INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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dried, uncooked rice and pasta
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flour and powdered milk
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fish, oysters and sushi
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chocolate bars
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Detailed explanation-1: -When seafood is properly handled and cooked, the risks are minimal. Poor handling practices, such as raw foods coming in contact with cooked foods (cross-contamination) and lack of proper temperature control can also lead to food borne illness.
Detailed explanation-2: -Certain types of food allow quick growth of bacteria because they are generally moist and high in nutrients. These are called high-risk foods. Foods that are less able to support bacterial growth are called low-risk foods. Low-risk foods do not need to go in the fridge and are typically dry foods.
Detailed explanation-3: -Meats, fish, seafood, dairy products, gravy, sauces, pasta, and even cooked rice are just a few examples of high risk foods foods that might be contaminated by minor mistakes.