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