1. Oldest method of food preservation done by exposing the food under the sun.
A. Drying
B. Cooling
C. Adding preservatives
D. Smoking
2. Food in a container placed in a very cold temperature to be frozen and kept to maintain its newness/freshness.
A. Drying
B. Cooling
C. Adding preservatives
D. Smoking
3. A method using chemical preservatives.
A. Drying
B. Cooling
C. Adding preservatives
D. Smoking
4. Soaking or saturating the food in adequate amount of salt to avoid spoilage.
A. Drying
B. Cooling
C. Adding preservatives
D. Fermentation
5. One way of preserving wherein food is to be smoked until cooked.
A. Drying
B. Cooling
C. Adding preservatives
D. Smoking
A. Drying
B. Cooling
C. Adding preservatives
D. Smoking
2. Food in a container placed in a very cold temperature to be frozen and kept to maintain its newness/freshness.
A. Drying
B. Cooling
C. Adding preservatives
D. Smoking
3. A method using chemical preservatives.
A. Drying
B. Cooling
C. Adding preservatives
D. Smoking
4. Soaking or saturating the food in adequate amount of salt to avoid spoilage.
A. Drying
B. Cooling
C. Adding preservatives
D. Fermentation
5. One way of preserving wherein food is to be smoked until cooked.
A. Drying
B. Cooling
C. Adding preservatives
D. Smoking
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ANSWERS:
1.) A. Drying
- DRYING -It is the process of desicc ating or dehydrating foods. It inhibits microbial activity or growth of bacteria molds and yeast by removing the water or moisture in foods. It can be used with most foods, consisting of fruits, vegetables, meats, seafood, grains, legumes, and nuts.
2.) B. Cooling
- FREEZING/COOLING- It is the method of chilling foods to at least O-Fahrenheit to slow the oxidation process and inhibit the growth of microorganism that causes spoilage. It can be done for all foods. Freezing changes, the texture of most fruits, and somevegetables but meats and fish fair as well.
3.) C. Adding preservatives
4.) D. Fermentation
- FERMENTATION- It is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen.
5.) D. Smoking
- SMOKING -It is a complementary process of drying by adding salt that improves flavor and appearance. Smoked meats are less like to turn to rancid or grow mold than unsmoked meats..
Answer:
1. A.
2. B.
3. C.
4. D.
5. D.
Explanation:
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