Online Activity: Introduction To Food Science

13 Questions | Total Attempts: 36

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Online Activity: Introduction To Food Science

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Questions and Answers
  • 1. 
    Enter your full name.
  • 2. 
    Enter your student ID.
  • 3. 
    Who invented the method of sterilizing food in glass jars?
    • A. 

      Alexander Fleming

    • B. 

      Louis Pasteur

    • C. 

      Napoleon Bonaparte

    • D. 

      Nicolas Appert

  • 4. 
    ______________ has been used to preserve foods for astronauts and backpackers. These foods have better taste, texture, appearance and porous structure.
    • A. 

      Vacuum drying

    • B. 

      Freezing

    • C. 

      Pasteurization

    • D. 

      Freeze drying

  • 5. 
    Disaccharides are sugars made by linking two monosaccharides. Which of the following disaccharide has the INCORRECT components?
    • A. 

      Maltose = glucose + fructose

    • B. 

      Lactose = galactose + glucose

    • C. 

      Sucrose = glucose + fructose

    • D. 

      Trehalose = glucose + glucose

  • 6. 
    A food solution was processed through unit operations 1 and 2, as shown in Figure 1. Which of the following overall mass balance equation best represents the process below?
    • A. 

      W = V + Y + Z

    • B. 

      W + Y = Z

    • C. 

      V + Y = W + Z

    • D. 

      V = W + Z

  • 7. 
    Based on Figure 1, which of the following is the CORRECT total solid balance equation for the overall process?
    • A. 

      0.12V + 0.20Y = 0.09W + 0.21Z

    • B. 

      0.12V = 0.21Z

    • C. 

      0.12V + 0.20Y = 0.09W

    • D. 

      0.20Y = 0.09W + 0.21Z

  • 8. 
    Gus cooked some chicken breast with carrots on a stove. The chicken breast was previously glazed with some honey. Which of the following chemical reactions will occur?i) Maillard reactionii) Starch gelatinizationiii) Enzymatic browningiv) Caramelization
    • A. 

      I only

    • B. 

      Ii and iii

    • C. 

      I and iv

    • D. 

      Ii, iii and iv

  • 9. 
    Banana puree is an example of flow behaviour of _________, whereby the viscosity decreases with increasing shear rate.
    • A. 

      Shear thickening

    • B. 

      Bingham plastic

    • C. 

      Shear thinning

    • D. 

      Thixotropic

  • 10. 
    Amylose is a linear chain polymer composed of glucose residues in α (1→4) linkages and it is used as energy storage in starch.
    • A. 

      True

    • B. 

      False

  • 11. 
    Freezing is a food preservation technique that is able to retain most nutrient content and ___________ the water activity in food.
    • A. 

      Lower

    • B. 

      Increase

    • C. 

      Maintain

    • D. 

      Made disappear

  • 12. 
    The D-value for Bacillus aureus is 5 minutes at 90oC and the z-value is 7.5oC. What is the D97.5oC value for Bacillus aureus? Note: D-value is the time taken at a given temperature to kill 90% of the microorganisms in a sample. Z-value is the change in °C of processing temperature requires to cause a 10-fold change in D-value.
    • A. 

      0.1 minutes

    • B. 

      0.5 minutes

    • C. 

      1 minute

    • D. 

      5 minutes

  • 13. 
    Please copy this link (https://www.youtube.com/watch?v=dY18LAHM0ig) and open in a new browser window.Watch the video and answer the following question.Describe what are the factors that affect your decision when selecting, purchasing and consuming a food product? (min. 300 words)
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