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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. ______ _____ and _____ are pasteurized after filling






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






3. 3 methods for producing a vacuum...






4. Antibiotics are not universally permitted as...






5. Methods used to concentrate (2)






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






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






8. Acid Foods have pH of...






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






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






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






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






13. Lactic acid bacteria all produce ______ ______ from __________






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






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






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






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






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






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






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






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






22. M. tuberculosis is destroyed in...






23. FDA definition of chemical preservation...






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






25. In steam displacement can is immediately...






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






27. Chemical Preservation (2 techniques)






28. Methods used to dehydrate (2)






29. no CAP packages are in...






30. ________ spores may be assumed to have ________ order of death.






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






32. The temperature for chilling preservation is...






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






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






35. Lactic acid fermentation produces ________ .






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






37. Irradiated foods (6)






38. The main premise in heat preservation...






39. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)






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






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






42. Two sources of irradiation...






43. 3 functions of a vacuum...






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






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






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






47. Categories of chemical preservation (4)






48. Ethylene and propolyne oxides are classified as






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






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







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