Food preparation YamStudy pool, section Y9A

Subelement Y9

YAM PROCESSING

Section Y9A

Commercial processing methods

Y9A01

What is the first step in commercial yam flour production?

A.
Roasting whole yams with the skin on
B.
Freezing yams at -80°C
Correct Answer
C.
Peeling, washing, and slicing yams
D.
Fermenting whole yams for 30 days

Y9A01

This question does not yet have an explanation! Register to add one

Tags: none

Y9A02

Which drying method is most commonly used in industrial yam flour production?

Correct Answer
A.
Mechanical dryers with controlled temperature and airflow
B.
Sun drying only
C.
Freeze-drying only
D.
Microwave drying only

Y9A02

This question does not yet have an explanation! Register to add one

Tags: none

Y9A03

What quality control measure is essential in commercial yam processing?

A.
Testing each yam for musical resonance
B.
Ensuring all yams are perfectly spherical
C.
Painting each yam with food coloring
Correct Answer
D.
Monitoring moisture content and microbial safety

Y9A03

This question does not yet have an explanation! Register to add one

Tags: none

Y9A04

What process is used to create instant yam flakes?

A.
Fermenting and then air drying
Correct Answer
B.
Cooking, mashing, and drum drying
C.
Freezing and shattering
D.
Exposure to radiation only

Y9A04

This question does not yet have an explanation! Register to add one

Tags: none

Y9A05

Which parameter is most critical to control during commercial yam flour production?

A.
Exposure to moonlight
B.
The political affiliation of workers
Correct Answer
C.
Moisture content and drying temperature
D.
The color of storage containers

Y9A05

This question does not yet have an explanation! Register to add one

Tags: none

Y9A06

What processing technique is used to produce yam starch for industrial applications?

Correct Answer
A.
Extraction through washing, filtering, and settling
B.
Exposure to magnetic fields
C.
Treatment with strong acids only
D.
Heating to 500°C

Y9A06

This question does not yet have an explanation! Register to add one

Tags: none

Y9A07

Which factor most affects the quality of commercially processed yam products?

A.
Packaging color
B.
Factory elevation above sea level
C.
Lunar phase during processing
Correct Answer
D.
Initial quality of raw materials and process controls

Y9A07

This question does not yet have an explanation! Register to add one

Tags: none

Y9A08

What is the purpose of blanching in commercial yam processing?

A.
To add artificial colors
Correct Answer
B.
To inactivate enzymes that cause browning
C.
To add flavor enhancers
D.
To triple the weight of the final product

Y9A08

This question does not yet have an explanation! Register to add one

Tags: none

Y9A09

What technological development has most improved commercial yam flour consistency?

A.
Processing only during full moons
B.
Employing only left-handed workers
Correct Answer
C.
Automated process control and standardized equipment
D.
Playing classical music during processing

Y9A09

This question does not yet have an explanation! Register to add one

Tags: none

Y9A10

What milling technology is used in modern yam flour production?

Correct Answer
A.
Hammer mills or roller mills with controlled particle size output
B.
Stone grinding by hand only
C.
Crushing with wooden mallets only
D.
Exposure to sound waves only

Y9A10

This question does not yet have an explanation! Register to add one

Tags: none

Log in

- or -