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Quiz about Lyophilize  Freeze or Preserve
Quiz about Lyophilize  Freeze or Preserve

Lyophilize - Freeze or Preserve? Quiz


Lyophilization is the process of freeze-drying perishables. Which other methods of food preservation are you familiar with?

A multiple-choice quiz by lones78. Estimated time: 3 mins.
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Author
lones78
Time
3 mins
Type
Multiple Choice
Quiz #
351,559
Updated
Feb 29 24
# Qns
10
Difficulty
Easy
Avg Score
9 / 10
Plays
856
Awards
Top 35% Quiz
Last 3 plays: Guest 76 (2/10), coryson76 (9/10), Guest 131 (9/10).
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Question 1 of 10
1. Which food preservation method consists of chilling foods, but not to the point of freezing them? Hint


Question 2 of 10
2. Which chilling process preserves food longer than refrigeration by turning the moisture in the food to ice? Hint


Question 3 of 10
3. Which food preserving method works on the premise that removing oxygen from a container can help to preserve the food within? (hint: this method could possibly help to clean your floors?)



Hint


Question 4 of 10
4. One of the earliest forms of food dehydration, which preserving process uses salt, smoke, cooking, sugar and nitrates either in combination or as a stand-alone preserving 'ingredient'? Hint


Question 5 of 10
5. Similar to curing, which food preservation process works by cooking food, imparting flavour from burnt wood? Hint


Question 6 of 10
6. Which food preservation process serves to increase the shelf-life of a food via saturation in some kind of edible liquid (such as brine or vinegar)? Hint


Question 7 of 10
7. Probably the most well-known product preserved by this method is Spam. Which food preservation method uses heat, and the possible addition of an acidic agent, before sealing the food in a bottle or can? Hint


Question 8 of 10
8. Aspic is a dish where food is set into a meat stock gelatin. What is the name of this form of food preservation? Hint


Question 9 of 10
9. Which modern food preserving process involves exposing food to ionizing radiation to kill off bacteria, mould and insect pests? Hint


Question 10 of 10
10. Perhaps NOT a modern or common food preservation technique, which process is highly effective for preserving root vegetables, century eggs and some meats? (Hint: don't dig yourself into a hole thinking about this one!) Hint



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Most Recent Scores
Oct 27 2024 : Guest 76: 2/10
Oct 14 2024 : coryson76: 9/10
Oct 09 2024 : Guest 131: 9/10
Oct 02 2024 : Guest 199: 8/10
Sep 29 2024 : rockstar51: 10/10
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Sep 21 2024 : mandy2: 9/10
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Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. Which food preservation method consists of chilling foods, but not to the point of freezing them?

Answer: Refrigeration

In 1756, William Cullen demonstrated the first known method of artificial refrigeration. In 1758 Benjamin Franklin and John Hadley found that by evaporating volatile liquids, the temperature of objects could be reduced quite rapidly - even past the freezing point of water. The first commercial refrigerated shipping occurred when a refrigeration unit was fitted to a 'Dunedin', a New Zealand vessel, in 1882 - this lead to a boom of dairy and meat between countries in the southern hemisphere, such as Australia and South America.

Refrigeration helps to preserve fresh foods by slowing the growth of micro-organisms that cause food to rot.
2. Which chilling process preserves food longer than refrigeration by turning the moisture in the food to ice?

Answer: Freezing

Due to the fact that the moisture in the food is frozen, most bacterial species are unable to grow - thereby prolonging the life of the food.

Clarence Birdseye is probably best known as the person who brought snap-frozen food into the public awareness. He discovered that by freezing foods quickly the food tasted fresher and lacked the mushiness and dry consistency of those foods frozen using conventional (at the time) methods.
3. Which food preserving method works on the premise that removing oxygen from a container can help to preserve the food within? (hint: this method could possibly help to clean your floors?)

Answer: Vacuum packing

Reducing the oxygen around a food limits the growth of bacteria and fungi that require oxygen or air to breed or grow. Vacuum packing more commonly used for the storing of dry foods such as cured meats, cheeses and smoked fish.

Delicate foods such as potato chips (crisps) also use a type of vacuum packaging to protect them. Oxygen is removed from the packaging and an inert gas, such as nitrogen, is added instead.
4. One of the earliest forms of food dehydration, which preserving process uses salt, smoke, cooking, sugar and nitrates either in combination or as a stand-alone preserving 'ingredient'?

