Beruflich Dokumente
Kultur Dokumente
SECTION A
QUESTION 1
(a) Artificial red colouring is added to white wine to produce rosé wine.
(b) White wine can be made from red grapes.
(c) White wine is pale because bleaching agents are added.
(d) Rosé wine is made using red, eating grapes.
(e) White wine is made by fermenting the juice while in contact with the pale skins.
QUESTION 2
(a) Rye
(b) Wheat
(c) Grapes
(d) Potato
(e) Molasses
QUESTION 3
Fruit drink means a product prepared from one or more of the following, EXCEPT which?
QUESTION 4
(a) 3-5%
(b) 11-12%
(c) 18-20%
(d) 35-40%
(e) 50-65%
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QUESTION 5
Which of the following cocoa and chocolate products has the lowest fat content?
QUESTION 6
(a) Riboflavin
(b) Ascorbic acid
(c) -carotene
(d) Iron
(e) Thiamin
QUESTION 7
(a) Amylose
(b) Emulsifiers
(c) Proteins
(d) Amylopectin
(e) Preservatives
QUESTION 8
(a) Rice
(b) Maize
(c) Barley
(d) Wheat
(e) Rye
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QUESTION 9
QUESTION 10
QUESTION 11
Which of the following foods and combinations of foods provides the best example of protein
complementation?
QUESTION 12
(a) Sherry
(b) Beer
(c) Liqueurs
(d) Spirits
(e) Champagne
QUESTION 13
QUESTION 14
Which of the following vegetarian foods or dishes may be made from TVP?
(a) Felafel
(b) Bean curd
(c) ‘Not bacon’
(d) Soy smoothie
(e) Hummus
QUESTION 15
Which of the cuts of beef, listed below, is the closest meat equivalent of a lamb loin chop?
QUESTION 16
Which starch produces (using consistent technique) the starch paste with the highest viscosity at
high temperatures?
(a) Wheat
(b) Potato
(c) Arrowroot
(d) Maize
(e) Rice
QUESTION 17
Which of the foods listed below is included in the ANZFA definition of ‘seafood’?
(a) Barramundi
(b) Snails
(c) Eel
(d) Mussels
(e) Fish roe
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QUESTION 18
Which of the following bakery products would have the highest fat content?
QUESTION 19
(a) Aleurone
(b) Bran layers
(c) Cuticle
(d) Embryo
(e) Endosperm
QUESTION 20
QUESTION 21
The process of making granulated coffee is different from other methods of coffee processing
because it incorporates which extra step?
(a) Fermentation
(b) Atomisation
(c) Concentration
(d) Freeze-drying
(e) Percolation
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QUESTION 22
(a) Fat
(b) Sugar
(c) Oxidising and reducing agents
(d) Bleaching agents
(e) Salt
QUESTION 23
The use of high amounts of sugar in doughs is responsible for which of the following textural
functions?
QUESTION 24
(a) Shortcrust
(b) Filo
(c) Danish
(d) Flaky
(e) Puff
QUESTION 25
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QUESTION 26
Which of the following breakfast cereals would have vitamins and minerals added during
processing?
QUESTION 27
In brewing beer, what is the name of the liquid that is drained from the brew?
(a) Malt
(b) Wort
(c) Mash
(d) Grist
(e) Beer
QUESTION 28
Which of the following cake INGREDIENTS is responsible for the elasticity during cooking?
(a) Flour
(b) Milk
(c) Eggs
(d) Sugar
(e) Vanilla
QUESTION 29
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QUESTION 30
From the following list, identify the agent which has specific meat tenderizing properties.
(a) -carotene
(b) Sodium nitrite
(c) Propionate
(d) Lecithin
(e) Papain
QUESTION 31
(a) Cellulose
(b) Lignin
(c) Vegetable gum
(d) Mucilage
(e) Hemicellulose
QUESTION 32
Flour from which of the following types of wheat is most suitable for making cakes?
(a) Durum
(b) Hard
(c) Plain
(d) Standard
(e) Soft
QUESTION 33
QUESTION 34
(a) Beef
(b) Yeast
(c) Vegetable extract
(d) Barley
(e) Soya beans
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QUESTION 35
The superior flavour of coffee beans that have been hulled using a wet process (as opposed to a
dry process) is due to which of the following?
QUESTION 36
If making a low energy (low Calorie or low Joule), orange soft drink, which of the following
would make a suitable substitute for sugar?
QUESTION 37
Which of the following types of additives keeps powdered products, such as salt, flowing freely
when poured?
QUESTION 38
In making a low fat ice-cream, which of the following is a TEXTURAL role that would need to
be filled by an alternate ingredient?
(a) Sweetness
(b) Freezing point
(c) Foam stability
(d) Flavour
(e) Colour
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QUESTION 39
QUESTION 40
Assuming all of the listed foods are commercially purchased, which of the following breakfast
items is LEAST likely to be nutrient fortified?
End of SECTION A
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SECTION B
QUESTION 41
Describe a new food that you have tried this semester. Do this by briefly listing the ingredients
and how the food was prepared. Then provide an objective, sensory evaluation of the food.
QUESTION 42
Describe how to make a cake. List the ingredients, and briefly state how a cake is made.
Explain the chemical and physical roles of each ingredient, and how the preparation affects the
quality of the final product.
QUESTION 43
Choose THREE (3) different vegetables, and describe how best to cook these vegetables so that
they retain their colour, texture, and have high nutritional quality.
QUESTION 44
Explain the chemical and physical changes that occur in meat when it is cooked. Make sure that
you discuss the changes in the muscle, connective tissue, fat and bone. Give TWO (2)
suggestions for how to prepare a tender, juicy cooked product.
QUESTION 45
Briefly describe the range of milk products that is available commercially. Explain how
different products are made, and why these products are so numerous.
QUESTION 46
Define the term ‘cereal’. Explain why cereal products are so prevalent in the diets of most
populations in the world. Also explain why cereals must be highly processed in order for them
to be nutritious and acceptable as food.
QUESTION 47
List FIVE (5) principles of cleanliness that help to ensure a hygienic food supply. Briefly explain
what you mean by each, giving a specific example of what must be done to ensure it is carried out.
.
End of SECTION B
END OF PAPER
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