Food Manufacture Quiz

Why is stainless steel often used when constructing food processing equipment?

• It is magnetic

• It is cost effective

• It does not react with foods

• It is manufactured in Australia

Which of the following has the LEAST influence on the selection of raw materials for food processing?

• Level of physical damage

• Cost of the end-product distribution

• The consistency of shape, colour and size

• The seasonal availability

Which of the following groups of foods are all produced using the process of fermentation

• Jam, sourdough bread, yoghurt

• Cheese, jam, pickles

• Honey, salami, pickles

• Cheese, yoghurt, salami

Why is it necessary to pasteurise milk?

• To ensure consumer safety

• To improve its flavour and colour

• To simplify packaging

• To increase its nutritive value

Spoilage of food can often be caused by

• Food additives

• Packaging

• Pasteurisation

• Enzymes

Sous vide is a method of

• French food preparation

• Freezing food after dehydration

• Cooking food in a vacuum package

• Sterilising food in a liquid form

A process flowchart is used to show the

• amount of raw material required in food production

• size, shape and quality of the equipment

• temperature at which the raw materials should be stored

• steps in manufacturing a food product

An example of a quality-management system that is also a legal requirement within an Australian food company is

• WHS

• HACCP

• GMP

• ISO

Emulsifiers are used during the manufacturing of a healthy salad dressing to

• enhance the colour of the end product

• prevent oxidisation

• stop dry ingredients sticking together

• stop liquids from separating

Which of the following foods uses the preservation principle of restriction of water?

• Sauerkraut

• Canned tuna

• Condensed milk

• Fruit juice