TLE 8(Food Preservation)- QUIZ

Which among the following is a very fine cut where the thickness of each slice is between 1-2mm?

 

• Julienne Cut

• Brunoise Cut

• Chop

• Mins

Which among the following best describes cube cut?

• These are cut to a uniform size

• These are cut to a different size

• The food must first be julienned then turned a quarter and diced again to create approximately 1/8-inch cubes

• These are smaller than a standard cube

Which of the following is true?

• Brunoise cut  is often used to make a classic salsa or mirepoix (a mix of carrots, onions, and celery

• Cube cut   is often used to make a classic salsa or mirepoix (a mix of carrots, onions, and celery

• Dice cut  is often used to make a classic salsa or mirepoix (a mix of carrots, onions, and celery

• Julienne cut  is often used to make a classic salsa or mirepoix (a mix of carrots, onions, and celery

It refers to selecting fruits and vegetables that are fresh and have good quality is the first thing to do in fruit preservation. It should not be overripe, soft, bruised, or under ripe.

• Washing

• Sorting and grading

• Peeling

• Cutting

Which of the following is the process refers to treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food storage?

• Food Preservation                 

• Food Poisoning              

• Food Detoriation

• Food Spoilage

Which of the following refers to the demand  for nutritive value in fruits is attained when  there is an abundance of fruits in season?

• Stage of maturity

• Kind

• Season

• Variety

Which of the following statement about food spoilage is true?

• It is the process in which food deteriorates to the point that it is not edible to humans or its quality of edibility becomes reduced

• It is the process refers to treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food storage

• It is used in removing the canning lids from hot water and putting the lids into filled jars

       

• It is a process of transformation of agricultural products into food, or of one form of food into other forms.

You were instructed by your teacher to sanitize the tools and equipment in food preservation. Which of these will you apply first?

                                   

• Mix and dip theequipment/instrumentss in the mixture.    

• Prepare all the materials needed.

• Remove from the sanitizing solution.

• Measure a certain amount of chlorine and water.

Which of the following best describes color calibration?

 

• It is prepared by concentrating the fruits with syrup by repeated boiling until the fruits are heavily impregnated with syrup.

• It  is colorimeters and spectrophotometers take the guesswork out of ensuring color standardization of food products

• Calibration is the process of comparing measurements taken by a test instrument against those taken by a standard device (with known accuracy).

• It is called as sanitary sensors and probes help ensure that these devices display accurate results at every

It refers to fruits with firmer skins like apples, lemons, and pears, as well as root vegetables like potatoes, carrots, and turnips, can benefit from being brushed with a clean, soft bristle to better remove residues from their pores.

• Delicate Produce

• Firm Produce

• Carrots

• Tubers