READY 407 Quiz
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
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%
20
25
35
Cold sterilization refers to the preservation of food by
Refrigeration
Radiation
Dehydration
Lyophilisation
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