Food Preservation

15 Questions | Total Attempts: 699

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Food Preservation

:D


Questions and Answers
  • 1. 
    Process of Extending the Food's shelf life
  • 2. 
    All food undergoes this process; self-decomposition of food
  • 3. 
    3 CLASSIFICATIONS of foods according to perishability
    • A. 

      Perishable

    • B. 

      Semi-Perishable

    • C. 

      Non-Perishable

    • D. 

      Fresh

    • E. 

      Organic

  • 4. 
    Perishable, Semi-Perishable or Non-Perishable?Tomato
    • A. 

      P

    • B. 

      SP

    • C. 

      NP

  • 5. 
    Perishable, Semi-Perishable or Non-Perishable?POTATO
    • A. 

      P

    • B. 

      SP

    • C. 

      NP

  • 6. 
    Perishable, Semi-Perishable or Non-Perishable?BEANS
    • A. 

      P

    • B. 

      SP

    • C. 

      NP

  • 7. 
    Perishable, Semi-Perishable or Non-Perishable?GARLIC
    • A. 

      P

    • B. 

      SP

    • C. 

      NP

  • 8. 
    4 FACTORS affecting food spoilage
    • A. 

      Microbial

    • B. 

      Macrobial

    • C. 

      Chemical

    • D. 

      Physical

    • E. 

      Synthetic

  • 9. 
    Write P(Preservative) S(Stabilizers) C(Coloring) F(Flavoring) A(Antioxidant) N(Nutrients)Salt
  • 10. 
    Write P(Preservative) S(Stabilizers) C(Coloring) F(Flavoring) A(Antioxidant) N(Nutrients)Hydrogenerated Veggie Oil
  • 11. 
    Write P(Preservative) S(Stabilizers) C(Coloring) F(Flavoring) A(Antioxidant) N(Nutrients)Gelatin
  • 12. 
    Write P(Preservative) S(Stabilizers) C(Coloring) F(Flavoring) A(Antioxidant) N(Nutrients)Atsuete
  • 13. 
    Write P(Preservative) S(Stabilizers) C(Coloring) F(Flavoring) A(Antioxidant) N(Nutrients)Sugar
  • 14. 
    Write P(Preservative) S(Stabilizers) C(Coloring) F(Flavoring) A(Antioxidant) N(Nutrients)Citric Acid
  • 15. 
    General Methods of Food Preservatives
    • A. 

      Bacteriostatic

    • B. 

      Bactericidal

    • C. 

      Bacteriology