1. Which of the following operation reduces the dietary fibre content in cereals?
a) Drying
b) Retro gradation
c) Grinding
d) Milling
Discussion
Explanation: Milling reduces the dietary fiber content in cereals.
2. Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?
a) Oxidation is necessary for products like cheese
b) Lipid Oxidation is otherwise a major concern for the food industry
c) Deterioration of fats and oils is called rancidity
d) All of the mentioned
Discussion
Explanation: The given statements are true.
3. Which among the following statements is untrue?
a) Self oxidation of lipids is called ‘auto-oxidation’
b) High content of PUFA losing flavour is called rancidity
c) Heating and frying lead to polymerization of fats
d) None of the mentioned
Discussion
Explanation: High content of PUFA losing flavour is called flavour reversion.
4. Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________
a) Hydrolytic rancidity
b) Auto- oxidation
c) Thermal decomposition
d) Lipolysis
Discussion
Explanation: Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called thermal decomposition.
5. Which of the following is a food safety tool?
a) Good Hygiene Practice
b) Hazard Analysis Critical Control Point
c) Total Quality Management
d) All of the mentioned
Discussion
Explanation: All of the above mentioned are food safety tools.
6. Hazards affecting food are _____
a) Chemical, Biological, Physical
b) Additives, Colour
c) Pollutants
d) All of the mentioned
Discussion
Explanation: All the mentioned are safety hazards.
7. Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct?
a) Her observation was wrong
b) Fruits have old cells as they were not meant to be survived by nature
c) They can heal wounds
d) They can live longer
Discussion
Explanation: Alisha’s observation was right. Fruits have old cells as they were not meant to be survived by nature. They’re incapable of healing themselves and hence cannot heal wounds
8. The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence?
a) Cold, presence, Purification
b) Warm, absence, Putrefaction
c) Cold, presence, Putrefaction
d) Warm, absence, Purification
Discussion
Explanation: The storage of prepared food in warm areas in the absence of oxygen creates conditions for Putrefaction.
9. Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?
a) When milk is exposed to sun, it losses Vitamin B-2
b) Unless refrigerated immediately, meat losses Vitamin C
c) Fats and oil in cold conditions, get spoilt
d) Microorganisms are a major threat to the food industry
Discussion
Explanation: Fats and oil in warm conditions, get spoilt.
10. Which of the following is NOT a process wherein the food becomes toxin before ingestion?
a) Botulism
b) Staphylococcus
c) Bacterial Intoxication
d) Bacterial infection
Discussion
Explanation: Bacterial infection takes place when a bacteria consumed by the human body grows in it and becomes a toxin inside. All the other three refer to bacteria becoming toxin before ingestion.