Food Science MCQs Quiz-17

1. 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 oxidation of macromolecules

 Increasing water loss and cooking time

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

 Drying sweet potatoes at low temperature in the dark

 Storing fortified cooking oil in a clear bottle exposed to sunlight

 Freezing carrots immediately after washing and cutting

 Pasteurizing whole milk in opaque cartons at moderate temperatures

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

 Vitamins and growth factors

 Protein

 Sugar

 All of these

4. In enzymes, active sites are formed due to ________

 Protein folding

 Cofactor binding

 Primary amino acid sequence alone

 Substrate presence

5. Vitamin stability during cooking is best preserved by___________

 Frying

 Sun-drying

 Prolonged boiling

 Steaming

6. Enzyme activity increases with increasing temperature, generally doubles with each 10°C rise until__________

 Neutral pH

 Freezing point

 Boiling point

 Denaturation temperature

7. Deficiency of Vitamin ______ causes bleeding disorders

 Vitamin E

 Vitamin D

 Vitamin K

 Vitamin A

8. An adverse immune response to food is called ______

 Food fusion

 Food allergy

 Sepsis

 Edema

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

 Valine

 Lysine

 Methionine

 Leucine

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

 7 days

 24 hours

 6–8 hours

 2–4 hours

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Food Science MCQs Quiz-17

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