FDSC 2300 TEST 4 QUESTIONS ANSWERED CORRECTLY LATEST UPDATE 2026
clostridium botulinum is heat stable meaning - Answers that boiling for 30 minutes will not kill the
organism and toxin
clostridium botulinum is a ______ forming bacteria that produces a toxin under ______ conditions -
Answers spore, anerobic
retorting is when - Answers sufficient heat is used to destroy the most heat resistant pathogen that
has been found in food
_____ used primarily on vegetables to be frozen to inactivate natural ______ - Answers blanching,
enzymes
______ heats the food using pressure about 212*F - Answers direct flame sterilization
boiling point of most foods - Answers 215*F
thumb rule for retorting: - Answers 15 lbs of pressure, 250*F, for 15 minutes
thumb rule for pasteurization: - Answers ...
the cold point of a can will be found at the - Answers center
factors that determine heat treatments for food - Answers consistency, pH, composition, size of can
two reasons for cold preservation - Answers 1. control microbial growth or deterioration 2. control
enzyme or to at least slow down enzyme deterioration
at 0*F you can - Answers stop microbial growth and slow down enzymatic activity
Clarence Birdseye - Answers is the father of frozen food
cool storage temperature range - Answers 28-60*F
Average Temperature for foods - Answers freezing: 28*F, boiling: 215*F
function of hydrocoolers - Answers spray cold water on veggies to keep them @ 28-60*F based on
their texture to prevent spoilage, microbial growth, and to slow down enzymatic activity
Relative humidity at ____ prevents foods from drying out - Answers 80-95%
Controlling atmospheric condition for storage - Answers temp: 37*F, RH: 87%, O2: 3-21%, CO2: 0.03-
3%
BTU is - Answers the ratio of pressure when 1 pound of food is 1*F
freezer burn - Answers means the surface dries out
IQF stands for - Answers individually quick freeze
Boiling point for liquid CO2 - Answers -110*F
Boiling point for liquid N2 - Answers -320*F
the major reasons for food dehydration - Answers preservation, reduce bulk size, convenience items
drying rate considerations - Answers surface area, temperature, air velocity, dry air
water sorption isotherms - Answers are not the same for all products
constant rate drying period removes _____ in the first ______ - Answers 90%, 4 hours
reasons for change from constant rate to falling rate period in drying - Answers outer layer serves as
insulator for water @ food center,
water has farther to travel out of food,
relative humidity reaches equilibrium btwn food surface and surrounding atmosphere
food properties that affect dehydration - Answers constituents and orientation in food,
solution concentrations,
water amount and type,
cellular structure
proteins absorb up to ____ their weight in water - Answers 6x
drying methods - Answers drum roller(poorest quality), spray drier, kiln, fluidized bed, birds dryer
concentration method - Answers solar, open kettle, change state of food, flash evaporation, vacuum
evaporators, reverse osmosis
concentration of ____ and _____ helps preserve food - Answers acids, salts
primary uses of food irradiation - Answers preservation,
change specific form of food
primary uses of microwave heating - Answers rapid heating,
cooking and preservation
food irradiation is often called - Answers cold sterilization
RAD is - Answers amount of energy absorbed
Man LD50 - Answers dose of radiation that is lethal to 50% of people exposed
Number of RADs to inhibit sprouting of potatoes - Answers 10,000
clostridium botulinum is heat stable meaning - Answers that boiling for 30 minutes will not kill the
organism and toxin
clostridium botulinum is a ______ forming bacteria that produces a toxin under ______ conditions -
Answers spore, anerobic
retorting is when - Answers sufficient heat is used to destroy the most heat resistant pathogen that
has been found in food
_____ used primarily on vegetables to be frozen to inactivate natural ______ - Answers blanching,
enzymes
______ heats the food using pressure about 212*F - Answers direct flame sterilization
boiling point of most foods - Answers 215*F
thumb rule for retorting: - Answers 15 lbs of pressure, 250*F, for 15 minutes
thumb rule for pasteurization: - Answers ...
the cold point of a can will be found at the - Answers center
factors that determine heat treatments for food - Answers consistency, pH, composition, size of can
two reasons for cold preservation - Answers 1. control microbial growth or deterioration 2. control
enzyme or to at least slow down enzyme deterioration
at 0*F you can - Answers stop microbial growth and slow down enzymatic activity
Clarence Birdseye - Answers is the father of frozen food
cool storage temperature range - Answers 28-60*F
Average Temperature for foods - Answers freezing: 28*F, boiling: 215*F
function of hydrocoolers - Answers spray cold water on veggies to keep them @ 28-60*F based on
their texture to prevent spoilage, microbial growth, and to slow down enzymatic activity
Relative humidity at ____ prevents foods from drying out - Answers 80-95%
Controlling atmospheric condition for storage - Answers temp: 37*F, RH: 87%, O2: 3-21%, CO2: 0.03-
3%
BTU is - Answers the ratio of pressure when 1 pound of food is 1*F
freezer burn - Answers means the surface dries out
IQF stands for - Answers individually quick freeze
Boiling point for liquid CO2 - Answers -110*F
Boiling point for liquid N2 - Answers -320*F
the major reasons for food dehydration - Answers preservation, reduce bulk size, convenience items
drying rate considerations - Answers surface area, temperature, air velocity, dry air
water sorption isotherms - Answers are not the same for all products
constant rate drying period removes _____ in the first ______ - Answers 90%, 4 hours
reasons for change from constant rate to falling rate period in drying - Answers outer layer serves as
insulator for water @ food center,
water has farther to travel out of food,
relative humidity reaches equilibrium btwn food surface and surrounding atmosphere
food properties that affect dehydration - Answers constituents and orientation in food,
solution concentrations,
water amount and type,
cellular structure
proteins absorb up to ____ their weight in water - Answers 6x
drying methods - Answers drum roller(poorest quality), spray drier, kiln, fluidized bed, birds dryer
concentration method - Answers solar, open kettle, change state of food, flash evaporation, vacuum
evaporators, reverse osmosis
concentration of ____ and _____ helps preserve food - Answers acids, salts
primary uses of food irradiation - Answers preservation,
change specific form of food
primary uses of microwave heating - Answers rapid heating,
cooking and preservation
food irradiation is often called - Answers cold sterilization
RAD is - Answers amount of energy absorbed
Man LD50 - Answers dose of radiation that is lethal to 50% of people exposed
Number of RADs to inhibit sprouting of potatoes - Answers 10,000
