Deck 9: Heat

Question 1

Food processors can assume that a product heated in an environment at 250 degrees F (121 degrees C)for 10 minutes has been exposed to that temperature for that time.

Answer 1

False

Question 2

A heat treatment sufficient to destroy all microorganisms and enzymes _____.

A)improves the food qualities of flavor and texture but can damage color
B)damages the food quality of nutrition but improves consistency and flavor
C)improves the food qualities of color,flavor,texture,nutrition,and consistency
D)is detrimental to the food qualities of color,flavor,texture,nutrition and consistency

Answer 2

D

Question 3

Sugar,starch,protein,fats,and oils protect bacterial spores,making some foods difficult to sterilize.

Answer 3

True

Question 4

_____ is the transfer of heat from one particle to another by contact.Food particles in a can do not move.

A)Radiation
B)Conduction
C)Convection
D)Emission

Question 5

Botulinum spores are _____.

A)found only in the dirtiest kitchens
B)found on very few fresh foods
C)common only in unrefrigerated,cooked food
D)on most fresh food surfaces

Question 6

Heating before packaging is the simplest and oldest form of heat preservation.

Question 7

According to the laws of physics,heat is the transfer of energy from one part of a substance to another by virtue of _____.

A)a difference in temperature
B)a physical connection
C)a chemical reaction
D)electrons from one combining with the other

Question 8

According to the laws of physics,heat is the transfer of energy from one part of a substance to another by virtue of a difference in temperature.

Question 9

Heating methods create various degrees of preservation,depending on the product.

Question 10

Fish packed in oil is difficult to sterilize because protein and oils protect _____.

A)bacterial spores
B)yeasts
C)insects
D)fungi

Question 11

The _____ is the time in minutes at a specified temperature that reduces the number of microorganisms by one log cycle (by a factor of 10).

A)Z value
B)T value
C)M value
D)D value

Question 12

The high percentage of _____ in most fresh foods makes them highly perishable.

A)water
B)yeast
C)microbes
D)sugar

Question 13

Clostridium botulinum can exist in home-canned foods either as spores or as vegetative cells.

Question 14

In a(n)_____ retort,the cans flow continuously.

A)still
B)hydrostatic
C)agitating
D)unremitting

Question 15

Complete sterilization has no effect on the quality of a food product.

Question 16

Heat kills any bacteria logarithmically.

Question 17

_____ are large pressure canners used by commercial food processors.

A)Retorts
B)Batchers
C)Fillers
D)Hot packs

Question 18

Pasteurization is a high-energy thermal process.

Question 19

Still retorts are used only in complex commercial canning operations.

Question 20

_____ refers to the complete destruction of microorganisms.

A)Pasteurization
B)Blanching
C)Sterilization
D)Sanitization