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. Irradiated foods (6)






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






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






4. Salmonella is destroyed in...






5. The main premise in heat preservation...






6. FDA definition of chemical preservation...






7. Modified Atmosphere Packaging (MAP)...






8. Lactic acid fermentation produces ________ .






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






10. Chemical Preservation (2 techniques)






11. Freezing does (3)...






12. Inactivating contaminating organisms is...






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






14. In steam displacement vacuum pulled as steam __________ .






15. The temperature for chilling preservation is...






16. Pasteurization is a ___________ _______ heat treatment.






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






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






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






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






21. ______ _____ and _____ are pasteurized after filling






22. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.






23. Two organic acids...






24. acetic & lactic acids are used in...






25. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.






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






27. no CAP packages are in...






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






29. Vegetables - meat - and fish are...






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






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






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






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






34. Each food has a minimal ______ below which it cannot be held without some _______ change






35. 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.






36. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.






37. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)






38. Methods used to dehydrate (2)






39. Lactic acid bacteria all produce ______ ______ from __________






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






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






42. Antimicrobrials lower






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






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






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






46. 3 functions of a vacuum...






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






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






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






50. Low acid foods require...