Food Technology

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Contents
1 Introduction to Food Technology . . . . . . . . . . . . . . . . . . . . . . . . . . 2

1.1 Definition of Food Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.2 Historical Overview of Food Technology . . . . . . . . . . . . . . . . . . . . . . . . . 18
1.3 Food Science vs. Food Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
1.4 Importance of Food Technology in Today’s World . . . . . . . . . . . . . . . 112
2 Food Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

2.1 Basic Principles of Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
2.2 Carbohydrates, Proteins, and Lipids . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
2.3 Food Additives and Preservatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
3 Food Processing and Preservation . . . . . . . . . . . . . . . . . . . . . . . 187

3.1 Composition of food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 187
3.2 Properties of food components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 188
3.3 Food Preservation Methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190
3.4 Thermal Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213
3.5 Refrigeration and Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 218
3.6 High Pressure Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 229
3.7 Irradiation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 252
3.8 Drying and Dehydration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 254
3.9 Fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 263
4 Food Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 300

4.1 Principles of food processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 300
4.2 Unit operations in food processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 311
4.3 Food preservation methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 312
5 Food Microbiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 317

5.1 Microorganisms in food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 317
5.2 Foodborne illness and food safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 345
6 Food Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 398

6.1 Types of food packaging materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 398
NARAYAN CHANGDER
6.2 Packaging functions and properties . . . . . . . . . . . . . . . . . . . . . . . . . . . . 410
6.3 Packaging design and development . . . . . . . . . . . . . . . . . . . . . . . . . . . . 410
6.4 Food Packaging Regulations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 413
7 Food Quality and Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 418

7.1 Quality Control in Food Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . 418
7.2 Food Safety Hazards and Risks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 436
7.3 HACCP Principles and Implementation . . . . . . . . . . . . . . . . . . . . . . . . . 438
7.4 Foodborne Illnesses and Outbreaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . 441
7.5 Food safety management systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 441
7.6 Food regulations and standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 464
8 Emerging Technologies in Food Science . . . . . . . . . . . . . . . . . 466

8.1 Biotechnology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 466
8.2 Genetically Modified Organisms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 478
9 Food Product Development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 487

9.1 Sensory Evaluation and Testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 487
10 Food Waste Reduction and Sustainability . . . . . . . . . . . . . . . 495

10.1 Food Waste Reduction Strategies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 495
10.2 Sustainable Food Production and Processing . . . . . . . . . . . . . . . . . . . 504
10.3 Food Packaging and Waste Management . . . . . . . . . . . . . . . . . . . . . . . 523
11 Sustainability in Food Technology . . . . . . . . . . . . . . . . . . . . . . . 525

11.1 Sustainable food production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 525
11.2 Sustainable food packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 543
11.3 Sustainable food consumption . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 547
12 Future Trends in Food Technology . . . . . . . . . . . . . . . . . . . . . . 549

12.1 Personalized Nutrition and Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 549
12.2 Smart Kitchens and Food Delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600
1
12.3 Globalization and Food Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 602

12.4 Personalized nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 607

12.5 Alternative protein sources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 615
1. Introduction to Food Technology
NARAYAN CHANGDER
1.1 Definition of Food Technology
1. Which one of the following is NOT a keep- D. Never approach a fire without an evac-
ing food hot rule? uation route.
A. Always reheat food above 75oC 4. Factors that affect the functional proper-
B. Do not freeze leftovers ties of food include:
C. Use a microwave where possible A. Level of PH, Agitation, Physical
Changes, Chemicals, Agitation
D. Throw away leftovers
B. Alkaline, Agitation, Catalysts, Timing,
2. Which one of the following is the most im- Acidity
portant reason to have first aid procedures C. Moisture, Oxygen, Level of PH, En-
in place? zymes, Temperature
A. For the ambulance service’s records. D. Oxygen, Temperature, Acidity, Agita-
B. To maintain a professional company tion, Enzymes, Adding other Ingredients
image.
5. Testing of food is done in isolation so as to
C. To ensure accidents are dealt with
quickly. A. ensure fairness of testing
B. reduce the amount of food served
D. to prevent customer complaints.
C. allow more concentration during test-
3. Which one of the following statements is ing
most accurate?
D. reduce the crowd during testing
A. Small fires are safe for anyone to
tackle. 6. What gas is released from fruit as they
ripen?
B. Never approach a fire; just evacuate
immediately. A. Oxygen
C. Only approach a fire if trained to do so B. Carbon-dioxide

and it is safe. C. Ethylene
1. B 2. C 3. C 4. D 5. A 6. C
1.1 Definition of Food Technology 3
D. Chlorophyll A. To keep in fashion.
7. Air can be trapped in a mixture by: B. To please the manager.

A. Whisking eggs C. To prevent cross-contamination.
B. Sieving flour D. To save own clothing from wear
C. Creaming Fat and Sugar 13. Microorganisms that can be found thriving
D. All of these in icy-cold climates would be considered
8. What is the optimal temperature for bac-

teria to breed? A. Barophiles
A. 37 C B. Thermophiles
B. 48 C C. Mesophiles
C. 75 C D. Psychrophiles
D. 65 C E. Bibliophile
9. Which one of the following is NOT a de- 14. How do we evaluate food?
frosting rule:
A. using all our senses except hearing
A. Defrost foods in a refrigerator
B. only through tasting
B. Use a microwave if time is limited
C. using all our senses (hearing, tasting,
C. Make sure reheated foods are above touching, seeing, smelling)
75oC
D. using all our senses except hearing
D. Only defrost what you need
and touching
10. An employee requiring information on cur-
15. Mouthfeel is the way the food feels
rent health and safety legislation should
against the skin on the inside of the mouth.
first contact the
Which sensory property does mouthfeel
A. Health and Safety Executive assess?
B. Line manager A. Appearance
C. Trades Union Congress B. Flavour
D. Environmental Health Office.
C. Aroma
11. Identify the kitchen item with the highest D. Texture
ph count.
A. lime 16. Which term best describes a bacteria that
can’t exist in the presence of oxygen?
B. vinegar
A. Obligate aerobe
C. egg
B. Facultative aerobe
D. bleach
C. Obligate anaerobe
12. Which one of the following is the main rea-
D. Facultative anaerobe
son why staff should wear the appropriate
uniforms? E. Microaerophlile
7. D 8. A 9. C 10. B 11. D 12. C 13. D 14. C 15. D 16. C 17. A

17. Checking the walk-in refrigerator, you see C. length of fibre

food stored in the following ways. Which D. smell
one would you correct IMMEDIATELY?
A. Raw foods are stored on a shelf above 22. Why is food preservation important?
ready-to-eat foods A. to make food taste better
B. Loosely covered foods are cooling on B. to extend the shelf life of the food prod-
the top shelf uct
NARAYAN CHANGDER
C. Ice bath is being used to cool spaghetti
C. to change the texture or flavour of the
sauce in a shallow pan
food.
D. Food being stored in plastic containers
D. none of above
with tight-fitting lids after cooling
18. Which one of the following actions should 23. Which one of the following is the main rea-
be taken immediately when dealing with son why it is important to comply with
cuts and grazes? Health and Safety legislation?
A. Leave the area in order not to spill A. To maintain profit levels.

blood on the floor. B. To support team members.
B. Cover the cut with a blue or green wa- C. To satisfy management requirements.
terproof plaster.
D. To prevent accidents to self and oth-
C. Clean the area with soap and deter- ers.
gent.
D. Send the employees home for treat- 24. In a rating test, a is usually used.
ment A. ‘just right’ scale
19. When making meringue, why do we whisk B. legend
egg whites? C. sensory evaluation table
A. to trap air
D. paired comparison
B. to denature the proteins
25. Which one of the following is the most
C. to mix it up
common type of hazard?
D. to make it white
A. Uneven flooring.
20. In a RADAR diagram, must be pro- B. Wet floor.
vided.
C. Fires and explosions.
A. legend
D. Electrical shock.
B. picture
C. calculator 26. Which food product can be used for both
D. line emulsification and aeration?
A. Egg
21. Which of the following is NOT tested in
food evaluation? B. Flour
A. Colour C. Cornflour
B. Crisp D. Vinegar
18. B 19. A 19. B 20. A 21. C 22. B 23. D 24. C 25. B 26. A 27. D
27. What factors should be considered when C. Sell by

storing any type of food D. none of above

A. Humidity
32. The process that occurs when foods con-
B. Temperature taining starch are exposed to dry heat
C. Air flow resulting in a change in colour to golden
D. All of the above brown-is the definition of
A. Gelatinisation
28. Placing foods in acidic solutions like vine-
gar to prevent growth of spoilage organ- B. Caramelisation
isms C. Starching
A. Pickling D. Dextrinisation
B. Paraffin 33. What are proteins made up of?
C. Fermentation
A. sacharides
D. Drying
B. amino acids
29. Which one of the following is the most C. fats
important reason for complying with fire
D. triglycerides
safety legislation?
A. To prevent loss of income after a fire. 34. which of the following helps dry ingredi-
ents like flour become light, airy, and very
B. To prevent prosecution.
powdery?
C. To prevent injury or death.
A. tongs
D. To prevent the business closing down.
B. ladle
30. Which one of the following is the main C. sifter
reason why it is important to know safe
D. whisk
working practices for the job?
A. To maintain management team re- 35. What is the temperature “danger zone”
quirements. for food:
B. To keep the workplace clean and tidy. A. 3.6 oC-55 oC
C. To prevent accidents and injuries to B. 4 oC-60 oC
self and others. C. 10 oC-80 oC
D. To present a positive image of the or- D. 2 oC-60 oC
ganisation
36. Denatured proteins take up so much space
31. What type of expiry date definition is that they knock into each other and bind
this? Shown on perishable products. In- together. They trap air or water as they
dicates the end of shelf life at the store.
Can usually be eaten after this date if it is A. coagulate
still within its ‘use by’ date. B. denature
A. Use by C. gelatinise
B. Best before D. create a foam
28. A 29. C 30. C 31. C 32. D 33. B 34. C 35. B 36. A 37. B
37. Protein molecules are held together by B. whisk

A. Food glue C. wooden spoon
B. Chemical bonds
D. rubber spatula
C. Sodium bonds
D. All of the above 43. Usually one of three types of sensory tests
are used to assess the qualitative aspects
38. What is syneresis? of a food. Which of the following describes
NARAYAN CHANGDER
A. when carbohydrates are heated a difference test?
B. when a sauce becomes thick A. To try to determine whether con-
C. overcooking a protein which causes sumers can tell how the products are not
it to become rubbery as the water is the same
squeezed out
B. To give a more detailed description of
D. whisking to make a foam the sensory properties of the product
39. During the testing of food, there should be C. To try to establish how much or how
no little the testers liked or disliked a given
A. talking with others product
B. asking for a spoon D. none of above
C. having a glass of water by the side
44. You go to cook some fish that you bought
D. rinsing of palette after each testing
yesterday. You stored it in the fridge on
40. Tick all that are relevant the bottom shelf in the original packag-
ing.But, you take it out of the fridge and
A. The fridge is ideal for chilling foods
it smells extremely fishy, looks glossy and
B. Greatly extends the shelf life of food feels very slimy. What do you do?
products
A. You bought it yesterday, it is definitely
C. Should be kept between 0-5 C
fine to cook
D. Bacteria remains dormant
B. Don’t cook it Make it into fresh
E. Raw food should be stored on the bot- sushi!
tom shelf
C. Throw it away, it is not safe to eat
41. You have received a food delivery. Which
food should be put away last? D. Cook it extremely thoroughly, it will be
ok to eat
A. Cans of baked beans
B. Fresh milk 45. Why do we evaluate food?
C. Onions
A. for safety reasons
D. Ice cream
B. to ensure highest quality of food
42. which of the following may be used to
incorporate air into the batter while stir- C. to determine the ingredients present
ring? in a food product
A. slotted spoon D. to determine shelf life of food
38. C 39. A 40. A 40. C 40. E 41. A 42. B 43. A 44. C 45. B 46. C
46. Preference testing is 51. which of the following has teeth around
the edges and is used to serve cooked noo-
A. describing with precise words on a
dles?

product
A. pasta spoon
B. used for objective comparison of spe-
cific sensory characteristics of different B. slotted spoon
samples C. spatula
C. to obtain information about people’s D. sifter
likes or dislikes of a product
52. Why is kneading important in bread mak-
D. where given 2 types of potato chips, ing?
one can find out which is the crispest.
A. to mix the ingredients
47. Process of preservation of milk B. to untangle and stretch out gluten coils
A. Fermentation C. to prevent shrinking
B. Pasteurisation D. to allow it to prove
C. Salting 53. Preference testing

D. Dehydration A. does not evaluate specific characteris-
tics of a product
48. Which of the following can cause denatura- B. is most commonly conducted among
tion? Hint:There are more than 1 answer! drinks only
A. Heat C. is difficult to conduct for most food
B. Freezing product
D. very specific and descriptive in evalu-
C. Air bubbles
ating food
D. Emulsifying
54. Gluten is a
49. The main reason that food handlers should A. fat
wear protective clothing is to
B. carbohydrate
A. stop their clothes from getting dirty C. mineral
B. protect the food from contamination D. protein
C. make them look good
55. Which is the main raising agent used when
D. identify them as food handlers making scones?
A. Bicarbonate of Soda
50. What does ‘First In, First Out’ (FIFO) refer
to? B. Yeast
A. Using perishable foods before non- C. Steam
perishables D. Air
B. Where to store foods in cold storage 56. Gluten is a protein which allow bread to:
C. Order to prepare meals A. Rise and expand
D. Stock rotation B. Stretch and grow
47. B 48. A 48. C 49. B 50. D 51. A 52. B 53. A 54. D 55. A 56. A 57. B
C. Shrink and stretch D. chemical bonds have broken and the

