1. Statement 1: Food additives are divided into direct and indirect types.
Statement 2: Direct food additives become a part of the food during packaging. These are in trace amounts.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Statement 1 is true. Statement 2 is false. Indirect food additives become a part of the food during packaging. These are in trace amounts. Direct food additives are added intentionally for a specific purpose.
2. What is “carryover” principle?
a) Additives added in the raw materials are not present in the final products
b) Antioxidant added to oil is present in all oil based products made from it
c) All of the mentioned
d) None of the mentioned
Discussion
Explanation: Antioxidant added to oil is present in all oil based products made from it is true.
3. What are Sequestrants?
a) They are added to keep the food stable
b) Form a complex ion with metals like copper, iron etc
c) Added for color
d) They keep the food oxidized
Discussion
Explanation: Sequestrants form a complex ion with metals like iron etc. These metals trigger auto-oxidation. Hence, forming complexes prevents them from reacting with oxygen and leading to rancidity etc.
4. . _____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.
a) Buffering agents
b) Sequestrants
c) Anti-caking agents
d) Anti-foaming agents
Discussion
Explanation: Buffering agents help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.
5. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes.
Statement 2: Baking soda is a leavening agent. It is an additive.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both the statements are true.
6. Statement 1: Preservatives are food additives.
Statement 2: Sweeteners consist of calorie, low-calorie and non-calorie sweeteners.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both the statements are true.
7. Which sentence is untrue?
a) GRAS stands for ‘generally recognized as safe’
b) Boric acid has been banned
c) High levels of MSG leads to ‘Chinese Restaurant Syndrome’
d) Food additives need not be numbered or labelled
Discussion
Explanation: Food additives have to be numbered or labelled properly.
8. Statement 1: All food additives are carcinogenic.
Statement 2: Food additives must be avoided as far as possible.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Few food additives are carcinogenic. Food additives must be avoided as far as possible as most of them have certain side effects.
9. In the history of packaging of the food industry, which among these was never a material of packaging?
a) Bakelite
b) Pottery and vases
c) Iron and tin plated steel
d) None of the mentioned
Discussion
Explanation: Bakelite, Pottery and vases and Iron and tin plated steel, all have been used in packaging
10. Which of the given reasons, is NOT a valid reason for packaging of food items?
a) Security and portion control
b) Marketing and convenience
c) Protection and information transmission
d) None of the mentioned
Discussion
Explanation: Security, Portion control, Marketing, Convenience, Protection and Information transmission are all valid reasons for packaging.