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. Chemical Preservation (2 techniques)






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






3. _____ or _____ exposures to high temperatures induces stress Which may cause injury






4. Irradiated foods (6)






5. Smoke was originally used as a _______ and now for ______






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






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






8. Freezing is similar to conventional...






9. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.






10. A difference in temperature is necessary for a ____ ________ in thermal destruction.






11. Sensitivity of microorganisms to ______ expressed as D value






12. Freezing does (3)...






13. The temperature for chilling preservation is...






14. Salmonella is destroyed in...






15. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms






16. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.






17. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.






18. Major concern of modified atmosphere packaging...






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






20. Ethylene and propolyne oxides are classified as






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






22. salts & sugars...






23. Pasteurization is a ___________ _______ heat treatment.






24. To minimize problems with modified atmosphere packaging (MAP) (4)...






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






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






27. 4 factors affecting heat resistance in microorganisms






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






29. What is an example of a fermentation reaction?






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






31. Modified Atmosphere Packaging (MAP)...






32. Removal of _____ is important for preservation






33. Categories of chemical preservation (4)






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






35. In steam displacement vacuum pulled as steam __________ .






36. Propionic acid is used in...






37. Thermal process is specific to (3)...






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






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






40. no CAP packages are in...






41. In vacuum packaging food is placed in a _____ ______ package and air is removed to prevent grwoth or aerobic spoilage organism - shrinkage - oxidation - and color degredation.






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






43. _______ is injected into _____ to displace air in steam displacement.






44. Methods used to concentrate (2)






45. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )






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






47. Acid Foods have pH of...






48. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.






49. Methods used to dehydrate (2)






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