Deck 5: Food Processing

Question 1

In which of the following preservation techniques is Ultra-Heat Treatment (UHT) of liquids considered?

A) ultra-Filtration
B) sterilisation
C) ohmic heating
D) commercial drying
E) solar drying

Answer 1

B

Question 2

When listing food additives in the ingredient list of products, the following information needs to be supplied:

A) name of additive and number
B) class name and amount of additive
C) name of additive
D) class name and food additive number
E) food additive number only

Answer 2

D

Question 3

Which of the below most accurately describe novel foods in the Australian and New Zealand context? Novel foods are:

A) non-traditional foods introduced since European colonisation of Australia and New Zealand
B) foods which are imported into Australian and New Zealand and are subject to pre-market assessment
C) foods that do not have a history of consumption in Australia and New Zealand and are subject to pre-market approval
D) non-traditional foods without a history of consumption in Australia or New Zealand, but are not subject to pre-market approval
E) newly modified foods where a component, such as fat, has been reduced, enhanced or replaced and are subject to pre-market assessment

Answer 3

C

Question 4

Which of the following would be considered a new and emerging technology in food production?

A) pasteurisation
B) irradiation
C) fermentation
D) modified atmosphere packaging
E) RNA interference

Question 5

Food composition databases:

A) provide accurate details of the total nutrient content of most foods
B) provide data on the nutrient content of all foods available in Australia
C) can be used interchangeably around the world
D) do not provide information on the bioavailability of nutrients
E) take into account the natural biological variability of a food

Question 6

Maillard browning:

A) begins with an addition reaction between reducing sugars and fat
B) can be seen in boiled, steamed or microwave heated foods
C) is the one method of cooking particularly recommended for cooking poultry
D) is desirable in factory processed foods such as milk powder
E) results in the colour, aroma and flavour associated with roasting

Question 7

We often hear about the limitations and impacts of food processing, however there are also some very important benefits that food processing provides. List three advantages of food processing and describe why these are so important.

Question 8

In your own words, how would you define food processing? Keep your answer succinct and suitable for a general audience.

Question 9

Identify two preservation techniques for each of the following methods:
$\bullet$ high temperature
$\bullet$ low temperature
$\bullet$ water control

Question 10

Describe the purpose of six food additives that are common in the Australian/NZ food supply: