Food Processing
What is the process of using heat to destroy harmful bacteria in liquids like milk and juice?
Pasteurization
What temperature range is known as the “danger zone” for food safety?
40 to 140F
What are the five senses?
Taste, Smell, Sight, Hearing, and Touch
What percentage of milk is water?
87-89%
What is rennet?
A milk coagulant enzyme
This method removes moisture to preserve food like pasta or fruit.
Dehydration
How long maximum should food be left in the TDZ?
2 hours
A triangle test compare how many samples?
3
What percentage of milk is solids?
11-13%
What does FATTOM stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
Freezing food slows this biological process.
Microbial Growth
What should chicken be cooked to?
165F
Which of the senses is the most important to sensory analysis?
Smell
What protein is found in cheese?
Casein
Disintegrating food processing means what?
Making food products into smaller pieces
Which method of preservation involves sealing food in sterile containers using heat and water?
Canning
What is HTST?
High Temperature Short Time (162 for 15.5 seconds)
Which sensory analysis test has the consumer choose the sample that is like the reference?
Duo-trio test
When making cheese, what two substances are made?
Curds and whey
What is extrusion?
Food process which uses steam and pressure to form food into puffy substances
Which type of processing changes food the least?
Primary Processing
What is cross contamination?
When pathogens/food is accidentally spread to another food
Which type of sensory analysis requires trained panelists?
What is homogenization?
Breaking up the fat globules in cream to such a small size that they remain suspended evenly in the milk
What is one example of non-thermal food processing?
Irradiation, Packaging, Biotechnology