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Food Studies Weeks 1-3

elv002 18 questions 5.0 (1 rating)

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Questions in this quiz (18)

  1. 1What does Chapter 3 of the Food Standards Code relate to?
    1. AFood Safety Standards
    2. BFood Product Standards
    3. CGeneral Food Standards
    4. DPrimary Production Standards
  2. 2Food Standards Australia and New Zealand are responsible for enforcing the Food Standards Code in Queensland
    1. ATrue
    2. BFalse
  3. 3Flavour is a combination of....
    1. ATexture
    2. BTaste
    3. COdour
    4. DAppearance
    5. ENutritional composition
  4. 4An example of a chemesthetic food is...
    1. ACheese
    2. BSalmon
    3. CDoughnut
    4. DChilli
  5. 5Bound water is easily removed from a food.
    1. ATrue
    2. BFalse
  6. 6Which of the following foods have a high water content?
    1. ADairy
    2. BDried legumes
    3. CNuts
    4. DMeat
  7. 7Which of the following is INCORRECT in regards to the functions of water in food?
    1. AHeat transfer
    2. BChemical Reactions
    3. CFood Preservation
    4. DFlavour
  8. 8Which monosaccharides make up table sugar?
    1. AGlucose + Galactose
    2. BGlucose + Glucose
    3. CGlucose only
    4. DGlucose + Fructose
  9. 9Animals store glucose as amylose.
    1. ATrue
    2. BFalse
  10. 10Select the examples of indigestible polysaccharides
    1. ACellulose
    2. BVegetable gum
    3. CGlycogen
    4. DLactose

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Description
Quiz covers content for Food Studies Weeks 1-3
Author
elv002
Language
English
Views
83
Rating
5.0 out of 5 · 1 rating
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