Food Preservation Quiz

The correct answer is Perishable, Semi-Perishable, Non-Perishable. This classification system categorizes foods based on their perishability. Perishable foods are those that have a short shelf life and can spoil quickly if not stored properly, such as fresh fruits and vegetables. Semi-perishable foods have a longer shelf life compared to perishable foods but still need to be consumed relatively quickly, such as dairy products. Non-perishable foods have a long shelf life and can be stored for extended periods without spoiling, such as canned goods or dried grains.

Tomatoes are classified as perishable because they have a relatively short shelf life and can spoil quickly if not stored properly. They are highly susceptible to bruising, rotting, and mold growth, which makes them perishable in nature. Therefore, they belong to the category of perishable items.

Gelatin falls under the category of stabilizers. Stabilizers are substances that help maintain the physical and chemical properties of a product, preventing it from separating or deteriorating over time. Gelatin is commonly used as a stabilizer in various food products, such as desserts, gummy candies, and marshmallows, as it helps give them a gel-like texture and consistency.

Potatoes are classified as semi-perishable because they have a longer shelf life compared to perishable items but still have a limited lifespan. While they can be stored for several weeks or even months under the right conditions, they will eventually spoil and become inedible. This makes them different from non-perishable items, such as canned goods, which can last for years without spoiling. Therefore, the correct category for potatoes is semi-perishable.

Garlic falls under the category of semi-perishable. This is because garlic has a relatively long shelf life compared to other perishable items, but it can still spoil or deteriorate over time if not stored properly. Garlic can last for several weeks to a few months when stored in a cool and dry place, making it semi-perishable.

Salt falls under the category of P (Preservative) because it is commonly used as a preservative to prevent the growth of bacteria and other microorganisms in food. It helps to extend the shelf life of various food products by inhibiting the growth of spoilage-causing organisms.

Atsuete belongs to the category of coloring (C) because it is commonly used as a natural food dye to give a vibrant red or orange color to various dishes. It is derived from the seeds of the achiote tree and is often used in traditional cuisines for its coloring properties.

Sugar falls under the category of flavoring (F) as it is commonly used to enhance the taste of various food and beverage products. It adds sweetness and helps to improve the overall flavor profile of the product.

Citric acid falls under the category of A (Antioxidant).

Beans are classified as non-perishable because they have a long shelf life and can be stored for extended periods without spoiling. They do not require refrigeration or special storage conditions to maintain their quality. This makes them suitable for long-term storage and transportation, making them a non-perishable food item.

The correct answer is microbial, macrobial, chemical, and physical. These four factors are known to affect food spoilage. Microbial factors refer to the growth of microorganisms such as bacteria, yeast, and mold that can cause food to spoil. Macrobial factors include pests and insects that can contaminate and spoil food. Chemical factors involve the reactions and interactions of different substances in food that can lead to spoilage. Physical factors include temperature, humidity, and packaging, which can impact the shelf life of food. Synthetic factors are not mentioned in the question and therefore not included in the answer.

Food preservation refers to the process of extending the shelf life of food. This can be achieved through various methods such as canning, freezing, drying, or adding preservatives. These techniques help to slow down the growth of bacteria, yeast, and molds, which are responsible for food spoilage. By preserving food, it can be stored for longer periods without compromising its quality, taste, or nutritional value. This is crucial in preventing food waste and ensuring a stable food supply.

Hydro generated Veggie Oil falls under the category of stabilizers (S). Stabilizers are substances that help maintain the consistency, texture, and quality of a product. In the case of Hydro generated Veggie Oil, stabilizers are likely added to prevent separation and maintain a uniform and stable product.

Bacteriostatic and bactericidal are both general methods of food preservation. Bacteriostatic refers to substances that inhibit the growth of bacteria, while bactericidal refers to substances that kill bacteria. These methods are commonly used in food preservation to prevent the growth of harmful bacteria and extend the shelf life of food products. Bacteriology is the study of bacteria, and biotechnology refers to the use of biological systems and organisms to develop or manufacture products.

Autolysis refers to the natural breakdown of cells and tissues by their own enzymes, leading to the decomposition of food. This process occurs in all food as a result of enzymatic activity, which occurs after the death of an organism or the harvesting of plant material. During autolysis, the enzymes released from the cells break down the proteins, fats, and carbohydrates present in the food, resulting in the release of nutrients and the formation of byproducts. Autolysis is an essential step in the natural decay and decomposition of organic matter.