Agriculture/Food Engineering Mcq Questions Set 1 Sample Test,Sample questions

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Question: 
 A substance intentionally added that affects the nature and quality of food is called _____

1.Food poison

2.Food adulterant

3.Food contaminant

4.Food material

Question: 
 Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions: –

1.Meat had an off-odor

2.Fish had a slimy skin

3.Bananas and melons had an odor

4.None of the mentioned

Question: 
 Fruits contain fructose which is a primary carbohydrate. These increase the blood sugar level. Why are fruits still recommended to be eaten?

1.They have exceptionally low Glycemic Index

2.They have exceptionally highly Glycemic Index

3.They’re secondary carbohydrates

4.None of the mentioned

Question: 
 Given below are certain facts about food contamination by fungus. Which one of the statements is untrue?

1.Contamination by moulds/fungi is called Mycotoxin

2.The most common fungus toxin is Alpha toxin

3.Ergotin is a mycotoxin

4.None of the mentioned

Question: 
 Statement 1: Botulism is more dangerous than Staphylococcus.
Statement 2: Botulism is encountered by humans only if they’ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only.

1.True, False

2.True, True

3.False, False

4.False, True

Question: 
 Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery.
Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.

1.True, False

2.True, True

3.False, False

4.False, True

Question: 
 Statement 1: In the process of making certain oils, nickel is added as a catalyst.
Statement 2: Nickel is injurious for consumption.

1.True, False

2.True, True

3.False, False

4.False, True

Question: 
 What is the Glycemic Index of carbohydrates?

1.It shows which other nutrient it is being ingested with

2.It shows how quickly a carbohydrate is digested

3.It shows how quickly a carbohydrate increases the blood sugar level

4.None of the mentioned

Question: 
 Which of the following is a function of insoluble fiber only?

1.Regulating blood sugar

2.Regulating the pH of the body

3.Adding bulk to stool

4.Lowering cholesterol

Question: 
 Which of the following is the general formula for carbohydrates?

1.Cm(H2o)n

2.Cm+1(H2o)n

3.Cm(H2o)n+1

4.Cm-1(H2o)n

Question: 
 Which of the following is untrue about Essential Fatty Acids?

1.EFAs are also called Vitamin F

2. EFAs can be synthesized by the body

3.EFAs cannot be synthesized by the body

4.Omega-3 and Omega-6 are the two families of EFAs

Question: 
 Which of the following reason shows the impact of adulteration on the economy?

1.Adulteration → People falling sick → Spending money on treatment

2.Adulteration → People falling sick → Court cases

3. Adulteration → People falling sick → Spending money on treatment or Court cases

4.None of the mentioned

Question: 
. Which among the following statements is untrue?
a)

1.Self oxidation of lipids is called ‘auto-oxidation’

2. High content of PUFA losing flavour is called rancidity

3.Heating and frying lead to polymerization of fats

4.None of the mentioned

Question: 
A substance intentionally added that preserves flavour and improves taste is called _____

1.Food additive

2.Food adulterant

3.Food contaminant

4.Food material

Question: 
Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct?

1.Her observation was wrong

2.Fruits have old cells as they were not meant to be survived by nature

3.They can heal wounds

4.They can live longer

Question: 
Following are the reasons why partially hydrogenated oils are used in the food industry. One of them is untrue. Which one?

1.Long shelf life

2.Less refrigeration required

3.Inexpensive

4.Healthy

Question: 
Hazards affecting food are _____

1. Chemical, Biological, Physical

2.Additives, Colour

3.Pollutants

4.All of the mentioned

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

1.R&D

2.Financial Services

3.Regulation

4.Wholesale and distribution

Question: 
Methods for detection of common adulterants are _____

1.Visual tests

2.Chemical tests

3.Physical tests

4. All of the mentioned

Question: 
Mina is a diabetics patient. One day she is tempted to eat junk food. Which is a relatively a better food product to eat – pasta or candy? Why?

1.Pasta- contains primary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level

2. Pasta- contains secondary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level

3.Candy – contains primary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level

4.Candy- contains secondary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level

Question: 
Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?

1.When milk is exposed to sun, it losses Vitamin B-2

2.Unless refrigerated immediately, meat losses Vitamin C

3.Fats and oil in cold conditions, get spoilt

4.Microorganisms are a major threat to the food industry

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

1.When egg-white is heated it is irreversibly denatured that is its spatial and molecular arrangement changes

2.When milk is coagulated by acid and heat, protein precipitates which is curd

3.When meat is cooked, protein chains shrink and hence it shrinks

4.Mina perfectly understood all the concepts

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

1.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

2.Protein chains are perpendicular in a chicken breast

3.Proteins are changed physically from precipitate to gel and solution or vice-versa

4.Egg-white is an example of gel to precipitate

Question: 
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?

