Webxam Food Science

Sauerkraut is an example of a product made using which preservation method?

• Fermentation

• Drying

• Pasteurisation

• Chilling

Which packaging function does the image demonstrate?

• Containment

• Information

• Protection

• Convenience

Which Modified Atmosphere Packaging method is demonstrated in this image?

• Barrier-specific Packaging

• Active Packaging

• Vacuum Packaging

• Gas Packaging

Which food additive ensures the free flow of powdered products?

• Emulsifier

• Antioxidant

• Bulking agent

• Anti-caking agent

A packaged frozen chicken is left on the kitchen sink at the start of the day to defrost in time for the evening meal. Which of the following is most likely to cause the chicken to become unsafe for consumption?

• Light

• Infestation

• Temperature

• Enzyme activity

Tags

NGSS.MS-PS3-4

What is the danger zone temperature for harmful bacteria?

• Temperatures between 4-69 Degrees

• Temperatures between 0-60 Degrees

• Temperatures between 5-60 Degrees

• Temperatures between 4-50 Degrees

Preparing food several hours in advance can make food unsafe because: 

• Bacteria can grow if the food temperatures fall into the danger zone

• Foods can lose their flavor, color and general quality 

• Foods can lose their nutritional value

• Refrigerators can only hold so much food

Tags

NGSS.MS-PS3-4

Placing foods in acidic solutions like vinegar to prevent growth of spoilage organisms

• Pickling

• Paraffin

• Fermentation

• Drying

The sensory characteristics of food include:

• Mouthfeel, Odour, Texture, Apperance

• Appearance, Odour, Flavour, Texture

• Colour, Flavour, Mouthfeel, Odour

• Sweet, Salty, Sour, Bitter, Umami

Tags

NGSS.MS-LS1-8

Factors that affect the functional properties of food include:

• Level of PH, Agitation, Physical Changes, Chemicals, Agitation

• Alkaline, Agitation, Catalysts, Timing, Acidity

• Moisture, Oxygen, Level of PH, Enzymes, Temperature

• Oxygen, Temperature, Acidity, Agitation, Enzymes, Adding other Ingredients