Food Processing Questions

What is the main purpose of cleaning in food processing?

• Improve color

• Remove non-edible portions and unwanted agents

• Add flavor

• Ferment the food

What is a disadvantage of excessive washing of food?

• Loss of minerals

• Increase in fat content

• Loss of water-soluble vitamins

• Hardening of food texture

Why is peeling and stringing done?

• Add color

• Remove edible parts

• Remove non-edible or fibrous portions

• Increase water content

What is a disadvantage of peeling?

• Food becomes too spicy

• Nutrients in the skin are lost

• Food becomes hard to cook

• Increases bitterness

Cutting and grating help in:

• Increasing cooking time

• Discarding spoiled parts and improving appearance

• Reducing shelf life

• Decreasing taste

Which method helps remove coarse fiber, dust, and stones?

• Blanching

• Sieving

• Sprouting

• Marinating

What is a disadvantage of sieving?

• Food gets burnt

• Bran and some nutrients like vitamin B are lost

• Food becomes too salty

• Food becomes sticky

What is the main advantage of soaking food?

• Makes food harder

• Hastens cooking and facilitates grinding

• Increases bitterness

• Reduces flavor

What does blanching help prevent?

• Increase in bitterness

• Browning

• Increase of fat content

• Hardening of food texture

What is marinating?

• Cutting food into small pieces

• Soaking food in a flavored liquid to tenderize and add taste

• Removing moisture

• Sprinkling salt on food