FNH Quiz 4.pdf - UBC FNH 200 QUIZ 4 1 Cheddaring refers to...

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UBC FNH 200 QUIZ 4 1. “Cheddaring” refers to: cutting of the matted curd and piling the blocks on one another 2. Irradiation is currently approved to reduce the microbial load of thee filling food ingredients in Canada: ground beef 3. Changes that can occur in foods as a result of irradiation include: formation of free radicals 4. In Canada, the following federal agency is responsible for aspects related to wholesomeness and safety: The HPFB of Health Canada 5. Raisins sampled in class were sweet because: sugars migrate to the outer surface of the grape, during the dehydration process, where they are deposited as the water evaporates 6. Rate of dehydration depends on: all of the above 7. Preservation of foods through fermentation is a direct result of: none of the above 8. The ability of dehydration to result in preservation is attributed to: a decrease in water act 9. Which of the following may be used as a source of ionizing energy: gamma radiation 10. In the cheese making video:
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