Other questions in this quiz

2. What is Hazard analysis

  • analyzing the food production with great thoroughness
  • Looking at different food products and the pros and cons of that production
  • It identifies what could go wrong in production process and puts in place checks to prevent or reduce the risk.
  • Over looking the production from a managers perceptive

3. Which of these is not a way to improve a products quality?

  • Thermometers and temperature probes
  • Chemical preservation
  • Hygienic kitchen
  • Cutters

4. What is a nano food?

  • Produced on a small scale
  • Controls the size and shape at a nano-meter scale
  • Very small foods
  • Made for small appetizers

5. Which of these foods prevent enzymatic browning

  • Lemon juice
  • Vinegar
  • Bicarbonate of soda
  • Lactic acid

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