English for Food Technology Quiz

<p>Herbs (A)</p> Signup and view all the answers

<p>Stabilizers (B)</p> Signup and view all the answers

<p>Antioxidant in traditional medicine (C)</p> Signup and view all the answers

<p>Food additives (D)</p> Signup and view all the answers

<p>Lemon (A)</p> Signup and view all the answers

<p>Rotten (B)</p> Signup and view all the answers

<p>Chickpeas (A)</p> Signup and view all the answers

<p>Flour; Sugar; Oil; Eggs (A)</p> Signup and view all the answers

<p>Tender (B)</p> Signup and view all the answers

<p>Turmeric (B)</p> Signup and view all the answers

<p>Meat balls (D)</p> Signup and view all the answers

<p>Spicy (D)</p> Signup and view all the answers

<p>Lamb ribs (B)</p> Signup and view all the answers

<p>Microorganisms are responsible for spoiled food. (C)</p> Signup and view all the answers

<p>Only harmful bacteria and pathogens. (A)</p> Signup and view all the answers

<p>Higher acidity requires lower temperatures for pasteurization. (D)</p> Signup and view all the answers

<p>72°C for 15 seconds. (C)</p> Signup and view all the answers

<p>It undergoes a higher temperature treatment. (D)</p> Signup and view all the answers

<p>It has no significant effect on texture. (C)</p> Signup and view all the answers

<p>They may contain harmful bacteria like Salmonella. (C)</p> Signup and view all the answers

<p>Cooling, fermentation, and inoculation. (B)</p> Signup and view all the answers

<p>To stop the fermentation process (B)</p> Signup and view all the answers

<p>Bacteria and viruses (A)</p> Signup and view all the answers

<p>Gelatin (A)</p> Signup and view all the answers

<p>Touching food directly with hands (C)</p> Signup and view all the answers

<p>To provide additional health benefits (A)</p> Signup and view all the answers

<p>Use microbiologically safe fertilizers (B)</p> Signup and view all the answers

<p>Keeping cuts and wounds covered with waterproof bandages (B)</p> Signup and view all the answers

<p>Controlling food safety hazards (B)</p> Signup and view all the answers

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The process of heating food to a specific temperature for a specific time to kill harmful bacteria and microorganisms, extending its shelf life.

A food processing method involving the removal of moisture, often by heat, to preserve it for a longer period.

A food processing technique that involves sealing food in airtight containers and heating them under pressure to kill harmful microorganisms, preserving the food for a long time.

A process that utilizes microorganisms to convert ingredients into a different product, often changing the taste and texture.

The process of lowering the temperature of food to below freezing point, slowing down microbial activity and preventing spoilage.

A method of food processing that aims to eliminate all microorganisms, including spores, by exposing the food to high temperatures under pressure.

The process of lowering the temperature of fermented milk to 4°C to stop the fermentation process.

The packaging of yogurt into containers like cups or bottles.

Keeping yogurt in refrigerated conditions to preserve freshness.

Adding fruits, sweeteners, or other flavors to yogurt before packaging.

Adding thickening agents like gelatin or starch to increase the viscosity (thickness) of yogurt.

Adding specific strains of bacteria to yogurt to provide additional health benefits.

A system to identify and control potential food safety hazards during production.

A systematic approach for designing and organizing food processing facilities to minimize contamination.

Ingredients used to stabilize the physical properties of food (e.g., texture, appearance). These ingredients help prevent separation or changes in the product.

Substances that add or enhance the flavor of a food. They can be natural or artificial.

Substances that help combine two or more ingredients that normally don't mix well (e.g., oil and water).

Substances that provide colour to food. They can be natural (e.g., turmeric, paprika) or artificial.

A common type of animal fat, often used for cooking or making certain products like soap.

A type of meat cut that includes the bones, usually cooked for long periods to achieve tender meat.

A complete meat product, like a cut of ham. It is often cured and smoked.

Meat that has been ground or minced into small pieces. Used for various dishes like burgers, sauces, and meatballs.

It kills harmful bacteria that can cause foodborne illnesses.

Pasteurization does not significantly change the chemical composition or nutritional value of food.

Acidity plays a role in determining the appropriate pasteurization time and temperature. More acidic foods require less heat and time for pasteurization.

Milk is typically pasteurized at 72°C for 15-20 seconds.

Heating milk to higher temperatures (UHT) allows it to last longer, but it might slightly alter the taste.

Foods like honey are naturally acidic and contain enzymes that inhibit bacterial growth, making pasteurization unnecessary.

Raw eggs contain bacteria like Salmonella that can cause food poisoning.