Check knowledge!

1. What colour is rye flour?

2. Is the scald sweet?

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

4. What does barley malt extract do to bread?

5. Does sourdough have lactic acid bacteria in it?

6. Which foods have lactic acid bacteria in them?

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

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

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

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

1. What is a cow’s body temperature?

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

3. What does the bactofuge machine do?

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

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

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

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

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

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

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

1. Can sausages be made of vegetables?

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

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

4. Can sausage be made without E substances?

5. Can thickeners be natural?

6. What’s another name for vitamin C?

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

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

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

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

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

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

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

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

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

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

7. Why are the oat groats steamed before flattening?

8. How are steamed groats made into flakes?

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

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

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

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

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

4. Is the colouring agent E150d made chemically?

5. What is the soft drink concentrate called?

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

7. What are partly shaped plastic bottles called?

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

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

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

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

2. Where is locust bean gum obtained from?

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

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

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

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

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

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

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

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

1. What is the main ingredient of chocolate?

2. What kind of environments do cocoa trees grow in best?

3. Do cocoa beans need to be cleaned of impurities?

4. Does acetic acid form in cocoa beans during fermentation?

5. What is the process that destroys harmful microorganisms called?

6. How do cocoa beans change during the roasting process?

7. Which ingredients form after the cocoa mass is pressed?

8. Are cocoa mass used when white chocolate is made?

9. Does chocolate need to be cooled a little before it’s poured into molds?

10. Can peanuts sometimes cause an allergic reaction?

1. What kind of farms grow grain without using any chemicals or mineral fertilizers?

2. What do wheat grains look like?

3. What do rye grains look like?

4. What do you call flour that doesn’t have any grain husks in it?

5. What are the grain husks called?

6. Is bran healthy?

7. Can you put flour in paper packaging?

8. Does packaged flour need to be checked, to make sure it’s safe to eat?

9. Where should you put the paper flour bag when you throw it away?

10. Why should you fold the paper flour bag before you throw it away?