Food Quality

Question 1

Sensory characteristics of food

Answer 1

LOOK
SMELL
TEXTURE
TASTE
SOUND

Question 2

Functional properties of Proteins are?

Answer 2

Coagulation
Browning
Foaming
Denaturation
Gelation

Question 3

Factors that contribute to the functional properties of Carbohydrates

Answer 3

Oxygen
Temperature
Agitation
Acidity
Enzymatic Activity
Addition of other ingredients

ONLY TIGERS ARE ALLOWED EASY ASSIGNMENTS

Question 4

What is a hedonic scale?

Answer 4

​​A hedonic scale is a rating tool used to measure people’s preferences or satisfaction levels, often in sensory evaluations like food tasting, ranging from “dislike extremely” to “like extremely.”

Question 5

Temperature range for food storage

Answer 5

Refrigeration: 0°C to 4°C (to keep perishable foods fresh).

Freezing: -18°C or lower (for long-term preservation of food).

Hot Holding: 60°C or above (to keep hot foods safe for consumption).

Danger Zone: 4°C to 60°C (where bacteria can grow rapidly and cause foodborne illnesses).

Room temperature: 15°C- 20°C

Question 6

What is the maillard reaction in proteins?

Answer 6

This reaction results in the browning of food and the development of complex flavors, aromas, and colors, as seen in foods like grilled meat.

Question 7

Food storage techniques

Answer 7

Dry storage: “Dry storage is essential for keeping non-perishable food items and supplies in a cool, dry place to prevent spoilage and contamination.”

Cold storage: “Cold storage involves maintaining a consistent, chilled temperature to preserve perishable goods like dairy products and fresh produce, ensuring they remain safe and fresh for extended periods.”

Freezing: “Freezing is a process used to preserve food by lowering its temperature to below freezing, which halts microbial growth and enzymatic activity, thereby extending the shelf life of items such as meat and vegetables.”

Question 8

Factors contributing to microorganism growth

Answer 8

Food supply: Bacteria grow quickly in high-risk foods that are moist and rich in protein or starch (e.g., dairy, meat, seafood, cooked pasta). Low-risk foods are acidic or high in fat, sugar, or salt (e.g., butter, vinegar, jams).

pH (level of acidity): Bacteria prefer environments with low acidity, typically within a pH range of 4–6, which is common in most protein-based foods.

Moisture: Bacteria thrive in moist conditions, such as on wet dishcloths, damp tea towels, and improperly dried kitchen utensils.

Oxygen: Many bacteria require oxygen to grow, making proper packaging and food covering important to limit exposure.

Temperatures between 5 – 60°C: This range, known as the “danger zone,” allows rapid bacterial growth. Below 5°C, growth is inhibited; above 60°C, most bacteria are killed.

Time: Bacteria can double in number every 10–30 minutes. High-risk foods should not be in the “danger zone” temperature range for more than 4 hours to prevent significant bacterial contamination.