First Quiz

Question 1

What is food technology

Answer 1

the development, processing, preservation, packaging and distribution of safe, nutritious food

Question 2

What is intentional snacking?

Answer 2

Mindful eating, eating with a purpose

Question 3

FAO

Answer 3

Food and Agriculture Organization

Question 4

WHO

Answer 4

World Health Organization

Question 5

CAC

Answer 5

Codex Alimentarius Commission

Question 6

WTO

Answer 6

World Trade Organization

Question 7

What is the FAOs mandate?

Answer 7

To raise levels of nutrition and standards of living, improve agriculture and better conditions of rural populations.

Question 8

What does the FAO try to do.

Answer 8

the largest autonomous agency, tries to alleviate poverty and hunger, collect and analyze info

Question 9

WHO’s mandate?

Answer 9

Promote high quality health in all people

Question 10

What is health?

Answer 10

physical, mental and social well being

Question 11

What does WHO do?

Answer 11

international activities, strengthen health services, provide aid in emergencies

Question 12

What is the CAC?

Answer 12

Joint initiative between WHO and FAO

Question 13

What do the CAC do?

Answer 13

Develop international standards to facilitate international trading, responsible for developing the codex alimentarius

Question 14

What is the WTO?

Answer 14

foundation of multilateral trading system for goods, services and property

Question 15

What are the 2 agreements relevant to international trade?

Answer 15

SAS-sanitary and phytosanitary measures & technical barrier to trade

Question 16

CFIA

Answer 16

Canadian food inspection agency

Question 17

What does the CFIA do?

Answer 17

Inspects all food sold in canada, inspected at point of entry, contact between government and food industry

Question 18

What does health canada do?

Answer 18

protects canadian public from life threatening hazards in food supply, pharmaceuticals and cosmetics. Develops new legislature for the FDA and regulations

Question 19

What are the labelling requirements?

Answer 19

Common name, net quantity, name and address of manufacturer or distributer

Question 20

What is Kosher?

Answer 20

must meet requirements of Kashruth-Jewish dietary law

Question 21

What is Halal?

Answer 21

must meet the Islamic dietary law

Question 22

1st law of thermodynamics?

Answer 22

energy cannot be created nor destroyed, it can only be converted into other forms of energy

Question 23

Where does heat develop in food when microwaved?

Answer 23

from the interior

Question 24

What is an example of energy conversion? and how?

Answer 24

Microwaves, dipole nature of water molecules absorb energy

Question 25

What factors influence heat transfer?

Answer 25

Size of food, size of container, surface area, difference in temp, physical properties of food and container, pressure, dry or moist heat

Question 26

How is food kept cold in fridges?

Answer 26

Circulating refrigerant inside coils; freon or ammonia

Question 27

What is the difference between convection and conduction heating?

Answer 27

Conduction cooks from the outside in and convection circulates the heat by air

Question 28

What are the parts of a fridge?

Answer 28

Condenser coils release the heat in the back of fridge (gas to liquid), evaporator coils extract the heat from fridge (liquid to gas)

Question 29

What are the benefits of freeze drying food?

Answer 29

Preserves heat sensitive food, slows bacterial growth

Question 30

When was freeze drying invented?

Answer 30

early 1900's

Question 31

What is sublimation

Answer 31

Ice to gas without melting

Question 32

What are the freeze drying steps?

Answer 32

Freezing, sublimation, desorption drying

Question 33

What is sensible heat?

Answer 33

An amount of heat that must be added or removed to cause a change in temp, heat required to boil cold water, gradual increase in temp until BP is reached

Question 34

What are the distinguished characteristics of sensible heat?

Answer 34

Temp change occurs (colder or hotter), no change in phase

Question 35

What is latent heat?

Answer 35

An amount of heat that must be added or removed to effect a phase change, takes a large amount of energy to convert a low energy phase to a high energy one (water to steam).

Question 36

What are the distinguished characteristics of latent heat?

Answer 36

phase change occurs, constant temp until all substance is converted.

Question 37

What is a solute?

Answer 37

Water with impurities (salt, sugar)

Question 38

What are the effects of pressure?

Answer 38

in drying equipment, moisture can be evaporated at a lower temp. Low temp means less damage to product

Question 39

What is viscosity?

Answer 39

A resistance to flow, internal friction when in flow, a force or stress is applied to the fluid in motion

Question 40

Newtonian vs. Non-newtonian fluids

Answer 40

Newtonian fluids viscosity remains constant regardless of stress applied. Non-Newtonian fluids: only flow when force is applied (quicksand)