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Quiz

Food Processing #2

İrem Yalcin 15 Fragen

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Fragen in diesem Quiz (15)

  1. 1Caramelisation
    1. AComponents of food such as enzymes, acids, alkalis, moisture and nutrients, that enable foods to
      change during processing and storage.
    2. Bn occurs when carbohydrates like sugar are treated with heat causing them to turn brown,
      for example, caramel sauce and browning of onions when cooked.
    3. CA food category referring to raw agricultural products, for example, wheat, corn, that are produced in
      large quantities by many different producers. After trade or purchase, commodities are processed into
      other higher value food products.
  2. 2Active packaging
    1. At interacts chemically or biologically with its contents so that its shelf-life is extended
      or the product is modified during storage.
    2. BA series of biological process whereby microorganisms break down organic substances in the absence
      of oxygen, for example, fermentation.
    3. CPrevents mixtures containing dissimilar liquids, such as oil and vinegar, from separating. For example,
      egg yolks are an emulsifier used to stabilise mayonnaise—an oil and vinegar emulsion.
  3. 3Enzymatic activity
    1. AChemical reactions that occur at enzyme reactive sites resulting in the conversion of one molecule into
      another. The rate of enzyme activity may be influenced by factors such as pH, temperature.
    2. BA population subset with similar characteristics such as socio-economic state, age, education level,
      ethnicity
    3. CTechniques which are used to separate a solid that is dissolved in a liquid. For example, heating a syrup
      which causes evaporation and leaves sugar crystals upon cooling. Acids help prevent crystallisation in
      supersaturated foods like honey and jam.
  4. 4Denaturation
    1. ABrowning and chemical change occurring to starch when subjected to heat. Upon heating starch is
      broken down into dextrins causing the colour, taste, aroma and flavour of the food to change, for
      example, browning of bread during baking.
    2. BFoods developed as a result of new technology that may enhance food characteristics, food production,
      food storage and packaging.
    3. CThe permanent and irreversible break down of protein molecules in food. Denaturation occurs with the
      application of heat, addition of acids or bases, irradiation or mechanical actions, for example, beating
      egg whites, cooking of meat.
  5. 5Commodity
    1. AThe transfer of microorganisms to food from other sources, for example, hands, equipment and other
      food or between unprocessed/raw material and processed/final food products.
    2. BA food category referring to raw agricultural products, for example, wheat, corn, that are produced in
      large quantities by many different producers. After trade or purchase, commodities are processed into
      other higher value food products.
    3. CThe process that occurs when proteins separate from other nutrients and change from a liquid to a semi
      solid state with the application of heat, addition of acids, enzymes, alcohols or salts, for example,
      scrambled egg, custard.
  6. 6Cross contamination
    1. AThe transfer of microorganisms to food from other sources, for example, hands, equipment and other
      food or between unprocessed/raw material and processed/final food products.
    2. BA context within which a problem is set
    3. CFoods developed as a result of new technology that may enhance food characteristics, food production,
      food storage and packaging.
  7. 7Chemical properties
    1. AThe use of living microorganisms (animal, plant, protozoa) to create new products with specific
      characteristics and attributes, for example, developing or selecting microorganisms to make yoghurt with
      new characteristics, such as flavour, texture, or improved gut health for the consumer.
    2. BThe transfer of microorganisms to food from other sources, for example, hands, equipment and other
      food or between unprocessed/raw material and processed/final food products
    3. CComponents of food such as enzymes, acids, alkalis, moisture and nutrients, that enable foods to
      change during processing and storage.
  8. 8Demographic group
    1. AA population subset with similar characteristics such as socio-economic state, age, education level,
      ethnicity.
    2. BThe transfer of microorganisms to food from other sources, for example, hands, equipment and other
      food or between unprocessed/raw material and processed/final food products.
    3. CMoral principles that govern a person’s or a group’s behaviour.
  9. 9Anaerobic breakdown
    1. AIncorporation of air into a mixture in order to increase its volume, improve texture and flavour of certain
      foods and beverages.
    2. BA series of biological process whereby microorganisms break down organic substances in the absence
      of oxygen, for example, fermentation.
    3. CThe process that occurs when proteins separate from other nutrients and change from a liquid to a semi
      solid state with the application of heat, addition of acids, enzymes, alcohols or salts, for example,
      scrambled egg, custard.
  10. 10Aeration
    1. Ainteracts chemically or biologically with its contents so that its shelf-life is extended
      or the product is modified during storage.
    2. Bwho purchases or uses goods, products and services, for example, purchasing food at the
      supermarket.
    3. CIncorporation of air into a mixture in order to increase its volume, improve texture and flavour of certain
      foods and beverages.

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Beschreibung
English (Food Engin.) Quiz am Food Processing #2, erstellt von İrem Yalcin am 01/12/2020.
Sprache
English
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