36.
Canning temperatures will ordinarily kill all spoilage microorganisms EXCEPT:
a. Nonsporeforming yeasts
b. Clostridium organisms
c.
Bacillus organisms
d. Thermoduric organisms
37.
The basic physical process underlying freeze dehydration is sublimation. In
sublimation, a solid changes to a ______________ state without passing
through the _________________ state. A good example of sublimation is
_________________________ .
38.
The moisture content of a freeze-dehydrated product should be about _______.
39.
Proper packaging is required for freeze-dehydrated products to prevent
____________________________.
40.
The ionizing radiation dosage required to kill all bacteria, insects, and to inhibit
sprouting on vegetables is:_______________________________________ .
41.
For jams, jellies, and preserves, an adequate preservative is a combination of
_________ percent sugar and _________ percent acidity.
a. 45; 1.2.
b. 46; 0.8.
c.
25; 2.0.
42.
Preservation by pasteurization is used extensively on which of these fruits?
a. Apricots.
b. Cranberries.
c.
Dates.
d. Raisins.
MD0703
3-32