Food Studies Weeks 4-6

Question 1 of 20

Medal-premium 1

Which of the following are reasons for food preservation?

Select one or more of the following:

  • Extend shelf life

  • Convenience

  • Food Safety

  • Avoid waste

Question 2 of 20

Medal-premium 1

Yeast is responsible for producing vinegar.

Select one of the following:

  • True
  • False

Question 3 of 20

Medal-premium 1

How can fermented products be classified? (select all that are relevant)

Select one or more of the following:

  • Lactic acid containing

  • High salt/savoury products

  • Crunchy

  • Bread

Question 4 of 20

Medal-premium 1

What is the downside of using nitrates and nitrites in food preservation?

Select one of the following:

  • Kills bacteria

  • Acts as a colour fixative

  • The potential to produce nitrosamines in the body

  • Nothing

Question 5 of 20

Medal-premium 1

Which of the following are heat preservation techniques?

Select one or more of the following:

  • Ohmic heating

  • Refrigeration

  • Pasteurisation

  • Pulsed Light

Question 6 of 20

Medal-premium 1

An aseptic packaging system involves which of the following?

Select one or more of the following:

  • Ozonation

  • Aseptic packaging

  • Sterilisation/aseptic food

  • Aseptic environment

Question 7 of 20

Medal-premium 1

Processing aids are required to be listed on food labels.

Select one of the following:

  • True
  • False

Question 8 of 20

Medal-premium 1

MPL, in relation to the Food Standards Code, stands for:

Select one of the following:

  • Maximum Possible Level

  • Many Possible Levels

  • Maximum Permitted Level

  • Maximum Processing Level

Question 9 of 20

Medal-premium 1

How can fruit and vegetables be classified?

Select one or more of the following:

  • Colour

  • Total Antioxidant Capacity

  • Smell

  • Culinary use

Question 10 of 20

Medal-premium 1

Fruits are the ripening ovaries and adjacent parts of a plant's flowers.

Select one of the following:

  • True
  • False

Question 11 of 20

Medal-premium 1

The components of fruits and vegetables are influenced by:

Select one or more of the following:

  • soil

  • harvesting year

  • production method

  • variety

Question 12 of 20

Medal-premium 1

Which of the following are fat-soluble plant pigments?

Select one or more of the following:

  • Chlorophyll C

  • Carotene

  • Lycopene

  • Anthocyanin

Question 13 of 20

Medal-premium 1

Organic acids provide a sour flavour to fruits and veg.

Select one of the following:

  • True
  • False

Question 14 of 20

Medal-premium 1

Flavonoids are generally lost when cooking in water.

Select one of the following:

  • True
  • False

Question 15 of 20

Medal-premium 1

Which of the following are correct regarding casein...

Select one or more of the following:

  • It is a form of carbohydrate

  • It is a major protein in milk

  • It is the watery portion of milk

  • It can be coagulated to form curd

Question 16 of 20

Medal-premium 1

Milk solids (not fat) are composed of which of the following...

Select one or more of the following:

  • Fat

  • Lactose

  • Minerals

  • Water

  • Protein

Question 17 of 20

Medal-premium 1

Current evidence suggests that A2 milk is better for you.

Select one of the following:

  • True
  • False

Question 18 of 20

Medal-premium 1

Kefir is a fermented milk product.

Select one of the following:

  • True
  • False

Question 19 of 20

Medal-premium 1

Which of the following is a method of treating curd in cheese-making?

Select one of the following:

  • Pressing

  • Enzymes

  • Bacteria

  • Wrapping

Question 20 of 20

Medal-premium 1

Dairy alternatives are recommended for infants.

Select one of the following:

  • True
  • False
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Food Studies Weeks 4-6

elv002
Quiz by , created over 1 year ago

Food Studies Weeks 4-6

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elv002
Created by elv002 over 1 year ago
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