Q.1
StatementDenaturation of proteins is followed by coagulation and then flocculation.
  • a) True, False
  • b) True, True
  • c) False, False
  • d) False, True
Q.2
Which is true about fats heated in the presence of oxygen?
  • a) Lowered melting point
  • b) Lower iodine number
  • c) Increased acidity
  • d) All of the mentioned
Q.3
Flavor reversion occurs in saturated fats and oils.
  • a) True
  • b) False
Q.4
StatementSugar and starches are degraded by prolonged heating.
  • a) True, False
  • b) True, True
  • c) False, False
  • d) False, True
Q.5
The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?
  • a) Oxygen
  • b) Copper ions
  • c) Ascorbic acid oxidase enzyme
  • d) All of the mentioned
Q.6
StatementGlass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.
  • a) True, False
  • b) True, True
  • c) False, False
  • d) False, True
Q.7
Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?
  • a) Vitamin A
  • b) Vitamin D
  • c) Vitamin E
  • d) All of the mentioned
Q.8
Which of the following is true about ptomaine?
  • a) Produced in putrefying meat and other proteinaceous foods
  • b) It belongs to the group of amines
  • c) It results from the decarboxylation of amino acids
  • d) All of the mentioned
Q.9
Which of the following is untrue about ptomaine?
  • a) Alanine loses carbon dioxide yielding ptomaine ethylamine
  • b) Other common ptomaines in decomposed flesh are cadaverine
  • c) Foods with these materials are to decomposed to be held in the stomach
  • d) None of the mentioned
Q.10
Which of the following is a notion about open canned food?
  • a) It is highly poisonous
  • b) Tin flavor from the cans is sometimes toxic
  • c) It is highly poisonous and also tin flavor from the cans is sometimes toxic
  • d) All of the mentioned
Q.11
Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.
  • a) True
  • b) False
Q.12
Which of the following step is NOT included in the commercial canning?
  • a) Receiving raw products and preparing product
  • b) Filling food into containers and exhausting
  • c) Sealing lids, heat process, cool containers and finally store
  • d) None of the mentioned
Q.13
StatementCaramelization is a process resulting from heating polyhydroxycarbonyl compounds.
  • a) True, False
  • b) True, True
  • c) False, False
  • d) False, True
Q.14
HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.
  • a) True
  • b) False
Q.15
StatementDuring denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.
  • a) True, False
  • b) True, True
  • c) False, False
  • d) False, True
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