1. Oxidation is necessary for products like cheese

2.Lipid Oxidation is otherwise a major concern for the food industry

3.c) Deterioration of fats and oils is called rancidity

4.All of the mentioned

Question: 
Reduction of absorption of certain minerals is due to the presence of the following:-

1.Insoluble fiber

2.Phytate

3.Soluble fiber

4.None of the mentioned

Question: 
Sham is over-weight. Which of the following carbohydrates is he consuming maximum?

1.Refined

2.Unrefined

3.Glycogen

4.None of the mentioned

Question: 
Statement 1: Adulteration takes place more in loosely sold items than those sold packed.
Statement 2: Powder and paste forms are more adulterated than solid lumps.

1. True, False

2.True, True

3.False, False

4.False, True

Question: 
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.

1.True, False

2.True, True

3.False, False

4.False, True

Question: 
Statement 1: Foreign objects entering food is called physical contamination of food.
Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.

1.True, False

2.True, True

3.False, False

4. False, True

Question: 
Statement 1: Pathogenic bacteria look, smell and taste perfectly normal.
Statement 2: To multiply, bacteria require warmth, food, moisture and time.
Which of the following holds true for statement 1 and statement 2 respectively?

1.True, False

2.True, True

3. False, False

4. False, True

Question: 
Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control.
Statement 2: Packaging materials also cause contamination.

1.True, False

2.True, True

3.False, False

4.False, True

Question: 
Statement 1: Stabilizers, Emulsifiers are certain examples of food additives.
Statement 2: Antioxidant is a class of food additive.

1. True, False

2.True, True

3.False, False

4.False, True

Question: 
Storage requirements and stability, product attributes conductive to product sale etc. The above activities refer to which step of the food industry?

1.Production

2.Manufacture

3.Distribution

4.Marketing

Question: 
Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________

1.Hydrolytic rancidity

2.Auto- oxidation

3.Thermal decomposition

4.Lipolysis

Question: 
The class of trans-fat present in meat is _________

1.Oleic acid

2.Vaccenic acid

3.Eicosapentaenoic acid

4.Arachidonic acid

Question: 
The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence?

1.Cold, presence, Purification

2. Warm, absence, Putrefaction

3.Cold, presence, Putrefaction

4.Warm, absence, Purification

Question: 
This carbohydrate is used during intense exercising. Which among the following is it?

1.Starch

2.Sucrose

3.Fructose

4.Glycogen

Question: 
Tina observed the following when she tested the specific gravity of milk to check for adulteration- the specific gravity was lesser than that of pure milk. She complained to the milk vendor and the next day checked the specific gravity again. This time it came in the range of the desired specific gravity. Can we be assured that this is pure unadulterated milk?

1.Yes, definitely

2.No, definitely unsafe

3.Maybe safe, maybe unsafe

4.None of the mentioned

Question: 
What are Sequestrants?

1.They are added to keep the food stable

2. Form a complex ion with metals like copper, iron etc

3.Added for color

4.They keep the food oxidized

Question: 
What is “carryover” principle?

1.Additives added in the raw materials are not present in the final products

2.Antioxidant added to oil is present in all oil based products made from it

3.All of the mentioned

4.None of the mentioned

Question: 
What is the main action of dietary fibers?

1.To ensure the proper functioning of the liver

2.To secrete hormones

3.To maintain pH

4.To make changes to how nutrients and chemicals are absorbed

Question: 
When do we say that food is adulterated under the PFA Act?

1.If it is obtained from a diseased animal

2.If spices are sold without their essence

3.If any ingredient is injurious to health

4.All of the mentioned

Question: 
When do we say that food is adulterated under the PFA Act?

1.If it is obtained from a diseased animal

2.If spices are sold without their essence

3.If any ingredient is injurious to health

4.All of the mentioned

Question: 
Which information is incorrect when it comes to dehydration affecting vitamins?

1.Beta-carotene and B-vitamin do not get affected

2. Vitamin C does not get affected

3.Vitamin C is retained during pickling of vegetables

4.None of the mentioned

Question: 
Which is correct with respect to staling of bread?

1.It is temperature dependent

2.It is called retro gradation

3.It is the reverse of gelatinization

4.All of the mentioned

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

1.Food microbiology

2.Product Development

3.Sensory Analysis

4.Food physics

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

1.Carbohydrates

2.Fibers

3.Proteins

4.Fats

Question: 
Which of the following is a food safety tool?

1.Good Hygiene Practice

2.Hazard Analysis Critical Control Point

3.Total Quality Management

4.All of the mentioned

Question: 
Which of the following is an adulterant?

1.Urea

2. Pesticides

3. Iron filings in tea

4.All of the mentioned

Question: 
Which of the following is false?

1.Fats provide insulation

2.Fats maintain healthy skin and hair

3. Vitamin A, D, E and K are fat soluble only

4.Fats provide instant energy

Question: 
Which of the following is incorrect?

1.Controlled cheese ripening is controlling some protein break down

2.Proteins form films

3.Egg white cannot be whipped

4.If proteins are over-whipped, the film breaks, foam collapses

Question: 
Which of the following is NOT a culinary use of oil in the food industry?

