1.Which of the following compounds is esters most closely related to?
2.Which term describes both the perception and the actual substance associated with it?
3.Which type of fermentation is responsible for producing vinegar?
4.Which of the following are considered fermented dairy items?
5.Which product is commonly made by fermenting cereals?
6.Which grain is primarily used in the production of beer?
7.What are the end products generated during alcoholic fermentation?
8.Which preservative is most frequently added to carbonated drinks alongside carbon dioxide?
9.Which of the following substances functions as a thickening agent?
10.BHA and BHT are commonly used as which type of substances?
11.Which term describes unwanted substances that unintentionally get into food during its production, processing, storage, or handling?
12.Which method is typically used on plant products to inactivate enzyme systems before processes such as canning, freezing, or drying?
13.What is the typical water activity (Aw) value found in fresh food items?
14.Which category of bacteria thrives optimally at cold temperatures around 10°C, typical of refrigeration conditions?
15.Which category of bacteria thrives optimally at temperatures around 55°C?
16.Pyruvate carboxylase belongs to which category of enzymes?
17.Fumarase is classified as which type of enzyme?
18.Which category of enzymes does transaminase belong to?
19.Enzymes, whether chemical or biochemical, are mainly composed of which type of biomolecule?
20.Which group of fatty acids is primarily responsible for causing rancid, goaty, and unpleasant flavors in dairy products due to their high concentration?