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LC Home Economics study materials
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LC Home Economics practice questions

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Question 1Food Studies and Culinary Skills

Which food preservation method works mainly by lowering water activity so that microorganisms cannot grow?

  1. Blanching in boiling water
  2. Vacuum sealing in plastic
  3. Chilling at 4 °C
  4. Curing with salt Correct answer.

Explanation

Salt curing draws moisture out of food and binds the remaining water, so the low water activity prevents bacterial and mould growth. This is why traditional bacon and salted fish keep for long periods without refrigeration.

Question 2Food Studies and Culinary Skills

In bread making, what is the main function of kneading the dough?

  1. It caramelises the surface sugars for colour
  2. It adds air bubbles directly into the crumb
  3. It develops the gluten network that gives structure and elasticity Correct answer.
  4. It kills the yeast so the loaf does not over-proof

Explanation

Kneading hydrates the flour proteins and aligns them into an elastic gluten network that traps gas and gives bread its structure. Without adequate kneading the loaf is dense and poorly risen.

Question 3Food Studies and Culinary Skills

Which cooking method is an example of a dry-heat technique?

  1. Grilling Correct answer.
  2. Steaming
  3. Poaching
  4. Braising

Explanation

Grilling transfers heat by radiation and hot air without added liquid, so it is a dry-heat method. Dry heat promotes browning and flavour development on the food surface.

Question 4Food Studies and Culinary Skills

Which vitamin is most vulnerable to loss when vegetables are cut and then left standing in water before cooking?

  1. Vitamin K
  2. Vitamin B1 (thiamin) Correct answer.
  3. Vitamin D
  4. Vitamin A

Explanation

Thiamin and other B-group vitamins and vitamin C are water-soluble, so they leach into soaking water and are also destroyed by heat and oxidation. Keeping cuts large and using the cooking water reduces these losses.

Question 5Food Studies and Culinary Skills

What is the culinary purpose of adding a small amount of acid, such as lemon juice, to a fruit salad?

  1. It speeds up oxidation for flavour
  2. It slows enzymatic browning and preserves colour Correct answer.
  3. It raises the pH and softens the fruit
  4. It increases the sugar content of the fruit

Explanation

Polyphenol oxidase causes cut fruit to brown, and this enzyme works poorly at low pH. Acidifying the surface with lemon juice therefore slows browning and keeps the fruit looking fresh.

Question 6Food Studies and Culinary Skills

Which piece of equipment is most appropriate for measuring 250 g of flour accurately in a school food laboratory?

  1. A tablespoon
  2. A kitchen balance reading to the nearest gram Correct answer.
  3. A glass measuring jug marked in millilitres
  4. A liquid measuring cup

Explanation

Mass is measured with a balance, which gives a direct and reproducible reading in grams. Volume measures are unreliable for flour because how tightly it is packed changes the mass considerably.

Question 7Food Studies and Culinary Skills

Which of the following is a high-risk food that should be kept out of the temperature danger zone?

  1. Dried pasta
  2. Whole onions
  3. Raw chicken Correct answer.
  4. Table salt

Explanation

Raw poultry is moist, protein-rich and near-neutral in pH, so it supports rapid bacterial growth and must be kept chilled or cooked promptly. The danger zone of roughly 5 °C to 60 °C is where pathogens multiply fastest.

Question 8Food Studies and Culinary Skills

Which cereal grain is the main ingredient of traditional Japanese sake?

  1. Wheat
  2. Barley
  3. Maize
  4. Rice Correct answer.

Explanation

Sake is brewed from rice, water, koji mould and yeast, with the koji converting rice starch into fermentable sugar. The polishing of the rice grain strongly influences the style of the sake.

Question 9Food Studies and Culinary Skills

A student wants to make a gel that sets firmly enough to be sliced. Which combination gives the most reliable set?

  1. Whisked egg white folded into cold milk
  2. Gelatin dissolved and set in a warm room
  3. Cornflour stirred into cold water
  4. Agar dissolved by boiling and cooled Correct answer.

Explanation

Agar must be boiled to dissolve fully and then sets into a firm, brittle gel as it cools, which can be sliced. Its setting temperature is well above room temperature, unlike gelatin.

Question 10Food Studies and Culinary Skills

Why is milk scalded before being used in some traditional bread and cake recipes?

