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