<question>Lactic acid bacteria are the major agent of fermentation in which food?

<question> Lactic acid bacteria are the major agent of fermentation in which food?

Bread

ü Yoghurt

Wine

Soy sauce

<question> Water functions in the body to

ü serve as a medium for chemical reactions

dissolve oxygen

induce glycogen

moderate metabolism

<question> Which one of the following is a type of food preserved, in part, by bacteria?

ü yogurt

bread

wine

whole milk

<question> Protein is required for

ü production of antibodies

bacteria inhibition

proper bowel function

absorption of water

<question> An emulsifier ____________

ü prevents the separation of oil and water in food

maintains the shape or crispness of fruits and vegetables

controls insects and pests

produces or stimulates C02 production

<question> A food additive that retards rancidity of unsaturated oils and prevents browning in fruits and vegetables that occur during exposure to oxygen is called an

ü antioxidant

antimicrobial agent

anti-caking free-flowing agent

antibuffer agent

<question> Starch is a________

protein

ü carbohydtrate

fat

mineral

<question> A food additive that promotes or produces a desired physical state or texture is called a(n)___________

ü formulation aid

enzyme

firming agent

humectants

<question> Two factors that accelerate rancidity in food prâducts are and_

ü light and oxygen

temperature and light

light and moisture

light and soluable minerals

<question> The most effective way to eliminate living microorganisms in spices is

ü irradiation

freezing

heat

selected chemicals

<question> A method of food preservation that does destroy microorganism and enzymes is _______

ü freezing

microwaving foods

drying

pressure canning

<question> Which is of the following food components is primarily derived from fruits, vegetables, and grains?

ü carbohydrates

protein

minerals

fat

<question> A list of ingredients must be included on a food label. The first ingredient listed is by its amount of

ü total weight

grams of carbohydrates

percent protein

fat content

<question> Anemia is a disease resulting from a low red blood cell count. The red blood cells are the cells that carry______ throughout the body ~or absorbtion.

ü iron

vitamin B12

fiber

carbon dioxide

<question> Fats and oils are part of a family of compounds called ____________

carbohydrates

proteins

ü lipids

fiber

<question> _____________ reacts with amino acids when milk is heated to contribute to the tan color and slightly caramelized flavor of cooked milk products.

ü Lactose

Casein

Whey

Milk fat

<question> An additive that can keep a compound, mixture or solution from changing its form or chemical nature is called a

ü stabilizer

buffer

antioxidant

preservative

<question> Flavor is sensed by taste buds which are sensory organs located on parts of the tongue. The taste buds on the sides of the tongue respond to _____ flavors.

ü sour

bitter

salty

sweet

<question> A process that changes the shape of a protein molecule without breaking its covalent bonds is called __________________________

ü denaturation

coagulation

agglutination

saturation

<question> A synthetic sweetener made of aspartic acid and phenylalanine that is found in many diet soft drinks is called ___________________

ü asparatame

sorbitol

saccharin

cyclamates

<question> ________________ is an alternative name for baking soda.

Potassium bitartrate

ü Sodium bicarbonate

Carbon dioxide

Calcium carbonate

<question> The use of biochemical techniques to alter the genetic makeup of a plant to enhance characteristics for food production is called _________________

ü biotechnology

biogenetics

biophysiology

biophysics

<question> The part of a cauliflower used for food by consumers is (are) the

ü flower buds

bulb

tuber

berries

<question> A food technologist is formulating a low carbohydrate pasta so they need to select a grain source that has the highest amount of protein and lowest amount of carbohydrates. They should use

ü hard wheat

millet

rice

soft wheat

<question> Vitamin D is added to milk to prevent a condition called ___________

ü rickets

pellagra

anemia

beriberi

<question> The purpose for using a leavening agent such as baking soda or baking powder in cakes and cookies is to provide a source of _________________

carbon monoxide

sodium monoxide

ü carbon dioxide

sodium dioxide

<question> Once food production operations are finished, a sanitation crew will remove all visible dirt, grime and grease. This step is also called __________

ü cleaning

sanitizing

rinsing

disassembly

<question> Fruits and vegetables are primarily composed of__________

ü water

carbohydrates

protein

fiber

<question> ___________ is (are) required, by law, to be on all food labels.

ü The quantity

Preparation instructions

The product price

Suggested uses

<question> Butter is made by agitating cream to form a ___________ emulsion.

ü water-in-oil

gas-in-liquid

oil-in-water

gas-in-solid

<question> The sugar ____________ is sweeter than sucrose.

