Quiz
Food Studies Weeks 4-6
Fragen in diesem Quiz (20)
1Which of the following are reasons for food preservation?
- AExtend shelf life
- BConvenience
- CFood Safety
- DAvoid waste
2Yeast is responsible for producing vinegar.
- ARichtig
- BFalsch
3How can fermented products be classified? (select all that are relevant)
- ALactic acid containing
- BHigh salt/savoury products
- CCrunchy
- DBread
4What is the downside of using nitrates and nitrites in food preservation?
- AKills bacteria
- BActs as a colour fixative
- CThe potential to produce nitrosamines in the body
- DNothing
5Which of the following are heat preservation techniques?
- AOhmic heating
- BRefrigeration
- CPasteurisation
- DPulsed Light
6An aseptic packaging system involves which of the following?
- AOzonation
- BAseptic packaging
- CSterilisation/aseptic food
- DAseptic environment
7Processing aids are required to be listed on food labels.
- ARichtig
- BFalsch
8MPL, in relation to the Food Standards Code, stands for:
- AMaximum Possible Level
- BMany Possible Levels
- CMaximum Permitted Level
- DMaximum Processing Level
9How can fruit and vegetables be classified?
- AColour
- BTotal Antioxidant Capacity
- CSmell
- DCulinary use
10Fruits are the ripening ovaries and adjacent parts of a plant's flowers.
- ARichtig
- BFalsch
11The components of fruits and vegetables are influenced by:
- Asoil
- Bharvesting year
- Cproduction method
- Dvariety
12Which of the following are fat-soluble plant pigments?
- AChlorophyll C
- BCarotene
- CLycopene
- DAnthocyanin
13Organic acids provide a sour flavour to fruits and veg.
- ARichtig
- BFalsch
14Flavonoids are generally lost when cooking in water.
- ARichtig
- BFalsch
15Which of the following are correct regarding casein...
- AIt is a form of carbohydrate
- BIt is a major protein in milk
- CIt is the watery portion of milk
- DIt can be coagulated to form curd
16Milk solids (not fat) are composed of which of the following...
- AFat
- BLactose
- CMinerals
- DWater
- EProtein
17Current evidence suggests that A2 milk is better for you.
- ARichtig
- BFalsch
18Kefir is a fermented milk product.
- ARichtig
- BFalsch
19Which of the following is a method of treating curd in cheese-making?
- APressing
- BEnzymes
- CBacteria
- DWrapping
20Dairy alternatives are recommended for infants.
- ARichtig
- BFalsch
Informationen
- Beschreibung
- Food Studies Weeks 4-6
- Autor
- elv002
- Sprache
- English
- Aufrufe
- 60
- Schlagwörter
- Bewertung
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