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






2. Freezing is similar to conventional...






3. Methods used to dehydrate (2)






4. The main premise in heat preservation...






5. Two organic acids...






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






7. Categories of chemical preservation (4)






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






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






10. Low acid foods require...






11. 3 methods for producing a vacuum...






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






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






15. Two sources of irradiation...






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






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






18. Sensitivity of microorganisms to ______ expressed as D value






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






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






21. Salmonella is destroyed in...






22. Propionic acid is used in...






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






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






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






26. nitrates and nitrites target...






27. Lactic acid bacteria all produce ______ ______ from __________






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






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






30. Inactivating contaminating organisms is...






31. FDA definition of chemical preservation...






32. 4 factors affecting heat resistance in microorganisms






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






34. The temperature for chilling preservation is...






35. Two groups of inorganic salts...






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






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






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






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






40. Lactic acid fermentation produces ________ .






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






42. Major concern of modified atmosphere packaging...






43. Removal of _____ is important for preservation






44. What is an example of a fermentation reaction?






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






46. Acid Foods have pH of...






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






48. no CAP packages are in...






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






50. Ethylene and propolyne oxides are classified as