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Lab Flashcards

(46 cards)

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1
Q

Supply chain of canne tuna

A

Whole fish reception, fish processing, final product

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2
Q

Pack style and color and canned tuna

A

Pack style: solid, chunk, flaked

Flesh color: white, light, dark

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3
Q

How many species of tuna is allowed? The other name for sarda chiliensis? At what temperature fish should be transported to the facility?

A
  • 15 species
  • “Bonito”

4C

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4
Q

How much mercury, histamin and nitrities/nitrates can be in received fish?

A
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5
Q

What should be done in terms of toxic microorganisms in canned tuna

A

Sterilized

Records should be kept for 2 years

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6
Q

How canned tuna is sampled?

A
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7
Q

What bacteria can/cannot be present in canned tuna and at what concentration

A
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8
Q

What chemical contaminants and toxins are regulated in canned tuna and at what level?

A
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9
Q

What defective conditions are for canned tuna?

A
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10
Q

What does high histamine levels indicate in fish?

A

Temperature abuse, microbial spoilage

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11
Q

What raw materials should be used for wine?

A

Fresh grapes, free from pesticides

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12
Q

What are the processing parameters that The federal government of Canada, OMAFRA, VQAO says for grapes?

A
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13
Q

What should be on the label for wines?

A
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14
Q

What are the requirements for the finished wine product?

A
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15
Q

Why gelatin or agar should be added to wine?

A

As fining material (to stabilize, clarify)

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16
Q

Are requirements for all types of wine the same?

A

No, specific pH, sugar content and final alcohol content varies

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17
Q

What chemical composition should cure sausages have? what, materials can be added?

A
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18
Q

What cannot be used as fillers in cured sausages?

A

Tomatoes, beetroots

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19
Q

Artificial casings can be prepared from what materials

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A

Collagen, cellulose and other edible material

20
Q

Are there specifications for macronutrient in cured sausages?

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A

Yes, fat and protein content is regulated depending on the type, might be extra added AAs

21
Q

What should be done to bones in meat for sausages

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A

Permitted at certain level, should be less than 2 mm in the sausage if there

22
Q

How C.botulinum, S.aureus and E.coli/Salmonella are contained in sausages?

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A

1) nitrites
2) pH and temperature during fermenting, degree hour limit
3) testing the meat incoming

23
Q

What are the key processing steps in sausages?

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A

Drying, salt addition, nitrites, smoking

24
Q

Requirements for drying for cured sausages

25
How much salt and nitrites should be added to the sausage?
26
How sausages hsould be smoked?
27
What should be done in terms of labeling, packaging, and label info for sausages?
28
What causes the pH do go low in sausages?
LAB make lactic acid
29
Processing steps in chocolate making?
30
What ingredients are permitted in chocolate and their standards
**Milk ingredients** * 12% total milk solids, 3.39% milk fat and 5% whey products * Microbiological Safety MOF-12 (milk powder) **Vanilla planifolia, Vanilla tahitensia** * Soluble substances in their natural proportions * No added colours permitted **Cocoa butter** * 25% of total cocoa solids must be at least 15% cocoa butter * cocoa or chocolate liquor must contain 50% cocoa butter **Sweetening Agents** - as per Division 18 of FDR, except icing sugar
31
Final specifications how chocolate should be checked?
32
How chocolate final product shouls be stored and transported for better quality?
33
Fat bloom vs sugar bloom: what can lead to it
Fat bloom higher temperature-\> separation of phases Sugar bloom-\> sugar recrystalizes due to lower solubility at lower temp
34
When raw honey is accepted?
Clostridium and Bacillus
35
What are guidelines for processing of raw honey?
36
What is the final product specs for honey (invert sugar, moisture, apparent sucrose, water insoluble solids, water insoluble solids, ash and acids)
37
How honey should be sold, distributed, and stored?
38
How honey should be labelled?
39
pH of authentic honey vs non-authentic honey
natural: 3.4-3.9
40
Requirements for raw strawberry acceptance?
41
How physically strawberries are categorized?
42
Freezing process requirements for strawberries?
43
Canada A vs Canada B strawberries difference?
44
Strawberries must have what labeling?
45
Shelf life of frozen strawberries?
46
How strawberries should be transported and stored?

Quality assurance (6 decks)

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