fqb's sample questions written test

8/15/2019 Fqb's Sample Questions Written Test

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TRY OUTFOOD QUIZ BOWL COMPETITION

SESSION 1*

NUTRITION PRINCIPLE

1. Which vitamin is produced in the body when you are exposed to sunlight?2. There is more of this mineral in your body than any other mineral. What is this mineral?3. How should eggs be stored in the refrigerator?

. !ame one change that happens as eggs lose their freshness"#. $ive an example of a fruit or vegetable that is high in fat.%. Which of the following contains the highest amount of fat? a. hamburger b. ground chuc& c.

ground round?'. (ou should &eep the free)er at this temperature or below*+. How can free)er burn be avoided?,. !ame three things your body needs water for"1-. Which one of the following coo&ing terms means to combine sugar and fat by wor&ing them

together until the mixture is smooth? a. blend b. cream c. mix?

FOOD ANALYSIS

Multiple Choice

1. n chemical analysis/ the detection limit

a0 hould never be exceeded

b0 ndicates when an instrument is out of calibrationc0 escribes the lower limit of instrument sensitivity

d0 ll of the above

2. (ou wor& in a mil& drying plant and as part of the production process you need to rapidly

analy)e the fat content of condensed mil&. What rapid method would you use?

a0 Werner4 chmid

b0 oxhlet method

c0 5ose4$ottlieb method

d0 $erber method

3. The relationship between the absorbance of a solution and the concentration of the

absorbing species is &nown as 6eer7s law. Which of the following is !8T related to 6eer7s

9aw?

a0 absorptivity


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b0 concentration of the absorbing species

c0 pathlength through the solution

d0 flow4rate of solution

. Which chromatography techni:ue ; !!8T be use for resolution of macromolecules

such as protein?

a0 i)e exclusion chromatography

b0 $el permeation chromatography

c0 Thin layer chromatography

d0 on exchange chromatography

#. What is the process flow involves for :uantitative analysis of samples by Hacuum oven method

d0 arl @ischer method

'. The wavelengths of the visible radiation that is employed in ultraviolet4visible =A>4> 0

absorption spectroscopy range from about

a0 2-- to -- nm

b0 -- to +-- nm

c0 +-- to 1--- nm

d0 1--- to 12-- nm

+. The pasting behaviour of starch is measured using

a0 Bxtensograph

b0 @arinograph


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c0 mylograph

d0 Caturograph

Sho!t Que tio"

1. Why plastic containers is preferable than glass for sample preparation and storage in

analysis?2. What is meant by an isothermal run in gas chromatography?3. How do you determine water activity?

. f you want to use the gas chromatograph =$;0 for :uantitative determination of sugars/ what

is the most important preparatory step before analysis on the $;?#. $ive one example of the usage of atomic absorption spectrophotometer = 0 in food

analysis"

T!ue #"$ F#l e

1. n ry ashing method/ a sample is weighed and the organic matter is combusted and the

remaining material is weighed to determine the total ash content.2. The amount of nitrogen in protein depends on the food type and varies from %41-D and

needs to be accounted for when nitrogen is converted to protein.3. 9ane and Bynon method is based on the ability of non4reducing sugars to reduce cupric

solution.. The separation of samples in $as chromatography is accomplished based on solute boiling

point.#. The general factor used for conversion of nitrogen to protein content is %.3+.%. The indophenol dye method =titration method0 of determining ascorbic acid =vitamin ;0 is

based on the reducing properties of ascorbic acid.'. 5efractive index detector is employed in the analysis of sugar using high pressure li:uid

chromatography =H


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1. When heated/ cooled and then stored at room temperature for several months/ a starch

suspension in water goes through a series of reactions. The se:uence of reactions are as

followsE

a0


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3. n the photooxidation of palm oil/ chlorophylls do not act as as sentisi)ers =!oteE a

synthesi)er is a compound that encourages the production of the excited state of oxygen

called the singlet state.

FOOD MICROBIOLOGY

Multiple Choice

1. Which of the following is !8T an intrinsic factor in food spoilage?

a0 pH

b0 Coisture contents

c0 vailable nutrients

d0 Temperaturee0


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2. What is the difference between hydrolytic and oxidative rancidity?

3. $ive two =20 reasons why chemical preservative is added into the food"

T!ue #"$ F#l e

1. Whether food should be processed in a retort or a boiling water bath depends on the amount

of fiber in the food.

2.


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2. ;ertain fruits turn brown when cut and exposed to air. escribe the process by which this

occurs. What steps can be ta&en to inhibit browning?3. !ame two =20 common gases that are used in modified atmosphere pac&aging of food

products"

T!ue #"$ F#l e

1. 9ye peeling involves the use of hot sodium hydroxide solution.2. ;reaming of fluid mil& can be prevented by clarification process.3. Homogenisation process is employed to prevent cream separation in fluid mil&.

CAUSE AND EFFECT

Ple# e #" %e! ' i( ) co!!ect #"$ B co!!ect #"$ +oth ) #"$ B h#,e # c#u e #"$ e((ect

!el#tio" hip #" %e! &+' i( ) co!!ect #"$ B co!!ect #"$ +oth ) #"$ B $o"-t h#,e # c#u e.

e((ect !el#tio" hip #" %e! &c' i( ) co!!ect #"$ B %!o"/ #"$ #" %e! &$' i( +oth ) #"$ B #!e

%!o"/

1. = 0 Water acts as a plastici)er in low moisture and fro)en foods

=60 t lower food7s glass transition temperature =T g70

2. = 0 @ood acids differ in where the group is located/ as well as the number and arrangement

of the other carbon/ hydrogen/ and oxygen atoms in the structure

=60 Bvery &ind of food acids has its own physical and chemical characteristics which are

differ from others

3. = 0 Wea& acids are ones that mainly in the form of L;88H but a small amount has H M

separated/ or dissociated to form ;88 4MHM

=60 trong acids are acids that have large amount of dissociated ions

. = 0 s a hydrocolloid/ the polysaccharide carrageenan creates a wea& gel in chocolate that

brea&s when the mil& is poured.

=60 ;hocolate mil& tastes creamier in texture than ordinary mil&

#. = 0 @at replacers can be classified as fat substitutes and fat mimetics

=60 @at substitutes do not possess all of the true fat physical properties but can imitate some

of itN while fat mimetics have the same physical properties of fat and replicate fat functions

when used in food


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%. = 0 n a food systems/ the amount of sugar competes with protein and starch for water

=60 ugar reduces the amount of water available for starch gelatini)ation and for protein

'. = 0 ntica&ing agents are substances that &eep ingredients in a powder form for ease

incorporation into formulation during food manufacture

=60 ilicates and talc are the example of antica&ing agent

+. = 0 amples of antioxidants are 6H / 6HT/ and tocopherol

=60 ntioxidants act to inhibit the growth of bacteria/ mold/ and yeast that function as

preservatives

,. = 0 ix basic principle of food processing to achieve preservation are moisture removal/ heat

treatment/ low4temperature treatment/ acidity control/ traditional nonthermal processing/ and

innovative nonthermal processing

=60 rradiation/ pulses of light/ electric fields/ and high pressure are the examples ofinnovative nonthermal processing

1-. = 0 The term of value/ with respect to thermal processing refers to decimal reduction

temperature/ is the temperature needed to reduce one decimal of microbes

=60 value is not specific for each microbes/ it is determined only by the temperature of heat

treatment

*this questi !s is " s"#$%e questi !s 'itte! test ('e)i !"% se%e ti !+ , - '. I!. !esi"!

F . B % /ui0 C #$etiti ! 1234

fqb's sample questions written test

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