1. The main purpose of food additives is to:
(A) Improve taste and appearance
(B) Increase food weight
(C) Hide food spoilage
(D) Reduce cost
2. Which of the following is a natural food color?
(A) Tartrazine
(B) Annatto
(C) Sunset Yellow
(D) Brilliant Blue
3. Sodium benzoate is used as a:
(A) Flavoring agent
(B) Stabilizer
(C) Antioxidant
(D) Preservative
4. Which additive prevents oxidation in food?
(A) Benzoic acid
(B) Citric acid
(C) Ascorbic acid
(D) Salt
5. MSG stands for:
(A) Monosodium Glutamate
(B) Modified Sugar Glucose
(C) Monosodium Glycerate
(D) Methyl Sulfate Gel
6. Which of the following is a synthetic sweetener?
(A) Glucose
(B) Fructose
(C) Sucrose
(D) Aspartame
7. The term “E-number” represents:
(A) Enzyme numbers
(B) European code for food additives
(C) Energy content
(D) Enrichment index
8. Which preservative is used in pickles?
(A) Vinegar
(B) Sugar
(C) Salt
(D) All of these
9. Nitrites are mainly used for preservation of:
(A) Meat products
(B) Dairy products
(C) Beverages
(D) Fruits
10. Aflatoxin is produced by:
(A) Bacteria
(B) Yeast
(C) Molds
(D) Viruses
11. Which additive helps maintain food moisture?
(A) Humectant
(B) Antioxidant
(C) Emulsifier
(D) Preservative
12. Sulfur dioxide is commonly used in preservation of:
(A) Milk
(B) Dried fruits
(C) Meat
(D) Eggs
13. Which of the following is used as an emulsifier?
(A) Lecithin
(B) Salt
(C) Gelatin
(D) Sugar
14. The main contaminant found in canned foods due to improper processing is:
(A) E. coli
(B) Clostridium botulinum
(C) Listeria monocytogenes
(D) Salmonella
15. The function of stabilizers in food is to:
(A) Retain color
(B) Provide flavor
(C) Add sweetness
(D) Maintain consistency
16. Which metal contaminant is most toxic in food?
(A) Zinc
(B) Iron
(C) Lead
(D) Calcium
17. What is the main role of antioxidants in food?
(A) Prevent spoilage by microorganisms
(B) Prevent oxidation and rancidity
(C) Improve color
(D) Add sweetness
18. BHA and BHT are examples of:
(A) Preservatives
(B) Antioxidants
(C) Coloring agents
(D) Flavor enhancers
19. Saccharin is a:
(A) Artificial sweetener
(B) Natural sugar
(C) Preservative
(D) Thickener
20. Which additive is used to prevent caking in powdered foods?
(A) Anti-caking agent
(B) Emulsifier
(C) Preservative
(D) Sweetener
21. Which type of food additive gives a smooth texture to ice cream?
(A) Antioxidant
(B) Preservative
(C) Sweetener
(D) Stabilizer
22. Acrylamide is a contaminant formed in foods during:
(A) Boiling
(B) Frying or baking
(C) Freezing
(D) Refrigeration
23. Which chemical is used for bleaching flour?
(A) Calcium chloride
(B) Sulfur dioxide
(C) Chlorine dioxide
(D) Ammonia
24. The main function of flavor enhancers is to:
(A) Strengthen food taste
(B) Mask odors
(C) Preserve freshness
(D) Change color
25. Melamine contamination is associated with:
(A) Fruits
(B) Milk
(C) Meat
(D) Grains
26. The presence of pesticide residue in food is an example of:
(A) Natural contaminant
(B) Flavor agent
(C) Intentional additive
(D) Environmental contaminant
27. Which of the following can be used as a gelling agent?
(A) Sugar
(B) Salt
(C) Agar
(D) Vinegar
28. Food colors are regulated to:
(A) Prevent consumer deception
(B) Make food more attractive
(C) Reduce spoilage
(D) Increase sweetness
29. Which chemical is used for fumigation of stored grains?
(A) Phosphine
(B) Sulfur
(C) Benzene
(D) Methanol
30. “Adulteration” in food means:
(A) Adding vitamins
(B) Improving quality
(C) Mixing harmful or inferior substances
(D) Cleaning process
31. Lead poisoning from canned food occurs due to:
(A) Additives
(B) Microbial growth
(C) Overheating
(D) Metal leaching
32. Which of the following is a permitted natural flavoring substance?
(A) Ethyl vanillin
(B) Citral
(C) Aspartame
(D) Tartrazine
33. Sorbic acid is an example of:
(A) Preservative
(B) Antioxidant
(C) Color additive
(D) Flavoring agent
34. Mycotoxins are produced by:
(A) Yeasts
(B) Viruses
(C) Bacteria
(D) Molds
35. The chemical used to prevent enzymatic browning in fruits is:
(A) Sodium chloride
(B) Sulfur dioxide
(C) Glucose
(D) Ammonia
36. Food additives are approved by which organization internationally?
(A) Codex Alimentarius Commission
(B) ISO
(C) WTO
(D) WHO alone
37. Which of the following is a metal contaminant?
(A) Benzene
(B) Urea
(C) Formalin
(D) Mercury
38. The main function of emulsifiers is to:
(A) Mix oil and water
(B) Preserve color
(C) Provide sweetness
(D) Control moisture
39. Which of these is a prohibited coloring agent in food?
(A) Carotene
(B) Sudan Red
(C) Beetroot extract
(D) Annatto
40. The term “food contaminant” refers to:
(A) A food ingredient
(B) An added preservative
(C) A legal additive
(D) Any unwanted substance in food
41. The preservative commonly used in soft drinks is:
(A) Calcium carbonate
(B) Citric acid
(C) Sodium benzoate
(D) Vinegar
42. Heavy metal contamination in food mainly occurs through:
(A) Drying
(B) Freezing
(C) Packaging
(D) Water and soil pollution
43. Which additive prevents microbial spoilage in bakery products?
(A) Propionic acid
(B) Sorbic acid
(C) Benzoic acid
(D) All of these
44. The permissible limit of lead in food is usually less than:
(A) 1 mg/kg
(B) 2 mg/kg
(C) 0.1 mg/kg
(D) 10 mg/kg
45. The main hazard of nitrate in drinking water is:
(A) Cancer
(B) Blue baby syndrome
(C) Heart disease
(D) Liver infection
46. Which of the following is used as an anti-foaming agent?
(A) Silicon oil
(B) Vinegar
(C) Salt
(D) Water
47. Melamine contamination in milk is used to:
(A) Increase protein content falsely
(B) Improve color
(C) Increase shelf life
(D) Enhance flavor
48. The most common food contaminant from plastics is:
(A) Lead
(B) Ethanol
(C) Methanol
(D) Bisphenol A (BPA)
49. Enzyme inhibitors used as preservatives include:
(A) Amylase
(B) Lactase
(C) Sulfites
(D) Protease
50. The main function of thickening agents in food is to:
(A) Remove contaminants
(B) Preserve flavor
(C) Increase viscosity and texture
(D) Add color