Food Preservation Principles - MCQs

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Questions and Answers

What is the primary reason for dusting disc-shaped dough with rice flour?

  • To increase the dough's flavor
  • To reduce stickiness and prevent dough pieces from adhering (correct)
  • To ensure the dough has enough flour content
  • Rice flour is a necessary ingredient for dough

When refrigerated dough is stored, what is the main purpose of packing it in a dough-tight container rather than an airtight container?

  • To allow carbon dioxide to escape as it forms (correct)
  • To minimize evaporation of moisture from the dough
  • To preserve the dough's shape and prevent deformation
  • To maintain the original temperature of the dough

What happens to phosphate-based leavening agents in dough?

  • They solidify and crystallize, leading to a change in dough texture (correct)
  • They contribute to the dough's flavor and aroma
  • They dissolve in the dough and increase its acidity
  • They react with water and release carbon dioxide, causing expansion

Why is the holding time for cooling dough increased with an increase in temperature?

<p>Higher temperatures speed up fermentation, requiring more cooling time (B)</p> Signup and view all the answers

What is the primary reason for modifying carbon dioxide and oxygen levels during fruit and vegetable storage?

<p>To slow down the ripening process and extend shelf life (C)</p> Signup and view all the answers

What are the key factors to consider when deciding whether to modify the atmosphere during fruit and vegetable storage?

<p>The type of fruit or vegetable being stored and its susceptibility to spoilage (B)</p> Signup and view all the answers

What is the main role of proofing in dough making?

<p>To allow sufficient carbon dioxide to be released, expanding the dough and closing gas vents (A)</p> Signup and view all the answers

What is the primary effect of mis-description in baked goods?

<p>It can lead to inconsistent texture and appearance in the final product (A)</p> Signup and view all the answers

Which of the following factors helps enhance storage of produce?

<p>Reducing the respiration rate of the produce. (A)</p> Signup and view all the answers

Which of the following statements regarding food packaging films is NOT true?

<p>Polyvinylidene chloride films are highly permeable to gases and water vapor. (B)</p> Signup and view all the answers

What is the primary difference between Modified Atmosphere Packaging (MAP) and Controlled Atmosphere Packaging (CAP)?

<p>MAP relies on the natural respiration of the product to modify the atmosphere, while CAP uses external controls. (C)</p> Signup and view all the answers

What is the significance of water binding agents in the processing of luncheon meat?

<p>They help prevent the meat from drying out during storage and re-heating. (A)</p> Signup and view all the answers

Identify the primary method used to enhance storage life of fruit and vegetables.

<p>Controlling the temperature and humidity to minimize water loss and spoilage. (B)</p> Signup and view all the answers

Which of these is NOT a typical technique used for the processing of fresh meat?

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

Besides breading, what other techniques are used to coat meat products?

<p>Pre-dusting and Battering (C)</p> Signup and view all the answers

Which of the following processes is NOT involved in the production of luncheon meat?

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

Which of the following substances is considered an adulterant in food?

<p>All of the mentioned (B)</p> Signup and view all the answers

What methods are applicable for detecting common food adulterants?

<p>All of the mentioned (B)</p> Signup and view all the answers

Which of the following materials has never been used for food packaging?

<p>None of the mentioned (A)</p> Signup and view all the answers

Which reason is NOT valid for food packaging?

<p>None of the mentioned (D)</p> Signup and view all the answers

Which statement about packaging is incorrect?

<p>None of the mentioned (A)</p> Signup and view all the answers

What is a mandatory requirement in food labeling?

<p>All of the mentioned (A)</p> Signup and view all the answers

Can a label legally claim that a product cures a specific disease?

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

What does food authenticity signify?

<p>The food should match the description (A)</p> Signup and view all the answers

Flashcards

Modified Atmosphere (MA)

A storage method with more oxygen than carbon dioxide.

Controlled Atmosphere (CA)

Storage method with regulated oxygen and carbon dioxide levels.

Ethylene in Storage

A gas released by produce, should be reduced for better storage life.

Polyethylene Films

Films known for good heat-sealability in packaging.

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Nylon Films

Films characterized by high physical strength used in packaging.

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Meat Processing Techniques

Chopping and protein extraction are methods to process fresh meat.

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Fermentation in Meat

Technique where bacteria are added to minced meat followed by dehydration.

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Luncheon Meat

A ready-to-eat meat product often pasteurized and refrigerated.