ü fructose

lactose

glucose

maltose

<question> The protein in meat that is primarily responsible for meat color is _____

actin

ü myoglobin

myosin

hemoglobin

<question> Inorganic elements essential for human health and growth are called

ü minerals

vitamins

proteins

fiber

<question> _______________ is a globular protein that is found in milk.

ü Casein

Keratin

Elastin

Gluten

<question> An example of a homogenous mixture is (a)

ü cola

salad containing lettuce, vegetables and cheese

pizza

beef stew

<question> Food heats up in a microwave oven primarily due to vibration of_______ molecules.

fat

ü water

protein

carbohydrate

<question> Meat, fruits and vegetables contain between 70 to 90 percent

ü water

protein

fat

carbohydrates

<question> _____________ is an elastic, siretchy protein found in wheat.

ü Gluten

Casein

Myosin

Albumin

<question> Chemical leavening agents such as baking soda and baking powder produce _______ during baking to lighten or aerate baked goods.

ü carbon dioxide

carbon monoxide

sodium bicarbonate

steam

<question> During the production of sauerkraut, cabbage is ____________ to contribute to the aroma, flavor and color of sauerkraut.

homogenized

pasteurized

ü fermented

lyophilized

<question> _____ is the time a food product can be stored before deteriorating.

ü Shelf life

Refrigeration life

Quality life

Retail life

<question> Instant mashed potatoes flakes are an example of a food product that has undergone a __________ process.

ü dehydration

curing

fermentation

carmelization

<question> ____________ is considered to be basic because the number of hydroxide ions outnumber the hydrogen ions in a solution.

ü baking soda

water

lemon juice

coffee

<question> Which of the following packages is an example of aseptic packaging?

plastic milk carton

ü Tetra Pak drink box

glass drink bottle

plastic bread bag

<question> A food that would be rich in omega-3 fatty acids would be ________

ü fatty fish

lard

olive oil

butter

<question> Regulations prescribe how ingredients must be listed on food labels. What is the general stipulation with respect to the order that ingredients are listed?

ü By descending order of proportion by weight

By ascending order of proportion by weight

By alphabetical order

By descending order of proportion by volume

<question> Cheese curd is primarily composed of coagulated

ü protein

fat

carbohydrate

lactose

<question> The red color of a tomato is due to a compound called

ü lycopene

beta carotene

limonene

myosin

<question> The chemical name for table salt is ________________

ü sodium chloride

potassium nitrate

sodium bicarbonate

sodium bisulfite

<question> When proteins begin to break down in meat, the process is called ______

ü proteolysis

lipolysis

glycolysis

hydrolysis

<question> A compound that has little or no flavor itself but is added to food to assist or boost the primary flavor of the food to which it is added is a ________

ü flavor enhancer

humectant

stabilizer

processing aid

<question> Glucose is a simple sugar, also known as a __________________

disaccharide

polysaccharide

multisaccharide

ü monosaccharide

<question> When water is used as an ingredient in food formulations, it must be

ü potable water

soft water

hard water

purified water

<question> All the essential amino acids would most likely be found in one serving of ________

ü beef

legumes

bran cereal

peanuts

<question> Milk and ice cream processing involves both homogenization and pasteurization. Homogenization is ____________

ü reduction in size of fat globules by forcing the milk or cream through a very small opening under pressure

addition of bacterial starter cultures

evaporation of liquid under vacuum leaving a concentrate

rapid heating of milk to very high temperatures to kill disease-causing bacteria in the milk product

<question> The building blocks of protein are called

monosaccharides

fatty acids

ü amino acids

triglycerides

<question> Which one of the following uses mold to derive the final product?

ü soysauce

yogurt

pickles

whole milk

<question> An addition of a nutrient to foods such as adding vitamin D to milk is called____________

ü fortification

fermentation

nutrification

. irradiation

<question> If acidic foods(such as tomatoes) are added to milk,

ü casein coagulates

fat content increases

fat coagulates

whey coagulates

<question> Antioxidants perform all of the following except:

ü Prevent protein degradation

Preserve color

Minimize rancidity

Preserve flavor

<question> Cholesterol is a chemical that actually belongs to the ____ family.

ü alcohol

protein

carbohydrate

fat

<question> Which is of the following food component is primarily derived from red meat and poultry?

ash

ü protein

minerals

carbohydrates

<question> Only three processes have been identified to safely eliminate living microorganisms. They are:

ü dehydration, selected chemicals, and irradiation

freezing, heat, and irradiation

heat, selected chemicals, and irradiation

heat, heavy salting, and irradiation

<question> The terms “chewy”, “fibrous”, “gritty”, “mealy”, and “sticky” are important in the of foods.

