1. Food Chemistry is the study of:
(A) Cooking methods
(B) Food laws and labeling
(C) Physical, chemical, and biochemical nature of food and its components
(D) Food marketing
2. The main components of food are:
(A) Preservatives only
(B) Salt and sugar only
(C) Starch and enzymes only
(D) Carbohydrates, proteins, fats, vitamins, minerals, and water
3. The main source of energy in food is:
(A) Vitamins
(B) Carbohydrates
(C) Minerals
(D) Water
4. The simplest form of carbohydrate is:
(A) Polysaccharide
(B) Disaccharide
(C) Monosaccharide
(D) Oligosaccharide
5. The sugar present in milk is:
(A) Glucose
(B) Sucrose
(C) Lactose
(D) Fructose
6. The chemical formula of glucose is:
(A) C6H12O6
(B) C5H10O5
(C) C7H14O7
(D) C4H8O4
7. Proteins are made up of:
(A) Minerals
(B) Fatty acids
(C) Sugars
(D) Amino acids
8. The building blocks of fats are:
(A) Amino acids
(B) Glycerol and fatty acids
(C) Peptides
(D) Monosaccharides
9. The process of fat oxidation causing off-flavors is known as:
(A) Fermentation
(B) Hydrolysis
(C) Rancidity
(D) Dehydration
10. The main function of proteins in food is:
(A) Provide energy only
(B) Maintain temperature
(C) Add flavor
(D) Build and repair body tissues
11. The bond formed between amino acids in proteins is called:
(A) Peptide bond
(B) Ionic bond
(C) Hydrogen bond
(D) Covalent bond
12. Enzymes are chemically:
(A) Lipids
(B) Proteins
(C) Carbohydrates
(D) Vitamins
13. Which vitamin is water soluble?
(A) Vitamin A
(B) Vitamin D
(C) Vitamin C
(D) Vitamin K
14. The process of converting sugar into alcohol by microorganisms is:
(A) Fermentation
(B) Pasteurization
(C) Hydrolysis
(D) Condensation
15. Which of the following is a reducing sugar?
(A) Sucrose
(B) Glucose
(C) Maltose
(D) Both (B) and (C)
16. Which element is present in proteins but not in carbohydrates or fats?
(A) Nitrogen
(B) Carbon
(C) Hydrogen
(D) Oxygen
17. The Maillard reaction occurs between:
(A) Protein and fat
(B) Sugar and amino acids
(C) Sugar and starch
(D) Fat and water
18. The pH of pure water is:
(A) 5
(B) 6
(C) 8
(D) 7
19. The browning of cut apples is caused by:
(A) Oxidation of phenolic compounds
(B) Microbial contamination
(C) Loss of vitamin C
(D) Moisture absorption
20. The carbohydrate that is not digestible by humans is:
(A) Starch
(B) Cellulose
(C) Glycogen
(D) Glucose
21. The most abundant element in food is:
(A) Oxygen
(B) Nitrogen
(C) Hydrogen
(D) Carbon
22. Lipids are soluble in:
(A) Water
(B) Alcohol
(C) Organic solvents
(D) Salt solution
23. The denaturation of protein is caused by:
(A) Pressure only
(B) Cold temperature
(C) Light
(D) Heat, acid, or alkali
24. The polysaccharide that stores energy in animals is:
(A) Starch
(B) Cellulose
(C) Glycogen
(D) Pectin
25. The main function of carbohydrates in food is to:
(A) Build tissues
(B) Provide energy
(C) Protect organs
(D) Absorb vitamins
26. The unsaturated fatty acids contain:
(A) Single bonds only
(B) Double bonds
(C) No bonds
(D) Peptide bonds
27. Which of the following is a polysaccharide?
(A) Glucose
(B) Maltose
(C) Starch
(D) Fructose
28. The main cause of enzymatic browning is:
(A) Polyphenol oxidase activity
(B) Amylase reaction
(C) Lactic acid fermentation
(D) Vitamin oxidation
29. The process of adding hydrogen to unsaturated fats is called:
(A) Hydrogenation
(B) Fermentation
(C) Hydrolysis
(D) Neutralization
30. The fat-soluble vitamins are:
(A) A, D, E, and K
(B) B and C
(C) B12 and C
(D) None of these
31. The non-enzymatic browning that occurs during heating of milk and sugar is:
(A) Caramelization
(B) Denaturation
(C) Oxidation
(D) Maillard reaction
32. The basic unit of starch is:
(A) Glucose
(B) Sucrose
(C) Fructose
(D) Lactose
33. The vitamin destroyed by heat is:
(A) Vitamin A
(B) Vitamin D
(C) Vitamin C
(D) Vitamin K
34. The process of separating cream from milk is based on:
(A) Centrifugation
(B) Filtration
(C) Sedimentation
(D) Evaporation
35. The taste of food mainly depends on:
(A) Color
(B) Flavor compounds and pH
(C) Temperature
(D) Packaging
36. The emulsifying agent present in egg yolk is:
(A) Keratin
(B) Albumin
(C) Casein
(D) Lecithin
37. The carbohydrate found in fruits is mainly:
(A) Maltose
(B) Fructose
(C) Lactose
(D) Sucrose
38. Which of the following is a lipid oxidation inhibitor?
(A) Antioxidants
(B) Enzymes
(C) Carbohydrates
(D) Proteins
39. The energy value of 1 gram of fat is:
(A) 4 kcal
(B) 7 kcal
(C) 9 kcal
(D) 10 kcal
40. The protein present in wheat is:
(A) Casein
(B) Gluten
(C) Albumin
(D) Myosin
41. The main pigment in green vegetables is:
(A) Chlorophyll
(B) Carotene
(C) Xanthophyll
(D) Anthocyanin
42. The enzyme that breaks down starch into maltose is:
(A) Lactase
(B) Protease
(C) Lipase
(D) Amylase
43. The mineral responsible for oxygen transport in the blood is:
(A) Calcium
(B) Iron
(C) Sodium
(D) Zinc
44. The component responsible for pungent flavor in onion is:
(A) Sulfur compounds
(B) Alcohol
(C) Esters
(D) Ketones
45. The pigment responsible for red color in tomatoes is:
(A) Chlorophyll
(B) Lycopene
(C) Carotene
(D) Xanthophyll
46. The compound responsible for the aroma of butter is:
(A) Diacetyl
(B) Butyric acid
(C) Acetic acid
(D) Lactic acid
47. The most stable form of fat is:
(A) Trans fat
(B) Cis fat
(C) Saturated fat
(D) Unsaturated fat
48. The process of separation of liquid from solid by evaporation is called:
(A) Distillation
(B) Filtration
(C) Centrifugation
(D) Extraction
49. The main constituent of cell walls in plants is:
(A) Cellulose
(B) Starch
(C) Protein
(D) Lignin
50. The browning reaction that occurs in sugar at high temperature without amino acids is:
(A) Maillard reaction
(B) Caramelization
(C) Fermentation
(D) Hydrolysis