Milk pasteurization Study guides, Class notes & Summaries

Which of the following is an example of a butter substitute in a recipe? - Answer- margarine What can be made by simmering fresh fruits or dried fruits in a sugar syrup? - Answer- compote A recommended guideline regarding plate presentation in reference to sauces is that sauce should - Answer- be served around or under food Which cooking method is best for very lean fish> - Answer- poaching Which type of connective tissue will break down during the process of cooking meat? - Answe...

Microbiology exam 1- daydif ASU DTP | questions and answers | updated 2023/24 | with complete solution Describe the world changing scientific contributions of Leeuwenhoek - He invented the simple microscope and the existence of protozoa and bacteria Define microbes in the words of leeuwenhoek and as we know them today - "beasties" or "microorganisms" "animacules" List 6 groups of microorgansims - bacteria, archae, fungi, protozoa, algae, viruses Explain why protozoa, algae, an...

pasteurization correct answers heat treatment below 100C main function inactive enzymes kill non-spore forming bacteria kill yeasts and molds The severity of the heat treatment depends on pH of food correct answers Low acid foods (pH > 4.5) Destruction of pathogenic bacteria High acid food (pH < 4.5) Destruction of spoilage MO Inactivation of enzymes Extent of heat required determined by correct answers The D value of the most heat resistant enzyme or MO which may be present...

ALHS 1040 Final Exam Review Questions & Answers 2023/2024 Who invented a wood stethoscope (1819)? - ANSWER-Rene Lannec Who was the first to use general anesthesia? - ANSWER-Crawford Long Jamaican born nurse who was an expert on Cholera and worked alongside Florence Nightingale during the Crimean War. "The other lady with the lamp" - ANSWER-Mary Jane Seacole Who founded the American Red Cross in 1881? - ANSWER-Clara Barton The name of the person who invented Pencillin (1928)? - A...

A standard of identity establishes and maintains the identity and quality of a food product by specifying mandatory ingredients. allowing optional ingredients. specifying processing steps involved in the manufacturing of the food. All of the above - allowing optional ingredients. A standard of identity establishes and maintains the identity and quality of a food product by - All of the above A typical poultry processing plant will slaughter approximately - 1 million birds a week Addition...

Microbiology Quiz 4 Lab 9 and 10 Latets Update Graded A+ What are Coliform bacteria? Gram negative non spore forming bacteria that are capable of fermenting lactose to produce acid and gas. What fecal coliform bacteria is used as an indicator species? E. coli. (If E. coli is present than this suggest that serious pathogens such as Salmonella and Campylobacter species are also present as well.) Does every food from the FDA get tested? No, unless an outbreak occurs What are the m...

A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Periodically test food for illness causing microorganisms - ANSWER-Periodically test food for illness causing microorganisms ...

Food Science Written Test NC Latest Update Already Passed Cola is an example of a(n) ___________________ A. Element B. Homogeneous mixture C. Compound heterogeneous mixture D. Heterogeneous mixture B. Homogeneous Mixture A calorie is the amount of energy required to raise ________________________of water to one degree _________________________. A. 1 kilogram, Fahrenheit B. 1ounce, Fahrenheit C. 1 kilogram, Centigrade D. 1 gram, Centigrade D. 1 gram, Centigrade Fats serve man...

HACCP Exam Complete Q&A Updated: all correct. ___ identifies hazards and their control measures and provides a basis for determining CCPs [answer]- Hazard analysis ___ is responsible for enforcement of sanitation requirements on dairy farms FDA CFSAN State or local agencies FSIS ___ is used to distinguish between safe and unsafe operating conditions ritical limits ___ is used to prevent loss of control and should not be included in the HACCP plan [answer]- Operating limits A ...

ASI 106 Dairy Exam Actual Questions with Complete Solutions Updated Version Graded A+ Match the correct pasteurization temperature with its appropriate time to ensure that all diseasecausing bacteria are inactivated: a. 280 degrees F b. 95 degrees F c. 145 degrees F d. 161 degrees F a. 2 seconds b. inadequate temperature regardless of time c. 30 minutes d. 15 seconds Composition of whole milk is: 87.4% water; 3.5% protein; 3.5% fat; 4.9% carbohydrate; and 0.7% minerals. Which of ...