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.

Accepted Answer

The actual temperature at the core of the product may lag behind the environment temperature due to heat transfer limitations, meaning the product might not have reached the intended temperature throughout for the full duration.

Question 2

A heat treatment sufficient to destroy all microorganisms and enzymes _____.&#10;A)improves the food qualities of flavor and texture but can damage color&#10;B)damages the food quality of nutrition but improves consistency and flavor&#10;C)improves the food qualities of color,flavor,texture,nutrition,and consistency&#10;D)is detrimental to the food qualities of color,flavor,texture,nutrition and consistency

Accepted Answer

Heat treatment that destroys all microorganisms and enzymes, such as sterilization, often negatively impacts the food's color, flavor, texture, nutrition, and consistency due to the high temperatures involved.

Question 3

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

Accepted Answer

Bacterial spores can be protected by sugar, starch, protein, fats, and oils, making it difficult to sterilize certain types of food. These substances can create a barrier that prevents sterilizing agents from reaching and effectively killing the spores.

Question 4

_____ is the transfer of heat from one particle to another by contact.Food particles in a can do not move.&#10;A)Radiation&#10;B)Conduction&#10;C)Convection&#10;D)Emission

Accepted Answer

Conduction is the transfer of heat from one particle to another by contact. In this case, food particles in a can do not move, so the transfer of heat can only occur through conduction (i.e., direct contact). Radiation involves transfer of heat through electromagnetic waves, whereas convection involves transfer of heat through movement of hot particles (e.g., in a fluid). Emission refers to the release of energy in the form of light or heat.

Question 5

Botulinum spores are _____.&#10;A)found only in the dirtiest kitchens&#10;B)found on very few fresh foods&#10;C)common only in unrefrigerated,cooked food&#10;D)on most fresh food surfaces

Accepted Answer

Botulinum spores are ubiquitous in nature and can be found on most fresh food surfaces, not just in environments that are dirty or poorly managed. They become a health hazard under anaerobic conditions, such as in improperly canned or preserved foods, where they can produce botulinum toxin.

Question 6

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

Accepted Answer

Heating before packaging is a method of thermal processing that has been used for preserving food for centuries.

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 _____.&#10;A)a difference in temperature&#10;B)a physical connection&#10;C)a chemical reaction&#10;D)electrons from one combining with the other

Accepted Answer

Heat is transferred from a hotter to a cooler object by virtue of the temperature gradient between them. The hotter object has higher thermal energy which is transferred to the cooler object until they reach thermal equilibrium. B, C, and D are not accurate explanations of the transfer of heat.

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.

Accepted Answer

This is correct as heat transfer occurs due to the difference in temperature between different parts of a substance or between two different substances in contact. The direction of heat flow is always from higher temperature to lower temperature until the two achieve thermal equilibrium.

Question 9

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

Accepted Answer

Different heating methods can create different degrees of preservation, depending on the type of product being heated. For example, some foods may lose more nutrients or flavor when subjected to high heat, while others may become more shelf-stable and resistant to spoilage. Therefore, it is important to choose the appropriate heating method for each product to ensure the desired level of preservation.

Question 10

Fish packed in oil is difficult to sterilize because protein and oils protect _____.&#10;A)bacterial spores&#10;B)yeasts&#10;C)insects&#10;D)fungi

Accepted Answer

Bacterial spores are one of the most resistant forms of microorganisms and can survive in harsh environments, such as those containing oils and proteins. They can be difficult to sterilize through traditional methods.

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).&#10;A)Z value&#10;B)T value&#10;C)M value&#10;D)D value

Accepted Answer

The answer of The _____ is the time in minutes...

Question 12

The high percentage of _____ in most fresh foods makes them highly perishable.&#10;A)water&#10;B)yeast&#10;C)microbes&#10;D)sugar

Accepted Answer

The answer of The high percentage of _____ in most...

Question 13

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

Accepted Answer

The answer of Clostridium botulinum can exist in home-canned foods...

Question 14

In a(n)_____ retort,the cans flow continuously.&#10;A)still&#10;B)hydrostatic&#10;C)agitating&#10;D)unremitting

Accepted Answer

The answer of In a(n)_____ retort,the cans flow continuously.&#10;A)still&#10;B)hydrostatic&#10;C)agitating&#10;D)unremitting...

Question 15

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

Accepted Answer

The answer of Complete sterilization has no effect on the...

Question 16

Heat kills any bacteria logarithmically.

Accepted Answer

The answer of Heat kills any bacteria logarithmically....

Question 17

_____ are large pressure canners used by commercial food processors.&#10;A)Retorts&#10;B)Batchers&#10;C)Fillers&#10;D)Hot packs

Accepted Answer

The answer of _____ are large pressure canners used by...

Question 18

Pasteurization is a high-energy thermal process.

Accepted Answer

The answer of Pasteurization is a high-energy thermal process....

Question 19

Still retorts are used only in complex commercial canning operations.

Accepted Answer

The answer of Still retorts are used only in complex...

Question 20

_____ refers to the complete destruction of microorganisms.&#10;A)Pasteurization&#10;B)Blanching&#10;C)Sterilization&#10;D)Sanitization

Accepted Answer

The answer of _____ refers to the complete destruction of...

Deck 9: Heat