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Why does the molecular weight of acids matter as related to antimicrobial intrinsic factors?
pH using a pH meter
negative
Sour flavor, decrease in consumer liking.
Clostridium botulinum
To avoid excess water
Small enough to passively diffuse across bacterial membranes.
pH at or below 4.6
Through alcoholic fermentation and then aerobic fermentation.
Why does one want powdered acetates when applying to meat and fished products?
pH using a pH meter
negative
Sour flavor, decrease in consumer liking.
Clostridium botulinum
To avoid excess water
Small enough to passively diffuse across bacterial membranes.
pH at or below 4.6
Through alcoholic fermentation and then aerobic fermentation.
How is vinegar traditionally produced?
pH using a pH meter
negative
Sour flavor, decrease in consumer liking.
Clostridium botulinum
To avoid excess water
Small enough to passively diffuse across bacterial membranes.
pH at or below 4.6
Through alcoholic fermentation and then aerobic fermentation.
Picklesworth is a pickle company who specializes in quality organic dill pickles. The owner, Bill, wants to verify the micro stability and safety of his new dill pickles. What lab test should he use to evaluate the safety of the finished product?
pH using a pH meter
negative
Sour flavor, decrease in consumer liking.
Clostridium botulinum
To avoid excess water
Small enough to passively diffuse across bacterial membranes.
pH at or below 4.6
Through alcoholic fermentation and then aerobic fermentation.
What chemical charge does acetic acid have?
pH using a pH meter
negative
Sour flavor, decrease in consumer liking.
Clostridium botulinum
To avoid excess water
Small enough to passively diffuse across bacterial membranes.
pH at or below 4.6
Through alcoholic fermentation and then aerobic fermentation.
What bacteria does acetic acid prevent growth in barbecue sauces?
pH using a pH meter
negative
Sour flavor, decrease in consumer liking.
Clostridium botulinum
To avoid excess water
Small enough to passively diffuse across bacterial membranes.
pH at or below 4.6
Through alcoholic fermentation and then aerobic fermentation.
What is one problem that might occur if too much acetic acid is added to BBQ sauce?
pH using a pH meter
negative
Sour flavor, decrease in consumer liking.
Clostridium botulinum
To avoid excess water
Small enough to passively diffuse across bacterial membranes.
pH at or below 4.6
Through alcoholic fermentation and then aerobic fermentation.
When developing new food products, specifications are vital to insure food safety, quality, and consistency. What would you recommend Picklesworth make the pH specification of the new dill pickle product?
pH using a pH meter
negative
Sour flavor, decrease in consumer liking.
Clostridium botulinum
To avoid excess water
Small enough to passively diffuse across bacterial membranes.
pH at or below 4.6
Through alcoholic fermentation and then aerobic fermentation.
Check it!