D. Grow protein molecules have unfolded and
changed shape
57. This is the definition of When a protein
separates from other nutrients and turns 62. An example of mechanical agitation is
from a liquid to a solid A. When frying an egg
A. gelation B. When adding lemon juice to cream
B. coagulation
NARAYAN CHANGDER
C. When mechanically beating meat
C. foaming D. When whisking egg whites for
D. gelatinisation meringue
58. What are the basic steps for washing 63. What are 3 types of pests commonly found
hands? in the kitchen?
A. apply soap, wash well, rinse and dry A. Mice, cockroaches & flies
B. wash in the soapy dishwater and dry B. Students, teachers & groundsmen
C. apply soap, wash well, rinse and dry C. Elephants, lions & giraffes
with tea towel D. Boxes, lights & gas
D. wash thoroughly and dry
64. Why is it important to rest pastry?
59. Emulsifier molecules have one end that
A. to chill it
likes water. This is known as
B. to firm up the dough and make it easier
A. Hydrophobic
to roll
B. Hydrophilic
C. to prevent shrinkage when baking
C. Hydrotension
D. to allow gluten coils to relax and shrink
D. Hydraulic
65. Where should raw meat be stored in the
60. Which one of the following is NOT a pantry fridge?
rule?
A. Top of the fridge
A. Store cans in a cool, dry & dark place
B. Middle of the fridge
B. Do not overstock on dried products
C. Bottom of the fridge
C. Use a microwave where possible
D. none of above
D. Never store food in open cans
66. What does HACCP stand for?
61. Denaturation is
A. Hardly Accepting Control Critical
A. chemical bonds build up and protein
Points
molecules maintain their shape
B. Handling Accutely Cold Care Products
B. chemical bonds have broken down and
protein molecules keep the same shape C. Hear All Clear Concise Points
C. chemical bonds build up and protein D. Hazard Analysis of Critical Control
molecules fold to change shape Points
58. A 59. B 60. C 61. D 62. D 63. A 64. C 64. D 65. C 66. D 67. A
67. Which one of the following is the best way 72. Preparing food several hours in advance
to minimise the risk of fire? can make food unsafe because:

A. Ensure staff are trained in procedures. A. Bacteria can grow if the food tempera-
B. Clear away rubbish on a regular basis. tures fall into the danger zone
C. Ensure fire doors are kept open. B. Foods can lose their flavor, color and
general quality
D. Have fire extinguishers in place.
C. Foods can lose their nutritional value
68. Denaturation (breaking chemical bonds of D. Refrigerators can only hold so much
proteins) occurs by food
A. adding acid
73. When starch granules swell and thicken in
B. heat a sauce, this is know as
C. mechanical agitation
A. Gelatinisation
D. trapping air bubbles
B. Dextrinisation
E. all of the above
C. Emulsification
69. The temperature zone for the fridge is D. Gelatinisation
A. 1-5 C
74. What is the moist heat cooking method?
B. 0-6 C
A. Food is cooked uncovered without
C. 0-5 C adding any liquid or fat or cooked in dry
D. -1-5 C heat in an oven
B. Food is cooked using a hot liquid,
70. Dextrinisation is the process in which
steam, or a combination of both.
starch breaks down into dextrins. An ex-
ample of this is when C. Food cooked in fat
A. when elastic bonds are formed in the D. none of above
egg white
75. Denatured protein molecules are
B. When red meat turns from red to
brown A. Smaller and take up more space than
they used to
C. bread is toasted
B. Smaller and take up less space than
D. none of above they used to
71. Which of the following would be the most C. Larger and take up less space than
appropriate action to take when dealing they used to
with wet floors? D. Larger and take up more space than
A. Place hazard warning signs, inform col- they used to
league.
76. Three samples of products are presented
B. Inform supervisor, leave for next shift for tasting with one being different. Test
to clear. panel members are asked about the charac-
C. Place hazard warning signs, clean im- teristics of the samples. What is this test
mediately. called?
D. Leave wet floor, inform supervisor. A. Profiling test
68. E 69. C 70. C 71. C 72. A 73. D 74. B 75. D 76. B

B. Triangle test 82. Which of the following is used for combin-

ing ingredients for various types of dishes
C. Two out of five test
A. mixing bowls
D. Preference test
B. whisks
77. Common signs and symptoms of C. baskers
Salmonella illness are
D. tongs
A. vomiting
83. Which one of the following is NOT a Re-
NARAYAN CHANGDER
B. nausea
heating rule?
C. diarrhea A. Reheat as quickly as possible
D. sleeping B. Do not defrost on the bench
78. Sensory food evaluation is usually carried C. Use a microwave where possible
out by D. Reheat in small quantities
A. food lab companies 84. When a food manufacturer wants to find
B. clinics out about the specific properties of a prod-
uct, often in comparison to a rival product,
C. consumers association
they may conduct a profiling test. What
D. food distributors types of things may be assessed in the pro-
filing test for lasagne?
79. Raw meats should be kept separate from
A. Chewy
ready to eat foods to prevent what?
B. Salty flavour
A. contamination
C. Seasoning
B. bad tasting foods
D. Dry
C. food borne illnesses
E. Fatty
D. pathogens from forming
85. What preserves the food by lowering wa-
80. How does spoilt food change? ter content?
A. Appearance & Aroma A. refrigeration
B. Colour & Taste B. irridation
C. Smell & Mould C. dehydration

D. cellopane
D. All of these
86. Storage requirements and stability, prod-
81. The functional properties of FATS include: uct attributes conductive to product sale
A. Emulsification and Aeration. etc. The above activities refer to which
step of the food industry?
B. Crystallisation, Caramelisation, Dex-
trinisation and Gelatinisation. A. Production
C. Browning, Foaming, Gelation and Co- B. Manufacture
agulation. C. Distribution
D. none of above D. Marketing
77. A 77. B 77. C 78. A 79. A 80. D 81. A 82. A 83. B 84. A 84. B 84. C
84. D 84. E 85. C 86. C 87. B
87. The ‘Danger Zone’ is 92. What is the legislation that governs food
storage in NSW?
A. A song title

A. The Food Act 2003 (NSW)
B. Bacteria breeding temperature zone
B. Food Health and Safety Act 2003
C. A place you shouldn’t go
(NSW)
D. When foods may spoil
C. Workplace Health and Safety Act
88. What conditions does yeast need to make (2011)
it work? D. The NSW Food Authority
A. Warmth, moisture, salt and time
93. In food evaluation, which of the following
B. Warmth, moisture, sugar or starch is not considered a valid test?
and time
A. descriptive analysis
C. Warmth, moisture, salt or starch and
B. preference testing
time
C. collated testing
D. Cold, moisture, sugar or starch and
time D. discriminative testing
89. Which one of the following is the most 94. Why do we need HACCP checks?
important reason to warn people of haz-
A. We don’t
ards?
B. To fill in the time
A. To prevent accidents.
C. To show what’s wrong & where
B. To save money.
D. So we don’t get sick
C. To comply with company policy.
D. To prolong life of equipment. 95. Generation time of Escherichia coli is
A. 20 hours
90. discriminative testing is used for
B. 20 days
A. obtaining information about people’s
likes or dislikes of a food product C. 20 minutes
B. describing with precise words on a D. 20 seconds
product
96. which of the following are NOT reasons
C. objective comparison of specific sen- for conducting sensory evaluation
sory characteristics of different samples
A. to compare and determine reasons for
D. ranking food products in a certain or- consumer preference
der
B. to determine the pricing of a food prod-
91. To whom should accidents be reported? uct
A. Customer. C. to compare the differences in a partic-
ular attribute of samples of two or more
B. Friend.
similar product
C. Supervisor.
D. to determine the degree of acceptabil-
D. Police. ity of a product
88. B 89. A 90. C 91. C 92. A 93. C 94. C 95. C 96. B 97. B
97. Combing two products that don’t normally B. Water spillages.

mix e.g. oil and water. This process is
C. Severe injury to a member of staff.
used when making mayonnaise.
D. Damage to floor or surfaces.
A. Aeration
B. Emulsification 102. A reaction which involves the heating of
C. Caramelisation sugar at a high temperature to produce
caramel
D. none of above
NARAYAN CHANGDER
A. Dextrinisation
98. The functional properties of PROTEINS in-
B. Gelatinisation
clude:
C. Caramelisation
A. Emulsification and Aeration.
D. Emulsification
trinisation and Gelatinisation. 103. The functional properties of CARBOHY-
C. Browning, Foaming, Gelation and Co- DRATES include:
agulation.
A. Emulsification and Aeration.
D. none of above
99. Which of the following best describes sen- trinisation and Gelatinisation.
sory food evaluation? C. Browning, Foaming, Gelation and Co-
A. it is a process where we eat food to agulation.
understand the different taste D. none of above
B. it is a process where we test food to
determine or compare its qualities with 104. The heating of large amounts of sugar in
the others water to form a syrup and then cooling to
form solid crystals leads to
C. It is a process where we compare dif-
ferent food products through tasting only A. Caremalisation
D. it is a process where we judge food B. Crystallisation
based on its attributes of taste, texture C. Aeration
and appearance
D. Oxidation
100. The umami taste is associated three the
following foods 105. When caramelising sugar, if it burns it re-
leases
A. tomatoes
B. oranges A. Hydrogen
C. strawberries B. Oxygen
D. parmesan cheese C. Carbon
D. Glucose
101. Which one of the following hazards can
be dealt with by an employee without the 106. We are learning about the study of food
need to be referred to a specialist or a man- storage and safe and hygienic handling of
ager? food in domestic, commercial and indus-
A. Broken equipment or machinery. trial settings. The sensory characteristics
CHECK GOOGLE PLAY BOOKS FOR ANSWERS KEYS

and functional properties of food deter- 111. What is the optimum temperature to
mine the most appropriate storage, prepa- store frozen goods?
ration and presentation techniques. Our

A. 0oC
Topic is
B. -4oC
A. Food Science
C. -10oC
B. Nutrition D. -18oC
C. Food Quality
112. Coagulation is when:
D. The Australian Food Industry A. tiny droplets of liquids become trapped
within coagulated proteins.
107. Do not store food in
B. heat, acids, and enzymes can cause
A. bathroom the separated strands of amino acids in
B. Pantry the denatured protein to regroup with
cross bonds.
C. locker room
C. when gas such as air is being dis-
D. walk in refrigerator persed through a liquid.
D. the structure of proteins break apart.
108. Which of the following would measured
by a qualitative test? 113. Which of the following is measured in a
A. weight sensory evaluation?
A. Sight
B. aroma
B. smell
C. viscosity
C. taste
D. flavour
D. all of the above
E. appeal
114. You have cooked too much food and
109. With respect to the definition of an allied would like to freeze the leftovers. What
industry, which is an allied industry with do you do?
the food industry? A. Put it in the freezer while it is still hot
A. Explosives Industry B. Let it cool for 20-30min before freezing
B. Packaging Industry C. Leave it on the bench for a few hours,
then freeze it
C. Jute Industry
D. Put it in the fridge straight away, then
D. Leather Industry freeze it later
110. Which is NOT an element that makes up 115. The chemical growth requirements essen-
Protein tial for bacterial growth are ?
A. Oxygen A. Water, carbon, Nitrogen & sulphur
B. Carbon B. Water
C. Water, carbon, oxygen, phosphorus,
C. Sulfate
Nitrogen, sulphur and other trace ele-
D. Hydrogen ments

D. Environmental waste 121. The name of the process when fat short-
ens gluten strands in pastry making is:
116. Which one of the following hygiene rules
is the most important to follow? A. Gelatinisation
A. Good personal cleanliness. B. Dextrinisation
B. Wearing suitable headwear. C. Caramelisation
C. Leaving cleaning to the supervisor.
D. Shortening
D. Reporting to a manager when the
NARAYAN CHANGDER
cleaning is completed.
122. Which is the main raising agent used
117. Amino acids are joined together by chem- when making choux pastry?
ical bonds. When these bonds are broken, A. Bicarbonate of Soda
the process is called
B. Yeast
A. coagulation
B. gelatinisation C. Steam
C. denaturation D. Air
D. shortening
123. Which one of the following is the main
118. What are microbes? reason for following correct procedures
A. A type of bacteria that can cause food when dealing with customers’ property?
to spoil quickly
A. To save time
B. A type of enzyme that causes food to
break down quickly B. To save money.
C. All micro-organisms, including bacte- C. To keep areas tidy.
ria, fungi and mould
D. To prevent loss.
D. Food-poisoning bacteria only
119. Which of the following kills the food 124. Which of the below are rules for work in
spoiling bacteria? the kitchen?
A. drying A. Wash your hands

B. boiling B. Wear apron & hairnet
C. freezing C. Wash dishes properly
D. using salt and sugar
D. All of these
120. What is the dry heat cooking method?
A. Food is cooked uncovered without 125. What is the name of the gas produced by
adding any liquid or fat or cooked in dry yeast and bicarbonate of soda?
heat in an oven A. Carbon monoxide
B. Food is cooked using a hot liquid,
B. Carbon Dioxide
steam, or a combination of both.
C. Food cooked in fat C. Oxygen
D. none of above D. Nitrogen

126. Which one of the following is the main C. Bread

reason to maintain good personal hy- D. Salami
giene?

