Introduction to Food Science and Food Systems 2nd Edition by Rick Parker – Test Bank

Introduction to Food Science and Food Systems 2nd Edition by Rick Parker – Test Bank

Chapter 09

True / False

1. Heating methods create various degrees of preservation, depending on the product.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: INTRODUCTION

2. 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.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: HEAT

3. Complete sterilization has no effect on the quality of a food product.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: DEGREES OF PRESERVATION

4. Pasteurization is a high-energy thermal process.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: DEGREES OF PRESERVATION

5. Heat kills any bacteria logarithmically.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: HEAT RESISTANCE OF MICROORGANISMS

6. 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.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: HEAT TRANSFER

7. Sugar, starch, protein, fats, and oils protect bacterial spores, making some foods difficult to sterilize.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: PROTECTIVE EFFECTS OF FOOD CONSTITUENTS

8. Clostridium botulinum can exist in home-canned foods either as spores or as vegetative cells.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: HOME CANNING

9. Heating before packaging is the simplest and oldest form of heat preservation.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: HEATING BEFORE OR AFTER PACKAGING