
pp2 4CH
Quiz
•
Science
•
Professional Development
•
Practice Problem
•
Hard
Viviana Viscardi
FREE Resource
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9 questions
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1.
OPEN ENDED QUESTION
3 mins • 1 pt
La salagione è un metodo innovativo di conservazione
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2.
OPEN ENDED QUESTION
3 mins • 1 pt
La sterilizzazione permette di eliminare tutti i microrganismi incluse le spore
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3.
OPEN ENDED QUESTION
3 mins • 1 pt
L’ossigeno provoca l’irrancidimento dei grassi
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4.
OPEN ENDED QUESTION
3 mins • 1 pt
Durante il congelamento lento si ha la formazione di microcristalli
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5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La refrigerazione permette la conservazione di:
a q carne e pesce fresco per lungo tempo
b q prodotti scongelati per molti giorni
c q prodotti freschi di “breve consumo”
d q del latte fresco e dei suoi derivati nella stessa zona della verdura a foglie e degli ortaggi
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Il sale da cucina agisce come conservante battericida in quanto:
a q abbassa il pH dell’alimento
b q blocca i mcrorganismi per osmosi
c q impedisce all’ossigeno dell’aria di ossidare il prodotto
d q nessuna delle tre risposte precedenti è corretta
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Il trattamento UHT avviene a
a q 120°C per 10 min.
b q 140-150°C per pochi secondi
c q 75-85 °C per 30 sec.
d q 75-85 °C per pochi secondi
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