Ultra pasteurization - Study guides, Class notes & Summaries

Ultra Pasteurization correct answers The process in which milk is heated to a very high temperature (275) for a very short time (2-4 seconds) in order to destroy virtually all bacteria. Pasteurization correct answers The process of heating milk to a sufficiently hight temperature for a sufficient length of time to destroy pathogenic bacteria. This typically requires holding milk at a temperature of 161. Homogenization correct answers The process in which the fat globules in whole milk are ...

Certified Dietary Manager (CDM) Exam 2024 with 100%Correct Answers. 1. On what products would you specify Grade A or AA when ordering?: Answer- Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. 2. Endpoint temperature: Answer- Endpoint temperature is the temperature a food reaches at the end of cooking ex.: cooking ground beef to 155 degrees for 15 seconds 3. What does HIPAA protect?: Answer- HIPAA (Health Insu...

Dairy products correct answers foods produced form milk, generally cow's milk for butter, yoghurt, sour cream and cheese and milk from other animals are used in various dairy products Pasteurization correct answers kills some microbes and enzymes that cause spoilage with 72 degrees celcius for 15 seconds Ultra-pasteurization correct answers kills all bacteria at 135 degrees celcius for 2 to 4 seconds ultra high temperature pasteurization correct answers stay for 3 months, process from ...

Learn2Serve Food Manager Certification Thawing Food: Thawing food can be part of the cooking process if it is cooked to the requirements of the FDA food code. Foodborne Pathogens: Common pathogens easily transmitted through food include: ️Salmonella, Shigella, Norovirus, E. Coli, Hepatitis A, and Clostridium botulinum. Salmonella: - Cause: Found on any food item exposed to animal waste. - Infection: Develops within 12-72 hours and lasts 4-7 days. - Symptoms: Food p...

Prophylaxis correct answers A measure taken to maintain health and prevent the spread of disease. Sterilization correct answers The removal of all life forms, including bacterial spores. Denaturation correct answers A process caused by heat or pH in which proteins loose their function due to changes in their molecular structure. Autoclave correct answers An instrument used to sterilize microbiological materials by means of high temperature using steam under pressure. Pasteurization c...

On what products would you specify grade A or AA when ordering? - Answer Grading is a voluntary process and refers to quality attributes such as appearance, color, or size. Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most food service operations. Assistive devices - Answer CMS guidelines require foodservice departments to provide devices that will assist clients in eating. They help the client overcome disabilities caused by stroke or ...

Pasteurization Process - ANSWER- Public Health Concerns Regarding Raw Milk - ANSWER- Microbes Associated with Milk and Eggs - ANSWER- Holding Temperatures (pasteurized milk and raw shell eggs) - ANSWER- Raw Milk and Raw Milk Product Handling - ANSWER- Requirements Regarding Bulk Milk Dispensing Tubes - ANSWER- Prohibited Ready-to-Eat Foods - ANSWER- VAT Method - ANSWER-A *batch* of milk is pasteurized at one time. Minimum temperature for this method is *145°F for 30 minutes...

MCB2010:Microbiology Final Exam Questions and Answers 2024/25 Update It forma a dark image against a bright background. it can be used to observe live or preserved, stained or unstained specimens. EX: bacteria is not living -IT CANNOT BE USED TO OBSERVE INTRACELLULAR STRUCTURES SUCH AS ENDOSPORES, DNA, RIBOSOMES, ETC OF LIVING CELLS Choose matching term fluorescence microscope phase contrast microscope dark field microscope bright field microscope Don't know? 1 of 189 Definition ...

Thawing food can be part of the cooking process if - Answer cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Answer Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Answer Can be found on any food item exposed to animal waste Salmonella - Infection - Answer immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms - Answer food poisoining Salmonella - Preventio...

Calcium correct answers The milk group of MyPyramid consists of foods made from milk that retain their ________ content Pasteurization correct answers During _______, milk is heated to destroy harmful bacteria Ultra-High temperature processing correct answers A preservation method that uses higher temperatures than regular pasteurization to increase the shelf life of foods like milk Homogenization correct answers A mechanical process that prevents creak from rising to the surface of mil...