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Question 1

What is food processing?

Answer 1

Food processing refers to the transformation of raw ingredients into food products.

Question 2

True or False: Food processing can include both physical and chemical methods.

Answer 2

True

Question 3

Fill in the blank: The primary purpose of food processing is to __________ food for consumption.

Answer 3

prepare

Question 4

What are the main categories of food processing?

Answer 4

The main categories are preservation, transformation, and packaging.

Question 5

What is preservation in food processing?

Answer 5

Preservation refers to methods that extend the shelf life of food.

Question 6

Multiple Choice: Which method is NOT a form of food preservation? A) Canning B) Freezing C) Cooking D) Drying

Answer 6

C) Cooking

Question 7

What is the purpose of pasteurization?

Answer 7

The purpose of pasteurization is to kill harmful bacteria in food and beverages.

Question 8

True or False: Food additives are used only for flavor enhancement.

Answer 8

False

Question 9

Fill in the blank: __________ is the process of removing moisture from food to inhibit microbial growth.

Answer 9

Drying

Question 10

What does the term ‘emulsification’ refer to in food processing?

Answer 10

Emulsification refers to the mixing of two immiscible liquids, such as oil and water.

Question 11

What is the role of preservatives in food processing?

Answer 11

Preservatives are used to prevent spoilage and extend the shelf life of food.

Question 12

Multiple Choice: Which of the following is a common food processing technique? A) Fermentation B) Spoiling C) Decay D) Contamination

Answer 12

A) Fermentation

Question 13

What is the main goal of packaging in food processing?

Answer 13

The main goal of packaging is to protect food from contamination and damage.

Question 14

True or False: Food processing can improve the nutritional value of food.

Answer 14

True

Question 15

What is blanching?

Answer 15

Blanching is a cooking process where food is briefly boiled and then rapidly cooled.

Question 16

Fill in the blank: __________ involves the conversion of starches into sugars through enzymatic action.

Answer 16

Maltodextrinization

Question 17

What is the difference between primary and secondary food processing?

Answer 17

Primary processing involves the initial transformation of raw materials, while secondary processing involves further refinement or preparation.

Question 18

Multiple Choice: Which of the following is an example of secondary food processing? A) Milling wheat B) Harvesting corn C) Raising livestock D) Planting crops

Answer 18

A) Milling wheat

Question 19

What is fermentation?

Answer 19

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol using microorganisms.

Question 20

True or False: All food processing methods are safe and do not alter the nutritional quality of food.

Answer 20

False

Question 21

What is the purpose of food fortification?

Answer 21

The purpose of food fortification is to add essential nutrients to food products to improve their nutritional value.

Question 22

Fill in the blank: __________ is a method of food preservation that involves heating food to kill pathogens.

Answer 22

Canning

Question 23

What does HACCP stand for?

Answer 23

HACCP stands for Hazard Analysis and Critical Control Points.

Question 24

Multiple Choice: Which of the following is a benefit of food processing? A) Increased shelf life B) Reduced nutritional value C) Increased food waste D) Enhanced spoilage

Answer 24

A) Increased shelf life

Question 25

What is the role of enzymes in food processing?

Answer 25

Enzymes are used to enhance flavors, improve textures, and facilitate specific reactions in food.

Question 26

True or False: The canning process creates a vacuum seal to prevent spoilage.

Answer 26

True

Question 27

What is the primary purpose of food irradiation?

Answer 27

The primary purpose of food irradiation is to kill bacteria and pests, extending shelf life.

Question 28

Fill in the blank: __________ refers to the use of high pressure to preserve food without heat.

Answer 28

High-pressure processing

Question 29

What is the significance of the 'Best Before' date on food products?

Answer 29

The 'Best Before' date indicates the period during which the product is expected to remain at peak quality.

Question 30

Multiple Choice: Which of the following is a method of thermal processing? A) Freezing B) Boiling C) Dehydrating D) Fermenting

Answer 30

B) Boiling

Question 31

What is the purpose of chilling in food processing?

Answer 31

Chilling is used to slow down microbial growth and preserve food quality.

Question 32

True or False: Food processing can lead to the loss of some nutrients.

Answer 32

True

Question 33

What is cryogenic freezing?

Answer 33

Cryogenic freezing is a method that uses extremely low temperatures to freeze food rapidly.

Question 34

Fill in the blank: __________ is a technique that uses smoke to preserve food and add flavor.

Answer 34

Smoking

Question 35

What is the main advantage of using vacuum packaging?

Answer 35

The main advantage is the reduction of oxygen exposure, which slows spoilage.

Question 36

Multiple Choice: Which food processing method can enhance the flavor of dairy products? A) Fermentation B) Freezing C) Drying D) Canning

Answer 36

A) Fermentation

Question 37

What does the term 'shelf life' refer to?

Answer 37

Shelf life refers to the length of time food remains safe and suitable for consumption.

Question 38

True or False: Food processing can create new food products from existing ingredients.

Answer 38

True

Question 39

What is the purpose of sous-vide cooking?

Answer 39

Sous-vide cooking involves vacuum-sealing food and cooking it at a precise low temperature for extended periods.

Question 40

Fill in the blank: __________ is a method used to improve the texture of meat by breaking down proteins.

Answer 40

Tenderizing