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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. Categories of chemical preservation (4)






2. Acid Foods have pH of...






3. Low acid foods require...






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






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






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






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






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






9. The temperature for chilling preservation is...






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






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






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






13. Freezing does (3)...






14. Salmonella is destroyed in...






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






16. Two organic acids...






17. no CAP packages are in...






18. 3 functions of a vacuum...






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






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






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






22. Sensitivity of microorganisms to ______ expressed as D value






23. Methods used to dehydrate (2)






24. M. tuberculosis is destroyed in...






25. 4 factors affecting heat resistance in microorganisms






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






27. Physical Preservation (4 techniques)






28. Propionic acid is used in...






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






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






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






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






33. 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.






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






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






36. Antimicrobrials lower






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






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






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






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






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






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






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






44. nitrates and nitrites target...






45. Irradiated foods (6)






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






47. Lactic acid fermentation produces ________ .






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






49. 3 methods for producing a vacuum...






50. salts & sugars...







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