A. To provide a positive image to col- 131. The sensory characteristics of food in-
leagues. clude:
B. To prevent cross-contamination. A. Mouthfeel, Odour, Texture, Apperance
C. To please the manager. B. Appearance, Odour, Flavour, Texture
D. To look smart. C. Colour, Flavour, Mouthfeel, Odour
127. Which of the following is an example of a D. Sweet, Salty, Sour, Bitter, Umami
BAD food hygiene practice that could lead
132. What is the danger zone temperature for
to cross-contamination?
harmful bacteria?
A. chopping raw and cooked meat on the
A. Temperatures between 4-69 Degrees
same chopping board
B. Temperatures between 0-60 Degrees
B. washing vegetables in clean water
C. Temperatures between 5-60 Degrees
C. keeping food in food grade containers
D. washing hands before handling food D. Temperatures between 4-50 Degrees
128. Which one of the following is an em- 133. Under the Food Act 2003 (NSW), what
ployee’s responsibility under the Health unsafe food storage practices could a
and Safety at Work Act? restaurant receive a penalty for?
A. To inform the local authority if not A. Storing food at unsafe temperatures

happy at work. B. Storing food in damaged and cluttered
B. To maintain the well being of self and storage areas
others. C. Untreated pest infestation
C. To comply with the food safety rules as D. All of the above
set by the employer.
D. To inform colleagues and managers 134. The name of the process when starch
when customers complain. granules well and thicken a sauce called:
A. Gelatinisation
129. This is the definition forGelation is the
process of gel formation B. Dextrinisation
A. gelation C. Caramelisation
B. coagulation D. Shortening
C. oxidation 135. What method of Food Preservation used
D. gelatinisation in making a Strawberry Jam?
A. Freezing
130. Which of the following is NOT considered
a perishable food? B. Salting
A. Cooked pasta C. Sugaring
B. Raw meat D. Vacuum Packing

136. Which two words would best reflect C. fish, oysters and sushi
what a quantitative test relates to? D. chocolate bars
A. sensory
142. which of the following is used to moisten
B. quantity foods and consists of a tube with a huge
C. measurable bulb on top?
D. appeal A. pasta spoon
B. slotted spoon
137. Which of the following is the best repre-
NARAYAN CHANGDER
sentation of data collected from rating test C. pastry brush
in descriptive analysis? D. turkey baster
A. pie chart 143. Which one of the following is the correct
B. bar graph procedure when discovering a fire?
C. line graph A. Locate and activate the alarm.
D. RADAR diagram B. Leave building by the lifts.
C. Pick up a fire extinguisher.
138. Which is the main raising agent used
when making bread? D. Switch off all lights.
A. Bicarbonate of Soda 144. Triangle test is where

B. Yeast A. 3 food samples are given, two which
are identical, testers are required to pick
C. Steam
out the one that is different
D. Air
B. the degree of discrepancy from the
139. Which of the following are factors that ideal can be estimated
may affect the results of sensory evalua- C. food samples are ranked based on a
tion single quality
A. level of hungriness D. information are provided to describe
B. lightings each food sample
C. peer pressure 145. What is an enzyme?

D. All of the above A. A type of microbe that causes decom-
position of foods
140. The process involving the browning of
B. A type of mould that grows on bread
starch when food is subjected to dry heat
C. Another word for microbe
A. Caramelisation
D. A protein that can speed up chemical
B. Dextrinisation reactions
C. Gelatinisation
146. The process where yeast makes CO2 gas
D. none of above to make bread rise is called:
141. High-risk foods that are easily contami- A. Gelatinisation
nated are B. Foam Formation
A. dried, uncooked rice and pasta C. Fermentation
B. flour and powdered milk D. Denaturation

147. Slows down bacteria growth 152. Which one of the following is a method
to warn people of hazards?
A. refrigerator

A. The internet.
B. freezer
B. Warning signs.
C. the kitchen counter
C. Denying access.
D. your locker
D. Policy manual.
148. How does cooking affect the structure of 153. Hedonic (relating to pleasure) descriptors
meringue? are preference tests used by companies to
A. kills bacteria assess the pleasure the food gives them.
Which of the following are hedonic tests?
B. denatures the proteins
A. Participants use a range facial descrip-
C. coagulates the proteins tors ranging from very unhappy to smiling
D. dries out the mixture and forms a solid broadly
foam B. Three samples of products are pre-
sented for tasting with one being different
149. Which is the following the main require-
ment(s) for the bacteria to grow? C. Describing the food using terms such
as delicious, yummy, foul, good, revolting
A. Nutrient requirement
B. Oxygen requirement D. Food is rated on a 9 point scale with 5
C. Oxygen and nutrient requirement being a neutral reaction
D. Physical and chemical requirement 154. Milk is a type of emulsion

A. water-in-oil
150. Which one of the following is the main
reason to prevent unauthorised access? B. water-in-milk
C. oil-in-water
A. To prevent theft.
D. all of the above
B. To prevent spillage.
C. To prevent untidiness. 155. What is the best way to thaw frozen
meat?
D. To prevent time wasting.
A. In the fridge
151. Caremalisation is caused by what chemi- B. In a bowl of warm water
cal reaction? C. In the microwave
A. the browning of proteins causing a D. At room temperature
change of colour and flavour
156. How many times can you reheat any food
B. browning of sugar causing a change of
leftovers?
colour and flavour
A. Once
C. browning of carbohydrates causing a
change of colour and flavour B. Twice
D. the browning of fats causing a change C. As many as you can

of colour and flavour D. Not sure

1.2 Historical Overview of Food Technology 18
157. Usually one of three types of sensory B. To give a more detailed description of
tests are used to assess the qualitative as- the sensory properties of the product
pects of a food. Which of the following
describes a profiling test? C. To try to establish how much or how
little the testers liked or disliked a given
A. To try to determine whether con- product
sumers can tell how the products are not
the same D. none of above
NARAYAN CHANGDER
1.2 Historical Overview of Food Technology
1. Organisms which are living and have been A. Dairy
“scientifically modified” in a laboratory to B. Grains
be able to withstand herbicides, insecti-
cides, and other chemicals are known as C. Fruit
A. Bacteria D. Protein
B. GMO’s 6. Vegetables have different of doneness it
C. Botulism is done when it has reached the desired
degree of tenderness. the following are
D. Listeris
the quidelines to achieve proper doneness
2. The were the first know people to con- in vegetables. except
trol fire and apply it to cooking. A. cook vegetables close to service time
A. Chinese B. cut vegetables into uniform pieces
B. Spanish C. separate tough part from tender part
C. Italians D. cook different kinds vegetables to-
D. French gether
3. A disadvantage of crops from the green 7. Developed countries

revolution is that A. have low levels of food security and
A. they are low in zinc and iron less waste
B. they use less machinery B. have less food than they need and low
levels of waste
C. they are only fit for conditions of flood
D. none of above C. have more food than they need and
high levels of waste
4. The combine effect of taste and aroma D. have high levels of food security and
A. flavor low levels of waste
B. texture 8. How does freezing work to preserve
C. chewiness food?
D. mouthfeel A. Provides an acidic environment.
5. Which part of MY PLATE does this food B. Removes oxygen exposure.

(bread)belong to? C. Removes water content.

D. Removes water content by freezing 14. What type of agriculture uses the largest
water particles. percentage of the World’s land area?

A. dairying
9. Ancient grain used by the Aztecs with
a high protein level and resistance to B. mediterranean
drought. C. plantation
A. maize D. shifting cultivation
B. sorghum
15. Which antioxidants vitamin helps to ab-
C. amaranth sorb iron?
D. farro A. Vitamin C
B. Vitamin A
10. It is the process of prolonging the shelf
life of a raw product by means of drying, C. Vitamin D
freezing, salting and etc. D. Vitamin E
A. Food management
16. Which of the following was NOT a location
B. Food processing of independent plant and animal domesti-
C. Food preservation cation?
D. Food nutrition A. Africa

B. China
11. Which of the following areas of the world
C. Peru
most likely leads the other areas listed be-
low in the production of wheat? D. California
A. Central Brazil 17. Which of the following is a characteristic
B. Interior Australia of a dairy farm outside of a milkshed?
C. Eastern Europe A. produces primarily fresh milk
D. Central Africa B. has a focus on processed milk; such as

butter or cheese
12. This chef is responsible for sauces and C. needs very few refrigerated trucks
stews.
D. none of the above are true
A. Sous
18. A decorative arrangement added to food
B. Saucier
or drink
C. Station A. accessory
D. none of above B. garnish
13. What method of food preserving deprives C. olfactory
microorganisms of moisture? D. variables
A. canning
19. In the middle ages, this was used for eat-
B. pickling ing since there were no forks or spoons.
C. drying A. Hands
D. freezing B. Trenchers

C. Banana leafs 25. Farmers in MDCs grow crops and raise an-
D. Croutons imals to sell directly to
A. Consumers
20. Science of applying nutritional principles to
meal planning and preparation to address B. Markets
both health and disease. C. Stores
A. nutritionist D. Food processing companies
B. dietetics
NARAYAN CHANGDER
26. a hormone produced by the body, for ex-
C. food product development
ample when you are frightened, angry, or
D. nutritional therapist excited, that makes the heart beat faster
and prepares the body to react to danger:
21. What is fallow soil?
A. addictive
A. Soil that is left uncultivated so that it
can rest and regenerate nutrients. B. adrenelin
B. Soil that has been depleted on nutri- C. adrenalin
ents. D. antacid
C. The process of desertification.
27. a substance that is added to food in order
D. Soil that has been cleared and fertil-
to improve its taste or appearance or to
ized by a process called shifting agricul-
keep it fresh and stop it from decaying
ture.
A. added substance
22. These include bacteria, mold and yeast.
B. aditives
A. enzymes
C. additives
B. microorganisms
D. dairy products
C. cells
D. amino acids 28. This historical event ended the reign of
kings and queens in France and left chefs
23. any substance that plants or animals need out of work.
in order to live and grow
A. Greek Olympics
A. calories
B. Middle Ages
B. nutrient
C. Industrial Revolution
C. nutrition
D. French Revolution
D. nutrent
24. Compared to most countries in the world 29. which food type requires more land and
USA has a feeds less
A. low level of food security A. corn

B. high level of food security B. livestock
C. medium level of food security C. fruits
D. average to high level of food security D. fish

30. Which of the following is the best method C. consumes a lot of land to feed a small
for drying foods? number of people

A. sun D. All are true
B. oven 36. Fact, occurrence, circumstance, or process
C. microwave oven that can be observed.
D. food dehydrator A. numerical observation
B. kilogram (kg)
31. Choose the economic factors
C. phenomenon
A. transport, irrigation, terracing
D. International System of Units (SI)
B. transport, capital, technology
C. government loans, land tenure, no- 37. What is an economic difficulty faced by
madic dairy farmers?
D. none of above A. It is labor intensive.
B. There are too many regulations.
32. Jessa plans to cook Bopiz for her catering
function. which part of pork cuts would C. Cows need to be moved to different
she buy? grazing regions based on seasons.
A. leg D. Loss of farmland to urban sprawl.
B. loin 38. The most significant factor as to why
C. picnic North China grows crops other than wet
rice is
D. variety
A. Cultural tradition
33. How does freezing foods affect bacterial B. Ethnic precedence
growth?
C. climate
A. Kills bacteria
D. soil
B. Allows bacteria to grow rapidly
39. Factors that can change in an experiment
C. Stops or slows down bacteria
A. ingredients
D. none of above
B. components
34. The agricultural revolution provided soci-
C. variables
eties with
D. items
A. Protection
B. Food security 40. The teacher demonstrated to the students
the proper way of slitting the abdominal
C. An economy
part of the poultry and pulling out the en-
D. A class system trails. this step in dressing chicken is ref-
fered to as
35. which of the following are criticisms of
Shifting Agriculture? A. slaughtering
A. encourages deforestation B. defeathering
B. leads to soil erosion and depletes nu- C. exisceration
trients D. scalding

41. The largest effect of increased mechaniza- 46. Study of the nature of food, the causes
tion in modern agriculture has been of deterioration, the principles underlying
food processing, and the improvement of
A. reduced need for farm laborers
foods for the consuming public. incaparina
B. a diversification of agricultural crops
A. food science
C. a lack of reliance on cash crops B. food product developer
D. a division of arable land among more C. nutrition
individual farmers
NARAYAN CHANGDER
D. food safety specialist
42. Which of these terms best matches the fol- 47. What is a by-product?
lowing description:An agricultural process
that involves nomadic animal husbandry? A. Product which is the waste material
from farming
A. Animal domestication
B. Secondary product made in the produc-
B. Pastoralism tion or synthesis of something else
C. Ranching C. A product that is bought from farming
system
D. Dairying
D. none of above
43. The human analysis of the taste, smell,
sound, feel, and appearance of food 48. Which of the following is not an indication
that food is spoilt?
A. taste test panel
A. Color
B. sensory evaluation
B. Odor
C. colorimeter C. Taste
D. test panel D. Mass
44. About what year did the first Agricultural 49. Choose 3 inputs of farming
Revolution occur? A. Sowing, pesticides, labour
A. 3000 BCE B. Fertiliser, sowing, energy
B. 8000 BCE C. Labour, machinery, energy
C. 1000 CE D. none of above
D. 20000 BCE 50. Where were cattle, sheep, and goats first
domesticated?
45. one of the many substances found in food
such as meat, cheese, fish, or eggs, that A. Central America
is necessary for the body to grow and be B. Northeastern Africa
strong
C. Southeast Asia
A. protein D. Northern China
B. vitamins
51. Raising and cultivating fish and shellfish in
C. fibre controlled bodies of water is known as
D. mineral A. Fish Farms

B. Ocean Farms C. 25%

C. Aquaculture D. 400%

D. Commercial Fisheries 57. During prehistoric times, this type of food
52. What is an example of a subsistence preservation involved putting food out in
crop? the sun in order to dry it out.
A. Corn A. Salt burying
B. Honey B. Solar cooking

