Semolina is made from

 

  1. By UK law, what percentage of fat should there be in semi-skimmed milk
    1. < 1.5%
    2. 5 – 1.8%
    3. 5 – 4.5%
    4. 5 – 6.5%
  2. Milk that does not separate into liquid and cream has been
    1. Pasteurised
    2. Homogenised
    3. Sterilised
    4. Winterised
  3. Yoghurt is pasteurised milk containing
    1. Lactobacillus
    2. Lecithin
    3. Bifido Bacteria
    4. Penicillin
  4. Double cream should contain a legal minimum of ____ % fat
    1. 20%
    2. 40%
    3. 48%
    4. 60%
  5. White flour has an extraction rate of
    1. 25%
    2. 60%
    3. 70%
    4. 100%
  6. Semolina is made from
    1. Rice
    2. Maize
    3. Rye
    4. Wheat
  7. In bread making, fermentation by yeast produces
  8. CO2 and alcohol
  9. Water and alcohol
  10. Alcohol and Lactic Acid
  11. CO2 and water
  12. The rest period before the slaughtering of an animal is important so that the body stores of __________ are not depleted.
    1. Nitrogen
    2. Vitamin A
    3. Fatty acids
    4. Glycogen
  13. The main ingredient used in the curing or pickling of meat is
    1. Potassium chloride
    2. Sodium nitrate/nitrite
    3. Potassium nitrate
    4. Monosodium glutamate
  14. Oxidative rancidity is
    1. The process by which peeled potatoes go brown
    2. The process by which fats and oils produce off-flavours
    3. The process by which foods go brown on baking (e.g. the crust on baked bread)
    4. The process by which fruit is ripened

 

End of section A

Section B over the page.

Section B

Answer 3 questions from this section.

  1. Fully describe five methods of food preservation used by the food industry. In each case explain the way in which the food preservation method works and give an example of two food stuffs found in supermarkets that use this method of preservation.          (20 marks)
  2. Critically explain what is Hazard Analysis and Critical Control Point (HACCP) (6 marks)

Outline the seven principles that HACCP is based upon.                                        (7 marks)

Briefly discuss HACCP’s limitations.                                                                         (7 marks)

  1. Explain the difference between a health claim and a nutrient claim, and their allowed use in food marketing. Your answer should cover definition, regulations applying to their current use in food marketing. Give one example of a health claim and one nutrient claim for an

existing, commercial product.                                                                                   (20 marks)

  1. Explain the difference between an endotoxin and an exotoxin.                       (4 marks)

For each of the following food poisoning bacteria; Salmonella enteritidis, Listeria monocytogenes, Staphyococcus aureus, and Clostridium botulinum, outline the source

and foods commonly contaminated by these organisms, describe the incubation period

and duration of illness that may be caused.                                                            (16 marks)

  1. Describe the human sensory factors that can affect food preference.          (10 marks) Discuss the different types of sensory tests and analysis that may be used to evaluate the

acceptability of a food item.                                                                                       (10 marks)

End of Examination

SCHOOL OF HEALTH SCIENCES

DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY

LEVEL 2 / DIET 1

D2126/ Food Science

DATE: 11/12/2013 TIME: 14:00
WRITING TIME: 2 hours READING TIME: 5 minutes

INSTRUCTIONS:

Candidates should attempt ALL questions in section A.   (20 marks) Circle the correct answer.

Candidates should answer 3 questions in section B.         (60 marks) Answer each question in a separate answer book.

PAPER SETTER: Michael Clapham

MATRICULATION NUMBER:________________________      

Section A

Answer all questions.   2 marks for each question

  1. By UK law, what percentage of fat should there be in semi-skimmed milk
    1. < 1.5%
    2. 5 – 1.8%
    3. 5 – 4.5%
    4. 5 – 6.5%
  2. Milk that does not separate into liquid and cream has been
    1. Pasteurised
    2. Homogenised
    3. Sterilised
    4. Winterised
  3. Yoghurt is pasteurised milk containing
    1. Lactobacillus
    2. Lecithin
    3. Bifido Bacteria
    4. Penicillin
  4. Double cream should contain a legal minimum of ____ % fat
    1. 20%
    2. 40%
    3. 48%
    4. 60%
  5. White flour has an extraction rate of
    1. 25%
    2. 60%
    3. 70%
    4. 100%
  6. Semolina is made from
    1. Rice
    2. Maize
    3. Rye
    4. Wheat
  7. In bread making, fermentation by yeast produces
  8. CO2 and alcohol
  9. Water and alcohol
  10. Alcohol and Lactic Acid
  11. CO2 and water
  12. The rest period before the slaughtering of an animal is important so that the body stores of __________ are not depleted.
    1. Nitrogen
    2. Vitamin A
    3. Fatty acids
    4. Glycogen
  13. The main ingredient used in the curing or pickling of meat is
    1. Potassium chloride
    2. Sodium nitrate/nitrite
    3. Potassium nitrate
    4. Monosodium glutamate
  14. Oxidative rancidity is
    1. The process by which peeled potatoes go brown
    2. The process by which fats and oils produce off-flavours
    3. The process by which foods go brown on baking (e.g. the crust on baked bread)
    4. The process by which fruit is ripened

