u930973931_answers 22 min Score: 0 Attempted: 0/22 Subscribe 1. . Which sensory test presents two samples and asks panelists which one they prefer? (A) Triangle test (B) Hedonic test (C) Duo-trio test (D) Paired comparison test 2. . Sensory test designed to identify if a detectable difference exists between two samples: (A) Hedonic test (B) Descriptive … Read more
1. What is sensory evaluation? a) Measurement of nutritional content b) Assessment of food quality using human senses c) Chemical analysis of food components d) Physical measurement of food properties Answer: b) Assessment of food quality using human senses 2. Which sense is primarily involved in detecting the flavor of food? a) Sight 50 min … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. What is the primary purpose of food packaging? (A) Decoration (B) Marketing (C) Protection (D) Transportation 2. Which material is commonly used for packaging milk and juice cartons? (A) Glass (B) Metal (C) Paperboard (D) Plastic 3. Which type of packaging is known for its recyclability and … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. What is the primary purpose of drying food? (A) Enhance flavor (B) Increase nutritional value (C) Reduce water activity (D) Change color 2. Sun drying is most effective in which type of climate? (A) Humid (B) Dry (C) Tropical (D) Arctic 3. Which food is commonly dried … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. What is the primary purpose of food irradiation? (A) Enhance flavor (B) Kill harmful microorganisms (C) Improve texture (D) Increase nutritional value 2. High-pressure processing (HPP) primarily uses which of the following to inactivate microorganisms? (A) Heat (B) Chemicals (C) Radiation (D) Pressure 3. Which type of … Read more
35 min Score: 0 Attempted: 0/35 Subscribe 1. What is the main purpose of pasteurization? (A) Enhance flavor (B) Improve texture (C) Kill harmful microorganisms (D) Increase shelf life 2. Which temperature and time combination is typical for High-Temperature Short-Time (HTST) pasteurization? (A) 85°C for 1 second (B) 63°C for 30 minutes (C) 72°C for … Read more
40 min Score: 0 Attempted: 0/40 Subscribe 1. Which of the following is the main goal of quality assurance in food production? (A) Increase shelf life (B) Enhance flavor (C) Reduce cost (D) Ensure food safety 2. HACCP stands for: (A) Hazard Analysis and Critical Control Points (B) Health Analysis and Critical Control Points (C) … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. What is the primary purpose of a Food Safety Management System (FSMS)? (A) To increase food production (B) To reduce food costs (C) To ensure food safety and quality (D) To promote food marketing 2. Which of the following is a key component of a Food Safety … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. Which agency is primarily responsible for regulating food safety in the United States? (A) USDA (B) EPA (C) FDA (D) CDC 2. What is the primary purpose of the Food Safety Modernization Act (FSMA)? (A) To prevent foodborne illnesses and ensure food safety (B) To increase food … Read more
50 min Score: 0 Attempted: 0/50 Subscribe 1. What does HACCP stand for? (A) Hazard Analysis and Critical Control Points (B) Hazard Assessment and Critical Control Practices (C) Hazard Analysis and Control Procedures (D) Hazardous Analysis and Critical Control Procedures 2. What is the primary goal of HACCP? (A) To prevent food safety hazards (B) … Read more