9 Questions
Which of the following factors does NOT influence the blanching time?
Cooking time
What is the main purpose of blanching?
To improve the quality and shelf life of fruits, vegetables, and other food items
What is the main advantage of using steam blanchers over hot-water blanchers?
Steam blanchers provide more precise temperature control
Which of the following is a disadvantage of hot-water blanchers compared to steam blanchers?
Hot-water blanchers have a slower heating rate
How does blanching affect the nutritional qualities of food?
Blanching inevitably causes some changes to the nutritional qualities of food
Which of the following is NOT a factor that can cause vitamin loss during blanching?
Moisture content of the food
How does blanching affect the color and flavor of food?
Blanching can cause changes to the color and flavor of food
What is the main purpose of the pasteurization process?
To kill harmful microorganisms in food
How does blanching affect the texture of food?
Blanching preserves the texture of food better than other cooking methods
Test your knowledge on the pasteurization process used to extend the shelf life of acidic foods by destroying micro-organisms and inactivating enzymes. Learn about the sensible heat required for pasteurization using the formula Q= mc (θA-θB).
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
