Q2 M4 - FOOD PRESENTATION & FOOD PROCESSING

Freezing temperature _____.

• destroys enzyme
• retards the action of bacteria
• destroys microorganisms
• prevents microorganisms from growing

This must be removed to stop spoiling action of microorganisms.

• Food
• Moisture
• Favorable temperature
• All of those mentioned

A type of commercial food preservation which exposes food to low-level doses of gamma rays, electron beams, or x-rays with is _____.

• aseptic packaging
• freeze-drying
• retort packaging
• irradiation

Spreading pathogens from one surface to another is _____.

• autoclaving
• cross - contamination
• food preservation
• sulfuring

Anti- darkening treatment used in some fruits before drying is _____.

• autoclaving
• blanching
• salting
• sulfuring

It means subject to spoilage.

• FAT TOM
• fermentation
• perishable
• radura

Grow on damp or decaying matter

• enzymes
• fungus
• mold
• yeast

Anything that causes disease is _____.

• bacteria
• microorganism
• mold
• pathogens

Identify which are considered chemical senses. 1-scent 2- sight 3 - taste 4. Touch

• 1 & 2
• 2 & 3
• 3 & 4
• 1 & 3

Prevention method which would probably be helpful for a physical contaminant is _____.

• sanitization
• metal detector
• mesh detector
• employee dress code