2853405
Questão 1
Questão
What does Chapter 3 of the Food Standards Code relate to?
Responda
-
Food Safety Standards
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Food Product Standards
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General Food Standards
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Primary Production Standards
Questão 2
Questão
Food Standards Australia and New Zealand are responsible for enforcing the Food Standards Code in Queensland
Responda
- True
- False
Questão 3
Questão
Flavour is a combination of....
Responda
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Texture
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Taste
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Odour
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Appearance
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Nutritional composition
Questão 4
Questão
An example of a chemesthetic food is...
Responda
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Cheese
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Salmon
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Doughnut
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Chilli
Questão 5
Questão
Bound water is easily removed from a food.
Responda
- True
- False
Questão 6
Questão
Which of the following foods have a high water content?
Responda
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Dairy
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Dried legumes
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Nuts
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Meat
Questão 7
Questão
Which of the following is INCORRECT in regards to the functions of water in food?
Responda
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Heat transfer
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Chemical Reactions
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Food Preservation
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Flavour
Questão 8
Questão
Which monosaccharides make up table sugar?
Responda
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Glucose + Galactose
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Glucose + Glucose
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Glucose only
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Glucose + Fructose
Questão 9
Questão
Animals store glucose as amylose.
Responda
- True
- False
Questão 10
Questão
Select the examples of indigestible polysaccharides
Responda
-
Cellulose
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Vegetable gum
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Glycogen
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Lactose
Questão 11
Questão
Coconut oil is solid at room temperature
Responda
- True
- False
Questão 12
Questão
A triglyceride containing identical fatty acids attached to a glycerol backbone, is called a...
Responda
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Simple trigyceride
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Mixed triglyceride
Questão 13
Questão
Animal fats are largely polyunsaturated
Responda
- True
- False
Questão 14
Questão
Olive oil, peanuts and avocados contain mostly what type of lipid?
Responda
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Saturated fat
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Monounsaturated fat
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Polyunsaturated fat
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Simple triglycerides
Questão 15
Questão
Quinoa is an example of a complete protein food
Responda
- True
- False
Questão 16
Questão
Which of these foods are considered to be semi-perishable?
Responda
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carrots
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beetroot
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meat
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water
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onions
Questão 17
Questão
Which of the following are examples of physical changes?
Responda
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Syneresis
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Crystallisation
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Enzymatic browning
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Fermentation
Questão 18
Questão
Which of the following techniques/ingredients can be used to leaven bread?
Responda
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Yeast
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Baking powder
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Enzymes
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