WorksheetsFoodBowl #8
Total questions: 53
Worksheet time: 53mins
Invert sugar can be produced by hydrolysis of sucrose. The sugars produce from this process are:
Glucose and galactose
Glucose and glucose
Glucose and fructose
Fructose and galactose
Oligofructose is added into milk powder and cultured milk to _________.
give energy
assist in the synthesis of growth hormones
prevent tooth decay
promote the growth of Bifidobacterium in the large intestine of the consumer
The industry that utilizes the most fructose syrup is the ___________.
confectionery industry
beverage industry
baking industry
snack food industry
The glycosidic bond between the glucose units in cellulose is _______.
1 – 3
1 – 4
1 – 5
1 – 6
Which of the following starch has the highest stability to retrogradation and syneresis?
Rice
Waxy corn
Wheat
Tapioca
The preservative effect of heat processing on food is due to the _________.
destruction of vitamins
denaturation of protein
reduction in oxidative changes
depolymerisation of starch
In sterilising food, the time needed to destroy 90% of microorganisms is referred to as _________.
z value
Fo value
L value
DT value
The followings are the effects of freezing and frozen storage to food, except ____________.
cause lethality to microorganisms
lower the rate of biochemical changes
results in inactivation of enzymes
cause damage to cells
Which of the following additive is added to bakery products such as bread to inhibit spoilage?
Calcium carbonate
Calcium propionate
Potassium benzoate
Potassium nitrate
Which of the following is not categorised as a food conditioner under the Malaysian Food Regulations 1985?
Modified starches
Colouring substances
Anti-caking agents
Acidity regulators
The unit of measurement that is used to give the size of bacteria and other microbes is the ________.
centimetre
millimetre
micrometre
nanometre
Which is the most effective way to limit bacteria transfer from humans to the environment?
Hospital gown
Laboratory coat
Sterile trouser suit
Face mask
Thin, hair-like structures then protrude through bacterial cell walls and are not associated with motility are called ___________.
flagella
mesosomes
pili
axial filaments
When compared to the prokaryotic cytoplasmic membrane, the eukaryotic plasma membrane is __________.
identical in structure and function
identical in structure but not in function
identical in function but not in structure
very different in structure and in function
The function of DNA in prokaryotic is to __________.
make protein
make the cells divide
form the nucleus
store information
A retort is used for which food processing operation?
Dehydration
Homogenisation
Irradiation
Canning
Freeze-drying is a method where water is removed from a food product. Another name for this process is _________.
sublimation
vapourisation
cryogenics
lyophilisation
Which chemical process can be used to make margarine from vegetable oil?
Oxidation
Hydrolysis
Hydrogenation
Halogenation
Which statement is TRUE for both pasteurisation and sterilisation?
They are used to produce commercially sterile foods
Pasteurisation is a more severe heat treatment
They are both thermal processing
Complete destruction of microorganisms occurs in both process
Which test can be used as a difference test and preference/acceptance test.
Hedonic scale
Triangle test
Duo-trio test
Ranking test
The influence of irrelevant characteristics of samples on the judgement will introduce ______.
a)
b)
c)
d)
logical error
halo effect
expectation error
stimulus error
In sensory evaluation, a consensus is required in _________.
Quantitative Descriptive Analysis
flavour profile
sensitivity test
Hedonic scale
Which of the following tests does not require a trained panel?
Triangle test
Flavour Profile
Hedonic scale
Duo-trio test
The following items can be used as a rinsing agent in sensory evaluation, except ___________.
water
apple slices
celery sticks
crackers with cream filling
What does the retention factor, k’, describe?
The distribution of an analyte between the stationary and the mobile phase
The migration rate of an analyte through a column
The velocity of the mobile phase
The retention time of an analyte in the column
What does the selectivity factor describe?
The proportional difference in widths of two chromatographic peaks
The proportional difference in heights of two chromatographic peaks
The maximum number of different species which a column can separate simultaneously
The relative separation achieved between two species
What useful information can be found in a Van Deemter plot?
The selectivity factor
The retention factor
Optimum mobile phase flow rate
Optimum column temperature
Which of the following gases is unsuitable for use as a GC carrier gas?
Nitrogen
Helium
Oxygen
None of the above
Which effect results from a slow injection of a large sample volume?
Increased resolution
Decreased resolution
Non-linear detector response
Linear detector response
One of the statements below does not describe sampling.
