Question 1

Still retorts are used only in complex commercial canning operations.

Accepted Answer

A) True 
 B)False

Question 2

Pasteurization is a high-energy thermal process.

Accepted Answer

A) True 
 B)False

Question 3

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

Accepted Answer

A)  water
B)  yeast
C)  microbes
D)  sugarE) A) and D)
F) None of the above

Question 4

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

Accepted Answer

A)  still
B)  hydrostatic
C)  agitating
D)  unremittingE) B) and D)
F) All of the above

Question 5

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

A) True 
 B)False

Question 6

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

Accepted Answer

A) True 
 B)False  False

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

A) True 
 B)False  True

Question 9

_____ are large pressure canners used by commercial food processors.

Accepted Answer

A)  Retorts
B)  Batchers
C)  Fillers
D)  Hot packsE) All of the above
F) B) and D)

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

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

Accepted Answer

A)  Radiation
B)  Conduction
C)  Convection
D)  EmissionE) B) and D)
F) B) and C)

Question 12

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

Accepted Answer

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

Question 13

Heat kills any bacteria logarithmically.

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

A) True 
 B)False

Question 15

Botulinum spores are _____.

Accepted Answer

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 surfacesE) None of the above
F) B) and C)

Question 16

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) .

Accepted Answer

A)  Z value
B)  T value
C)  M value
D)  D valueE) A) and C)
F) All of the above

Question 17

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

Accepted Answer

A)  bacterial spores
B)  yeasts
C)  insects
D)  fungiE) A) and D)
F) A) and C)

Question 18

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

A) True 
 B)False

Question 19

_____ refers to the complete destruction of microorganisms.

Accepted Answer

A)  Pasteurization
B)  Blanching
C)  Sterilization
D)  SanitizationE) A) and C)
F) None of the above C

Question 20

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

Accepted Answer

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 consistencyE) B) and C)
F) C) and D)

Exam 9: Heat

Still retorts are used only in complex commercial canning operations.

Correct AnswerverifiedShow Answer

Pasteurization is a high-energy thermal process.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedFalse

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedTrue

_____ are large pressure canners used by commercial food processors.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Heat kills any bacteria logarithmically.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Botulinum spores are _____.

Correct AnswerverifiedShow Answer

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) .

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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.

Correct AnswerverifiedShow Answer

_____ refers to the complete destruction of microorganisms.

Correct AnswerverifiedC

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

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
False

Correct Answer
verified

Correct Answer
verified
True

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
C

Correct Answer
verified