  1. To turn the lactose into glucose
  2. To sterilise the flour in the mixture
  3. To increase the fat content of the milk
  4. To denature whey proteins that can weaken gluten and to improve flavour Correct answer.

Explanation

Heating milk denatures whey proteins that can otherwise interfere with gluten development and gives a slightly cooked, nutty flavour. Scald marks on the pan also show when the milk has reached the right temperature.

Question 11Food Studies and Culinary Skills

When making mayonnaise, oil is added to egg yolk very slowly at first. What is the reason for this?

  1. To allow the yolk proteins to form a stable emulsion around small oil droplets Correct answer.
  2. To keep the mixture cold enough to prevent bacterial growth
  3. To let the vinegar evaporate before more oil is added
  4. To prevent the oil from becoming rancid

Explanation

Egg yolk contains lecithin and proteins that act as emulsifiers, coating small oil droplets so they stay dispersed. Adding oil too fast overwhelms the emulsifier and the mixture breaks.

Question 12Food Studies and Culinary Skills

A recipe states that a 100 g portion of a dish provides 20 g of protein, 30 g of carbohydrate and 10 g of fat. Using 4, 4 and 9 kcal per gram respectively, what is the energy value of the portion?

  1. 290 kcal Correct answer.
  2. 440 kcal
  3. 220 kcal
  4. 370 kcal

Explanation

Protein gives 20 × 4 = 80 kcal, carbohydrate gives 30 × 4 = 120 kcal and fat gives 10 × 9 = 90 kcal, totalling 290 kcal. These Atwater factors are the standard basis for energy calculations on food labels.

Question 13Food Studies and Culinary Skills

Why is a roux cooked before the liquid is added when making a white sauce?

  1. To evaporate all the water from the butter
  2. To remove the raw flour taste and coat starch granules so the sauce thickens without lumps Correct answer.
  3. To brown the flour and give a dark colour
  4. To activate the gluten in the flour

Explanation

Cooking flour in fat gelatinises and coats the starch granules, so they swell evenly when liquid is added and the sauce thickens smoothly. It also cooks out the raw, starchy flavour.

Question 14Food Studies and Culinary Skills

Which change best reduces the fat content of a cake without ruining its texture?

  1. Increase the baking temperature and shorten the time
  2. Remove the eggs and add more sugar
  3. Replace part of the butter with an equal mass of fruit purée and reduce the liquid Correct answer.
  4. Replace all the butter with an equal mass of plain flour

Explanation

Fruit purée adds moisture and some sweetness, so replacing part of the butter keeps the cake tender while cutting fat. Replacing all the fat or removing eggs would damage structure and moisture.

Question 15Food Studies and Culinary Skills

A cook wants to speed up the cooking of dried beans. Which step is most effective and safe?

  1. Cook them in a pressure cooker without any pre-soaking at high pressure
  2. Add bicarbonate of soda in large amounts to the cooking water
  3. Soak them in salted water overnight before boiling
  4. Boil them briefly, then soak them off the heat for an hour before simmering Correct answer.

Explanation

A short boil followed by an off-heat soak rehydrates the beans quickly and evenly, so they cook faster and more uniformly. It is a recognised quick-soak method that also helps reduce flatulence-causing sugars.

Question 16Food Studies and Culinary Skills

Which statement best explains why vegetables cooked by stir-frying retain more water-soluble vitamins than those boiled in a large volume of water?

  1. Stir-frying removes oxygen from the food
  2. Stir-frying raises the pH and protects vitamins
  3. Stir-frying adds oil that replaces lost vitamins
  4. Stir-frying uses less water and shorter cooking time, so less leaching and heat destruction occur Correct answer.

Explanation

Water-soluble vitamins are lost by leaching into cooking water and by heat and oxidation. Stir-frying uses little liquid and a short cooking time, so these losses are minimised.

Question 17Food Studies and Culinary Skills

Which sensory test is most suitable for finding out whether consumers can detect a small difference in sugar level between two samples of the same drink?

  1. A food frequency questionnaire
  2. A paired comparison or triangle test Correct answer.
  3. A focus group discussion
  4. A nine-point hedonic scale

Explanation

Discrimination tests such as the paired comparison and triangle test are designed to detect whether a difference exists between samples. They are not designed to measure liking, which requires hedonic scales.