C. Sun drying
C. Tobacco
D. None of the above
D. Sugar
58. Which is a reason for opposition of GMOs
53. The author of the first cookbook was?
for places such as Africa?
A. August Escoffier
A. antibiotics may lose their effective-
B. Marcus Apicus ness
C. Marie-Antione Carame B. concern about trade with Europe
D. Boulanger C. higher resistance to pests and higher
profit margins
54. A characteristic of a plant or animal is also
known as one of its D. all of the above
A. Genes 59. A texture quality based on the size of the
B. Traits particles in a food product
C. Aspects A. brittleness
D. Norms B. firmness
C. graininess
55. A group of molecules, typically called fats
and oils, that carry flavor in foods. Exam- D. chewiness
ples include:butter, olive oil and margarine
60. Which of the following is a benefit of food
A. molecules preservation?
B. lipids A. Decrease food waste
C. molecules B. Increase shelf life
D. lyposiine C. Make seasonal foods available year
round
56. The Green Revolution resulted in an in-
crease in production of cereal grains in the D. All of them
developing world, providing “cheap” calo- 61. Anna wants to celebrate her birthday in
ries for growing populations. By roughly a restaurant she ordered food from ap-
what percent did cereal grain production in- petizer to dessert at Php. 300.00 per
crease throughout the course of the green cover good for 60 pax and she paid a total
revolution? amount of Php. 18.000.00 what type of
A. 200% menu dishes avail of?
B. 100% A. table d hote

B. cycle menu B. Technology

C. ala carte C. Career science
D. static menu D. Food production
62. The best before date is there to 67. The adoption of agriculture by neolithic so-
cieties resulted in
A. make you want to buy a product
A. development of less-hierarchical soci-
B. tell you that it has expired
eties
NARAYAN CHANGDER
C. let you know it is the best product to
B. increased gender equality
buy
C. cultures adopting a more settled
D. to tell you about the quality of the prod- lifestyle
uct
D. an increase in nomadic hunting
63. Which of the following was NOT a positive
result of the Green Revolution? 68. three states of matter
A. Increased crop yields from industrial A. solid, liquid, oxygen

fertilizers B. gas, air, hydrogen
B. global expansion of organic and sus- C. liquid, solid, gas
tainable agriculture D. none of above
C. A global increase in food security due
69. Which is NOT a function of fat?
to reduced crop failure
A. enhance flavor and palatability of food.
D. Increased crop yields from hybridized
seed varieties B. carrier of fat soluble
C. protect the heart and kidneys
64. In which part of the world were seed crops
first domesticated? D. repair body tissues
A. India 70. to use fuel, energy, or time, especially in
B. Southwest Asia large amounts
C. Northern Europe A. digest
D. Southern Europe B. contain

C. control
65. Lowered quality and safety of a product
D. consume
caused by adding inferior ingredients that
may be toxic. 71. The students are prepairing food for their
A. food security culminating activity. they are expected to
invite 100 guest. what type of service is
B. food terrorism
more convenient for 100 guest with lim-
C. adulteration ited space and food servers?
D. food analogs A. Counter service
66. The practical application of scientific B. Russian service
knowledge is know as C. Buffet Service
A. Food science D. french service

72. The inability to distinguish between the A. Apple

flavors of some foods B. Strawberry

A. mouth blind C. carrots
B. sensory blind D. tomatoes
C. taste blind 78. Which of the following was an environ-
D. hearing blind mental factor that contributed to the agri-
cultural revolution?
73. What information did Whittlesey’s map
from 1936 provide? A. End of the last ice age
B. Religious practices
A. The relationship between the type of
agriculture region and climate C. Discovery of fire
B. The type and quantity of crops around D. Rivers
the world 79. A bundle of nerve fibers located at the
C. The areas of undernourishment in the base of the brain behind the bridge of the
world. nose
D. The distribution of farmers and ma- A. olfactory
chinery around the world. B. scent receptor
74. How a food feels in the mouth C. olfactory bulb
A. firmess D. aroma
B. brittleness 80. How does dehydration work to preserve
C. chewiness food?
A. Provides an acidic environment.
D. mouthfeel
B. Removes oxygen exposure.
75. Where did Agriculture originate?
C. Removes water content.
A. Africa D. Removes water content by freezing
B. China water particles.
C. Multiple hearths 81. A is a substance made of two or
D. Fertile Crescent more different elements chemically joined
together
76. Many GMO’s are created to the
A. compound
growth of the plant or animal this means
growth is sped up. B. mixture
A. Decrease C. solution
B. Accelerate D. disaccharide
C. Accentuate 82. Intensity of a color.

D. Velocity A. chroma
B. value
77. Which of the following fruit and vegeta-
bles have higher water percentage compo- C. hue
sition? D. weight

83. This french chef opened the first restau- 89. Tall container used to accurately mea-
rant and just served “restoratives, “ sure the volume of liquids to the nearest
which is soups. milliliter.
A. Boulanger A. weight
B. Escoffier B. graduated cylinder
C. Carame C. science
D. none of above D. International System of Units (SI)
NARAYAN CHANGDER
84. What is NOT a reason for the current food 90. This chef is in charge of a particular area.
crisis? A. Station
A. farming technology B. Chef de Cuisine
B. Climate Change C. Sous
C. Rising Prices D. none of above
D. poor soil
91. Which of the following is an important
85. The information gathered during an exper- agricultural hearth?
iment A. Ethiopia
A. components B. North America
B. data C. Southwest Asia
C. variables D. All Answers are true
D. garnish
92. Economical cereal that contains 28%
86. poverty and food security protein and is formulated from maize,
sorghum, and cottonseed flour.
A. are closely linked
A. incaparina
B. there is no link
B. amaranth
C. cause problems
C. freekeh
D. impacts on people
D. millett
87. The loss of Riboflavin milk can be pre-
vented of milk is? 93. What climate is associated with Pastoral
Nomadism?
A. heated to a boiling point
A. humid-low latitude
B. pasteaurized before packing
B. arid/semi arid
C. kept cold and protected from light
C. warm mid-latitude
D. fermented and sealed
D. cold mid-latitude
88. What does it mean to preserve food?
94. What type of agriculture is practiced by
A. To make food last longer the largest percentage of the world’s peo-
B. To not waste food ple?
C. To stop the growth of bacteria A. pastoral nomadism
D. All of these B. hunting and gathering

C. dairying C. meiscus
D. intensive subsistence D. variable

95. Which of the following is NOT true of 100. Terracing is the
MDC’s A. flattening of land for farming
A. low percentage of farmers in the labor B. stepping of land for farming
force
C. ploughing of land for farming
B. heavy use of machinery because of
D. none of above
Commercial farming
C. Amount of land dedicated to farming 101. This chef is the manager responsible for
has decreased in the last century all aspects of food production
D. most food produced on farms is con- A. Garde Manger
sumed elsewhere B. Expediter
96. When using a scale in FOOD SCIENCE, this C. Executive
procedure is used to find the mass of a sub- D. Chef de Cuisine
stance, but not it’s container
102. Paragraph 1 Key Detail
A. leveling
A. Americans are “smart” to keep corn
B. setting as “the most widely grown crop.”
C. taring B. At present, Americans are the most
D. weighing productive corn farmers in the world.
C. They export an average of $10 billion
97. Natural or manufactured substances used
worth of corn per year.
in place of foods or food components.
D. According to the United States Depart-
A. food analogs
ment of Agriculture (USDA), corn is one of
B. food terrorism the few American products with a trade
C. adulteration surplus
D. food security 103. Boserup’s model states that food produc-
tion will increase to meet a rising popula-
98. If a monkey, a squirrel and a bird are rac-
tion because
ing to the top of a coconut tree, who will
get the banana first? A. Farmers will adapt to rising demand
and develop new methods to increase
A. None
food production.
B. squirrel B. Boserup’s model states that food will
C. bird fail to meet the increased demand result-
D. monkey ing in undernourishment and death for mil-
lions of people.
99. Educated guess of a possible or tentative C. Life always finds a way.
solution to a problem based on available
evide D. The needs to the many outweigh the
needs to the few. The majority of people
A. hypothesis will dictate where food resources are allo-
B. applied science cated.

104. The set of economic and political rela- 109. what do you call the sugar in milk or milk
tionships that organize food production for carbohydrates?
commercial purposes. A. fructose
A. Agribusiness B. lactose
B. Commercial agriculture C. glucose
C. Eco-cultivation D. sucrose
D. Corporate geopolitical transactions 110. Which food preservation technique
NARAYAN CHANGDER
works by providing an acidic environ-
105. Color tone that refers to whether the ba-
ment?
sic color is red, blue, or green.
A. Adding Sugar.
A. texture
B. Sun-Drying.
B. value
C. Adding Lactic Acid.
C. weight
D. Pickling.
D. hue
111. The gold rush brought pioneers to and
106. Sauce is richly flavored thickening liquid
used to complement a meal .what leading A. Colorado & Utah
sauce is used in making carbobara?
B. California & Utah
A. Veloute sauce
C. California & Colorado
B. Brown sauce
D. none of above
C. Bechamel sauce
112. In the early days, coffee was imported
D. tomato sauce from which country?
107. Organic farming is A. Africa
A. farming that doesn’t use manufac- B. Mexico
tured chemicals C. Italy
B. farming that only produces healthy D. France
crops
113. Path of food from the growth of raw
C. farming that produces high yield crops product, through processing, preparation,
and presentation, to the final consumer.
D. none of above A. hydroponic crop
108. This chef revolutionized French cooking, B. harvesting

and hosted a cooking show simplifying C. farm to table
French Cooking in USA D. farm to school
A. Bobby Flay
114. Quality of how well one part of a food
B. Emeril Lagasse slides past another without breaking.
C. Julia Child A. chewiness
D. Gordon Ramsey B. graininess

C. brittleness 120. This practice using silverware (forks,

D. firmness etc.) to eat was brought to France by?

115. Which of the following options best ex- A. Boulanger
emplifies pastoralism? B. Carame
A. A small, organic farm grows corn, soy-
C. Catherine De Medici
beans and squash together in rows.
B. A large farm grows a couple of prof- D. Escoffier
itable crops.
121. Which of these is NOT a part of food se-
C. A small farm raising pigs and cows.
curity?
D. A group of nomadic shepherds tends
flocks of goats and sheep in Eastern A. cost
Africa. B. Reliable Access-can always get it
116. Climate for Plantation farming C. High Quality
A. Arid/Semi-Arid
D. Nutrition-survival
B. cold and rainy winters, dry hot sum-
mers 122. When farmers alternate what they grow
C. tropical or sub-tropical on a piece of land to maintain the nutrition
D. it varies and can happen in many cli- of the soil.
mates A. Crop maintainance
117. Which statement regarding vitamins is B. Crop sustainability
most accurate?
C. Crop rotation
A. In organic substances needed in the
body D. Soil protection
B. cannot be destroyed by heat, light or
oxygen 123. The ability of a substance to draw up the
muscles of the mouth
C. regulate physiological processes
D. control composition of body fluids A. mouthfeel
118. Which is not a function of water? B. astringency
A. regulates body processes C. texture

B. carrier of waste products D. graininess
C. provides energy
D. regulates body temperature 124. soil desertification is
A. farming too much on land and soil
119. Preservation of food means:
turns to desert
A. To keep food safe
B. soil is replaced by sand
B. To retain quality of food
C. To prevent decomposition of food C. there is a lack of water in the area
D. All the above D. none of above

125. Specifically, how do farmers clear the C. Slash and Burn farming
land for shifting cultivation?
D. Plantation farming
A. Farmers use machines to cut the trees
down and clear the debris. The debris is 130. What factor does not contribute to the
then burned and the ash is used to fertil- variation in food consumption around the
ize the next rotation of crops. world?
B. Farmers slash the vegetation and burn A. development level of a country
the debris
NARAYAN CHANGDER
B. physical conditions such as climate
C. Farmers rotate crops every year to
C. cultural preferences
make sure that the land remains produc-
tive and does not go fallow. D. absolute location
D. Farmers use modern technology and 131. Which of the following statements are
advanced farming techniques to maximize true about drug crops impact on food sup-
production on their farms. ply?
126. characteristics the soil should be under- A. Farmers in LDCs grow drug crops for
stood to choose correct way to farm long great profit
term
B. Drug crops use up arable land that
A. true could be used for food
B. false C. MDC’s produce a majority of the
C. sometimes worlds Drug Crops
D. none of above D. Drug Crops are a parasitic and inva-
sive species
127. What type of agriculture requires a lot of
labor and focuses on a small plot of land? 132. What event helped geographers and
other scientist determine when the first
A. Extensive agriculture
Agricultural Revolution occurred?
B. Intensive subsistence agriculture
A. The population of the world began to
C. Pastoralism grow rapidly.
D. Commercial agriculture B. There are farming artifacts left behind
in early agricultural settlements.
128. a chemical compound that contains carbon
two hydrogens and one oxygen C. Written records.
A. vitamins D. Cave paintings depict scenes of early
B. carbohydrates agriculture.
C. proteins 133. What type of agriculture is practiced to

D. minerals produce food for sale off the farm?
A. Commercial
129. A name closely associated with shifting
agriculture is B. Subsistence
A. Pastoral Nomadism C. Cash crop
B. Transhumance D. Maize

