Whipping the ice-cream after a portion of it has been frozen is a very important step otherwise the ice cream would just be a hard frozen inedible mass like ice.

Time-temperature integrators/indicators have a graduated scale. They start to react as soon as the activated temperature is reached. Defrost indicators are set to a temperature when the frozen food gets spoiled/starts de freezing. Time-temperature integrators react as soon as they’re activated to the preselected time and temperature.

‘00+’ means that there are chances of spoiling to take place by the handling of consumers. The fact that the first two symbols are a 0, the risks of it containing a sensitive element that might be damaged with poor care and that it is prone to harmful bacteria if not maintained at the instructed conditions are negligible.

Use of fish for battering comes under the category of multi component products with add-ons. The sauce is the add-on.

All of the mentioned are the correct steps in making of ice cream.

The step of freezing of ice cream can be done by both continuous and batch process. Hardening is a separate process in the making of ice cream. After freezing, the mix is kept in a separate room for hardening at low temperatures.

Frozen prepared chicken dinner comes under multi component, multi process assembly operations.

Holding time for pasteurization is more in batch than that in continuous pasteurization. This is because HTST- high temperature short time is used in continuous whereas in batch operations, the exposure time is almost half an hour.

During the aging process of ice cream making, the viscosity increases, proteins change slightly and fats turn into solids.

Categories of food that is represented by category I is a special category of non-sterile food items for infants.