Food Preservation Principles - MCQs
24 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

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

    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.

    Studying That Suits You

    Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

    Quiz Team

    Related Documents

    Food Preservation MCQs PDF

    Description

    Test your knowledge on the principles of food preservation with this quiz that covers adulterants, packaging materials, labeling requirements, and more. Explore various methods for detecting adulterants and legal claims in food labeling. Perfect for students and professionals in food science.

    More Like This

    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser