Worksheets11 Food Technology-Food Quality Pre-Test
Total questions: 12
Worksheet time: 10mins
We are learning about the study of food storage and safe and hygienic handling of food in domestic, commercial and industrial settings. The sensory characteristics and functional properties of food determine the most appropriate storage, preparation and presentation techniques. Our Topic is...
Food Science
Nutrition
Food Quality
The Australian Food Industry
What is the legislation that governs food storage in NSW?
The Food Act 2003 (NSW)
Food Health and Safety Act 2003 (NSW)
Workplace Health and Safety Act (2011)
The NSW Food Authority
What is the danger zone temperature for harmful bacteria?
Temperatures between 4-69 Degrees
Temperatures between 0-60 Degrees
Temperatures between 5-60 Degrees
Temperatures between 4-50 Degrees
Placing foods in acidic solutions like vinegar to prevent growth of spoilage organisms
Pickling
Paraffin
Fermentation
Drying
The sensory characteristics of food include:
Mouthfeel, Odour, Texture, Apperance
Appearance, Odour, Flavour, Texture
Colour, Flavour, Mouthfeel, Odour
Sweet, Salty, Sour, Bitter, Umami
Factors that affect the functional properties of food include:
Level of PH, Agitation, Physical Changes, Chemicals, Agitation
Alkaline, Agitation, Catalysts, Timing, Acidity
Moisture, Oxygen, Level of PH, Enzymes, Temperature
Oxygen, Temperature, Acidity, Agitation, Enzymes, Adding other Ingredients
Coagulation is when:
tiny droplets of liquids become trapped within coagulated proteins.
heat, acids, and enzymes can cause the separated strands of amino acids in the denatured protein to regroup with cross bonds.
when gas such as air is being dispersed through a liquid.
the structure of proteins break apart.
The functional properties of FATS include:
Emulsification and Aeration.
Crystallisation, Caramelisation, Dextrinisation and Gelatinisation.
Browning, Foaming, Gelation and Coagulation.
The functional properties of CARBOHYDRATES include:
Emulsification and Aeration.
Crystallisation, Caramelisation, Dextrinisation and Gelatinisation.
Browning, Foaming, Gelation and Coagulation.
The functional properties of PROTEINS include:
Emulsification and Aeration.
Crystallisation, Caramelisation, Dextrinisation and Gelatinisation.
Browning, Foaming, Gelation and Coagulation.
