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. Lactic acid fermentation produces ________ .






2. Freezing does (3)...






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






4. Methods used to dehydrate (2)






5. Shelf Life and safety is influenced by (5)...






6. Optimal thermal process is the _____ treatment that achieves ______ _______






7. Steam displacement is limited to products without large amounts of __________ _____ .






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






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






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






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






12. Sensitivity of microorganisms to ______ expressed as D value






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






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






15. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.






16. Categories of chemical preservation (4)






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






18. Methods used to concentrate (2)






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






20. ______ _____ and _____ are pasteurized after filling






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






22. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)






23. salts & sugars...






24. Preservative effect of ______ _____ is only effective on microorganisms.






25. Freezing is similar to conventional...






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






27. 4 factors affecting heat resistance in microorganisms






28. nitrates and nitrites target...






29. Acid Foods have pH of...






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






31. In steam displacement can is immediately...






32. FDA definition of chemical preservation...






33. The main premise in heat preservation...






34. no CAP packages are in...






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






36. Low acid foods require...






37. Vegetables - meat - and fish are...






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






39. In steam displacement vacuum pulled as steam __________ .






40. M. tuberculosis is destroyed in...






41. Irradiated foods (6)






42. Pasteurization is a ___________ _______ heat treatment.






43. Lactic acid bacteria all produce ______ ______ from __________






44. 3 functions of a vacuum...






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






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






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






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






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






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