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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. Rice - wheat - maize - potatoes
primary processing
lipid
Undernourishment
Staple foods
2. Hypersensitivity to dietary substances
food allergy
food spoilage
undernutrition
Secondary processing
3. Deprivation of essential goods and services - for example - food - clothing - shelter and education - and a lack of sufficient income and wealth
food hygiene
Secondary processing
obesity
poverty
4. Organic molecules required by a living organism in minute amounts - but which the organism cannot synthesize
Secondary processing
protein
market testing
vitamins
5. A complex - high- molecular- weight - organic compound consisting of an amino acid joined by a peptide bond.
protein
market testing
poverty
Staple foods
6. 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
poverty
body mass index
minerals
essential fatty acid
7. Food becoming unfit for consumption - for example - due to chemical or biological contamination
saturated fatty acid
lipid
food hygiene
food spoilage
8. A disease of young children that results from a diet that is low in high biological value protein
kwashiorkor
undernutrition
coagulation of protein
saturated fatty acid
9. The simplest form of carbohydrate - consisting of one sugar residue. They are the building blocks of disaccharides and polysaccharides
primary processing
protein
monosaccharide
glycerol
10. 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
water activity
gelatinizing
minerals
undernutrition
11. 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
micronutrient deficiency
kwashiorkor
polysaccharide
Organic agriculture
12. 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.
essential
undernutrition
protein
taste panels
13. One in which there are double bonds present between the carbons of the fatty acid chains
unsaturated fatty acid
food hygiene
undernutrition
Organic agriculture
14. 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
lipid
food spoilage
essential fatty acid
coagulation of protein
15. Natural compounds formed through geological processes
aeration
gelatinizing
lifestyle
minerals
16. 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
fatty acid
food hygiene
Undernourishment
obesity
17. A polymer comprising many monosaccharide molecules joined by glycosidic links. For example - starch and cellulose
micronutrient deficiency
polysaccharide
poverty
Organic agriculture
18. 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
aeration
micronutrient deficiency
disaccharide
primary processing
19. All aspects of the processing - preparation - storage - cooking and serving of food to make sure that it is safe to eat
Organic agriculture
obesity
food hygiene
minerals
20. 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
food spoilage
micronutrient deficiency
taste panels
human development index
21. Low levels of food intake - which can be transitory (as a result of crisis) - seasonal or chronic (when it occurs on a continuing basis)
undernutrition
food hygiene
micronutrient deficiency
food insecurity
22. 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 allergy
poverty
food hygiene
overweight
23. 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.
genetically modified organism
poverty
cost- effectiveness
saturated fatty acid
24. Carboxylic acids with a long hydrocarbon chain - usually straight.
food insecurity
fatty acid
food allergy
lipid
25. Chronic food insecurity in which food intake is insufficient to meet basic energy requirements on a continuing basis
Undernourishment
body mass index
micronutrient deficiency
lifestyle
26. A comparative measure of poverty - literacy - education - life expectancy - childbirth and other factors for countries worldwide
cost- effectiveness
Undernourishment
human development index
body mass index
27. 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
minerals
Secondary processing
gelatinizing
disaccharide
28. A sugar (a carbohydrate) composed of two monosaccharide molecules.
water activity
lifestyle
kwashiorkor
disaccharide
29. 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 -
aeration
food hygiene
food insecurity
market testing
30. The physiological condition resulting from inadequacy or imbalance in food intake or from poor absorption of food consumed
Staple foods
malnutrition
food hygiene
kwashiorkor
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)
vitamins
Secondary processing
aeration
protein
32. Is the conversion of an intermediate product into a final product for consumption - for example - flour to bread
marasmus
malnutrition
Secondary processing
kwashiorkor
33. Lack of essential vitamins and minerals resulting from unbalanced food intake and specific problems of food absorption
cost- effectiveness
micronutrient deficiency
minerals
kwashiorkor
34. A fatty acid in which no double bonds are present between the carbons of the fatty acid chains
water activity
saturated fatty acid
taste panels
lifestyle
35. The exposure of a protein to heat or acid - which results in irreversible changes that reduce solubility and change optical characteristics
coagulation of protein
Organic agriculture
Secondary processing
marasmus
36. 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)
food allergy
water activity
essential fatty acid
essential
37. The most efficient way of designing and producing a product from the manufacturer's point of view
cost- effectiveness
malnutrition
undernutrition
aeration
38. The way a person or group lives - including patterns of social relations - consumption - entertainment and dress
lifestyle
food hygiene
human development index
micronutrient deficiency
39. A sugar alcohol with three hydrophilic alcoholic hydroxyl groups. It is an important component of triglycerides (fats and oils) and phospholipids
Staple foods
glycerol
protein
gelatinizing
40. A disease that results from a diet that is lacking in protein and energy
micronutrient deficiency
food spoilage
water activity
marasmus
41. An organic compound that contains aliphatic hydrocarbons - essential for the structure and function of living cells. Examples include fats - waxes and steroids
marasmus
coagulation of protein
lipid
primary processing