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