Which of the following is NOT a property of water in food?
IFS4814_Science of Cooking_Quiz for L4-7

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Science
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University
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CHAN TAI MAN
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19 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
water is essential for bacterial growth.
Expand in volume when freezes
polar in nature
Each molecule contains 1 hydrogen and 2 oxygen atoms
Answer explanation
Correct: it contains 2 hydrogen and 1 oxygen atoms. (H-O-H)
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the following food with the highest water activity?
white bread
honey
salted fish
chocolate
soy sauce
Answer explanation
Aw of soy sauce is around 0.83-0.89
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Water Activity of food items does NOT reflect....
microbiological spoilage rate
Product shelf stability
Water content of the product
Answer explanation
Water activity is the amount of "free water" that can be used by bacteria or react with other substances chemically an physically.
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
which of the following is a WRONG description of water activity?
enzymatic activity would be promoted at high water activity
low water activity would stop all chemical and biological activities
high water activity would promote bacterial growth
low water activity would facilitate browning reaction
Answer explanation
Low water content of food will retard the rate of browning reaction during cooking.
5.
MULTIPLE SELECT QUESTION
1 min • 1 pt
What do you know about water characteristics? (more than one correct answers)
Smaller ice crystals formed during quick freezing helps to improve product quality.
food can be dehydrated with addition of salt / sugar
Addition of salt onto ice prolongs its melting process.
Answer explanation
adding salt onto ice BOOSTS ice melting process.
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What type of heat transfer is NOT involved in sous vide cooking process?
conduction in water bath
convection in water
conduction in the interior part of the food.
radiation between the food item and vacuum bag.
Answer explanation
No radiation of heat transfer would happen during sous vide cooling.
7.
MULTIPLE SELECT QUESTION
1 min • 1 pt
What heat transfer methods would happen when resting the steak after searing process? (there are more than one correct answer)
heat loss to surrounding air by radiation
carry over cooking
moisture inside redistribute back through the steak
heat gain to the container via convection
Answer explanation
The temperature of the steak will eventually match with the temperature of the surrounding temperature.
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