134. Crops grown with their roots suspended B. consumers

in liquid nutrient solutions. C. sensory evaluators

A. hydroponic crops D. taste test panel
B. biotechnology
140. What do you find in the middle of
C. aquaponic crops nowhere?
D. fodder A. H
135. The main reason for preserving food is B. D
to: C. E
A. Improve its colour and taste D. Q
B. Increase its shelf life
141. This chef is the pastry chef, prepares pas-
C. Make costly food available tries and desserts.
D. Change its texture A. Poissonier
136. Climate change affects agriculture B. Patissier
through changes in C. Rotisseur
A. temperature D. none of above
B. rainfall
142. How did humans obtain food before the
C. carbon dioxide Agricultural Revolution?
D. all of these A. Hunting animals and following migrat-
ing herds
137. Reasons for uneven distribution of food
includes B. Hunting and Gathering
A. political C. Subsistance harvesting of local plants
such as fruits and berries.
B. social and economic
D. Humans wer opportunistic harvesters,
C. rising prices
taking available vegetables and fruits as
D. all the above they found them.
138. Term describing foods and beverages 143. A texture quality based on how easily a
that supply vitamins, minerals, and other food shatters or breaks apart
healthful substances with relatively few A. brittleness
calories.
B. graininess
A. nutrient dense
C. firmness
B. thermodynamics
D. chewiness
C. descriptive observation
D. metric system 144. Other challenges to food security
A. how much money one has
139. A group of people who evaluate the fla-
vor, texture, appearance, and aroma of B. the way you use the land
food products C. changes in temperature
A. test panel D. war and competition for land

145. What is it that stands up, but grows 150. This chef is an assistant to the executive
down? chef.
A. Lamp A. Saucier
B. Candle B. Sous Chef
C. Rain C. Station
D. Tree D. Tournant
151. The main roles of protein in the diet in-
NARAYAN CHANGDER
146. birds, such as chickens, that are bred for
clude which of the following?
their eggs and meat are called
A. Provide energy and satiety
A. polutry
B. Growth and repair of cells
B. poultry
C. Vision and skin health
C. pulses
D. Support bone structure and epithelial
D. processed food health
147. Deep, wide-mouthed container with a 152. Estimate the kilocalorie value of 25g bis-
pouring lip used to hold substances during cuit with 16g total carbohydrates.
experim A. 54kcal
A. beaker B. 64kcal
B. length C. 74kcal
C. meta-analysis D. 84kcal
D. conclusion 153. The qualities of a food identified by the
senses
148. Eggs serve many important functions in
cookery. what is the function of eggs A. olfactory
when it used to blind food together? B. sensory characteristics
A. As Leavening agent C. senses
B. as a thickening agent D. brittleness
C. as a clarifying agent 154. When food decomposes it
D. as an emulsifying agent A. means you can eat it
149. Where is shifting cultivation found? B. means food can safely be eaten in a
month’s time
A. Tropical regions with relatively high
C. means food breaks down and rots
temperatures and abundant rainfall.
D. means that nothing changes
B. Developed countries with a low num-
ber of farmers. 155. This chef organized how the kitchen
C. Less developed countries with a heavy works through the kitchen brigade and cat-
reliance on subsistence agriculture. egorized the Mother Sauces.
D. Societies that rely on hunting and gath- A. Boulanger

ering. B. Escoffier

C. Carame 161. Curved surface of a liquid in a measuring

D. none of above container.

A. science
156. and ate socially and hosted ban-
B. control
quets.
C. meniscus
A. Italians, French
D. hypothesis
B. Chinese, Japanese
C. Germans, Italians 162. Pastoral nomadism is practiced in cli-
mates similar to that of
D. Greeks, Romans
A. Mediterranean Agriculture
157. Provides a way to test a hypotheses in B. Subsistance Agriculture
order to verify or disprove it
C. Ranching
A. experiment
D. Plantations
B. test panel
163. Which of the following provides the best
C. hypothesis
example of quinary economic activity?
D. consumer taste panel
A. A stockbroker investing in a company’s
158. Which of the following was probably the development and marketing of a pest-
first type of agriculture in human history? resistant soybean
A. Seed Agriculture B. An entrepreneur who buys apples

from local farmers and produces apple
B. Aquaculture juice for resale
C. Pastoral Nomadism C. A supermarket chain buying produce
D. Hunting and Gathering from large food producers and repackag-
ing the product with recognizable brands
159. is a common process used in the food to sell them to local consumers
industry that involves the addition of salt, D. Researchers at a public land grant col-
sugar, and vinegar to lengthen their shelf lege developing hybridized corn that will
life. increase yields and grow in colder cli-
A. canning mates
B. dehydration 164. A strategy to reduce food security is
C. pickling A. Better management of fishing and
D. salting crops
B. improve income
160. To increase yields what practice to farm-
ers in SE China engage in? C. reduce population size
A. double cropping D. hope for the best
B. slash and burn 165. How conflict lead to food shortages?

C. threshing A. kills the farmers
D. crop rotation B. displaces people from land

C. soliders take all the food for them- C. heart

selves
D. liver
D. none of above
171. The art and science of producing food
166. What is the agricultural activity associ- from the land and tending livestock to feed
ated with the raising of domesticated an- humans.
imals such as cattle, horses, sheep, and
goats? A. Agribusiness
NARAYAN CHANGDER
A. Animal farming B. Agriculture
B. Ranching C. Biotechnology
C. Animal husbandry D. Agricultural revolution
D. Livestock 172. pesticides and fertilizers can harm soil
167. During which decade did the Green Rev- A. true
olution result in exponential increases in
B. false
food production (particularly that of cereal
grains) worldwide? C. true when they are overused
A. 1930’s D. none of above
B. 1960’s
173. a food that is used with other foods in
C. 2010 the preparation of a particular dish
D. 1890’s A. fat
168. In a large food service operation, this B. calories
chef reports to the executive chef.
C. ingredient
A. Station
D. preservative
B. Sous
C. Chef de Cuisine 174. Able to be repeated with similar results
by following a written record.
D. none of above
A. astringency
169. Louis Pasteur invented the process of ,
B. replicable
which heat treated food to reduce bacteria.
C. compression
A. Canning
D. texture
B. Homogenization
C. Pasteurization 175. Any deliberate change in food occurring
D. none of above between its point of origin and its avail-
ability for consumption.
170. Mother wants to prepare callos and Goto A. food analog
for fathers birthday party. which variety
you suggest for these recipes? B. food security
A. tongue C. food processing
B. tripe D. food defense

176. Not including Corn, what is a major crop C. consumer taste panel
grown in the US? D. taste test panel

A. lamb and goats
182. This person accepts orders from wait
B. wheat staff and passes them on to the line cooks.
C. fruit plantations A. Expediter
D. rice B. Host/Hostess
177. Where would animal grazing take place C. Executive chef
in the von Thunen model? D. none of above
A. First ring 183. The property of evaporating quickly
B. Second ring A. evaporation
C. Third ring B. condensation
D. Fourth ring C. volatile
178. In 1634 opened in Boston to provide D. graininess
travelers a place to stay. 184. Food spoilage is due to
A. Cole’s Inn A. Micro-organisms and toxin produced
B. Holiday Inn B. Microorganisms and excess produc-
C. Best Western tion
D. Howard Johnson’s C. Enzymes an excess production
D. All the above
179. In arid climates, like Southern California
and the Middle East, can cause the soil 185. The way a product feels to the fingers,
to become salty and infertile. tongue, teeth, and palate
A. erosion A. graininess
B. topsoil loss B. firmness
C. salinization C. consistency
D. droughts D. texture
180. What does the word cultivate mean? 186. What agriculture do we primarily find in
LDC’s?
A. To care for
A. Mediterranean
B. To grow
B. plantations
C. Farming
C. truck/fruit farming
D. Agricuture
D. dairy farming
181. A group of untrained consumers who
187. which is related to Food technology
evaluate products after they have been de-
veloped to determine what the average A. History
consumer will prefer B. Life Science
A. test panel C. English
B. sensory evaluators D. None

188. This chef perfected sauces for the “Grand B. Freezing, Adding Lactic Acid & Dehy-
Cuisine.” drating.
A. Boulanger C. Adding Salt, Canning & Vacuum Seal-
B. Carame ing.
C. Escoffier D. Baking, Frying & Boiling.
D. none of above 194. When a protein and sugar or starch are

present in the same mixture and dry heat
NARAYAN CHANGDER
189. Define project food aid is applied during baking, creating a golden
A. Aid delivered directly to people in cri- brown crust is called
sis A. Crusting
B. Aid delivered to government for sale B. Browning
C. Aid targeted at specific groups C. Chemical Reaction
D. none of above D. Maillard Reaction
190. The primary differences between agri-
195. Sensory organs located on various parts
culture practices in the world are be-
of the tongue
tween those of what two types of re-
gions/countries? A. papillae
A. Africa and Asia B. salivary glands
B. MDC and LDC C. olfactory
C. Eastern and Western Hemispheres D. taste buds
D. Northern and Southern Hemisphere 196. Identifies organs related to the sense of
smell
191. Which food preservation technique
works by reducing oxygen exposure to A. mouthfeel
food? B. olfactory
A. Vacuum Sealing. C. consistency
B. Dehydrating. D. olfactory bulb
C. Sun-Drying.
197. The introduction of the to the Ameri-
D. Freezing. can west impacted the growth of the food
service and hospitality industry.
192. Deliberate contamination of food and/or
water supplies. A. Railroad
A. food security B. Interstate highways
B. food defense C. Cars
C. adulteration D. Subway
D. food terrorism 198. Which of the following is not commercial
193. Which of the following are not examples farming?
of food preservation techniques. A. Pastoral nomadism
A. Adding Sugar, Dehydrating & Pickling. B. Agribusiness

C. Mediterranean 204. a homogeneous mixture of one material

D. Livestock and Cattle Ranching dissolved in another

A. solution
199. What are the 3 main causes of drought in
B. mixture
the Sudan?
C. solute
A. conflict, high fertiliser use, low im-
ports D. blending
B. conflict, low precipitation, limited mar- 205. Flour-liquid mixtures that are stiff
ket access enough to be shaped by hand is called
C. aid dependency, cholera, population A. batter
growth B. dough
D. none of above C. liquid
200. Kool-Aid is an example of a(n) . D. solid
A. element 206. odor
B. compound A. flavor
C. heterogeneous mixture B. mouthfeel
D. homogeneous mixture C. aroma
D. astringency
201. A very small amount of seasoning is
called a 207. In an American service all drinks should
A. dot be served of the guests.
A. at the right side
B. dash
B. at the left side
C. grate
C. across
D. slice
D. infront
202. One of the negative effects of GMO use
is 208. Which of the following is not a feature of
an agricultural cash crop?
A. increased exposure to pesticides.
A. Frequently grown as a monoculture
B. an increase in crop production.
B. Produced according to market trends
C. depletion of soil nutrients.
C. Not suitable for subsistence farming
D. increase risk of birth defects from D. Only kept by the producer and never
GMOs. distributed
203. What type of agriculture is practiced to 209. Which of the following is the leading
feed the farmer and the farmer’s family? cause of hunger in the world in 2015?
A. Commercial A. Crop failure
B. Substantive B. Overpopulation
C. Communal C. War and political instability
D. Subsistence D. Global Warming

210. MDCs have a low number of farmers re- 215. You can smother a kitchen fire by using:
sulting in A. baking soda
A. High yields despite the low numbers B. salt
because the farmers use technology and
modern techniques to maximize harvests. C. tri-class extinguisher
B. High yields because the low number of D. all of the above

farmers produce more than a high number 216. Which is not a group of food guide pyra-
of farmers.
NARAYAN CHANGDER
mid?
C. Lower yields because there are less A. water, milk, yogurt
people to wok on agricultural lands.
B. food additives
D. Lower yield because of desertification
and soil erosion. C. chicken, pork, egg
D. rice, corn and pasta
211. Process of altering organisms or any part
of these organisms to create new or im- 217. Fruits and vegetables are primarily com-
proved products. posed of:
A. biotechnology A. Fructose
B. hydroponic crops B. Minerals
C. adulteration C. Water
D. amaranth D. Maltose
212. Canning microorganisms due to the 218. The loss of farmland in rapidly growing
extreme temperatures urban areas is caused by
A. slows the growth of A. urban sprawl
B. destroys B. soil erosion
C. encourages growth of C. deforestation
D. none of above D. industrialization
213. The following vegetables are good 219. The thinness of a food product, which can
sources of carotene, EXCEPT be measured in terms of pourability
A. mangoes A. firmness
B. carrots B. consistency
C. legumes C. garnish
D. tomatoes D. appearance
214. A device that measure the color of foods 220. A texture quality based on a food resis-
in terms of value, hue, and chroma tance to pressure
A. chromameter A. brittleness
B. huemeter B. chewiness
C. apmeter C. firmness
D. colorimeter D. graininess

221. What effect do salting have on food such A. Technology

as meat? B. Food science

A. It increase the amount of moisture in
C. Ergonomics
the meat
D. none of above
B. It affects the pH and prevent spoilage
C. It dehydrates the meat and slows 227. The process of removing dirt, dust, blood,
down spoilage or there visible contaminants from a sur-
face or equipment is called
D. none of above
A. cleaning
222. The shape, size, color, and condition of a
product B. spraying
A. appearance C. wiping
B. flavor D. disinfecting
C. aroma 228. Professional trained to know and re-
D. mouthfeel search the biology and chemistry of foods
and the processes used to improve and pre-
223. A TLE teacher plans to prepare chicken serve them.
galantine for her food and nutrition class
A. nutritionist
what cooking method is applied for his se-
lection dish? B. food scientist
A. broiling C. scientific method
B. roasting D. food product developer
C. frying 229. System of steps used to solve problems.
D. steaming Steps include asking questions, defining
the problem, conducting research, stating
224. foods that are made from milk, such as the hypothesis, designing the experiment,
cream, butter, and cheese conducting the experiment, evaluating the
A. creamy products results, and reporting the results.
B. farm procuts A. scientific method
C. milk products B. Erlenmeyer flask
D. dairy products C. data
225. This chef is the fish cook. D. metric system
A. Poissonier 230. When water boils, a phase change occurs
B. Patissier so that liquid turns into a gas. The phase
change is called
C. Expediter
A. Condensation
D. none of above
B. Vaporization
226. The scientific study of food and its prepa-
ration is , and has saved many lives C. Evaporation
throughout history. D. Sublimation

