Effect of Food Processing

This is an MCQ-based quiz on the topic of the Effect of Food Processing.

This includes the following:-

Effect of Food on Nutrition

Effect of Food Safety

Food Contamination

Food Hazards

Start Quiz

Fats consist of compounds soluble in organic solvents and insoluble in water.

True False

Which of the following is untrue about Essential Fatty Acids?

EFAs are also called Vitamin F EFAs can be synthesized by the body EFAs cannot be synthesized by the body Omega-3 and Omega-6 are the two families of EFAs

Omega-3 18:4 means that the chain has 18 carbons with 3 double bonds and the first double bond is at the fourth place.

True False

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

Long shelf life Less refrigeration required Inexpensive Healthy

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

Flavor Texture Softening Shortening

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

Water binding capacity Oil binding capacity Ability to coagulate on heating None of the mentioned

Plant proteins contain a better balance of essential amino acids.

True False

Which of the following sentences is correct?

Animal sources are high quality proteins Animal sources are low quality proteins Plant sources are high quality proteins None of the mentioned

Quiz/Test Summary

Title: Effect of Food Processing

Questions: 8

Contributed by:

NEO Fri, Apr 15, 2022 08:17 AM UTC

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Principles of Chemical Preservation of Food

Regulations and Labelling Requirement and Food Processing

Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing

Food Processing Techniques, Fluid Mechanics and Rheology of Foods

Food Adulteration, Additives, and Food Packaging and Labeling

Fruits, Vegetables and Milk Processing, Meat Processing and Oil Processing

Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates

Heat Transfer Equipment, Microwave Heating, Evaporation, Diffusion and Mass Transfer and Dehydration