FOOD TECHNOLOGY AND PRODUCTION

1. What is the use of Cobalt-60 in food processing? A. Canning B. Irradiation C. Pasteurisation D. Vacuum packaging 2. Diagram 1 shows a food product.

What is the food processing involved? A. Cooling B. Irradiation C. Deep freezing D. Pasteurisation 3. Which of the following is the example of processed food? A. Egg B. Salted egg C. Ostrich egg D. Chicken egg 4. The information below shows the basic ingredients used in making cakes. Which of the following is added to make the mixture fluffy? Egg Flour Sugar Butter A. Bleach B. Emulsifier C. Stabiliser D. Antioxidant

5. What is the main aim of educating the consumers? A. Stop buying process food B. Choose the cheapest food C. Analyse the contents of the processed food D. Know their right so as not to be cheated by others

6. The flow chart below shows the stages in a food processing method.
Name the process shown.

A. Cooling B. Canning C. Irradiation D. Deep freezing 7. In Malaysia, which one of the following institutions carries out research and development activities in food production? A. MADA B. MARDI C. RISDA D. FELCRA

8. Modern vegetable farmers often have fish ponds and rear cattle and chickens on their
farms. What this agricultural practice known as? A. Mixed planting B. Selective breeding C. Contour cultivation D. Integrated farming system 9. What make food to spoil easily? A. Antioxidants B. The action of microorganisms C. The widespread of chemical pollutions D. It does not contain all nutrient needed to keep it fresh

10. Which of the ingredients below acts as a sweetener?

A. Lecithin B. Citric acid C. Saccharin D. Ascorbic acid

11. Diagram 2 shows an example of food that needs to be packed for distribution and sale.
What of the following food processing methods is involved?

Diagram 2 A. Canning B. Freezing C. Dehydration D. Vacuum packaging

12. Which of the following is the way to improve food production? A. Use only local breed B. Minimise research and development C. Avoid practising integrated farming system D. Optimum usage of land and water catchment areas 13. Why are the microorganisms in foods need to be destroyed? A. To prevent spoilage of food. B. To allow food decomposition C. To promote acid formation in the food D To prevent enzymes from spoiling the food

14. Which of the following is normally added in chocolate as emulsifier?

A. Lecithin B. Tartrazine C. Aspartame D. Monosodium glutamate

15. Which of the following is the food that can be processed through cooling method?
A. Cake

B. Fruit C. Potato D. Chocolate 16. Which of the following foods can last longer? A. Dried food B. Boiled food C. Frozen food D. Canned food 17. Which of the following food processing methods takes the longest time? A. Salting B. Canning C. Freezing D. Freeze drying

18. The information below shows the advantages of a method used in the preservation of food.
What is the method used?

Kills bacteria Destroys enzymes that spoil food Removes oxygen that causes oxidation of food
A. Canning B. Irradiation C. Dehydration D. Freeze-drying 19. Which of the following is the effect of excessive usage of bleaching agent in food? A. Asthma B. Sterility C. Food poisoning D. Growth retardation 20. What is the best reason for increasing food production? A. Eating habit B. Natural disasters C. Environmental pollution

D. Increasing in population

21. The diagram shows one example of food. Soy bean is process to Soy bean curd What is the aim of the food processing? A. Make food cheaper B. Food becomes tastier C. Make food lasts longer D. Make digestion of food easier 22. What is the function of adding chemical substances in food? A. Clean the food B. Preserve the food C. Softened the food D. Improve food texture 23. Which of the following is the technique used in food processing? A. Irradiation B. Production C. Assimilation D. Evaporation 24. What is the disadvantage of pasteurization? A. Destroys food nutrients B. Spoils the taste and smell C. Bacteria spores are not destroyed D. Food enzyme become active again at the right temperature 25. Which of the following is the suitable effort to increase the quality and quantity of food production? A. Not using of quality breeds B. Inefficient management of lands C. Optimum usage of synthetic hormones D. Give education and guidance to farmers 26. Which is the best method to maintain the freshness of prawns that are to be exported oversea? A. Cooling B. Canning C. Freezing D. Dehydration 27. Which of the following statements explain the process of dehydration? A. Irradiating food B. Cooking canned food C Eliminating air from food D. Eliminating water from food

28. Which of the following types of food needs bleaching? A. Biscuits B. Wheat flour C. Soft drinks D. Soya sauce 29. A hawker buys 30 kg of meat as a 7 days supply. What is the best method to preserve the freshness of the meat? A. Drying B. Cooling C. Freezing D. Pasteurization

30. The information below is the advantages of a method in the preservation of food.
- longer shelf life - flavour is maintained - nutritional value is maintained A. Irradiation B. Dehydration C. Pasteurization D. Freeze drying 31. What is the function of Nutrition Facts? A. Prescribes laws of food labels B. Controls the use of food additives C. Provide information about nutrient content D. Protection of consumers from purchasing expired products 32. Which of the following is the disadvantage of Genetically Modified Food? A. Boost food production B. Cause health problems C. Make pests more resistant D. Reduce environmental problems 33. Which of the following information that must be stated on a food label? A. Unit price of the food B. Calorie content of the food C. Manufacturing and expiry date D Type of free gift offered for the purchase 34 Which of the following is consumers right? A. Choose B. Fix the prizes C. Taste the food D. Fix the nutrient facts 35 . What is the advantage of Genetically Modified Food? A. Cheaper B. Cause over nutrition C. Processed foods last longer D. Increase the quantity and quality of food