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