Preservation

Fill in the blank: Chapter 19 focuses on _______ Preservation: Hot and Cold Processing.

• A) Thermal

• B) Chemical

• C) Biological

• D) Mechanical

Fill in the blank: Thermal Preservation includes Hot and _______ Processing.

• Cold

• Chemical

• Biological

• Mechanical

What is NOT a part of Thermal Preservation as per Chapter 19?

• Hot Processing

• Cold Processing

• Chemical Processing

• Thermal Processing

What is the purpose of blanching in food preservation?

• To add flavor

• To denature enzymes

• To increase shelf life

• To add color.

What is one of the effects of heat transfer by convection?

• It cools down liquids

• It sets up currents in liquids that speed the transfer of heat energy

• It solidifies liquids

• It slows down the transfer of heat energy.

Fill in the blank: Ingredients, particle size, and food density must be ______ in the heat-processing method.

• ignored

• considered

• avoided

• minimized

Which of the following ingredients can slow the conduction process?

• Sugar

• Fat

• Salt

• Water

Which of the following is a factor to consider when choosing a heat-processing method?

• Color

• Safety

• Texture

• Smell

Which factor is concerned with maintaining the highest food quality possible while destroying microorganisms?

• Safety

• Cost

• Food Quality

• Speed

In the diagram of a hydrostatic cooker and cooler, what is indicated by the red color?

• Hot water

• Cold water

• Steam

• Air