TLE

Question 1

-Any method of treating food which prolongs the length of time
-Preventing and minimizing changes
-Prevents bacteria fungi microorganisms

Answer 1

Food Preservation

Question 2

Unpleasant odors or flavors in food

Answer 2

Rancidity

Question 3

Used to denote the length of time

Answer 3

Shelf life

Question 4

Factors that affect shelf life of food

Answer 4

Temperature
Atmosphere
Moisture
Container

Question 5

Self destruction of food

Answer 5

Autolysis

Question 6

Changes of color, smell, taste, and look in food

Answer 6

degradation

Question 7

Means that the original
nutritional value, texture
and flavor of the food are
damaged.

Answer 7

Food Spoilage

Question 8

Causes of Food spoilage

Answer 8

Microorganisms
Bacteria yeasts or molds
Physical and Chemical changes

Question 9

Perishability

Answer 9

It is a term that
refers to the
quickness with
which food gets
spoilt.

Question 10

Types of food

Answer 10

Perishable- 1 to 3 days
Semi- perishable- 3 to 5 days
Non perishable- last longer

Question 11

are substances added to food to
maintain or improve its safety, freshness, taste,
texture, or appearance

Answer 11

Food additives

Question 12

Purpose of food additives

Answer 12

Preserving food
Improving the taste of food
Making food look more attractive
Enriching food with certain nutrients

Question 13

Types of food additives

Answer 13

Preservatives
Stabilizers
Nutrients
Antioxidant
Food flavoring
Food coloring

Question 14

Common food preservatives

Answer 14

Salt
Sugar
Vinegar
Phosphate
Curing salt
Sodium Nitrite

Question 15

These food additives
prevent the growth of
microorganisms in food
that will result to spoilage.

Answer 15

Preservatives

Question 16

is a salt and an antioxidant that is
used to cure meats like ham, bacon and hot dogs.

Answer 16

Sodium nitrites

Question 17

This food additive makes
food look more appealing
and attractive by giving a
color that is unnatural to
food.

Answer 17

Food coloring

Question 18

This food additive adds
extra flavor to food.
Common examples are
herbs and spices, artificial
flavoring and sweeteners,
and flavor enhancers.

Answer 18

Food flavoring

Question 19

This food additive slows
down or prevents oxidation
which turn fats and oil
rancid

Answer 19

Antioxidants

Question 20

Also known as emulsifier
or thickener, this food
additive prevents food
from changing its form or
chemical nature

Answer 20

Stabilizers

Question 21

These food additives are
added to enrich or fortify
food products. Common
examples are the vitamins
and minerals that are
added to food.

Answer 21

Nutrients

Question 22

Methods of Food Preservation

Answer 22

Bactericidal
Bacteriostatic

Question 23

Bactericidal

Answer 23

Cooking
Canning
Pasteurization
STERILIZATION

Question 24

is an act of preparing food
for eating with the application of
heat

Answer 24

Cooking

Question 25

It is the process of packing food in tightly sealed tin cans or canning jars and heated at a high enough temperature for a sufficient length of time in order to destroy harmful microorganisms that may cause spoilage

Answer 25

Canning

Question 26

It is a short term food preservation method in which food is heated in a closed system cooked fast and placed in a sealed container.

Answer 26

Pasteurization

Question 27

It is a method that destroys all microorganisms on the surface of an article or in a fluid to prevent disease transmission associated with the use of that food item.

Answer 27

Sterilization

Question 28

BACTERIOSTATIC

Answer 28

Canning Pickling Salting or curing Drying

Question 29

is known to be the oldest method of Bacteriostatic Food Preservation in which it reduces water activity to prevent bacterial growth.

Answer 29

Drying

Question 30

is the process of preserving edible products in an acid solution, usually vinegar, or in salt solution (brine).

Answer 30

Pickling

Question 31

2 ways of pickling

Answer 31

Chemical and fermented pickling

Question 32

is a method of preserving food, that was more common before modern refrigeration.

Answer 32

Salting

Question 33

2 common methods of salting

Answer 33

dry salting wet or brining

Question 34

in food processing, the exposure of cured meat and fish products to smoke

Answer 34

Smoking

Question 35

Entrepreneur

Answer 35

Risk taker The boss Resourceful guy Business owner

Question 36

A French word that means to undertake, initiate, begin, start, or make.

Answer 36

Entreprendre

Question 37

a person who starts, organizes and manages any enterprise, especially a business

Answer 37

Entrepreneur

Question 38

is the process of offering services and products that include different process such as planning, identifying business opportunities, advertising, and etc. "capacity and willingness to develop, organize and manage a business venture along with any of its risks in order to make a profit"

Answer 38

Entrepreneurship

Question 39

For Walt Disney what is entrepreneurship

Answer 39

Simply amazing! MAGICAL!

Question 40

“It is making the world forever new. It is taking aggressive actions.”

Answer 40

George Gilder

Question 41

“It is destroying the old order and creating new ones.”

Answer 41

Joseph Schumpeter

Question 42

is a thought, impression, or notion

Answer 42

Idea

Question 43

Idea lead us to

Answer 43

A opportunity

Question 44

is a favorable set of circumstances that creates the need for a new product, service or business idea.

Answer 44

Opportunity

Question 45

Great opportunity is

Answer 45

Durable Attractive Timely Anchored with values

Question 46

● Opportunity Seeking ● Persistence ● Commitment to the Work Contract ● Demand for Quality & Efficiency ● Risk-Taking

Answer 46

Achievement Cluster

Question 47

Goal Setting ○ S – Specific ○ M – Measurable ○ A – Attainable ○ R – Realistic ○ T – Time - bound ● Information Seeking ● Systematic Planning and Monitoring

Answer 47

Planning cluster

Question 48

● Persuasion ● Ability to Connect or Networking ● Self-Confidence ● Believe in One’s Potential

Answer 48

Power cluster

Question 49

SMART means

Answer 49

Specific Measurable Attainable Realistic Time-Bound

Question 50

The ability to develop an original idea

Answer 50

Creativity

Question 51

Introducing new idea or method in an already existing product or concept

Answer 51

Innovation