Statement 1: Canned dough is frozen below 0 deg C. Statement 2: Canned dough is frozen above -6 deg C.

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Statement 1: Proofing is making the dough water proof. Statement 2: Proofing increases the temperature of the dough from 7-10 deg C to 14-20 deg C.

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Proper conditioning of the dough at temperatures such as -7 deg C to -5 deg C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.

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Statement 1: Storage life of soft baked products is generally lesser than a week. Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps.

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Statement 1: At temperatures just below 0 deg C, staling of bread is rapid. Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.

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Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues. Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.

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Statement 1: Microorganism responsible for most organism pathogen in humans is thermophile. Statement 2: Mesophiles have an optimum temperature growth below 10 deg C and psychrophiles have an optimum temperature growth at around 55 deg C.

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The dough, in refrigerated dough making is stacked and packed in _____

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After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.

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With the increase in temperature, the holding time of the dough for cooling needs to be_____

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Phosphate based leavening agents in dough crystallize.

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Proofing allows the required chemical reactions to take place to allow enough CO2 to leave the container and make the dough to fill the container so as to close the gas vents.

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Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C. Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

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Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze. Statement 2: Fish should be rapidly frozen, not slowly frozen.

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Statistics show that -1 deg C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.

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Which of the following is a reason for the rejection of baked goods?

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Controlled atmosphere has more oxygen than carbon dioxide.

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Microorganisms causing spoilage of fresh meat, poultry, dairy products and eggs are mostly at 20 deg C.

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Statement 1: A gas atmosphere containing 20% CO2 is effective in inhibiting slime-producing bacteria. Statement 2: Meat can be preserved by protecting it from oxygen as the majority of bacteria grow in that atmosphere.

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Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions. Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.

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Statement 1: After harvest, there is a decline in the uptake of oxygen. Statement 2: After harvest, there is a sharp rise in the uptake of oxygen.

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Statement 1: When sugar is added to water, water does not or negligibly expands. Statement 2: Jams do not expand on solidifying.

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Statement 1: Influence of bacteria has more effect on the storage of food than the pH control. Statement 2: Meat color is due to the presence of _____

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