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






2. FDA definition of chemical preservation...






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






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






5. The main premise in heat preservation...






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






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






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






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






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






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






12. Two groups of inorganic salts...






13. Major concern of modified atmosphere packaging...






14. Sensitivity of microorganisms to ______ expressed as D value






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






16. Chemical Preservation (2 techniques)






17. Vegetables - meat - and fish are...






18. 4 factors affecting heat resistance in microorganisms






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






20. Fruits and some tomato products are...






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






22. Antibiotics are not universally permitted as...






23. ______ _____ and _____ are pasteurized after filling






24. Inactivating contaminating organisms is...






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






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






27. Low acid foods require...






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






29. Acid Foods have pH of...






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






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






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






33. no CAP packages are in...






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






35. Irradiated foods (6)






36. Lactic acid fermentation produces ________ .






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






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






39. _______ is injected into _____ to displace air in steam displacement.






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






41. Ethylene and propolyne oxides are classified as






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






43. Methods used to dehydrate (2)






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






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






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






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






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






49. Salmonella is destroyed in...






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