Ct Pub474 t1 Exam Sem 1 05
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PUB474 FOOD STUDIES Semester 1 2005
SECTION A
Answer all forty (40) questions in Section A.
Each question is worth one (1) mark.
QUESTION 1
Which of the following statements about wine-making is correct?
(a) Artificial red colouring is added to white wine to produce ros wine.(b) White wine can be made from red grapes.(c) White wine is pale because bleaching agents are added.(d) Ros wine is made using red, eating grapes.(e) White wine is made by fermenting the juice while in contact with the pale skins.
QUESTION 2
Which of the following is the base for making brandy?
(a) Rye(b) Wheat(c) Grapes(d) Potato(e) Molasses
QUESTION 3
Fruit drinkmeans a product prepared from one or more of the following, EXCEPT which?
(a) Mineral water(b) Sugars(c) Fruit pure(d) Lemon peel extract(e) Water
QUESTION 4
What is the approximate alcohol content of fortified wines?
(a) 3-5%(b) 11-12%(c) 18-20%(d) 35-40%(e) 50-65%
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QUESTION 5
Which of the following cocoa and chocolate products has the lowest fat content?
(a) Cocoa butter(b) Dark chocolate(c) Milk chocolate(d) Cocoa liquor(e) Cocoa powder
QUESTION 6
Which vitamin is legislated to be used in the fortification of bread flour in Australia?
(a) Riboflavin(b) Ascorbic acid(c) -carotene(d) Iron(e) Thiamin
QUESTION 7
The staling of bread is due largely to the retrogradation of
(a) Amylose(b) Emulsifiers(c) Proteins(d) Amylopectin(e) Preservatives
QUESTION 8
Which of the following cereals has the highest gluten content?
(a)
Rice(b) Maize(c) Barley(d) Wheat(e) Rye
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QUESTION 9
Which of the following foods is made from a dough?
(a) Chocolate chip muffins(b) Pikelets(c) Croissants(d) Pancakes(e) Butter cakes
QUESTION 10
Which of the following foods would NOT be acceptable in a vegan diet?
(a) Tortillas with tomato, lettuce and bean filling(b) Couscous with pine nuts and raisins(c) Buttermilk pancakes with blueberry filling(d) Yeast leavened wholemeal bread(e) Brown rice with almonds, onions and curry spices
QUESTION 11
Which of the following foods and combinations of foods provides the best example of protein
complementation?
(a) Multigrain bread(b) Baked bean sandwich(c) Three bean mix(d) Tossed salad greens with French dressing(e) Red jelly
QUESTION 12
Which of the following beverages has the highest alcohol content?
(a) Sherry(b) Beer(c) Liqueurs(d) Spirits(e) Champagne
QUESTION 13
Which of the following is a significant reason for pressure cooking legumes?
(a) The legumes do not need pre-soaking(b) The cooking time is less than for normal boiling(c) There is less water used(d) The starch becomes much fluffier(e) There is better nutrient retention
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QUESTION 14
Which of the following vegetarian foods or dishes may be made from TVP?
(a) Felafel(b) Bean curd(c) Not bacon(d) Soy smoothie(e) Hummus
QUESTION 15
Which of the cuts of beef, listed below, is the closest meat equivalent of a lamb loin chop?
(a) Shin beef(b) Round steak(c) Sirloin steak(d) Round steak(e) Silverside
QUESTION 16
Which starch produces (using consistent technique) the starch paste with the highest viscosity at
high temperatures?
(a) Wheat(b) Potato(c) Arrowroot(d) Maize(e) Rice
QUESTION 17
Which of the foods listed below is included in the ANZFA definition of seafood?
(a) Barramundi(b) Snails(c) Eel(d) Mussels(e) Fish roe
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QUESTION 18
Which of the following bakery products would have the highest fat content?
(a) English muffins(b) Butter cakes(c) Damper(d) Scones(e) Bread
QUESTION 19
In which structure within a cereal grain is the starch found?
(a) Aleurone(b) Bran layers(c) Cuticle(d) Embryo(e) Endosperm
QUESTION 20
Traditionally, white flour was considered superior to wholemeal flour because
(a) It was easier to produce(b) It has a finer texture(c) It can be used for making better quality baked goods(d) It has better keeping qualities(e) It is cheaper to produce
QUESTION 21
The process of making granulated coffee is different from other methods of coffee processing
because it incorporates which extra step?
(a) Fermentation(b) Atomisation(c) Concentration(d) Freeze-drying(e) Percolation
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QUESTION 22
Yeast fermentation in bread-making is inhibited and controlled by which other ingredient?
(a) Fat(b) Sugar(c) Oxidising and reducing agents(d) Bleaching agents(e) Salt
QUESTION 23
The use of high amounts of sugar in doughs is responsible for which of the following texturalfunctions?
(a) Softening the dough(b) Increased sweetness(c) Browner exterior(d) Coarser crumb(e) Whiter interior
QUESTION 24
Which of the following is NOT a layered pastry?
