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






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






3. 3 functions of a vacuum...






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






5. ______ _____ and _____ are pasteurized after filling






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






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






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






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






10. 3 methods for producing a vacuum...






11. salts & sugars...






12. Low acid foods require...






13. FDA definition of chemical preservation...






14. Vegetables - meat - and fish are...






15. What is an example of a fermentation reaction?






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






17. M. tuberculosis is destroyed in...






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






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






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






21. In steam displacement can is immediately...






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






23. Pasteurization is a ___________ _______ heat treatment.






24. Shelf Life and safety is influenced by (5)...






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






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






27. Chemical Preservation (2 techniques)






28. Inactivating contaminating organisms is...






29. Categories of chemical preservation (4)






30. The main premise in heat preservation...






31. Irradiated foods (6)






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






33. no CAP packages are in...






34. Antibiotics are not universally permitted as...






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






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






37. The temperature for chilling preservation is...






38. Modified Atmosphere Packaging (MAP)...






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






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






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






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






43. Lactic acid bacteria all produce ______ ______ from __________






44. In steam displacement vacuum pulled as steam __________ .






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






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






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






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






49. Fruits and some tomato products are...






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