Food Science and Technology Qualification related questions

What is the primary goal of food preservation? a) Enhance taste b) Prolong shelf life c) Improve texture d) Increase color Answer: b) Prolong shelf life Which process involves heating food to destroy harmful microorganisms? a) Fermentation b) Pasteurization c) Dehydration d) Freezing Answer: b) Pasteurization What is the term for the study of the physical, biological, and chemical makeup of food? a) Nutrition b) Gastronomy c) Food Science d) Dietetics Answer: c) Food Science Which vitamin is most sensitive to heat and light during food processing? a) Vitamin A b) Vitamin B1 (Thiamine) c) Vitamin C d) Vitamin D Answer: c) Vitamin C What is the purpose of adding emulsifiers to food? a) To enhance flavor b) To stabilize mixtures of oil and water c) To preserve color d) To increase sweetness Answer: b) To stabilize mixtures of oil and water Which process involves removing water from food to inhibit microbial growth? a) Canning b) Drying c) Fermentation d) Irradiation Answer: b) Drying What is the main cause of food spoilage? a) Enzymatic activity b) Microbial contamination c) Oxidation d) All of the above Answer: d) All of the above Which mineral is commonly added to table salt to prevent goiter? a) Iron b) Calcium c) Iodine d) Magnesium Answer: c) Iodine What is the primary function of antioxidants in food? a) To enhance flavor b) To prevent oxidation c) To increase sweetness d) To preserve color Answer: b) To prevent oxidation Which microorganism is commonly used in the production of yogurt? a) Saccharomyces cerevisiae b) Lactobacillus bulgaricus c) Penicillium roqueforti d) Aspergillus niger Answer: b) Lactobacillus bulgaricus Which food processing method uses gamma rays to eliminate pathogens? a) Pasteurization b) Dehydration c) Irradiation d) Fermentation Answer: c) Irradiation What is the main purpose of food additives? a) To enhance nutritional value b) To improve appearance and taste c) To prolong shelf life d) All of the above Answer: d) All of the above Which component is primarily responsible for the browning reaction in bread? a) Proteins b) Carbohydrates c) Fats d) Vitamins Answer: b) Carbohydrates What is the main benefit of using high-pressure processing (HPP) in food technology? a) Enhances flavor b) Extends shelf life without high temperatures c) Increases sweetness d) Improves texture Answer: b) Extends shelf life without high temperatures Which food component is responsible for the Maillard reaction? a) Proteins and fats b) Carbohydrates and proteins c) Fats and vitamins d) Minerals and water Answer: b) Carbohydrates and proteins What is the primary purpose of blanching vegetables before freezing? a) To enhance flavor b) To preserve color and nutritional value c) To increase sweetness d) To improve texture Answer: b) To preserve color and nutritional value Which vitamin is commonly added to milk to enhance its nutritional value? a) Vitamin A b) Vitamin B12 c) Vitamin C d) Vitamin D Answer: d) Vitamin D What is the main function of food thickeners? a) To enhance flavor b) To increase viscosity c) To preserve color d) To increase sweetness Answer: b) To increase viscosity Which process involves the conversion of sugar to alcohol by yeast? a) Pasteurization b) Fermentation c) Dehydration d) Irradiation Answer: b) Fermentation Which microorganism is commonly used in the production of blue cheese? a) Saccharomyces cerevisiae b) Lactobacillus bulgaricus c) Penicillium roqueforti d) Aspergillus niger Answer: c) Penicillium roqueforti What is the primary purpose of the Hazard Analysis and Critical Control Points (HACCP) system? a) To enhance flavor b) To ensure food safety c) To increase sweetness d) To preserve color Answer: b) To ensure food safety Which food processing method involves heating food to high temperatures to destroy bacteria and extend shelf life? a) Blanching b) Canning c) Fermentation d) Irradiation Answer: b) Canning Which component is primarily responsible for the gel formation in jams and jellies? a) Proteins b) Carbohydrates c) Pectin d) Fats Answer: c) Pectin What is the term for the process of removing fat from milk? a) Homogenization b) Pasteurization c) Skimming d) Fermentation Answer: c) Skimming Which mineral is essential for the proper function of the thyroid gland? a) Iron b) Calcium c) Iodine d) Magnesium Answer: c) Iodine What is the main benefit of using vacuum packaging in food preservation? a) Enhances flavor b) Reduces oxidation and spoilage c) Increases sweetness d) Improves texture Answer: b) Reduces oxidation and spoilage Which microorganism is used