Multiple Choice RevisionUNIT 1

Question 1

When selecting quality fruit it should be:

a. plumpb. free from blemishes and bruisesc. heavy for sized. all of the above

Question 1

When selecting quality fruit it should be:

a. plumpb. free from blemishes and bruisesc. heavy for sized. all of the above

Question 2The 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 crustsc. the gelatinisation of the starchd. all of the above 

Question 2The 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 crustsc. the gelatinisation of the starchd. all of the above 

Question 3When vegetables are cooked they:a. increase in flavour and decrease in colourb. increase in flavour and aromac. decrease in flavour, but increase in colourd. lose vitamins, minerals and also their shape.

Question 3When vegetables are cooked they:a. increase in flavour and decrease in colourb. increase in flavour and aromac. decrease in flavour, but increase in colourd. lose vitamins, minerals and also their shape.

Question 4Which of the following is not a cereal:a. brown riceb. barleyc. oatsd. None of above

Question 4Which of the following is not a cereal:a. brown riceb. barleyc. oatsd. None of above

Question 5Meat includes:a. lambb. porkc. chickend. all of the above

Question 5Meat includes:a. lambb. porkc. chickend. all of the above

Question 6Meat is cooked to:

a. make it safeb. improve the flavourc. make it easier to chew and digestd. all of the above

Question 6Meat is cooked to:

a. make it safeb. improve the flavourc. make it easier to chew and digestd. all of the above

Question 7The disadvantages of eating red meat include:a. there are strong links between high levels of meat consumption and increased risk if heart disease and cancerb. it always get stuck in your teethc. it is not recommended for weight lossd. there are no disadvantages to eating red meat

Question 7The disadvantages of eating red meat include:a. there are strong links between high levels of meat consumption and increased risk if heart disease and cancerb. it always get stuck in your teethc. it is not recommended for weight lossd. there are no disadvantages to eating red meat

Question 8Yeast is:a. a microscopic double celled organism that reproduces by budding as a result of food, moisture and warmthb. a disease that reproduces by dividing as a result of sugar, salt and warm waterc. is a microscopic single celled organism that reproduces by budding as a result of food, moisture and warmthd. None of the above

Question 8Yeast is:a. a microscopic double celled organism that reproduces by budding as a result of food, moisture and warmthb. a disease that reproduces by dividing as a result of sugar, salt and warm waterc. is a microscopic single celled organism that reproduces by budding as a result of food, moisture and warmthd. None of the above

Question 9The browning reaction which occurs when sugar and protein are present in the same food and heat is dry applied is called:A. DenaturationB. DextrinisationC. Maillard ReactionD. Coagulation

Question 9The browning reaction which occurs when sugar and protein are present in the same food and heat is dry applied is called:A. DenaturationB. DextrinisationC. Maillard ReactionD. Coagulation

Question 10 Vegetables are classified into groups based on:A how popular they are with consumersB how they are cookedC the part of the plant that is used for foodD its colour

Question 10 Vegetables are classified into groups based on:A how popular they are with consumersB how they are cookedC the part of the plant that is used for foodD its colour

Question 11I am not a term used in sensory analysis:

A. feelingB. aromaC. appearanceD. mouthfeel

Question 11I am not a term used in sensory analysis:

A. feelingB. aromaC. appearanceD. mouthfeel

Question 12 Which of the following would be considered a ‘moist’ cooking method?

a. blanchingb. barbequingc. bakingd. all of the above

Question 12 Which of the following would be considered a ‘moist’ cooking method?

a. blanchingb. barbequingc. bakingd. all of the above

Question 13Which of the following would be considered a ‘dry’ cooking method?

A grillingB roastingC bakingD all of the above

Question 13Which of the following would be considered a ‘dry’ cooking method?

