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3 Kenji TLE Food Preservation Part 1 and 2

Quiz by Deniega, Megumi Kaye D.

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10 questions
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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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    30s
  • Q2

    ​It is a subcategory of the drying technique, where SALT IS ADDED to the product or food.

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  • Q3

    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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    30s
  • Q4

    ​It is the method of SOAKING FOOD in liquid solution containing salt, acid, or alcohol.

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  • Q5

    ​It is a method of encouraging the GROWTH OF GOOD MICROORGANISMS that convert carbohydrates or sugar into acid.

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  • Q6

    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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  • Q7

    ​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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  • Q8

    It is a complementary process to curing that improves flavor and appearance, and can act as a drying agent.

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  • Q9

    ​It is a process of PACKING FOOD wherein AIR IS KEPT OUT.

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  • Q10

    ​It is a method of storing foods in an environment wherein the temperature, humidity, and light are controlled.

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