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






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






3. Freezing does (3)...






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






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






6. Methods used to concentrate (2)






7. salts & sugars...






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






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






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






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






12. The temperature for chilling preservation is...






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. The main premise in heat preservation...






15. Acid Foods have pH of...






16. Salmonella is destroyed in...






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






18. Categories of chemical preservation (4)






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






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






21. Freezing is similar to conventional...






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






23. ______ _____ and _____ are pasteurized after filling






24. Antimicrobrials lower






25. Low acid foods require...






26. 4 factors affecting heat resistance in microorganisms






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






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






29. Antibiotics are not universally permitted as...






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






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






32. FDA definition of chemical preservation...






33. Chemical Preservation (2 techniques)






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






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






36. Methods used to dehydrate (2)






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






38. _________ reactions preserve food products through the biology of the byproduct






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






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






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






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






43. Physical Preservation (4 techniques)






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






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






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






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






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






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






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