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. 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 2. Which scenario best illustrates the risk of vitamin A loss during food processing or storage? Pasteurizing whole milk in opaque cartons at moderate temperatures Freezing carrots immediately after washing and cutting Storing fortified cooking oil in a clear bottle exposed to sunlight Drying sweet potatoes at low temperature in the dark 3. An adverse immune response to food is called ______ Edema Food fusion Food allergy Sepsis 4. ____________ is considered the primary limiting essential amino acid in most cereal grains, including wheat Methionine Leucine Valine Lysine 5. Deficiency of Vitamin ______ causes bleeding disorders Vitamin A Vitamin E Vitamin D Vitamin K 6. In enzymes, active sites are formed due to ________ Primary amino acid sequence alone Protein folding Substrate presence Cofactor binding 7. Enzyme activity increases with increasing temperature, generally doubles with each 10°C rise until__________ Neutral pH Denaturation temperature Boiling point Freezing point 8. Breast milk is a dynamic and complex fluid that is rich source of ________ Protein All of these Vitamins and growth factors Sugar 9. Vitamin stability during cooking is best preserved by___________ Prolonged boiling Sun-drying Steaming Frying 10. Cooking with the lid on helps retain vitamins primarily by _________ Reducing cooking time and minimizing loss of water Increasing water loss and cooking time Increasing oxidation of macromolecules Creating an alkaline environment by raising pH 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. “Internal discoloration” is a common symptom of chilling injury in ________

Banana

Citrus

Pineapple

Apple

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

Lactase

Maltase

Amylase

Rennin

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

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

To make foods more acidic so they taste sour

4. Mechanical peeler is most commonly used for ________

Tomatoes

Guava

Potatoes

Peaches

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

Refractometer

Salometer

Baume hydrometer

Balling hydrometer

Baume hydrometer

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

Rigid

Solid

Semifluid

Fluid

7. Proteases enzymes are generally used for _____________________

Clarification of fruit juice

Removal of molecular oxygen dissolved at the surface of products

None of these

Tenderizing meat

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

5–8

6-9

15-20

9-15

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

None of these

Inhibit the growth of bacterial spores by thermal destruction

Remove trapped air from the container to create a vacuum

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

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

The food has been preserved solely by high salt content

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

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Question 1 of 10

Food Science MCQs-6

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Food Science MCQs Quiz-17

[Food Science MCQs Mainpage]

1. In enzymes, active sites are formed due to

Substrate presence

Protein folding

Cofactor binding

Primary amino acid sequence alone

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

Neutral pH

Boiling point

Freezing point

Denaturation temperature

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

Lysine

Valine

Methionine

Leucine

4. 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

5. An adverse immune response to food is called

Sepsis

Edema

Food fusion

Food allergy

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

Vitamins and growth factors

Sugar

All of these

Protein

7. Deficiency of Vitamin causes bleeding disorders

Vitamin D

Vitamin K

Vitamin A

Vitamin E

8. Vitamin stability during cooking is best preserved by_

Steaming

Frying

Sun-drying

Prolonged boiling

9. 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

10. Cooking with the lid on helps retain vitamins primarily by ___

Increasing water loss and cooking time

Reducing cooking time and minimizing loss of water

Increasing oxidation of macromolecules

Creating an alkaline environment by raising pH

Loading …

Question 1 of 10

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