Sets of Questions and Punishments

on

 


Food Preservation

CHAPTER 1


  1. What are the primary objectives of food preservation ?

  • prevent food spoilage


  1. What is the example of preserved food ?

  • Refrigerated 

  • Frozen

  • Canned

  • Dried products


  1. Give one example of natural preservation.

  • Salt

  • Sugar

  • Vinegar


  1. What is the example of chemical preservation ?

  • Benzoates

  • Nitrites

  • Sulphites

 

  1. What is the effect of eating contaminated food ?

  • health risk 


CHAPTER 2

  1. What process occur in osmoanabiosis?

Osmosis


  1. In osmoanabiosis, the diffusion of water molecules across  partially permeable membrane from a                  solution to a             solution.

less concentrated…..more concentrated


  1. List three harmful food additives. 

  • Benzoates

  • Caramel 

  • Butylates


  1. What is the example of food additives? (At least two)

  • Emulsifiers 

  • Flavour enhancers

  • Food colourings

  • Anticaking agents

  • Thickening agents

  • Vitamins and minerals


  1. Is Sorbic acid an artificial preservative ? 

Yes 



CHAPTER 3


  1. What is Drying by definition?

  • Removal of water/moisture from a product to pre-determined level, the low water activity attained by food products extends the shelf life of dried foods


  1. Name 3 mechanisms of Drying

    • Initial Settling Down

    • Constant Rate Period

    • Falling Rate Period


  1. Select 2 factors that influence Drying

    • Temperature

    • Concentration of the medium

    • Velocity of air


  1. List 4 type of Thermal Processing

  • Pasteurization

  • Blanching

  • Sterilization

  • Canning

  • Dehydration


  1. In Sterilization, heat treatment is done at ______ wet heat for ______.

  1. 110C…… 5mins

  2. 121C…… 15mins (/)

  3. 130C…… 10mins



CHAPTER 4

  1. What is the example of a defect in frozen foods?

  • Freezer burn

  • Recrystallization

  • Drip loss

  • Loss of functionality

  • Chemical reactions


  1. What is the effect of fluctuation of storage temperature on food quality?

  • Recrystallization


  1. What is the factor that affects the number of bugs that survive during freezing?

  • Number of bug

  • Type of bug

  • Storage temperature


  1. Freezer burn is caused by the _____ of ice on the surface region of the product when the water pressure of ice is _____ than the vapour pressure in the environment.

  • Sublimation…….higher


  1. What will happen to the myoglobin, the red pigment in meats if not packaged properly during freezing?

  • Oxidised


  1. What is the process that will render the seafood products with black spots if they are not frozen and stored at right temperatures.

  • Melanosis


  1. How to prevent lipid oxidation from happening?

  • Eliminate oxygen from the product

  • Use antioxidant or vacuum

  • Modified atmosphere packaging

  • Use packaging material with good oxygen barrier



CHAPTER 5

  1. Give two examples of food that undergo fermentation processes.

  • Idli

  • Bread

  • Natto

  • Kimchi

  • Kombucha

  • Sauerkraut

  • Miso


  1. Does fermentation require oxygen?

  • No


  1. What are the two products that can be produced from the fermentation process?

  • Lactic acid

  • Alcohol 


  1. What is the purpose of the fermentation process?

  • To preserve food

  • To destroy undesirable components

  • To enhance the nutritive value and appearance of the food

  • To reduce the energy required for cooking and to make a safer product.


  1. What is the equipment used in the fermentation process?

  • Fermentor 


CHAPTER 6

  1. Give one example of irradiation process in food 

  • Sterilization

  • Reduction of pathogens

  • Prolonging shelf life

  • Control of ripening

  • Disinfestation

  • Inhibition of sprouting


  1. Does irradiation affect the nutrition in food ?

  • Yes


  1. Do microorganisms in food will destroy during the irradiation process ?

  • Yes 


  1. Does fermentation have an application in food irradiation ?

  • No



CHAPTER 7

  1. What is pulsed electric fields (PEF)

A non-thermal method of food preservation that uses short pulses of electricity.


  1. What is used to generate a fast electrical discharge?

 Pulse forming networks (PFN) 


  1. Three main advantages of Cryopreservation.

  • Once in storage no chance of new contamination of fungus or bacteria.

  • Minimum space required.

  • Minimum labour required.


  1. How does high pressure processing preserve foods?

It inactivates harmful pathogens and food spoilage microorganisms by using high pressure. 



Punishment


Player who unluckily step into the BOMB-ZONE will randomly pick a random punishment that has been written in a piece of paper




  1. Dare : “HI” your family member

  2. Dare : “Hi my name is ___” without closing your mouth

  3. Smile throughout the game until your next turn

  4. Forward 5 step

  5. Skip 2 round

  6. SKIP CARD

  7. Go back to start 

  8. Got an extra turn 

  9. Sing a song 

  10. Reverse 3 steps 

  11. Tell your embarrassing experience 

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