Quiz
Food Processing #3
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Questions in this quiz (22)
1Food allergy
- AProcessed food sold to consumers for consumption
- BTransforming raw animal or plant produce into edible food.
- CAbnormal reaction by the body to a food protein. The reaction causes the immune system to produce
antibodies that react with the allergen causing severe symptoms including anaphylaxis. Most food
allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish, shellfish, soy and wheat.
2Food distribution
- AThe process of supplying and transporting food to consumers.
- BIndividuals or organisations whose main function is to provide food or related assistance to consumers
- CAbnormal reaction by the body to a food protein. The reaction causes the immune system to produce
antibodies that react with the allergen causing severe symptoms including anaphylaxis. Most food
allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish, shellfish, soy and wheat
3Food diversity
- AThe use of biotechnology to alter the genes of a animal or plant in order to improve the characteristics of
that animal or plant, for example, increased yield, increased nutritive value, increased insect resistance. - BWide ranging food and food products that individuals consume, for example, culturally diverse foods or
foods from various food groups. - CA technological process that uses high pressure to destroy microorganisms and enzymes whilst retaining
food quality.
- AThe use of biotechnology to alter the genes of a animal or plant in order to improve the characteristics of
4Food handling practices
- APractical working practises, which promote food safety
- BSeeks equity in international trade. It contributes to sustainable development by offering better trading
conditions for producers and workers in the developing world. - CTechniques and strategies used to promote food and beverages to consumers, such as colour, slogans,
music and graphics.
5Food hygiene
- AThe deliberate addition of specific micronutrients to processed foods. Fortification can be used to replace
nutrients lost during food processing or correcting a demonstrated dietary deficiency in the population,
for example, addition of vitamins to cereals. - BWide ranging food and food products that individuals consume, for example, culturally diverse foods or
foods from various food groups. - CThe practice of cleanliness in relation to food and food manufacturing facilities.
- AThe deliberate addition of specific micronutrients to processed foods. Fortification can be used to replace
6Food intolerance
- 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 - 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. - CChemical 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.
- ABrowning and chemical change occurring to starch when subjected to heat. Upon heating starch is
7Food miles
- ANutrients that the body requires in relatively large amounts to provide calories and perform other
functions. The three major macronutrients are proteins, carbohydrates and lipids. - BNutrients such as vitamins and minerals, which are required in relatively small quantities to ensure good
health. - CThe distance a food travels from the place it is produced to the point it reaches the consumer
- ANutrients that the body requires in relatively large amounts to provide calories and perform other
8Food poisoning
- AIllness caused by consuming food that has been contaminated by chemicals, viruses or any other
pathogenic microorganism. - BThe practice of cleanliness in relation to food and food manufacturing facilities.
- CThe process through which starch granules are mixed with a liquid, heated, and burst, then absorb the
moisture to form a gel, for example, sauce making.
- AIllness caused by consuming food that has been contaminated by chemicals, viruses or any other
9Food processes
- AProcessed food sold to consumers for consumption.
- BThe combined actions of people, processes and infrastructure to produce food for a population.
- CTransforming raw animal or plant produce into edible food.
10Food products
- AThe conversion of raw materials to food commodities, for example, milling of wheat in to flour.
- BProcessed food sold to consumers for consumption.
- CProperties which determine a food size, shape, colour, volume, viscosity and elasticity properties.
11Food security
- AEnsures that people’s dietary needs are always met and that they have access to culturally acceptable
safe and nutritious food through non-emergency sources. - BDamage to food, which causes deterioration in the colour, flavour, odour or consistency of a food
product. - CTransforming raw animal or plant produce into edible food.
- AEnsures that people’s dietary needs are always met and that they have access to culturally acceptable
12Food service
- AIndividuals or organisations whose main function is to provide food or related assistance to consumers
- BA French term meaning to have everything in its place. It refers to everything that must be made ready
before food service begins. - CNutrients such as vitamins and minerals, which are required in relatively small quantities to ensure good
health.
