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