ND1100 EXAM1_PART 2

Question 1

ANYTHING TAKEN INTO THE BODY BY MOUTH, INCLUDES DRINK IS PART OF ACT?

Answer 1

DRUG ACT,FDA 1938

Question 2

STUDY OF THE CHEMICAL, PHYSICAL, MICROBIOLOGICAL NATURE OF FOOD.

Answer 2

FOOD SCIENCE

Question 3

WHAT ARE THE TWO PHYSICAL OF FOOD

Answer 3

THERMODYNAMICS
PHEOLOGY

Question 4

UNDERSTANDING THE TEMPT SUCH AS HEAT TRANSFER DURING COOCKING AND REF OF FOOD

Answer 4

THERMODYNAMICS

Question 5

DEALS WITH HOW MATERIAL FLOW AND DEFORM FOR UNDERSTANDING THE TEXTURE AND CONSISTENCY OF FOOD.

Answer 5

RHEOLOGY

Question 6

COOCKING FOOD WITH WATER OR LIQUID

Answer 6

MOIST HEAT PREPARATION

Question 7

COOCKING FOOD WITH A LITTLE TO NO LIQUID

Answer 7

DRY HEAT PREPARATION

Question 8

WHAT ARE THE MODES OF TRANSFER

Answer 8

CONDUCTIVE
CONVECTION
RADIATION
MICROWAVE
INDUCTION

Question 9

DIRECT TRANSFER OF HEAT VIA METALS OR ANY HEAT CONDUCTING MATERIAL CONTAINING FOOD.

Answer 9

CONDUCTION

Question 10

TRANSFER OF THERMAL ENERGY FROM ELECTRICITY, GAS OR FUEL TO THE VAPOR MOLECULES OF THE AIR.

Answer 10

CONVECTION

Question 11

TRANSFER OF HEAT FROM A RED COIL OF THE GRILLER, TOATER OR STOVE TO THE FOOD. HEAT RADIATION FROM THE CHARCOAL.

Answer 11

RADIATION

Question 12

A DEVICE CALLED MAGNETRON INSIDE THE OVEN PRODUCES ________ REFLECT OFF THE METAL INTERRIOR OF THE OVEN AND CAUSE THE WATER MOLECULES IN FOOD TO VIBRATE.

Answer 12

MICROWAVE

Question 13

USED A COPPER COIL UNDERNEATH THE COOKING SURFACE TO GENERATE ELECTROMAGNETIC ENERGY.

Answer 13

INDUCTION

Question 14

UNDERSTAND THE CHEMICAL COMPOSITION OF FOODS AND THEIR CHANGES FURING PROCESSING, STORAGE, AND DIGESTION IS CRITICAL.

Answer 14

BIOCHEMISTRY

Question 15

KNOWLEDGE OF FOOD IN PRESERVATIVES, COLORANTS, FLAVOR ENHANCER AND STABILIZER, PROPER LABELING

Answer 15

FOOD ADDITIVES

Question 16

ADVANCE IN GENITICS AND BIOTECHNOLOGY HAVE LED TO GENETICALLY MODIFIED ORGANISMS (GMO)

Answer 16

GENETICS AND BIOTECHNOLOGY

Question 17

UNDERSTANDING THE NATURE OF BACTERIA AND MICROGANISM.

Answer 17

MICROBIOLOGY

Question 18

IS FREEDOM OF FOOD FROM ANYTHING THAT MIGHT CAUSE FOOD POISONING OR HARM TO CONSUMER.

Answer 18

FOOD SAFETY

Question 19

“DAF! NVM” STANDS FOR?

Answer 19

DIARRHEA, ABDOMINAL PAIN, FEVER, NAUSEA VUMITING, MALAISE.

Question 20

FOOD SAFETY PROTECT HUMAN LIVES , PREVENT DEATH, SICKNESS, PAIN AND SUFFERING.

Answer 20

ETHICALLY

Question 21

FOOD SAFETY IS A LEGAL REQ. IN BUSINESS LAWS.

Answer 21

LEGALLY, FINANCIALLY AND ECONOMICALLY

Question 22

ANYTHING IN THE FOOD THAT COULD HARM CONSUMER. CAUSING, ILLNESS, INJURY AND DISCOMFORT.

Answer 22

FOOD HAZARDS

Question 23

C.A.P STANDS FOR?

Answer 23

C - CLEANING CHEMICALS
A- ADDITIVES
P- PRESERVATIVES AND PESTICIDES

Question 24

IDEAL CONDITIONS FOR THE MULTIPLICATION OF BACTERIA.

Answer 24

F.A.T.T.O.M

Question 25

F.A.T.T.O.M

Answer 25

FOOD
ACID
TIME
TEMPERATURE
OXYGEN
MOISTURE

Question 26

FOOD ARE SOURCE OF NUTRIENTS THAT ARE GROUP AS CARBOHYDRATES, PROTEINS, FATS, VITAMINS.

Answer 26

NUTITIONAL QUALITY

Question 27

REFERS TO THE COMPLETENESS OF DIGESTION AND ABSOPTION; THE ADTER EFFECT FEELING OF THE GOOD MENTAL.

Answer 27

DIGESTIBILITY

Question 28

CONSIDER FOOD COST, AMOUNT OF TIME, EQUIPMENT AND LABOR FOR COOCKING SERVING AND STORAGE.

Answer 28

ECONOMIC AND SANITARY

Question 29

EATING QUALITY OF FOOD AS JUDGED BY 5 HUMAN SENSES

Answer 29

PALATABILITY AND SENSORY

Question 30

WHAT ARE THE 5 HUMAN SENSES

Answer 30

SIGHT = APPERANCE
SMELL = AROMA
TOUCH = TEXTURE
HEAR = SOUNDS OF FOOD
TASTE = FLAVOR