(a) Shortcrust(b) Filo(c) Danish(d) Flaky(e) Puff
QUESTION 25
Which of the following is NOT a raising agent in baked cereal products?
(a) Baking powder(b) Steam(c) Sugar(d) Air(e) Bicarbonate of soda
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QUESTION 26
Which of the following breakfast cereals would have vitamins and minerals added during
processing?
(a) Rice bran(b) Corn flakes(c) Rolled oats(d) Semolina(e) Polenta porridge
QUESTION 27
In brewing beer, what is the name of the liquid that is drained from the brew?
(a) Malt(b) Wort(c) Mash(d) Grist(e) Beer
QUESTION 28
Which of the following cake INGREDIENTS is responsible for the elasticity during cooking?
(a) Flour(b) Milk(c) Eggs(d) Sugar(e) Vanilla
QUESTION 29
Fats are important in baking cakes because
(a) They hydrate the gluten(b) They help oxidize the gluten(c) They help reduce the gluten(d) They support the gluten(e) They tenderize the gluten
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QUESTION 30
From the following list, identify the agent which has specific meat tenderizing properties.
(a) -carotene(b) Sodium nitrite(c) Propionate(d) Lecithin(e) Papain
QUESTION 31
Which of the following dietary fibres is NOT a carbohydrate?
(a) Cellulose(b) Lignin(c) Vegetable gum(d) Mucilage(e) Hemicellulose
QUESTION 32
Flour from which of the following types of wheat is most suitable for making cakes?
(a) Durum(b) Hard(c) Plain(d) Standard(e) Soft
QUESTION 33
How is the consistent quality of brand-name teas tested?
(a) Laboratory analysis of flavour components(b)
Addition of approved flavours(c) Blending of different types of leaves
(d) Sensory evaluation by experts(e) Use of reliable growers and suppliers
QUESTION 34
The beverage Bonox is based upon which substance?
(a) Beef(b) Yeast(c) Vegetable extract(d) Barley(e) Soya beans
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QUESTION 35
The superior flavour of coffee beans that have been hulled using a wet process (as opposed to a
dry process) is due to which of the following?
(a) More thorough washing of the beans(b) Separation of the pulping and hulling stages(c) The inclusion of an extra, fermentation step(d) Drying the beans much earlier in the process(e) Roasting after the beans have been harvested
QUESTION 36
If making a low energy (low Calorie or low Joule), orange soft drink, which of the following
would make a suitable substitute for sugar?
(a) Orange juice(b) Honey and emulsifier(c) Aspartame and thickener(d) Fructose and orange oil(e) Raw sugar
QUESTION 37
Which of the following types of additives keeps powdered products, such as salt, flowing freely
when poured?
(a) Anti-caking agents(b) Emulsifiers(c) Humectants(d) Food acids(e) PreservativesQUESTION 38
In making a low fat ice-cream, which of the following is a TEXTURAL role that would need to
be filled by an alternate ingredient?
(a) Sweetness(b) Freezing point(c) Foam stability(d) Flavour(e) Colour
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QUESTION 39
Anti-oxidants perform which of the following actions in foods?
(a) Give cakes more volume when they are baked(b) Stabilize fat droplets in aqueous solvents(c) Increase the surface browning of roast meats(d) Decrease the water activity in sauces(e) Help prevent the breakdown of fats in foods by oxygen
QUESTION 40
Assuming all of the listed foods are commercially purchased, which of the following breakfast
items is LEAST likely to be nutrient fortified?
(a) Milk (1.4% fat, 4.5% protein)(b) Orange Juice(c) Wholemeal Bread (2 slices)(d) Margarine(e) Boiled Egg
End of SECTION A
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PUB474CT 041
SECTION B
Answer five (5) questions only in Section B.
Each question is worth six (6) marks.
QUESTION 41
Describe a new food that you have tried this semester. Do this by briefly listing the ingredients
and how the food was prepared. Then provide an objective, sensory evaluation of the food.
QUESTION 42
Describe how to make a cake. List the ingredients, and briefly state how a cake is made.
Explain the chemical and physical roles of each ingredient, and how the preparation affects the
quality of the final product.
QUESTION 43
Choose THREE (3) different vegetables, and describe how best to cook these vegetables so that
they retain their colour, texture, and have high nutritional quality.
QUESTION 44
Explain the chemical and physical changes that occur in meat when it is cooked. Make sure that
you discuss the changes in the muscle, connective tissue, fat and bone. Give TWO (2)suggestions for how to prepare a tender, juicy cooked product.
QUESTION 45
Briefly describe the range of milk products that is available commercially. Explain how
different products are made, and why these products are so numerous.
QUESTION 46
Define the term cereal. Explain why cereal products are so prevalent in the diets of most
populations in the world. Also explain why cereals must be highly processed in order for themto be nutritious and acceptable as food.
QUESTION 47
List FIVE (5) principles of cleanliness that help to ensure a hygienic food supply. Briefly explain
what you mean by each, giving a specific example of what must be done to ensure it is carried out.
.
End of SECTION B
END OF PAPER