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Food Studies Weeks 4-6

elv002 20 questions

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Questions in this quiz (20)

  1. 1Which of the following are reasons for food preservation?
    1. AExtend shelf life
    2. BConvenience
    3. CFood Safety
    4. DAvoid waste
  2. 2Yeast is responsible for producing vinegar.
    1. ATrue
    2. BFalse
  3. 3How can fermented products be classified? (select all that are relevant)
    1. ALactic acid containing
    2. BHigh salt/savoury products
    3. CCrunchy
    4. DBread
  4. 4What is the downside of using nitrates and nitrites in food preservation?
    1. AKills bacteria
    2. BActs as a colour fixative
    3. CThe potential to produce nitrosamines in the body
    4. DNothing
  5. 5Which of the following are heat preservation techniques?
    1. AOhmic heating
    2. BRefrigeration
    3. CPasteurisation
    4. DPulsed Light
  6. 6An aseptic packaging system involves which of the following?
    1. AOzonation
    2. BAseptic packaging
    3. CSterilisation/aseptic food
    4. DAseptic environment
  7. 7Processing aids are required to be listed on food labels.
    1. ATrue
    2. BFalse
  8. 8MPL, in relation to the Food Standards Code, stands for:
    1. AMaximum Possible Level
    2. BMany Possible Levels
    3. CMaximum Permitted Level
    4. DMaximum Processing Level
  9. 9How can fruit and vegetables be classified?
    1. AColour
    2. BTotal Antioxidant Capacity
    3. CSmell
    4. DCulinary use
  10. 10Fruits are the ripening ovaries and adjacent parts of a plant's flowers.
    1. ATrue
    2. BFalse

Information

Description
Food Studies Weeks 4-6
Author
elv002
Language
English
Views
60
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