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1. Berries and Sauerkraut are classified as
- high-acid foods
- acid foods
- medium-acid foods
- low-acid foods
2. Moist heat at 60°C for 5 to 10 minutes kills most
- thermophillic bacteria
- yeasts
- sclerotia
- molds
3. TDT is
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- thermal death transfer
- transferred death time
- thermal death time
- thermal delayed time
4. Heat penetration in processing can be hastened by
- using glass containers
- rotation and agitation
- layering of foods
- using larger cans
5. The ‘Father of canning is’
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- Nicholas Appert
- Spallanzani
- Lopez
- Peter Durand
6. Enamel coating in cans containing zinc oxide cannot be used to store
- berries
- beets
- meat
- corn
7. Propellant gas used for pressurized packaged foods include
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- oxygen
- carbon dioxide
- hydrogen sulfide
- sulfur gas
8. Heating of cans can be done
- in a boiling water bath
- using a steamer
- in oven heat
- all the above
9. Meat, fish, etc., are grouped under
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- low-acid foods
- medium-acid foods
- acid foods
- high-acid foods
10. An exposure at 60°C for 10 to 15 minutes kills
- ascospores
- oospores
- basidiospores
- none of them
