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