3930613
Descripción
Test por pedangpena007, actualizado hace más de 1 año
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Creado por pedangpena007
hace alrededor de 9 años
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Pregunta 1
Pregunta
Before we learn about food preservatives, we have to know that all microorganisms are harmful in foods.
Respuesta
- True
- False
Pregunta 2
Pregunta
Food that has a high pH value give a greater effect in sulfur dioxide against the molds compared with low pH.
Respuesta
- True
- False
Pregunta 3
Pregunta
When we add sorbates at maximum value which is 0.2%, the taste of foods may change.
Respuesta
- True
- False
Pregunta 4
Pregunta
Examples of Parabens are tomato sauce, soft drinks and salad dressings.
Respuesta
- True
- False
Pregunta 5
Pregunta
Is it safe to use chemicals for food preservation that are not listed as GRAS by FDA regulations?
Respuesta
- True
- False
Pregunta 6
Pregunta
Preserve foods by using salt and sugar works by
Respuesta
-
lowering osmotic pressure
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creating a hypertonic environment.
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creating a hypotonic environment.
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raising pH
Pregunta 7
Pregunta
Nitrite prevents the growth of:
Respuesta
-
Pseudomonas aeruginosa
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Clostridium botulinum
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Escherichia coli
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Salmonella
Pregunta 8
Pregunta
Vitamin C and vitamin E, BHA and BHT, and sulfites are all
Respuesta
-
antimicrobial agents
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flavor enhancers
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incidental food additives
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antioxidants.
Pregunta 9
Pregunta
The effectiveness of many chemical preservatives depends primarily on the food
Respuesta
-
water content.
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temperature.
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pH.
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All of the above.
Pregunta 10
Pregunta
Potassium sorbate is responsible for
Respuesta
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stabilize red color of meat
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block the oxidation of glucose and pyruvate at the acetate level
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prevent gassy spoilage
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weakening of transmembrane gradient
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