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Food Preservation And Processing

Subjects : industries, engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 steam displacement vacuum pulled as steam __________ .






2. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.






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






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






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






6. 3 functions of a vacuum...






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






8. 4 factors affecting heat resistance in microorganisms






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






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






11. Pasteurization is a ___________ _______ heat treatment.






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






13. 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.






14. salts & sugars...






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






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






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






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






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






20. Antibiotics are not universally permitted as...






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






22. Removal of _____ is important for preservation






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






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






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






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






27. Methods used to dehydrate (2)






28. Low acid foods require...






29. Sensitivity of microorganisms to ______ expressed as D value






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






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






32. Two groups of inorganic salts...






33. Modified Atmosphere Packaging (MAP)...






34. In steam displacement can is immediately...






35. 3 methods for producing a vacuum...






36. Fruits and some tomato products are...






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






38. The main premise in heat preservation...






39. Freezing is similar to conventional...






40. Chemical Preservation (2 techniques)






41. Irradiated foods (6)






42. Two sources of irradiation...






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






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






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






46. Freezing does (3)...






47. What is an example of a fermentation reaction?






48. Major concern of modified atmosphere packaging...






49. Ethylene and propolyne oxides are classified as






50. Categories of chemical preservation (4)







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