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

Explanation: 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.

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

Explanation: 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.

Explanation: 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.

Explanation: ‘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.

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

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

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