13Food spoilage
- AIndividuals or organisations whose main function is to provide food or related assistance to consumers.
- BDamage to food, which causes deterioration in the colour, flavour, odour or consistency of a food
product. - CFood produced within the closest proximity to the consumers
14Food systems
- AThe combined actions of people, processes and infrastructure to produce food for a population.
- BEnsures that people’s dietary needs are always met and that they have access to culturally acceptable
safe and nutritious food through non-emergency sources - CThe organised collection and analysis of consumer information (needs and wants) used by companies to
guide decisions regarding new product development, overcoming problems or discovering new
opportunities.
15Food sustainability
- APeople and components functioning together to produce a product.
- BA process in which a liquid is passed over membranes, which have minute pores that prevent
macronutrients such as protein passing through. - CThe processing and trading of food in ways that contribute to local economies, protect the diversity of
animals and plants, and avoid damage to natural resources.
16Fortification
- AThe process through which starch granules are mixed with a liquid, heated, and burst, then absorb the
moisture to form a gel, for example, sauce making. - BThe deliberate addition of specific micronutrients to processed foods. Fortification can be used to replace
nutrients lost during food processing or correcting a demonstrated dietary deficiency in the population,
for example, addition of vitamins to cereals. - CA food or food component to which an existing ingredient or a new ingredient has been added to provide
additional benefits, usually disease prevention or improved health.
- AThe process through which starch granules are mixed with a liquid, heated, and burst, then absorb the
17Functional foods
- AA food or food component to which an existing ingredient or a new ingredient has been added to provide
additional benefits, usually disease prevention or improved health. - BFunctional properties alter the physical and chemical characteristics of protein, carbohydrate and lipid
containing foods when they are exposed to air, heated, cooled or come into contact with acids or alkalis
during processing, preparation, presentation or storage. - CThe process through which starch granules are mixed with a liquid, heated, and burst, then absorb the
moisture to form a gel, for example, sauce making.
- AA food or food component to which an existing ingredient or a new ingredient has been added to provide
18Functional properties
- 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 - BA series of biological process whereby microorganisms break down organic substances in the absence
of oxygen, for example, fermentation. - CFunctional properties alter the physical and chemical characteristics of protein, carbohydrate and lipid
containing foods when they are exposed to air, heated, cooled or come into contact with acids or alkalis
during processing, preparation, presentation or storage.
- AThe process that occurs when proteins separate from other nutrients and change from a liquid to a semi
19Gelatinisation
- AThe process through which starch granules are mixed with a liquid, heated, and burst, then absorb the
moisture to form a gel, for example, sauce making. - 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 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.
- AThe process through which starch granules are mixed with a liquid, heated, and burst, then absorb the
20Genetically modified foods
- AThe controlled disposal of any food substance or food packaging, to minimise environmental and health
impacts. - BOutline showing the sequence and timing of tasks, and equipment involved in producing one or more
recipes or components of a recipe - CThe use of biotechnology to alter the genes of a animal or plant in order to improve the characteristics of
that animal or plant, for example, increased yield, increased nutritive value, increased insect resistance.
- AThe controlled disposal of any food substance or food packaging, to minimise environmental and health
21Globalisation
- AThe movement of people, money, goods and services due to increased global trade and investment
- BNew foods and technologies that affect the development, production, distribution, marketing and storage
of food. - CFood produced within the closest proximity to the consumers.
22Hazard Analysis Critical Control Point (HACCP) system
- AA technological process that uses high pressure to destroy microorganisms and enzymes whilst retaining
food quality. - BA food safety system that aims to prevent food contamination through the identification of potential
hazards and their control points during all stages of food production, storage and transport. - CThe spoilage and decomposition of fats, fatty acids and oils through exposure to oxygen. Causes an
unpleasant odour and flavour in food
- AA technological process that uses high pressure to destroy microorganisms and enzymes whilst retaining
Information
- Description
- English (Food Engin.) Quiz on Food Processing #3, created by İrem Yalcin on 04/01/2021.
- Author
- İrem Yalcin
- Language
- English
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