A grillingB roastingC bakingD all of the above

Question 14Which vegetable is classified as a ‘tuber’?

a. celeryb. potatoc. carrotd. all of the above

Question 14Which vegetable is classified as a ‘tuber’?

a. celeryb. potatoc. carrotd. all of the above

Question 15Which product is not a classified as a dairy food item?

a. buttermilkb. yoghurtc. eggsd. blue-vein cheese

Question 15Which product is not a classified as a dairy food item?

a. buttermilkb. yoghurtc. eggsd. blue-vein cheese

Question 16Which product is classified as a legume?

a. soy beansb. lentilsc. chickpeasd. all of the above

Question 16Which product is classified as a legume?

a. soy beansb. lentilsc. chickpeasd. all of the above

Question 17Dextrinisation is the browning of starch foods when:

a. dry heat is appliedb. moist heat is appliedc. only cooked in the ovend. fruit is exposed to oxygen

Question 17Dextrinisation is the browning of starch foods when:

a. dry heat is appliedb. moist heat is appliedc. only cooked in the ovend. fruit is exposed to oxygen

Question 18Gluten is:a. the main protein in wheatb. is important for the production of the open texture and structure of breadc. is found in all cereal productsd. both answers A and B

Question 18Gluten is:a. the main protein in wheatb. is important for the production of the open texture and structure of breadc. is found in all cereal productsd. both answers A and B

Question 19Which nutrient is not present in citrus fruits?

a. dietary fibreb. vitamin Cc. calciumd. fat

Question 19Which nutrient is not present in citrus fruits?

a. dietary fibreb. vitamin Cc. calciumd. fat

Question 20The structural protein in meat is called:

a. lactoseb. collagenc. caseind. meat

Question 20The structural protein in meat is called:

a. lactoseb. collagenc. caseind. meat

Question 21The ‘temperature danger zone’ is:

a. 0C – 72Cb. 5C – 78Cc. 7C – 60Cd. 5C – 60C

Question 21The ‘temperature danger zone’ is:

a. 0C – 72Cb. 5C – 78Cc. 7C – 60Cd. 5C – 60C

Question 22Food poisoning is defined as:

a. illness caused by bacterial, chemical, or biological contamination of foodb. foods unpleasant to eatc. the deterioration in the quality of foodd. the deterioration in the sensory properties of food

Question 22Food poisoning is defined as:

a. illness caused by bacterial, chemical, or biological contamination of foodb. foods unpleasant to eatc. the deterioration in the quality of foodd. the deterioration in the sensory properties of food

Question 23The bacteria require all the following conditions to grow:

a. time, temperature, moisture, pHb. temperature, carbon, protein, timec. moisture, time, temperature, acidd. time, pH, temperature, moisture, oxygen

Question 23The bacteria require all the following conditions to grow:

a. time, temperature, moisture, pHb. temperature, carbon, protein, timec. moisture, time, temperature, acidd. time, pH, temperature, moisture, oxygen

Question 24FIFO stands for

a. first in, full outb. full instructions, full observationc. first in, first outd. five in, five out

Question 24FIFO stands for

a. first in, full outb. full instructions, full observationc. first in, first outd. five in, five out

Question 25The best tool for zesting a lemon is:

a. graterb. chef’s knifec. whiskd. vegetable knife

Question 25The best tool for zesting a lemon is:

a. graterb. chef’s knifec. whiskd. vegetable knife

Question 26To make an egg white foam you must:

a. use electric beatersb. ensure there is no egg yolk in the whitec. use a clean and dry bowld. all of the above

Question 26To make an egg white foam you must:

a. use electric beatersb. ensure there is no egg yolk in the whitec. use a clean and dry bowld. all of the above

Question 27The browning reaction that occurs when an apple is exposed to oxygen is called:

a. dextrinisationb. caramelisationc. enzymatic browningd. denaturation

Question 27The browning reaction that occurs when an apple is exposed to oxygen is called:

a. dextrinisationb. caramelisationc. enzymatic browningd. denaturation

Question 28Legumes are described as the ‘meat for vegetarians’ because they are high in:

a. proteinb. dietary fibrec. vitaminsd. all of the above

Question 28Legumes are described as the ‘meat for vegetarians’ because they are high in:

a. proteinb. dietary fibrec. vitaminsd. all of the above

Question 29When selecting lettuce and cabbage, choose:a. lightweight vegetables that are a bright colourb. one that has crisp, firm, bright leaves that is heavy for its sizec. a head that has soft and limp leaves and a light green colourd. a head that is not quite round, but heavy for its size

