2 Kenji TLE Food Preservation Part 2
Quiz by Deniega, Megumi Kaye D.
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- Q1
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It is the process of using salt, acid, sugar, and nitrites or nitrates which make it similar to pickling but the difference is it is used for MEAT and FISH
curing
freezing
smoking
sealing
cellaring
30s - Q8
It is the method of CHILLING FOODS to at least 0o F to slow the oxidation process and inhibit the growth of microorganisms that cause spoilage.
smoking
sealing
cellaring
freezing
curing
30s - Q9
It is a process of PACKING FOOD wherein AIR IS KEPT OUT.
sealing
curing
cellaring
freezing
smoking
30s - Q10
It is a complementary process to curing that improves flavor and appearance, and can act as a drying agent.
smoking
freezing
cellaring
sealing
curing
30s - Q11
It is a method of storing foods in an environment wherein the temperature, humidity, and light are controlled.
freezing
cellaring
smoking
sealing
curing
30s - Q12
It is the method of CHILLING FOODS to at least 0o F to slow the oxidation process and inhibit the growth of microorganisms that cause spoilage.
Users enter free textType an Answer30s - Q13
It is the process of using salt, acid, sugar, and nitrites or nitrates which make it similar to pickling but the difference is it is used for MEAT and FISH
Users enter free textType an Answer30s - Q14
It is a complementary process to curing that improves flavor and appearance, and can act as a drying agent.
Users enter free textType an Answer30s - Q15
It is a process of PACKING FOOD wherein AIR IS KEPT OUT.
Users enter free textType an Answer30s