CHAPTER 5

What is food spoilage?

• A change in a food's smell

• A change in a food's normal state

• A change in a food's color

• A change in a food's texture

What is the main reason for food spoilage?

• Temperature and light

• Air and oxygen

• Moisture and microbial growth

• Light and temperature

What is the purpose of food preservation?

• To increase foodborne illnesses

• To accelerate food spoilage

• To prevent oxidation of fats

• To promote bacterial growth

Which method can be used to prevent the growth of microorganisms in food?

• Drying

• Low temperature

• High temperature

• Irradiation

What is the common cause of meat spoilage?

• Infection and decomposition by bacteria and fungi

• High moisture content

• Improper handling during processing

• Excessive exposure to light

What is the effect of spoilage on fruits and vegetables?

• Increases their shelf life

• Enhances their flavor

• Makes them more nutritious

• Makes them inedible for humans

What are the basic objectives for the preservation of foods?

• Accelerate microbial growth

• Increase food waste

• Prevent contamination of food

• Promote enzyme spoilage

Which preservation method is best for 'sambal'?

• Drying

• High temperature

• Low temperature

• Irradiation

What is the main reason for spoilage in milk?

• Excessive exposure to light

• Infection by bacteria and fungi

• High moisture content

• Improper handling during processing

How can spoilage be detected in food?

• Sound and touch

• Sight and smell

• Smell, taste, touch, or sight

• Taste and sound