Which one of the following statements is correct describing water activity?

A measure of how much water is lost during cooking

A measure of how much water is gained during cooking

A measure of water availability in food

A measure of how much water is lost and gained during cooking

Which of the following methods are NOT ways to reduce water activity of food?

Adding a hydrophilic solute

Adding sugar to make glace fruit

Adding salt to make salted meat

Adding a hydrophobic solute

Which of the following are simple carbohydrates?

Oligosaccharides and polysaccharides

Monosaccharides and disaccharides

Monosaccharides only

Disaccharides and oligosaccharides

Which of the following statements is true for describing starch?

Complex carbohydrate consisting of amylose and amylopectin

Simple carbohydrate consisting of monosaccharides and disaccharides

Complex carbohydrate consisting of glucose and galactose molecules

Simple carbohydrate consisting of amylose and amylopectin

Which of the following statement is correct?

The melting point of lipids increases depending on how much lipid you are cooking

The melting point of lipids depends on the degree of saturation of the glycerol

The melting point of all lipids are the same

The melting point of lipids depends on the degree of saturation of the fatty acids

Which of the following statement is correct?

Hydrogenation is the action of vigorous blending of fat and sugar to incorporate air

Hydrogenation is a process that allows solid fat to be liquid at room temperature

Hydrogenation is a process that allows liquid oils to be solid at room temperature

Hydrogenation is the removal of hydrogen ions to increase saturation of fatty acids

Which of the following statement is false?

Maillard reaction involves the browning reaction when fat and sugar are heated together

Maillard reaction involves the browning reaction when a protein and sugar are heated together

Maillard reaction occurs when heat is present to cause a nonenzymatic reaction

Maillard reaction is responsible for many colours and flavours during cooking of food

Which of the following meat has the highest amount of myoglobin content?

Chicken

Fish

Duck

Beef

Which of the following statement is false?

Vitamin A, D, E and K are fat soluble vitamins

Fat soluble vitamins are easily destroyed by heat, light and oxygen

Vitamin C and E are antioxidants

Water soluble vitamins are easily destroyed by heat, light and oxygen

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