1
Q
how to thaw potentially hazardous food?
A
in fridge or submerge under running cold water at 70 or lower
2
Q
low water content prevents growth of microorganisms
A
drying
3
Q
blanching inactivates
A
enzymes
4
Q
canning food last up to _ yr
A
1
5
Q
canning is done under __ ___ for short time to preserve
A
high pressure
6
Q
ph low use
A
boiling water
7
Q
ph high use
A
pressure cooker
8
Q
what is used as humectants during canning
A
calcium
9
Q
cold sterilization for meat is called
A
irradation
domain 4
flashcards
Decks in class (15)
# Cards
-
topic A menu development25
-
cultural practices7
-
Topic B procurement, production, distribution and service29
-
Receiving procedures21
-
Principles of quantity food preparation and processing11
-
fx of acid28
-
preservation and packaging methods9
-
food perservation9
-
scoop12
-
production control and PERT34
-
K. service systems4
-
Topi C sanitation and safety21
-
Food intoxications and food borne infections25
-
Food safety cont17
-
Topic D Equipment and facility planning39
