Lecture 2: Processing Technologies for RTE Products – Questionnaire
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Question 1 of 20
1. Question
Flash freezing prevents:
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Question 2 of 20
2. Question
Which process is crucial for ensuring microbial safety in RTE products?
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Question 3 of 20
3. Question
Heat and pressure are applied in:
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Question 4 of 20
4. Question
High-Pressure Processing (HPP) helps to:
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Question 5 of 20
5. Question
Which step is crucial for ensuring uniform cooking in RTE products?
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Question 6 of 20
6. Question
Which technology extends shelf life by removing moisture?
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Question 7 of 20
7. Question
Clean room environments are essential for:
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Question 8 of 20
8. Question
Pasteurization is commonly used for:
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Question 9 of 20
9. Question
The final step in RTE production is usually:
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Question 10 of 20
10. Question
What does retort processing involve?
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Question 11 of 20
11. Question
Which method uses radiation to eliminate pathogens?
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Question 12 of 20
12. Question
Vacuum packaging prevents:
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Question 13 of 20
13. Question
Which process reduces the temperature rapidly to preserve quality?
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Question 14 of 20
14. Question
Aseptic processing is mainly used for:
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Question 15 of 20
15. Question
Which technique is used to reduce cooking time for RTE meals?
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Question 16 of 20
16. Question
Microbial load in RTE products is reduced by:
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Question 17 of 20
17. Question
Lyophilization is another term for:
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Question 18 of 20
18. Question
Which processing method retains nutrients best in RTE foods?
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Question 19 of 20
19. Question
The purpose of blanching in RTE production is:
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Question 20 of 20
20. Question
What is the effect of modified atmosphere packaging (MAP)?
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