Question

6 32. Why do we pasteurize dairy? a. to eliminate the tendency of the milk to separate b to kill microorganism that could cause disease, spollage or unwanted fermentation to make milk more digestible d none of the above C 33. Why do we need liquid in a yeast bread mixture? a to inhibit yeast growth b. to hydrate flour proteins and allow yeast to ferment C to increase shelf life and tendenze bread d. to create a crumbly texture 34. In order to kill most bacterla in food the temperature must reach at least: a 138 degrees F b. 165 degrees F 125 degrees F d c 150 degrees F 35. According to MyPlate, approxlmately whatportion of your plate should be frults and vegetables? a. 25% b. 50% 75% d Due to the high carbohydrafe content fruits and vegetables should be limited C 36. When adding an acid (such as vinegar) to a vegetable nich in chlorophyl the vegetable becomes atn) a, olive green color b. yellow color C brighter green color d purplish color 37. Which of the following describes homogenizatlon? a. the temperature at which a liquid boils and turns to vapor b. a food preservation process where liquids are heated to a specified temperature for a specific time to kill microorganism that could caase disease spoilege. or unwanted fermentation c. a mechanical process that breaks up the fat in miNK to smaler elobules create an evenly dispersed emulsi

Answer 1

32. b. In pasteurisation process milks are heated at high temperature and then suddenly cool down to normal temperature. At high temperature many harmful microbes are killed which cause diseases and spoilage of milk.

33.d. water helps in making the dough more elastic and chewy by activating the yeast. Which later makes the bread more tasty and crispy.

34.b. 165 degree F

35.b. According to myplate, vegetable proportion should be 40% and fruits proportion should be 10%.

36.a. the color of the vegetables change to Olive green because hydrogen ions present in vinegar displace the magnesium ion present on chlorophyll .

37.c. during homogenization fat globules present in milk are broken down to small pieces under high pressure so that it uniformly distributes in the milk.