Exploring Salts in Food Science

Which of the following is considered a type of salt commonly used in food preparation?

• Sucrose

• Sodium chloride

• Citric acid

• Glucose

What is the primary role of salt in enhancing the flavor of food?

• It adds sweetness

• It suppresses bitterness and enhances other flavors

• It increases sourness

• It neutralizes acidity

Which type of salt is most commonly used for preserving foods such as meats and fish?

• Table salt

• Kosher salt

• Sea salt

• Pickling salt

Which of the following health effects is most closely associated with excessive salt intake?

• Improved digestion

• High blood pressure

• Increased bone density

• Enhanced metabolism

In food processing, why is salt often added to dough in bread making?

• To increase sweetness

• To control yeast fermentation and strengthen gluten

• To add color

• To reduce moisture

Which of the following is a commonly used salt substitute in cooking for individuals on a low-sodium diet?

• Potassium chloride

• Calcium carbonate

• Magnesium sulfate

• Sodium bicarbonate

Compare the effectiveness of sea salt and table salt in food preservation. What factors should be considered when choosing between them?

• Sea salt is always more effective due to its mineral content

• Table salt is more effective because it is pure sodium chloride and often contains anti-caking agents; mineral content and purity affect preservation

• Both are equally effective regardless of composition

• Neither is suitable for preservation

A food scientist wants to reduce sodium in processed foods without compromising taste. What strategic approach could they use?

• Replace all salt with sugar

• Use salt substitutes like potassium chloride and enhance flavor with herbs and spices

• Eliminate all seasonings

• Increase fat content

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Evaluate the impact of salt on microbial growth in preserved foods. Why does salt inhibit spoilage?

• Salt provides nutrients for microbes

• Salt lowers water activity, making it difficult for microbes to survive and reproduce

• Salt increases moisture, promoting microbial growth

• Salt neutralizes acids produced by microbes

A chef is preparing a dish for a customer with hypertension. Which reasoning best supports the use of a salt substitute, and what should be considered?

• Salt substitutes taste identical to regular salt and have no health risks

• Salt substitutes like potassium chloride can reduce sodium intake, but their taste and potential health effects (e.g., for kidney patients) must be considered

• Salt substitutes are always healthier for everyone

• Salt substitutes are not allowed in cooking