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Fundamentals of Food and Technology - Midterm Exam

This document provides an overview of a fundamentals of food and technology midterm exam, including: 1) A 75 question true/false and essay exam covering topics like food science, food additives, enzymes, food packaging, and food preservation. 2) The true/false section contains 25 questions testing knowledge of topics such as food security, pasteurization, pH, food spoilage factors, and food contaminants. 3) The essay section contains 10 short answer questions requiring explanation of topics such as the importance of food additives, the effects of enzymes on food quality, differences between collagen and elastin, and factors that cause meat spoilage.

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Sharon May Tayuran
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2K views4 pages

Fundamentals of Food and Technology - Midterm Exam

This document provides an overview of a fundamentals of food and technology midterm exam, including: 1) A 75 question true/false and essay exam covering topics like food science, food additives, enzymes, food packaging, and food preservation. 2) The true/false section contains 25 questions testing knowledge of topics such as food security, pasteurization, pH, food spoilage factors, and food contaminants. 3) The essay section contains 10 short answer questions requiring explanation of topics such as the importance of food additives, the effects of enzymes on food quality, differences between collagen and elastin, and factors that cause meat spoilage.

Uploaded by

Sharon May Tayuran
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Fundamentals of Food and Technology

Midterm Exam

Name: Year and Section:

Date: Score:

General Direction: This is 75- items test,read carefully each directions written in every type
of test.

True or False Test

Direction: Write ✔ if the statement is TRUE and ✖ if the statement is FALSE.


Write your answer in the blank provided at the left side ofthe test paper.

1. Food security is a branch of food science that deals with the production
processes that make foods.

2. Food science is the study of nature, composition and the chemical and
physical changes that occur under valid conditions of storage, processing and use of
food components.

3. Louis Pasteur developed pasteurization the process of heating milk and


dairy products to destroy food spoilage and disease-producing organisms.

4. Ensymatic browning occurs mostly in fruits where enzymes hasten the


ripening process and beyond a certain stage, they render the fruits too soft and
unfit to eat.

5. PH is what defines the acidity and alkalinity of a medium and hence


determines the enzyme activity.

6. Food preservation is the process of treating and handling food to stop or


slow down spoilage, loss of quality edibility and nutritional value thus allowing longer
storage.
7. Lytharism is a paralytic disease affecting lower limbs toxic substances
interfere with formation of normal collagen in connective tissue.

8. Pesticides is the residues that become part of food as a result of


processing, handling and distribution of food.

9. Plastics are mostly used for canned foods.

10. Food packaging is defined as enclosing food to protect it from tampering or


contamination from physical, chemical, and biological sources, with active packaging being the
most common packaging system used for preserving food products.

11. Milk fats is also known as lactose.

12. Vitamins are necessary food factors whivh are needed for normal growth,
health and reproduction of living organism.

13. Pigments are the excellent emulsifying agents and serve to stabilize milk, fats
and emulsion.

14. Master milk refers to fluid whole milk that is sold to individuals usually if direct
consumption.

15. Pure aluminum packages cannot be sold in liquids or solvents of liw or high PH.

16. Colostrums is the yellowish coloured salty liquid that has very low serum
protein content and provides antibiotics to help protect the newborn until its own immune
system is establish.

17. Food additives provide colour and enhance flavor. It could be natural or
synthetic.

18. Acid modifiers are used to control acidity and alkalinity of a food.

19. Collagen and fats are two types of protein.

20. Muscle tissues are made up with connective tissues with embedded fat cells.

21. Analyse is a starch splitting enzyme.

22. Foaming agent are used to ensure that bubbles are evenly distributed.

23. Food technologist are responsible for safe and efficient development,
modification and manufacture of food products and processes.
24. Flavor enhancer are added to strengthen the flavor of the end product.

25. Protease is a fat splitting enzyme and contribute to rancid flavor.

ESSAY TEST

Direction: Explain each question, before you begin writing, read the passage
carefully and plan what you will say.( 5 points each)

1. What is the importance of food additives in food.

2. Discuss the effects of enzymes on quality of food.

3. Differentiate collagen and elastin.

4. What is the difference between food science, food technology and food
security.

5. Discuss the factors that cause meat spoilage.

6 . What is food packaging? Explain briefly.

7. Discuss the principles of food preservation.


8. What is nano additives.

9. State the advantages of using papers in food industry.

10. How to control food contamination in food industry.

Goodluck and God Bless !!!

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