Q. The recommended minimum temperature for home freezer storage is
- -10°F
- 0°F
- 10°F
- 32°F
Answer: b)
0°F is the minimum temperature to maintain frozen food quality. At temperatures between -10°F and -20°F, food quality will be kept longer. At higher temperatures, food will deteriorate more quickly.
2. Mold on dehydrated food can result from
- Case hardening
- Improper conditioning
- Incomplete drying
- All of the above
Answer: b)
4.6 is the dividing line between low and high acid foods. Foods with a pH below 4.6 are considered high in acid and can be safely processed in a water bath or atmospheric steam canner. These include most fruits, pickles, sauerkraut, jams, jellies, and other acidified foods. Plain vegetables, meat, poultry, seafood, and combinations of these foods have a pH above 4.6 and must be canned in a pressure canner. Tomatoes are on the borderline and must have acid added to ensure a pH of 4.6 or lower when processing.
Q. Appertizing is a process called canning and is named after
- Nicholas Appert
- Michael Appert
- John Apert
- Willians Apert
Answer: a)
Nicolas Appert, who invented the method of preserving food by enclosing it in hermetically sealed containers so canning is also called appertizing.
Q. Shelf life of food is related to
- Freshness of food
- Time limit for which a food can be used
- Quality of food
- Decomposition of food
Answer: b)
The shelf life of food is the period during which the food retains an acceptable quality from a safety and organoleptic point of view, and depends on four main factors, namely formulation, processing, packaging and storage conditions.
Q. Method of preserving food by lowering the water content
- Concentration
- Dehydration
- Irradiation
- Pasteurization
Answer: b)
Dehydration: The availability of water is measured by aw of a food and defined as the ratio of the vapor pressure (P) of water in a food to the vapor pressure (P0) of pure water at the same temperature. The relation of aw to solute concentration is explained by Raoult’s law for “ideal” solutions: P n1 aw P0 n1 n2 where n1 and n2 are the number of moles of solute and solvent, respectively.
