WorksheetsBlanching
Total questions: 6
Worksheet time: 3mins
Name
Class
Date
1.
Common temperature use for blanching process are as below, EXCEPT
a)
90oC
b)
100oC
c)
63oC
d)
95oC
2.
Application of blanching are as below, EXCEPT
a)
Cauliflower
b)
Canned tuna
c)
Peppers
d)
Peas
3.
Factors should be consider for an effective blanching are
a)
Sizes
b)
Shapes
c)
Heat conductivity
d)
Enzymes
e)
All the answers
4.
...... of sample must be small, and ...... must be uniform.
a)
Size,shape
b)
Size,color
c)
Heat,size
d)
Shape,size
5.
Purpose of blanching process is...
a)
Improve food nutrition
b)
Inactive enzyme catalase & peroxidase
c)
Destroy pathogenic microorganism
6.
Blanched food must be soaked into ice water immediately. Why?
a)
To inactivate residual enzyme
b)
Remove dust and insect
c)
Stop the heating process
100 %
