AsterQuiz Food Process Quiz ProOnline version Food tech basics by Al Malik Kadil 1 What is the main goal of pasteurization in food processing? a To instantly sterilize all bacteria b To evaporate water content completely c To destroy pathogenic microbes while preserving quality 2 Which unit measures sugar concentration in solutions? a Brix (°Bx) b Maltose index c pH 3 Which fermentation byproduct often imparts tangy flavors in dairy and vegetables? a Lactic acid b Sulfuric acid c Acetic acid 4 What equipment is commonly used to heat-treat liquids like soups and sauces? a Retort or steam-jacketed kettle b Vacuum dryer c Centrifuge 5 Which sugar concentration range is typical for fruit juice concentrates? a 0-5 °Brix b 100 °Brix c 20-65 °Brix 6 What is controlled fermentation to avoid undesired flavors called? a Spontaneous sterilization b Controlled fermentation or primary fermentation management c Fermentation negation 7 Which method reduces microbial load without significant heat, using high-pressure? a Pasteurization b High-pressure processing (HPP) c Drying 8 Which equipment is used to remove solids from liquids in beverage processing? a Boiler b Mixer c Filter or centrifuge 9 Which sugar is commonly used as a fermentable substrate in bread production? a Sucrose or glucose b Lactose only c Fructose only 10 Which parameter describes sugar solutions' tendency to draw water, aiding preservation? a pH level b Osmotic pressure c Water activity (aw)
