2853405
Question 1
Question
What does Chapter 3 of the Food Standards Code relate to?
Answer
-
Food Safety Standards
-
Food Product Standards
-
General Food Standards
-
Primary Production Standards
Question 2
Question
Food Standards Australia and New Zealand are responsible for enforcing the Food Standards Code in Queensland
Answer
- True
- False
Question 3
Question
Flavour is a combination of....
Answer
-
Texture
-
Taste
-
Odour
-
Appearance
-
Nutritional composition
Question 4
Question
An example of a chemesthetic food is...
Answer
-
Cheese
-
Salmon
-
Doughnut
-
Chilli
Question 5
Question
Bound water is easily removed from a food.
Answer
- True
- False
Question 6
Question
Which of the following foods have a high water content?
Answer
-
Dairy
-
Dried legumes
-
Nuts
-
Meat
Question 7
Question
Which of the following is INCORRECT in regards to the functions of water in food?
Answer
-
Heat transfer
-
Chemical Reactions
-
Food Preservation
-
Flavour
Question 8
Question
Which monosaccharides make up table sugar?
Answer
-
Glucose + Galactose
-
Glucose + Glucose
-
Glucose only
-
Glucose + Fructose
Question 9
Question
Animals store glucose as amylose.
Answer
- True
- False
Question 10
Question
Select the examples of indigestible polysaccharides
Answer
-
Cellulose
-
Vegetable gum
-
Glycogen
-
Lactose
Question 11
Question
Coconut oil is solid at room temperature
Answer
- True
- False
Question 12
Question
A triglyceride containing identical fatty acids attached to a glycerol backbone, is called a...
Answer
-
Simple trigyceride
-
Mixed triglyceride
Question 13
Question
Animal fats are largely polyunsaturated
Answer
- True
- False
Question 14
Question
Olive oil, peanuts and avocados contain mostly what type of lipid?
Answer
-
Saturated fat
-
Monounsaturated fat
-
Polyunsaturated fat
-
Simple triglycerides
Question 15
Question
Quinoa is an example of a complete protein food
Answer
- True
- False
Question 16
Question
Which of these foods are considered to be semi-perishable?
Answer
-
carrots
-
beetroot
-
meat
-
water
-
onions
Question 17
Question
Which of the following are examples of physical changes?
Answer
-
Syneresis
-
Crystallisation
-
Enzymatic browning
-
Fermentation
Question 18
Question
Which of the following techniques/ingredients can be used to leaven bread?
Answer
-
Yeast
-
Baking powder
-
Enzymes
Want to create your own Quizzes for free with GoConqr? Learn more.