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






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






3. Irradiated foods (6)






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






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






6. Pasteurization is a ___________ _______ heat treatment.






7. Two sources of irradiation...






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






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






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






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






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






13. Freezing is similar to conventional...






14. 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.






15. Modified Atmosphere Packaging (MAP)...






16. nitrates and nitrites target...






17. Inactivating contaminating organisms is...






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






19. no CAP packages are in...






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






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






22. Categories of chemical preservation (4)






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






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






25. In steam displacement vacuum pulled as steam __________ .






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






27. Acid Foods have pH of...






28. M. tuberculosis is destroyed in...






29. 3 functions of a vacuum...






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






31. Vegetables - meat - and fish are...






32. The main premise in heat preservation...






33. Sensitivity of microorganisms to ______ expressed as D value






34. What is an example of a fermentation reaction?






35. Lactic acid fermentation produces ________ .






36. Physical Preservation (4 techniques)






37. The temperature for chilling preservation is...






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






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






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






41. Propionic acid is used in...






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






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






44. Removal of _____ is important for preservation






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






46. 4 factors affecting heat resistance in microorganisms






47. Major concern of modified atmosphere packaging...






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






49. FDA definition of chemical preservation...






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