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WorksheetsQUIZ 1 [15 MARKS]
Total questions: 15
Worksheet time: 8mins
Choose ONE answer only. Why is HACCP used in food manufacture?
To increase food production rates
To reduce the use of food additives
To set fair working conditions for employees
To identify potential hazards in food production
__________ stands for a system that is used to enhance food safety in food processing, packaging, storage, distribution and preparation.
Good manufacturing practices
Hazard analysis and critical control point
High accuracy and contamination control point
Best management practices
Choose ONE answer only. Function of water in the body is to
serve as a medium for chemical reactions
dissolve oxygen
induce glycogen
moderate metabolism
Choose ONE answer only. Protein is required for
production of antibodies
bacteria inhibition
proper bowel function
absorption of water
Choose ONE answer only. Plant-based protein is commonly associated with the lacking of the following amino acids, except for
Phenylalanine
Cysteine
Lysine
Methionine
Choose ONE answer only. The foodborne illness that can be caused by a foodservice worker coughing or sneezing on food is:
Staphylococcus aureus
Clostridium perfringens
Salmonella
Trichanella
Choose ONE answer only. Which is the false statement?
Food science is the mass production of food products from raw animal and plant materials utilizing the principals of engineering.
The Institute of Food Technologists definition for food science implies that it is a discipline based upon biology, physical sciences and engineering.
Nutrition involves the study of what happens to foods after consumption to promote and maintain health.
Food science and technology is concerned with aspects of agricultural, avian, mamalian, and marine food materials.
Food science involves the study of quality aspects of foods prior to consumption.
Choose ONE answer only. This food scientist/technologist work area involves sampling raw products to ensure conformity to purchasing specifications.
product development
experimentation
quality control
marketing
sensory research
Choose ONE answer only. The ability of a food to cause a sharp rise in blood glucose is
hyperglycemia
hypoglycemia
glycemic load
glycemic effect
crystallization of sugar in jelly beans
Choose ONE answer only. Which of the following statements is false?
Lipoproteins are water soluble substances that transport fat and cholesterol in the blood.
Very-low-density lipoproteins (VLDLs) carry cholesterol and triglycerides from the liver to the body.
High-density lipoproteins (HDLs) carry cholesterol back to the liver.
Lipoproteins should be the main source of calories in the diet in order to emulsify the contents of the intestine and increase absorption of essential nutrients.
Low-density lipoproteins (LDLs) carry cholesterol from the liver to body cells.
Choose ONE answer only. Docosahexaenoic acid (DHA) is
Saturated fatty acid
Omega-3 fatty acid
Omega-6 fatty acid
Monounsaturated fatty acid
A microorganism that causes a foodborne illness is called a ____________.
spoilage organism
pathogen
spore
vegetative cell
What is the latency period for foodborne illness caused by Clostridium perfringens?
0–5 hours
6–15 hours
8–24 hours
10–72 hours
Name the disease caused by lack of protein intake.
Marasmus
Kwashiorkor
Rickets
Pellagra
Name the disease caused by lack of protein and calorie intake.
Kwashiorkor
Scurvy
Marasmus
Beriberi
