Food Engineering Mock Test 1

10%

Question 1 of 10

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

None of the mentioned

They have exceptionally highly Glycemic Index

They have exceptionally low Glycemic Index

They're secondary carbohydrates

Question 1 of 10

Question 2 of 10

2. Which of the following is untrue?

None of the mentioned

Humans can produce some vitamins from precursors that they consume

Vitamin D is synthesized in the skin

Gut flora produces Vitamin K and Biotin in the intestine

Question 2 of 10

Question 3 of 10

3. Which of the following is untrue?

Vitamin C is lost in almost all food processing steps

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

Vitamin A is stable in absence of oxygen

Many Vitamin Bs like Vitamin B6 are affected by heating

Question 3 of 10

Question 4 of 10

4. 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.

False, True

False, False

True, True

True, False

Question 4 of 10

Question 5 of 10

5. The class of trans-fat present in meat is _________

Eicosapentaenoic acid

Vaccenic acid

Arachidonic acid

Oleic acid

Question 5 of 10

Question 6 of 10

6. Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it?

None of the mentioned

Vitamin B

Vitamin D

Vitamin C

Question 6 of 10

Question 7 of 10

7. Hazards affecting food are _____

Pollutants

Chemical, Biological, Physical

Additives, Colour

All of the mentioned

Question 7 of 10

Question 8 of 10

8. What are Sequestrants?

They are added to keep the food stable

Added for color

Form a complex ion with metals like copper, iron etc

They keep the food oxidized

Question 8 of 10

Question 9 of 10

9. Sheila has to tell her teacher points as to why sugars are used in the food industry. Following is what she tells. Which point is incorrect?

Fermented by microorganisms and prevent growth of microorganisms

None of the mentioned

Form crystals when water is evaporated

Easily soluble in water and forms syrups, used for their sweetness, they supply energy

Question 9 of 10

Question 10 of 10

10. Which of the following is correct?

Lactose is made up of glucose and fructose

Lactose is made up of galactose and fructose

Sucrose is made of galactose and glucose

Sucrose is made up of glucose and fructose

Question 10 of 10