Which of the following is a reason for the addition of spice oils to – McqOptions

MCQOPTIONS

1.	Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation?
A.	Decrease enzymes
B.	Coagulation of certain mechanisms
C.	Reduces heat resistance of spores
D.	All of the mentioned
Answer» D. All of the mentioned

Discussion

No Comment Found

Related MCQs

Statement 1: Salt inhibits the heat resistance of bacteria.Statement 2: Phosphate ions are important in spore formation.
Which of the following is a reason for the addition of spice oils to certain foods for the reason of preservation?
What change in pH should be made to tomato soup to increase its preservation?
Niti brings home two packets. One is a pickle bottle and the other a tomato soup packet. After opening the packet, reading the expiry date and smelling them she realizes that they’re both spoiled. Which of these two would she anyway haven’t known (other than the expiry date) to be spoiled without opening?
Niti and Reeti go shopping. Niti picks up a pickle bottle which is slightly bulged. Reeti immediately asks her to keep it back saying that he bulging means it is spoiled. What could be the reason for the bulging?
Statement 1: Thermophilic flat sour spoilage generally doesn’t take place at home.Statement 2: Thermophilic flat sour spoilage has one difficulty that there is only formation of acids and no gas leaks.
Thermophilic flat sour spoilage is due to _____
Which of the following spore forming bacteria may lead to overcooked and degraded canned food?
Which of the following is true about clostridrium botulinum?
Which of the following organisms have a high resisting effect at high temperatures?