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






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






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






4. Categories of chemical preservation (4)






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






6. Methods used to concentrate (2)






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






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






9. Two organic acids...






10. Two sources of irradiation...






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






12. EtO is used to _____ package materials for asceptic products






13. Low acid foods require...






14. Irradiated foods (6)






15. The main premise in heat preservation...






16. 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.






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






18. Inactivating contaminating organisms is...






19. Removal of _____ is important for preservation






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






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






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






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






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






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






26. Freezing is similar to conventional...






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






28. Ethylene and propolyne oxides are classified as






29. Modified Atmosphere Packaging (MAP)...






30. 3 functions of a vacuum...






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






32. 4 factors affecting heat resistance in microorganisms






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






34. Vegetables - meat - and fish are...






35. Major concern of modified atmosphere packaging...






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






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






38. no CAP packages are in...






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






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






41. ______ _____ and _____ are pasteurized after filling






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






43. Acid Foods have pH of...






44. salts & sugars...






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






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






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






48. Pasteurization is a ___________ _______ heat treatment.






49. 3 methods for producing a vacuum...






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