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






2. M. tuberculosis is destroyed in...






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






4. 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.






5. no CAP packages are in...






6. FDA definition of chemical preservation...






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






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






9. Inactivating contaminating organisms is...






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






11. The main premise in heat preservation...






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






13. Low acid foods require...






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






15. In steam displacement can is immediately...






16. Preservative effect of ______ _____ is only effective on microorganisms.






17. Categories of chemical preservation (4)






18. What is an example of a fermentation reaction?






19. salts & sugars...






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






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






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






23. Methods used to concentrate (2)






24. Physical Preservation (4 techniques)






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






26. Lactic acid fermentation produces ________ .






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






28. Acid Foods have pH of...






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






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






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






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






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






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






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






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






37. 3 methods for producing a vacuum...






38. Modified Atmosphere Packaging (MAP)...






39. Propionic acid is used in...






40. Lactic acid bacteria all produce ______ ______ from __________






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






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






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






44. Antimicrobrials lower






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






46. 4 factors affecting heat resistance in microorganisms






47. 3 functions of a vacuum...






48. nitrates and nitrites target...






49. Major concern of modified atmosphere packaging...






50. The temperature for chilling preservation is...






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