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






2. 4 factors affecting heat resistance in microorganisms






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






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






5. 3 methods for producing a vacuum...






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






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






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






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






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






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






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






13. ______ _____ and _____ are pasteurized after filling






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






15. In steam displacement can is immediately...






16. Acid Foods have pH of...






17. Freezing does (3)...






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






19. Physical Preservation (4 techniques)






20. FDA definition of chemical preservation...






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






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






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






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






25. Lactic acid fermentation produces ________ .






26. Lactic acid bacteria all produce ______ ______ from __________






27. Two organic acids...






28. Removal of _____ is important for preservation






29. The main premise in heat preservation...






30. Vegetables - meat - and fish are...






31. M. tuberculosis is destroyed in...






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






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






34. Pasteurization is a ___________ _______ heat treatment.






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






36. Fruits and some tomato products are...






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






38. Low acid foods require...






39. Antimicrobrials lower






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






41. Methods used to concentrate (2)






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






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






44. What is an example of a fermentation reaction?






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






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






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






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






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






50. Freezing is similar to conventional...