Quiz 1: Food technology

What is the 4th state of matter?

• Dlasm

• Plamsa

• Plasm

• Blasm

The transition from solid to

fluid and back

• Transformation

• Phase

• Glass

This causes the evaporation of

the molecules into the gaseous state.

• Vapour pressure

• Freezing point

• Boiling point

The normal boiling

point (BP) refers to an external

pressure which is equal to the

atmospheric pressure (760 mm

Hg), which for water is 110°C.

• TRUE

• FALSE

The freezing point of a material is the temperature at which it changes from

a liquid to a solid. A liquid freezes when its vapour pressure is equal to the

vapour pressure of its solid. The freezing point of water is -0°C.

• TRUE

• FALSE

Answer explanation

The freezing point of water is 0°C, NOT -0°C.

It is associated with fluid flow. It is the internal friction which tends

to bring to rest portions of the fluids moving relative to one another.

• Viscosity

• Thermal Processing

• Fluid flow point

• Osmotic Pressure

These include chemical

against bacteria,

yeasts, and moulds.

• sequestrants

• preservatives

• food additives

• flavor enhancers

It has different

flavouring

materials used in

foods.

• miscellaneuos

• flavoring agents

• potentiators

• nutrient supplement

It is as scientific discipline used

to evoke, measure, analyse and

interpret reactions to these

characteristics of foods that are

perceived by the senses.

• objective evaluation

• sensory evaluation

• subjective evaluation

You are going to give 1 item to the participants for the evaluation of its sensory attributes. Afterwards, you will also present 2 items for comparison in the first item. What sensory evaluation method are you using?

• Triangle test

• Duo Tri Test

• Scoring

• Ranking