Food Science MCQs-15

1. ____________, a severe form of malnutrition caused by a profound deficiency in all macronutrients like protein, carbohydrates, and fats, and calories

 Pellagra

 Marasmus

 Obesity

 Scurvy

2. __________ shows relatively high stability across most household cooking methods?

 Vitamin D

 Folate

 Vitamin C

 Thiamin

3. Niacin (vitamin B-3) in cereal products is often relatively stable during baking. Which characteristic of niacin best explains this behavior?

 Niacin is rapidly volatilized at baking temperatures

 Niacin is relatively resistant to heat and oxidation in dry conditions

 Niacin is fat-soluble and protected by cereal lipids

 Niacin is bound only loosely to proteins and is easily released

4. Which food and vitamin pairing is MOST accurate regarding the vitamin’s predominant natural source?

 Vitamin C – eggs

 Vitamin D – fatty fish

 Vitamin A  – fresh apples

 Vitamin B-12 – whole grains

5. Enzyme activity increases with temperature initially because___________

 Substrate concentration increases

 Molecular kinetic energy increases

 Enzyme concentration increases

 Enzyme synthesis is induced

6. Enzyme denaturation primarily involves disruption of ________

 Ionic bonds only

 Peptide bonds

 Covalent bonds

 Hydrogen and weak bonds

7. In enzymes, substrate binding depends on complementarity of _________

 Size, shape, and charge

 Molecular weight

 Temperature

 Enzyme concentration

8. Which practice maximizes vitamin retention during cooking?

 Cooking uncovered

 Prolonged heating

 Using minimal water

 Adding baking soda

9. Loss of enzyme activity after denaturation is usually ________

 Reversible

 Irreversible

 Temporary

 Insignificant

10. Egg protein has a high Biological Value (BV) primarily due to ______

 Balanced essential amino acid profile

 High mineral content

 High carbohydrate content

 Lower concentration of sulfur amino acids

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Food Science MCQs-15

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