Food Packaging and labeling, Pastry and Cake Making

What is the function of Food Packaging/

• To protect and promote the food

• To make opening the food product hard

• To have excess material to throw in the rubbish bin

• to make the food product more exciting

Process of preservation of milk

• Fermentation

• Pasteurisation

• Salting

• Dehydration

Which of the following is needed for pickling?

• Brine

• Water

• Stove

• Heat

Name two (2) types of information found on packaging.

• Nutritional Information and Color chart

• Telephone number of manufacturer

• Name and Ingredient List

Why is the ingredient list important on packaging?

• So it will help people that have allergies make better decisions about buying.

• It will help develop an opinion on where it was made.

• So you can decide if it has excess ingredients in it or not.

• It will help you decide whether it is worth the money or not.

Boiling a liquid and then quickly cooling it down is a popular preservation method. It is called

• Canning

• Pickling

• Pasteurization

• Freezing

What are the main ingredients in pastry making?

• Fat, flour and liquid

• Flour, eggs and baking powder

• Lard, milk, flour

• Butter, flour, sugar

Which ingredient provides structural strength in baked goods?

• Flour

• Egg

• Sugar

• Wheat flour

Which of the following is considered as an acceptable rule for Pastry making?

• Pastry must not be kneaded

• All ingredients and equipment must be cool as possible

• All of the above

• Pastry must be baked in a hot oven

The process of partially baking a pastry dough before filling it is known as

(a)