Food Processing (Junior Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
11 questions from this quiz
ShowHide
Practise the questions
11 questions from this quiz
What causes food spoilage that preservation methods aim to slow?
What causes food spoilage that preservation methods aim to slow?
Enzymes, moulds, yeast, or bacteria
How does food preservation slow spoilage?
How does food preservation slow spoilage?
By altering conditions organisms need
Which condition is removed when drying food?
Which condition is removed when drying food?
Moisture
Which of these is an example of dried food?
Which of these is an example of dried food?
Raisins
What condition is removed in canning and bottling?
What condition is removed in canning and bottling?
Oxygen
Which conditions are removed by chemical preservation?
Which conditions are removed by chemical preservation?
pH and/or moisture
What condition does vacuum packing remove?
What condition does vacuum packing remove?
Oxygen
Which food is typically vacuum packed?
Which food is typically vacuum packed?
Fresh meat
What is an advantage of food preservation?
What is an advantage of food preservation?
Extends shelf life
Which nutrients may be lost during food preservation?
Which nutrients may be lost during food preservation?
Water-soluble vitamins
What is a disadvantage of preserved foods compared to fresh?
What is a disadvantage of preserved foods compared to fresh?
Can be more expensive