FSC 211 Exam 3 – Questions With Solutions
Sterilization ✔️Ans - complete destruction of microbes
Commercial sterilization ✔️Ans - destruction of all pathogens and
nearly all spoilage microbes
Low order heat treatment ✔️Ans - destroys pathogens and some
spoilage microbes
Thermal process= ________ and ________ combination ✔️Ans - time and
temperature
D value ✔️Ans - time needed to destroy 90% of cells at given
temperature
Conventional canning D value ✔️Ans - 12D
4 most important factors in Thermal Processing ✔️Ans - - product,
container, microbes, and equipment
Critical control point pH = ✔️Ans - 4.6
What kinds of foods use conduction? ✔️Ans - solids like baking
brownies
What kinds of foods use convection? ✔️Ans - liquids like soup
What are protective constituents? ✔️Ans - sugar and lipids
Botulism ✔️Ans - most resistant pathogen in foods
_____ conducts heat better than _________ ✔️Ans - cans , glass
The goal is to reach a high enough temperature to kill microbes .....
✔️Ans - in the coldest spot of container
, conventional canning 3 step process ✔️Ans - prepare product, fill/seal
container, heat treatment
"still" retort system is heat with... ✔️Ans - steam
Agitation retort uses... ✔️Ans - bubble movement which forces
convection
3 step process of aseptic processing ✔️Ans - prepare product, sterilize
product+container, fill sterile product into sterile container
Foods that use pasteurization ✔️Ans - Milk, juices, beer, pickles (acidic
foods)
what does HTST stand for? ✔️Ans - High Temp, Short Time
what does UHT stand for? ✔️Ans - Ultra High Temperature
what is UTH used for? ✔️Ans - making things like coffee creamer that
doesn't need refrigeration and has minimum flavor change
what foods use Hot Filled Packaging? ✔️Ans - jelly, pb, ketchup (acidic
and high solid)
2 significant changes caused by Thermal Processing ✔️Ans - loss of
vitamin c and quality changes
Refrigerating foods is ______ and ______ ✔️Ans - gentle and temporary
Hydro-cooling is used for... ✔️Ans - fruits and veggies
vacuum cooling is used for.. ✔️Ans - leafy veggies like lettuce
refrigerating foods leads to a reduction in ______ and ______. ✔️Ans -
microbial growth and respiration
as water freezes, water activity ________. ✔️Ans - decreases
Sterilization ✔️Ans - complete destruction of microbes
Commercial sterilization ✔️Ans - destruction of all pathogens and
nearly all spoilage microbes
Low order heat treatment ✔️Ans - destroys pathogens and some
spoilage microbes
Thermal process= ________ and ________ combination ✔️Ans - time and
temperature
D value ✔️Ans - time needed to destroy 90% of cells at given
temperature
Conventional canning D value ✔️Ans - 12D
4 most important factors in Thermal Processing ✔️Ans - - product,
container, microbes, and equipment
Critical control point pH = ✔️Ans - 4.6
What kinds of foods use conduction? ✔️Ans - solids like baking
brownies
What kinds of foods use convection? ✔️Ans - liquids like soup
What are protective constituents? ✔️Ans - sugar and lipids
Botulism ✔️Ans - most resistant pathogen in foods
_____ conducts heat better than _________ ✔️Ans - cans , glass
The goal is to reach a high enough temperature to kill microbes .....
✔️Ans - in the coldest spot of container
, conventional canning 3 step process ✔️Ans - prepare product, fill/seal
container, heat treatment
"still" retort system is heat with... ✔️Ans - steam
Agitation retort uses... ✔️Ans - bubble movement which forces
convection
3 step process of aseptic processing ✔️Ans - prepare product, sterilize
product+container, fill sterile product into sterile container
Foods that use pasteurization ✔️Ans - Milk, juices, beer, pickles (acidic
foods)
what does HTST stand for? ✔️Ans - High Temp, Short Time
what does UHT stand for? ✔️Ans - Ultra High Temperature
what is UTH used for? ✔️Ans - making things like coffee creamer that
doesn't need refrigeration and has minimum flavor change
what foods use Hot Filled Packaging? ✔️Ans - jelly, pb, ketchup (acidic
and high solid)
2 significant changes caused by Thermal Processing ✔️Ans - loss of
vitamin c and quality changes
Refrigerating foods is ______ and ______ ✔️Ans - gentle and temporary
Hydro-cooling is used for... ✔️Ans - fruits and veggies
vacuum cooling is used for.. ✔️Ans - leafy veggies like lettuce
refrigerating foods leads to a reduction in ______ and ______. ✔️Ans -
microbial growth and respiration
as water freezes, water activity ________. ✔️Ans - decreases
