Food preservation

1. What do you call the prevention of food spoilage caused by growth of microorganisms in food?

• Food Presentation

• Food Planning

• Food Preservation

• Food Preparation

2. What do you call the process of preserving food by soaking the raw ingredient in salt and water solution?

• natural drying

• artificial drying

• dry salting

• brine salting

3. It is a food preservation technique wherein the food is placed under very low temperature.

• drying

• salting

• freezing

• none of these

4. Which of the following is a benefit of food preservation?

• It extends the shelf life of food.

• It can be a source of income.

• It keeps the nutrients and texture of food.

• All of the above.

5. What is the difference between dry salting and brine salting?

• Dry salting is soaking the raw ingredient in salt solution while

  brine salting is rubbing the salt directly in the food.

• Dry salting is rubbing the salt directly in the food while brine salting is soaking the raw ingredient in salt solution.

• Dry salting is for dry products while brine salting is for wet products.

• Dry salting is for wet products while brine salting is for dry

  products.