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Adulterants

Substances that lower the quality of food products.

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Detection Methods

Ways to identify adulterants in food, including visual, chemical, and physical tests.

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Food Packaging Materials

All items historically used for packaging food, such as bakelite, pottery, and tin steel.

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Valid Reasons for Packaging

Reasons like security, portion control, marketing, convenience, and protection for packaging food items.

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Food Label Requirements

Essential elements on a food label including name, specifications, and origin.

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False Claims on Labels

It's illegal for food labels to claim they cure specific diseases.

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Food Authenticity

The requirement for food to match its description on labels.

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Mis-description in Food

Incorrect labeling of food, such as wrong origin information.

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Incorrect Mis-description

Forms of mis-description include incorrect origin, quantitative description, and food extending.

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Dough Tight Container

Dough in refrigerated making is packed in dough tight containers, not air-tight, to allow CO2 escape.

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Rice Flour Dusted Dough

Disc shaped dough is dusted with rice flour to reduce stickiness and prevent sticking together.

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Phosphate Based Leavening

Phosphate based leavening agents in dough crystallize, leading to consumer rejection.

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Proofing Process

Proofing allows required chemical reactions for CO2 to fill the dough and close gas vents.

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Dough Cooling Time

As temperature rises, the holding time for cooling dough needs to be increased.

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Modification of CO2 and O2

Modifying carbon dioxide and oxygen levels is worth it only if the fruit/vegetable is more commercial than air storage.

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Controlled Atmosphere (CA) Storage

Controlled atmosphere has more oxygen than carbon dioxide.

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Study Notes

Food Preservation Principles - MCQs

  • Adulterants: Urea, pesticides, and iron filings in tea are all examples of adulterants.

  • Adulterant Detection Methods: Visual, chemical, and physical tests are used to detect common adulterants.

  • Packaging Materials: Bakelite, pottery, vases, iron and tin plated steel have all been used in food packaging in the past, but none of these are excluded

  • Valid Packaging Reasons: Security, portion control, marketing, and convenience are valid reasons for packaging food items.

  • Invalid Packaging Reason: Marketing and convenience are not not valid reason for food packaging.

  • Food Packaging Incorrect Statement: All statements for incorrect packaging statements are false, the statements are all correct.

  • Food Labeling Requirements: A food label must include the name, standard specifications, and place of origin of the food.

  • Illegal Label Claims: It is not legal for a label to state that a product cures a disease.

  • Food Authenticity Definition: Food authenticity means the food's description matches the labels.

  • Mis-description Types: Incorrect origin, incorrect quantitative description, and extending the food are forms of mis-description.

  • Refrigerated Dough Making: Dough in refrigerated dough making is stacked and packed in dough-tight containers.

  • Dough Dusting: Disc-shaped dough is dusted with rice flour to reduce stickiness and prevent sticking.

  • Leavening Agents: Phosphate-based leavening agents in dough crystallize, leading to consumer rejection.

  • Proofing: Proofing allows sufficient CO2 release for dough to fill containers.

  • Controlled Atmosphere Storage: Controlled atmosphere storage has more oxygen than carbon dioxide.

  • Increasing Temperature Effect on Cooling Time: As the temperature increases, the holding time for cooling dough also increases.

  • Carbon Dioxide and Oxygen for Storage: Modifying carbon dioxide and oxygen levels for storage is useful only if the storage time is commercially valuable.

  • Methods to Enhance Product Storage: Decreasing respiration to reduce ethylene levels will enhance storage life.

  • Polyethylene Film Properties: Polyethylene films have good heat-sealability.

  • Polyvinylidene Chloride Properties: Polyvinylidene chloride films are impermeable to gases and water vapor.

  • Nylon Film Properties: Nylon films have high physical strength.

  • Meat Processing Techniques: Chopping and protein extraction are techniques used for processing fresh meat.

  • Coated Meat Product Methods: Coating, pre-dusting, and breading are methods to coat meat products.

  • Minced Meat Treatment: Certain bacteria are added to minced meat products, followed by dehydration (curing).

  • Lunchmeat Description: Lunchmeat is pasteurized and is kept in refrigerators.

  • Marinades: Oil/lemon/vinegar plus spices are used for marinades.

  • Meat Bioactive Peptides: Meat-based bioactive peptides have various nutraceutical effects.

  • Soy as Meat Analogue: Soy is a meat analogue and can be used in meat products to increase the bulk. It must be labeled properly.

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