8. From the list of control measures given in exercise number seven, select three that
are applicable to the control of enzymatic action that can cause food spoilage.
a. ___________________________________________________________.
b. ___________________________________________________________.
c.
___________________________________________________________.
9.
List at least six methods of preserving foods on a commercial basis.
a. ___________________________________________________________.
b. ___________________________________________________________.
c.
___________________________________________________________.
d. ___________________________________________________________.
e. ___________________________________________________________.
f.
___________________________________________________________.
10.
A preservative that may NOT be legally added to food is:
a. Salicylic acid.
b. Acetic acid.
c.
Sodium benzoate.
d. Sulfur dioxide.
e. Sodium nitrite.
11.
A widely-used preservative inhibits many species of bacteria by dehydration and
a. Sugar.
b. Sodium nitrate.
c.
Salt.
d. Spices.
e. Vinegar.
MD0703
3-25