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