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FOOD QUIZ BOWL COMPETITION
SESSION 1*
NUTRITION PRINCIPLE
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Which vitamin is produced in the body when you are exposed to sunlight?
There is more of this mineral in your body than any other mineral. What is this mineral?
How should eggs be stored in the refrigerator?
Name one change that happens as eggs lose their freshness!
Give 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 chuck c.

ground round?
7. You should keep the freezer at this temperature or below…
8. How can freezer burn be avoided?
9. Name three things your body needs water for!
10. Which one of the following cooking terms means to combine sugar and fat by working them
together until the mixture is smooth? a. blend b. cream c. mix?
FOOD ANALYSIS
Multiple Choices
1.

In chemical analysis, the detection limit
a) Should never be exceeded
b) Indicates when an instrument is out of calibration
c) Describes the lower limit of instrument sensitivity
d) All of the above

2.

You work in a milk drying plant and as part of the production process you need to rapidly
analyze the fat content of condensed milk. What rapid method would you use?
a) Werner-Schmid
b) Soxhlet method
c) Rose-Gottlieb method
d) Gerber method

3.

The relationship between the absorbance of a solution and the concentration of the
absorbing species is known as Beer’s law. Which of the following is NOT related to Beer’s
Law?
a) absorptivity

separation d) extraction. purification. Which method would you use for the determination of very low moisture content in foods (eg. quantification c) extraction.b) concentration of the absorbing species c) pathlength through the solution d) flow-rate of solution 4. separation. quantification b) purification. identification. purification. identification. identification. Which chromatography technique CANNOT be use for resolution of macromolecules such as protein? a) Size exclusion chromatography b) Gel permeation chromatography 5. c) Thin layer chromatography d) Ion exchange chromatography What is the process flow involves for quantitative analysis of samples by HPLC? a) extraction. quantification purification. The wavelengths of the visible radiation that is employed in ultraviolet-visible (UV-VIS) absorption spectroscopy range from about a) 200 to 400 nm b) 400 to 800 nm c) 800 to 1000 nm d) 1000 to 1200 nm 8. The pasting behaviour of starch is measured using a) Extensograph b) Farinograph . in oils)? a) Distillation method b) Air-oven method c) Vacuum oven method d) Karl Fischer method 7. extraction. separation. separation. identification. quantification 6.

Water activity of a particular food can be determined using the oven method. The separation of samples in Gas chromatography is accomplished based on solute boiling point. 7. Component A will therefore elute faster in gas chromatography (GC) than Component B.c) Amylograph d) Maturograph Short Question 1. 6. Why plastic containers is preferable than glass for sample preparation and storage in AAS analysis? 2. What is meant by an isothermal run in gas chromatography? 3. Lane and Eynon method is based on the ability of non-reducing sugars to reduce cupric solution.38. 8. 4. In Dry ashing method. If you want to use the gas chromatograph (GC) for quantitative determination of sugars. FOOD CHEMISTRY Multiple Choices . Give one example of the usage of atomic absorption spectrophotometer (AAS) in food analysis! True and False 1. 5. Component A has a higher boiling point than Component B. 3. The general factor used for conversion of nitrogen to protein content is 6. The amount of nitrogen in protein depends on the food type and varies from 6-10% and needs to be accounted for when nitrogen is converted to protein. 9. 2. what is the most important preparatory step before analysis on the GC? 5. How do you determine water activity? 4. a sample is weighed and the organic matter is combusted and the remaining material is weighed to determine the total ash content. The indophenol dye method (titration method) of determining ascorbic acid (vitamin C) is based on the reducing properties of ascorbic acid. Refractive index detector is employed in the analysis of sugar using high pressure liquid chromatography (HPLC).

The sequence of reactions are as follows: a) Pasting. cooled and then stored at room temperature for several months. . gelation. Name one (1) factor influencing the melting points of oils or fats! 2. When heated. a starch suspension in water goes through a series of reactions. gelation c) Gelatinization. What is oil fractionation? 3. pasting. gelation. gelation 2. caramelization. These hydroperoxides do not have rancid odour or taste. retrogradation b) Gelatinization. pasting. Non-enzymatic browning is due to the following initiation reaction/reactions: a) Maillard reaction b) Maillard reaction. 2. retrogradation d) Gelatinization. Which of the following group of pigments is most easily oxidized? a) Anthocyanins b) Chlorophylls c) Flavones d) Carotenes Short Question 1. The autooxidation of oils or fats produce hydroperoxides (peroxides) as the primary oxidation products. Explain how a cyclic sugar (such as glucose or fructose) is formed from its straight-chained form! True and False 1. and ascorbic acid oxidation or degradation c) Maillard reaction and caramelization d) None of the above 3. retrogradation.1. gelatinization. The packing system in saturated fatty acids is more systematic & compact. pasting. compared to unsaturated fatty acids. retrogradation.

