
3 Kenji TLE Food Preservation Part 1 and 2
Quiz by Deniega, Megumi Kaye D.
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- Q1
It is a process of desiccating or dehydrating foods. It removes water and moisture in foods.
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It is a subcategory of the drying technique, where SALT IS ADDED to the product or food.
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It is a process of heating food at a specified temperature for a specific length of time, and then vacuum sealing the pasteurized food in SPECIAL GLASS JARS or cans made for this purpose.
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It is the method of SOAKING FOOD in liquid solution containing salt, acid, or alcohol.
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It is a method of encouraging the GROWTH OF GOOD MICROORGANISMS that convert carbohydrates or sugar into acid.
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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.
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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
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It is a complementary process to curing that improves flavor and appearance, and can act as a drying agent.
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It is a process of PACKING FOOD wherein AIR IS KEPT OUT.
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It is a method of storing foods in an environment wherein the temperature, humidity, and light are controlled.
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