TLE- 6 Food preservation Exam

What is the primary purpose of food preservation?

• A. To improve flavor

• B. To prevent spoilage

• C. To enhance color

• D. To increase nutritional value

Which of the following is NOT a method of food preservation?

• A. Drying

• B. Freezing

• C. Boiling

• D. Salting

When drying food, what is the recommended temperature range for artificial drying?

• A. 20-30 °C 

• B. 30-40 °C

• C. 50-60°C

• D. 70-80 °C

How long should food be dried in the sun?

• A. 1-2 hours

• B. 2-4 days

• C. 1 week

• D. 24 hours

What is the first step in the freezing procedure?

  

• A. Peel the food

• B. Select fresh foods

• C. Wash the foods

• D. Place the food in the freezer

What is the role of salt in food preservation?

   a) It enhances flavor  

   b) It kills microorganisms  

   c) It adds moisture  

   d) It increases cooking time 

• A. It enhances flavor

• B. It kills microorganism

• C. It adds moisture

• D. It increases cooking time

In dry salting, how much salt is typically used for 10 kg of fish?

• A. 1-2 kg

• B. 3-4 kg

• C. 5-6 kg

• D. 7-8 kg

What is the recommended method to check if food is completely dried?

• A. Smell it

• B. Look for color change

• C. Check for moisture

• D. Taste a piece

Which of the following is NOT a benefit of food preservation?

  

• A. Extends shelf life

• B. Increases food waste

• C. Keeps nutrients

• D. Provide income opportunities

How often should you turn food while drying it in the sun?

• A. Once a day

• B. Twice a day

• C. Every hour

• D. Never