Food Processing
Food Safety
Sensory Analysis
Milk
Random
100

What is the process of using heat to destroy harmful bacteria in liquids like milk and juice?

Pasteurization

100

What temperature range is known as the “danger zone” for food safety?

40 to 140F

100

What are the five senses?

Taste, Smell, Sight, Hearing, and Touch

100

What percentage of milk is water?

87-89%

100

What is rennet?

A milk coagulant enzyme

200

This method removes moisture to preserve food like pasta or fruit.

Dehydration

200

How long maximum should food be left in the TDZ?

2 hours

200

A triangle test compare how many samples?

3

200

What percentage of milk is solids?

11-13%

200

What does FATTOM stand for?

Food, Acidity, Time, Temperature, Oxygen, Moisture

300

Freezing food slows this biological process.

Microbial Growth

300

What should chicken be cooked to?

165F

300

Which of the senses is the most important to sensory analysis?

Smell

300

What protein is found in cheese?

Casein

300

Disintegrating food processing means what?

Making food products into smaller pieces

400

Which method of preservation involves sealing food in sterile containers using heat and water?

Canning

400

What is HTST?

High Temperature Short Time (162 for 15.5 seconds)

400

Which sensory analysis test has the consumer choose the sample that is like the reference?

Duo-trio test

400

When making cheese, what two substances are made?

Curds and whey

400

What is extrusion?

Food process which uses steam and pressure to form food into puffy substances

500

Which type of processing changes food the least?

Primary Processing

500

What is cross contamination?

When pathogens/food is accidentally spread to another food

500

Which type of sensory analysis requires trained panelists?

Descriptive Analysis
500

What is homogenization?

Breaking up the fat globules in cream to such a small size that they remain suspended evenly in the milk

500

What is one example of non-thermal food processing? 

Irradiation, Packaging, Biotechnology