A) Digestion B) Freezing C) Drying D) Canning
A) Increase cost B) Change the flavor C) Prevent spoilage D) Make food more colorful
A) Increases acidity B) Changes the texture C) Adds vitamins D) Creates an airtight seal
A) Adding sugar B) Adding salt C) Removing moisture D) Increasing temperature
A) Cucumbers B) Apples C) Steak D) Bananas
A) Oxidation B) Microbial growth C) Enzyme activity D) Color fading
A) Wood smoke B) Sugar C) Vinegar D) Oil
A) Killing microorganisms B) Adding flavor C) Increasing nutrients D) Changing texture
A) Hydrogen B) Nitrogen C) Methane D) Oxygen
A) Increases moisture B) Adds sweetness C) Tenderizes meat D) Inhibits bacterial growth
A) Ascorbic acid B) Citric acid C) Lactic acid D) Acetic acid
A) 0°F - 32°F B) 212°F - 250°F C) 40°F - 140°F D) 150°F - 212°F
A) Pasteurization B) Vacuum packing C) Fermentation D) Brining
A) Has no effect B) Changes its pH C) Increases it D) Decreases it
A) Sterilization B) Dehydration C) Pasteurization D) Blanching
A) Canning B) Curing C) Freezing D) Drying
A) To change the texture B) To add flavor C) To remove vitamins D) To inactivate enzymes
A) Bread B) Apples C) Beef D) Cabbage
A) Increase moisture B) Add sugar C) Eliminate nutrients D) Produce acids
A) Lettuce B) Carrots C) Potatoes D) Strawberries
A) To prevent spoilage B) To help it gel C) To increase acidity D) To add flavor
A) Freezing B) Pickling C) Canning D) Drying
A) Preserves color better B) Reaches higher temperatures C) Is faster D) Uses less water
A) Plastic freezer bag B) Rigid plastic container C) Glass jar filled to the top D) Silicone container
A) Water pH B) Total water content C) Available water for microbial growth D) Water temperature
A) Salt B) Vinegar C) Sugar D) Oil
A) Slight cloudiness B) Rusting can C) Foul odor D) Bulging lid
A) Packaging that is easy to open B) Food packaged without preservatives C) Packaging made from recycled materials D) Sterilized food in a sterilized container
A) To increase sales B) To improve appearance C) To add nutritional information D) To track storage time
A) Salt B) Sugar C) Oil D) Vinegar |