What is the Maillard Reaction responsible for in cooking?
a) Sweetening of food
b) Browning of food
c) Softening of food
d) Preservation of food
Which method of food preservation uses high temperatures to kill bacteria?
a) Freezing
b) Canning
c) Drying
d) Fermentation
Which of the following is the primary method used in refrigeration to preserve food?
a) Reducing temperature to slow microbial growth
b) Freezing to stop bacterial growth
c) Adding preservatives
d) Cooking food to kill bacteria
The process of cooking that involves the transfer of heat through water is known as
a) Roasting
b) Boiling
c) Grilling
d) Steaming
Which of the following is a key factor in preserving food using salt?
a) High temperature
b) Dehydration
c) Reduced water activity
d) Increased acidity
In food preservation, what is the main function of antioxidants?
a) They help food absorb heat
b) They slow down the browning process
c) They prevent the food from spoiling by killing bacteria
d) They prevent the oxidation of fats and oils
Which of the following is a method of food preservation that involves drying the food?
a) Canning
b) Smoking
c) Freezing
d) Dehydration
Why does freezing help preserve food?
a) It kills all bacteria in the food
b) It prevents enzyme activity and slows down microbial growth
c) It adds preservatives to food
d) It increases the water content in food
What is the purpose of pasteurization in food preservation?
a) To add flavor to food
b) To remove water from food
c) To heat food to a specific temperature to kill harmful microorganisms
d) To increase the shelf life of food by freezing it
The process of fermentation used in food preservation is most commonly associated with
a) Ice cream
b) Cheese and yogurt
c) Canned vegetables
d) Fresh fruits
Which of the following is NOT a benefit of food preservation?
a) Extended shelf life
b) Enhanced flavor
c) Increased nutritional value
d) Reduction in the risk of foodborne illness
What is the role of pectin in cooking and food preservation?
a) It enhances the flavor of food
b) It helps in thickening jams and jellies
c) It prevents bacterial growth
d) It adds color to food
Which of the following is the most effective method of preserving food in an airtight container?
a) Freezing
b) Canning
c) Smoking
d) Drying
What is the function of heat during the cooking process?
a) It softens the food but does not change its structure
b) It kills bacteria but has no effect on the food’s texture
c) It helps to tenderize food and develop flavor by breaking down molecules
d) It preserves the food by freezing it
Which of the following gases is commonly used in food packaging to extend shelf life?
a) Oxygen
b) Nitrogen
c) Carbon dioxide
d) Hydrogen
Which chemical reaction in food is responsible for browning when exposed to air?
a) Oxidation
b) Fermentation
c) Condensation
d) Sublimation
What is the function of salt in food preservation?
a) It reduces the food’s moisture content
b) It prevents the growth of harmful microorganisms
c) It adds a sweet taste to food
d) It increases the water activity in food
Which cooking method uses dry heat to preserve food and enhance its flavor?
a) Grilling
b) Boiling
c) Steaming
d) Baking
What is a common use of vacuum sealing in food preservation?
a) To prevent the food from drying out
b) To add preservatives
c) To reduce exposure to oxygen and bacteria
d) To increase the water content in food
Which of the following methods preserves food by killing or inhibiting microorganisms through exposure to ultraviolet (UV) light?
a) Pasteurization
b) UV radiation
c) Freezing
d) Smoking
Which of the following techniques is used to preserve food by lowering its water content?
a) Fermentation
b) Canning
c) Dehydration
d) Freezing
Which enzyme is responsible for the ripening of fruits?
a) Amylase
b) Papain
c) Polyphenol oxidase
d) Ethylene
Which of the following is a method of preserving food by drying it and exposing it to smoke?
a) Canning
b) Freezing
c) Smoking
d) Fermentation
What is the main benefit of blanching vegetables before freezing?
a) It prevents them from becoming too soft
b) It enhances their flavor
c) It inactivates enzymes that cause spoilage
d) It adds color to the vegetables
What is the purpose of using sugar in preserving fruit?
a) It helps to increase the fruit’s moisture content
b) It prevents the fruit from becoming too sweet
c) It reduces water activity and prevents microbial growth
d) It enhances the color of the fruit
Which of the following methods is used to preserve food by freezing its water content?
a) Drying
b) Vacuum sealing
c) Freezing
d) Canning
What is the scientific reason for using vinegar in pickling?
a) It reduces the food’s moisture content
b) It kills bacteria by lowering the pH
c) It adds sweetness to the food
d) It helps to thicken the food
The process of caramelization in cooking is the result of
a) Breaking down sugars under heat
b) Oxidation of proteins
c) Dehydration of food
d) Fermentation of starch
Which chemical compound is commonly used to preserve fruits and vegetables by preventing browning?
a) Citric acid
b) Acetic acid
c) Ascorbic acid
d) Butyric acid
What is the role of oxygen absorbers in food packaging?
a) To increase the shelf life by reducing oxygen exposure
b) To add flavor to food
c) To increase the moisture content of food
d) To enhance the color of food
