Food Science MCQs Quiz-17

1. Deficiency of Vitamin ______ causes bleeding disorders

 Vitamin E

 Vitamin D

 Vitamin A

 Vitamin K

2. Vitamin stability during cooking is best preserved by___________

 Frying

 Sun-drying

 Prolonged boiling

 Steaming

3. An adverse immune response to food is called ______

 Sepsis

 Food fusion

 Food allergy

 Edema

4. 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

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

 Substrate presence

 Primary amino acid sequence alone

 Protein folding

 Cofactor binding

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

 Sugar

 All of these

 Vitamins and growth factors

 Protein

7. Cooking with the lid on helps retain vitamins primarily by _________

 Reducing cooking time and minimizing loss of water

 Increasing oxidation of macromolecules

 Creating an alkaline environment by raising pH

 Increasing water loss and cooking time

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

 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

 Drying sweet potatoes at low temperature in the dark

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

 Neutral pH

 Denaturation temperature

 Boiling point

 Freezing point

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

 Lysine

 Leucine

 Methionine

 Valine

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Food Science MCQs Quiz-17

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