Week 3: Preservation, Fermentation & Shelf Life

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Essentials of food preservation.

Créé par

clare.fitzpatrick@education.vic.gov.au

Australia

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Week 3: Preservation, Fermentation & Shelf Life


Week 3: Preservation, Fermentation & Shelf LifeVersion en ligne Essentials of food preservation. par clare.fitzpatrick@education.vic.gov.au 1 What is the main purpose of food preservation methods? a Improve flavor b Extend shelf life c Reduce weight d Increase moisture content 2 Fermentation primarily preserves food by producing which type of compounds? a Alcohol b Hydrogen peroxide c Lactic acid d Acetic acid 3 Which method is a form of active fermentation? a Lacto-fermentation b Freezing c Boiling d Drying 4 Which factor most directly affects shelf life besides preservation method? a Storage temperature b Food origin c Brand name d Color 5 What spoilage indicator often signals food is unsafe? a Bright color b Off-odors is correct c High moisture d Crunchy texture e Off-odors 6 Which practice helps maximize shelf life of perishable items? a Covering with air b Warming at room temp c Washing with hot water d Chilling or freezing 7 Which term describes reducing water activity to preserve food? a Dehydration b Fermentation c Pasteurization d Sterilization 8 Which preservation method uses salt to draw out moisture? a Fermentation b Salting c Freezing d Smoking 9 What is a common shelf-life extension in canned foods? a Sealing and heat processing b Leaving at room temp c Adding sugar d Open air storage 10 Which storage condition most impacts mold growth on bread? a Light exposure b Packaging color c Brand of bread d Moisture and temperature Feedback 1 Preservation slows spoilage, extending how long food remains safe and edible. 2 Lactic acid lowers pH and inhibits spoilage microbes in many ferments. 3 Lacto-fermentation uses lactic acid bacteria to preserve foods. 4 Lower temperatures usually slow microbial growth and extend shelf life. 5 Unpleasant smells often indicate microbial activity and spoilage. 6 Cold storage slows microbial growth and enzymatic reactions. 7 Removing water makes microbial growth harder. 8 Salt creates osmotic pressure, inhibiting microbes. 9 Proper sealing and heat kill microbes and prevent contamination. 10 Moisture plus warmth promotes mold; dry, cool storage helps prevent it.

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Week 3: Preservation, Fermentation & Shelf Life

Test

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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Week 3: Preservation, Fermentation & Shelf LifeVersion en ligne

par clare.fitzpatrick@education.vic.gov.au

What is the main purpose of food preservation methods?

Fermentation primarily preserves food by producing which type of compounds?

Which method is a form of active fermentation?

Which factor most directly affects shelf life besides preservation method?

What spoilage indicator often signals food is unsafe?

Which practice helps maximize shelf life of perishable items?

Which term describes reducing water activity to preserve food?

Which preservation method uses salt to draw out moisture?

What is a common shelf-life extension in canned foods?

Which storage condition most impacts mold growth on bread?

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