2895748
Pregunta 1
Pregunta
Which of the following are reasons for food preservation?
Respuesta
-
Extend shelf life
-
Convenience
-
Food Safety
-
Avoid waste
Pregunta 2
Pregunta
Yeast is responsible for producing vinegar.
Respuesta
- True
- False
Pregunta 3
Pregunta
How can fermented products be classified? (select all that are relevant)
Respuesta
-
Lactic acid containing
-
High salt/savoury products
-
Crunchy
-
Bread
Pregunta 4
Pregunta
What is the downside of using nitrates and nitrites in food preservation?
Respuesta
-
Kills bacteria
-
Acts as a colour fixative
-
The potential to produce nitrosamines in the body
-
Nothing
Pregunta 5
Pregunta
Which of the following are heat preservation techniques?
Respuesta
-
Ohmic heating
-
Refrigeration
-
Pasteurisation
-
Pulsed Light
Pregunta 6
Pregunta
An aseptic packaging system involves which of the following?
Respuesta
-
Ozonation
-
Aseptic packaging
-
Sterilisation/aseptic food
-
Aseptic environment
Pregunta 7
Pregunta
Processing aids are required to be listed on food labels.
Respuesta
- True
- False
Pregunta 8
Pregunta
MPL, in relation to the Food Standards Code, stands for:
Respuesta
-
Maximum Possible Level
-
Many Possible Levels
-
Maximum Permitted Level
-
Maximum Processing Level
Pregunta 9
Pregunta
How can fruit and vegetables be classified?
Respuesta
-
Colour
-
Total Antioxidant Capacity
-
Smell
-
Culinary use
Pregunta 10
Pregunta
Fruits are the ripening ovaries and adjacent parts of a plant's flowers.
Respuesta
- True
- False
Pregunta 11
Pregunta
The components of fruits and vegetables are influenced by:
Respuesta
-
soil
-
harvesting year
-
production method
-
variety
Pregunta 12
Pregunta
Which of the following are fat-soluble plant pigments?
Respuesta
-
Chlorophyll C
-
Carotene
-
Lycopene
-
Anthocyanin
Pregunta 13
Pregunta
Organic acids provide a sour flavour to fruits and veg.
Respuesta
- True
- False
Pregunta 14
Pregunta
Flavonoids are generally lost when cooking in water.
Respuesta
- True
- False
Pregunta 15
Pregunta
Which of the following are correct regarding casein...
Respuesta
-
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
Pregunta 16
Pregunta
Milk solids (not fat) are composed of which of the following...
Respuesta
-
Fat
-
Lactose
-
Minerals
-
Water
-
Protein
Pregunta 17
Pregunta
Current evidence suggests that A2 milk is better for you.
Respuesta
- True
- False
Pregunta 18
Pregunta
Kefir is a fermented milk product.
Respuesta
- True
- False
Pregunta 19
Pregunta
Which of the following is a method of treating curd in cheese-making?
Respuesta
-
Pressing
-
Enzymes
-
Bacteria
-
Wrapping
Pregunta 20
Pregunta
Dairy alternatives are recommended for infants.
Respuesta
- True
- False
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