INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Non-perishable
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Semi-perishable
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Perishable
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Fortified
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Detailed explanation-1: -Berries. Once a berry is plucked from its stem an unseen timer starts to go off-the countdown to their spoiling. Avocados. Kale. Hummus. Cooked Grains. Yogurt. Fish. Cooked Vegetables. More items •30-Apr-2019
Detailed explanation-2: -In short, perishable foods are those that spoil or “go bad” quickly if they’re not stored at certain temperatures, whereas non-perishable foods have longer shelf lives and can be stored at room temperature.
Detailed explanation-3: -Examples of perishable foods are: meat, poultry, fish, vegetables and raw fruits. Some bacteria can cause food to spoil and develop unpleasant odours, tastes and textures. vi. Vegetable and fruits should be put in plastic containers or nylon bags and stored in the lower compartment of the refrigerator.
Detailed explanation-4: -Food spoilage occurs when there’s a disagreeable change in the normal state of the food making it unfit to eat. This may be a change to the taste, texture, smell or appearance of the food. Spoilage is usually caused by yeast, mould or bacteria.