Food Terms

Question 1

Adulterated

Answer 1

to render (something) poorer in quality by adding another substance, typically an inferior one

Question 2

Allergens

Answer 2

substances that cause an allergic reaction

Question 3

Anticoagulant

Answer 3

having the effect of retarding or inhibiting the coagulation of the blood

Question 4

Comminuted

Answer 4

reduced to minute particles or fragments

Question 5

Exclusion

Answer 5

an item or risk specifically not covered by an insurance policy or other contract

Question 6

Foot Candle

Answer 6

a unit of illumination equal to that given by a source of one candela at a distance of one foot (equivalent to one lumen per square foot or 10.764 lux)

Question 7

Fumigant

Answer 7

a chemical that produces fumes used to disinfect or purify an area

Question 8

Pasteurization

Answer 8

the partial sterilization of a product, such as milk or wine, to make it safe for consumption and improve its keeping quality

Question 9

pH

Answer 9

acidity

Question 10

Time/Temperature Control for Food Safety (TCS)

Answer 10

limit pathogenic microorganism growth or toxin formation

Question 11

Toxin-Mediated Infection

Answer 11

a disease that results from eating food containing live germs. These kinds of germs would colonize in the stomach or intestine, making toxin as they live and grow. The toxin produced inside the body causes the food borne illness symptoms.

Question 12

thermocouples

Answer 12

2.5s read

measure thick and thin foods