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. Antimicrobrials lower






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






3. Methods used to concentrate (2)






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






5. Freezing is similar to conventional...






6. Lactic acid bacteria all produce ______ ______ from __________






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






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






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






10. Propionic acid is used in...






11. Two organic acids...






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






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






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






15. Two sources of irradiation...






16. Chemical Preservation (2 techniques)






17. Irradiated foods (6)






18. Two groups of inorganic salts...






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






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






21. Categories of chemical preservation (4)






22. Freezing does (3)...






23. salts & sugars...






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






25. Modified Atmosphere Packaging (MAP)...






26. Low acid foods require...






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






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






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






30. FDA definition of chemical preservation...






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






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






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






34. Lactic acid fermentation produces ________ .






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






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






37. Antibiotics are not universally permitted as...






38. Salmonella is destroyed in...






39. What is an example of a fermentation reaction?






40. The temperature for chilling preservation is...






41. ______ _____ and _____ are pasteurized after filling






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






43. no CAP packages are in...






44. Physical Preservation (4 techniques)






45. Acid Foods have pH of...






46. Ethylene and propolyne oxides are classified as






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






48. Low acid foods all have a pH...






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






50. M. tuberculosis is destroyed in...