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. no CAP packages are in...






2. Lactic acid bacteria all produce ______ ______ from __________






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






4. nitrates and nitrites target...






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






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






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






8. Chemical Preservation (2 techniques)






9. 3 methods for producing a vacuum...






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






11. Methods used to dehydrate (2)






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






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






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






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






16. The main premise in heat preservation...






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






18. Salmonella is destroyed in...






19. 4 factors affecting heat resistance in microorganisms






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






21. Physical Preservation (4 techniques)






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






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






24. Two organic acids...






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






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






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






28. Removal of _____ is important for preservation






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






30. Fruits and some tomato products are...






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






32. Categories of chemical preservation (4)






33. 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.






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






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






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






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






38. Methods used to concentrate (2)






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






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






41. In steam displacement can is immediately...






42. Irradiated foods (6)






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






44. 3 functions of a vacuum...






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






46. Inactivating contaminating organisms is...






47. Freezing does (3)...






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






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






50. Lactic acid fermentation produces ________ .