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Food Processing #2
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Questions in this quiz (15)
1Caramelisation
- AComponents of food such as enzymes, acids, alkalis, moisture and nutrients, that enable foods to
change during processing and storage. - 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. - 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.
- AComponents of food such as enzymes, acids, alkalis, moisture and nutrients, that enable foods to
2Active packaging
- At interacts chemically or biologically with its contents so that its shelf-life is extended
or the product is modified during storage. - BA series of biological process whereby microorganisms break down organic substances in the absence
of oxygen, for example, fermentation. - 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.
- At interacts chemically or biologically with its contents so that its shelf-life is extended
3Enzymatic activity
- 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. - BA population subset with similar characteristics such as socio-economic state, age, education level,
ethnicity - 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.
- AChemical reactions that occur at enzyme reactive sites resulting in the conversion of one molecule into
4Denaturation
- 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. - BFoods developed as a result of new technology that may enhance food characteristics, food production,
food storage and packaging. - 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.
- ABrowning and chemical change occurring to starch when subjected to heat. Upon heating starch is
5Commodity
- 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. - 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. - 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.
- AThe transfer of microorganisms to food from other sources, for example, hands, equipment and other
6Cross contamination
- 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. - BA context within which a problem is set
- CFoods developed as a result of new technology that may enhance food characteristics, food production,
food storage and packaging.
- AThe transfer of microorganisms to food from other sources, for example, hands, equipment and other
7Chemical properties
- 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. - 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 - CComponents of food such as enzymes, acids, alkalis, moisture and nutrients, that enable foods to
change during processing and storage.
- AThe use of living microorganisms (animal, plant, protozoa) to create new products with specific
8Demographic group
- AA population subset with similar characteristics such as socio-economic state, age, education level,
ethnicity. - 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. - CMoral principles that govern a person’s or a group’s behaviour.
- AA population subset with similar characteristics such as socio-economic state, age, education level,
9Anaerobic breakdown
- AIncorporation of air into a mixture in order to increase its volume, improve texture and flavour of certain
foods and beverages. - BA series of biological process whereby microorganisms break down organic substances in the absence
of oxygen, for example, fermentation. - 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.
- AIncorporation of air into a mixture in order to increase its volume, improve texture and flavour of certain
10Aeration
- Ainteracts chemically or biologically with its contents so that its shelf-life is extended
or the product is modified during storage. - Bwho purchases or uses goods, products and services, for example, purchasing food at the
supermarket. - CIncorporation of air into a mixture in order to increase its volume, improve texture and flavour of certain
foods and beverages.
- Ainteracts chemically or biologically with its contents so that its shelf-life is extended
11Additives
- AThe process of supplying and transporting food to consumers.
- BSeeks equity in international trade. It contributes to sustainable development by offering better trading
conditions for producers and workers in the developing world. - CSubstances added to food by the manufacturer that are not normally consumed alone as an ingredient.
Additives can improve flavour, appearance (colour), and nutritional value, extend storage life and
preserve flavour.
12Aseptic packaging
- APackaging of ultra high temperature (UHT) treated food into a sterilised package in order to create a
shelf stable product. - BA context within which a problem is set.
- CConditions created by an environmental event such as weather events, temperature, sunlight and soil
type which affect the production of food and the survival of organisms.
- APackaging of ultra high temperature (UHT) treated food into a sterilised package in order to create a
13Biotechnology
- AA series of biological process whereby microorganisms break down organic substances in the absence
of oxygen, for example, fermentation. - BThe 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. - Ct interacts chemically or biologically with its contents so that its shelf-life is extended
or the product is modified during storage.
- AA series of biological process whereby microorganisms break down organic substances in the absence
14Coagulation
- AThe 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. - BWide ranging food and food products that individuals consume, for example, culturally diverse foods or
foods from various food groups. - CThe combined actions of people, processes and infrastructure to produce food for a population.
- AThe process that occurs when proteins separate from other nutrients and change from a liquid to a semi
15Consumer
- ATechniques and strategies used to promote food and beverages to consumers, such as colour, slogans,
music and graphics. - BA non allergic food hypersensitivity to a certain food. Food intolerance is not an immune response, rather
a chemical reaction that occurs after eating or drinking some foods. Food intolerance has been
associated with asthma, chronic fatigue syndrome and irritable bowel syndrome. For example, lactose
intolerance – a person reacts to lactose, the sugar in milk. - CA person who purchases or uses goods, products and services, for example, purchasing food at the
supermarket.
- ATechniques and strategies used to promote food and beverages to consumers, such as colour, slogans,
Information
- Description
- English (Food Engin.) Quiz on Food Processing #2, created by İrem Yalcin on 01/12/2020.
- Author
- İrem Yalcin
- Language
- English
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