Ultra pasteurization - Study guides, Class notes & Summaries

pasturization correct answers milk is heated to destroy harmful bacteria ultra high temperature processing correct answers preservation method that uses higher temperatures than regular pasteurization to increase the shelf life of foods like milk homogenization correct answers mechanical process that prevents cream from rising to the surface of milk milkfat correct answers fat portion of milk milk solids correct answers most of the vitamins, minerals, protein, and sugar in milk are f...

California FFA Milk Quality and Dairy Foods CDE- 2020 Test Question Bank Answers The form of mastitis that is hidden from sight is known as _______ Sub-Clinical Today, milk that has been ultra pasteurized must have been heated at or above ______ degrees for at least ______ 280*F for 2 seconds Which of the following will best control contagious mastitis? Germicidal teat dip The _______ test is used to detect if milk has be pasteurized properly. Phosphatase The ______ test may be of val...

CDM Exam Review with 100% Correct Questions and Answers On what products would you specify grade A or AA when ordering? - CORRECT 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 - CORRECT ANSWER CMS guidelines require foodservice departments to provide devices that will assist clie...

REHS/RS Food Safety Questions and Answers Already Passed What is the order of the HACCP Plan? hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, record keeping (assemble team, determine what to be examined, flow diagrams, potential hazards, risk assessment, control) What is the incubation period for a chemical foodborne illness? 1-7 hours What would be the least hazardous food? vegetables cooked by students What is t...

ServSafe Vocabulary Exam Guide |100% Correct| Q&A [Verified Study Guide] Abrasive Cleaners *Ans* Cleaners containing a scouring agent used to scrub off hard-toremove soils. They may scratch some surfaces. Acidity *Ans* Level of acid in a food. An acidic substance has a pH below 7.0. Active Managerial Control *Ans* Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Preventi...

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. 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 What does HIPAA protect? - Answer HIPAA (Health Insurance Portability and Accountability Act) is a federal law to protect the pri...

CDM Exam With Well Verified Questions And Answers 2024 On what products would you specify Grade A or AA when ordering? - correct answer.Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. Endpoint temperature - correct answer.Endpoint temperature is the temperature a food reaches at the end of cooking ex.: cooking ground beef to 155 degrees for 15 seconds What does HIPAA protect? - correct answer.H...

The form of mastitis that is hidden from sight is known as _______ - correct answer Sub-Clinical Today, milk that has been ultra pasteurized must have been heated at or above ______ degrees for at least ______ - correct answer 280*F for 2 seconds Which of the following will best control contagious mastitis? - correct answer Germicidal teat dip The _______ test is used to detect if milk has be pasteurized properly. - correct answer Phosphatase The ______ test may be of value in detect...

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 ot...

the milk fat differential used in paying for raw milk is: - correct answer the price to be added or subtracted per 1/10% of the milk fat above or below a set percentage the ______ test is used to detect if milk has been pasteurized properly. - correct answer Phosphatase One type of teat for antibiotics, common adulterants of milk, is based upon the principle that growth of bacteria is _____ by them. - correct answer Inhibited The standard plate count (SPC) has a prescribed incubation ti...