Food Preservation and Packaging Worksheet

Food preservation is primarily aimed at

• Increasing food flavor

• Preventing food spoilage and foodborne illness

• Enhancing food color

• Improving packaging methods

Why is blanching done before freezing vegetables?

• To increase vitamin content

• To destroy enzymes that cause undesirable changes during freezing

• To soften the vegetable texture

• To add preservatives

Oil-based preservation is effective because it:

• Reduces oxygen exposure

• Adds flavor

• Enhances protein content

• Adds moisture

The main objective of food packaging is:

• To increase shelf life

• To prevent contamination

• To provide convenience & information

• All of the above

Reading food labels helps consumers:

• Avoid allergens

• Monitor nutrient intake

• Compare products

• All of the above

Which of the following materials is most commonly used for vacuum packaging of meat products?

• Glass

• Paperboard

• Polyethylene

• Aluminium foil

If a consumer is on a low-sodium diet, which part of the food label should they refer to before purchasing?

• Brand name

• Ingredient list

• Nutritional facts panel

• Manufacturer’s address

HACCP in food safety stands for:

• Hazard Analysis & Critical Control Points

• Health Assurance & Consumer Protection

• Hygiene Assessment & Control Program

• High Antioxidant Content Protocol

Bovine Spongiform Encephalopathy (BSE) is caused by:

• Virus

• Prion

• Bacteria

• Fungus

Refrigeration preserves food by:

• Killing all microbes

• Slowing microbial growth and enzyme activity

• Freezing all food

• Adding flavor