Food Science Quiz 13
What this quiz covers
Food science runs on two kinds of knowledge: the biology of what happens inside food, and the engineering of the machines and numbers around it. This quiz deliberately mixes both. One question asks how many net ATP glycolysis produces; the next asks what a ton of refrigeration means. That pairing is the whole point — a food technologist who understands enzymes but cannot read a refrigeration spec, or who can size an evaporator but not explain freezer burn, is only half trained. Industry hires the other half.
Across the twenty questions you will meet pickling versus boiling for vitamin retention, dry-heat cooking methods, packaging laminates, how essential oils are extracted, what resins do in paper, which molds spoil eggs, why freezer burn happens, India’s consumer-protection timeline, red rot in sugarcane, psychrometry, OHSAS, glycolysis and its products, specific heat, the shear force in cutting, avidin in egg white, fiber in whole-cereal flour, lecithin in milk, and the F-value behind thermal death time. It is a broad paper, and breadth is the skill being tested.
The numbers are the hard part — drill them
The conceptual questions here are forgiving; the numerical ones are not. Two net ATP from glycolysis. Twenty-four hours in the definition of a ton of refrigeration. Fifty degrees Fahrenheit equals ten Celsius — check it with the formula, don’t trust memory. The F-value as thermal death time, the D-value as something else entirely. Write the numbers on a card, cover them, recite them. Examiners return to these definitions again and again because they separate people who studied from people who skimmed.
How to use this quiz
You get 20 seconds per question and one attempt at each answer. Treat the engineering questions and the biochemistry questions as two separate drills — most people are strong in one and shaky in the other, and your misses will show you which. Look up every number you missed until you can state it without thinking, then retake the full quiz. A clean score here means the fundamentals are genuinely in place.
Answer explanations
Worked through the quiz? Here is why each correct answer is correct — the concept behind it, in plain terms.
- Which of the following is the cooking technique that will allow the retention of most vitamins
Correct answer: pickling — Among these options pickling keeps the most vitamins: no heat destroys them and nothing leaches into cooking water the way boiling leaches water-soluble vitamins, while roasting and frying bring high heat. - Dry curing method of cooking meat is
Correct answer: all — Broiling, roasting, and frying are all dry-heat cooking methods — hence the marked answer. (Note: the question text confuses “dry curing,” a preservation method, with dry-heat cooking; flagging as possibly garbled.) - Laminates are prepared from
Correct answer: all — Laminates layer paper, cellophane, and aluminium (plus plastics) so each ply contributes its strength — barrier, stiffness, sealability — in one web. - Essential oil of spices is obtained by
Correct answer: both a and c — Spice essential oils are recovered by steam distillation for most spices and by cold expression for citrus peels — both methods are in real use. - Resins are added during manufacturing of paper to
Correct answer: Improve water repellancy — Rosin and synthetic resins are sized into paper to make it resist water penetration — the water-repellency treatment behind many food wraps. - Which of the following is responsible for spoilage of eggs
Correct answer: all — Penicillium, Cladosporium (spelled “Calosporium” in the question), and Thamnidium can all spoil eggs once the shell’s defenses are breached. - A disadvantage of freezing is
Correct answer: Freezer burn — Freezing doesn’t inactivate enzymes or stop all chemistry; its signature defect is freezer burn — surface dehydration from sublimation in cold, dry air. - Consumer protection bill came in
Correct answer: 2015 — India’s Consumer Protection Bill was introduced in 2015 (enacted as the Consumer Protection Act, 2019), replacing the 1986 Act. - How many net ATP generated in glycolysis
Correct answer: two — Glycolysis makes 4 ATP but spends 2 in the investment phase, netting 2 ATP per glucose. - Red rot disease is found in which of the following crop
Correct answer: sugarcane — Red rot, caused by Colletotrichum falcatum, is the classic destructive disease of sugarcane. - Study of air-water vapour environment is called
Correct answer: psychrometrics — Psychrometry (spelled “psychrometrics” in the question) is the study of moist air — the humidity–temperature relationships behind drying and storage. - Full form of OHSAS-
Correct answer: Occupational Health and Safety Assessment Series — OHSAS — the Occupational Health and Safety Assessment Series, notably OHSAS 18001 — was the occupational health and safety management standard, now superseded by ISO 45001. - Which of the following is not an end product of glycolysis
Correct answer: glucose — Glucose is the starting material of glycolysis, not a product; pyruvate, NADH, and ATP are what come out. - The amount of energy required to raise the temperature of one mole or gram of a substance by one degree celsius without any change of phase
Correct answer: specific heat — Specific heat is the energy needed to raise one gram (or one mole, as molar heat) by one degree with no phase change — the number behind every heating calculation. - Force during cutting is
Correct answer: shear force — A knife cuts by shear: two opposing forces sliding past each other, which is why sharp, thin blades need less force. - Anti nutritional factor in egg is
Correct answer: avidin — Raw egg white’s avidin binds biotin (vitamin B7) so tightly the vitamin can’t be absorbed — heat denatures avidin, which is one more reason to cook eggs. - Flour of whole cereals contains
Correct answer: both — Whole-cereal flour keeps bran and germ, so it carries both soluble fiber (oat beta-glucan) and insoluble fiber (wheat-bran cellulose). - An antioxidant found in milk is
Correct answer: lecithin — Milk’s phospholipids (lecithin) act alongside tocopherols and other components as part of milk’s natural antioxidant system. - A ton of refrigeration is defined as the quantity of heat required to be removed from one tonne of ice within _________ hour when the initial condition of water is 0°C.
Correct answer: 24 hours — One ton of refrigeration is the heat absorbed in melting one ton of ice at 0°C in 24 hours — 3.516 kW, still the industry’s capacity unit. - Thermal death time is defined as the time required to kill a population of the target microorganism in a water-based solution at a given temperature is also known as
Correct answer: F-value — The F-value (thermal death time) is the minutes at a given temperature needed to kill a stated population; the D-value is the time for one decimal (90%) reduction, and z is the temperature shift for a tenfold D change.