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






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






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






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






5. Removal of _____ is important for preservation






6. Low acid foods require...






7. Two organic acids...






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






9. In steam displacement can is immediately...






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






11. 4 factors affecting heat resistance in microorganisms






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






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






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






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






16. Freezing does (3)...






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






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






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






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






21. Categories of chemical preservation (4)






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






23. FDA definition of chemical preservation...






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






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






26. Physical Preservation (4 techniques)






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






28. Propionic acid is used in...






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






30. The main premise in heat preservation...






31. Irradiated foods (6)






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






33. What is an example of a fermentation reaction?






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






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






36. Chemical Preservation (2 techniques)






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






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






39. Vegetables - meat - and fish are...






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






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






42. Two sources of irradiation...






43. Two groups of inorganic salts...






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






45. salts & sugars...






46. Modified Atmosphere Packaging (MAP)...






47. Salmonella is destroyed in...






48. Lactic acid bacteria all produce ______ ______ from __________






49. Fruits and some tomato products are...






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







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