FiltersDone

Question type

Essay

Multiple Choice

Short Answer

True False

Matching

Exam 9: Heat

Show Answer

Share

---

All types

Filters

Study FlashcardsPractice ExamLearn

Question 1

Multiple Choice

Review LaterAdd Note

Review Later

According to the laws of physics,heat is the transfer of energy from one part of a substance to another by virtue of _____.

A) a difference in temperature
B) a physical connection
C) a chemical reaction
D) electrons from one combining with the other

Correct Answer

verified

Show Answer

Question 2

Multiple Choice

Review LaterAdd Note

Review Later

_____ is the transfer of heat from one particle to another by contact.Food particles in a can do not move.

A) Radiation
B) Conduction
C) Convection
D) Emission

Correct Answer

verified

Show Answer

Question 3

True/False

Review LaterAdd Note

Heating before packaging is the simplest and oldest form of heat preservation.

Heating methods create various degrees of preservation,depending on the product.

Clostridium botulinum can exist in home-canned foods either as spores or as vegetative cells.

Pasteurization is a high-energy thermal process.

Heat kills any bacteria logarithmically.

Still retorts are used only in complex commercial canning operations.

According to the laws of physics,heat is the transfer of energy from one part of a substance to another by virtue of a difference in temperature.

Food processors can assume that a product heated in an environment at 250 degrees F (121 degrees C)for 10 minutes has been exposed to that temperature for that time.

In a(n) _____ retort,the cans flow continuously.

Complete sterilization has no effect on the quality of a food product.

The _____ is the time in minutes at a specified temperature that reduces the number of microorganisms by one log cycle (by a factor of 10) .

Sugar,starch,protein,fats,and oils protect bacterial spores,making some foods difficult to sterilize.

A heat treatment sufficient to destroy all microorganisms and enzymes _____.

Botulinum spores are _____.

_____ are large pressure canners used by commercial food processors.

_____ refers to the complete destruction of microorganisms.

The high percentage of _____ in most fresh foods makes them highly perishable.

Fish packed in oil is difficult to sterilize because protein and oils protect _____.