English for Food Technology Quiz
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Questions and Answers

Which of the following foods fall under red offal?

  • Sweetbreads (correct)
  • Brain
  • Testicles
  • Liver (correct)

    • What category do lobster and squid belong to?

  • Sea food (correct)
  • Dairy products
  • Green offal
  • Legumes

    • Which of the following processing methods is used to extend the shelf life of food by heating it just below boiling?

  • Sterilization
  • Fermentation
  • Canning
  • Pasteurization (correct)

    • What type of vegetables does garlic belong to?

    <p>Herbs</p> Signup and view all the answers

    Which of the following is NOT considered a basic ingredient in food manufacturing?

    <p>Stabilizers</p> Signup and view all the answers

    Which of the following is a common use for turmeric?

    <p>Antioxidant in traditional medicine</p> Signup and view all the answers

    What term is used to describe stabilizers, emulsifiers, food colorings, and flavorings?

    <p>Food additives</p> Signup and view all the answers

    Which fruits are classified as citrus?

    <p>Lemon</p> Signup and view all the answers

    Which adjective describes food that is not ripe and unfit for consumption?

    <p>Rotten</p> Signup and view all the answers

    Which of the following belongs to the legumes category?

    <p>Chickpeas</p> Signup and view all the answers

    Which of the following pairs correctly fills in the blanks for preparing a cake: 'To prepare a cake, we mix ______ with ______, ______ and ______.'?

    <p>Flour; Sugar; Oil; Eggs</p> Signup and view all the answers

    Which of the following adjectives describes meat that has been cooked well and is soft inside?

    <p>Tender</p> Signup and view all the answers

    Identify the ingredient that is considered both a spice and an antioxidant.

    <p>Turmeric</p> Signup and view all the answers

    Which meat cooking level refers to ground meat formed into balls?

    <p>Meat balls</p> Signup and view all the answers

    Which of the following terms best describes the flavor of food that is not sweet and has a strong taste?

    <p>Spicy</p> Signup and view all the answers

    Which option is an example of a type of meat product?

    <p>Lamb ribs</p> Signup and view all the answers

    What was Pasteur trying to prove through his experiments?

    <p>Microorganisms are responsible for spoiled food.</p> Signup and view all the answers

    What does pasteurization primarily aim to kill?

    <p>Only harmful bacteria and pathogens.</p> Signup and view all the answers

    How does acidity affect the pasteurization process?

    <p>Higher acidity requires lower temperatures for pasteurization.</p> Signup and view all the answers

    What is the typical time and temperature used for pasteurizing milk?

    <p>72°C for 15 seconds.</p> Signup and view all the answers

    What characteristic allows UHT milk to have a longer shelf life?

    <p>It undergoes a higher temperature treatment.</p> Signup and view all the answers

    How does pasteurization affect the texture of the food?

    <p>It has no significant effect on texture.</p> Signup and view all the answers

    Why should raw eggs be avoided due to health concerns?

    <p>They may contain harmful bacteria like Salmonella.</p> Signup and view all the answers

    What is the process involved in making yogurt after pasteurization?

    <p>Cooling, fermentation, and inoculation.</p> Signup and view all the answers

    What is the primary purpose of cooling fermented milk to 4°C?

    <p>To stop the fermentation process</p> Signup and view all the answers

    Which of the following is a potential biological hazard in food safety?

    <p>Bacteria and viruses</p> Signup and view all the answers

    What is an example of a thickening agent commonly used in yogurt production?

    <p>Gelatin</p> Signup and view all the answers

    To maintain food safety during production, personnel should avoid which of the following practices?

    <p>Touching food directly with hands</p> Signup and view all the answers

    What is the role of probiotics in certain yogurt products?

    <p>To provide additional health benefits</p> Signup and view all the answers

    What should be done to prevent fecal contamination in vegetables?

    <p>Use microbiologically safe fertilizers</p> Signup and view all the answers

    Which personal hygiene practice is essential for food safety?

    <p>Keeping cuts and wounds covered with waterproof bandages</p> Signup and view all the answers

    What does HACCP primarily focus on?

