
Ag. 8 Food Science
Authored by Hannah Horak
Specialty
8th - 9th Grade
Used 4+ times

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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
food preservation method in which substances that prevent microorganisms are added to food to prevent soilage - this is common with meats
canning
curing
irradiation
freezing
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A contaminant that causes sickness
Pathogen
recipe
saute
Disease
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
a method of food preservation in which food is placed in a container and heated at a high temperature under pressure to kill all microorganisms
freezing
pickling
canning
fermentation
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
heat the oven to the temperature recommended in the recipe prior to cooking in it
preheat
boil
pickling
simmer
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
heat a liquid until bubbles steadily form, rise, and break on the surface
stir
boil
beat
simmer
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When food and the food container are both steralized
aseptic packaging
pickling
contamination
food preservation
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The addition of something unwholesome or undesirable
contamination
sterilization
food preservation
pasteurization
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