Question 18Food Studies and Culinary Skills

A sauce has separated into oil and water layers. Which action is most likely to restore it?

  1. Adding cold water and stirring vigorously
  2. Adding more oil quickly while stirring
  3. Heating the sauce strongly until the oil evaporates
  4. Whisking in a small amount of an emulsifier such as mustard or egg yolk Correct answer.

Explanation

A broken emulsion can often be rescued by whisking in a little emulsifier to stabilise the interface, sometimes with a teaspoon of water to help the droplets re-form. Adding more oil quickly would worsen the break.

Question 19Food Studies and Culinary Skills

Which practice best prevents cross-contamination in a school kitchen?

  1. Storing raw meat above salad in the refrigerator
  2. Using the same board for raw meat and salad after wiping with a dry cloth
  3. Using colour-coded boards and washing hands between handling raw and ready-to-eat foods Correct answer.
  4. Thawing frozen chicken on the worktop overnight

Explanation

Separate colour-coded boards and hand washing stop pathogens from raw foods reaching ready-to-eat foods. This breaks the route by which bacteria such as Campylobacter and Salmonella reach the mouth.

Question 20Food Studies and Culinary Skills

Which factor most affects the gelatinisation of starch during cooking?

  1. The presence of water and heat in the right proportion Correct answer.
  2. The colour of the starch powder
  3. The shape of the saucepan
  4. The brand of the whisk

Explanation

Starch granules absorb water and swell when heated, and gelatinisation requires both sufficient water and heat. Without enough water the starch cannot fully hydrate and thicken properly.

Question 21Food Studies and Culinary Skills

Which of the following best explains why a protein food such as egg white coagulates when heated?

  1. Heat hydrolyses the protein into amino acids
  2. Heat adds water to the protein, making it swell
  3. Heat breaks the hydrogen bonds so proteins unfold and bond to each other, forming a network Correct answer.
  4. Heat converts protein into carbohydrate

Explanation

Heating disrupts the weak bonds holding the protein in its folded shape, so it denatures and the exposed groups bond to neighbouring molecules. This network traps water and turns the egg white solid.

Question 22Food Studies and Culinary Skills

A manufacturer wants to extend the shelf life of sliced cooked ham while keeping it safe and palatable. Which combination is most appropriate?

  1. Freezing and then thawing repeatedly
  2. Vacuum packaging and chilled storage Correct answer.
  3. Adding large amounts of sugar at room temperature
  4. Storage in an open display at room temperature

Explanation

Vacuum packaging excludes oxygen and chilled storage slows the growth of spoilage and pathogenic bacteria. Together they extend shelf life while keeping the ham safe and palatable.

Question 23Food Studies and Culinary Skills

A student substitutes wholemeal flour for white flour in a bread recipe but keeps everything else the same. Which result is most likely, and why?

  1. A lighter loaf, because wholemeal flour has more gluten
  2. A loaf that rises faster, because bran feeds the yeast
  3. A denser loaf, because bran particles cut gluten strands and absorb water Correct answer.
  4. A sweeter loaf, because wholemeal flour contains no starch

Explanation

Bran particles physically interrupt the gluten network and absorb water, so wholemeal dough develops less elasticity and rises less. Increasing the water and kneading more can partly compensate.

Question 24Food Studies and Culinary Skills

In a food product, why is modified starch often preferred to native starch for a sauce that will be frozen and reheated?

  1. Modified starch adds a stronger flavour to the sauce
  2. Modified starch provides more protein
  3. Modified starch resists breakdown and syneresis during freezing and reheating Correct answer.
  4. Modified starch prevents all microbial growth

Explanation

Freezing and reheating can cause native starch gels to break down and release water, known as syneresis. Modified starches are chemically or physically altered to withstand these conditions and keep the sauce stable.

Question 25Food Studies and Culinary Skills

A recipe for a fruit jelly uses fresh pineapple, but the jelly does not set. Which explanation is most likely?

  1. Fresh pineapple contains too much pectin
  2. Fresh pineapple contains bromelain, a protease that digests the gelatin Correct answer.
  3. Fresh pineapple is too acidic for sugar to dissolve
  4. Fresh pineapple has a high fat content

Explanation

Fresh pineapple contains the enzyme bromelain, which breaks down gelatin protein and prevents a set. Heating the pineapple first denatures the enzyme, so cooked or canned pineapple sets normally.

