1. : The main constituent of fats and oils is:
(A) Sterols
(B) Triglycerides
(C) Phospholipids
(D) Waxes
2. : The process of converting liquid oils into semi-solid fats is called:
(A) Refining
(B) Hydrogenation
(C) Fractionation
(D) Bleaching
3. : Which catalyst is commonly used in the hydrogenation of oils?
(A) Iron
(B) Nickel
(C) Copper
(D) Zinc
4. : The iodine value of an oil indicates its:
(A) Free fatty acid content
(B) Degree of unsaturation
(C) Peroxide content
(D) Melting point
5. : Rancidity in oils is mainly caused by:
(A) Freezing
(B) Oxidation
(C) Dehydration
(D) Emulsification
6. : Which of the following is a saturated fatty acid?
(A) Oleic acid
(B) Stearic acid
(C) Linoleic acid
(D) Linolenic acid
7. : The process of separating solid and liquid fractions of oil is known as:
(A) Deodorization
(B) Fractionation
(C) Degumming
(D) Winterization
8. : The smoke point of oil is the temperature at which:
(A) It starts to boil
(B) Smoke appears
(C) It solidifies
(D) It becomes cloudy
9. : Which method is used for the extraction of oil from seeds?
(A) Centrifugation
(B) Expeller pressing
(C) Filtration
(D) Pasteurization
10. : The refining process removes:
(A) Fatty acids
(B) Impurities and gums
(C) Water
(D) Color only
11. : The rancid flavor in oils is mainly due to:
(A) Formation of peroxides
(B) Loss of pigments
(C) Loss of water
(D) Polymerization
12. : Which test measures the oxidation stability of oil?
(A) Iodine test
(B) Rancimat test
(C) Kjeldahl test
(D) Saponification test
13. : The acid value of oil indicates:
(A) Degree of oxidation
(B) Free fatty acid content
(C) Total fat content
(D) Melting range
14. : Which oil is most resistant to oxidation?
(A) Linseed oil
(B) Coconut oil
(C) Soybean oil
(D) Sunflower oil
15. : Lecithin is obtained as a by-product during:
(A) Degumming of oils
(B) Deodorization
(C) Hydrogenation
(D) Fractionation
16. : Which gas is responsible for oxidative rancidity?
(A) Nitrogen
(B) Oxygen
(C) Carbon dioxide
(D) Hydrogen
17. : The saponification value is a measure of:
(A) Molecular weight of fatty acids
(B) Free fatty acid content
(C) Peroxide formation
(D) Unsaturation
18. : The bleaching process removes:
(A) Pigments and coloring matter
(B) Free fatty acids
(C) Moisture
(D) Sugars
19. : Which of the following is a polyunsaturated fatty acid?
(A) Stearic acid
(B) Oleic acid
(C) Linoleic acid
(D) Palmitic acid
20. : Which enzyme causes hydrolytic rancidity in oils?
(A) Lipase
(B) Amylase
(C) Protease
(D) Oxidase
21. : The process of deodorization is carried out by:
(A) Steam distillation
(B) Solvent extraction
(C) Filtration
(D) Crystallization
22. : Which of the following oils is high in omega-3 fatty acids?
(A) Mustard oil
(B) Flaxseed oil
(C) Palm oil
(D) Groundnut oil
23. : The refractive index of an oil increases with:
(A) Decrease in temperature
(B) Increase in unsaturation
(C) Increase in saturation
(D) Crystallization
24. : Which oil is commonly used for margarine manufacture?
(A) Coconut oil
(B) Palm oil
(C) Sesame oil
(D) Groundnut oil
25. : Peroxide value is used to measure:
(A) Freshness of oil
(B) Degree of oxidation
(C) Acidity
(D) Melting point
26. : Antioxidants are added to oils to:
(A) Increase rancidity
(B) Prevent oxidation
(C) Change color
(D) Improve solubility
27. : Tocopherols in oils act as:
(A) Coloring agents
(B) Antioxidants
(C) Emulsifiers
(D) Preservatives
28. : Which of the following is a natural antioxidant?
(A) BHA
(B) BHT
(C) Vitamin E
(D) Propyl gallate
29. : Which oil has the highest smoke point?
(A) Olive oil
(B) Peanut oil
(C) Coconut oil
(D) Butter
30. : The main function of fats in bakery products is to:
(A) Provide flavor and texture
(B) Increase sweetness
(C) Improve color only
(D) Reduce water activity
31. : The term “cold pressing” refers to:
(A) Extraction without heating
(B) Extraction at high temperature
(C) Refining process
(D) Fractionation
32. : The color of crude palm oil is due to:
(A) Carotenoids
(B) Chlorophyll
(C) Xanthophyll
(D) Anthocyanin
33. : Which method is used for detection of adulteration in oils?
(A) Halphen test
(B) Benedict’s test
(C) Iodine test
(D) Fehling’s test
34. : The melting point of fats increases with:
(A) Unsaturation
(B) Chain length
(C) Presence of double bonds
(D) Oxidation
35. : The term “winterization” refers to:
(A) Removal of high-melting triglycerides
(B) Cooling and crystallization
(C) Removing odor
(D) Refining
36. : Which type of rancidity occurs due to moisture and enzymes?
(A) Oxidative rancidity
(B) Hydrolytic rancidity
(C) Thermal rancidity
(D) Spontaneous rancidity
37. : The shelf life of oils can be improved by:
(A) Adding antioxidants
(B) Increasing exposure to air
(C) Heating frequently
(D) Using iron containers
38. : Unsaturated fatty acids contain:
(A) No double bonds
(B) One or more double bonds
(C) Only single bonds
(D) Triple bonds
39. : The smoke point of an oil decreases due to:
(A) Oxidation and impurities
(B) Refining
(C) Fractionation
(D) Filtration
40. : Hydrogenation of oils produces:
(A) Trans fats
(B) Polyunsaturated fats
(C) Short-chain fatty acids
(D) Emulsified fats
41. : Which of the following is a monounsaturated fatty acid?
(A) Palmitic acid
(B) Oleic acid
(C) Linoleic acid
(D) Stearic acid
42. : The presence of foam during frying indicates:
(A) Oxidation
(B) Polymerization
(C) Rancidity
(D) Contamination
43. : Which oil is rich in lauric acid?
(A) Palm oil
(B) Coconut oil
(C) Mustard oil
(D) Soybean oil
44. : The first step in refining crude oil is:
(A) Degumming
(B) Bleaching
(C) Deodorization
(D) Neutralization
45. : The trans-fat formation increases with:
(A) Hydrogenation
(B) Refining
(C) Blanching
(D) Fractionation
46. : The Gardner color scale is used for:
(A) Measuring color of oils
(B) Determining viscosity
(C) Testing rancidity
(D) Checking moisture
47. : Which compound gives a soapy taste to oil?
(A) Free fatty acids
(B) Aldehydes
(C) Ketones
(D) Esters
48. : The oxidative stability of oil can be increased by:
(A) Removing metal ions
(B) Heating frequently
(C) Exposing to light
(D) Increasing unsaturation
49. : Which of the following is a drying oil?
(A) Linseed oil
(B) Coconut oil
(C) Mustard oil
(D) Olive oil
50. : The process of removing waxes from oil is called:
(A) Dewaxing
(B) Bleaching
(C) Winterization
(D) Neutralization