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






2. Chilling preservation is widely used as short term preservation because it slows (4)...






3. M. tuberculosis is destroyed in...






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






5. Methods used to dehydrate (2)






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






7. ______ _____ and _____ are pasteurized after filling






8. The main premise in heat preservation...






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






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






11. 3 methods for producing a vacuum...






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






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






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






15. Propionic acid is used in...






16. Antimicrobrials lower






17. Lactic acid bacteria all produce ______ ______ from __________






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






19. Inactivating contaminating organisms is...






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






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






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






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






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






25. Freezing does (3)...






26. The temperature for chilling preservation is...






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






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






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






30. Vegetables - meat - and fish are...






31. Two organic acids...






32. In steam displacement vacuum pulled as steam __________ .






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






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






35. FDA definition of chemical preservation...






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






37. Removal of _____ is important for preservation






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






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






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






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






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






43. Modified Atmosphere Packaging (MAP)...






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






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






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






47. Acid Foods have pH of...






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






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






50. Lactic acid fermentation produces ________ .