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