Exam 9: Heat

_____ refers to the complete destruction of microorganisms.

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

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

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

_____ are large pressure canners used by commercial food processors.

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

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

Botulinum spores are _____.

Heat kills any bacteria logarithmically.

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

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).

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.

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.

Pasteurization is a high-energy thermal process.

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

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

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

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

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

Still retorts are used only in complex commercial canning operations.