review for test 2 Nats 1560 (1)

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Oct 30, 2023

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Week 6 Questions What are the main causes of food spoilage? What variables favour food spoilage? How do drying, salting, and sugaring slow down spoilage? What is the difference between pickling and “quick pickling”? How does canning preserve food? What foodborne hazard can carelessly canned food present? How does refrigeration slow down spoilage? What global environmental issue was caused by industrial refrigeration? What is pasteurisation? What are the different types of pasteurisation? How does irradiation help to preserve food? What methods of food preservation work by dehydration? Which method of heat transfer works by movement of bulk matter? (Choose the best answer) A. Convection B. Conduction C. Radiation D. All the answers What happens when you transfer heat to food? A. The kinetic energy of the molecules increases B. The kinetic energy of the molecules decreases C. The thermal energy of the molecules decreases D. Molecular motion slows down Which of the following materials is the best thermal insulator? A. Cast iron B. Copper C. Stainless steel D. Ceramics How does cooking change the nutritional quality of food? A. Making fewer calories available B. Making more calories available

C. Making more micronutrients available D. Changing carbohydrates into fats Week 7 Questions What are the two main nutrients by weight in milk? What are the genera of bacteria most commonly used for lactic-acid fermentation? How are ice cream and yoghourt similar? How do they differ? Curdling and fermentation are the same process. True or false? What is rennet and how is it used in cheesemaking? Cheese is an unprocessed food. True or false? What is the difference between cheese and processed cheese? What is the most used microorganism for alcoholic fermentation? What contributes to the distinctive character of a wine? How is malt use and how is it used in beer brewing? A: Used to give sugar What are the main differences between making wine and beer? A: The base foods are different Grains vs grapes/fruits How is lager different from ale? A: Lager is lighter, and generally clearer. Ale is heavier, darker, and generally is cloudier. Bottom fermentation vs top fermentation. Give an example of each of the two main kinds of fermentation: What is the difference between sourdough bread and non-sourdough bread? Week 8 Questions

● What is sustainability? ○ Meet today’s needs without compromising the future ● What is soil composed of? ○ 45% mineral components ○ 5% organic component ○ 25% water ○ 25% air ● How is soil formed? ○ Through rock weathering and biological activity ● What is loam? ○ sand, silt, clay, and organic matter mixture in optimal proportions for fertility ● Arabe land? ○ Land fit for agriculture ○ 5% of Canada’s land is agriculture ● What is land fertility ○ What are the two processes through which soil is formed? A. Soil erosion and salinization B. Compaction and acidification C. Soil fertility and arability D. Rock weathering and biological activity Current land use and management are ___ A. Enhancing land fertility B. expanding the area of arable land in Canada C. environmentally, socially, and economically sustainable D. jeopardising the ability of future generations to satisfy their needs Why plants cannot use nitrogen from air? A. It is quantitatively insufficient B. The chemical bond of N2 is too strong to be broken in biochemical processes C. Atmospheric nitrogen is not a plant nutrient D. Trick question. Plants can and do use nitrogen from air What is nitrogen fixation? A. Plant’s use of nitrogen for their growth B. Conversion of nitrates and nitrites into N2 C. Conversion of N2 into compounds usable by plants D. Farmers’ use of nitrogen-based fertilizers to grow crops What is the “chemical revolution” in agriculture? Who was Justus von Liebig, and what role did he play in the development of agriculture? What is the Haber-Bosch process, and what role does it play in modern agriculture?

What are the main kinds of pesticides? - Rodenticides, pesticides, What is DDT? What is Silent Spring? What is the overall result of industrial agriculture? A. Reduced dependence on fossil fuels B. High yield in a small number of crops C. Better nutritional quality of crops D. Greater variety of crops Week 9 Questions Q: What is an oligopoly A: Small number of companies that control the market. Q: How does an oligopoly form? A: When larger companies buy out smaller companies Q: What is horizontal integration? A: Buying out farms, processing companies, and businesses in the same plane. Such as a farm buying out other farms. Q: What is vertical integration? A: When a single company acquires to all aspects of the supply chain What is a market in which there is only a small number of sellers called? A. Monopoly B. Oligopoly C. Supply chain D. Technopoly The present global food system is A. a monopoly B. an oligopoly How does an oligopoly form? A. Horizontal integration B. Vertical Integration C. Diversification D. All the answers The business strategy by which a company grows its operations at the same level of the

supply chain is called A. Horizontal integration B. Vertical integration C. Diversification D. Competition ● A food is either natural or processed, it cannot be both. True or false? ○ ● Most foods are processed in some way and to some degree. True or false? ○ Using the description in “Modern Production, Distribution, and Sales” in the textbook, give one example of food for each of the three groups 1. Little or no processing 2. Some processing and more processing 3. Highly processed According to Health Canada, which of the following is a food additive? A. Pectin B. Added sugar C. Artificial flavour D. All the answers According to Health Canada, which of the following is a food additive? A. Aspartame B. Starch C. MSG D. Calcium ● What are the main categories of food additives? ○ Emulsifiers, preservatives, thickeners, colors, glazes, antifoaming and nonsugar sweeteners ● What are some specific examples of food additives in each category? ○ Emulsifiers: Lecithin ○ preservatives: sodium nitrate, ○ thickeners: gelatin ○ colors: yellow tartazine ○ glazers: bees wax, vegetable oil ○ Antifoaming agent: castor oil ● What is the difference between natural and artificial flavours? ○ Natural flavors are extracted from natural sources such as plants, animals ○ Artificial flavors are synthetically made ● What is an example of natural flavor? ○ ● What is an example of artificial flavor? ● What has not been a feature of the industrialization of the food system in the last 100 years?

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