Non-bias
Representative
Continuous
Random
All the following statements about variation are true, except _________.
plant commodities normally vary more than animal commodities
food variations in foods are mainly caused by physical and chemical differences
generally, foods are subject to more variations than non-foods
variation can be expressed as range and standard deviation
In one of the situations listed below, more samples are needed __________.
if the test is destructive to the samples
if we know the history of the supplier
if the quality variation is small
if we measure attributes rather than variables characteristics
Which of the following is the dissimilarity between HACCP and ISO 9000?
Quality assurance program
Minimum standard
Corrective action
Requires management commitment
Good Manufacturing Practice does include the following program, except _____________.
preventive maintenance
human resource
personal hygiene
waste disposal
Which of the following is NOT a food contaminant?
Acrylamide
Cadmium
Chloramphenicol
Polyphenol
The earliest method of evaluating Nutritional Status is ________.
dietary intake
biochemical analysis
clinical evaluation
anthropometric evaluation
Heavy metals are _________.
potentially toxic metals
both environment pollutant and food contaminant
include lead, cadmium, mercury, and arsenic
All of the above
The incorrect pair between a vitamin and its deficiency symptom is ___________.
Ascorbic acid – Scurvy
Niacin – Pellagra
Folic acid – Microcytic hypochromic anaemia
Retinol – Xerophthalmia
The type of obesity that is hardest to treat is ____________.
hyperplasia obesity
hypertrophic obesity
hyperplastic-hypertrophic obesity
None of the above
Retention of ascorbic acid can be increased by _________.
keeping the food away from light
storing the produce at low temperature
using steam instead of boiling water in blanching process
All of the above
Bacteria are the most common cause of food-borne disease in food establishments because ___________.
under ideal conditions, they can grow very rapidly
they are found naturally in many foods
they can be easily transferred from one source to another
All of above
Most of the bacteria that cause foodborne illnesses can grow ____________.
with or without oxygen at 39°C
only without oxygen at 43°C
only with oxygen at 43°C
only without oxygen at 39°C
The number one contributing factor leading to food-borne illness in food establishments is __________.
improper cooling of foods
cross-contamination
poor personal hygiene
product formulation
After proper cooking, all foods that are to be held cold should be _________.
cooled quickly and held at 5°C
cooled quickly and held at -5°C
stored at room temperature
cooled slowly and held at 25°C
The BEST method for measuring the temperature of frozen food products is by _______________.
inserting the sensing probe into the centre of a frozen food package until the recorded temperature stabilises
inserting the sensing probe into the two packages of frozen foods until the recorded temperature stabilises
measuring the ambient temperature of the frozen food compartment of the delivery vehicle
looking for signs of freezing and thawing, such as large ice crystals and frozen juices in the bottom of the box
Frozen foods should not be accepted if they are above what temperature at delivery.
-23°C
-18°C
-12°C
0°C
The Hazard Analysis Critical Point (HACCP) system should be employed _____________.
whenever potentially hazardous foods are prepared, regardless of the type of food establishment
only in institutional food facilities that provide food for very young or frail elderly consumers
only in convenience stores where mechanical dishwashing equipment is not available
whenever foods are sold by a food establishment for consumption offsite
A “hazard” as used in connection with a HACCP system is ___________.
any biological, chemical or physical property that can cause an unacceptable risk
any single step at which contamination could occur
an estimate of the likely occurrence of a hazard
a point at which loss of control may result in an unacceptable health risk
A HACCP flow chart is not necessary for _________.
chicken salad
tuna salad
seafood salad
fruit salad
A “risk” used in connection with a HACCP system is ___________.
failure to meet a required critical limit for a critical control point
an estimate of the likely occurrence of a hazard
greatest for non-potentially hazardous foods
lowest when complex recipes are required to produce a food item
The design, layout, and facilities in any food establishment should be based on the __________.
number of employees working in the kitchen
number of meals served each day
menu to be served
amount of space available in the kitchen
When buying equipment, food establishment managers should look for equipment that ___________.
can meet the need and demands of the operation
can be used for a long time
does not require excessive repair and upkeep
All of the above
What are the proper steps in a manual dishwashing operation after pre-flushing?
Wash, rinse, sanitise, and towel dry
Rinse, wash, sanitise, and air dry
Wash, rinse, sanitise, and air dry
Rinse, wash, sanitise, and towel dry
