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WorksheetsFOOD TECH MIDTERM
Total questions: 50
Worksheet time: 19mins
1. Which method involves drawing water out of food using salt or sugar?
Smoking
Drying
Curing
Pickling
2. Which of the following is a bactericidal method?
Freezing
Refrigeration
Salting
Pasteurization
3. What is the safe temperature range where food should not be kept for too long?
0°C–100°C
5°C–60°C
-18°C–0°C
100°C–120°C
4. What type of fermentation is used to produce vinegar?
Alcoholic
Lactic acid
Acetic acid
Enzymatic
5. Which food preservation method adds both flavor and protection using smoke?
Dehydration
Pickling
Fermentation
Smoking
6. Which equipment is used to grind meat into smaller pieces?
Meat grinder
Cabinet dryer
Sausage stuffer
Frying vat
7. What tool is used to seal plastic bags or pouches with heat?
Jack lifter
Impulse sealer
Sterilizer
Bottle capper
8. What is the main purpose of a fermentation vat?
Store canned food
Seal jars
Control temperature
Allow fermentation under controlled conditions
9. Which equipment is essential for making sausages?
Can sealer
Oven
Sausage stuffer
Cabinet dryer
10. Which equipment is primarily used for dehydration?
Refrigerator
Cabinet dryer
Burner stove
Impulse sealer
11. Which test is commonly used to check the freshness of an egg?
Salinity test
Float test
Moisture test
Color test
12. What should be checked to evaluate sugar content in fruits?
Salinity
Total soluble solid
Water activity
pH level
13. What is the ideal texture and appearance of fresh fish?
Slimy and dull
Clear eyes and shiny skin
Cloudy eyes and soft flesh
Sunken eyes and dry gills
14. What is the purpose of grading raw materials?
To cook food
To ensure product safety
To improve taste
To classify quality and size
15. Which of the following parameters measures acidity?
Salinity
Water activity
Temperature
pH
16. Which nutrient is the body’s primary source of energy
Protein
Fat
Carbohydrate
Vitamin
17. Which is a micronutrient?
Protein
Fat
Vitamin
Carbohydrate
18. Which nutrient helps in body tissue building?
Vitamins
Protein
Fat
Minerals
19. What do minerals like calcium and iron help with?
Energy
Brain function
Bone health and oxygen transport
Flavoring
20. What group includes vitamins and minerals?
Macronutrients
Enzymes
Proteins
Micronutrients
21. Which is an example of a perishable food?
Fresh fish
Canned sardines
Powdered milk
Dry pasta
22. Which preservation method uses salt to prevent bacterial growth?
Freezing
Curing
Pickling
Pasteurization
23. What technique uses chemical substances to prolong shelf life?
Refrigeration
Vacuum sealing
Use of preservatives
Fermentation
24. Which is NOT a physical method of preservation?
Drying
Freezing
Heating
Salting
25. What is the main role of packaging in food preservation?
Add flavor
Remove bacteria
Prevent contamination and extend shelf
Color enhancement
Equipment that removes moisture from food
(a)
Tool used to lift heavy ingredients in food processing
(a)
Machine that chops or blends food quickly
(a)
Equipment that keeps food cold to prolong shelf life
(a)
Machine used for sealing bottles in juice or beverage processing
(a)
Water content available for microbial growth
(a)
Tool used to assess the sweetness of fruit products
(a)
Temperature range critical for food safety
(a)
The amount of salt present in brined food
(a)
Key procedure in checking leafy vegetable freshness
(a)
Preserves food using acid like vinegar
(a)
Food that can be stored for long periods without spoilage
(a)
Container used to preserve and seal food in cans
(a)
A preservation method that uses cold temperatures
(a)
Process of extending shelf life by removing water
(a)
Cold smoking preserves food by fully cooking it.
TRUE
FALSE
Lactic acid fermentation is commonly used in making yogurt.
TRUE
FALSE
Sugar concentration in jam helps reduce microbial growth.
TRUE
FALSE
Osmosis increases water content in fruits.
TRUE
FALSE
Pickling is only effective when sugar is used.
TRUE
FALSE
Fat is a micronutrient needed in small amounts.
TRUE
FALSE
Proteins provide energy and help in tissue repair.
TRUE
FALSE
Vitamins are classified as macronutrients
TRUE
FALSE
Water is not considered an essential nutrient.
TRUE
FALSE
Fiber is important for digestion.
TRUE
FALSE
