Questions and answers for exam Preparation

MCQs

Total Questions : 52 | Page 1 of 6 pages

Question 1. Which of the following deals with how food is adjudged by the consumer?

Food microbiology
Product Development
Sensory Analysis
Food physics

Discuss Question

Answer: Option C. -> Sensory Analysis
Answer: (c).Sensory Analysis

Question 2. Which of the following does NOT constitute 90% of dry weight of any food?

Carbohydrates
Fibers
Proteins
Fats

Discuss Question

Answer: Option B. -> Fibers
Answer: (b).Fibers

Question 3. Which provides energy very slowly?

Carbohydrates
Fats
Proteins
Fibers

Discuss Question

Answer: Option B. -> Fats
Answer: (b).Fats

Question 4. Industry lobbying, local to international rules, Quality and food safety etc includes which component of the food industry?

R&D
Financial Services
Regulation
Wholesale and distribution

Discuss Question

Answer: Option C. -> Regulation
Answer: (c).Regulation

Question 5. Which sentence is untrue with respect to the human body?

Unconsumed water broken → fats
Carbohydrates broken → Sugars
Proteins broken down → Amino acids
Fats broken down → Fatty acids and glycerol

Discuss Question

Answer: Option A. -> Unconsumed water broken → fats
Answer: (a).Unconsumed water broken → fats

Question 6. Which of the following is untrue?

Biological Value of plant sources is more than animal sources
BV value of egg white is 100 that means almost the entire amount of nitrogen in egg white can be absorbed and used by the body
Food energy is the amount of energy available from food through respiration
Fats have the maximum amount of food energy

Discuss Question

Answer: Option A. -> Biological Value of plant sources is more than animal sources
Answer: (a).Biological Value of plant sources is more than animal sources

Question 7. Which of the following is incorrect?

Controlled cheese ripening is controlling some protein break down
Proteins form films
Egg white cannot be whipped
If proteins are over-whipped, the film breaks, foam collapses

Discuss Question

Answer: Option C. -> Egg white cannot be whipped
Answer: (c).Egg white cannot be whipped

Question 8. Which of the following is untrue?

Vitamins are inorganic elements whereas minerals are organic elements
Fats soluble vitamins have more tendency to lead to hypervitaminosis
Fat soluble vitamins are absorbed by lipids in the intestinal tract
B and C are water soluble vitamins

Discuss Question

Answer: Option A. -> Vitamins are inorganic elements whereas minerals are organic elements
Answer: (a).Vitamins are inorganic elements whereas minerals are organic elements

Question 9. Mina’s understanding of proteins in various food items is as given. Which of the following is untrue?

The difference in the taste and texture in milk curd and chicken muscle is due to the arrangement of amino acids in the long chains of theirs to form proteins
Protein chains are perpendicular in a chicken breast
Proteins are changed physically from precipitate to gel and solution or vice-versa
Egg-white is an example of gel to precipitate

Discuss Question

Answer: Option B. -> Protein chains are perpendicular in a chicken breast
Answer: (b).Protein chains are perpendicular in a chicken breast

Question 10. Mina notices various changes in proteins when they’re subjected to chemical physical change. Which of the following was wrongly understood by her?

When egg-white is heated it is irreversibly denatured that is its spatial and molecular arrangement changes
When milk is coagulated by acid and heat, protein precipitates which is curd
When meat is cooked, protein chains shrink and hence it shrinks
Mina perfectly understood all the concepts

Discuss Question

Answer: Option D. -> Mina perfectly understood all the concepts
Answer: (d).Mina perfectly understood all the concepts