In the photooxidation of palm oil. Which of the following referring to the addition of microorganisms to the diet in order to provide health benefits beyond basic nutritive value? a) Antibiotics b) Adjuvants c) Prebiotics d) Probiotic e) Synbiotic Short Question 1. 3. What is the difference between UHT milk and pasteurized milk? List three (3) methods of preservation! . Name two (2) sources of microorganisms in food! 2. Louis Pasteur established the modern era of food microbiology in 1857 when he showed that microorganisms cause ______ spoilage. a) Beer b) Wine c) Juice d) Milk e) Grain 3. Which of the following is NOT an intrinsic factor in food spoilage? a) pH b) Moisture contents c) Available nutrients d) Temperature e) Physical structure 2. chlorophylls do not act as as sentisizers (Note: a synthesizer is a compound that encourages the production of the excited state of oxygen called the singlet state.3. FOOD MICROBIOLOGY Multiple Choices 1.

a) 40 b) 45 c) 55 d) 60 Short Question 1. All food-borne diseases are associated with poor hygienic practices 2. yeast or bacteria convert which macronutrient to carbon dioxide and alcohol? a) Fat b) Water c) Protein d) Carbohydrates 2. Which form of food preservation uses vinegar to increase acidity and keep microorganisms in check? a) pickling b) fermentation c) freeze drying d) sugar concentrate 3. What is the difference between "enriched" and "fortified"? . The ideal temperature for refrigeration is between 320F and ___ 0F. FOOD PRESERVATION Multiple Choices 1. Fermentation by sources microorganisms can lead to food preservation instead of food spoilage 3. Hepatitis A is caused by a virus.True and False 1. In fermentation.

What is the difference between hydrolytic and oxidative rancidity? 3. Properly canned foods can be safe. FOOD PROCESSING & PACKAGING Multiple Choices 1. The higher the pH of the food. Which type of rancidity results from the exposure of fat to oxygen? a) regular rancidity b) oxidative rancidity c) hydrolytic rancidity d) flavor rancidity 3. 2. Describe the purpose of homogenisation of fluid milk! . 3. The alternative sweetener aspartame is made from which two amino acids? a) glutamic acid and glutamine b) glycine and phenylalanine c) lysine and aspartic acid d) aspartic acid and phenylalanine 2.2. Which of the following is the most common enzyme used to coagulate milk in cheese production? a) glucagon b) insulin c) rennin d) lipase Short Question 1. nutritious and delicious. the more effective is the preservative activity of benzoic acid. Give two (2) reasons why chemical preservative is added into the food! True and False 1. Whether food should be processed in a retort or a boiling water bath depends on the amount of fiber in the food.

What steps can be taken to inhibit browning? 3. while fat mimetics have the same physical properties of fat and replicate fat functions when used in food . 2. and both A and B have a cause and effect relationship. 3. Creaming of fluid milk can be prevented by clarification process.2. (B) Chocolate milk tastes creamier in texture than ordinary milk 5. Name two (2) common gases that are used in modified atmosphere packaging of food products! True and False 1. Lye peeling involves the use of hot sodium hydroxide solution. (A) Water acts as a plasticizer in low moisture and frozen foods (B) It lower food’s glass transition temperature (Tg’) 2. as well as the number and arrangement of the other carbon. (A) Food acids differ in where the group is located. and both A and B don’t have a causeeffect relationship. answer (c) if A correct and B wrong. Homogenisation process is employed to prevent cream separation in fluid milk. (A) Fat replacers can be classified as fat substitutes and fat mimetics (B) Fat substitutes do not possess all of the true fat physical properties but can imitate some of it. and answer (d) if both A and B are wrong 1. CAUSE AND EFFECT Please answer (a) if A correct and B correct. and oxygen atoms in the structure (B) Every kind of food acids has its own physical and chemical characteristics which are differ from others 3. Certain fruits turn brown when cut and exposed to air. (A) Weak acids are ones that mainly in the form of –COOH but a small amount has H+ separated. answer (b) if A correct and B correct. Describe the process by which this occurs. or dissociated to form COO-+H+ (B) Strong acids are acids that have large amount of dissociated ions 4. hydrogen. (A) As a hydrocolloid. the polysaccharide carrageenan creates a weak gel in chocolate that breaks when the milk is poured.

and high pressure are the examples of innovative nonthermal processing 10. and yeast that function as preservatives 9. low-temperature treatment. it is determined only by the temperature of heat treatment *this questions is a sample questions written test (regional selection) of 3rd Indonesian Food Bowl Quiz Competition 2014 . with respect to thermal processing refers to decimal reduction temperature. (A) In a food systems. mold.6. is the temperature needed to reduce one decimal of microbes (B) D value is not specific for each microbes. (A) Samples of antioxidants are BHA. and tocopherol (B) Antioxidants act to inhibit the growth of bacteria. (A) The term of D value. traditional nonthermal processing. (A) Six basic principle of food processing to achieve preservation are moisture removal. and innovative nonthermal processing (B) Irradiation. BHT. the amount of sugar competes with protein and starch for water (B) Sugar reduces the amount of water available for starch gelatinization and for protein 7. electric fields. pulses of light. acidity control. heat treatment. (A) Anticaking agents are substances that keep ingredients in a powder form for ease incorporation into formulation during food manufacture (B) Silicates and talc are the example of anticaking agent 8.