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






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






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






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






5. Sensitivity of microorganisms to ______ expressed as D value






6. Lactic acid bacteria all produce ______ ______ from __________






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






8. Two organic acids...






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






10. Fruits and some tomato products are...






11. 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.






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






13. Acid Foods have pH of...






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






15. Propionic acid is used in...






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






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






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






19. In steam displacement can is immediately...






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






21. Removal of _____ is important for preservation






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






23. In steam displacement vacuum pulled as steam __________ .






24. Physical Preservation (4 techniques)






25. FDA definition of chemical preservation...






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






27. The main premise in heat preservation...






28. Methods used to dehydrate (2)






29. Irradiated foods (6)






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






31. Lactic acid fermentation produces ________ .






32. Freezing does (3)...






33. Two groups of inorganic salts...






34. Chemical Preservation (2 techniques)






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






36. 4 factors affecting heat resistance in microorganisms






37. Salmonella is destroyed in...






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






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






40. Methods used to concentrate (2)






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






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






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






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






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






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






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






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






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






50. Vegetables - meat - and fish are...