Food Preservation

Froggy Jumps

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Methods in Food Preservation

Créé par

Charline Aredidon

Philippines

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Food Preservation


Froggy Jumps Food PreservationVersion en ligne Methods in Food Preservation par Charline Aredidon 1 Which fruit classification includes apples and pears? a Drupe / Stone fruits b Pome / Hard fruits c Citrus 2 What is a key quality indicator for fresh tropical fruits like mangoes and papayas? a Good color with little to no soil fresh b Soft, bruised skin c Deeply cracked outer surface 3 Which curing ingredient is responsible for extracting moisture and preventing bacterial growth? a Sugar b Ascorbic acid c Salt 4 Which ingredient is added during curing to preserve meat color, flavor, and prevent bacterial growth/spoilage? a MSG b Nitrate / Nitrite c Texture vegetable proteins 5 What is the primary function of sugar when used as a curing ingredient? a Enhances aroma b Boosts yield c Reduces salt's harshness and prevents hardening 6 Which curing ingredient helps boost yield and retain moisture in meat products? a Phosphate b Ascorbic Acid c Spices 7 What is the main role of Ascorbic Acid in cured meats? a Retains meat color b Extracts moisture c Prevents bacterial storage 8 Which ingredient enhances taste and aroma in cured meats? a Texture vegetable proteins b MSG c Nitrate 9 What ingredient is added to cured meat to alter or supplement its structure? a Spices b Salt c Texture vegetable proteins 10 Peaches, plums, and coconuts belong to which category of fruits? a Citrus b Berry c Drupe / Stone fruits 11 Coconuts are classified as Pome / Hard fruits. a True b Maybe c False 12 Spices are added during curing to add flavor. a True b Maybe c False 13 Salt works as a preservative by increasing moisture inside bacteria. a True b Maybe c False 14 Ascorbic Acid is used to boost product yield and moisture. a True b Maybe c False 15 Quality standards for fresh citrus fruits include having no bruises and no pest damage. a True b Maybe c False 16 Apples and pears are classified as ________ fruits. a Pome / Hard b Drope /Stone c Berry 17 Nitrate and Nitrite preserve meat color, flavor, and prevent ________. a Flavor and Aroma b bacterial growth c Spices 18 In curing, ________ boosts yield and moisture retention. a Zinc b Retinol c Phosphate 19 Strawberries and raspberries belong to the ________ fruit category. a Berry b Citrus c Tropical 20 The ingredient used to retain meat color during curing is ________ acid. a Ascorbic b Vitamins c Phosphate

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Food Preservation

Froggy Jumps

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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Food PreservationVersion en ligne

par Charline Aredidon

Which fruit classification includes apples and pears?

What is a key quality indicator for fresh tropical fruits like mangoes and papayas?

Which curing ingredient is responsible for extracting moisture and preventing bacterial growth?

Which ingredient is added during curing to preserve meat color, flavor, and prevent bacterial growth/spoilage?

What is the primary function of sugar when used as a curing ingredient?

Which curing ingredient helps boost yield and retain moisture in meat products?

What is the main role of Ascorbic Acid in cured meats?

Which ingredient enhances taste and aroma in cured meats?

What ingredient is added to cured meat to alter or supplement its structure?

Peaches, plums, and coconuts belong to which category of fruits?

Coconuts are classified as Pome / Hard fruits.

Spices are added during curing to add flavor.

Salt works as a preservative by increasing moisture inside bacteria.

Ascorbic Acid is used to boost product yield and moisture.

Quality standards for fresh citrus fruits include having no bruises and no pest damage.

Apples and pears are classified as ________ fruits.

Nitrate and Nitrite preserve meat color, flavor, and prevent ________.

In curing, ________ boosts yield and moisture retention.

Strawberries and raspberries belong to the ________ fruit category.

The ingredient used to retain meat color during curing is ________ acid.