1.Flavor

2.Texture

3.Softening

4.Shortening

Question: 
Which of the following is NOT a function of a food additive _____

1.To maintain product consistency

2.Maintain nutritive value

3.Controlling acidity/alkalinity

4.None of the mentioned

Question: 
Which of the following is not a function of Carbohydrates?

1.Storage of energy

2.Fuel for metabolism

3.Structural components

4.None of the mentioned

Question: 
Which of the following is NOT a process wherein the food becomes toxin before ingestion?

1.Botulism

2.Staphylococcus

3.Bacterial Intoxication

4.Bacterial infection

Question: 
Which of the following is true with respect to gelatinization?

1.It allows starch to be easily digested

2. In this process, on heating, the crystalline structure of starch is lost and gel is formed

3.In this process, on cooling, the digestibility of starch in the intestine decreases

4.None of the mentioned

Question: 
Which of the following is true?

1. Fats naturally occurring unless mentioned otherwise are trans in nature

2.Trans fats are essential and needed for the human body

3.LC-PUFA stands for long chain poly saturated fatty acids

4.SC-PUFA stands for long chain poly unsaturated fatty acids

Question: 
Which of the following is untrue about grilling meat?

1.The advantage of this process is that it reduces the saturated fat in the meat b) d)

2.It produces Hetero cyclic amines which are carcinogenic

3.It produces poly cyclic aromatic hydrocarbons which are carcinogenic

4.None of the mentioned

Question: 
Which of the following is untrue with respect to this sentence – proteins are popularly used in food processing industry because?

1.Water binding capacity

2.Oil binding capacity

3.Ability to coagulate on heating

4.None of the mentioned

Question: 
Which of the following is untrue?

1.Vitamins are inorganic elements whereas minerals are organic elements

2.Fats soluble vitamins have more tendency to lead to hypervitaminosis

3.Fat soluble vitamins are absorbed by lipids in the intestinal tract

4.B and C are water soluble vitamins

Question: 
Which of the following is untrue?

1. Gut flora produces Vitamin K and Biotin in the intestine

2.Vitamin D is synthesized in the skin

3.Humans can produce some vitamins from precursors that they consume

4.None of the mentioned

Question: 
Which of the following is untrue?

1.Many Vitamin Bs like Vitamin B6 are affected by heating

2.Vitamin C is lost in almost all food processing steps

3.Vitamin C degradation decreases by enzymes and also metals like Cu and Fe

4.Vitamin A is stable in absence of oxygen

Question: 
Which of the following is untrue?

1.Many Vitamin Bs like Vitamin B6 are affected by heating

2.Vitamin C is lost in almost all food processing steps

3.Vitamin C degradation decreases by enzymes and also metals like Cu and Fe

4.Vitamin A is stable in absence of oxygen

Question: 
Which of the following is untrue?

1.A gram of carbohydrate or protein contains 4 calories

2.A gram of fat contains 9 calories

3.A gram of fat contains 5 calories

4.None of the mentioned

Question: 
Which of the following is untrue?

1.Biological Value of plant sources is more than animal sources

2.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

3.Food energy is the amount of energy available from food through respiration

4.Fats have the maximum amount of food energy

Question: 
Which of the following operation reduces the dietary fibre content in cereals?

1.Drying

2. Retro gradation

3.Grinding

4.Milling

Question: 
Which of the following sentences is correct?

1.Animal sources are high quality proteins

2.Animal sources are low quality proteins

3.Plant sources are high quality proteins

4.None of the mentioned

Question: 
Which of the following sentences is untrue with respect to proteins?

1. Lysine is an essential amino acid.

2.The requirement of essential amino acids per kg of protein is called ‘reference pattern of amino acids’

3.Limiting amino acid content is the amino acid found in maximum quantity in the protein

4.There are 20 amino acids in the protein we require everyday

Question: 
Which of the following shows the propagation step in auto-oxidation?

1.R∙ + R∙ → R-R

2.RH → R∙ + H∙

3. R∙ + O2 → RO2∙ RO2∙ + RH → ROOH + R∙

4.None of the mentioned

Question: 
Which of the following statements is true with respect to food processing?

1.Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing

2.Vitamins can be removed from food via leaching

3.Mineral losses in food processing are more compared to Vitamins

4.Boiling has less mineral losses as compared to steaming

Question: 
Which of the following terms refers to the amount of protein absorbed by the body from a food source?

1.Biological Value

2.Limiting Value

3.Reference pattern

4.None of the mentioned

Question: 
Which provides energy very slowly?

1.Carbohydrates

2.Fats

3.Proteins

4.Fibers

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

1.Unconsumed water broken → fats

2.Carbohydrates broken → Sugars

3.Proteins broken down → Amino acids

4.Fats broken down → Fatty acids and glycerol

Question: 
With respect to the definition of an allied industry, which is an allied industry with the food industry?

1.Explosives Industry

2.Packaging Industry

3.Jute Industry

4.Leather Industry

Question: 
____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.

1.Buffering agents

2.Sequestrants

3.Anti-caking agents

4.Anti-foaming agents

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