Transcript D all of the above

Multiple Choice
Revision
UNIT 1
Question 1
 When
selecting quality fruit it should be:
a. plump
b. free from blemishes and bruises
c. heavy for size
d. all of the above
Question 1
 When
selecting quality fruit it should be:
a. plump
b. free from blemishes and bruises
c. heavy for size
d. all of the above
Question 2
The changes that occur during the baking of
cakes include:
a. the coagulation of egg and gluten (protein in
flour)
b. the reaction between the solution of any
undissolved sugar and protein, which gives a
brown colour in crusts
c. the gelatinisation of the starch
d. all of the above
Question 2
The changes that occur during the baking of
cakes include:
a. the coagulation of egg and gluten (protein in
flour)
b. the reaction between the solution of any
undissolved sugar and protein, which gives a
brown colour in crusts
c. the gelatinisation of the starch
d. all of the above
Question 3
When vegetables are cooked they:
a. increase in flavour and decrease in
colour
b. increase in flavour and aroma
c. decrease in flavour, but increase in
colour
d. lose vitamins, minerals and also their
shape.
Question 3
When vegetables are cooked they:
a. increase in flavour and decrease in
colour
b. increase in flavour and aroma
c. decrease in flavour, but increase in
colour
d. lose vitamins, minerals and also their
shape.
Question 4
Which of the following is not a cereal:
a. brown rice
b. barley
c. oats
d. None of above
Question 4
Which of the following is not a cereal:
a. brown rice
b. barley
c. oats
d. None of above
Question 5
Meat includes:
a. lamb
b. pork
c. chicken
d. all of the above
Question 5
Meat includes:
a. lamb
b. pork
c. chicken
d. all of the above
Question 6
Meat is cooked to:
a. make it safe
b. improve the flavour
c. make it easier to chew and digest
d. all of the above
Question 6
Meat is cooked to:
a. make it safe
b. improve the flavour
c. make it easier to chew and digest
d. all of the above
Question 7
The disadvantages of eating red meat
include:
a. there are strong links between high levels
of meat consumption and increased risk if
heart disease and cancer
b. it always get stuck in your teeth
c. it is not recommended for weight loss
d. there are no disadvantages to eating red
meat
Question 7
The disadvantages of eating red meat
include:
a. there are strong links between high levels
of meat consumption and increased risk if
heart disease and cancer
b. it always get stuck in your teeth
c. it is not recommended for weight loss
d. there are no disadvantages to eating red
meat
Question 8
Yeast is:
a. a microscopic double celled organism that
reproduces by budding as a result of food,
moisture and warmth
b. a disease that reproduces by dividing as a
result of sugar, salt and warm water
c. is a microscopic single celled organism that
reproduces by budding as a result of food,
moisture and warmth
d. None of the above
Question 8
Yeast is:
a. a microscopic double celled organism that
reproduces by budding as a result of food,
moisture and warmth
b. a disease that reproduces by dividing as a
result of sugar, salt and warm water
c. is a microscopic single celled organism that
reproduces by budding as a result of food,
moisture and warmth
d. None of the above
Question 9
The browning reaction which occurs when
sugar and protein are present in the same
food and heat is dry applied is called:
A. Denaturation
B. Dextrinisation
C. Maillard Reaction
D. Coagulation
Question 9
The browning reaction which occurs when
sugar and protein are present in the same
food and heat is dry applied is called:
A. Denaturation
B. Dextrinisation
C. Maillard Reaction
D. Coagulation
Question 10
Vegetables are classified into groups based
on:
A how popular they are with consumers
B how they are cooked
C the part of the plant that is used for food
D its colour
Question 10
Vegetables are classified into groups based
on:
A how popular they are with consumers
B how they are cooked
C the part of the plant that is used for food
D its colour
Question 11
I am not a term used in sensory analysis:
A.
B.
C.
D.
feeling
aroma
appearance
mouthfeel
Question 11
I am not a term used in sensory analysis:
A.
B.
C.
D.
feeling
aroma
appearance
mouthfeel
Question 12
Which of the following would be considered
a ‘moist’ cooking method?
a. blanching
b. barbequing
c. baking
d. all of the above
Question 12
Which of the following would be considered
a ‘moist’ cooking method?
a. blanching
b. barbequing
c. baking
d. all of the above
Question 13
Which of the following would be considered
a ‘dry’ cooking method?
A grilling
B roasting
C baking
D all of the above
Question 13
Which of the following would be considered
a ‘dry’ cooking method?
