Question 47
Marks: 1
After milk is pasteurized, it should be rapidly cooled to below ______ so that
Choose one answer.
a. 45 degrees F; any remaining bacteria will be killed by rapid temperature change
b. 40 degrees F; molecular activity in any remaining organisms will be stopped
c. 45 degrees F; lactic acid bacteria will be slowed in reproduction
d. 40 degrees F; the remaining bacteria will not materially increase
40 degrees F; the remaining bacteria will not materially increase
Question 48
Marks: 1
In order to avoid pathogen growth and/or survival, food that is greater than ______ thick frozen or partially
thawed should not be cooked.
Choose one answer.
a. 4 inches
b. 3 inches
c. 2 inches
d. 1 inch
4 inches
Question 49
Marks: 1
Milk is considered Ultra-High Temperature pasteurized if it reaches
Choose one answer.
a. 145 degrees F (63 degrees C) for 30 minutes
b. 194 degrees F (90 degrees C) for 0.5 seconds
c. 212 degrees F (100 degrees C) for 1 seconds
, d. none of the above
212 degrees F (100 degrees C) for 1 seconds
Question 50
Marks: 1
The amount of heat required to lower one pound of a product one degree Fahrenheit is
Choose one answer.
a. exothermal extraction
b. the specific heat
c. the coolant factor
d. important to know
the specific heat
Question 51
Marks: 1
A mold control program should include all of the following factors except
Choose one answer.
a. spraying with a 5000 mg/1 sodium hypochlorite solution
b. spraying with a 1000 mg/1 quaternary ammonium compound
c. re-spraying the entire section with 400 to 500 mg/1 of quaternary solution every week or two
d. cleaning the affected area with an alkaline detergent
spraying with a 1000 mg/1 quaternary ammonium compound
Question 52
Marks: 1
When it is not possible to collect and examine a large number of samples for bacteria exam inations, an
indication of the sanitary condition of the milk can be obtained by
Choose one answer.
a. methylene blue reduction test
Marks: 1
After milk is pasteurized, it should be rapidly cooled to below ______ so that
Choose one answer.
a. 45 degrees F; any remaining bacteria will be killed by rapid temperature change
b. 40 degrees F; molecular activity in any remaining organisms will be stopped
c. 45 degrees F; lactic acid bacteria will be slowed in reproduction
d. 40 degrees F; the remaining bacteria will not materially increase
40 degrees F; the remaining bacteria will not materially increase
Question 48
Marks: 1
In order to avoid pathogen growth and/or survival, food that is greater than ______ thick frozen or partially
thawed should not be cooked.
Choose one answer.
a. 4 inches
b. 3 inches
c. 2 inches
d. 1 inch
4 inches
Question 49
Marks: 1
Milk is considered Ultra-High Temperature pasteurized if it reaches
Choose one answer.
a. 145 degrees F (63 degrees C) for 30 minutes
b. 194 degrees F (90 degrees C) for 0.5 seconds
c. 212 degrees F (100 degrees C) for 1 seconds
, d. none of the above
212 degrees F (100 degrees C) for 1 seconds
Question 50
Marks: 1
The amount of heat required to lower one pound of a product one degree Fahrenheit is
Choose one answer.
a. exothermal extraction
b. the specific heat
c. the coolant factor
d. important to know
the specific heat
Question 51
Marks: 1
A mold control program should include all of the following factors except
Choose one answer.
a. spraying with a 5000 mg/1 sodium hypochlorite solution
b. spraying with a 1000 mg/1 quaternary ammonium compound
c. re-spraying the entire section with 400 to 500 mg/1 of quaternary solution every week or two
d. cleaning the affected area with an alkaline detergent
spraying with a 1000 mg/1 quaternary ammonium compound
Question 52
Marks: 1
When it is not possible to collect and examine a large number of samples for bacteria exam inations, an
indication of the sanitary condition of the milk can be obtained by
Choose one answer.
a. methylene blue reduction test