Question 26Food Studies and Culinary Skills

Which food preservation method relies on lowering the water activity of food by removing moisture, so that microorganisms cannot grow?

  1. Vacuum packing
  2. Refrigeration
  3. Dehydration Correct answer.
  4. Pasteurisation

Explanation

Dehydration removes water from the food, which lowers water activity and deprives microorganisms of the moisture they need to multiply. The other methods control temperature or oxygen rather than water activity, so they preserve food by different mechanisms.

Question 27Food Studies and Culinary Skills

Which cooking medium transfers heat to food mainly by convection currents?

  1. Dry roasting in an oven
  2. Grilling over charcoal
  3. Simmering water Correct answer.
  4. Microwave radiation

Explanation

In simmering water, heated liquid rises and cooler liquid sinks, creating convection currents that carry heat through the pan. Grilling and dry roasting rely largely on radiation and hot-air convection at the surface, while microwaves heat by electromagnetic radiation.

Question 28Food Studies and Culinary Skills

Which knife is designed for chopping vegetables on a board with a rocking motion?

  1. Chef's knife Correct answer.
  2. Palette knife
  3. Boning knife
  4. Grapefruit knife

Explanation

A chef's knife has a broad, curved blade that allows a rocking chop and is the standard tool for vegetable preparation. The other knives are shaped for specific delicate tasks and are not suited to general chopping.

Question 29Food Studies and Culinary Skills

Which nutrient is most likely to be lost when wholemeal flour is milled into white flour?

  1. Protein
  2. Starch
  3. Water
  4. Dietary fibre Correct answer.

Explanation

Milling removes the bran and germ, which carry most of the fibre, so white flour contains much less dietary fibre than wholemeal flour. Protein and starch remain in the endosperm, and water content is not a nutrient lost in milling.

Question 30Food Studies and Culinary Skills

Which piece of information must appear on a food label by law in most jurisdictions?

  1. The name of the shop where the food was sold
  2. The chef who developed the recipe
  3. The list of ingredients in descending order of weight Correct answer.
  4. The cooking time recommended by the manufacturer

Explanation

Ingredient lists are required and must be ordered from the largest to the smallest amount used at the time of manufacture. Shop names, recipe authors and cooking times are not mandatory label declarations.

Question 31Food Studies and Culinary Skills

Which of the following is a characteristic of a food spoilage caused by mould?

  1. Green discolouration of cooked meat with slime
  2. Cloudiness in clear bottled water
  3. Fuzzy growth on the surface with a musty smell Correct answer.
  4. Sour smell with gas bubbles in a sealed can

Explanation

Moulds grow as fuzzy, often coloured colonies on food surfaces and produce musty odours as they metabolise the food. The other descriptions point to bacterial spoilage or chemical contamination rather than mould growth.

Question 32Food Studies and Culinary Skills

Which ingredient is used as the main raising agent in a traditional sponge cake made without chemical leaveners?

  1. Baking powder
  2. Air incorporated by whisking eggs Correct answer.
  3. Bicarbonate of soda
  4. Fresh yeast

Explanation

A whisked sponge rises because air beaten into the eggs expands during baking and is held by the coagulating egg proteins. Chemical leaveners and yeast are not used in this type of sponge.

Question 33Food Studies and Culinary Skills

Which cooking method is best described as cooking food in a small amount of fat over moderate heat in a shallow pan?

  1. Steaming
  2. Shallow frying Correct answer.
  3. Boiling
  4. Poaching

Explanation

Shallow frying uses a little fat in a pan so the food cooks by contact with the hot surface and fat. Boiling, steaming and poaching all use water or steam as the main heat-transfer medium.

Question 34Food Studies and Culinary Skills

A student is making a vinaigrette and wants it to stay emulsified for several hours. Which addition would most improve its stability?

  1. Chilled water
  2. A small amount of mustard Correct answer.
  3. Coarse salt crystals
  4. Extra vinegar

Explanation

Mustard contains mucilage and fine particles that act as an emulsifier, helping oil droplets stay dispersed in the vinegar. Adding more vinegar or water increases the proportion of the continuous phase and makes separation more likely.

Question 35Food Studies and Culinary Skills

When making shortcrust pastry, why is the fat rubbed into the flour until it resembles fine breadcrumbs before any water is added?

