Food Processing Quiz

Which statement does not describe a commercially sterile food product?

• It renders the food free from microorganisms capable of reproducing under normal non-refrigerated storage and distribution conditions.

• It renders the food free from viable microbial cells or spores of public health significance.

• The food contains a small number of viable, but dormant non-pathogenic bacterial spores.

• It guarantees a complete destruction of all microorganisms and its spores.

Which pasteurization time-temperature combination is incorrect?

• Batch Pasteurization: 63°C for 30 minutes

• Flash Pasteurization: 72°C for 15 seconds

• Higher Heat Shorter Time: 72°C for 15 seconds

• Ultrapasteurization: 138°C for 2 seconds or more

Which is untrue about an abrasive peeler?

• It does not create a cook ring.

• It is very flexible and can wash and scrub produce.

• There is liberty in customizing the aggressiveness and speed of the rolls and bed depth.

• It achieves a 100% peel removal rate with little to no losses in yield.

What is the active agent used in lye peeling?

• Sodium chloride

• Ascorbic acid

• Sodium hydroxide

• Sodium benzoate

Which is an unlikely association?

• TVP: binder: increases bulk and volume

• Carrageenan: filler: increases sliceability

• Phosphate: functional ingredient: increases WHC

• Curing salt: functional ingredient: impedes C. botulinum growth

Which among these statements is TRUE?

• Beef fat is more suitable for processing than pork due to its high melting point, desirable color, and firmer texture.

• Buffalo fat has a whiter color than beef fat and is therefore well suited for processing.

• Mutton fat is completely suitable for human consumption due to its exceptional organoleptic properties.

• Lamb fat is softer, less brittle and less dense than beef fat.

Which is TRUE about myoglobin?

• Myoglobin is a protein that stores carbon dioxide for active muscles.

• Myoglobin is a carbohydrate that stores oxygen for active muscles.

• Myoglobin contains a heme group with a nitrogen atom sitting in the center for oxygen binding.

• Myoglobin is found in the sarcoplasm of myofibers.

How are mangoes preserved through osmotic dehydration?

• As sugar concentration is increased outside of the cell, moisture will be drawn out of the cells reducing water activity, thus disabling microorganisms to proliferate.

• As sugar concentration is increased outside of the cell, moisture will enter the cell, reducing water activity, thus disabling microorganisms to proliferate.

• As sugar concentration is increased inside of the cell, moisture will be drawn out of the cells reducing water activity, thus disabling microorganisms to proliferate.

• As sugar concentration is increased inside of the cell, moisture will enter the cell, increasing water activity, thus enabling microorganisms to slowly grow.

Where is the cold point of canned food heated via conduction?

• At the geometric center of the can

• ¼ from the bottom of the can

• ½ from the bottom of the can

• ¾ from the bottom of the can

What term refers to the formation of a hard impermeable skin on the food's exterior when it is subjected to high air temperatures at prolonged periods?

• External evaporation

• Skin toughening

• Case impermeability

• Case hardening