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






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






3. Vegetables - meat - and fish are...






4. 3 functions of a vacuum...






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






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






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






8. Antibiotics are not universally permitted as...






9. salts & sugars...






10. The temperature for chilling preservation is...






11. ______ _____ and _____ are pasteurized after filling






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






13. 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.






14. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value






15. Lactic acid fermentation produces ________ .






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






17. Freezing does (3)...






18. Ethylene and propolyne oxides are classified as






19. Lactic acid bacteria all produce ______ ______ from __________






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






21. Irradiated foods (6)






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






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






24. You can calculate doses for irradiation based on (3)...






25. Inactivating contaminating organisms is...






26. no CAP packages are in...






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






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






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






30. Low acid foods require...






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






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






33. Pasteurization is a ___________ _______ heat treatment.






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






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






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






37. Acid Foods have pH of...






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






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






40. Two sources of irradiation...






41. Chemical Preservation (2 techniques)






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






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






44. Sensitivity of microorganisms to ______ expressed as D value






45. In steam displacement vacuum pulled as steam __________ .






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






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






48. 3 methods for producing a vacuum...






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






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