ü texture

flavor

nutritional value

grading

<question> Egg white changes from a clear liquid to an opaque white solid upon heating due to__________ denaturation

ü protein

fat

carbohydrate

glycogen

<question> ___________ is the process of thawing frozen products.

Tamping

Flaking

ü Tempering

Blanching

<question> Starch is a type of __________

ü carbohydrate

fat

protein

mineral

<question> An eating establishment that does not have table service is considered to be a ___________ restaurant.

ü fast-food

white-tablecloth

full-service

gourmet dining

<question> _________ is the ingredient that imparts a unique color and flavor to cured neat products.

ü Sodium nitrite

Sodium nitrate

Sodium citrate

Sodium chloride

<question> Chemically leavened dough uses ___________ as a leavening agent.

air

yeast

steam

ü baking powder

<question> Milk undergoes a process called ___________ that is intended to break down fat globules so they are smaller and more uniform in size.

ü homogenization

pasteurization

encapsulation

emulsification

<question> Foods that have a pH>5.3 are considered to be __________

ü low-acid foods

acid foods

medium-acid foods

high-acid foods

<question> Proteins are primarily composed of ___________

ü amino acids

lipids

sugars

carbohydrates

<question> To determine the amount of free water available for microorganisms to grow in a food product, ___________ is measured.

ü water activity

moisture content

relative humidity

water concentration

<question> The process when ice becomes water vapor without first going through a liquid state is called ___________

ü sublimation

evaporation

convection

osmosis

<question> Lemon juice which is acidic would have an approximate pH of _______

8.1

ü 2.3

7.2

6.8

<question> Sucrose, or table sugar, is __________

ü a simple carbohydrate

made of galactose and fructose

made of glucose and galactose

a complex carbohydrate

<question> The ___________ are the major parts of a wheat kernel.

ü germ, bran, endosperm and husk

germ, bran and endosperm

fiber, germ bran and husk

oil, bran, endosperm and hull

<question> Removing all of the visible dirt, grime, grease and food particles in a food processing facility is called ____________

ü cleaning

sanitizing

cleaning and sanitizing

dry pick-up

<question> Casein in milk is an example of a ___________

ü solid in liquid

gas in liquid

gas in liquid

ü solid in liquid

<question> To produce sauerkraut, cabbage undergoes a ____________ process.

drying

freezing

cold sterilization

ü fermentation

<question> An antioxidant is added to food products to ___________

ü slow lipid oxidation which causes rancidity

slow lipid oxidation which causes caramelization

inhibit the Maillard reaction

slow protein oxidation which causes rancidity

<question> Essential amino acids __________

ü are only acquired through dietary intake

are produced in our body through biochemical pathways

are not necessary for survival

are available in protein free foods

<question> Canning food products is a method of

ü preservation

deterioration

pasteurization

aseptic processing

<question> It refers to cattle

ü cow

sheep

horse

pig

camel

<question> For small cattle relates

ü sheep

cow

horse

pig

<question> Translate into English the word выращивание

cultivation

breeding

feeding

storage

<question> Baking industry - food processing sector that produces a variety of ______

oils, fats

ü breads, bakery products

meat, sausages

canned, juices

<question> Brewing industry - food industry, specializing in the production of

ü beer

juice

wine

liquor

<question> Translate into English the word пшеница

ü wheat

buckwheat

millet

oat

<question> Translate into English the word горох

rice

ü pea

barley

oat

<question> To berries include _______

ü raspberries, blackberries, currants

pear, apple, peach

eggplant, carrots, potatoes

dill, parsley, onion

<question> By nuts include

ü almonds, pistachios, walnuts

pear, apple, peach

peas, beans

grapes, raspberries

<question> For food, you can use eggs

ü duck, chicken

fish, crocodile

eagle owl

donkey, birds

<question> Translate into English the word убой скота

grinding

boning

ü slaughter

tenderloin

<question> Translate into English word тушение

ü quenching

scalding

whipping

moistening

<question> Translate into English word закуска

ü snack

stuffing

mince

pouring

<question> Translate into English word телятина

lamb

beef

ü veal

bacon

<question> Translate into English the word баранья лопатка

mutton

veal

ü lamb

beef

<question> What determines the color of the meat?

ü of age

from feeding

the breed

of sex

<question> As will be English цельное молоко

baked milk

condensed milk

dry milk

ü whole milk

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Дата добавления: 2015-09-30