CNSH STHOACH Lesson Notes - Cereals, Pulses, Tea & Spices PDF

lesson 1: Cereals and pulses 1. The rice inflorescence is called a. Ear b. Cole c. Arrow d. Panicle 2. The principal cereal crop of Vietnam is: a. Rice b. Wheat c. Barley d. So...

lesson 1: Cereals and pulses 1. The rice inflorescence is called a. Ear b. Cole c. Arrow d. Panicle 2. The principal cereal crop of Vietnam is: a. Rice b. Wheat c. Barley d. Sorghum 3. What are the three types of rice grains a. White, brown, whole b. Instant, natural, cooked c. Short, medium, long d. None of the above 4. A whole grain consists of a. Bran and germ b. Germ c. The endosperm, bran, and germ d. Husk, endosperm, bran and germ 5. Rice can be used for a. Kernel-human food b. Bran-used as animal feed c. Rice hulls-fuel, packing material, animal bedding d. All of the above 6. In a continuous flow dryer, dry air temperature is a. 70 degrees Celsius b. 80 degrees Celsius c. 65 degrees Celsius d. 75 degrees Celsius e. None of these 7. Which of the following physical qualities of storage food can be tested? a. Odor measurement b. Mechanical texture-meter c. Odor measurement and Mechanical texture meter d. Neither of the mentioned 8. Relations between time and temperature to determine the stability of food products are obtained by using which of the following data? a. Measure of product quality  b. The number of days stored c. The storage temperature d. All of the mentioned 9. A seed consists..? a. Intact embryo b. Food materials c. Seed coat d. All of the above 10. Given … The purity of the seed is 80% The viability of seed is 90% Then, what will be a pure live seed? a. 82% b. 72% c. 62% d. 92% 11. Given… Purity % of seed = 99.97 Germination % = 91.66 Then, what will be the real value of the seed a. 92.78 b. 95.80 c. 91.63 d. 94.66 12. The capacity of germination of a seed depends on …? a. Seed vigor b. Seed viability c. Both a and b d. None of the above 13. The first step in the seed viability test is…? a. Imbibition b. Staining c. Evaluation d. None of the above 14. The principle of preservation is a. Prevention of microbial decomposition b. Prevention of shelf decomposition c. Prevention of damages by insect pests d. All of the above 15. Major food crops of the world belong to the family a. Gramineae  b. Criciferae c. Leguminosae d. Solanaceae 16. Major cereals are a. Millets, Wheat, and Rice b. Rice, wheat, and maize c. Barley, Rye, and Maize d. Rye, Barley, and wheat 17. Zein is present in a. Rice b. Corn c. Wheat d. Barley 18. Milling is a process that a. Adds nutrients to the grain b. Strips the grain off the bran and germ c. Helps farmers grow better grains d. None of the above Lesson 2: Tea and Spices 1. "Five spice" is a common blend used in Chinese cookery with heat from at least one pepper. Which of these is NOT a common ingredient in this condiment? a. Chili b. Fennel c. Cloves d. Star anise 2. PULSES may be soaked before cooking, such as Black beans, chickpeas, and mung beans. How long is the most common amount of time allowed for this? a. 4 hours or overnight b. Some pulses are never soaked c. 30 minutes d. 2-3 days 3. Which moisture content is considered safe for storing cereals? a. 15% b. 14% c. 16% d. 17% 4. Which of the following parts of a plant are spices NOT made from? a. Bark b. Leaf c. Root d. Cell 5. Chili is pungent due to the presence of the compound capsaicin. a. True b. False 6. Which of the following is untrue about Ginger? a. It's a rhizome b. Scraping the outer skin of Ginger needs to be taken care of because if the essential oils are stripped off, ginger loses its aroma. c. All of the mentioned d. None of the mentioned 7. The aromatic volatile components of species are called a. Spice oil b. Spice fat c. Spice gel d. Spice paste 8. The caffeine levels of tea vary with the a. Type of tea b. Length of brewing c. Both A and B d. Neither A or B 9. How does Postharvest Technology stimulate agricultural production? a. Prevents postharvest losses b. Improves nutrition c. Add value to agricultural products d. All above 10. Which of the following is not a step in Black tea manufacture a. Drying/Firing b. Rolling c. Withering d. Lung formation 11. Reason for postharvest losses a. Poor product coming into storage b. Poor storage management  c. Poor quality paddy, poor milling techniques