 

End of section A

Section B over the page.

Section B

Answer 3 questions from this section.

  1. Fully describe five methods of food preservation used by the food industry. In each case explain the way in which the food preservation method works and give an example of two food stuffs found in supermarkets that use this method of preservation.          (20 marks)
  2. Critically explain what is Hazard Analysis and Critical Control Point (HACCP) (6 marks)

Outline the seven principles that HACCP is based upon.                                        (7 marks)

Briefly discuss HACCP’s limitations.                                                                         (7 marks)

  1. Explain the difference between a health claim and a nutrient claim, and their allowed use in food marketing. Your answer should cover definition, regulations applying to their current use in food marketing. Give one example of a health claim and one nutrient claim for an

existing, commercial product.                                                                                   (20 marks)

  1. Explain the difference between an endotoxin and an exotoxin.                       (4 marks)

For each of the following food poisoning bacteria; Salmonella enteritidis, Listeria monocytogenes, Staphyococcus aureus, and Clostridium botulinum, outline the source

and foods commonly contaminated by these organisms, describe the incubation period

and duration of illness that may be caused.                                                            (16 marks)

  1. Describe the human sensory factors that can affect food preference.          (10 marks) Discuss the different types of sensory tests and analysis that may be used to evaluate the

acceptability of a food item.                                                                                       (10 marks)

End of Examination

SCHOOL OF HEALTH SCIENCES
DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY

LEVEL 2 / DIET 1
D2126/ Food Science

DATE: 11/12/2013 TIME: 14:00
WRITING TIME: 2 hours READING TIME: 5 minutes

INSTRUCTIONS:
Candidates should attempt ALL questions in section A. (20 marks) Circle the correct answer.

Candidates should answer 3 questions in section B. (60 marks) Answer each question in a separate answer book.

PAPER SETTER: Michael Clapham

MATRICULATION NUMBER:________________________

Section A
Answer all questions. 2 marks for each question
1. By UK law, what percentage of fat should there be in semi-skimmed milk

a. < 1.5%
b. 1.5 – 1.8%
c. 3.5 – 4.5%
d. 5 – 6.5%

2. Milk that does not separate into liquid and cream has been

a. Pasteurised
b. Homogenised
c. Sterilised
d. Winterised

3. Yoghurt is pasteurised milk containing

a. Lactobacillus
b. Lecithin
c. Bifido Bacteria
d. Penicillin

4. Double cream should contain a legal minimum of ____ % fat

a. 20%
b. 40%
c. 48%
d. 60%

5. White flour has an extraction rate of

a. 25%
b. 60%
c. 70%
d. 100%

6. Semolina is made from

a. Rice
b. Maize
c. Rye
d. Wheat

7. In bread making, fermentation by yeast produces

a. CO2 and alcohol
b. Water and alcohol
c. Alcohol and Lactic Acid
d. CO2 and water

8. The rest period before the slaughtering of an animal is important so that the body stores of __________ are not depleted.

a. Nitrogen
b. Vitamin A
c. Fatty acids
d. Glycogen

9. The main ingredient used in the curing or pickling of meat is

a. Potassium chloride
b. Sodium nitrate/nitrite
c. Potassium nitrate
d. Monosodium glutamate

10. Oxidative rancidity is

a. The process by which peeled potatoes go brown
b. The process by which fats and oils produce off-flavours
c. The process by which foods go brown on baking (e.g. the crust on baked bread)
d. The process by which fruit is ripened

End of section A
Section B over the page.
Section B
Answer 3 questions from this section.
1. Fully describe five methods of food preservation used by the food industry. In each case explain the way in which the food preservation method works and give an example of two food stuffs found in supermarkets that use this method of preservation. (20 marks)

