問題一覧
1
Coliform testing in food microbiology is often used as an indicator of:
Faecal contamination and potential pathogens
2
What is the primary purpose of using a texture analyser in the food industry?
To assess the sensory properties of food, such as texture and mouthfeel
3
What is the main purpose of using MAP in food packaging?
To slow down microbial growth and oxidation
4
Which term refers to concentrated extracts or oils derived from spices, herbs, or fruits used to flavor food and beverages?
Natural flavourings
5
What is the role of carbon dioxide in MAP?
It inhibits the growth of aerobic bacteria
6
Which of the following is a flavoring agent commonly used in foods?
Vanilla extract
7
What is the purpose of using flavor enhancers like monosodium glutamate (MSG) in food?
To intensify and enhance the taste of food
8
Nutrient that helps in the absorption of fat-soluble vitamins and is important for maintaining healthy cell membranes and brain function.
Fat
9
In controlled atmosphere storage, which gas in often used to reduce the oxygen levels to slow down the oxidation of food products?
Nitrogen
10
Which microbiological test is commonly used to detect the presence of pathogenic bacteria such as Salmonella or E.coli?
Polymerase chain reaction (PCR)
11
In MAP (Modified atmosphere packaging), which gases are commonly used to replace the air inside food packaging to extend shelf life?
Carbon dioxide and nitrogen
12
How does controlled atmosphere storage impact the ripening of fruits and vegetables?
It slows down ripening, prolonging freshness
13
Which mechanical test is commonly used to measure the hardness, firmness, and compression properties of food products like candies and snacks?
Texture profile analysis
14
Which of the following is a natural flavouring agent commonly used in foods?
Vanilla extract
15
Which microbiological test is used to determine the presence of yeasts and mold in food products?
Yeast and mold count
16
Which microorganism is a common indicator used to monitor the effectiveness of heat treatment processes in canned foods?
Geobacillus stearothermophilus (Spore-forming bacteria)
17
In the process of osmosis, water tends to move from an area of ____ solute concentration to an area of _____ solute concentration through a semi-permeable membrane.
Lower; higher
18
What is the basic structural unit of carbohydrates?
monosaccharides
19
What is a factor that contributes of the rancidity of fats?
Exposure to light
20
Which food preservation method reduces water activity in food?
Salting
21
Which food component is least soluble in water?
Oil (triglycerides)
22
What is a triangle test in sensory evaluation?
determining if one sample is different from two others.
23
How do inspectors address visual defects in food packaging?
correcting or removing defective items
24
Which physical test can be employed to measure water activity (aw) of food products relating to stability and shelf life?
hygrometer
25
What is the purpose of calculating a total plate count in food industry?
quantity of overall bacterial load
26
Which instrument is often used to monitor temperature fluctuations and stability during storage and transportation?
Data logger
27
Which thermal test is used to study thermal behaviour of food components such as melting and crystallisation?
pressure differential scanning colorimetry
28
When determining effectiveness of heat treatment what does sterility test aim to confirm?
Absence of viable microorganisms, ensuring product is commercially sterile
29
When proteins interact with water, they can undergo denaturation. What does the denaturation of proteins involve?
Breaking of covalent bonds within the protein.
30
In food preservation, what is the primary function of blanching?
To rapidly inactivate enzymes and micro organisms on the surface of food items.