Food Science Iowa CDE test bank Set 3

Most bacteria are killed at ____º to ____ºF, but spores are not.

• 150, 175

• 180, 200

• 160, 200

• 175, 200

Microbial growth slows at temperatures under ____ºF.

• 80

• 70

• 60

• 50

____ can destroy the microorganisms and inactivate enzymes.

• radiation

• cooling

• drying

• freezing

____ is the transfer of heat from one particle to another by contact.

• conduction

• convection

• radiation

• combustion

____ heating means that the circulation of currents in one region inside a can distributes the heat to another.

• conduction

• radiation

• convection

• slow

____ is the transfer of energy in the form of electromagnetic waves.

• compulsion

• radiation

• convection

• conduction

To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for ____ seconds.

• 15

• 20

• 10

• 5

Low-acid foods have pH values of ____ or less.

• 5.2

• 4.6

• 3.9

• 4.2

Cool storage is considered any temperature from ____º to ____ºF.

• 28, 68

• 18, 48

• 28, 78

• 32, 58

Household refrigerators usually run at ____º to ____ºF.

• 45.5, 50.2

• 40.5, 44.6

• 32.3, 35.7

• 21.4, 26. 5