A grilling
B roasting
C baking
D all of the above
Question 14
Which vegetable is classified as a ‘tuber’?
a. celery
b. potato
c. carrot
d. all of the above
Question 14
Which vegetable is classified as a ‘tuber’?
a. celery
b. potato
c. carrot
d. all of the above
Question 15
Which product is not a classified as a dairy
food item?
a. buttermilk
b. yoghurt
c. eggs
d. blue-vein cheese
Question 15
Which product is not a classified as a dairy
food item?
a. buttermilk
b. yoghurt
c. eggs
d. blue-vein cheese
Question 16
Which product is classified as a legume?
a. soy beans
b. lentils
c. chickpeas
d. all of the above
Question 16
Which product is classified as a legume?
a. soy beans
b. lentils
c. chickpeas
d. all of the above
Question 17
Dextrinisation is the browning of starch
foods when:
a. dry heat is applied
b. moist heat is applied
c. only cooked in the oven
d. fruit is exposed to oxygen
Question 17
Dextrinisation is the browning of starch
foods when:
a. dry heat is applied
b. moist heat is applied
c. only cooked in the oven
d. fruit is exposed to oxygen
Question 18
Gluten is:
a. the main protein in wheat
b. is important for the production of the
open texture and structure of bread
c. is found in all cereal products
d. both answers A and B
Question 18
Gluten is:
a. the main protein in wheat
b. is important for the production of the
open texture and structure of bread
c. is found in all cereal products
d. both answers A and B
Question 19
Which nutrient is not present in citrus fruits?
a. dietary fibre
b. vitamin C
c. calcium
d. fat
Question 19
Which nutrient is not present in citrus fruits?
a. dietary fibre
b. vitamin C
c. calcium
d. fat
Question 20
The structural protein in meat is called:
a. lactose
b. collagen
c. casein
d. meat
Question 20
The structural protein in meat is called:
a. lactose
b. collagen
c. casein
d. meat
Question 21
The ‘temperature danger zone’ is:
a. 0C – 72C
b. 5C – 78C
c. 7C – 60C
d. 5C – 60C
Question 21
The ‘temperature danger zone’ is:
a. 0C – 72C
b. 5C – 78C
c. 7C – 60C
d. 5C – 60C
Question 22
Food poisoning is defined as:
a. illness caused by bacterial, chemical, or
biological contamination of food
b. foods unpleasant to eat
c. the deterioration in the quality of food
d. the deterioration in the sensory properties
of food
Question 22
Food poisoning is defined as:
a. illness caused by bacterial, chemical, or
biological contamination of food
b. foods unpleasant to eat
c. the deterioration in the quality of food
d. the deterioration in the sensory properties
of food
Question 23
The bacteria require all the following
conditions to grow:
a. time, temperature, moisture, pH
b. temperature, carbon, protein, time
c. moisture, time, temperature, acid
d. time, pH, temperature, moisture, oxygen
Question 23
The bacteria require all the following
conditions to grow:
a. time, temperature, moisture, pH
b. temperature, carbon, protein, time
c. moisture, time, temperature, acid
d. time, pH, temperature, moisture, oxygen
Question 24
FIFO stands for
a. first in, full out
b. full instructions, full observation
c. first in, first out
d. five in, five out
Question 24
FIFO stands for
a. first in, full out
b. full instructions, full observation
c. first in, first out
d. five in, five out
Question 25
The best tool for zesting a lemon is:
a. grater
b. chef’s knife
c. whisk
d. vegetable knife
Question 25
The best tool for zesting a lemon is:
a. grater
b. chef’s knife
c. whisk
d. vegetable knife
Question 26
To make an egg white foam you must:
a. use electric beaters
b. ensure there is no egg yolk in the white
c. use a clean and dry bowl
d. all of the above
Question 26
To make an egg white foam you must:
a. use electric beaters
b. ensure there is no egg yolk in the white
c. use a clean and dry bowl
d. all of the above
Question 27
The browning reaction that occurs when an
apple is exposed to oxygen is called:
a. dextrinisation
b. caramelisation
c. enzymatic browning
d. denaturation
Question 27
The browning reaction that occurs when an
apple is exposed to oxygen is called:
a. dextrinisation
b. caramelisation
c. enzymatic browning
d. denaturation
Question 28
Legumes are described as the ‘meat for
vegetarians’ because they are high in:
a. protein
b. dietary fibre
c. vitamins
d. all of the above
Question 28
Legumes are described as the ‘meat for
vegetarians’ because they are high in:
a. protein
b. dietary fibre
c. vitamins
d. all of the above
Question 29
When selecting lettuce and cabbage, choose:
a. lightweight vegetables that are a bright
colour
b. one that has crisp, firm, bright leaves that is
heavy for its size
c. a head that has soft and limp leaves and a
light green colour
d. a head that is not quite round, but heavy for
its size
Question 29
When selecting lettuce and cabbage, choose:
a. lightweight vegetables that are a bright
colour
b. one that has crisp, firm, bright leaves that is
heavy for its size
c. a head that has soft and limp leaves and a
light green colour
d. a head that is not quite round, but heavy for
its size
Question 30
As an egg ages the which of the following
occurs:
a. the air sac gets bigger
b. the yolk gets darker
c. the egg white gets thinner
d. answers A and C
Question 30
As an egg ages the which of the following
occurs:
a. the air sac gets bigger
b. the yolk gets darker
c. the egg white gets thinner
d. answers A and C
Question 31
The method of cooking believed to seal in
the juices of the meat by coagulating the
outside protein is?
