A2 Food Technology AQA

A 15 question quiz focusing on the preservation of food. This includes freezing, irradiation and botteling.

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  • Created by: Megan
  • Created on: 07-06-12 10:02
Sterilisation is the process of heating to a high temperature to kill bacteria. What does this prevent?
prevents toxins from being produced (Bacillus Cereus)
1 of 14
What is the name of the process which is heated to 121 degrees for 3 minutes (botulinum cook)
Botteling
2 of 14
Pasteurisation is what?
heated up and cooled slowly, kills TB, fat molecules group together and come to the top
3 of 14
the addition of salt, nitrates, sugar and nitrites draws moisture from the food and is called salting/curing?
True
4 of 14
WHat temperature are products heated to when being canned?
120 degress for 3 minutes
5 of 14
What is the rough PH for pickelling (to kill bacteria)
4.6
6 of 14
What is added to enhance shelf life when pickeling?
Sodium Benzoate
7 of 14
The aerobice fermentation in brine to produce lactic acid is called what?
Pickelling
8 of 14
In MAP packaging the oxygen is replaced with ntrogen?
True
9 of 14
In MAP the CO2 helps lower the PH, what does the carbon monoxide do?
helps the meat to keep its colour
10 of 14
AFD stands for
Accelerated freeze drying
11 of 14
Cryogenic freezing uses what to freeze the product?
Liquid gasses (nitrogen)
12 of 14
Immersion freezing uses brines or refridgerators?
True
13 of 14
A vertical blast of air freezing the food is otherwise known as?
Fluid Bed
14 of 14

Other cards in this set

Card 2

Front

What is the name of the process which is heated to 121 degrees for 3 minutes (botulinum cook)

Back

Botteling

Card 3

Front

Pasteurisation is what?

Back

Preview of the front of card 3

Card 4

Front

the addition of salt, nitrates, sugar and nitrites draws moisture from the food and is called salting/curing?

Back

Preview of the front of card 4

Card 5

Front

WHat temperature are products heated to when being canned?

Back

Preview of the front of card 5
View more cards

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