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6. WHat temperature are products heated to when being canned?
- 120 degress for 3 minutes
- 150 degrees for 3 minutes
- 100 degrees for 3 minutes
7. What is the rough PH for pickelling (to kill bacteria)
8. What is added to enhance shelf life when pickeling?
- Nitrogen
- Sodium Benzoate
- Citric Acid
9. The aerobice fermentation in brine to produce lactic acid is called what?
- Pickelling
- Salting
- Drying
- MAP
10. In MAP packaging the oxygen is replaced with ntrogen?
11. In MAP the CO2 helps lower the PH, what does the carbon monoxide do?
- helps the meat to keep its colour
- Changes the acidity
- enhances the flavour
12. AFD stands for
- Aiding freeze drying
- Accelerated freeze drying
- Accurate freezing drum
13. Spray freezing produces a fine powder and kills all bacteria
14. Cryogenic freezing uses what to freeze the product?
- Contant with a cold plate
- Liquid gasses (nitrogen)
- Blasts of cold air
15. Immersion freezing uses brines or refridgerators?
16. A vertical blast of air freezing the food is otherwise known as?