Which of the following are reasons for food preservation?
Extend shelf life
Convenience
Food Safety
Avoid waste
Yeast is responsible for producing vinegar.
How can fermented products be classified? (select all that are relevant)
Lactic acid containing
High salt/savoury products
Crunchy
Bread
What is the downside of using nitrates and nitrites in food preservation?
Kills bacteria
Acts as a colour fixative
The potential to produce nitrosamines in the body
Nothing
Which of the following are heat preservation techniques?
Ohmic heating
Refrigeration
Pasteurisation
Pulsed Light
An aseptic packaging system involves which of the following?
Ozonation
Aseptic packaging
Sterilisation/aseptic food
Aseptic environment
Processing aids are required to be listed on food labels.
MPL, in relation to the Food Standards Code, stands for:
Maximum Possible Level
Many Possible Levels
Maximum Permitted Level
Maximum Processing Level
How can fruit and vegetables be classified?
Colour
Total Antioxidant Capacity
Smell
Culinary use
Fruits are the ripening ovaries and adjacent parts of a plant's flowers.
The components of fruits and vegetables are influenced by:
soil
harvesting year
production method
variety
Which of the following are fat-soluble plant pigments?
Chlorophyll C
Carotene
Lycopene
Anthocyanin
Organic acids provide a sour flavour to fruits and veg.
Flavonoids are generally lost when cooking in water.
Which of the following are correct regarding casein...
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
Milk solids (not fat) are composed of which of the following...
Fat
Lactose
Minerals
Water
Protein
Current evidence suggests that A2 milk is better for you.
Kefir is a fermented milk product.
Which of the following is a method of treating curd in cheese-making?
Pressing
Enzymes
Bacteria
Wrapping
Dairy alternatives are recommended for infants.
