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Functional properties of food ingredients
True or False. Microorganisms such as bacteria, mould, and yeast multiply at a high water activity (aw)
  • 1
    True
  • 2
    False
    • 1 of 12
Water Activity (aw) is defined as “the availability of the water to micro-organisms” and it is based on a scale of:
  • 1
    0 to 1
  • 2
    0 to 10
  • 3
    0 to 100
  • 4
    10 to 100
    • 2 of 12
Carbohydrates are molecules made by plants and animals which contain
  • 1
    Carbon, nitrogen and oxygen
  • 2
    Carbon, hydrogen and oxygen
  • 3
    Sulphur, hydrogen and oxygen
  • 4
    Calcium, nitrogen and oxygen
    • 3 of 12
Name a carbohydrate that is used as gelling agent in the production of jam
  • 1
    Starch
  • 2
    Glucose
  • 3
    Pectin
  • 4
    Glycogen
    • 4 of 12
The Maillard reaction is:
  • 1
    Action of heat on sugars
  • 2
    Reaction between sugars and proteins
  • 3
    Sugars broken down by yeast
  • 4
    The combination of sugar with a gelling agent
    • 5 of 12
Sucrose is an example of:
  • 1
    Oligosaccharide
  • 2
    Fructo-oligosaccharide
  • 3
    Monosaccharide
  • 4
    Disaccharide
    • 6 of 12
Fats are composed of:
  • 1
    Fatty acids and glycerine
  • 2
    Fatty acids and glyce
  • 3
    Fatty acids only
    • 7 of 12
Which of the following statements is true?
  • 1
    Three fatty acids combine with one molecule of glycerol form a triglyceride
  • 2
    If there is one double bond the fatty acid is known as a polyunsaturated fatty acid
  • 3
    If there is more than one double bond the fatty acid is known as a monounsaturated fatty acid
    • 8 of 12
Shortening is...
  • 1
    The fat’s ability to make baked goods tender by impeding the formation of gluten strands.
  • 2
    Temperature at which fat changes from solid to liquid
  • 3
    Dispersion of fat or oil into water
    • 9 of 12
When two amino acids are joined together a...
  • 1
    Peptide is formed
  • 2
    Dipeptide is formed
  • 3
    Polypeptide is created
  • 4
    They don’t join
    • 10 of 12
Denaturation of proteins is an irreversible change whereas coagulation is a partially reversible change
  • 1
    True
  • 2
    False
    • 11 of 12
Other than providing salty taste, Salt act as a preservative by...
  • 1
    Drying moisture out of foods
  • 2
    Keeping the moisture in foods
  • 3
    Controlling fermentation
    • 12 of 12
Final score:
REPEAT
The errors made and the correct solution are presented below: