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Food Technology

Total questions: 25

Worksheet time: 8mins

Name
Class
Date
1.

The meaning of Food Additive is...

a)

any organic substance the intended use of which results or may reasonably be expected to result

b)

any substance the intended use of which results may affecting the characteristics of any food

c)

any substance added to food

d)

any organic substance the intended use of which results may affecting the characteristics of any food

2.

Any dye, pigment or substance which when added or applied to a food, drug or cosmetic, or to the human body is the definition of...

a)

Color Additive

b)

Food Additive

c)

Food and Drug Additive

d)

Food and Color Additive

3.

FDA is the abbreviation of...

a)

The Food and Drug Administration

b)

The Food and Drug Additive

c)

The Food and Drug Application

d)

The Food and Drug Authority

4.

Color additives are used in foods for...

a)

to provide color and fun foods

b)

to correct natural variations in color

c)

to prevent color loss,

d)

all are right

5.

What happen if an additive is approved by FDA?

a)

there will be regulation about the additive

b)

federal authorities may prohibit its use

c)

conduct further studies

d)

evaluating the safety procedure

6.

the food additives in a can of soda...

a)

ammonia process caramel

b)

phosporic acid

c)

carbonation

d)

sugar

7.

Estimation of food additive level that a body can take without any risk is...

a)

Acceptable Daily Intake

b)

Acceptance Daily Information

c)

According Daily Information

d)

Applicable Daily Intake

8.

Chewing gum has ... food additive.

a)

Flavoring agents

b)

Salt

c)

Sugar substitutes

d)

Fat substitues

9.
Stabilizers are added to...
a)
candy
b)
pudding
c)
bread
d)
fruits
10.
How do thickeners improve a food product?
a)
They prevent spoilage due to oxygenation.
b)
They increase the viscosity of a product.
c)
They preserve the flavor of a product.
d)
They keep food from drying out.
11.
Which food additive is used to create mayonnaise and ice cream, which requires mixing water and fat?
a)
Emulsifier
b)
Bulking agent
c)
Humectant
d)
Anticaking agent
12.
Oils have a tendency to go rancid from exposure to the air. To counter this, you should use a(n):
a)
Antioxidant
b)
Bulking agent
c)
Fortifying agent
d)
Stabilizer
13.
Pectin and agar are used to firm up texture of foods, and are considered:
a)
Flavor enhancers
b)
Humectants
c)
Antioxidants
d)
Stabilizers
14.
Vinegar is used to pickle foods. In this instance, vinegar is acting as a(n):
a)
Antioxidant
b)
Flavor enhancer
c)
Preservative
d)
Thickener
15.

Saccarine is a food additive for sweetener which is approved by FDA max...

a)

100 mg/kg

b)

200 mg/kg

c)

1000 mg/kg

d)

10 mg/kg

16.

Benzoat is a food additive for preservatives which is approved by FDA max...

a)

100 mg/kg

b)

1000 mg/kg

c)

200 mg/kg

d)

10 mg/kg

17.

Erythrosine is a food additive for colouring which is approved by FDA max...

a)

100 mg/kg

b)

1000 mg/kg

c)

200 mg/kg

d)

10 mg/kg

18.

Contoh dari Asam Lemak Jenuh

a)

Butirat

b)

Oleat

c)

Palmirat

d)

Stearat

19.

Pengklasifikasian lemak dan minyak berdasarkan sumbernya...

a)

berasal dari tanaman

b)

berasal dari hewan

c)

berasal dari minyak bumi

d)

berasal dari minyak atsiri

20.

Pengklasifikasian lemak dan minyak berdasarkan kegunaannya...

a)

berasal dari tanaman

b)

berasal dari hewan

c)

berasal dari minyak bumi

d)

berasal dari minyak atsiri

21.

Ciri ciri dari Lemak...

a)

titik cair tinggi

b)

mengandung asam lemak jenuh

c)

berasal dari tumbuhan

d)

titik cair rendah

e)

tidak berpotensi hipertensi

22.

Ciri ciri dari Minyak / Oil...

a)

titik cair tinggi

b)

mengandung asam lemak jenuh

c)

berasal dari tumbuhan

d)

titik cair rendah

e)

tidak berpotensi hipertensi

23.

Faktor penyebab kerusakan minyak dapat berasal dari reaksi dengan air, karena...

a)

meningkatkan kecepatan reaksi

b)

menghasilkan asam lemak bebas

c)

menghasilkan peroksida

d)

sebagai inisiator oksidasi

24.

Faktor penyebab kerusakan minyak dapat berasal dari oksigen, karena...

a)

meningkatkan kecepatan reaksi

b)

menghasilkan asam lemak bebas

c)

menghasilkan peroksida

d)

sebagai inisiator oksidasi

25.

Reaksi pencoklatan enzimatis membutuhkan tiga komponen, yaitu:

a)

Oksigen

b)

Polifenolase aktif

c)

Substrat yang cocok

d)

Katalis

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