a. searing
b. stewing
c. collagen
d. protein
Question 31
The method of cooking believed to seal in
the juices of the meat by coagulating the
outside protein is?
a. searing
b. stewing
c. collagen
d. protein
Question 32
Fruit Vegetables include:
a. tomatoes
b. eggplants
c. pumpkin
d. all of the above
Question 32
Fruit Vegetables include:
a. tomatoes
b. eggplants
c. pumpkin
d. all of the above
Question 33
Eggs in cooking have several uses. These
include:
a. egg white used for foam
b. egg yolks used as thickeners
c. whole eggs used as binding agents
d. all of the above
Question 33
Eggs in cooking have several uses. These
include:
a. egg white used for foam
b. egg yolks used as thickeners
c. whole eggs used as binding agents
d. all of the above
Question 34
Milk can be preserved in several ways.
These include:
A boiling
B bottling
C dehydrating
D none of the above
Question 34
Milk can be preserved in several ways.
These include:
A boiling
B bottling
C dehydrating
D none of the above
Question 35
Gelatinisation is a process where:
A starch grains are suspended in a mixture
B starch grains prevent acids from breaking
down the mixture
C where starch granules swell and thicken
in the presence of heat and water
D where starch granules swell and thicken
in the presence of heat
Question 35
Gelatinisation is a process where:
A starch grains are suspended in a mixture
B starch grains prevent acids from breaking
down the mixture
C where starch granules swell and thicken
in the presence of heat and water
D where starch granules swell and thicken
in the presence of heat
Question 36
The changes that occur during the baking of a
cake include:
A the production of steam and carbon dioxide
B the coagulation of egg and gluten and the
dissolving of sugar
C the production of steam, carbon dioxide, the
melting of fat and dissolving of sugar and the
coagulation of egg and gluten
D the formation of a surface crust, the
coagulation of egg and gluten, the dissolving of
sugar
Question 36
The changes that occur during the baking of a
cake include:
A the production of steam and carbon dioxide
B the coagulation of egg and gluten and the
dissolving of sugar
C the production of steam, carbon dioxide, the
melting of fat and dissolving of sugar and the
coagulation of egg and gluten
D the formation of a surface crust, the
coagulation of egg and gluten, the dissolving of
sugar
Question 37
Kitchen knives vary in shape and size
because:
A it is more attractive to look at
B each knife is designed for a specific
purpose
C they will fit in your drawers more easily
D people have different preferences
Question 37
Kitchen knives vary in shape and size
because:
A it is more attractive to look at
B each knife is designed for a specific
purpose
C they will fit in your drawers more easily
D people have different preferences
Question 38
In case of a fire in the kitchen:
A pour the closest liquid to hand on the
flames
B smother the flames with a towel
C smother the flames with flour or a wet
cloth
D don’t try to put the fire out yourself – call
the Fire Department
Question 38
In case of a fire in the kitchen:
A pour the closest liquid to hand on the
flames
B smother the flames with a towel
C smother the flames with flour or a wet
cloth
D don’t try to put the fire out yourself – call
the Fire Department
Question 39
The definition of denaturation is:
A the change to the structure of protein
brought about by heat, mechanical action or
acid
B the process of changing the colour of sucrose
from white to brown by applying heat
C this process is a change in the physical or
chemical properties of protein
D none of the above
Question 39
The definition of denaturation is:
A the change to the structure of protein brought
about by heat, mechanical action or acid
B the process of changing the colour of sucrose
from white to brown by applying heat
C this process is a change in the physical or
chemical properties of protein
D none of the above
Question 40
What is the following statement the
definition of? ‘A process used to prevent a
mixture of dissimilar liquids from separating
such as a French dressing.’
A syneresis
B emulsification
C maillard reaction
D none of the above
Question 40
What is the following statement the
definition of? ‘A process used to prevent a
mixture of dissimilar liquids from separating
such as a French dressing.’
A syneresis
B emulsification
C maillard reaction
D none of the above