Test your basic knowledge |

Food Processing Methods

Subjects : industries, engineering
Instructions:
  • Answer 14 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 most common technique to preserve or process cereal grains like wheat - maize - oats - rice - barley - grams and rye etc.






2. Natural products that cannot be preserved this way in their natural state can be processed in order to be preserved in this state






3. Food is cooked in safe - edible chemicals and materials which destroy micro-organisms. Normally - these include brine - vinegar - ethanol - vegetable oil and many other types of oils






4. Sucks out the moisture from the food through the process of osmosis; meat is the best example






5. The most common technique used in modern world to preserve or process the food both on commercial and domestic basis






6. A way or technique implemented to convert raw food stuff into well-cooked and well preserved eatables for both the humans and the animals






7. Reduces the water content in the product; the lack of water delays the bacterial growth very much; probably the most ancient method used by humans to preserve or process their food






8. Many foods such as meat - fish and others are processed - preserved and flavored by this mostly in big ________ houses.






9. Fruits such as apples - peaches and plums are cooked with sugar until they are crystallized and then it is stored dry






10. Very commonly seen in vegetables such as cabbage - peppers - corned beef - and eggs






11. Includes heating or boiling to destroy micro-organisms - oxidation - toxic inhibition - dehydration or drying - osmotic inhibition - freezing - a sort of cold pasteurization which destroys pathogens and various combinations of all these methods






12. Used in processing the food as the air-tight environment doesn't provide oxygen needed by germs especially bacteria to survive; food is packed in airtight bags and bottles in a vacuum area






13. Preserves food without actually cooking it; the aroma of hydro-carbons generated from it processes the food and makes it even tastier to eat






14. This method is very commonly used for preserving processed nuts