Food Science MCQs-6

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Food Science MCQs-6 Multiple Choice Questions for Professional Tests
Food Science MCQs-6
Food Science MCQs Quiz-17
- 1. In enzymes, active sites are formed due to ________ Substrate presence Protein folding Cofactor binding Primary amino acid sequence alone 2. ____________ is considered the primary limiting essential amino acid in most cereal grains, including wheat Methionine Valine Lysine Leucine 3. Cooking with the lid on helps retain vitamins primarily by _________ Increasing oxidation of macromolecules Increasing water loss and cooking time Creating an alkaline environment by raising pH Reducing cooking time and minimizing loss of water 4. Breast milk is a dynamic and complex fluid that is rich source of ________ Protein Sugar Vitamins and growth factors All of these 5. During fasting or prolonged periods without carbohydrate intake, the body’s liver glycogen stores are typically depleted within ______ 24 hours 2–4 hours 6–8 hours 7 days 6. Which scenario best illustrates the risk of vitamin A loss during food processing or storage? Pasteurizing whole milk in opaque cartons at moderate temperatures Storing fortified cooking oil in a clear bottle exposed to sunlight Drying sweet potatoes at low temperature in the dark Freezing carrots immediately after washing and cutting 7. Deficiency of Vitamin ______ causes bleeding disorders Vitamin D Vitamin K Vitamin E Vitamin A 8. An adverse immune response to food is called ______ Food allergy Food fusion Edema Sepsis 9. Enzyme activity increases with increasing temperature, generally doubles with each 10°C rise until__________ Denaturation temperature Neutral pH Freezing point Boiling point 10. Vitamin stability during cooking is best preserved by___________ Steaming Frying Sun-drying Prolonged boiling Loading … Question 1 of 10
Food Science MCQs Quiz-17
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Food Science MCQs-6
Multiple Choice Questions for Professional Tests

1. Proteases enzymes are generally used for _____________________

None of these

Tenderizing meat

Clarification of fruit juice

Removal of molecular oxygen dissolved at the surface of products

2. “Internal discoloration” is a common symptom of chilling injury in ________

Pineapple

Citrus

Apple

Banana

3. In food labeling, what does the term “fortified” typically means ___________

The food has been preserved solely by high salt content

The food has been processed to remove naturally occurring vitamins and minerals

The food has had nutrients added that were not originally present or present only in small amounts

The food is completely free of any additives or processing aids

4. In the canning of vegetables, brine concentration is tested using a ___________

Baume hydrometer

Refractometer

Salometer

Balling hydrometer

Baume hydrometer

5. In the canning process, the primary objective of exhausting is to __________

Remove trapped air from the container to create a vacuum

None of these

Inhibit the growth of bacterial spores by thermal destruction

6. The average protein content of wheat grain is highly variable, but generally ranges between _____________%

15-20

9-15

5–8

6-9

7. Fruits and vegetables resistant to chilling maintain their membrane lipids in a ________ state even at low temperatures

Fluid

Rigid

Solid

Semifluid

8. Mechanical peeler is most commonly used for ________

Potatoes

Tomatoes

Guava

Peaches

9. The enzyme _________ is added to milk tto coagulate casein and initiate curd formation during cheese making

Amylase

Rennin

Maltase

Lactase

10. What is the primary function of antioxidants in food products?

To make foods more acidic so they taste sour

To prevent or slow oxidative reactions that lead to rancidity and color changes

To increase the protein content of foods

To eliminate all microorganisms from food

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Food Science MCQs-6

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Food Science MCQs Quiz-17

[Food Science MCQs Mainpage]

1. During fasting or prolonged periods without carbohydrate intake, the body’s liver glycogen stores are typically depleted within __

2–4 hours

6–8 hours

24 hours

7 days

2. Cooking with the lid on helps retain vitamins primarily by _

Creating an alkaline environment by raising pH

Reducing cooking time and minimizing loss of water

Increasing water loss and cooking time

Increasing oxidation of macromolecules

3. Which scenario best illustrates the risk of vitamin A loss during food processing or storage?

Pasteurizing whole milk in opaque cartons at moderate temperatures

Drying sweet potatoes at low temperature in the dark

Freezing carrots immediately after washing and cutting

Storing fortified cooking oil in a clear bottle exposed to sunlight

4. Vitamin stability during cooking is best preserved by_

Sun-drying

Frying

Steaming

Prolonged boiling

5. Deficiency of Vitamin causes bleeding disorders

Vitamin A

Vitamin D

Vitamin E

Vitamin K

6. Breast milk is a dynamic and complex fluid that is rich source of

Vitamins and growth factors

Protein

Sugar

All of these

7. Enzyme activity increases with increasing temperature, generally doubles with each 10°C rise until

Boiling point

Denaturation temperature

Freezing point

Neutral pH

8. In enzymes, active sites are formed due to

Cofactor binding

Substrate presence

Primary amino acid sequence alone

Protein folding

9. An adverse immune response to food is called

Food allergy

Sepsis

Edema

Food fusion

10. ________ is considered the primary limiting essential amino acid in most cereal grains, including wheat

Methionine

Lysine

Leucine

Valine

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Food Science MCQs Quiz-17

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Food Science MCQs-6

Food Science MCQs-6
Multiple Choice Questions for Professional Tests

Food Science MCQs-6

Food Science MCQs Quiz-17

Food Science MCQs Quiz-17

Agriculture Disciplines

Environmental Science

Botany Related Disciplines

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Notes

Welcome to Agro-Publishers

Food Science MCQs-6Multiple Choice Questions for Professional Tests

Food Science MCQs-6

Food Science MCQs Quiz-17

Food Science MCQs Quiz-17

Agriculture Disciplines

Environmental Science

Botany Related Disciplines

Leave a Reply Cancel reply

Notes

Welcome to Agro-Publishers

Food Science MCQs-6
Multiple Choice Questions for Professional Tests