d. All above 12. What is required for a good storage system? a. Prevention of moisture reentering the grain after drying b. Protection from insects, rodents, and birds c. Ease to maintenance and management: d. All above 13. What is the herb/spice commonly associated with VietNam food a. Oregano b. Bay leaf Curry c. Red pepper d. Caraway 14. Which of the following is not generally a sweet herb/spice? a. Cloves b. Coriander c. Cumin d. Anise Fennel 15. Which of the following has been to shown reduce the risk of a heart attack? a. Ginseng b. Guarana (is a substance prepared from the seeds of a Brazilian shrub, used as a tonic or stimulant) c. Ginger d. Ginkgo e. None of the above 16. You need to create a great stir-fry Which of the following is typically used in stir-fry to add flavor? a. Lemon peel b. Orange peel c. Lemongrass d. Dal e. Peppercorn  17. 18. Which of the following is NOT a step in Black Tea manufacture a. Rolling the leaves on a horizontal roller b. Putting the leaves in a vacuum dryer to remove moisture c. Roll breaking using sieves d. None of the mentioned 19. Oxidation/Fermentation of tea leaves is done for Black tea manufacture such that the enzymes in the leaves come out and start to oxidize. This gives the tea its flavor a. True b. False 20. The difference between Green tea from Black tea is that: a. The oxidation process is omitted b. The tea leaves are steamed in a pan before being rolled so that the enzymes don't interact with air and oxidize. c. The oxidation process is omitted and the tea leaves are steamed in a pan before being rolled so that the enzyme doesn't interact with air and oxidize. d. None of the mentioned Lesson 3: Flowers 1. Why do cut flowers are easy to lose water after harvest? a. the temperature of the storage area is not suitable b. Flowers have a large surface area c. the humidity is low d. All above 2. What are the main causes of problems in water uptake? a. Air embolism b. Bacterial plugging c. All above 3. Which of the following is not used for preserving flowers? a. Sugar b. Polyols c. KCl d. H2SO4 4. Factor(s) not considered for establishing a nursery is/are? a. Soil type and soil pH. b. Location and area. c. Germplasm and skilled persons. d. All are necessary factors. 5. Cuttings are made from a. Stems and leaves b. Tubers and cooms. c. Rhizomes and bulbs d. All of the above 6. ….is suitable for packaging cut flowers..? a. Wooden box. b. Cardboard boxes. c. Plastic box. d. All of the above. 7. Which has an edible rhizome? a. Calla Lilly. b. Canna c. Both a and b d. Lotus 8. Bluing of petals is a problem in..? a. Rose. b. Lotus c. Gladiolus d. Dahlia 9. Bluing of rose petals is due to..? a. Accumulation of ammonia. b. Accumulation of calcium. c. Shortage of ammonia d. Shortage of calcium. 10. We can enhance water uptake in flower stems by a. acidic (pH 3 to 4)  b. Warm water (430C) c. Sugar d. a and b e. a and c 11. Stems accept water by a. Xylem tissue b. Phloem tissue c. Both of them d. None of them 12. Flowers should be harvested a. In the morning b. In the evening c. In the heat of the day d. a and b 13. Flowers should be harvested in the morning or in the evening because at that time the temperature is low and plant water content is high a. True b. False 14. Vase life of cut flowers affected by stem cut ends a. True b. False 15. Eliminate the blockage in the stem of cut flowers by removing an inch of the end of stems under water a. True b. False 16. Precooling is: a. Rapid removal of field heat, immediately after the harvest of flowers. b. Done by placing in cold storage without packing or in open boxes. c. a & b are right. 17. Advantages of Pulsing: a. Prolong vase life of Flowers b. Promotes opening of buds c. It retains the color of Flowers d. All above 18. What is in holding solution? a. Carbohydrate b. Germicide c. Growth regulator d. Ethylene inhibitors e. Mineral salt f. Organic acid  g. All mentioned above 19. What are the metabolic activities of flowers after postharvest? a. Depleting of carbohydrate b. Rise in temperature and respiration rates c. Rapid deterioration due to microorganisms d. Water stress e. Increased accumulation of ethylene f. All mentioned above 20. Which factors influence the postharvest life of flowers a. Pre-harvest b. Harvest c. Postharvest d. All mentioned above