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WorksheetsFood science
Total questions: 20
Worksheet time: 11mins
What the difference between red and white meat?
iron content
hemoglobin content
Myoglobin content
phosphorus content
Why Fish is softer and flakier than either mammals or poultry?
Has no muscle fibers
Muscle fibers exist as long bundles, contains thin layers of connective tissue
Muscle fibers exist as Short bundles, contains thin layers of connective tissue
Has no vertebrate
High in omega 3
poultry
fish
Eggs
Meat
Considered as a reference protein
Eggs
meat
poultry
fish
Which of the following doesn't exist in milk?
Coliform bacteria
Achromobacter
Streptococcus lactis
Echinococcus
Which statement is true about homogenization?
increase numbers of far globules
decrease numbers of fat globules
Increase the size of fat globules
Helps in creaming
The addition of vitamins A ,D is optional in low fat milk
True
False
The third step in milk processing is:
Pasteurisation
Homogenization
Dehydration
Fortification
Liquid water molecules can be packed more tightly than ice molecules because :
Liquid water has a larger angle
Liquid water has a smaller angle
ice water has a smaller angle
They have equal angle size
Which of the following can't act as a solvent?
free water
Entrapped water
bound water
The conversation of ice to vapor without going through liquid phase
Freezing
evaporation
sublimation
Fusion
Changing the conditions in a stable dispersion cause:
evaporation
freezing
gelation or precipitation
PH change
Which of the following has a viscus behavior?
gliadin
glutenin
albumin
globulin
Two circular thick stones are used to crush the wheat and convert to flour(whole meal flour)
Roller flour milling
stone/home milling
Milling process
Tempering process
Initiated the sprouting of the seed
karnel
germ
endosperm
Bran
All grains should be stored off the floor and a slight distance away from the wall
True
False
For cakes we use:
hard wheat
soft wheat
durum wheat
Used as a stool softener :
wheat bran
oat bran
rye bran
Corn bran
The industrial process used for manufacturing the food
Food physics
food microbiology
food chemistry
food engineering
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