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. 3 methods for producing a vacuum...






2. ______ _____ and _____ are pasteurized after filling






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






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






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






6. Irradiated foods (6)






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






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






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






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






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






12. Chilling preservation is widely used as short term preservation because it slows (4)...






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






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






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






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






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






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






19. Fruits and some tomato products are...






20. Acid Foods have pH of...






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






22. In glass there is a risk of...






23. 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.






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






25. The main premise in heat preservation...






26. Antimicrobrials lower






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






28. FDA definition of chemical preservation...






29. Sensitivity of microorganisms to ______ expressed as D value






30. Pasteurization is a ___________ _______ heat treatment.






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






32. Antibiotics are not universally permitted as...






33. Categories of chemical preservation (4)






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






35. nitrates and nitrites target...






36. Propionic acid is used in...






37. Freezing does (3)...






38. Inactivating contaminating organisms is...






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






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






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






42. Physical Preservation (4 techniques)






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






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






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






46. 4 factors affecting heat resistance in microorganisms






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






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






49. Vegetables - meat - and fish are...






50. In steam displacement vacuum pulled as steam __________ .