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Food Technology

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. Low levels of food intake - which can be transitory (as a result of crisis) - seasonal or chronic (when it occurs on a continuing basis)






2. A sugar (a carbohydrate) composed of two monosaccharide molecules.






3. 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






4. 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






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.






6. An organic compound that contains aliphatic hydrocarbons - essential for the structure and function of living cells. Examples include fats - waxes and steroids






7. The exposure of a protein to heat or acid - which results in irreversible changes that reduce solubility and change optical characteristics






8. 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






9. One in which there are double bonds present between the carbons of the fatty acid chains






10. 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)






11. A polymer comprising many monosaccharide molecules joined by glycosidic links. For example - starch and cellulose






12. Organic molecules required by a living organism in minute amounts - but which the organism cannot synthesize






13. Food becoming unfit for consumption - for example - due to chemical or biological contamination






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






15. Is the conversion of an intermediate product into a final product for consumption - for example - flour to bread






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






17. A disease that results from a diet that is lacking in protein and energy






18. 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






19. All aspects of the processing - preparation - storage - cooking and serving of food to make sure that it is safe to eat






20. The way a person or group lives - including patterns of social relations - consumption - entertainment and dress






21. Rice - wheat - maize - potatoes






22. A sugar alcohol with three hydrophilic alcoholic hydroxyl groups. It is an important component of triglycerides (fats and oils) and phospholipids






23. A comparative measure of poverty - literacy - education - life expectancy - childbirth and other factors for countries worldwide






24. Chronic food insecurity in which food intake is insufficient to meet basic energy requirements on a continuing basis






25. A complex - high- molecular- weight - organic compound consisting of an amino acid joined by a peptide bond.






26. Natural compounds formed through geological processes






27. Deprivation of essential goods and services - for example - food - clothing - shelter and education - and a lack of sufficient income and wealth






28. The physiological condition resulting from inadequacy or imbalance in food intake or from poor absorption of food consumed






29. The simplest form of carbohydrate - consisting of one sugar residue. They are the building blocks of disaccharides and polysaccharides






30. Hypersensitivity to dietary substances






31. 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.






32. A fatty acid in which no double bonds are present between the carbons of the fatty acid chains






33. Lack of essential vitamins and minerals resulting from unbalanced food intake and specific problems of food absorption






34. 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






35. 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.






36. A disease of young children that results from a diet that is low in high biological value protein






37. 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






38. 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 -






39. 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)






40. The most efficient way of designing and producing a product from the manufacturer's point of view






41. Carboxylic acids with a long hydrocarbon chain - usually straight.