Quiz of chemical preservation

Question 1

Before we learn about food preservatives, we have to know that all microorganisms  are harmful in foods.

Answer

true

Question 2

Food that has a high pH value give a greater effect in sulfur dioxide against the molds compared with low pH.

Answer

true

Question 3

When we add sorbates  at maximum value which is 0.2%, the taste of foods may change.

Answer

true

Question 4

Examples of Parabens are tomato sauce, soft drinks and salad dressings.

Answer

true

Question 5

Is it safe to use chemicals for food preservation that are not listed as GRAS by FDA regulations?

Answer

true

Question 6

Preserve foods by using salt and sugar works by

Accepted Answer

creating a hypertonic environment.

Answer

lowering osmotic pressure

Answer

creating a hypotonic environment.

Answer

raising pH

Question 7

Nitrite prevents the growth of:

Accepted Answer

Clostridium botulinum

Answer

Pseudomonas aeruginosa

Answer

Escherichia coli

Answer

‎Salmonella

Question 8

Vitamin C and vitamin E, BHA and BHT, and sulfites are all

Accepted Answer

antioxidants.

Answer

antimicrobial agents

Answer

flavor enhancers

Answer

incidental food additives

Question 9

The effectiveness of many chemical preservatives depends primarily on the food

Accepted Answer

pH.

Answer

water content.

Answer

temperature.

Answer

All of the above.

Question 10

Potassium sorbate is responsible for

Accepted Answer

weakening of transmembrane gradient

Answer

stabilize red color of meat

Answer

block the oxidation of glucose and pyruvate at the acetate level

Answer

prevent gassy spoilage

Perguntas do quiz (10)