4.0 Food Processing

Froggy Jumps

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puzzle quiz for classroom session

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Malaysia

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4.0 Food Processing

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4.0 Food Processing


Froggy Jumps 4.0 Food ProcessingOnline version puzzle quiz for classroom session by your love 1 Blancing is mainly used to : a Kill al bacteria spores completely b Inactive enzymes in fruit and vegetable c Produce a dry powder from liquid 2 Which of the following is an example of a flavour enhancer ? a Monosodium glutamate (MSG) b Sodium benzoate c Lecithin 3 Sodium benzoate is commonly used as a preservative in : a Meat and fish b Carbonate drinks, fruit juice, pickles, margarine c Dried fruit and vegetable 4 Which packaging material is commonly used to make containers for shipping and is seldom used for direct food contact ? a Glass b Paperboard c Plastic 5 Sulfur dioxide, sulfites, and bisulfites are commonly used in : a Meat and fish b Smoked ham and bacon c Dried fruits, vegetable and wine 6 Pasteurization completely strerilizes food a True b False c False 7 Which food commonly contains sodium nitrate as a preservative ? a Cheese b Smoked ham & bacon c Fruit juices 8 Etylene oxide & propylene oxide are used for spices. dried fruits & nuts a True b False c False 9 Which of following is NOT a microorganisms involved in food fermentation ? a Bacteria b Virus c Mould 10 A food manufacture wants to produce candied fruit with better texture. Which change would MOST improve the osmotic dehydration process ? a Increase the water content of the fruit b Use a more concentrated sugar solution c Replace sugar with plain water 11 What is the definition of food processing ? a The process of packing food for sale b The technique of cooking food using a microwave oven c The set of methods and technique used to transform raw ingredients into food for consumption 12 What is the temperature and time typically used for heating milk during pasteurization before it is quickly cooled to 4ºC ? a 65ºC for 30 minutes or 72ºC for at least 16 second b 121ºC for 15 minutes c 0ºC to 5ºC for the whole day 13 A low temperature dehydration process that involves freezing the product and removing the ice by sublimation is known as : a Spray dryer b Freeze dryer c Osmotic drying 14 The microorganisms Saccharomyces cerevisiae is highly beneficial and commonly used in making : a Bread and alcohol brewing (wine) b Yogurt and cheese c Vinegar and acids 15 What type of food additive is used to give products a consistent texture and prevent them from separating ? a Preservatives b Colours c Emulsifiers 16 How does the 'Freeze Drying' process preserve food quality differently compared to conventional mechanical dehydration? a Using high-temperature gas pulses b Removing ice through sublimation c Removing water through evaporation 17 What is the primary physical difference between 'Slow Freezing' and 'Rapid Freezing' results? a The size of ice crystal forming b Total moisture content reduction c The inactivation of all enzymes 18 Which specific category of food additives is used to ensure products like mayonnaise maintain a smooth, uniform texture without oil separation? a Antioxidants b Emulsifier c Flavor enhancers 19 Why food additives are used in foods ? a To completely eliminate the need for thermal processing, refrigeration, and freezing. b To permanently replace essential raw agricultural ingredients c To maintain palatability and wholesomeness 20 Why is Blanching typically applied to fruits and vegetables prior to freezing or dehydration? a To achieve complete sterilization and destroy all bacterial endospores. b To inactivate natural enzymes that cause quality deterioration, off-flavors, and discoloration. c To remove all moisture content from the food using extreme high pressure.

You can integrate the game into an LMS compatible with LTI 1.1 or LTI 1.3 such as Canvas, Moodle, or Blackboard. This way, the scores will be automatically saved into the platform’s gradebook.

4.0 Food Processing

Froggy Jumps

About this activity

Created by

Download the paper version to play

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4.0 Food ProcessingOnline version

by your love

Blancing is mainly used to :

Which of the following is an example of a flavour enhancer ?

Sodium benzoate is commonly used as a preservative in :

Which packaging material is commonly used to make containers for shipping and is seldom used for direct food contact ?

Sulfur dioxide, sulfites, and bisulfites are commonly used in :

Pasteurization completely strerilizes food

Which food commonly contains sodium nitrate as a preservative ?

Etylene oxide & propylene oxide are used for spices. dried fruits & nuts

Which of following is NOT a microorganisms involved in food fermentation ?

A food manufacture wants to produce candied fruit with better texture. Which change would MOST improve the osmotic dehydration process ?

What is the definition of food processing ?

What is the temperature and time typically used for heating milk during pasteurization before it is quickly cooled to 4ºC ?

A low temperature dehydration process that involves freezing the product and removing the ice by sublimation is known as :

The microorganisms Saccharomyces cerevisiae is highly beneficial and commonly used in making :

What type of food additive is used to give products a consistent texture and prevent them from separating ?

How does the 'Freeze Drying' process preserve food quality differently compared to conventional mechanical dehydration?

What is the primary physical difference between 'Slow Freezing' and 'Rapid Freezing' results?

Which specific category of food additives is used to ensure products like mayonnaise maintain a smooth, uniform texture without oil separation?

Why food additives are used in foods ?

Why is Blanching typically applied to fruits and vegetables prior to freezing or dehydration?