  1. To caramelise the sugar in the flour
  2. To dissolve the fat completely so it can be poured
  3. To coat the flour particles and limit gluten development for a short texture Correct answer.
  4. To activate the yeast before kneading

Explanation

Rubbing fat into flour coats the flour particles and restricts water from hydrating the gluten, giving a crumbly rather than elastic pastry. It also distributes fat evenly, which produces a short, tender texture.

Question 36Food Studies and Culinary Skills

A cook wants to make a clear stock rather than a cloudy one. Which action is most important?

  1. Stirring the ingredients frequently during cooking
  2. Skimming the surface and keeping the liquid at a gentle simmer Correct answer.
  3. Boiling vigorously to extract flavour quickly
  4. Adding starchy vegetables at the start

Explanation

Cloudiness comes from fat and protein particles being emulsified into the liquid, which vigorous boiling encourages. Skimming impurities and maintaining a gentle simmer keeps these particles large enough to settle or be removed.

Question 37Food Studies and Culinary Skills

Why is sugar added to egg whites when making a stable meringue?

  1. It dissolves and increases the viscosity of the foam, slowing drainage of liquid Correct answer.
  2. It replaces the need for any whipping action
  3. It reacts with the egg protein to form a rigid chemical gel
  4. It lowers the pH so the proteins coagulate faster

Explanation

Sugar dissolves in the thin film around the air bubbles, raising viscosity and slowing the drainage that causes collapse. Added gradually, it also stabilises the egg-white foam without preventing aeration.

Question 38Food Studies and Culinary Skills

Which change would most reduce the glycaemic response of a potato-based meal?

  1. Peeling the potatoes before boiling
  2. Serving the potatoes cold in a salad with oil and vinegar Correct answer.
  3. Serving the potatoes with a sugary drink
  4. Mashing the potatoes finely before serving

Explanation

Cooling cooked potato promotes retrogradation of starch into resistant starch, and fat plus acid slow gastric emptying and starch digestion. Together these effects lower the post-meal blood glucose rise.

Question 39Food Studies and Culinary Skills

A baker notices that a loaf made with too much salt has a dense crumb. Which explanation is most likely?

  1. Salt raises the dough temperature and kills the yeast instantly
  2. Salt increases gluten strength so much that the dough cannot expand
  3. Salt absorbs all the water so the flour cannot hydrate
  4. Salt inhibits yeast activity, so less gas is produced during proving Correct answer.

Explanation

Salt draws water away from yeast cells and directly inhibits yeast metabolism, so excessive salt slows gas production and the loaf proves poorly. The result is a dense crumb with reduced volume.

Question 40Food Studies and Culinary Skills

Which practice best preserves the green colour of broccoli when it is cooked?

  1. Adding bicarbonate of soda to the cooking water
  2. Cooking briefly in boiling water and serving immediately Correct answer.
  3. Cooling slowly in the cooking water after boiling
  4. Cooking for a long time in a covered pan

Explanation

Brief boiling inactivates the enzymes that break down chlorophyll, and serving promptly limits the acid-driven conversion of chlorophyll to pheophytin. Long cooking and slow cooling allow more colour loss.

Question 41Food Studies and Culinary Skills

A recipe for a fruit salad is to be prepared several hours ahead. Which fruit should be added last to limit enzymatic browning of the others?

  1. Orange segments
  2. Banana slices Correct answer.
  3. Blueberries
  4. Canned pineapple chunks

Explanation

Bananas brown rapidly because polyphenol oxidase acts on their phenolic compounds when cells are cut and exposed to oxygen. Adding them last reduces the time available for browning before service.

Question 42Food Studies and Culinary Skills

Which factor most affects the texture of a custard when it is baked in a water bath?

  1. The size of the serving spoons
  2. The brand of vanilla used
  3. The final internal temperature reached by the egg mixture Correct answer.
  4. The colour of the baking dish

Explanation

Egg proteins coagulate over a narrow temperature range, so the internal temperature determines whether the custard sets smoothly or curdles. The water bath moderates heat so the mixture approaches that temperature gently.

Question 43Food Studies and Culinary Skills

A student wants to reduce the salt content of a soup without losing flavour. Which strategy is most effective?

