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. acetic & lactic acids are used in...






2. Low acid foods require...






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






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






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






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






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






8. Freezing is similar to conventional...






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






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






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






12. Vegetables - meat - and fish are...






13. 3 methods for producing a vacuum...






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






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






16. Inactivating contaminating organisms is...






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






18. Two sources of irradiation...






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






20. Removal of _____ is important for preservation






21. Fruits and some tomato products are...






22. M. tuberculosis is destroyed in...






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






24. no CAP packages are in...






25. nitrates and nitrites target...






26. Modified Atmosphere Packaging (MAP)...






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






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






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






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






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






32. Two organic acids...






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






34. Lactic acid fermentation produces ________ .






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






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






37. ______ _____ and _____ are pasteurized after filling






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






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






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






41. Lactic acid bacteria all produce ______ ______ from __________






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






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






44. 3 functions of a vacuum...






45. Methods used to dehydrate (2)






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






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






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






49. In heat preservations microorganisms are controlled by either...






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