Pesto Day 2023
Authored by Gan Felicia
Other
Professional Development
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When do the farmers harvest the fresh basil from the field to preserve all the organoleptic characteristics of the fresh basil?
Early morning
From 10 to 12 am
Late evening
Night
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens if the thermal treatment on a pesto jar is too high?
We assure the safety of the product, but we do not match always the quality of it.
We assure the safety and the quality of the pesto because the jar is closed, so the temperature does not affect the taste of the pesto.
We deliver the best pesto ever thanks to a very good grilled flavour.
We assure full compliance of the product safety.
3.
MULTIPLE SELECT QUESTION
45 sec • 4 pts
In 2019, Pesto R&D team decided to upgrade their recipe for Pesto Genovese. Why did they do this?
To replace the Grana Padano with Parmigiano Reggiano
To remove allergen present in the recipe.
To improve the taste profile of the product.
To reduce the salt content
To make the product more nutritionally balanced
4.
MULTIPLE SELECT QUESTION
45 sec • 2 pts
Why good emulsion is important in our pesto?
To keep the pesto stable over the shelf life
To slow down the processing time to main the taste, texture and overall appearance of the product
The prevent separation during production.
To maintain the color of the pesto
5.
MULTIPLE SELECT QUESTION
45 sec • 3 pts
Which of the below is/are the characteristics of our ‘Delicate Method’?
Ingredients are mixed cold.
Quick and mild heat treatment
As little time as possible
Good quality control
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Michael, Abigail, and Sophia are planning a dinner party and they want to serve Barilla Pesto Genovese. They read the label and found all but one claim. Which claim did they NOT find?
100% Italian Basil and Basil from Sustainable Agriculture.
Gluten Free.
Trademark Grana Padano.
No added preservative.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is INCORRECT about pesto process?
Our basil is cold processed in less than 48hours to maintain its fresh aroma.
We buy whole wheels to preserve the natural aroma of our Parmigiano Reggiano and grated them just before being added to our Pesto alla Genovese.
Traceability is not practised throughout the whole process.
The ingredient dosing process is fully automated during batch cooking.
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