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Food Technology Trial Revision

Total questions: 20

Worksheet time: 20mins

Name
Class
Date
1.

Which sector of the Australian food industry is significantly affected by severe drought?

a)

Food Retail

b)

Agriculture and Fisheries

c)

Food Service and Catering

d)

Food Processing and Manufacturing

2.

Which of the following is an example of a food where its production involves pasteurisation?

a)

Cheese

b)

Fresh seafood

c)

Savoury biscuits

d)

Frozen cauliflower

3.

An example of a community group that promotes health in Australian society is...

a)

CSIRO

b)

FSANZ

c)

Meals on Wheels

d)

NSW Food Authority

4.

Which is an example of unethical food advertising?

a)

Bundle pricing

b)

A celebrity endorsement

c)

Exaggerated nutritional claim

d)

Marketing through cross-promotion

5.

Which of the following is a result of enzymatic activity?

a)

Fruit becoming over-ripe

b)

Mould developing in jam

c)

Flour infested by weevils

d)

Savoury biscuits becoming stale

6.

Which of the following includes ONLY functional foods?

a)

High-calcium milk, almonds, table margarine

b)

High-fibre breakfast drinks, brown rice, probiotic yoghurt

c)

Breakfast cereals containing folate, omega-3 bread with soy and linseed, organic apples

d)

Breakfast cereals containing prebiotic barley, orange juice containing iron, hi-maize muffins

7.

A food company is looking to extend their beverage line by producing a fermented probiotic drink.

The target market for this product is most likely to be ...

a)

All consumers

b)

A specific group of consumers

c)

Consumers in a specific age group

d)

A group of consumers of the same gender

8.

Which combination of medical conditions is most significantly related to cardiovascular disease?

a)

Atherosclerosis and stroke

b)

Type 2 diabetes and anaemia

c)

Diverticulitis and osteoporosis

d)

Hypertension and dental caries

9.

A multi-pack of canned vegetables has been boxed and shrink-wrapped for distribution.

This is an example of ...

a)

tetra packaging

b)

tertiary packaging

c)

primary packaging

d)

modified atmosphere packaging

10.

Which food additive is used by manufacturers to reduce moisture loss in foods?

a)

Acids

b)

Dextrins

c)

Emulsifiers

d)

Humectants

11.

Which piece of equipment would a commercial manufacturer use to remove pulp from orange juice?

a)

HPP

b)

Retort

c)

Centrifuge

d)

Blast chiller

12.

What is the most suitable level of operation for an independently-owned beachside cafe?

a)

Household

b)

Multinational

c)

Small business

d)

Large company

13.

Pre-packaged cauliflower rice is an example of a new food product in the marketplace.

What is a driver for this type of food product development?

a)

Feasibility

b)

Marketing

c)

Environment

d)

Convenience

14.

Vegans are at risk of malnutrition if their diet is lacking which of the following nutrients?

a)

Folate, calcium and iodine

b)

Vitamin B12, iron and calcium

c)

Vitamins A and D and magnesium

d)

Dietary fibre and vitamins C and E

15.

In order to prevent neural tube defects in infants, pregnant women are recommended to increase their intake of...

a)

folate

b)

protein

c)

calcium

d)

vitamin D

16.

In which of the following are both products most likely to be the cause of an anaphylactic reaction?

a)

Gluten and milk

b)

Seafood and sesame seeds

c)

Shellfish and phytochemicals

d)

Peanuts and red food colouring

17.

What is the role of anti-caking agents in packaged foods?

a)

To allow the product to flow freely

b)

To prevent the product from drying out

c)

To improve the nutritive value

d)

To enhance the appearance

18.

A packaged frozen chicken is left on the kitchen sink at the start of the day to defrost in time for the evening meal. Which of the following is most likely to cause the chicken to become unsafe for consumption?

a)

Light

b)

Infestation

c)

Temperature

d)

Enzyme activity

19.

Which process do manufacturers use to ensure that raw materials are standardised?

a)

HACCP

b)

Quality control

c)

Sensory testing

d)

Quality assurance

20.

Why is fibre classified as an active non-nutrient?

a)

It is essential in the diet

b)

It provides fuel for energy

c)

It is not absorbed in the digestive system

d)

It provides a range of vitamins and minerals