  1. Serving the soup at a lower temperature
  2. Adding herbs, spices and acid such as lemon juice to boost perceived flavour Correct answer.
  3. Replacing salt with an equal weight of sugar
  4. Adding more stock cubes to compensate

Explanation

Aromatics and acids increase the overall flavour impact so less salt is needed for a satisfying taste. Stock cubes usually add salt, and sugar does not replace the savoury role of salt.

Question 44Food Studies and Culinary Skills

Which statement best explains why a marinade containing an acid tenderises meat?

  1. The acid forms a hard crust that traps moisture
  2. The acid raises the pH so enzymes work faster
  3. The acid partially denatures surface proteins and increases water uptake Correct answer.
  4. The acid converts collagen into fat

Explanation

Acid lowers the pH, causing surface proteins to denature and unfold, which can increase water binding and soften the outer layer. The effect is limited to the surface unless the meat is left for a long time.

Question 45Food Studies and Culinary Skills

When making ice cream at home, why is the mixture stirred during freezing?

  1. To evaporate the water and concentrate the sugar
  2. To break up ice crystals and incorporate air for a smoother texture Correct answer.
  3. To sterilise the mixture during freezing
  4. To raise the freezing point of the mixture

Explanation

Stirring disrupts growing ice crystals and incorporates air, producing many small crystals and a smooth, scoopable texture. Without agitation, large crystals form and the product becomes icy.

Question 46Food Studies and Culinary Skills

A manufacturer wants a low-sugar jam that still gels. Which adjustment is most appropriate?

  1. Use a lower-acid fruit to increase the set
  2. Boil for much longer to concentrate the natural sugars
  3. Add extra water to compensate for the missing sugar
  4. Use a pectin that sets with less sugar and add acid to the correct pH Correct answer.

Explanation

Standard jam setting depends on sugar, acid and pectin together, so reducing sugar requires a pectin grade formulated for low-sugar systems and pH adjustment. Longer boiling would not replace the missing sugar–pectin interaction and would damage colour and flavour.

Question 47Food Studies and Culinary Skills

A caterer must hold cooked rice safely for a buffet. Which control is most critical?

  1. Adding vinegar to the rice so bacteria cannot grow
  2. Covering the rice tightly while it cools slowly
  3. Holding the rice at room temperature for no more than four hours
  4. Keeping the rice above 63 °C or cooling it rapidly below 5 °C Correct answer.

Explanation

Cooked rice can support Bacillus cereus, whose spores survive cooking and germinate if the rice is held warm but not hot. Keeping it hot or cooling it rapidly keeps it outside the temperature range where rapid growth occurs.

Question 48Food Studies and Culinary Skills

A chef wants a glossy, thickened sauce without adding flour. Which approach relies on the natural starch of the ingredient itself?

  1. Adding gelatine softened in cold water
  2. Stirring in double cream off the heat
  3. Pureeing cooked potato into the sauce and simmering briefly Correct answer.
  4. Whisking in cold butter at the end of cooking

Explanation

Cooked potato cells release starch granules that swell and gelatinise, thickening the sauce and giving it body. Butter, gelatine and cream change texture or set the sauce but do not rely on gelatinised potato starch.

Question 49Food Studies and Culinary Skills

A bakery wants to extend the softness of a sliced white loaf over several days. Which formulation change is most likely to help?

  1. Reducing the water content of the dough
  2. Removing fat from the recipe
  3. Increasing the salt level in the dough
  4. Adding an emulsifier such as a monoglyceride to the dough Correct answer.

Explanation

Emulsifiers such as monoglycerides complex with starch and slow the retrogradation that causes staling, keeping the crumb softer for longer. Extra salt, less water or less fat generally make the loaf firmer and shorter-lived.

Question 50Food Studies and Culinary Skills

A consumer reports that a ready meal sauce tastes bland after freezing and reheating. Which explanation best accounts for this change?

  1. Freezing increases the acidity so the sauce tastes sour
  2. Freezing permanently destroys all the salt in the sauce
  3. Reheating converts fat into sugar, which masks flavour
  4. Volatile aroma compounds are lost during freezing and reheating, and salt perception may change Correct answer.

Explanation

Aroma volatiles escape during freezing, storage and reheating, so the perceived flavour is reduced even though the salt content is unchanged. This is why manufacturers often over-season products intended for freezing.