    <p>Controlling food safety hazards</p> Signup and view all the answers

    Signup and view all the answers

    Study Notes

    Course Title

    • English for Food Technology and Quality Control

    Course Level

    • 3rd Year License

    Topics Covered

    • Ingredients:
      • Basic ingredients (flour, sugar, oil, eggs, milk, salt, water) are discussed
      • Specific ingredients (yeast, baking soda, stabilizers, emulsifiers, food coloring, flavorings) are detailed
    • Food and Taste:
      • Different tastes (bitter, ripe, spicy, stale, sweet, sour, rotten, crispy) are examined in relation to food
      • Texture descriptions (rubbery, chewy, tender, crunchy, juicy, tasteless, unripe) are included
    • Food Manufacturing Processes:
      • Food processing stages from harvesting to marketing are explored.
    • Equipment:
      • Vocabulary related to food industry machines and tools are highlighted.
    • Quality Control:
      • Discussion on testing, analysis, and quality standards.
    • Food Safety:
      • Exploration of food safety issues and prevention measures.
    • Meat Products:
      • Various meat types, such as beef, roasted beef, lamb ribs, lamb leg, steak, beef ribs, sausage, meat chops, ham & bacon, tallow, and meat balls, are identified.
      • Different levels of meat cooking including well, medium well, medium, rare are discussed.
    • Offals:
      • Red offals (liver, lung, heart, spleen, kidneys, tongue, and sweetbreads)
      • White offals (brain, spine, bone marrow, testicles, and teats)
      • Green offals (rumen, reticulum, omasum, abomasum, small intestines, large intestines, colon, and gizzards) are listed.
    • Poultry:
      • Different types of poultry (chicken breast, chicken wings, chicken drumsticks, chicken thigh, cutlet) are listed.
    • Sea Food:
      • Listing of various seafood (lobster, squid, tuna, anchovies, mussels, clam, and shrimp).
    • Dairy Products:
      • Cheese, yogurt, butter, and milk are listed.
    • Fruits and Vegetables:
      • Fruits (apples, bananas, strawberries, pears, lemon, figs, grapes, watermelon, melon, pineapple, apricots, and cherries).
      • Vegetable group (cabbage, beetroot, eggplants, cauliflower, garlic, bell pepper, cucumber, zucchini, turnip, and radish, artichoke). -Legumes (peas).
    • Herbs and Spices:
      • Herbs (mint, parsley, coriander, rosemary, and basil).
      • Spices (cinnamon, turmeric, pepper, ginger, chili, cumin, and caraway, cloves) are covered.
    • Exercises:
      • Practice questions requiring filling in blanks or describing images of food.
        • Example: "Write sentences using the adjectives presenting food tastes"
      • Discussion about food ingredients, tastes, textures, and more based on presentations
    • Food Transport:
      • Proper ways to safely transport food are illustrated.
    • Farming Activities:
      • Important principles for proper environmental management are given
    • Primary Production:
      • Cleaning processes for items like pickles are displayed
    • Food Cold Chain:
      • Importance of temperature monitoring in food prep and transportation
    • Contamination Control:
      • Design zoning to improve contamination control
      • Illustrates the different zones in a food processing facility
      • Use of HACCP methods for contamination control
      • Explanation of HACCP 12 steps
    • Food Safety hazards:
      • Biological (bacteria, viruses, molds)
      • Chemical (acids, solvents, heavy metals)
      • Physical (stones, hair, and contaminants)
      • The 14 allergens
    • Personal Hygiene:
      • Frequent handwashing, clean clothing, and avoiding touching food directly.
      • Covering cuts and wounds appropriately.
    • Processing Methods: - Pasteurization of milk - Sterilization of food item, like corn - Freezing/Cold Storage - Canning
    • Additional Considerations: - Yogurt manufacturing - Use of Flavors and Sweeteners

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    English for Food Technology and Quality Control 3rd Year License PDF

    Description

    Test your knowledge in English related to food technology and quality control processes. This quiz covers ingredients, food safety, manufacturing processes, and quality standards essential for the food industry. Perfect for students in their third year of study.

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