HSC Food Technology Multiple-Choice Quiz

Try 4 original practice questions. Choose an answer for each question to see your score and the explanations.

1. Why does removing water from a food generally slow microbial spoilage? It creates more sugars It reduces water available for microbial growth It raises the food's pH to neutral It increases the oxygen in the package

2. Which method best reduces the effect of presentation order when comparing two food samples? Label samples with their brand names Tell participants which sample is the prototype Always present the preferred sample first Randomise the sample order across participants

3. A product team asks potential buyers to compare two prototypes before finalising the recipe. Which purpose best fits this activity? Set a statutory food standard Prove that both products cost the same Guarantee demand for the final product Collect evidence for a design decision

4. What is the main purpose of a moisture barrier in a sealed packet of crisp crackers? Increase air circulation Add water during storage Limit moisture uptake that would reduce crispness Raise the water activity

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