Answer: Curing

Smoked and salt-cured meat date back to ancient times using different methods depending on where and how the producers lived. For example, Plains Indians would hang meat at the top of their tepee where the smoke from and internal fire was more likely to flavour and preserve the food.

Salting works by drawing the moisture from organisms on the foodstuff thereby impeding the growth of bacteria.

Some of the curing processes add to the flavour of the food, some don't. Part of the 'art' of curing food is getting the desired flavour at the end of the process.
5. Similar to curing, which food preservation process works by cooking food, imparting flavour from burnt wood?

Answer: Smoking

It is thought that smoking food goes back to primitive times (cavemen). It was discovered that meat dried using smoke was better preserved and had a different flavour to meat simply hung up to dry.

Smoking can be used either with or without pre-curing. It is also used in modern times as a cooking process (adding flavour to food to be eaten immediately) as well as a preservation method.

Different types of wood smoke can impart different flavours on the food being smoked. The addition of herbs and tea to the smoke is also a common practice for imparting flavour to the food (usually meat).
6. Which food preservation process serves to increase the shelf-life of a food via saturation in some kind of edible liquid (such as brine or vinegar)?

Answer: Pickling

There are two common types of pickling - chemical or fermentation pickling. Chemical pickling is where a food is submersed in an acidic liquid (and sometimes heated or boiled) before being stored in the same liquid. Usually vinegar or brine (salt water) is used as a pickling liquid. Fermentation pickling works by first salting the food to draw out excess moisture then letting the food sit at room temperature to ferment in its own juices and the lactic acid bacteria produced by the salting process.

Foods that are generally chemically pickled include cucumbers, gherkins, eggs and corned beef, while foods generally fermentation pickled are those such as sauerkraut (pickled cabbage), kimchi (Korean pickled vegetables) and nukazuke (Japanese pickled vegetables).
7. Probably the most well-known product preserved by this method is Spam. Which food preservation method uses heat, and the possible addition of an acidic agent, before sealing the food in a bottle or can?

Answer: Canning or bottling

Canning and bottling both include cooking food and sealing it in a container. The container is then heated (or boiled) to kill off or sterilise any remaining bacteria. Depending on the type of food, other preservatives or acidic agents are added to help with the process.

Canning and bottling are mainly used to preserve fruits and vegetables but is also used to preserve other foodstuffs, like processed meats such as Spam.
8. Aspic is a dish where food is set into a meat stock gelatin. What is the name of this form of food preservation?

Answer: Jellying

Have you ever heard of jellied eels? They are preserved using this process. Basically a food is cooked and put into a dish (usually the desired final shape of the food), before having a meat stock poured over it. When the stock cools it sets due to the natural gelatin found in the meat it was made from. The stock can be clarified before pouring over the food to be preserved, resulting in a clear jelly-like substance when cooled. The final product is just like a savoury jelly with food (such as vegetables, eggs, etc) set inside it.
9. Which modern food preserving process involves exposing food to ionizing radiation to kill off bacteria, mould and insect pests?

Answer: Irradiation

High energy electrons, x-rays or gamma rays are used to kill bacteria, mould and other nasties such as insects, in a food preserving process known as irradiation. The process is also referred to as 'cold pasteurisation' as the result is similar yet no heat is involved in the process (as in 'normal' pasteurisation).

As irradiation doesn't kill viruses, the food being treated has to be of high quality in the first place. Although it can be said for most food-preservation techniques that it is preferred that food is of high quality before treatment.
10. Perhaps NOT a modern or common food preservation technique, which process is highly effective for preserving root vegetables, century eggs and some meats? (Hint: don't dig yourself into a hole thinking about this one!)

Answer: Burial

Low light, low temperatures and low oxygen below ground are the factors that can help to preserve buried food. Burial can be combined with other types of preservation (such as fermentation, curing or smoking), and soils that have a high salt content, are dry or are frozen are preferable to use for this process.

Biopreservation is using and controlling natural microbes to prolong the life of food, hurdle technology is the use of several different techniques to preserve food, and blast chilling is a method of cooling food very quickly (similar to freezing yet quicker again).
Source: Author lones78

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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