Scribd Logo
Upload

Welcome to Scribd!

  • 85 views

    CARBOHYDRATES

    Uploaded by

    Cheng Xiao
    The document contains questions about carbohydrates, lipids, proteins, beverages and appetizers, pulses, food allergies, cooking methods, and food technology. It tests knowledge about the key components of these food groups and topics, including examples like glucose, olive oil, chickpeas, common food allergies, various cooking techniques, and terms related to genetically modified foods, plant compounds, and nutrition.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    CARBOHYDRATES

    Uploaded by

    Cheng Xiao
    85 views8 pages
    The document contains questions about carbohydrates, lipids, proteins, beverages and appetizers, pulses, food allergies, cooking methods, and food technology. It tests knowledge about the key components of these food groups and topics, including examples like glucose, olive oil, chickpeas, common food allergies, various cooking techniques, and terms related to genetically modified foods, plant compounds, and nutrition.

    Original Title

    CARBOHYDRATES.docx

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document contains questions about carbohydrates, lipids, proteins, beverages and appetizers, pulses, food allergies, cooking methods, and food technology. It tests knowledge about the key components of these food groups and topics, including examples like glucose, olive oil, chickpeas, common food allergies, various cooking techniques, and terms related to genetically modified foods, plant compounds, and nutrition.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    85 views8 pages

    CARBOHYDRATES

    Uploaded by

    Cheng Xiao
    The document contains questions about carbohydrates, lipids, proteins, beverages and appetizers, pulses, food allergies, cooking methods, and food technology. It tests knowledge about the key components of these food groups and topics, including examples like glucose, olive oil, chickpeas, common food allergies, various cooking techniques, and terms related to genetically modified foods, plant compounds, and nutrition.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 8

    CARBOHYDRATES

    Glucose is a monosaccharide and is a

    A. hexose
    B. pentose
    C. furanose
    D. sucrose
    Why are carbohydrates the body\'s preferred source of energy?
    a. They are inexpensive to buy
    b. They spare fats
    c. They can be used efficiently as fuel
    d. They are plentiful in the diet

    Which carbohydrate provides the most bulk to the diet?

    a. Sucrose
    b. Fructose
    c. Fiber
    d. Lactose

    What happens to a person's blood glucose level after eating?


    a. It falls
    b. It is not affected
    c. It rises
    d. It rises or falls depending on gender

    Which group in MyPyramid is the best source of foods high in starch?


    a. The fruit group
    b. The milk group
    c. The meat and beans group
    d. The grains group
    LIPIDS
    Olive oil is an example of which of the following

    a. trans fat
    b. sat fat
    c. cholesterol
    d. unsat fat

    Butter and animal fats are an example of which of the following


    a. sat fats
    b. cholesterol
    c. unsat fats
    d. trans fats

    What is another name of trans fats?

    a. hydrogenated vegetable oil


    b. cholesterol
    c. unsat fats
    d. sat fats

    Which of the following is simple lipid?


    a) Lecithin
    b) Fatty acid
    c) Triacylglycerol
    d) Steroids

    All of the following is complex lipids, except

    a) Phosphatidic acid

    b) Cerebroside

    c) Cardiolipin

    d) Cholesterol
    Beverages & Appetizer
    Caviar is the prepared roe from which fish?

    a. Trout
    b. Salmon
    c. Sturgeon
    d. Tuna

    Which of these dishes is wrongly matched with its country of origin?

    a. Guaçomole – Spanish
    b. Samosa – Indian
    c. Wonton – Japanese
    d. Bourek – Algerian

    Sparkling wines are named because they contain

    a. Sulfur Dioxide
    b. Carbon Dioxide
    c. Hydrogen
    d. Oxygen

    What is panakam?

    a. Sweet drink from the fresh sap of palm


    b. Refreshing drink obtained from coconut
    c. Sweet drink that contain 12-15% sugar
    d. Traditional drink prepared using jaggery, ginger, and cardamom.

    How much sugar in sugarcane juice?

    a. 10-15%
    b. 12-15%
    c. 20-25%
    d. 21-27%
    PULSES
    1. ______________ are not part of the pulse family
    a. Faba beans
    b. Mung beans
    c. Navy beans
    d. Soybeans
    2. _____________ is the largest producer of pulses in the world
    a. India
    b. United States
    c. Canada
    d. China
    3. These legumes are also called garbanzo beans
    a. Lentils
    b. Chickpeas
    c. Kidney beans
    d. Soy beans
    4. Protein sourced from pulses costs _____________ as much as protein from milk
    a. One fifth
    b. One third
    c. Half
    d. Twice
    5. Pulses are low in fat content and contain zero ______________
    a. Iron
    b. Cholesterol
    c. B-vitamins
    d. Potassium
    Food Allergy
    1. The best method to confirm true food allergy is to:
    a. Perform a skin test resulting in positive wheal reactions
    b. . Observe the disappearance of symptoms on the removal of allergens from the
    diet
    c. Observe the development of symptoms on reintroduction of allergen to diet under
    a double blind conditions
    d. Have a positive radioallergosorbent test (RAST)
    e. Have a positive antigen blood test

    2. Foods that do NOT commonly cause an allergenic reaction include:


    a. Meat proteins
    b. Egg whites
    c. Nuts and seeds
    d. Legumes
    e. Most approved food additives

    3. What is a symptom of a food allergy?


    a. Headaches
    b. Vomiting
    c. Swelling of airways to the lungs
    d. All of the above

    4. Which of the following is the most common food allergy


    a. Peanuts
    b. Milk
    c. Eggs
    d. Shellfish

    5. Which of these body systems causes allergic reactions?


    a. Endocrine
    b. Immune
    c. Nervous
    d. Autonomic
    Cooking Methods
    1. The following are food processing techniques that are classified as hot dry dishes ...
    a. Simmer, blending and roasting
    b. Roasting, baking and boiling
    c. Cooking, steaming and boiling.
    d. Frying, steaming and baking.
    e. Cooking, deep frying, and baking
    2. Boiling technique is called the term...
    a. braising
    b. grilling
    c. boiling
    d. poaching
    e. steaming
    3. The oven technique is called the term...
    a. Sauté
    b. Deep frying
    c. Mixing
    d. Blending
    e. Baking
    4. Cookies are one of the foods processed by the technique .......
    a. Deep fraying
    b. Shallow fraying
    c. Sauté
    d. Roasting
    e. Baking
    5. Below are food ingredients that are processed using Steaming techniques ...
    a. Brownies kukus
    b. Klepon
    c. Batagor
    d. Sate lilit
    e. Pepes
    PROTEINS
    1. Which foods are good sources of protein?
    a. Candy
    b. Bread
    c. Meat, fish, eggs, Greek yogurt, broccoli
    d. Popcorn

    2. How can you find out if food has protein in it?


    a. Check to see if it's part of the meat or protein food group
    b. Read the food label
    c. Research nutrition facts about food to find out if it has protein
    d. All of the answers are correct.
    3. The recommended amount of protein for males is _ grams.
    a. 50
    b. 63
    c. 70
    d. 90
    4. What are proteins…?
    5. What does PEM stands for
    Food Technology
    1. What does GM Foods stands for?
    2. What are advantages of GM Technology?
    3. Where Terpenes are can be found?
    4. Where Phytosterols are can be found?
    5. Where Phenols are can be found?

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy