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. Methods used to concentrate (2)






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






3. Low acid foods require...






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






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






6. The main premise in heat preservation...






7. Two organic acids...






8. Factors needed to produce commercial sterility (5)...






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






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






11. Removal of _____ is important for preservation






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






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






14. salts & sugars...






15. Vegetables - meat - and fish are...






16. 4 factors affecting heat resistance in microorganisms






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






18. Methods used to dehydrate (2)






19. M. tuberculosis is destroyed in...






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






21. Fruits and some tomato products are...






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






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






24. Sensitivity of microorganisms to ______ expressed as D value






25. nitrates and nitrites target...






26. In steam displacement vacuum pulled as steam __________ .






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






28. Categories of chemical preservation (4)






29. Freezing is similar to conventional...






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






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






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






33. Propionic acid is used in...






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






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






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






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






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






39. Antimicrobrials lower






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






41. Chemical Preservation (2 techniques)






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






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






44. Two sources of irradiation...






45. Modified Atmosphere Packaging (MAP)...






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






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






48. Pasteurization is a ___________ _______ heat treatment.






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






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