Food Studies Weeks 1-3

Question 1 of 18

Medal-premium 1

What does Chapter 3 of the Food Standards Code relate to?

Select one or more of the following:

  • Food Safety Standards

  • Food Product Standards

  • General Food Standards

  • Primary Production Standards

Question 2 of 18

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Food Standards Australia and New Zealand are responsible for enforcing the Food Standards Code in Queensland

Select one of the following:

  • True
  • False

Question 3 of 18

Medal-premium 1

Flavour is a combination of....

Select one or more of the following:

  • Texture

  • Taste

  • Odour

  • Appearance

  • Nutritional composition

Question 4 of 18

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An example of a chemesthetic food is...

Select one of the following:

  • Cheese

  • Salmon

  • Doughnut

  • Chilli

Question 5 of 18

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Bound water is easily removed from a food.

Select one of the following:

  • True
  • False

Question 6 of 18

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Which of the following foods have a high water content?

Select one or more of the following:

  • Dairy

  • Dried legumes

  • Nuts

  • Meat

Question 7 of 18

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Which of the following is INCORRECT in regards to the functions of water in food?

Select one of the following:

  • Heat transfer

  • Chemical Reactions

  • Food Preservation

  • Flavour

Question 8 of 18

Medal-premium 1

Which monosaccharides make up table sugar?

Select one of the following:

  • Glucose + Galactose

  • Glucose + Glucose

  • Glucose only

  • Glucose + Fructose

Question 9 of 18

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Animals store glucose as amylose.

Select one of the following:

  • True
  • False

Question 10 of 18

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Select the examples of indigestible polysaccharides

Select one or more of the following:

  • Cellulose

  • Vegetable gum

  • Glycogen

  • Lactose

Question 11 of 18

Medal-premium 1

Coconut oil is solid at room temperature

Select one of the following:

  • True
  • False

Question 12 of 18

Medal-premium 1

A triglyceride containing identical fatty acids attached to a glycerol backbone, is called a...

Select one of the following:

  • Simple trigyceride

  • Mixed triglyceride

Question 13 of 18

Medal-premium 1

Animal fats are largely polyunsaturated

Select one of the following:

  • True
  • False

Question 14 of 18

Medal-premium 1

Olive oil, peanuts and avocados contain mostly what type of lipid?

Select one of the following:

  • Saturated fat

  • Monounsaturated fat

  • Polyunsaturated fat

  • Simple triglycerides

Question 15 of 18

Medal-premium 1

Quinoa is an example of a complete protein food

Select one of the following:

  • True
  • False

Question 16 of 18

Medal-premium 1

Which of these foods are considered to be semi-perishable?

Select one or more of the following:

  • carrots

  • beetroot

  • meat

  • water

  • onions

Question 17 of 18

Medal-premium 1

Which of the following are examples of physical changes?

Select one or more of the following:

  • Syneresis

  • Crystallisation

  • Enzymatic browning

  • Fermentation

Question 18 of 18

Medal-premium 1

Which of the following techniques/ingredients can be used to leaven bread?

Select one or more of the following:

  • Yeast

  • Baking powder

  • Enzymes

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Food Studies Weeks 1-3

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