Cite examples of food products processed under each type of canning method: 1)Pressure canning 2) Boiling Water bath Canners 3) Atmospheric Steam canners
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Cite examples of food products processed under each type of canning method:
1)Pressure canning
2) Boiling Water bath Canners
3) Atmospheric Steam canners
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Solved in 2 steps
- Cite examples of food products that is suitable for specific canning methods. Identify its canning methods/ techniques8. A retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and cIdentify the canning methods used in the industry, and differentiate the methods used
- describe the different types of spoilage in canned foods and identify the organisms concerned in each type of spoilageExplain the stages of the beer production: Malting Milling Mashing Boiling Fermenting PackingingAseptically boxed juices and cream containers are processed using which of the following heating methods?a) Commercial canningb) High-temperature-short-time (HTST) methodc) Autoclavingd) Ultra-high-temperature (UHT) methode) Boiling
- Explain the relevance of critical limits in the control of food process hazards.1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition ClassMicroorganisms are used in the production of a wide variety of fermented products. a) Using an example of a fermented product, explain the role of microorganisms in the production of this product. b) Explain why it is very important to control the quantity of food sources that these microbes metabolize?