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Quiz sur la conservation alimentaire

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Quiz sur la conservation alimentaire

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About this activity

Questions sur les procédés de congélation

Created by

souhail dhahri
souhail dhahri
Tunisia

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Quiz sur la conservation alimentaire
 

Quiz sur la conservation alimentaireOnline version

Questions sur les procédés de congélation

by souhail dhahri
1

41. La durée de conservation congelée est : A) 1 jour B) 1 semaine C) 4 0 24 mois D) 100 mois Re9ponse : C

2

42. La premi0re phase de conge9lation est : A) De9conge9lation B) Refroidissement rapide C) Fusion D) Re9chauffement Re9ponse : B

3

43. Pendant le palier de conge9lation : A) Formation de glace B) Cuisson C) Se9chage D) Fermentation Re9ponse : A

4

44. La surge9lation est une conge9lation : A) Lente B) Rapide C) Naturelle D) Inexistante Re9ponse : B

5

45. La surge9lation forme : A) Gros cristaux B) Petits cristaux C) Aucun cristal D) Cristaux de sel Re9ponse : B

6

46. Les petits cristaux : A) De9truisent les cellules B) Pre9servent la structure cellulaire C) Augmentent les pertes D) Oxydent Re9ponse : B

7

47. La conge9lation lente produit : A) Petits cristaux B) Gros cristaux C) Aucun cristal D) Cristaux gazeux Re9ponse : B

8

48. Les gros cristaux peuvent : A) Percer les parois cellulaires B) Ame9liorer la texture C) Augmenter les vitamines D) Re9duire l'eau Re9ponse : A

9

49. Le fluide utilise9 dans les tunnels est : A) Eau B) Air pulse9 C) Huile D) Vapeur Re9ponse : B

10

50. L'avantage des tunnels est : A) Souplesse d'utilisation B) Prix tre8s faible C) Absence d'e9nergie D) Aucun Re9ponse : A

11

51. Les conge9lateurs e0 plaques fonctionnent par : A) Contact direct B) Rayonnement C) Fermentation D) Dessiccation Re9ponse : A

12

52. Les plaques peuvent eatre : A) Horizontales ou verticales B) Rondes uniquement C) Liquides D) Absentes Re9ponse : A

13

53. L'avantage des plaques est : A) Bonne efficacite9 e9nerge9tique B) Faible rendement C) Faible contact D) Absence de froid Re9ponse : A

14

54. Leur inconve9nient principal : A) Produits irre9guliers difficiles e0 traiter B) Trop rapides C) Trop chauds D) Pas de froid Re9ponse : A

15

55. La conge9lation cryoge9nique utilise : A) Soleil B) Azote liquide ou COb2 liquide C) Eau chaude D) Vapeur Re9ponse : B

16

56. Cette technique est : A) Tre8s lente B) Tre8s rapide C) Sans froid D) Naturelle Re9ponse : B

17

57. Son principal inconve9nient : A) Cofbt e9leve9 B) Faible vitesse C) Oxydation D) Absence d'efficacite9 Re9ponse : A

18

58. La de9conge9lation consiste e0 : A) Former de la glace B) Revenir e0 l'e9tat non congele9 C) Chauffer 0 100b0C D) Ste9riliser Re9ponse : B

19

59. La de9conge9lation est souvent : A) Plus rapide que la conge9lation B) Plus lente que la conge9lation C) c9gale D) Instantane9e Re9ponse : B

20

60. La zone critique est : A) 10b0C 0 20b0C B) -5b0C 0 -1b0C C) 50b0C 0 60b0C D) -50b0C 0 -40b0C Re9ponse : B

21

61. Une de9conge9lation lente favorise : A) Les microbes B) La ste9rilite9 C) Le se9chage D) La cuisson Re9ponse : A

22

62. L'exsudat contient : A) Eau B) Vitamines C) Prote9ines D) Toutes les re9ponses Re9ponse : D

23

63. L'exsudat provoque : A) Gain nutritif B) Perte de matie8re C) Cuisson D) Ste9rilisation Re9ponse : B

 
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