2ND MONTHLY LEARNING ASSESSMENT IN TLE 8

It is the removal of moisture from food to inhibit microbial growth and spoilage.

• Fermentation

• Dehydration

• Preservation

• Sanitation

Which of the following is an example of red meat?

• Chicken

• Turkey

• Pork

• Goose

These are used to enhance flavor and appearance.

• Preservatives

• Condiments

• Additives

• Herbs and Spices

This is the length of time food remains safe to eat and retains its disired sensory, chemical, and physical characteristics.

• Packaging

• Shelf Life

• Good Manufacturing Practices (GMP)

• Hazard Analysis and Critical Control Points (HACCP)

Bacon, canned meats, salami, and sausages are examples of this classification of meat.

• Seafood

• Red Meat

• White Meat

• Processed Meat

One of the method of food processing which is sealing food in an airtight containers and heating to destroy microbes.

• Drying

• Fermentation

• Pickling

• Canning

Which of the following is not included in types of preservatives?

• Artificial Sweeteners

• Antimicrobial

• Antioxidants

• Enzymes

It is a process of heating food especially liquids to kill harmful microorganisms without affecting tastes or quality.

• Preservation

• Pasteurization

• Dehydration

• Emulsification

Which of the following is not an example of white meat.

• Goat

• Chicken

• Duck

• Turkey

Cinnamon, Cloves, Basil, and Thyme are examples of ________________.

• Preservatives

• Additives

• Herbs and Spices

• Condiments