2. Critically explain what is Hazard Analysis and Critical Control Point (HACCP) (6 marks)
Outline the seven principles that HACCP is based upon. (7 marks)
Briefly discuss HACCP’s limitations. (7 marks)

3. Explain the difference between a health claim and a nutrient claim, and their allowed use in food marketing. Your answer should cover definition, regulations applying to their current use in food marketing. Give one example of a health claim and one nutrient claim for an
existing, commercial product. (20 marks)

4. Explain the difference between an endotoxin and an exotoxin. (4 marks)
For each of the following food poisoning bacteria; Salmonella enteritidis, Listeria monocytogenes, Staphyococcus aureus, and Clostridium botulinum, outline the source
and foods commonly contaminated by these organisms, describe the incubation period
and duration of illness that may be caused. (16 marks)

5. Describe the human sensory factors that can affect food preference. (10 marks) Discuss the different types of sensory tests and analysis that may be used to evaluate the
acceptability of a food item. (10 marks)

End of Examination

SCHOOL OF HEALTH SCIENCES
DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY

LEVEL 2 / DIET 1
D2126/ Food Science

DATE: 11/12/2013 TIME: 14:00
WRITING TIME: 2 hours READING TIME: 5 minutes

INSTRUCTIONS:
Candidates should attempt ALL questions in section A. (20 marks) Circle the correct answer.

Candidates should answer 3 questions in section B. (60 marks) Answer each question in a separate answer book.

PAPER SETTER: Michael Clapham

MATRICULATION NUMBER:________________________

Section A
Answer all questions. 2 marks for each question
1. By UK law, what percentage of fat should there be in semi-skimmed milk

a. < 1.5%
b. 1.5 – 1.8%
c. 3.5 – 4.5%
d. 5 – 6.5%

2. Milk that does not separate into liquid and cream has been

a. Pasteurised
b. Homogenised
c. Sterilised
d. Winterised

3. Yoghurt is pasteurised milk containing

a. Lactobacillus
b. Lecithin
c. Bifido Bacteria
d. Penicillin

4. Double cream should contain a legal minimum of ____ % fat

a. 20%
b. 40%
c. 48%
d. 60%

5. White flour has an extraction rate of

a. 25%
b. 60%
c. 70%
d. 100%

6. Semolina is made from

a. Rice
b. Maize
c. Rye
d. Wheat

7. In bread making, fermentation by yeast produces

a. CO2 and alcohol
b. Water and alcohol
c. Alcohol and Lactic Acid
d. CO2 and water

8. The rest period before the slaughtering of an animal is important so that the body stores of __________ are not depleted.

a. Nitrogen
b. Vitamin A
c. Fatty acids
d. Glycogen

9. The main ingredient used in the curing or pickling of meat is

a. Potassium chloride
b. Sodium nitrate/nitrite
c. Potassium nitrate
d. Monosodium glutamate

10. Oxidative rancidity is

a. The process by which peeled potatoes go brown
b. The process by which fats and oils produce off-flavours
c. The process by which foods go brown on baking (e.g. the crust on baked bread)
d. The process by which fruit is ripened

End of section A
Section B over the page.
Section B
Answer 3 questions from this section.
1. Fully describe five methods of food preservation used by the food industry. In each case explain the way in which the food preservation method works and give an example of two food stuffs found in supermarkets that use this method of preservation. (20 marks)

2. Critically explain what is Hazard Analysis and Critical Control Point (HACCP) (6 marks)
Outline the seven principles that HACCP is based upon. (7 marks)
Briefly discuss HACCP’s limitations. (7 marks)

3. Explain the difference between a health claim and a nutrient claim, and their allowed use in food marketing. Your answer should cover definition, regulations applying to their current use in food marketing. Give one example of a health claim and one nutrient claim for an
existing, commercial product. (20 marks)

4. Explain the difference between an endotoxin and an exotoxin. (4 marks)
For each of the following food poisoning bacteria; Salmonella enteritidis, Listeria monocytogenes, Staphyococcus aureus, and Clostridium botulinum, outline the source
and foods commonly contaminated by these organisms, describe the incubation period
and duration of illness that may be caused. (16 marks)

5. Describe the human sensory factors that can affect food preference. (10 marks) Discuss the different types of sensory tests and analysis that may be used to evaluate the
acceptability of a food item. (10 marks)

End of Examination

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