231. Access to nutritionally adequate and safe C. low-acid foods

food. D. none of above
A. food security
237. What is commercial farming?
B. food defense
A. Where plant and livestock production
C. food analogs is practiced with the intention of selling
D. food terrorism the products on the market.
B. The practice of growing crops and rais-
NARAYAN CHANGDER
232. Which vitamin deficiency is rickets caused ing livestock sufficient only for one’s own
by? use
A. C C. Farming for crops
B. B D. none of above
C. D
238. Rice is a/an
D. none of above
A. pastoral crop
233. Which food preservation technique B. organic crop
works by heating and sealing food in an C. intensive crop
airtight container?
D. none of above
A. Vacuum Sealing.
239. The Tuareg people of the Sahara and their
B. Dehydrating.
animals seasonally migrate to the higher
C. Canning. lands in the summer and the valleys in the
D. Sun-Drying. winter. This is an example of:
A. pastoral nomadism
234. White Castle was the first quick service
restaurant opened in? B. livestock ranching
A. 1921 C. manipulated migration
B. 1931 D. transhumance
C. 1941 240. What starts with IS, ends with AND and
has LA in the middle?
D. 1951
A. SILAND
235. Are there hunters and gatherers in the
B. DISLAN
world today?
C. ISLAND
A. Sentinelese from the Andaman Islands
D. ANDLIS
B. Tribal nomads from Papua New Guinea
241. Which of the following is NOT true about
C. Aborigines from Central America
Mediterranean agriculture
D. Sudanese tribes in South Africa
A. grow grapes to grow wine
236. Foods that have a pH greater than 5.3 B. grow olives for Olive Oil
are considered to be
C. include a wide variety of aquaculture
A. high acid foods D. Are in places such as California,
B. neutral Greece, and Italy

1.3 Food Science vs. Food Technology 41
242. Which of the following is a protein that B. texture

adds structure to a baked cake? C. coloring

A. Casein D. flavor
B. Haemoglobin
245. were developed in the middle ages
C. Myoglobin to organize the growing numbers of mer-
D. Gluten chants & craftsmen.
A. Classes
243. A tendency to like or dislike a food based
on positive or negative experiences B. Unions
A. mouthfeel C. Guilds
B. astringency D. none of above
C. taste bias 246. How many hours per year does it take to
D. flavor farm 1 hectare of rice paddy?
A. 2000
244. is a distinctive quality that comes
from a food’s unique blend of appearance, B. 1500
taste, odor, feel, and sound C. 3500
A. scent D. none of above
1.3 Food Science vs. Food Technology

1. NASA program discoveries include 4. In the protein food group, there is a
A. Freezer to oven cookware vegetable subgroup that can also be be
counted. Which is it?
B. teflon coating
A. Starchy vegetables
C. vaccum packaging
B. Red and orange vegetables
D. All of the Above
C. Beans and peas
2. One is equal to the amount of energy D. Other Vegetables
needed to raise the temperature of 1g of
E. Dark green vegetables
water by 1 degree C.
A. Calorie 5. Who has the burden to increase the food
production for the expanding world popu-
B. Heat lation?
C. Thermal Energy A. Food Scientist
D. Temperature B. Dietetic
3. What are the fat soluble vitamins? C. Reach Chef
A. Vitamin C E, K, D D. Global Chef
B. Vitamin A, D, E, K 6. Body building food
C. Vitamin C and B A. Go
D. Vitamin A, B, C, D B. Grow

C. Glow 12. What is the effect of a strong acid on en-

D. none of above zymes?
A. activates enzyme inhibitors
7. Will Peter go to Canada next year?
B. enzyme reactions are unaltered
A. No, he willn’t go next year.
C. the enzyme-substrate complex cannot
B. No, he will not go next year.
form
C. No, he shall not go next year.
D. triggers neutralization of acids and
NARAYAN CHANGDER
D. none of above bases
8. Helps maintain a beauty balanced diet of
13. What are channels of distribution
Filipinos. It shows the equivalent of one
serving portion or common food for tod- A. Where you sell the product, e.g. store,
dlers, kids, teens, adults, elderly, preg- online, wholesale etc.
nant and lactating women. B. How many target markets you aim
A. Daily Nutritional Guide Pyramid your product at
B. Daily Dose of Happiness C. Shipping methods
C. Daily Plate to Eat D. All of the above
D. Happy Tummy Guide
14. Which of the following is NOT a reason for
9. The calorific value of food can be measured completing accident reports which is listed
by using Pengukuran nilai kalori dalam in the presentation?
makanan dapat dilakukan dengan menggu- A. To track employee negligence and mis-
nakan takes
A. Bomb calorimeterKalorimeter bom B. For insurance purposes
B. Microwave ovenKetuhar gelombang C. To better understand how to prevent
mikro similar and more serious accidents
C. Thermometertermometer
D. In case of legal investigation
D. X-ray machineMesin sinar-X
15. The serving size of food is located where
10. Cross contamination is on a nutrition table?
A. When you don’t cook food properly A. Top
B. When bacteria is transferred from one
B. Bottom
food to another
C. MIddle
C. When someone gets really angry in the
kitchen D. Anywhere
D. Not really worth worrying about 16. It refers as ingestion of toxins in foods in
11. Roger (come) to see us tomorrow. which microbes have grown
A. come A. Food-borne pathogens
B. will come B. Food-borne intoxications
C. will comes C. Food Spoilage
D. none of above D. Food Safety

17. The time line to turn an idea into a new 22. is caused by consuming food with ex-
product can take cessive calorific value, causing BMI value
to exceed 30

A. 1-2
B. 2-3 A. Obesity Obesity
C. 2-4 B. Anorexia nervosa Anorexia nervosa
D. 3-5 C. Diabetes mellitus Diabetes mellitus

D. AtherosclerosisAterosklerosis
18. What is Clarence Birdesye known for?
A. Crop Rotation and Peanut 23. How many glasses of water does the
eatwell guide recommend you should drink
B. Cereal in a day?
C. Quick freezing & Frozen food
A. 4-5
D. Ice cream churn
B. 2-3
19. It is the result when microbiological, chem- C. 6-8
ical, physical changes occur in food product
D. 10-12
which leads into an unconsumable product.
A. Food Safety 24. The food industry uses four levels of heat
B. Food Spoilage preservation. Which of the following pro-
vides complete destruction of all microor-
C. Food Processing ganisms?
D. Food Preservation A. Commercial sterilization
20. Which of the following is safe food prac- B. Pasteurization
tice? C. Sterilization
A. Place knives in a sink with hot soapy D. Blanching
water so they can soak.
B. Clean your area and equipment as you 25. The 5 different taste?
go. A. Bland, chewy, sour umami, and bitter
C. Use a tea towel to remove hot dishes B. Chard, sour bitter, salty, and umami
from the oven.
C. Sweet, salty, sour, bitter, and umami
D. Use a pan lid to drain boiled pasta.
D. Umami, Sour, Chewy, chard, spicy
21. Which of the following best describes func-
tional foods? 26. The monitoring of the entire production
process for compliance with health, safety,
A. Foods with an extended shelf life
and product standards
B. Foods altered to improve processing
A. Food scientist
C. Foods that have a specific role in the
B. Quality assurance
diet
C. Research
D. Foods altered to provide additional nu-
tritional benefits D. Food technologist

27. One celled microscopic plants. 32. Preserving the food by drying out the
A. bacteria moisture present in food is called
B. yeast A. Freezing
C. mold B. Dehydration
D. none of above C. Cooking
28. ServSafe®is administered by which of the D. Canning
following organizations?
NARAYAN CHANGDER
33. Media is an external influence on a per-
A. The National Restaurant Association
son’s food choices. Which example is from
B. The Society for Foodservice Manage- the media? (FNW-3.3)
ment
A. Food Processing
C. The Food Institute
B. Climate
D. The Partnership for Food Safety Educa-
tion C. Farmland
29. If a recipe calls for 2 tablespoons of milk, D. Commercials
how many millilitres (ml) is this equal to?
34. Which of the following are the two factors
A. 10ml directly influence the elemental uptakes in
B. 20ml plants?
C. 30ml A. Movement of elements in soil solution
D. 40ml B. Soil compaction
30. As a popcorn kernel is heated, water C. Growth of plant root
within the kernel boils forming steam. The
to explode D. Humidity
A. higher temperature of the steam 35. Which of the following agencies does NOT
causes the kernel oversee food industry safety?
B. starches within the kernel cause the A. Center for Disease Control and Preven-
kernel tion (CDC)
C. volume of the steam is greater than
B. National Institute of Standards and
water increasing pressure within the ker-
Technology (NIST)
nel causing it
D. proteins within the kernel causes the C. Bureau of Industry and Security (BIS)
kernel D. Occupational Safety and Health Admin-
istration (OSHA)
31. Which sector of the Australian food indus-
try is responsible for the production of
36. Molds that grow at room temperature.
low-fat milk?
A. psychrophiles
A. Food retail
B. Agriculture and fisheries B. thermophiles
C. Food service and catering C. mesophiles
D. Food processing/manufacturing D. none of above

37. A reaction to a food that involves an im- C. pasteurisation

mune response is a:(FNW-03.1 ) D. irradiation

A. food allergy
43. When carrying a knife you should always
B. food intolerance
carry it by
C. food poisoning
A. the blade.
D. food preference
B. the handle with the blade pointing at
38. The body can heal after injury because of the ground.
the nutrient called ? C. putting it inside something safe like a
A. Water pan.
B. Carbs D. running to back to your cooking area.
C. Minerals 44. If a food product contains 10, 000, 000
D. Protein (107) microbes per gram, and experiences
a 99.9999 percent kill rate, then mi-
39. A person trained in the chemistry, physics, crobes per gram will survive.
and biology of food and food systems who
is concerned with short-term problem solv- A. 1
ing in food systems. B. 10
A. Food technologist C. 100
B. Research D. 1000
C. Quality Assurance
45. What is Louis Pasteur known for?
D. Food scientist
A. Bacteria and Germ TheoryInvented
40. A meniscus is caused by water’s Pasteurization
A. freezing point B. Frozen food
B. adhesion property C. Ice cream churn
C. boiling point D. Cereal
D. cohesive propery
46. Food is sourced from four main areas.
41. Which nutrient keeps our bodies hy- Which two below are correct?
drated? A. Reared.
A. vitamins and minerals B. Supermarket.
B. protein C. Farm grown.
C. water D. Takeaway.
D. carbohydrates
47. What is food?
42. Which type of food processing does not af- A. Something you drink or eat
fect the taste of the food? (2 answers)
B. Any nutritious substance that people
A. canning or animals drink in order to maintain life
B. dehydration and growth.

C. Any nutritious substance that plants B. the amount and type of ingredients in
absorb in order to maintain life and the cake
growth. C. the cake cooked in the regular ovens
D. Any nutritious substance that people
D. the way the cake tasted
or animals eat or drink or that plants ab-
sorb in order to maintain life and growth. 53. Pectin and agar are used to firm up texture
48. Which of the following are diet related con- of foods, and are considered:
NARAYAN CHANGDER
ditions related to overnutrition? A. Flavor enhancers
A. Anorexia nervosa, anaemia, dental B. Antioxidant
caries
C. Stabilizers
B. Dental caries, osteoporosis, divertic-
D. none of above
ulitis
C. Hypertension, diverticulitis, obesity 54. Which of the following is not an exam-
D. Obesity, arteriosclerosis, hyperten- ple of a learning outcome in the BTLED HE
sion course?
A. Organize and prepare food products
49. Aspergillus produces that are used to and meals
clarify juices.
B. Identify, prepare and portion various
A. Amylases
meats
B. Cellulases
C. Supply various medicinal food needed-
C. Sucrases for the sick people
D. Invertases D. Demonstrate correct procedures for
using utensils and equipment and for ba-
50. The process of breaking down food into a
sic food preparation technique
form the body can use.
A. Diet 55. reacts with amino acids when milk is
B. Metabolism heated to contribute to the tan color and
slightly caramelized flavor of cooked milk
C. Calories products.
D. Digestion
A. Lactose
51. Which type of food packaging is a wrap or B. Casein
outer box that is holding primary contain-
C. Whey
ers together?
A. Primary packaging D. Milk Fat
B. Secondary packaging 56. Functions of food packaging includes all of

C. Tertiary packaging the following except:
D. none of above A. Food preservation
B. Classify product
52. In the Heat Transfer Cooking lab, the inde-
pendent variables were C. Educate customer
A. the types of cooking methods D. Cause spoiling and mishandling

57. The body uses this to carry nutrients and C. National Guidelines for Filipinos (NGF)
waste. It also helps joints move smoothly.