in the production of soy sauce? a) Saccharomyces cerevisiae b) Lactobacillus bulgaricus c) Penicillium roqueforti d) Aspergillus oryzae Answer: d) Aspergillus oryzae What is the main purpose of using stabilizers in food? a) To enhance flavor b) To maintain consistency and prevent separation c) To increase sweetness d) To preserve color Answer: b) To maintain consistency and prevent separation Which vitamin is most important for blood clotting? a) Vitamin A b) Vitamin B12 c) Vitamin C d) Vitamin K Answer: d) Vitamin K What is the primary function of dietary fiber in the human diet? a) To enhance flavor b) To aid in digestion and prevent constipation c) To increase sweetness d) To preserve color Answer: b) To aid in digestion and prevent constipation Which process involves the addition of nutrients to food to replace those lost during processing? a) Fortification b) Enrichment c) Fermentation d) Irradiation Answer: b) Enrichment What is the term for the browning of cut fruits and vegetables when exposed to air? a) Caramelization b) Oxidative browning c) Maillard reaction d) Fermentation Answer: b) Oxidative browning Which food component is primarily responsible for gluten formation in bread? a) Proteins b) Carbohydrates c) Fats d) Vitamins Answer: a) Proteins What is the main benefit of using modified atmosphere packaging (MAP) in food preservation? a) Enhances flavor b) Reduces spoilage by altering the atmospheric composition c) Increases sweetness d) Improves texture Answer: b) Reduces spoilage by altering the atmospheric composition Which microorganism is commonly used in the production of sourdough bread? a) Saccharomyces cerevisiae b) Lactobacillus sanfranciscensis c) Penicillium roqueforti d) Aspergillus oryzae Answer: b) Lactobacillus sanfranciscensis What is the primary purpose of using humectants in food? a) To enhance flavor b) To retain moisture and prevent drying c) To increase sweetness d) To preserve color Answer: b) To retain moisture and prevent drying Which vitamin is commonly added to cereals to prevent neural tube defects? a) Vitamin A b) Vitamin B12 c) Folic acid d) Vitamin D Answer: c) Folic acid What is the main function of enzymes in food processing? a) To enhance flavor b) To catalyze biochemical reactions c) To increase sweetness d) To preserve color Answer: b) To catalyze biochemical reactions Which food preservation method involves cooling food to temperatures below freezing? a) Canning b) Dehydration c) Fermentation d) Freezing Answer: d) Freezing Which component is primarily responsible for the red color in tomatoes and watermelons? a) Chlorophyll b) Anthocyanins c) Lycopene d) Carotene Answer: c) Lycopene What is the main benefit of using probiotics in food? a) Enhances flavor b) Improves gut health and digestion c) Increases sweetness d) Preserves color Answer: b) Improves gut health and digestion Which microorganism is commonly used in the production of beer and bread? a) Saccharomyces cerevisiae b) Lactobacillus bulgaricus c) Penicillium roqueforti d) Aspergillus oryzae Answer: a) Saccharomyces cerevisiae What is the primary purpose of food packaging? a) To enhance flavor b) To protect food from contamination and extend shelf life c) To increase sweetness d) To preserve color Answer: b) To protect food from contamination and extend shelf life Which process involves the use of live microorganisms to produce food products like yogurt and sauerkraut? a) Pasteurization b) Fermentation c) Dehydration d) Irradiation Answer: b) Fermentation Which vitamin is essential for calcium absorption and bone health? a) Vitamin A b) Vitamin B12 c) Vitamin C d) Vitamin D Answer: d) Vitamin D What is the primary function of emulsifiers in food? a) To enhance flavor b) To stabilize mixtures of oil and water c) To increase sweetness d) To preserve color Answer: b) To stabilize mixtures of oil and water Which microorganism is commonly used in the production of vinegar? a) Saccharomyces cerevisiae b) Lactobacillus bulgaricus c) Acetobacter aceti d) Aspergillus oryzae Answer: c) Acetobacter aceti What is the term for the process of breaking down complex carbohydrates into simpler sugars? a) Fermentation b) Caramelization c) Hydrolysis d) Pasteurization Answer: c) Hydrolysis Which food component is primarily responsible for the creamy texture of ice cream? a) Proteins b) Carbohydrates c) Fats d) Vitamins Answer: c) Fats What is the primary benefit of consuming foods rich in antioxidants? a) Enhances flavor b) Protects cells from damage by free radicals c) Increases sweetness d) Preserves color Answer: b) Protects cells from damage by free radicals