Food Studies Weeks 1-3

elv002
Quiz by elv002, updated more than 1 year ago
elv002
Created by elv002 over 4 years ago
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Description

Quiz covers content for Food Studies Weeks 1-3

Resource summary

Question 1

Question
What does Chapter 3 of the Food Standards Code relate to?
Answer
  • Food Safety Standards
  • Food Product Standards
  • General Food Standards
  • Primary Production Standards

Question 2

Question
Food Standards Australia and New Zealand are responsible for enforcing the Food Standards Code in Queensland
Answer
  • True
  • False

Question 3

Question
Flavour is a combination of....
Answer
  • Texture
  • Taste
  • Odour
  • Appearance
  • Nutritional composition

Question 4

Question
An example of a chemesthetic food is...
Answer
  • Cheese
  • Salmon
  • Doughnut
  • Chilli

Question 5

Question
Bound water is easily removed from a food.
Answer
  • True
  • False

Question 6

Question
Which of the following foods have a high water content?
Answer
  • Dairy
  • Dried legumes
  • Nuts
  • Meat

Question 7

Question
Which of the following is INCORRECT in regards to the functions of water in food?
Answer
  • Heat transfer
  • Chemical Reactions
  • Food Preservation
  • Flavour

Question 8

Question
Which monosaccharides make up table sugar?
Answer
  • Glucose + Galactose
  • Glucose + Glucose
  • Glucose only
  • Glucose + Fructose

Question 9

Question
Animals store glucose as amylose.
Answer
  • True
  • False

Question 10

Question
Select the examples of indigestible polysaccharides
Answer
  • Cellulose
  • Vegetable gum
  • Glycogen
  • Lactose

Question 11

Question
Coconut oil is solid at room temperature
Answer
  • True
  • False

Question 12

Question
A triglyceride containing identical fatty acids attached to a glycerol backbone, is called a...
Answer
  • Simple trigyceride
  • Mixed triglyceride

Question 13

Question
Animal fats are largely polyunsaturated
Answer
  • True
  • False

Question 14

Question
Olive oil, peanuts and avocados contain mostly what type of lipid?
Answer
  • Saturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Simple triglycerides

Question 15

Question
Quinoa is an example of a complete protein food
Answer
  • True
  • False

Question 16

Question
Which of these foods are considered to be semi-perishable?
Answer
  • carrots
  • beetroot
  • meat
  • water
  • onions

Question 17

Question
Which of the following are examples of physical changes?
Answer
  • Syneresis
  • Crystallisation
  • Enzymatic browning
  • Fermentation

Question 18

Question
Which of the following techniques/ingredients can be used to leaven bread?
Answer
  • Yeast
  • Baking powder
  • Enzymes
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