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 injected into _____ to displace air in steam displacement.






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






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






4. In glass there is a risk of...






5. Removal of _____ is important for preservation






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






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






8. Sensitivity of microorganisms to ______ expressed as D value






9. Two organic acids...






10. 3 methods for producing a vacuum...






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






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






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






14. Acid Foods have pH of...






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






16. Vegetables - meat - and fish are...






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






18. Ethylene and propolyne oxides are classified as






19. nitrates and nitrites target...






20. The main premise in heat preservation...






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






22. Lactic acid fermentation produces ________ .






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






24. Lactic acid bacteria all produce ______ ______ from __________






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






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






27. Methods used to dehydrate (2)






28. Fruits and some tomato products are...






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






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






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






32. 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.






33. What is an example of a fermentation reaction?






34. Irradiated foods (6)






35. Major concern of modified atmosphere packaging...






36. Two groups of inorganic salts...






37. Propionic acid is used in...






38. In steam displacement vacuum pulled as steam __________ .






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






40. Low acid foods require...






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






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






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






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






45. 3 functions of a vacuum...






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






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






48. Freezing is similar to conventional...






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






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