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Froggy Jumps
Froggy Jumps

2º Parcial Micro: Higiene y Procesado de Alimentos (fácil)

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2º Parcial Micro: Higiene y Procesado de Alimentos (fácil)

Froggy Jumps

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About this activity

Higiene y tratamientos de procesado

Created by

Valen B
Valen B
Spain

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2º Parcial Micro: Higiene y Procesado de Alimentos (fácil)
 

Froggy Jumps

2º Parcial Micro: Higiene y Procesado de Alimentos (fácil)Online version

Higiene y tratamientos de procesado

by Valen B
1

¿Qué temperatura mínima y tiempo para pasteurizar la leche en la alta pasteurización?

2

¿Qué implica la desinfección en higiene de alimentos?

3

¿Qué es la esterilización térmica pasiva típica en la industria alimentaria?

4

¿Qué función cumplen los conservantes en alimentos procesados?

5

¿Qué método de conservación se basa en ausencia de aire en el envase?

6

¿Qué se controla para asegurar la higiene durante el procesado de alimentos?

7

¿Qué temperatura mínima debe alcanzar el centro del alimento durante la cocción para eliminar patógenos?

8

¿Cuál de estos materiales de envasado se considera químicamente inerte?

9

La mise en place es:

10

¿Qué microorganismos son los principales responsables de las fermentaciones alimentarias?

11

¿Qué método de conservación utiliza el humo de maderas con poca resina?

12

¿Qué tipo de canal de distribución incluye intermediarios entre el productor y el consumidor?

13

¿Cómo se llama el tratamiento térmico suave (90-100 °C) que inactiva enzimas en vegetales?

14

Los alimentos de Gama V se caracterizan por ser:

15

¿Qué fenómeno explica las quemaduras por frío en carne congelada?

 
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