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35

WHERE RYE BREAD COMES FROM?

1 / 10

1. What colour is rye flour?

2 / 10

2. Is the scald sweet?

3 / 10

3. Do you have to let the scald cool down?

4 / 10

4. What does barley malt extract do to bread?

5 / 10

5. Does sourdough have lactic acid bacteria in it?

6 / 10

6. Which foods have lactic acid bacteria in them?

7 / 10

7. Why do you have to let dough rise before baking it?

8 / 10

8. Why do you spray loaves of bread with tiny streams of water before baking?

9 / 10

9. How long do you have to let bread cool after baking?

10 / 10

10. When you throw away the bag the bread was in, where should it go?

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The average score is 61%

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77

Where milk comes from?

1 / 10

1. What is a cow’s body temperature?

2 / 10

2. Is it safe to drink milk fresh from the cow?

3 / 10

3. What does the bactofuge machine do?

4 / 10

4. If you look at milk under a microscope set to 600x magnification, what will you be able to count?

5 / 10

5. Which product do the large balls of fat form?

6 / 10

6. Which product do the small balls of fat form?

7 / 10

7. What percent fat does fresh cow’s milk contain?

8 / 10

8. Why do the balls of fat in milk have to be the same size?

9 / 10

9. At what temperature is milk heated so that it can be stored unopened at room temperature?

10 / 10

10. If a carton of milk can be stored unopened at room temperature, what kind of packaging material is it made of?

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The average score is 49%

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9

WHERE SAUSAGES COMES FROM?

1 / 10

1. Can sausages be made of vegetables?

2 / 10

2. What is the machine that is used to prepare sausage filling called?

3 / 10

3. Why do you add ice or cold water to sausage filling?

4 / 10

4. Can sausage be made without E substances?

5 / 10

5. Can thickeners be natural?

6 / 10

6. What’s another name for vitamin C?

7 / 10

7. Why do air bubbles get sucked out of the sausage filling in the cutter?

8 / 10

8. Why is a blend of gases pumped into a package of hot dog sausages?

9 / 10

9. Which gases are pumped into a package of hot dog sausages?

10 / 10

10. Should you eat sausages after the expiration date on the package?

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The average score is 69%

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13

WHERE WHOLE GRAIN OATMEAL COMES FROM?

1 / 10

1. Do the oat grains get checked in a lab before they’re accepted at the business where they get processed?

2 / 10

2. Which part of a grain cleaning machine can detect metal impurities, like screws and metal shards?

3 / 10

3. What kind of action separates larger and smaller impurities from the oat grains?

4 / 10

4. Which special process happens in the machine that separates small rocks from the oat grains?

5 / 10

5. How do unusable grains get recognized and separated at the factory?

6 / 10

6. How is each oat grain separated from its hull?

7 / 10

7. Why are the oat groats steamed before flattening?

8 / 10

8. How are steamed groats made into flakes?

9 / 10

9. Why is oatmeal sifted before it goes into a package?

10 / 10

10. When you’re finished, where do you throw away the cardboard container that your whole grain oatmeal was in?

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The average score is 45%

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2

WHERE SOFT CARBONATED DRINKS COMES FROM?

1 / 10

1. What is the main ingredient of soft carbonated drinks?

2 / 10

2. What effect does citric acid have on a carbonated drink, when it is added?

3 / 10

3. What kinds of flavourings are used in drink production?

4 / 10

4. Is the colouring agent E150d made chemically?

5 / 10

5. What is the soft drink concentrate called?

6 / 10

6. How is carbon dioxide gas brought to the factory?

7 / 10

7. What are partly shaped plastic bottles called?

8 / 10

8. Do the plastic bottles have to be rinsed with drinking water before filling?

9 / 10

9. What should you do with a plastic bottle that has a deposit symbol on the label?

10 / 10

10. What should you do with a plastic bottle that doesn’t have a deposit symbol on the label?

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The average score is 55%

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6

WHERE ICE CREAM COMES FROM?

1 / 10

1. What are mono- and diglycerides of fatty acids?

2 / 10

2. Where is locust bean gum obtained from?

3 / 10

3. Why does the ice cream base need to be filtered?

4 / 10

4. What is the name of the equipment in which all fat globules remain the same size?

5 / 10

5. At what temperature do you have to heat the base in order to get rid of unwanted microorganisms?

6 / 10

6. What do we call the process that gets rid of unwanted microorganisms?

7 / 10

7. What do we call the process that both agitates and freezes the mixture at the same time?

8 / 10

8. Does the mixture turn into a hard block of ice while it’s agitates?

9 / 10

9. Why is the inside of each cone sprayed with a thin layer of chocolate?

10 / 10

10. At what temperature does the ice cream harden in the storage freezer?

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The average score is 72%

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Professor Jacino