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Food Preservation And Processing

Subjects : industries, engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.






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






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






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






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






6. ______ _____ and _____ are pasteurized after filling






7. 4 factors affecting heat resistance in microorganisms






8. Physical Preservation (4 techniques)






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






10. Major concern of modified atmosphere packaging...






11. 3 methods for producing a vacuum...






12. salts & sugars...






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






14. In steam displacement vacuum pulled as steam __________ .






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






16. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.






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






18. Sensitivity of microorganisms to ______ expressed as D value






19. Vegetables - meat - and fish are...






20. no CAP packages are in...






21. Ethylene and propolyne oxides are classified as






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






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






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






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






26. Pasteurization is a ___________ _______ heat treatment.






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






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






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






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






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






32. Removal of _____ is important for preservation






33. Lactic acid bacteria all produce ______ ______ from __________






34. Two organic acids...






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






36. Inactivating contaminating organisms is...






37. Categories of chemical preservation (4)






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






39. What is an example of a fermentation reaction?






40. Chemical Preservation (2 techniques)






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






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






43. FDA definition of chemical preservation...






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






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






46. Two sources of irradiation...






47. Modified Atmosphere Packaging (MAP)...






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






49. The temperature for chilling preservation is...






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







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