Tle 3

Question 1

Carried out by vigorous spraying with water, which may chlorinated and used to deter pests, and by immersion, with the aid of brushes or by shaking and stirring.

Answer 1

Washing

Question 2

➤ Are used for products which have a low moisture content and high mechanical strength such as nuts and grains.

Answer 2

DRY CLEANING

Question 3

➤ Are used to separate raw materials into categories on the basis of shape, size, weight, and color.

Answer 3

SORTING AND SCREENING

Question 4

➤ Is the assessment of a number of characteristics of food to obtain an indication of the overall quality of a particular food.

Answer 4

GRADING

Question 5

➤ Involves the removal of inedible parts or parts with defects and cutting to a size appropriate for further processing.

Answer 5

TRIMMING

Question 6

➤ Can be achieved by mechanical cutting or abrasion, or by the application of steam, hot water, or heated air.

Answer 6

PEELING

Question 7

involves using machinery and equipment to transform raw ingredients into processed food products. This can include activities like grinding, chopping, blending, and mixing.

Answer 7

Mechanical food processing

Question 8

➤ Are widely applied for the production of bread, biscuits, cheese, confectionery, and pies.

Answer 8

FORMING, MOLDING, AND EXTRUSION

Question 9

➤ It is used to improve food palatability. Provide rapid means of removing moisture and as well as producing a number of physical and chemical changes.

Answer 9

HEATING

Question 10

➤ is an important step in processing of fruits and green vegetables and involves their exposure to high temperatures for a short period of time.

Answer 10

STEAM AND WATER
HEATING
Blanching

Question 11

➤ Is the partial removal of water from liquid food by boiling and is used to preconcentrate, increase the solid content, and to change the color of the food.

Answer 11

EVAPORATION

Question 12

➤ The treatment of foods by heat is principally used in their preservation. It prevents bacterial and enzyme activity otherwise resulting in the loss of product quality.

Answer 12

R
PASTEURIZATION, STERILIZATION, AND UHT

Question 13

➤ Is applied in the processes of baking and roasting and involves both convective and radiative heat transfer to the surface of the food and conduction within

Answer 13

HOT AIR

Question 14

➤ Frying involves cooking food in edible at temperature typically in the region of 160°C to 190°C. Vegetable oils are normally used due to their edibility, stability to high temperature, and cost.

Answer 14

HOT OIL

Question 15

are used to reduce the rate of biochemical and microbiological change in order to extend the shelf life of fresh and process foods.

Answer 15

Cooling and chilling

Question 16

is essential to encourage certain desirable reactions to occur between the constituents and various emulsions.

➤

Answer 16

Mixing

Question 17

occurs when two liquids, which are not soluble to one another, are dispersed into fine droplets within each other.

Answer 17

Emulsions

Question 18

mixing used for mixed feed, blends of tea and coffee, dried soup, cake mixes, custard, and ice cream.

➤ mixing used for canned products, dough, and dairy products.

➤ mixing

Answer 18

Solid/solid
Solid/liquid
Liquid/gas

Question 19

is defined as a food which has not had an appreciable level of consumption or a process which has not previously been used.

Answer 19

novel food