Food Studies - multiple choice practice

Sales of red cabbage rose by 86% after it was used as an ingredient on a popular television cooking show.

• a. The role of popular culture in influencing food choices.

• b. The influence of marketing food information.

• c. An emotional response to food marketing.

• d. Social factors influencing healthy eating.

Which statement best reflects the rationale of the Australian Dietary Guidelines?

• a. Foods that contain high levels of salt should be limited.

• b. There were 55000 pieces of evidence used in their development.

• c. Discretionary foods can be used to make up any extra energy needs.

• d. Foods within each of the five food groups are similar in type and nutrient contribution.

Which one of the following is an example of the social role of food?

• a. Eating vegetables for nutrients.

• b. Sharing food at a birthday party.

• c. Eliminating gluten from a diet.

• d. Replacing red meat with legumes.

Enzymatic hydrolysis occurs when...

• A. food is chewed and enzymes are released.

• B. gastric juices are released by the pancreas.

• C. bile is transported into the small intestine.

• D. digestive enzymes are released to break molecular bonds in food.

An example of an activity that contributes to a loss of biodiversity is...

• A. over fishing.

• B. eating more plants and grains.

• C. increasing the use of water for crops.

• D. consuming protein from animal sources.

There are _____ pillars of food security

• a. 3

• b. 4

• c. 5

• d. 6

The three parts of the small intestine are...

• A. the oesophagus, jejunum, and ileum

• B. the duodenum, pancreas and ileum

• C. the duodenum, jejunum and ileum

• D. the duodenum, pancreas and jejunum

What is a food intolerance?

• A. a life-threatening response to a particular food, such as peanuts

• B. a chemical reaction to a particular food, but not an immune response

• C. a reaction to chemicals in a food that affect the immune system

• D. a chemical reaction to a particular food, the can cause death

The functional property of gluten in a bread dough is to allow the dough to...

• A. form a light, airy texture

• B. become short and crumbly

• C. forma dense, heavy texture

• D. become stretchy and elastic

Dextrinisation is the process that occurs when?

• a. starch granules absorb liquid and thicken to form a gel

• sugars are heated to a high temperature and develop a golden-brown colour

• starch is exposed to dry heat, resulting in a change of colour to golden brown

• starch and protein are exposed to dry heat and change colour to golden brown