IFS4814_Science of Cooking_Quiz for L4-7

IFS4814_Science of Cooking_Quiz for L4-7

University

19 Qs

quiz-placeholder

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IFS4814_Science of Cooking_Quiz for L4-7

IFS4814_Science of Cooking_Quiz for L4-7

Assessment

Quiz

Science

University

Medium

Created by

CHAN TAI MAN

Used 3+ times

FREE Resource

19 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which of the following is NOT a property of water in food?

water is essential for bacterial growth.

Expand in volume when freezes

polar in nature

Each molecule contains 1 hydrogen and 2 oxygen atoms

Answer explanation

Correct: it contains 2 hydrogen and 1 oxygen atoms. (H-O-H)

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which of the following food with the highest water activity?

white bread

honey

salted fish

chocolate

soy sauce

Answer explanation

Aw of soy sauce is around 0.83-0.89

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Water Activity of food items does NOT reflect....

microbiological spoilage rate

Product shelf stability

Water content of the product

Answer explanation

Water activity is the amount of "free water" that can be used by bacteria or react with other substances chemically an physically.

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

which of the following is a WRONG description of water activity?

enzymatic activity would be promoted at high water activity

low water activity would stop all chemical and biological activities

high water activity would promote bacterial growth

low water activity would facilitate browning reaction

Answer explanation

Low water content of food will retard the rate of browning reaction during cooking.

5.

MULTIPLE SELECT QUESTION

1 min • 1 pt

What do you know about water characteristics? (more than one correct answers)

Smaller ice crystals formed during quick freezing helps to improve product quality.

food can be dehydrated with addition of salt / sugar

Addition of salt onto ice prolongs its melting process.

Answer explanation

adding salt onto ice BOOSTS ice melting process.

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What type of heat transfer is NOT involved in sous vide cooking process?

conduction in water bath

convection in water

conduction in the interior part of the food.

radiation between the food item and vacuum bag.

Answer explanation

No radiation of heat transfer would happen during sous vide cooling.

7.

MULTIPLE SELECT QUESTION

1 min • 1 pt

What heat transfer methods would happen when resting the steak after searing process? (there are more than one correct answer)

heat loss to surrounding air by radiation

carry over cooking

moisture inside redistribute back through the steak

heat gain to the container via convection

Answer explanation

The temperature of the steak will eventually match with the temperature of the surrounding temperature.

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