B

I L L Y W O O D

E D U C A T I O N

Food engineering test

Section A

Section B

Instructions:


  • Choose the correct answer by clicking it
  • Answer all 20 questions
  • Then press the 'submit' button at the end to see your results

    • QUESTION 1

    1. What is an adulteration of food?
    A. A process of to add colour to food.
    B. A process of drying food in a freezer.
    C. A process of drying food through a hot gas.
    D. The deliberate alteration of food quality.

    2.What is spray drying?
    A. A process of adding salt in a food.
    B. A process of adding cooking oil in a food.
    C. Drying food through a hot gas.
    D. A process to add colour to food.

    3.What is freeze drying?
    A. A process to add colour to food.
    B. Drying food in a freezer.
    C. A process of adding salt in a food.
    D. A process that uses heat to kill harmful bacteria.

    4. What is pasteurization?
    A. A process to add colour to food.
    B. A process that uses heat to kill harmful bacteria.
    C. A process of drying food in a freezer.
    D. A process of adding salt in a food.

    5. What is brining?
    A. Drying food in a freezer.
    B. A process that uses heat to kill harmful bacteria.
    C. A protein in milk which constitutes 80 percent of the total protein.
    D. A high concentration solution of salt (usually sodium chloride) in water.

    6. What is broiling?
    A. To cook by direct heat
    B. To put food in a freazer.
    C. A high concentration solution of salt (usually sodium chloride) in water.
    D. A measure of the amount of salt in a solution.

    7. What is a casein?
    A. A vitamin c in a carrot which constitutes 80 percent of the total vitamin c.
    B. A starch in potato which constitutes 80 percent of the total starch.
    C. A protein in meat which constitutes 10 percent of the total protein.
    D. A protein in milk which constitutes 80 percent of the total protein.

    8. What is cheddaring?
    A. A process to make almond milk.
    B. A process to make hemp milk
    C. A process to make cheddar cheese.
    D. A process to make corn oil.

    9. What is salinity?
    A. A measure of the amount of salt in a solution.
    B. A measure of the amount of sugar in a solution.
    C. A measure of the amount of oil in a solution.
    D. A measure of the amount of water in a solution.

    10. What are hemp milk's primarily ingredients?
    A. Hemp seeds and water
    B. Triacylglycerols and polyunsaturated fatty acid
    C. Linoleic acid, oleic acid and saturated fatty acid.
    D. Almonds and water

    11. What are oat milk's primarily ingredients?
    A. Oats and water
    B. Linoleic acid, oleic acid and saturated fatty acid.
    C. Almonds and water
    D. Triacylglycerols and polyunsaturated fatty acid

    12. What are almond milk's primarily ingredients?
    A. Hemp seeds and water
    B. Almonds and water
    C. Triacylglycerols and polyunsaturated fatty acid
    D. Linoleic acid, oleic acid and saturated fatty acid.

    13. What are coconut milk's primarily ingredients?
    A. Triacylglycerols and polyunsaturated fatty acid
    B. Coconut cream and water
    C. Hemp seeds and water
    D. Linoleic acid, oleic acid and saturated fatty acid.

    14. What are soy milk's primarily ingredients?
    A. Hemp seeds and water
    B. Linoleic acid, oleic acid and saturated fatty acid.
    C. Triacylglycerols and polyunsaturated fatty acid
    D. Soybeans and water

    15. What are corn oil's primarily ingredients?
    A. Almonds and water
    B. Coconut cream and water
    C. Soybeans and water
    D. Triacylglycerols and polyunsaturated fatty acid

    16. What is a loin meat?
    A. A meat located in the head of an animal.
    B. A meat located in the tail of an animal.
    C. A meat located between lower ribs and the hip of an animal.
    D. A meat located in the leg of an animal.

    17. What are sunflower oil's primarily ingredients?
    A. Soybeans and water
    B. Linoleic acid, oleic acid and saturated fatty acid.
    C. Almonds and water
    D. Coconut cream and water

    18. What are olive oil's primarily ingredients?
    A. Coconut cream and water
    B. Almonds and water
    C. Triglycerides, monounsaturated fatty acids and phenolic acids.
    D. Soybeans and water

    19. What is the main ingredient of rice?
    A. Oryza sativa
    B. maize
    C. Carrot
    D. Potato

    20. What are sucrose's primarily ingredients?
    A. Triglycerides, monounsaturated fatty acids and phenolic acids.
    B. Glucose and fructose
    C. Linoleic acid, oleic acid and saturated fatty acid.
    D. Triacylglycerols and polyunsaturated fatty acid

    Instructions:


  • Choose the correct answer by clicking it(question1)
  • Write the correct answer(question2)
  • Answer all 30 questions
  • Then press the 'submit' button at the end to see your results

    • QUESTION 1

    State whether the following statements are true or false.

    1. Micro-organism grow faster in low temperatures.
    True
    False

    2. Humans can produce their own Vitamin C.
    True
    False

    3. fruits and vegetables should be washed.
    True
    False

    4. Mango does not contain Vitamin C.
    True
    False

    5. Cabbage does not contain Vitamin C.
    True
    False

    6. Pumpukins do not contain Vitamin A.
    True
    False

    7. Spinach contains Vitamin A.
    True
    False

    8. Broccoli contains Vitamin A.
    True
    False

    9. It is safe to consume food even after it has expired.
    True
    False

    10. Freezing is a good method of food preservation.
    True
    False

    11. It is safe to consume food even after it has expired.
    True
    False

    12. Adding sugar or salt can preserve food.
    True
    False

    13. Fermentation is a food preservation process.
    True
    False

    14. Micro-organism grow faster in warm and moist conditions.
    True
    False

    15. Oranges are the only source of Vitamin C.
    True
    False

    QUESTION 2

    Choose the correct word from the box below and write it in the space provided.

    irradiation

    coloring

    allergen

    fermentation

    pickling

    degermination

    pasteurization

    lactose

    juicing

    degumming

    canning

    milling

    deodazation

    carbonation

    albumen

    1. The process of placing food in jars is called

    2. The process of preseving food in brine or vinegar is called

    3. The process of exposing food to radiation to kill bacteria is called

    4. Grinding grain into smaller particles such as flour is called

    5. The protein found in egg whites is called

    6. A substance that can cause an allergic reaction is called an

    7. The process of adding carbon dioxide to beverages to create fizz is called

    8. The process where micro-organisms convert carbonhydrates into alcohol is called

    9. The process of heating milk briefly to kill pathogenic micro-organism is called

    10. The process of extracting juice from a fruit or vegetable is called

    11. The main sugar in a milk is called a

    12. The process of removing a germ or embryo from a grain kernel is called

    13. The process of removing gum-like impurities from a vegetable oil is called

    14. The process of removing unpleasant odors from food or substances is called

    15. The process of adding color to food is called food

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