Matching
Definition choices:
Premises:
fermentation
cure
edible coating
pickling
sterilization
Responses:
the conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria
the elimination of all microorganisms through extended or intense heating or chemical agents
the preservation of foods through acidification
thin layer of material, such as natural wax, oils, and so on, that serves as a barrier to gas and moisture
to preserve food through the use of salt and drying; sugar, spices, or nitrates may also be added
Correct Answer:
Premises:
Responses:
fermentation
cure
edible coating
pickling
sterilization
Premises:
fermentation
cure
edible coating
pickling
sterilization
Responses:
Related Questions
Q39: What food crops do we regularly sun-dry?
Q40: In which of the following drying methods
Q41: Most of the physical changes that cause
Q42: The foods most susceptible to food spoilage
Q43: The process of pasteurization destroys<br>A) the cell
Q45: Meat can be kept longer in the
Q46: Discuss the history of the various food
Q47: The prime biological factor involved in food
Q48: Which of the following foods is not
Q49: Modified-atmosphere packaging (MAP) usually changes the air