Worksheetsagri rm 321 - quiz for finals
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
A very ancient method of preservation is the process of applying dry salt on the surface of meat and rubbing it to extend the shelf life of meat.
a)
Salting
b)
Curing
c)
Drying
2.
It is applied to the meat which dissolves in the meat fluid near the surface and further withdraws fluid from the meat forming a hypertonic solution.
a)
Dry salt
b)
Sugar
c)
Vitamins
3.
It means extraction of heat from a body and thus cooling it to a temperature below the surrounding atmosphere.
a)
Refrigeration process
b)
Freezing
c)
Chilling
4.
Refrigeration above the products freezing point.
a)
Chilling
b)
Freezing
c)
Curing
5.
Refrigeration below the products freezing point.
a)
Freezing
b)
Chilling
c)
Curing
6.
The organisms that grow well at low temperature.
a)
Psychrophiles
b)
Mesophiles
c)
Autophiles
7.
The reduction of the internal temperature of meat below its freezing point.
a)
Freezing
b)
Curing
c)
Drying
8.
The addition of salt, sugar and nitrate or nitrite to the meat.
a)
Curing
b)
Drying
c)
Freezing
9.
A method of food preservation in which, carefully selected and prepared foods contained in a permanently sealed containers.
a)
Commercial Canning
b)
Freezing
c)
Curing
10.
He conceived and patented the idea of using thin cans instead of glass containers.
a)
Peter Durrand
b)
William Underwood
c)
Thomas Kensette
11.
A new method of canning which involves the use of high temperature for shorter duration.
a)
Aseptic canning
b)
Aluminium cans
c)
cans
12.
It has the advantage of lightness and freedom from sulphiding and rust, it buckles fairly easily.
a)
Aluminium cans
b)
Aseptic canning
c)
cans
13.
It is tinplated steel, coated with lacquer, so as to prevent contact between the tinplate and the food to be canned and dried in ovens for 15-20 minutes.
a)
Three piece food can
b)
Two piece drawn and wall ironed can
c)
drawn and redrawn can
14.
It consists of two pieces of tinplate, the body and base being formed from one piece of metal and the lid from another.
a)
Two piece drawn and wall ironed can
b)
Three piece food can
c)
drawn and redrawn can
15.
Are manufactured from two pieces of tinplate, the body being made from a disc shaped piece lacquered on both sides and drawn up to form a shallow cup.
a)
Drawn and redrawn can
b)
Two piece drawn and wall ironed can
c)
Three piece food can
16.
Salt helps ionizes to yield the chlorine, which is harmful to the organisms.
a)
true
b)
false
17.
Sugar sensitizes the cells against CO2.
a)
false
b)
true
18.
Salt interferes with the proteolytic enzyme action.
a)
false
b)
true
19.
Salt interacts with amino groups of the proteins and upon cooking, forms browning of the products, which enhances the flavor of the cured meats.
a)
false
b)
true
20.
Sugar acts as a preservative by dehydration.
a)
true
b)
false
21.
Nitrates and nitrites inhibit the growth of food poisoning and spoilage organisms.
a)
true
b)
false
22.
Nitrates and nitrites retard the development of rancidity.
a)
true
b)
false
23.
Nitrates and nitrites bring about the desired pink colour development – nitrosyl hemochromes.
a)
true
b)
false
24.
Nitrite raise the oxidation-reduction potential and therefore are more favourable to aerobic than anaerobic organisms.
a)
false
b)
true
25.
Nitrite is effective in preventing the growth of the Clostridium botulinum organism.
a)
true
b)
false
100 %
