PRELIMS

Question 1

any article whether simple, mixed or compounded, which is used as food or drink, confectionery or condiment. It includes articles used as component for such” (Food and Drug Act, 1938).

Answer 1

Food

Question 2

any substance which when taken into the body provides energy, builds and repairs tissues and regulates bodily processes”

Answer 2

The physiological definition which nutritionists use for food

Question 3

entails the study of the chemical, physical, and microbiological nature of foods.

Answer 3

Food science

Question 4

is a composite of several criteria determined by the stimuli coming from the food itself and the attitudes of values attached by the consumer to the food.

Answer 4

Food quality

Question 5

A food is considered good to eat if it is..

Answer 5

nutritious, palatable, sanitary, digestible and economical.

Question 6

responsible for the physiological roles of food to give energy

Answer 6

nutrients

Question 7

refers not only to the completeness of digestion and absorption but also the general feeling and after-effect of eating

Answer 7

digestibility

Question 8

Protein foods and fatty foods have longer staying quality referred to as

Answer 8

“high satiety value”

Question 9

is a polysaccharide made up entirely of glucose units joined in alpha linkages

Answer 9

Starch

Question 10

is the commercial term for cassava starch.

Answer 10

Tapioca

Question 11

The unstable suspension becomes a stable colloidal dispersion

Answer 11

Sol

Question 12

heating is continued over a temperature range

Answer 12

gelatinization

Question 13

is the setting of the sol into a solidified mass

Answer 13

Gelation

Question 14

When gelatinized starch is stored, it ages to a point when the liquid “weeps” out from the swollen granules.

Answer 14

syneresis

Question 15

When dry starch is heated to 160C the molecules are broken down to smaller fragments

Answer 15

dextrins

Question 16

Kinds of Pasta

Answer 16

Commercial Pasta, Fresh egg pasta

Question 17

Flat yellowish noodles. Made from wheat flour, lye, salt, water and fat that are mixed and formed into a dough.

Answer 17

Miki.

Question 18

Long, thin, round, translucent noodles sometimes called “nylon” or “silk” noodles; made from mung bean and cassava starch.

Answer 18

Sotanghon.

Question 19

Thin noodles made from rice and corn or rice

Answer 19

White Bihon.

Question 20

The same as dried bihon except for the omission of the drying process.

Answer 20

Fresh Bihon.

Question 21

Egg noodles, flour, duck’s eggs, salt and soda ash are combined and brought to a kneading machine; the dough is cut and pressed hard, then boiled, flatte

Answer 21

Pancit canton

Question 22

Made from cassava flour and wheat flour, these thread-like white noodles can be cooked almost instantly

Answer 22

Miswa.

Question 23

are cultivated plants of the grass family that yield edible starchy seeds or grains.

Answer 23

Cereals