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






2. Lactic acid fermentation produces ________ .






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






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






5. Inactivating contaminating organisms is...






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






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






8. Acid Foods have pH of...






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






10. M. tuberculosis is destroyed in...






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






12. Two sources of irradiation...






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






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






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






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






17. The temperature for chilling preservation is...






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






19. 4 factors affecting heat resistance in microorganisms






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






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






22. In steam displacement vacuum pulled as steam __________ .






23. Methods used to dehydrate (2)






24. 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.






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






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






27. Two groups of inorganic salts...






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






29. The main premise in heat preservation...






30. Irradiated foods (6)






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






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






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






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






35. Antimicrobrials lower






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






37. Pasteurization is a ___________ _______ heat treatment.






38. ______ _____ and _____ are pasteurized after filling






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






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






41. In steam displacement can is immediately...






42. Ethylene and propolyne oxides are classified as






43. Vegetables - meat - and fish are...






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






45. 3 functions of a vacuum...






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






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






48. Lactic acid bacteria all produce ______ ______ from __________






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






50. Modified Atmosphere Packaging (MAP)...