Q. Phosphate based leavening agents in dough crystallize.

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Q. Which of the following is a reason for the rejection of baked goods?

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Q. Statement 1: Proofing is making the dough water proof.
Statement 2: Proofing increases the temperature of the dough from 7-10 °C to 14-20 °C.

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Q. Proofing allows the required chemical reactions to take place to allow enough CO₂ to leave the container and make the dough to fill the container so as to close the gas vents.

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Q. Statement 1: Canned dough is frozen below 0 °C.
Statement 2: Canned dough is frozen above -6 °C.

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Q. Proper conditioning of the dough at temperatures such as -7 °C to -5 °C are required to be maintained so that _____ is formed that prevents baked products from appearing glass-like.

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Q. With the increase in temperature, the holding time of the dough for cooling needs to be_____

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Q. After phosphate dodecahydrate has been formed, the dough can be stored for more than 12 weeks.

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Q. Modification of carbon dioxide and oxygen levels for storage is worth it only if_____

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Q. Controlled atmosphere has more oxygen than carbon dioxide.

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Q. Which of the following is NOT delivered by the modified atmosphere (MA) or controlled atmosphere (CA)?

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Q. Which of the following variables affect gas exchanges into and out of the package?

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Q. Which of the following is NOT the correct method to enhance storage?

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Q. Statement 1: Sub atmospheric storage involves ventilating the produce with air saturated with water vapor by continuously evacuating the container with a sealed vacuum pump.
Statement 2: Under hypobaric storage, a gas in equilibrium with its surroundings will have its outward diffusion rate proportional to concentration gradient and diffusivity.

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Q. Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____

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Q. Statement 1: Under hypobaric storage, the gas always attains equilibrium with its surroundings.
Statement 2: Hypobaric storage is a continuous process.

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Q. Statement 1: Under hypobaric storage, oxygen content is reduced to reduce the rate of synthesis of volatile.
Statement 2: Altering respiration can help in decreasing the production of carbon dioxide.

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Q. Which of the following is true with respect to volatile by controlling oxygen content in storage?

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Q. Statement 1: A gas atmosphere containing 20% CO₂ is effective in inhibiting slime-producing bacteria.
Statement 2: Meat can be preserved by protecting it from oxygen as the majority of bacteria grow in that atmosphere.

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Q. Statement 1: Influence of bacteria has more effect on the storage of food than the pH control.
Statement 2: Meat color is due to the presence of _____

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