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






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






3. Antibiotics are not universally permitted as...






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






5. The main premise in heat preservation...






6. Lactic acid bacteria all produce ______ ______ from __________






7. M. tuberculosis is destroyed in...






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






9. 4 factors affecting heat resistance in microorganisms






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






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






12. FDA definition of chemical preservation...






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






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






15. Freezing does (3)...






16. What is an example of a fermentation reaction?






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






18. Lactic acid fermentation produces ________ .






19. Ethylene and propolyne oxides are classified as






20. Vegetables - meat - and fish are...






21. salts & sugars...






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






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






24. ______ _____ and _____ are pasteurized after filling






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






26. Two sources of irradiation...






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






28. Two organic acids...






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






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






31. Methods used to dehydrate (2)






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






33. Acid Foods have pH of...






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






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






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






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






38. Chemical Preservation (2 techniques)






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






40. 3 methods for producing a vacuum...






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






42. 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.






43. Two groups of inorganic salts...






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






45. The temperature for chilling preservation is...






46. Low acid foods require...






47. Methods used to concentrate (2)






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






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






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