Food Storage and Preservation
Home Economics · 50 practice questions
Meaning and purpose of preservation; causes of food spoilage; principles and methods of food preservation; convenience foods (definition, types, guidelines for selection and use); food additives (types and uses); rechauffe dishes (meaning, rules, types, advantages and disadvantages).
- Identify agents of food spoilage.
- Describe the principles involved in the preservation and storage of foods.
- Compare the advantages and disadvantages of food preservation methods.
- Identify convenience foods and compare their advantages and disadvantages.
- Identify guidelines for selecting convenience foods.
- Identify additives used in foods.
- Compare the advantages and disadvantages of rechauffe dishes.
Try a few questions
- Practice question 1
Refrigeration preserves food mainly by
- A.slowing down the growth of micro-organisms through low temperature
- B.completely destroying all micro-organisms instantly
- C.increasing the moisture content of food
- D.raising the temperature of stored food
Show the answer
A. slowing down the growth of micro-organisms through low temperature
Cold temperatures slow, but do not eliminate, microbial growth.
- Practice question 2
Vacuum packing preserves food mainly by
- A.adding more air to the packaging
- B.removing air to slow the growth of aerobic micro-organisms
- C.increasing moisture content significantly
- D.exposing food to more oxygen
Show the answer
B. removing air to slow the growth of aerobic micro-organisms
Removing air limits the growth of organisms that need oxygen.
- Practice question 3
Dehydrated foods mainly have an extended shelf life because
- A.their high moisture content prevents spoilage
- B.they contain no nutrients for microbes to use
- C.their low moisture content limits microbial growth
- D.they are always stored at freezing temperatures
Show the answer
C. their low moisture content limits microbial growth
Removing moisture starves the micro-organisms that cause spoilage.
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