Food Preservation Essentials

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quiz on preservation methods and basics

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Hoda Arfi

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Food Preservation Essentials


Froggy Jumps Food Preservation EssentialsVersión en línea quiz on preservation methods and basics por Hoda Arfi 1 Which process is a high-heat method designed to destroy spores for long-term storage? a Canning b Sterilization c Pasteurization 2 What does HTST stand for in pasteurization? a Higher Temperature Small Time b Heat Transfer Short Term c High Temperature Short Time 3 What is the difference between freezing and refrigeration? a same storage period b inhibit the enzymatic activity c Temperature range 4 Which defrost method is fastest and best preserves quality? a Room-temperature defrost b Short defrosting by UHF c Cold-water defrost 5 Blanching in canning is used to: a Add flavor b Increase texture c Deactivate enzymes 6 Which method preserves organoleptic qualities best? a Deep freezing b Quick chilling c refrigeration 7 One risk of canning is: a Texture hardening b Toxic chemical risks from H2 gas c Loss of flavor 8 Typical freeze temperature is: a 0°C b -12°C or below c -5°C 9 What does pasteurization aim to destroy in foods? a All microbes b Only molds c Pathogenic bacteria 10 the effect of Oxidation of fats or some vitamins is : a Browning of vegetables and fruits b Change of taste and nutritional value of food c Rotting, fermentation and rancidity 11 What is the best process of conservation for Apricot a freezing b drying c blanching 12 the phenomenon of enzymatic tanning of vegetables. is a Browning of vegetables due to oxidation by air b Alteration of vegetables c loss of vitamins 13 Pasteurization and sterilization are thermal processes. a True b False c 14 Cold does not inhibit the multiplication of microbes. a True b False c 15 Dehydration of tissues is due to the exposure of fatty substances to the air during storage. a True b False c 16 The vitality of germs decreases at defrosting. a True b False c 17 Sterilization is carried out at temperature lower than 110˚C a True b False c 18 The sterilized food needs cold storage. a true b false c 19 The disadvantages of canning are : a No loss of protein efficiency. b Destruction of pathogenic germs by high temperature. c Toxic chemical risks 20 The disadvantages of food defrosting are: a increase germs , change the taste , preserve vitamins b decreases germs , change the taste , loss of vitamins c increases germs , change the taste , loss of vitamins

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Food Preservation Essentials

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Food Preservation EssentialsVersión en línea

por Hoda Arfi

Which process is a high-heat method designed to destroy spores for long-term storage?

What does HTST stand for in pasteurization?

What is the difference between freezing and refrigeration?

Which defrost method is fastest and best preserves quality?

Blanching in canning is used to:

Which method preserves organoleptic qualities best?

One risk of canning is:

Typical freeze temperature is:

What does pasteurization aim to destroy in foods?

the effect of Oxidation of fats or some vitamins is :

What is the best process of conservation for Apricot

the phenomenon of enzymatic tanning of vegetables. is

Pasteurization and sterilization are thermal processes.

Cold does not inhibit the multiplication of microbes.

Dehydration of tissues is due to the exposure of fatty substances to the air during storage.

The vitality of germs decreases at defrosting.

Sterilization is carried out at temperature lower than 110˚C

The sterilized food needs cold storage.

The disadvantages of canning are :

The disadvantages of food defrosting are: