Food Science MCQs-10

1. Vitamins generally serve as structural components of body tissues

 False

 True

2. Soft wheat flour is ideal for cakes because of its strong gluten

 True

 False

3. _____________ _____________________ jointly publish the Global Hunger Index (GHI)

 IFPRI, Concern Worldwide, Welthungerhilfe

 World Bank & IMF

 FAO & WHO

 UNICEF & UNDP

4. Most cereals are deficient in essential amino acid _______

 Tryptophan

 Lysine

 Leucine

 Methionine

5. Pulses help to increase soil fertility mainly through __________

 Carbon sequestration

 Potassium loss

 Nitrogen fixation

 Phosphorus fixation

6. Bioavailability of minerals from plant foods is generally higher than from animal foods

 False

 True

7. Which of the following is a primary goal of Hazard Analysis and Critical Control Point (HACCP) systems in food processing?

 To maximize product shelf life regardless of safety concerns

 To standardize the flavor profile of all food products

 To identify potential food safety hazards and establish controls at specific points in the process

 To guarantee zero defects in the packaging appearance

8. Protein denaturation alters secondary and tertiary structure without changing the amino acid sequence

 True

 False

9. The major ingredients of a carbonated soft drink, in addition to water, is ________

 Acid

 Sugar

 All of these

 CO2

10. Among the cereals _______ is naturally gluten-free

 Rice

 Rye

 Barley

 Wheat

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Question 1 of 10

Food Science MCQs Quiz-10