A. Fat D. none of above
B. Water
63. In the 1800’s what was the percentage of
C. Minerals
farmers?
D. Vitamin
A. 5-10
58. Who has the buden to increase the food
B. 2-10
supply for the expanding world population
A. Food Scientist C. 9-10
B. Ronald McDonald D. 1-10

C. NASA 64. Questions 7-8Choose TWO letters, A-E
D. Dietetic Questions 7-8Which TWO of the following
points does the writer mention in connec-
59. Berikut kelebihan dari teknologi pangan, tion with organic farming?
kecuali..Here are the advantages of food
technology, except A. A the occasional use of chemicals
A. Awet (durable) B. B using the same field for different
B. Variatif (variative) crops
C. Tidak enak (tasteless) C. C testing soil quality
D. none of above D. D reducing the number of farm work-
ers
60. According to USDA FSIS, which of the fol-
lowing would not be considered a ratite? E. E the production of greenhouse gases
A. Rhea
65. Which of the following is NOT something
B. Squab the Occupational Safety and Health Admin-
C. Ostrich istration provides?
D. Emu A. Education
61. Which of the following is an example of a B. Assistance

physical contaminant in water C. Equipment
A. Hydrochloric Acid D. Training
B. Plastics
C. Calcium Ions 66. A reaction in which proteins change from a
liquid to a semi-solid or solid state in the
D. Magnesium Ions presence of heat, pressure or acids
62. Developed 10 messages that aim to im- A. dextrinisation
prove the nutritional status, productivity,
and quality of life of the people B. caramelisation
A. National Nutrition Council (NCC) C. coagulation
B. Food and Drugs Administration (FDA) D. rancidity

67. what are organic foods 72. The amount of energy the body gets from
food is measured in.
A. 95% free and clear of herbicides and
pesticides A. Metabolism
B. 90% free and clear of herbicides and B. Diet
pesticides C. Calories
C. 100% free and clear of herbicides and D. Protein
pesticides
73. If you have an open wound on your hand,
NARAYAN CHANGDER
D. 95% free and clear of herbicides you should when handling foods
68. Here are the food design categories, ex- A. use hand sanitizer
cept B. continue working
A. Decorating and wrapping design C. be careful
B. Design on the food itself D. cover it up
C. Design of food decorations on plates 74. Texture is the combined effect of
D. none of above A. flavor and mouthfeel
B. flavor and temperature
69. Which of the following is not a step in the
food supply chain? C. mouthfeel and sound
A. Consumption. D. taste and sound
B. Sale. 75. This is a method of preserving food by low-

ering the temperature to inhibit microor-
C. Storage. ganism growth.
D. none of above A. Salting
70. berikut ini adalah hasil pengolahan susu B. Sugaring
sapi, kecuali (The following are the re- C. Heating
sults of the processing of cow’s milk, ex- D. Freezing
cept )
A. yoghurt (Yogurt) 76. Fruits and vegetables are example of
foods
B. es krim (Ice cream)
A. Perishable
C. es jus (Juice) B. Semi-perishable
D. none of above C. Non-perishable
71. Which of the process below responsible to D. None of the above
bring elements to the upper portion of the 77. A chemical compound made up of one or
plants? more simple sugar e.g. bread, rice, pasta
A. Evaporation A. Protein
B. Transpiration B. Water
C. Photosynthesis C. Fat
D. Respiration D. Carbohydrates

78. What is baking powder made up of? B. Grow

A. Bicarbonate of soda and baking pow- C. Glow

der D. none of above
B. Bicarbonate of soda and flour
84. Which of the following is true about most
C. Cream of tartar and bicarbonate of
fast foods?
soda
A. they are low in nutrient density
D. Cream of tartar and baking powder
B. they are high in fat and calories
79. An organism that lives off of another or-
C. they are low in vitamins and minerals
ganism.
D. all of the above
A. parasite
B. molds 85. Range of danger zone temperature varies
from
C. yeast
A. 5-60 degree Celsius
D. none of above
B. 0-50 degree Celsius
80. The process of a food item becoming un-
fit for consumption due to contact with an C. 25 to 45 degree Celsius
unclean organism. D. 4to 65 degree Celsius
A. food contamination 86. An regular oven transfers heat through
B. food microbiology A. Microwaves
C. food science B. Infrared Radiation
D. none of above
C. Convection
81. When creating a food package, which of D. Conduction
the following is optional?
87. You are formulating a product that will con-
A. Use by/best before date
tain 0.03% of a flavoring agent. How
B. Nutrient panel many parts per million (ppm) does this
C. Ingredient list equate for this ingredient?
D. Image of the product A. 30 ppmb
B. 300 ppmc
82. How many types of fire extinguishers are
there? C. 3000 ppmd
A. One D. 30000 ppm
B. Three 88. Eggs marketed as “cage free eggs” are
C. Five from chickens raised
D. Seven A. in pens or cages
83. Basic food group which strengthens our im- B. inside poultry houses without cages
mune system to protect us from infections C. inside poultry houses with access to
and diseases the outside
A. Go D. with organic feed

89. When you don’t drink enough water you 94. Fresh olives picked from a tree contain a
can become: compound requiring them to be cured
A. silly to make them palatable.
A. sour
B. hyper
B. sweet
C. intoxicated
C. bitter
D. dehydrated
D. salty
NARAYAN CHANGDER
90. Which sentence BEST states the author’s
main idea in paragraph 7 and 8? 95. The most common spiritual or religious
food restriction is (FNW-3.5)
A. New scientific discoveries in farming
technology has made farming and produc- A. eating a lot of a certain food to cele-
ing crops much easier. brate religious holidays
B. GPS devices help farmers accurately B. sacrificing certain foods in praise

farm and harvest their crops. C. avoiding certain foods, or being sure
the food is produced a certain way
C. Farmers are now using less chemicals
on their crops. D. vegetarianism
D. Farmers have found ways to have less 96. Most microbes cannot grow and multiply
waste when they are planting and harvest- when the
ing crops.
A. conditions are dry
91. Here are the tools and hardware in the B. temperature is low
food design preparation process except
C. temperature is very high
A. Cleaning and washing tools D. All the above
B. Decorating tools
97. MAP stands for
C. Cutting tools
A. Modified atmosphere packaging
D. Serving tools
B. Modest aseptic package
92. Why is it better to eat food that is in sea- C. Middle airtight package
son?
D. none of above
A. It is fresher.
98. in the development of food women and
B. It is more nutritious. children of early settlers
C. It costs less. A. searched for nuts and fruit
D. It uses more CO2. B. split hybrid corn
93. The chemical leavining agent baking soda C. shopped at kroger
works because it contains D. begged
A. a strong acid
99. What would you use to identify your tar-
B. a strong base get market?
C. carbon dioxide A. Demographics
D. sodium chloride B. Psychographics

C. Geographics 105. In between testing fatty food samples, it

is important to rinse the mouth with
D. All of the above

A. cold water
100. Better known as brine, you mix salt with
B. hot water
water and add food to the liquid to pre-
serve it. C. warm milk
A. Dry Curing D. warm water
B. Wet Curing 106. Which of the following food will spoil
C. Mild Curing first?
D. Hard Curing A. A fish that is dried under the sun

B. A meat that is smoked near the fire
101. Product specification does not require
C. An egg that is soaked in water
A. HACCP
D. A glass of milk that is kept cooled in a
B. Processing method refrigerator
C. Shelf life
107. It refer to diseases, usually either infec-
D. Ingredients tious or toxic in nature, caused by agents
that enter the body through the ingestion
E. Marketing strategy
of food
102. A carbohydrate that provides calories but A. Food Safety
no other nutritional values is
B. Food Intoxications
A. Protein
C. Food Spoilage
B. Lipid
D. Food Borne Diseases
C. Fat
108. Which of the following is not a food
D. Sugar preservative?
103. What does ostensibly mean? A. Salt
A. mindlessly B. Pepper
B. haltingly C. Sugar
C. seemingly D. Vinegar
D. aggressively 109. The a fatty acid chain attached to a

glycerol becomes, the more solid a fat will
104. What gas do chemical raising agents cre- be at room temperature.
ate when they are heated?
A. shorter
A. carbon dioxide
B. longer
B. hydrogen peroxide
C. fatty acid chain length has no impact
C. carbon on how solid a fat becomes
D. oxygen D. more unsaturated

110. An example of a homogeneous mixture is C. ready to eat

A. mayonaise D. fully cooked and ready to reconstitute
B. oatmeal 116. Surfaces that touch food are called
C. salt A. surfoodies
D. vegetable soup B. surfing
111. Which are foods produced in Australia? C. food contact surfaces
NARAYAN CHANGDER
A. Wool D. contact specs
B. Wheat 117. What does the symbol NaCl represent?
C. Beef A. salt
D. Corn B. pepper
E. Cotton C. sugar
112. Food industry safety is the responsibility D. flour
of which of the following? 118. How many samples are usually tested
A. Industry workers during sensory evaluation?
B. Government A. 1
C. Consumers B. 3
D. Industry workers, government and C. 10
consumers D. none of above
113. How many taste buds does the average 119. Jurgis’s friend tells him that “anybody
person have? who could invent a new imitation had been
A. 500 sure of a fortune from old Durham.” Read-
ers can infer that this is because
B. 1, 000
A. imitation meats are cheaper than the
C. 100
real thing and allow the company to make
D. 50 bigger profits.
114. Which food additive is used to create B. the company takes pride in making
mayonnaise and ice cream, which requires authentic-tasting products from surpris-
mixing water and fat? ing ingredients.
A. Emulsifier C. the company’s founder will be retiring
soon and is looking for a clever young man
B. Bulking agent
to replace him.
C. Humectant
D. there is a surplus of beef that the com-
D. none of above pany wants to be able to sell as different
kinds of meat.
115. A safe handling label must be present on
all packages of meat that are sold 120. An example of a Food trend?
A. fully cooked and ready to reheat A. Beyond burger
B. not ready to eat B. French fries

C. Bananas 126. In the Heat Transfer Cooking lab, the con-

D. Chocolate stants were
A. the types of cooking methods

121. An example of a heterogeneous mixture
B. the amount and type of ingredients in
is
the cake
A. vegetable soup
C. the cake cooked in the regular ovens
B. creamed potatoes
D. the way the cake tasted
C. fizzy soda
127. It is a chemical reaction occurs mostly
D. cheesy soup in fruits which leads to formation of
122. What is happening to land and water re- methanol and uronic acids.
sources? A. Proteolysis
A. There is plenty for everyone. B. Hydrolysis
B. Water is becoming scarce and land is C. Deaminolysis
turning to desert. D. Pectinolysis
C. We are doing all we can everywhere to 128. are nutrients that provide the body
preserve land and water resources. with energy.
D. none of above A. Proteins
123. A is an illness caused by consuming B. Sugars
a food that contains a harmful metabolite C. Carbohydrates
from a microorganism. D. Vitamins
A. food borne infection
129. Oil and water normally separate because
B. baceriocide they are
C. bacteriostat A. emulsified
D. food borne intoxication B. immiscible
124. Which of the following conditions are re- C. stabilized
quired by bacteria to grow and multiply? D. a colloidal dispersion
A. moisture 130. A convection oven transfers heat through
B. Temperature 5-60 degree C A. Microwaves
C. Particular ph B. Infrared radiation
D. All of the above C. Conduction
125. The effects of changes in ingredients, pro- D. Hot air rising and cool air falling
cessing, or storage of food items are re- 131. Amount of time a food can be preserved
flected in it’s? is known as
A. Sensory Characteristics A. Danger zone
B. Food Technology B. Shelf life
C. Food Science C. Irradiation
D. none of above D. All of the above

132. In the context of food allergens, oc- C. Take-away

curs when a residue or trace amount of an D. Fresh produce
allergenic food become incorporated into
another food not intended to contain it ac- 137. I’m going to the grocery store. I think
cording to the FDA. buy a carrot.
A. infection A. I’ve
B. cross-contact B. I’ll
C. I’d
NARAYAN CHANGDER
C. tainting
D. tampering D. none of above
133. made from exspensive sources to imitate 138. Which is not one of the 6 nutrients?
a more exspenssive food. A. protein
A. product faked B. fat
B. boot leg food C. water
C. erogonomics D. sugar
D. formed products 139. Heavy pots and pans should be stored
134. You have been tasked with creating an in- A. in the oven when not in use
novative dairy beverage. You have 30% B. out of the reach of toddlers
heavy cream and 3.5%fat milk. Your tar-
get dairy product should have 7% fat. C. in cabinets above range
Since this is a test batch in your product D. on low shelves
development lab, you will be making an 8
140. Which of the following is the most widely
pound batch. How much heavy cream will
recognized food safety training program in
the batch require?
the United States?
A. 1.35 lbs
A. HACCP
B. 6.64 lbs
B. ServSafe®
C. 1.06 lbs
C. Safety1st®
D. 6.94 lbs
D. Food Safety Today
135. Food that is dried at too high a temper-
141. Which of the following is the disad-
ature during dehydration can become
vantages of biological control? Antara
on the outside of the product.
yang berikut, yang manakah merupakan
A. blanched kelemahan kawalan biologi?
B. lyophilized A. Take longer time for the effect to be
C. mushy seenAmbil masa yang lebih lama untuk ke-
sannya dilihat
D. casehardened
B. More environmental friendlyLebih
136. Which category of food do Australians mesra alam
waste the most? C. CheaperLebih murah
A. Frozen foods D. Does not harm the health of humanTi-
B. Leftovers dak memudaratkan kesihatan manusia

142. Which of the following accurately de- 148. If you are preparing food and the knife
scribes sanitation? drops, what should you do?

