Ifsea Food Manager Exam Prep

Pickling is a method of preserving food that involves submerging it in a solution of vinegar, salt, and spices. This process creates an acidic environment that inhibits the growth of bacteria, yeasts, and molds, making it safe and antimicrobial. Pickling not only extends the shelf life of food but also enhances its flavor and texture. Sugaring is a method of preserving food with sugar, but it is not necessarily antimicrobial. Culturing refers to the process of fermenting food with the help of bacteria or yeast, which may or may not have antimicrobial properties. Picking is not a method of preserving food.

Freezing is a food preservation technique that involves low temperature. By freezing food, the growth of microorganisms is slowed down or halted, preventing spoilage and extending the shelf life of the food. The low temperature inhibits the enzymatic activity in the food, preserving its quality, texture, and nutrients. Freezing also helps to maintain the natural flavors and freshness of the food.

The International Monde Selection was founded in 1961.

Honey can be preserved by sugaring because sugar acts as a preservative by creating a high osmotic pressure that inhibits the growth of bacteria and other microorganisms. This prevents spoilage and extends the shelf life of honey.

The question asks for an external factor as far as food quality is concerned. Taste is not an external factor because it is subjective and varies from person to person. External factors refer to aspects of food quality that can be objectively measured or influenced by external factors such as storage, handling, and preparation. Texture, flavor, and appearance are all external factors as they can be affected by factors outside of the food itself.

Gueridon food service ensures the preparation of food in the presence of guests. This type of service involves a mobile trolley or table being brought to the guests' tableside, where the food is prepared, cooked, or finished in front of them. It adds an element of entertainment and interaction for the guests, as they can see the food being prepared and customized according to their preferences. This service is often used for dishes like flambéed desserts, steak tartare, or Caesar salad, where the final touches or cooking process is done tableside.

The correct answer is Food Safety Act 1990. This law enforces food quality in the USA. It sets standards for food safety, regulates food labeling and packaging, and establishes penalties for violations. The Food Safety Act 1990 is a comprehensive legislation that aims to ensure that the food consumed by the public is safe and of high quality. It is responsible for regulating the production, processing, and distribution of food products, as well as monitoring and enforcing compliance with food safety standards.

Sodium Hydroxide would make a food substance alkaline because it is a strong base. When it is dissolved in water, it dissociates into hydroxide ions (OH-) which can accept protons (H+) from other substances, increasing the pH and making the solution alkaline. Vinegar, milk, and camphor are not alkaline substances. Vinegar is acidic due to the presence of acetic acid, milk is slightly acidic due to lactic acid, and camphor is a neutral substance.

Dehydration is the earliest form of curing because it involves removing moisture from food, which helps to prevent the growth of bacteria and prolongs its shelf life. This method has been used for centuries as a way to preserve food, especially in areas where refrigeration was not available. Smoking, frying, and salting are also methods of preserving food, but dehydration is considered the earliest and most basic form of curing.

Texture analysis is not a selection criterion used in degustations. Degustations are focused on evaluating the sensory aspects of food and drink, such as taste, aroma, and appearance. Texture analysis, on the other hand, involves measuring the physical properties of food, such as hardness, chewiness, and viscosity. While texture is an important aspect of food evaluation, it is not specifically used as a selection criterion in degustations.