Food Studies Weeks 4-6

elv002
Quiz by elv002, updated more than 1 year ago
elv002
Created by elv002 over 4 years ago
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Food Studies Weeks 4-6

Resource summary

Question 1

Question
Which of the following are reasons for food preservation?
Answer
  • Extend shelf life
  • Convenience
  • Food Safety
  • Avoid waste

Question 2

Question
Yeast is responsible for producing vinegar.
Answer
  • True
  • False

Question 3

Question
How can fermented products be classified? (select all that are relevant)
Answer
  • Lactic acid containing
  • High salt/savoury products
  • Crunchy
  • Bread

Question 4

Question
What is the downside of using nitrates and nitrites in food preservation?
Answer
  • Kills bacteria
  • Acts as a colour fixative
  • The potential to produce nitrosamines in the body
  • Nothing

Question 5

Question
Which of the following are heat preservation techniques?
Answer
  • Ohmic heating
  • Refrigeration
  • Pasteurisation
  • Pulsed Light

Question 6

Question
An aseptic packaging system involves which of the following?
Answer
  • Ozonation
  • Aseptic packaging
  • Sterilisation/aseptic food
  • Aseptic environment

Question 7

Question
Processing aids are required to be listed on food labels.
Answer
  • True
  • False

Question 8

Question
MPL, in relation to the Food Standards Code, stands for:
Answer
  • Maximum Possible Level
  • Many Possible Levels
  • Maximum Permitted Level
  • Maximum Processing Level

Question 9

Question
How can fruit and vegetables be classified?
Answer
  • Colour
  • Total Antioxidant Capacity
  • Smell
  • Culinary use

Question 10

Question
Fruits are the ripening ovaries and adjacent parts of a plant's flowers.
Answer
  • True
  • False

Question 11

Question
The components of fruits and vegetables are influenced by:
Answer
  • soil
  • harvesting year
  • production method
  • variety

Question 12

Question
Which of the following are fat-soluble plant pigments?
Answer
  • Chlorophyll C
  • Carotene
  • Lycopene
  • Anthocyanin

Question 13

Question
Organic acids provide a sour flavour to fruits and veg.
Answer
  • True
  • False

Question 14

Question
Flavonoids are generally lost when cooking in water.
Answer
  • True
  • False

Question 15

Question
Which of the following are correct regarding casein...
Answer
  • 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

Question
Milk solids (not fat) are composed of which of the following...
Answer
  • Fat
  • Lactose
  • Minerals
  • Water
  • Protein

Question 17

Question
Current evidence suggests that A2 milk is better for you.
Answer
  • True
  • False

Question 18

Question
Kefir is a fermented milk product.
Answer
  • True
  • False

Question 19

Question
Which of the following is a method of treating curd in cheese-making?
Answer
  • Pressing
  • Enzymes
  • Bacteria
  • Wrapping

Question 20

Question
Dairy alternatives are recommended for infants.
Answer
  • True
  • False
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