TLE 10: 2nd Quarter, Lesson 1: Introduction To Food Preservation

Question 1

What is Food Preservation?

Answer 1

It is a process in which perishable food are prevented from getting spoilt.

Question 2

It involved preventing the growth of bacteria, fungi, or other microorganisms.

Answer 2

Food Preservation

Question 3

What is Rancidity?

Answer 3

A condition of unpleasant doors or flavors in food resulting from deterioration of fat or oil portion of a food.

Question 4

The length of time a good product can be stored until degradation occurs.

Answer 4

Shelf life

Question 5

What are the factors that affect the shelf life of food?

Answer 5

1. Temperature
2. Atmosphere
3. Moisture
4. Container

Question 6

How can temperature affect the shelf life of food?

Answer 6

The best temperature for storage is a cool, dry place. Some food spoils because of the sudden change in temperature.

Question 7

This is the factor where too much oxygen in food oxidizes the food causing rancidity.

Answer 7

Atmosphere

Question 8

How does moisture affect the shelf life of food?

Answer 8

The changes in water content of food which results from contact with air or increase exposure in air that causes food to dry.

Question 9

This is a factor where a properly packed food must have a hermetic (air tight) seal. Foods that are removed from its original container might start deteriorating.

Answer 9

Container

Question 10

The changes that happens in food such as in color, taste, smell, and look which dignified if the food is still good for consumption or not.

Answer 10

Degradation

Question 11

What is Autolysis?

Answer 11

The self-destruction of food.

Question 12

When do fruits and vegetables undergo Autolysis?

Answer 12

When they are harvested.

Question 13

When do animals undergo Autolysis?

Answer 13

When they are being slaughtered.

Question 14

This means that the original nutritional value, texture, and flavor of the food are damaged.

Answer 14

Food Spoilage

Question 15

What are the causes of food Spoilage?

Answer 15

Microorganisms
Bacteria, yeasts, or molds
Physical and chemical changes

Question 16

These are very Ting organisms that penetrate the inner tissues of food through cuts and bruises caused by insects.

Answer 16

Microorganisms

Question 17

What are bacteria, yeasts, or molds?

Answer 17

The main carriers of microbes that cause spoilage. They break down the complex organic components of food thus turning them into simpler compounds which causes its fermentation or molding.

Question 18

The absorption of foreign orders, moisture loss or gain and changes in the temperature of food are also causes of spoilage.

Answer 18

Physical and Chemical changes