Lecture 5: Canning and Bottling – Questionnaire

Lecture 5: Canning and Bottling – Questionnaire

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Question 1 of 20

1. Question
Which is NOT a common defect in canned foods?
- Swelling
- Rusting
- Broken vacuum
- Improved flavor
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Question 2 of 20

2. Question
What is the primary purpose of canning?
- Enhance flavor
- Extend shelf life
- Improve appearance
- Reduce cooking time
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Question 3 of 20

3. Question
What is a key benefit of retort canning?
- Faster cooking
- Better flavor
- Commercial sterility
- Reduced packaging cost
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Question 4 of 20

4. Question
Which microorganism is the main target in canning?
- Listeria
- Salmonella
- Clostridium botulinum
- E. coli
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Question 5 of 20

5. Question
Which step ensures safety in bottling acidic foods?
- Blanching
- Rapid cooling
- Hot water bath processing
- Vacuum sealing
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Question 6 of 20

6. Question
What is the first step in the canning process?
- Sterilization
- Sealing
- Blanching
- Sorting and washing
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Question 7 of 20

7. Question
What role does pH play in canning?
- No impact
- Determines heat requirement
- Enhances flavor
- Improves texture
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Question 8 of 20

8. Question
Why is blanching important before canning?
- Adds flavor
- Reduces cooking time
- Inactivates enzymes
- Enhances color
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Question 9 of 20

9. Question
Which labeling information is crucial for canned products?
- Brand name
- Cooking instructions
- Batch number
- Storage temperature
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Question 10 of 20

10. Question
What does “hermetic sealing” mean in canning?
- Partial sealing
- Airtight sealing
- Vacuum sealing
- Loose sealing
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Question 11 of 20

11. Question
Which material is most commonly used for food cans?
- Aluminum
- Copper
- Glass
- Plastic
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Question 12 of 20

12. Question
What is the purpose of a vacuum in canned foods?
- Improve flavor
- Prevent corrosion
- Reduce oxygen content
- Increase shelf life by freezing
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Question 13 of 20

13. Question
At what temperature is commercial sterilization usually achieved in canning?
- 60°C
- 72°C
- 100°C
- 121°C
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Question 14 of 20

14. Question
Why is headspace left in jars during bottling?
- For aesthetics
- Prevent overfilling
- Allow vacuum formation
- Avoid spoilage
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Question 15 of 20

15. Question
Which type of heat transfer is most dominant in canned liquids?
- Conduction
- Convection
- Radiation
- Evaporation
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Question 16 of 20

16. Question
What is the risk if cans are not properly sealed?
- Overcooking
- Loss of nutrients
- Botulism
- Product discoloration
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Question 17 of 20

17. Question
What factor affects heat penetration in canned food?
- Can size
- Cooking method
- Cooling temperature
- Food color
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Question 18 of 20

18. Question
Why are glass bottles preferred for acidic foods?
- Cost-effective
- Lightweight
- Non-reactive
- Better heat retention
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Question 19 of 20

19. Question
What is the purpose of cooling cans after processing?
- Enhance taste
- Improve color
- Prevent overcooking
- Reduce microbial load
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Question 20 of 20

20. Question
How can you detect a compromised can seal?
- Rust formation
- Swollen lid
- Change in color
- Reduced weight
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