Food preservation is used to stop food spoilage.

• True

• False

Using food preservation, we can prevent foodborne illness. Although this means that the nutritional values, texture and flavour have to be reduced.

• True

• False

The shelf-life of a product is __________.

• The time it remains acceptable to eat.

• The time the food has become spoiled.

• The time the food was put in the shelf.

• The time it remains acceptable to sell.

Extending shelf-life can significantly reduce ________.

• product waste

• carbon footprint

• oil for transportation

• the price

During food spoilage, there is alterations in taste, smell, appearance or texture.

• True

• False

Which of the following is correct?

• Food products tend to lose its nutritional values when they are produced.

• Food products tend to lost its nutritional values when they are transported.

• Food products tend to lost its nutritional values when they reach consumers.

• Food products tend to lost its nutritional values when they approach expiry date.

Food preservation can help to preserve seasonal food products.

• True

• False

Tags

NGSS.MS-ESS3-4

Food preservation can help to transport food products over short distances.

• True

• False

Tags

NGSS.MS-PS3-3

How many principles of food preservation are there?

• 5

• 4

• 3

• 2

Tags

NGSS.MS-PS1-4

One of the principles of food preservation is prevention by food dialysis.

• True

• False