Question 29When selecting lettuce and cabbage, choose:a. lightweight vegetables that are a bright colourb. one that has crisp, firm, bright leaves that is heavy for its sizec. a head that has soft and limp leaves and a light green colourd. a head that is not quite round, but heavy for its size

Question 30As an egg ages the which of the following occurs:

a. the air sac gets biggerb. the yolk gets darkerc. the egg white gets thinnerd. answers A and C

Question 30As an egg ages the which of the following occurs:

a. the air sac gets biggerb. the yolk gets darkerc. the egg white gets thinnerd. answers A and C

Question 31The method of cooking believed to seal in the juices of the meat by coagulating the outside protein is?

a. searingb. stewingc. collagend. protein

Question 31The method of cooking believed to seal in the juices of the meat by coagulating the outside protein is?

a. searingb. stewingc. collagend. protein

Question 32Fruit Vegetables include:

a. tomatoesb. eggplantsc. pumpkind. all of the above

Question 32Fruit Vegetables include:

a. tomatoesb. eggplantsc. pumpkind. all of the above

Question 33Eggs in cooking have several uses. These include:

a. egg white used for foamb. egg yolks used as thickenersc. whole eggs used as binding agentsd. all of the above

Question 33Eggs in cooking have several uses. These include:

a. egg white used for foamb. egg yolks used as thickenersc. whole eggs used as binding agentsd. all of the above

Question 34Milk can be preserved in several ways. These include:

A boilingB bottlingC dehydratingD none of the above 

Question 34Milk can be preserved in several ways. These include:

A boilingB bottlingC dehydratingD none of the above 

Question 35Gelatinisation is a process where:A starch grains are suspended in a mixtureB starch grains prevent acids from breaking down the mixtureC where starch granules swell and thicken in the presence of heat and waterD where starch granules swell and thicken in the presence of heat

Question 35Gelatinisation is a process where:A starch grains are suspended in a mixtureB starch grains prevent acids from breaking down the mixtureC where starch granules swell and thicken in the presence of heat and waterD where starch granules swell and thicken in the presence of heat

Question 36The changes that occur during the baking of a cake include:A the production of steam and carbon dioxideB the coagulation of egg and gluten and the dissolving of sugarC the production of steam, carbon dioxide, the melting of fat and dissolving of sugar and the coagulation of egg and glutenD the formation of a surface crust, the coagulation of egg and gluten, the dissolving of sugar

Question 36The changes that occur during the baking of a cake include:A the production of steam and carbon dioxideB the coagulation of egg and gluten and the dissolving of sugarC the production of steam, carbon dioxide, the melting of fat and dissolving of sugar and the coagulation of egg and glutenD the formation of a surface crust, the coagulation of egg and gluten, the dissolving of sugar

Question 37Kitchen knives vary in shape and size because:A it is more attractive to look atB each knife is designed for a specific purposeC they will fit in your drawers more easilyD people have different preferences

Question 37Kitchen knives vary in shape and size because:A it is more attractive to look atB each knife is designed for a specific purposeC they will fit in your drawers more easilyD people have different preferences

Question 38In case of a fire in the kitchen:A pour the closest liquid to hand on the flamesB smother the flames with a towelC smother the flames with flour or a wet clothD don’t try to put the fire out yourself – call the Fire Department

Question 38In case of a fire in the kitchen:A pour the closest liquid to hand on the flamesB smother the flames with a towelC smother the flames with flour or a wet clothD don’t try to put the fire out yourself – call the Fire Department

Question 39The definition of denaturation is:A the change to the structure of protein brought about by heat, mechanical action or acidB the process of changing the colour of sucrose from white to brown by applying heatC this process is a change in the physical or chemical properties of proteinD none of the above

Question 39The definition of denaturation is:A the change to the structure of protein brought about by heat, mechanical action or acidB the process of changing the colour of sucrose from white to brown by applying heatC this process is a change in the physical or chemical properties of proteinD none of the above

Question 40What 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 syneresisB emulsificationC maillard reactionD none of the above

Question 40What 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 syneresisB emulsificationC maillard reactionD none of the above