Quiz
Food Studies Weeks 1-3
Fragen in diesem Quiz (18)
1What does Chapter 3 of the Food Standards Code relate to?
- AFood Safety Standards
- BFood Product Standards
- CGeneral Food Standards
- DPrimary Production Standards
2Food Standards Australia and New Zealand are responsible for enforcing the Food Standards Code in Queensland
- ARichtig
- BFalsch
3Flavour is a combination of....
- ATexture
- BTaste
- COdour
- DAppearance
- ENutritional composition
4An example of a chemesthetic food is...
- ACheese
- BSalmon
- CDoughnut
- DChilli
5Bound water is easily removed from a food.
- ARichtig
- BFalsch
6Which of the following foods have a high water content?
- ADairy
- BDried legumes
- CNuts
- DMeat
7Which of the following is INCORRECT in regards to the functions of water in food?
- AHeat transfer
- BChemical Reactions
- CFood Preservation
- DFlavour
8Which monosaccharides make up table sugar?
- AGlucose + Galactose
- BGlucose + Glucose
- CGlucose only
- DGlucose + Fructose
9Animals store glucose as amylose.
- ARichtig
- BFalsch
10Select the examples of indigestible polysaccharides
- ACellulose
- BVegetable gum
- CGlycogen
- DLactose
11Coconut oil is solid at room temperature
- ARichtig
- BFalsch
12A triglyceride containing identical fatty acids attached to a glycerol backbone, is called a...
- ASimple trigyceride
- BMixed triglyceride
13Animal fats are largely polyunsaturated
- ARichtig
- BFalsch
14Olive oil, peanuts and avocados contain mostly what type of lipid?
- ASaturated fat
- BMonounsaturated fat
- CPolyunsaturated fat
- DSimple triglycerides
15Quinoa is an example of a complete protein food
- ARichtig
- BFalsch
16Which of these foods are considered to be semi-perishable?
- Acarrots
- Bbeetroot
- Cmeat
- Dwater
- Eonions
17Which of the following are examples of physical changes?
- ASyneresis
- BCrystallisation
- CEnzymatic browning
- DFermentation
18Which of the following techniques/ingredients can be used to leaven bread?
- AYeast
- BBaking powder
- CEnzymes
Informationen
- Beschreibung
- Quiz covers content for Food Studies Weeks 1-3
- Autor
- elv002
- Sprache
- English
- Aufrufe
- 83
- Schlagwörter
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