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Test your basic knowledge |
Food Technology
Start Test
Study First
Subject
:
engineering
Instructions:
Answer 41 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Fatty acids that are required in the human diet. This means that they cannot be synthesized by the body from other fatty acids and must be obtained from food
primary processing
fatty acid
glycerol
essential fatty acid
2. The most efficient way of designing and producing a product from the manufacturer's point of view
cost- effectiveness
human development index
obesity
water activity
3. Organic molecules required by a living organism in minute amounts - but which the organism cannot synthesize
vitamins
obesity
food allergy
malnutrition
4. A disease that results from a diet that is lacking in protein and energy
malnutrition
undernutrition
water activity
marasmus
5. Refers to increased body weight in relation to height - when compared to some standard of acceptable or desirable weight. A body mass index of more than 25 is defined as overweight by the World Health Organization.
food hygiene
overweight
taste panels
Organic agriculture
6. The simplest form of carbohydrate - consisting of one sugar residue. They are the building blocks of disaccharides and polysaccharides
marasmus
monosaccharide
unsaturated fatty acid
overweight
7. Is the conversion of a crop into a product that may or may not be consumed directly. Undertaken to enhance the shelf life - for example - flour - or ease of distribution of a product - for example - concentration of orange juice
disaccharide
human development index
water activity
primary processing
8. A fatty acid in which no double bonds are present between the carbons of the fatty acid chains
genetically modified organism
poverty
saturated fatty acid
essential fatty acid
9. Low levels of food intake - which can be transitory (as a result of crisis) - seasonal or chronic (when it occurs on a continuing basis)
Secondary processing
fatty acid
food insecurity
cost- effectiveness
10. A sugar alcohol with three hydrophilic alcoholic hydroxyl groups. It is an important component of triglycerides (fats and oils) and phospholipids
malnutrition
glycerol
protein
Undernourishment
11. The exposure of a protein to heat or acid - which results in irreversible changes that reduce solubility and change optical characteristics
coagulation of protein
vitamins
genetically modified organism
food allergy
12. The physiological condition resulting from inadequacy or imbalance in food intake or from poor absorption of food consumed
food hygiene
poverty
saturated fatty acid
malnutrition
13. Natural compounds formed through geological processes
human development index
disaccharide
food insecurity
minerals
14. The formation of a gel by using gelatin or by the heat- treatment of starch and water to break open the starch granules - for example - custard
cost- effectiveness
genetically modified organism
gelatinizing
saturated fatty acid
15. A comparative measure of poverty - literacy - education - life expectancy - childbirth and other factors for countries worldwide
food insecurity
essential fatty acid
Secondary processing
human development index
16. Are used to confirm precise requirements for key parameters of a food product - for example - sweetness - flavour - texture. The taste panel would reflect the characteristics of the target market
gelatinizing
malnutrition
taste panels
fatty acid
17. Is a system of farming in which organic products and techniques are used and the use of synthetic chemicals - for example - fertilizers and pesticides - is precluded. In some countries - the word 'organic' is legally protected; and in others - the te
genetically modified organism
Staple foods
Organic agriculture
food hygiene
18. A plant or animal in which the DNA has been altered through the insertion of genetic material from another source. Most often used in agricultural crops to increase the resistance to herbicides or to engineer pesticides into crops.
food insecurity
genetically modified organism
coagulation of protein
glycerol
19. The way a person or group lives - including patterns of social relations - consumption - entertainment and dress
lifestyle
food allergy
gelatinizing
essential fatty acid
20. Result of prolonged low level of food intake and/or poor absorption of food consumed. Manifestations include wasting - stunting or underweight - reduced cognitive ability - poor health status and low productivity
food insecurity
taste panels
essential
undernutrition
21. All aspects of the processing - preparation - storage - cooking and serving of food to make sure that it is safe to eat
glycerol
undernutrition
food hygiene
malnutrition
22. Defined as an excessively high amount of body fat in relation to lean body mass. A body mass index of more than 30 is defined as obese by the World Health Organization
disaccharide
food allergy
obesity
aeration
23. Rice - wheat - maize - potatoes
human development index
Staple foods
essential
malnutrition
24. Is the conversion of an intermediate product into a final product for consumption - for example - flour to bread
Staple foods
Secondary processing
coagulation of protein
body mass index
25. A polymer comprising many monosaccharide molecules joined by glycosidic links. For example - starch and cellulose
human development index
food spoilage
essential
polysaccharide
26. Hypersensitivity to dietary substances
market testing
food allergy
kwashiorkor
essential fatty acid
27. Deprivation of essential goods and services - for example - food - clothing - shelter and education - and a lack of sufficient income and wealth
Secondary processing
body mass index
poverty
Staple foods
28. A complex - high- molecular- weight - organic compound consisting of an amino acid joined by a peptide bond.
overweight
protein
Undernourishment
essential
29. A disease of young children that results from a diet that is low in high biological value protein
water activity
obesity
kwashiorkor
protein
30. A sugar (a carbohydrate) composed of two monosaccharide molecules.
food spoilage
polysaccharide
Staple foods
disaccharide
31. The incorporation of gas into a food product. It may be air - which is often beaten in - or carbon dioxide - which can be introduced under pressure (for example) - to aerated water or by the action of yeast (for example - in bread)
monosaccharide
Organic agriculture
water activity
aeration
32. Lack of essential vitamins and minerals resulting from unbalanced food intake and specific problems of food absorption
micronutrient deficiency
overweight
taste panels
poverty
33. The water in food that is not bound to food molecules - which can support the growth of bacteria - yeasts and fungi - and is measured on a scale of 0 (bone dry) to 1.0 (pure water)
essential fatty acid
food hygiene
water activity
cost- effectiveness
34. Food becoming unfit for consumption - for example - due to chemical or biological contamination
body mass index
Staple foods
lifestyle
food spoilage
35. An organic compound that contains aliphatic hydrocarbons - essential for the structure and function of living cells. Examples include fats - waxes and steroids
Secondary processing
lipid
poverty
market testing
36. Chronic food insecurity in which food intake is insufficient to meet basic energy requirements on a continuing basis
Undernourishment
food insecurity
gelatinizing
vitamins
37. Following confirmation of the product specification - the product would be scaled up from bench scale to pilot- plant scale - so that a larger volume of product can be made and wider market testing undertaken. Following acceptance in a test market -
market testing
micronutrient deficiency
monosaccharide
unsaturated fatty acid
38. A measurement of the relative percentages of fat and muscle mass in the human body - in which weight in kilograms is divided by height in meters and the result used as an index of obesity
aeration
body mass index
essential
kwashiorkor
39. Carboxylic acids with a long hydrocarbon chain - usually straight.
fatty acid
protein
monosaccharide
human development index
40. A compound that cannot be made in the body but has to be provided ready- made in the diet - for example - vitamins - essential fatty acids and essential amino acids.
food allergy
essential
fatty acid
overweight
41. One in which there are double bonds present between the carbons of the fatty acid chains
unsaturated fatty acid
Organic agriculture
human development index
gelatinizing