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5021 cheatsheet_merged

Created by Chloe

p.1

Which of the following is NOT listed as a component of a typical food system?

A. Production
B. Distribution
C. Mitochondrial respiration
D. Marketing
E. Waste and disposal

Select an answer

p.1

Explanation

The food system includes production, manufacture, distribution, marketing, consumption, waste and disposal; mitochondrial respiration is not part of the food system.

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1 / 20
p.1

Which of the following is NOT listed as a component of a typical food system?

C

p.1

Which process describes starch gelatinization during cooking?

B

p.2

Which type of dietary fibre dissolves in water to form a gel and is fermentable by gut bacteria?

A

p.2

Which of the following statements about unsaturated vs saturated fatty acids is TRUE?

A

p.5

What is the main functional reason for homogenizing milk?

D

p.3

Which cooking effect on proteins involves unfolding of the three-dimensional structure without breaking peptide bonds?

B

p.3

The Maillard reaction requires which two general types of reactants?

A

p.4

Which vitamin is highly sensitive to light and can be destroyed in milk stored in transparent containers?

B

p.5

Which preservation process uses much higher temperatures for a very short time (e.g., 138–150°C for 2–6 seconds) to extend shelf life?

C

p.7

Which statement about processed meat is supported in the deck?

B

p.10

Retrogradation in starchy foods causes which of the following changes over time?

A

p.12

Which additive class is used as an interface to stabilize mixtures of oil and water?

A

p.19

Which of the following is NOT part of the HACCP 7 principles?

E

p.18

Which FATTOM factor describes the range of temperatures where many foodborne pathogens grow rapidly?

C

p.8

Which statement is TRUE about carotenoid absorption from plant foods?

B

p.13

Which definition best matches 'probiotics' as used in the deck?

A

p.4

Which vitamin is most easily destroyed by heat and oxidation when plant tissues are sliced, peeled, or stored?

A

p.9

Which cooking method is recommended to inactivate enzymes prior to freezing vegetables to preserve colour and nutrients?

B

p.14

Which national dietary reference term represents the intake sufficient to meet the needs of nearly all (97–98%) healthy individuals?

D

p.5

Which of the following best describes the purpose of pasteurization?

A

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