AEST Agriculture Systems Certification-Food Science
Newest /AEST Agriculture Systems Certification-Food
Science Preparation /AEST Agriculture Systems
Certification-Food Science Practice Exam With 100
Complete Questions And Correct Answers |
What is the food "danger zone" temperature? - ans -40-140 degrees fahrenheit
What liquids are added to pickle something? - ans -brine and/or vinegar
Methods of preserving food - ans -pickling, dehydrating, salt curing, freezing,
pressure cooking/canning.
Best way to increase food safety - ans -wash hands
Safe cooking practice - ans -Keep raw and cooked foods separate
How long in temp danger zone before foods are not safe? - ans -2 hours, 1 hour
over 90 degrees
Minimum safe internal temp for poultry - ans -165 degrees
Minimum safe internal temp for ground meats - ans -165 degrees
freeze drying - ans -a method of removing water from food, using sublimation
Canning - ans -the process of preserving food by heating and sealing it in airtight
containers for storage
drying (food preservation) - ans -removes the water necessary for microbes to live
food borne illness - ans -an illness caused by eating or drinking a food that
contains a toxin or disease causing microorganism
food poisoning - ans -an illness usually caused by eating food that contains
harmful bacteria
Newest /AEST Agriculture Systems Certification-Food
Science Preparation /AEST Agriculture Systems
Certification-Food Science Practice Exam With 100
Complete Questions And Correct Answers |
What is the food "danger zone" temperature? - ans -40-140 degrees fahrenheit
What liquids are added to pickle something? - ans -brine and/or vinegar
Methods of preserving food - ans -pickling, dehydrating, salt curing, freezing,
pressure cooking/canning.
Best way to increase food safety - ans -wash hands
Safe cooking practice - ans -Keep raw and cooked foods separate
How long in temp danger zone before foods are not safe? - ans -2 hours, 1 hour
over 90 degrees
Minimum safe internal temp for poultry - ans -165 degrees
Minimum safe internal temp for ground meats - ans -165 degrees
freeze drying - ans -a method of removing water from food, using sublimation
Canning - ans -the process of preserving food by heating and sealing it in airtight
containers for storage
drying (food preservation) - ans -removes the water necessary for microbes to live
food borne illness - ans -an illness caused by eating or drinking a food that
contains a toxin or disease causing microorganism
food poisoning - ans -an illness usually caused by eating food that contains
harmful bacteria
