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Froggy Jumps
Froggy Jumps

Food Preservation

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Food Preservation

Froggy Jumps

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About this activity

Methods in Food Preservation

Created by

Charline Aredidon
Charline Aredidon
Philippines

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Food Preservation
 

Froggy Jumps

Food PreservationOnline version

Methods in Food Preservation

by Charline Aredidon
1

Which fruit classification includes apples and pears?

2

What is a key quality indicator for fresh tropical fruits like mangoes and papayas?

3

Which curing ingredient is responsible for extracting moisture and preventing bacterial growth?

4

Which ingredient is added during curing to preserve meat color, flavor, and prevent bacterial growth/spoilage?

5

What is the primary function of sugar when used as a curing ingredient?

6

Which curing ingredient helps boost yield and retain moisture in meat products?

7

What is the main role of Ascorbic Acid in cured meats?

8

Which ingredient enhances taste and aroma in cured meats?

9

What ingredient is added to cured meat to alter or supplement its structure?

10

Peaches, plums, and coconuts belong to which category of fruits?

11

Coconuts are classified as Pome / Hard fruits.

12

Spices are added during curing to add flavor.

13

Salt works as a preservative by increasing moisture inside bacteria.

14

Ascorbic Acid is used to boost product yield and moisture.

15

Quality standards for fresh citrus fruits include having no bruises and no pest damage.

16

Apples and pears are classified as ________ fruits.

17

Nitrate and Nitrite preserve meat color, flavor, and prevent ________.

18

In curing, ________ boosts yield and moisture retention.

19

Strawberries and raspberries belong to the ________ fruit category.

20

The ingredient used to retain meat color during curing is ________ acid.

 
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