social science.docx

***[LAST MINUTE LEARNERS ASSOCIATION\@Team SNR AABAN ]*** [ ] ***[FOOD COMMODITIES ]*** **[Food processing and preservation methods and technologies]** ***[ANSWER ALL THE FOLLOWING QUESTIONS ]*** 1. The major advantage of food processing is that  a. it makes it more edible, palatable, and sa...

***[LAST MINUTE LEARNERS ASSOCIATION\@Team SNR AABAN ]*** [ ] ***[FOOD COMMODITIES ]*** **[Food processing and preservation methods and technologies]** ***[ANSWER ALL THE FOLLOWING QUESTIONS ]*** 1. The major advantage of food processing is that  a. it makes it more edible, palatable, and safe to consume and increases the shelf life after harvesting. b. it increases the shelf life after harvesting. c. it makes it more edible, palatable, and safe to consume 2. The common food spoilage bacteria are a. Lactococcus , yeasts, , and molds b. Lactobacillus, yeasts, , and mold c. Lactobacillus , , Saccharomcoccus 3. Pickling can be divided into how many categories a. 3 b. 4 c. 2 d. 5 4. Fermentation, physical and chemical pickling are the types of pickling. a. True b. False c. Both d. None 5. In......pickling the food is preserved in edible liquids that kill the microorganism and bacteria. a. Physical b. Fermentation c. Chemical d. Mechanical 6. In fermentation pickling...... a. the bacteria in the liquid produces agents acting as preservatives. b. the fungi in the liquid produces agents acting as preservatives. c. the yeast in the liquid produces agents acting as preservatives. d. the bacteria in the liquid produces enzymes acting as preservatives. 7. The pickling method changes the food's flavor, texture and taste a. False b. True c. None d. Both 8. During pickling, organic acids such as lactic acid and acetic acid are produced, which act as preservative agents. a. True b. False c. Only lactic acid d. Both 9. In addition to acids, brine is also used for food preservation. a. True b. False c. Both d. Only acid 10. Both the acids and brine result in inhibiting the bacteria from growing. a. True b. False c. Only acids d. Only brine 11. The oldest technology used for food preservation is a. Boiling b. Fermentation c. Drying d. Salting 12. The modern method of food preservation are a. Canning and pickling b. Freezing and Flying c. Refrigeration and sugaring d. Vacuum packing boiling 13. Lyophilization is also known as a. Drying b. Freeze drying c. Vacuum packing d. Refrigeration 14. In this process, the foods are exposed to very high pressure to the tune of high pressure, such as 70,000 lb. per square inch. a. Bio preservation b. Chemical preservation c. Pascalization d. Hurdle technology   15. In this process, the food surface is exposed to a flame of ionized gas molecules, such as nitrogen or helium to kill the microbes on the food's surface. a. Modified atmosphere b. Irradiation c. Nonthermal plasma d. Hurdle technology 16. In this process, the oxygen is reduced, and carbon dioxide is increased in the storage environment. e. a\. Modified atmosphere f. Irradiation g. Nonthermal plasma h. Hurdle technology a. True b. False c. Stability only d. Quality only ***[SECTION B ( food processing and preservation methods and technology) \@team \#SNR AABAN\#]*** 1\. Identify and describe three methods of food processing and preservation 2.Identify four appropriate method(s) for processing and preserving different food commodities 3\. Differentiate between traditional and modern methods of food processing an preservation 4\. Identify three enzymes associated with food spoilage  5\. Identify any three appropriate and environmental friendly food packaging films/materials  6\. Outline five benefits of food processing and preservation ***[.......,....SNR AABAN.......]*** [ ] ***Objective answers*** 1. A 2. B 3. C 4. B 5. C 6. A 7. B 8. A 9. A 10. A 11. C 12. C 13. B 14. C 15. C 16. A 17. A 'GOOD LUCK...... \#SNR AABAN\#