READY 407 Quiz

Generate an image of a colorful assortment of canned fruits and vegetables on a wooden kitchen table, with labels showcasing preservation methods and a diploma in the background symbolizing food science education.

Canning and Food Preservation Quiz

Test your knowledge about canning processes, food preservation techniques, and related chemistry in this engaging quiz! Whether you're a student, teacher, or just a curious mind, you'll find valuable information here.

Key Topics:

Canning History
Food Chemistry
Preservation Techniques
Nutrition and Vitamins
Food Safety

10 Questions2 MinutesCreated by CanningGuru720

The credit for invention of canning goes

James Frankilin

Nicholas Appart

Peter Durand

E Duggett

The lye peeling solution used for peeling of fruits

Sodium hydroxide

Calcium carbonate

Hydrogen Peroxide

Silicate

Exhausting helps in better retention of which vitamin.

Vitamin D

Vitamin K

Vitamin C

Vitamin E

What is the purpose for blanching (immersing food in hot water) vegetables during canning?

To soften products to fill better

To denature enzymes that change colour, texture

To reduce microbial population

Denature enzymes and reduce microbial load

Preservative Used In Squash

Calcium Oxalate

Calcium Proponate

Sulphur Dioxide

Carbon Dioxide

Which is a class- 1 preservatives?

Water

Ferrous Sulphate

Ascorbic acid

Tanic Acid

Which is true about KMS?

It release SO2 which is stable.

It release SO2 which is unstable.

SO2 Stabale aswell as Unstable

None is stable

The HTST pasteurization occurs at

72-C for 15 sec.

62 C-30 min.

50 C -50 min.

10-C-20-C

TSS of cordial is..?

30%

Cold sterilization refers to the preservation of food by

Refrigeration

Radiation

Dehydration

Lyophilisation

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