Food science

What purpose does food categorization serve for regulators?

To facilitate tracking, data collection, and decision-making.

Which of the following is not considered a fruit?

Whole wheat bread.

What essential nutrient is commonly found in fruits and vegetables?

Vitamin C.

What type of meat includes cattle, sheep, and goat?

Red meat.

Which type of milk has the highest fat and protein content?

Whole milk.

What enzyme is lacking in individuals with lactose intolerance?

Lactase.

Which of the following is a whole grain?

Brown rice.

What type of seafood has a hard shell?

Shellfish.

What is the main role of leavening agents in bread-making?

To produce gas that makes the dough rise.

Which of the following is not a legume?

Pistachios.

What nut has the highest protein content?

Almonds.

What is the main cause of fish spoilage?

High water content and oxidation of unsaturated fats.

What is the difference between a food hazard and a food risk?

A hazard is potential harm, while risk is the likelihood of harm occurring.

Which of the following is an example of a chemical hazard in food?

Pesticide residues.

A bullet found in meat from a hunted animal is an example of what type of hazard?

Physical hazard.

What is an example of a biological hazard in food?

Molds.

What is the definition of a foodborne outbreak?

Two or more people from different households experiencing illness after eating the same food.

What is the danger zone for food storage where bacteria grow rapidly?

4°C - 60°C.

Which food should not be consumed raw due to safety risks?

Raw shellfish.

Which food preservation method removes water to prevent microbial growth?

Drying.

What is the primary goal of food preservation?

To prevent spoilage and contamination.

What is the recommended temperature for freezing food?

-18°C.

Which preservation method does not use heat?

Fermentation.

What is the main benefit of fermentation?

It increases the shelf life of food and enhances flavor.

What is the purpose of aseptic packaging?

To prevent contamination and spoilage.

True or False: All vegetables lose their nutrients when cooked.

False.

True or False: Nuts are a good source of unsaturated fats.

True.

True or False: Lactose-free milk contains no lactose at all.

False.

True or False: Whole grains are healthier than refined grains because they retain their fiber and nutrients.

True.

True or False: The toughness of meat increases as the animal ages.

True.

True or False: Omega-3 fatty acids found in seafood are beneficial for heart and brain health.

True.

True or False: Improper food storage is one of the main causes of food poisoning outbreaks.

True.

True or False: Cooking food at 70°C for one minute is enough to kill most harmful bacteria.

True.