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Food Preservation And Processing

Subjects : industries, engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.






2. Methods used to concentrate (2)






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






4. To minimize problems with modified atmosphere packaging (MAP) (4)...






5. Methods used to dehydrate (2)






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






7. Low acid foods require...






8. salts & sugars...






9. 3 methods for producing a vacuum...






10. no CAP packages are in...






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






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






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






14. 3 functions of a vacuum...






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






16. Acid Foods have pH of...






17. The temperature for chilling preservation is...






18. Removal of _____ is important for preservation






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






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






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






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






23. Propionic acid is used in...






24. Modified Atmosphere Packaging (MAP)...






25. Lactic acid bacteria all produce ______ ______ from __________






26. M. tuberculosis is destroyed in...






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






28. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required






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






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






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






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






33. nitrates and nitrites target...






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






35. Salmonella is destroyed in...






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






37. In steam displacement vacuum pulled as steam __________ .






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






39. Two groups of inorganic salts...






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






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






42. Fruits and some tomato products are...






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






44. Physical Preservation (4 techniques)






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






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






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






48. Sensitivity of microorganisms to ______ expressed as D value






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






50. Chemical Preservation (2 techniques)







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