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






2. The main premise in heat preservation...






3. Vegetables - meat - and fish are...






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






5. ______ _____ and _____ are pasteurized after filling






6. In steam displacement can is immediately...






7. 3 functions of a vacuum...






8. M. tuberculosis is destroyed in...






9. Ethylene and propolyne oxides are classified as






10. Inactivating contaminating organisms is...






11. Chemical Preservation (2 techniques)






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






13. Chilling preservation is widely used as short term preservation because it slows (4)...






14. What is an example of a fermentation reaction?






15. Methods used to dehydrate (2)






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






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






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






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






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






21. Pasteurization is a ___________ _______ heat treatment.






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






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






24. Major concern of modified atmosphere packaging...






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






26. salts & sugars...






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






28. Freezing does (3)...






29. Lactic acid fermentation produces ________ .






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






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






32. 4 factors affecting heat resistance in microorganisms






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






34. 3 methods for producing a vacuum...






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






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






37. FDA definition of chemical preservation...






38. Acid Foods have pH of...






39. Two sources of irradiation...






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






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






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






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






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






45. The temperature for chilling preservation is...






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






47. no CAP packages are in...






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






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






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