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