Test your basic knowledge |

Food Preservation And Processing

Subjects : industries, engineering
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.






2. Chilling preservation is widely used as short term preservation because it slows (4)...






3. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value






4. salts & sugars...






5. The preservative effect of heat processing is due to the...






6. 3 functions of a vacuum...






7. EtO is used to _____ package materials for asceptic products






8. Modified Atmosphere Packaging (MAP)...






9. Antimicrobrials lower






10. Categories of chemical preservation (4)






11. Benefits of optimal thermal process (2)...






12. The temperature for chilling preservation is...






13. processes used to remove the water are referred to as...






14. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .






15. Sulfur dioxide used in (2)...






16. Low acid foods require...






17. In heat preservations microorganisms are controlled by either...






18. In steam displacement vacuum pulled as steam __________ .






19. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)






20. In dehydration mositure content of the food is ____ to concentration less than ____ w/w






21. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .






22. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food






23. What is an example of a fermentation reaction?






24. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .






25. Physical Preservation (4 techniques)






26. Salmonella is destroyed in...






27. _________ reactions preserve food products through the biology of the byproduct






28. The main premise in heat preservation...






29. You can calculate doses for irradiation based on (3)...






30. Freezing is similar to conventional...






31. nitrates and nitrites target...






32. controlled atmosphere packaging (CAP) is...






33. Preservation is achieved by the increased _______ or decreased _______ - and _________ .






34. Factors needed to produce commercial sterility (5)...






35. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.






36. In acid foods bringing the slowest heating point in the can to...






37. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.






38. Vegetables - meat - and fish are...






39. Acid Foods have pH of...






40. Ethylene and propolyne oxides are classified as






41. Canned foods are divided into 2 groups based on pH...






42. Removal of _____ is important for preservation






43. ________ spores may be assumed to have ________ order of death.






44. ______ _____ and _____ are pasteurized after filling






45. In glass there is a risk of...






46. Irradiation doesn't _______ well in food and is best for ________ ________ .






47. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.






48. Sensitivity of microorganisms to ______ expressed as D value






49. Unfilled volume of a hermetic food container is referred to as the __________ .






50. Irradiated foods (6)