WorksheetsFood Safety and Storage Quiz
Total questions: 30
Worksheet time: 15mins
What is solanine, and how can it affect health?
A vitamin that boosts immunity
A natural toxin causing nausea and neurological symptoms
A mineral that strengthens bones
A protein that aids digestion
What is an unsafe work practice involving electrical equipment?
Using it with dry hands
Using it with wet hands or near water
Using it in a well-ventilated area
Using it with proper footwear
How should you carry a knife safely?
With the blade pointing upwards
With the blade pointing downwards and close to your side
In your pocket
With the handle pointing towards you
What is an example of a chemical used on fruits or vegetables to protect crops from insects and pests?
Herbicides
Chlorpyrifos
Fertilizers
Fungicides
Which method of heat transfer might make the sauce watery when reheating quickly?
Conduction
Convection
Radiation
Induction
Which of the following is NOT listed as a prop for food photography?
Plate or Bowl
Camera Lens
Glass of Wine or Water
Small Containers
How does the Series 2 choc chip cookie differ in taste from Series 1?
Sweeter with less chocolate flavor
Less sweet with a stronger chocolate flavor
More sour with a fruity flavor
Spicy with a hint of vanilla
Why is descriptive sensory assessment valuable to food manufacturers?
It simplifies the production process
It provides detailed information about taste, texture, and aroma
It reduces the cost of ingredients
It eliminates the need for quality control
What role does sensory testing play in product success?
It increases production costs
It predicts consumer response and reduces market risks
It guarantees immediate sales
It focuses only on visual appeal
How does visual dominance affect our food choices?
It makes us ignore taste completely
It shapes expectations and encourages tasting based on appearance
It has no impact on food choices
It only affects choices in low light
Proteins have two important molecular structures: Primary structure and Secondary structure. What is the primary structure of proteins?
The folding of the protein chain
The sequence of amino acids linked in a chain
The shape of the protein
The function of the protein
Functional properties of protein include gelation, which involves forming gels that help structure foods.
Emulsification
Gelation
Fermentation
Oxidation
What is a common example of denatured protein?
Raw egg white
Cooked egg white
Fresh milk
Raw chicken
How does whisking affect protein structures?
It strengthens protein bonds
It incorporates air and breaks down protein structures
It solidifies proteins
It makes proteins more elastic
Cooking an egg is an example of what type of denaturation?
Irreversible denaturation
Reversible denaturation
Coagulation
Gelation
During the dextrinization process, starch is broken down into:
Glucose
Fructose
Dextrins
Maltose
Crystallisation occurs when sugar molecules:
Melt into a liquid
Form solid crystals
Evaporate into gas
Turn into powder
Polysaccharides are large, complex molecules made of:
Single sugar units
Many sugar units
Protein chains
Fatty acids
What role do lipids play in food?
Provide sweetness and quick energy
Act as heat insulators and energy storage
Supply vitamins and minerals
Enhance protein synthesis
In an oil-in-water (O/W) emulsion, what is dispersed in the continuous water phase?
Water droplets
Oil droplets
Sugar crystals
Protein molecules
What is aeration of lipids?
Mixing lipids with water
Incorporating air into fats by beating or whisking
Heating lipids to a high temperature
Freezing lipids to solidify them
What is gelatinisation in carbohydrates?
When proteins change their structure due to heat
When starch granules absorb water and swell upon heating
When fats solidify at low temperatures
When sugars caramelize under heat
Which factor does NOT affect gelatinisation?
Temperature
Amount of water
Stirring
pH levels
What is an example of denaturation in proteins?
Starch thickening in gravy
Sugar caramelizing
Egg whites turning solid when cooked
Butter melting
What happens when chocolate is chilled too quickly?
It becomes sweeter.
It causes fat bloom.
It melts.
It becomes more solid.
How does acidity affect yogurt?
It makes it sour and thin.
It lowers the pH, causing milk proteins to coagulate and form a creamy texture.
It makes it sweeter.
It has no effect.
What is the effect of adding lemon juice to milk?
It makes the milk sweeter.
It causes the proteins to coagulate, leading to curdling.
It makes the milk thicker.
It has no effect.
What role do enzymes play in modifying macronutrients?
They make them sweeter.
They break down or modify them, changing their functional properties.
They make them more solid.
They have no effect.
What effect does adding lemon to whipped cream have?
It makes it sweeter.
It makes it curdle.
It makes it thicker.
It makes it lighter.
What happens to cut apples when they are left uncovered?
They become sweeter.
They become softer.
They brown and change appearance.
They become juicier.
