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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 rosé wine.
(b) White wine can be made from red grapes.
(c) White wine is pale because bleaching agents are added.
(d) Rosé 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 drink means a product prepared from one or more of the following, EXCEPT which?

(a) Mineral water


(b) Sugars
(c) Fruit purée
(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 textural
functions?

(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) Preservatives

QUESTION 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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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 them
to 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
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