Q. Hot waterbath canning sterilizes food at what temperatures
- 240F
- 212F
- 180F
- 200F
Answer: b)
Two canning methods are approved by the US Department of Agriculture (USDA):
Water-bath canning refers to hot water canning and uses a large kettle of boiling water. Filled jars are submerged in the water and heated to an internal temperature of 212°C for a specific period of time. This method is utilized for processing high-acid foods, such as fruit, items made from fruit, pickles, pickled food, and tomatoes.
Pressure canning uses a large kettle that produces steam in a locked compartment. The filled jars in the kettle reach an internal temperature of 240°C under a specific pressure (stated in pounds) that is measured with a dial gauge or weighted gauge on the pressure-canner cover.
Q. Pressure canners used in the commercial manufacture of canned products are known as
- Steam blanchers
- Retorts
- Plate exchanger
- Sublimators
Answer: b)
Canning
Canning is a method that sterilizes food by heat in airtight containers to achieve a commercially sterilized product, which allows food to be stored at room temperature while maintaining food safety and organoleptic quality for months or even years.
There are two typical forms of canning: in-container sterilization (i.e., retort processing) and out-of-container sterilization (i.e., aseptic processing). In-container sterilized food heats packed product in containers such as metal cans or glass jars using a retort process, such as steam, until the center of the product reaches protocol temperatures for sterilized product. Accordingly, both the package (i.e., can) and product are sterilized together. Retort processing can be applied to all types of foods. Out-of-container sterilized food refers to separate sterilization of food and product and then packing/filling and sealing under specific aseptic conditions.
Aseptically processed food is limited to liquid foods. In general, the sterilization process of ‘canned’ or ‘packaged’ products can be subdivided into three phases: the heating phase, holding phase, and cooling phase. During the heating phase, water or steam is applied as the heating medium; the temperature of the product is increased from ambient temperature to the required temperature to achieve sterilization.
The required temperature is then maintained for a certain time period defined as the holding phase. During the cooling phase, a cooling medium is introduced, such as air or water, and the temperature of the product decreases.
Q. A mnemonic device that is used in the food service industry to describe the 6 favorable conditions required for the growth of foodborne pathogens
- BIG TOM
- FAT TOM
- FAT BOB
- BIG BOB
Answer: b)
| Acronym | Definition |
| FATTOM | Food, Acid, Temperature, Time, Oxygen and Moisture (microbe growing conditions) |
Q. Dipping of fruit in a solution of CaCl2
- Increases ripening
- Reduces browning
- Decreases flesh softening
- Both b and c
Answer: d)
Dipping of fruit with CaCl2 solution reduces browning and decreases flesh softening.
Q. Appert work discovered the principle of
- Pasteurization
- Sterilization
- Tining
- Browning
Answer: b)
Sterilization may be defined as the statistically complete destruction of all microorganisms including the most resistant bacteria and spores.
