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