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






2. What is an example of a fermentation reaction?






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






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






5. Pasteurization is a ___________ _______ heat treatment.






6. Salmonella is destroyed in...






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






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






9. In steam displacement can is immediately...






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






11. FDA definition of chemical preservation...






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






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






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






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






16. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required






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






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






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






20. Physical Preservation (4 techniques)






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






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






23. 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.






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






25. Lactic acid bacteria all produce ______ ______ from __________






26. Propionic acid is used in...






27. Two sources of irradiation...






28. Two organic acids...






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






30. Sensitivity of microorganisms to ______ expressed as D value






31. 3 functions of a vacuum...






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






33. Fruits and some tomato products are...






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






35. Irradiated foods (6)






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






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






38. Two groups of inorganic salts...






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






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






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






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






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






44. 3 methods for producing a vacuum...






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






46. no CAP packages are in...






47. The main premise in heat preservation...






48. nitrates and nitrites target...






49. M. tuberculosis is destroyed in...






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