A. Absence of dirt A. Try to catch it
B. Removal of bacteria B. Let it fall
C. Use of disinfectants C. Scream and panic
D. Protection from contamination D. Pick it up and continue to use it
143. Condition of a food to have an agreeable 149. What group of foods coagulate?
taste.
A. Protein
A. palatability
B. Sugars
B. sterilization
C. Carbohydrates
C. irradiation
D. All of them
D. pasteurization
150. The addition of sodium phosphate into a
144. What is a universal flavoring? meat product to retain moisture and pro-
A. Food coloring tect flavor is an example of a(n)
B. Salt A. indirect food additive
C. Sugar B. color additive
D. none of above C. direct food additive
145. Butter would contain most of which type D. flavor additive
of fat?
151. A grease fire is very dangerous. What
A. unsaturated should not be thrown on it ever?
B. saturated A. water
C. complete B. flour
D. complex C. salt
146. The best way to prevent spreading D. sand
viruses through food is to
152. What is a catalyst?
A. Examine food carefully for mold
A. a smell that is produced by nature
B. Use good personal hygiene
B. a scientific tool for measuring flavor
C. Thaw frozen foods under refrigeration
C. an unstable mixture of chemicals
D. Scrub all vegetables before use
D. a substance that speeds up a reaction
147. In the Heat Transfer Cooking lab, the con-
trol was 153. Food Labeling regulations and compli-
ances are controlled by?
A. the types of cooking methods
B. the amount and type of ingredients in A. FDA
the cake B. IFIC
C. the cake cooked in the regular ovens C. Both FDA & USDA
D. the way the cake tasted D. USDA

154. is (are) required, by law, to be on all B. England

food labels.
C. Russia
A. The product price
D. France
B. Preparation instructions
C. The quantity 160. The study of food science goes hand in
hand with the study of ?
D. Suggested uses
A. Anatomy
NARAYAN CHANGDER
155. Why have food varieties changed over
the years? B. Technology
A. Technology and marketing C. Physics

B. Cost and availability D. Biology
C. Packaging and demand 161. If a traditionally warm area of the
D. All of these options U.S. has unexpected cold weather, which
causes all of the areas blueberry farms to
156. the water that will give the most success- lose their crops, this has to do with what
ful food is: type of external influence? (FNW-3.8 )
A. Free Water
A. Media
B. Temporary Hard Water
B. Ecological
C. Hard Water
C. Environmental
D. Soft Water
D. Technological
157. Manufacturers who use (a source of
phenylalanine) as a nonnutritive sweet- 162. Flavor is sensed by taste buds which are
ener must include a warning label to in- sensory organs located on parts of the
form consumers having a rare hereditary tongue. The taste buds on the sides of the
disease known as phenylketonuria. tongue respond to flavors.
A. Aspartame A. sweet
B. Acesulfame potassium B. bitter
C. Stevioside C. salty
D. Sucralose D. sour
158. Food labeling and compliances are con-
trolled by: 163. It is a food-borne pathogen which com-
monly get by the infant that uses a honey
A. Borth FDA & USDA filled pacifiers, the incubation period of
B. IFIC this pathogen in infants is between 3 to
30 days.
C. FDA
D. USDA A. Infant Bacillus cereus
B. Infant Botulism
159. The canning process was invented in
? C. Infant Batulism
A. America D. Infant Clostridium perfringens

164. A process by which a wild plant or animal A. freezing

is altered to become a reliable food source. B. refrigeration

A. domestication C. drying
B. preservation D. none of above
C. process
170. Which sentence is correct?
D. none of above
A. Jack will calls me.
165. The tiny organisms that growing and on B. Jack will call me.
foods.
C. Jack will call me yesterday.
A. microbes
D. none of above
B. yeast
171. Cheese curds form when globular casein
C. cells molecules untangle, allowing to bind
D. none of above with milkfat and one another.
166. Why is it essential to learn the subject A. nonpolar side chains

principles of food preparation? B. polar side chains
A. to have different access on business C. hyrdophilic proteins
ventures in the food industry D. water attracting molecules
B. to produce the highest quality of vari-
172. Looking at a food label, what order must
ous dishes
ingredients be listed?
C. to finish the course and graduate
A. From least to most in order of volume
D. to get a job and help your parents
B. From most to least in order of volume
167. With food technology, milk can be pro- C. From most to least in order of weight
cessed into. With food technology, milk D. From least to most in order of weight
can be processed into..
A. It Crimea 173. Which food color changes is a result of
enzymatic browning?
B. Know
A. green to black tea
C. Tempe
B. white to brown sugar
D. none of above
C. whole milk to caramel
168. in the 1800’s, what was the precent of D. whole wheat bread to toast
farmers?
174. A poultry company plans on selling fresh
A. 1-5
poultry. According to USDA FSIS, whole
B. 1-7 poultry and cuts can never be below
C. 9-10 to labeled as “fresh.”
D. 3-4 A. 0.6 ◦ C
B. 0 ◦ C
169. The storage of food products at tempera-
tures where water contained in the prod- C. -3.3 ◦ C
ucts becomes ice. D. -17.8 ◦ C

175. Macaroni is cooked in a pot of boiling wa- 180. Which of the following is not the
ter. macronutrient of plant? Antara yang
berikut, yang manakah bukan makronu-
A. conduction
trien tumbuhan?
B. radiation
A. Potassium Kalium
C. yummy
B. SodiumNatrium
D. convection C. PhosphorusFosforus
NARAYAN CHANGDER
176. Foods that spoil quickly within one or D. IronBesi
two days
181. The process that occurs when produc-
A. Non-perishable ing the dressing for the Caesar salad is
B. Semi-perishable called?
C. Perishable A. gelatinisation
B. dextrinisation
D. Fortified
C. emulsion
177. After letting the washing up water out
D. caramelisation
the drain, you should
A. Put the dishes away 182. supermarkets carry around different
items
B. Run hot water down the drain to clear
A. 2000
C. Wipe over the sink
B. 20, 000
D. Wash and rinse the dishes
C. 10, 000
178. Canned tuna in oil takes longer to process D. 5, 000
than canned tuna in water. What is the
reasoning behind this? 183. Ingestion of and causing illness is con-
sidered a food infection.
A. Fat is a better conductor of heat than
water. A. Bacillus cereus (emetic-type)
B. Salmonella
B. Water has no influence on conduction
in this process C. Clostridium botulinum
C. Water is a better conductor of heat D. Staphylococcus aureus
than fat
184. With technology today 2 farmers can pro-
D. Fat has no influence on conduction in duce enough food for people
this process
A. 25
179. water that is tied to the structure of large B. 50
molecules like proteins and starches C. 75
A. bound water D. 100
B. hydrogen bond
185. genes are removed from one organism
C. nonpolar covalent bond and transfered to another
D. covalent bond A. genetic hybrids

B. genetic crossbreed B. Calories per serving

C. genetic engineering C. Serving size

D. engineering nutrients D. All of these answers
186. Why do food companies try to include 191. What is the difference between subsis-
natural flavors in their products? tence and commercial farming?
A. Flavors made from plants are cheaper A. Subsistence farming involves crop ro-
to produce. tation but commercial farming is crops
grown for profit.
B. The word natural makes consumers
think the products are healthier. B. Subsistence farming is for own use but
commercial farming is for the market.
C. Natural flavors have fewer impurities
C. Subsistence farming is when one farm
those produced by artificial methods.
for the rural market but commercial farm-
D. New technologies have allowed the ing is for the urban market.
companies to use more natural ingredi-
D. none of above
ents.
192. Which type of fire extinguisher is most
187. Producers of organic livestock must often found in kitchens?
A. Use 100% organic feed A. Class B
B. Provide access to outdoors B. Class D
C. Meet all animal health & wellfare stan- C. Class K
dards
D. Class C
D. All of the Above
193. When did Indian government announce
188. There are principles of HACCP. setting up of mega food processing parks
to boost food processing industry?
A. 3
A. 14 Jan, 2010
B. 5
B. 14 March, 2012
C. 7
C. 14 Jan, 2012
D. 9
D. 14 March, 2010
189. Once food production operations are fin-
194. The boiling point of water at sea level is
ished, a sanitation crew will remove all
visible dirt, grime and grease. This step A. 100◦ F
is also called B. 32◦ F
A. cleaning C. 100 ◦ C
B. sanitizing D. 32 ◦ C
C. rinsing 195. the best grain foods to have are:
D. disassembly A. white bread
190. What information must be listed on a B. whole grains
food label? C. donuts
A. Ingredient List D. bagels

196. The government agency that has the C. Cultural influence

most influence on your food choices D. Situational/social influence
is:(FNW-03.6 )
A. APHIS 202. Which is an example of a natural enzyme
source that will weaken a protein gel?
B. USDA
A. grapes
C. FSA
B. honeydew
D. CDC
NARAYAN CHANGDER
C. pineapple
197. Sweet and Salt added to food items for D. raspberries
A. Reservation
203. A food scientist working on product de-
B. Numeration velopment is testing a new formulation.
C. Preservation Before measuring restricted ingredients in
D. None the pilot lab, the scientist needs to the
weighing scale using a standard mass.
198. What should you use to take food out of A. calibrate
a hot oven?
B. level
A. Oven gloves
C. regulate
B. A damp tea towel
D. quantify
C. A dry tea towel
D. Your friend 204. (The mobile phone rings) A:I get it!
A. will
199. Term(s) used to describe the texture of
food. B. am going to
A. Crunchy C. get
B. Crispy D. will got
C. Creamy 205. What is the process used to measure dry

D. All of the above ingredients?
A. Scoop into a dry measuring cup and
200. A process that changes the shape of a then pour into the mixing bowl
protein molecule without breaking its co-
valent bonds is called B. First, scoop it into the correct dry mea-
suring cup, then level it off with a straight
A. denaturation edge
B. coagulation C. Pour into a liquid measuring cup and
C. agglutination then read it at eye level
D. saturation D. none of above
201. Ethnicity, religious, social groups, cus- 206. Which of following is not a property of
toms, and tradition are a (FNW-3.5 ) water
A. physiological influence A. it is an excellent solvent
B. psychological influence B. it is a nonpolar molecule

C. it contains weak hydrogen bonds 212. National Aeronautics and Space Admin-
istration (NASA) program discoveries in-
D. it has a greater surface tension than
clude

most compounds
A. Freezer-to-oven cookware
207. Conversion of oil to vanaspati is an ex- B. Vacuum Packaging Techniques
ample of
C. Teflon Coatings
A. Formulated food
D. All of the Above
B. Food derivative
C. Functional food 213. Flavour is a combination of taste and
smell. Which one is NOT the four basic
D. Both a and c tastes?
208. is a common method used to test the A. sweet

viscosity of mixtures such as ketchup. B. salty
A. The line-spread test C. sour
B. TBARS D. umami
C. Spectrophotometry 214. Daniel is cutting vegetables for a stew.
D. Gel electrophoresis Which of the following should he do to pre-
vent cutting himself?
209. The third step in Food Product Develop- A. Cut the vegetables by moving the knife
ment is toward his body
A. Feasibility study B. Use the largest blade he can find
B. Selecting the most appropriate option C. Use a blade which is not very sharp
C. Idea generation D. Curl his fingers on his non-knife hand
D. Pilot production
215. How many teaspoons are there in a ta-
blespoon?
210. What is the effect of salts on enzymes?
A. 4
A. inhibits their ability to react
B. 6
B. raises the pH causing coagulation
C. 2
C. retrogradation of protein mixtures
D. 3
D. syneresis of gels
216. If your recipe needed 3/4 cup of sugar,
211. are flexible packages also made of alu- and I asked you to double it, how much
minum foil and plastic film sugar would you need?
A. tort trays A. 6/4 cup
B. retort pouches B. 1 1/2 cups
C. juice boxes C. 1 cup
D. aluminum trays D. 2/3 cups

217. To produce decaffeinated coffee, green 222. A company is formulating a high quality
coffee beans are soaked in water produc- ice cream and wants to use milk from a
ing a solution saturated with caffeine and breed of cow that will provide the highest
flavor compounds. The solution is passed percentage of butterfat in its milk. Milk
through to remove the caffeine. from a cow should be used.
A. a carbon filter A. Jersey
B. a paper filter B. Holstein
C. an infrared filter C. Shorthorn
NARAYAN CHANGDER
D. a UV filter D. Brown Swiss
218. Questions 11-12 Which TWO negative 223. How are ingredients listed in a recipe?
things of organic farming does the writer A. Dry ingredients then liquid ingredients
mention?
B. Ingredients you need first to ingredi-
A. A People complain about the extra ents you need last.
cost.
C. In order from highest (amount of the
B. B Organic food may make people ill. ingredient) to lowest
C. C Farm workers have to be specially D. In alphabetical order, so it’s easy to
trained. find ingredients
D. D It requires too much technological
expertise. 224. Which IS NOT one of the things your taste
buds detect? (FNW-03.1 )
E. E It is not possible in some countries.
A. taste
219. What is the smallest section of the
B. texture
eatwell guide?
C. temperature
A. Fat.
D. tension
B. Dairy.
C. Meat and fish. 225. This refers to the processes you use to
prepare food for safe, long-term storage,
D. Oils and spreads.
whether you plan to use it at home, for
220. Inorganic elements essential for human prep in a commercial kitchen, or to sell di-
health and growth are called rectly to consumers.
A. vitamins A. Food Technology
B. minerals B. Food Innovation
C. proteins C. Food Preservation
D. fiber D. Food Science
221. When stirring in a nonstick pan or pot you 226. Why do we keep fruits and vegetables in
should which utensil? refrigerator?
A. wooden utensils A. To make them tasty
B. metal tongs B. To make them crisp
C. metal spoon or fork C. To keep them fresh
D. metal spatula D. None

227. Name two factors that may influence D. Protection of the Environment Opera-
how people evaluate food? tions Act 1997(NSW)

A. Color of sample 232. What is one method to provide consistent
B. Amount of sample atmosphere during testing?
C. Temp of sample A. Have each tester in opposite rooms
D. All of the above B. Test in the same room
228. What is ironic about the law banning the C. Test on different days
slaughter and canning of horse meat? D. none of above
A. The horses are supposed to be used 233. Water makes a good medium for cooking
for fertilizer. food because:
B. Many of the animals suffer under terri- A. its polarity creates increased surface
ble conditions. tension
C. Packingtown complies with the law, B. its temperature will steadily climb as
for the time being. cooking progresses
D. Most canned meat does not match the C. heat is transferred throughout by con-
label on the can. duction and convection
229. Set of methods and techniques used to D. most foods dissolve in it
transform raw ingredients into finished
and semi-finished products 234. Which is an example of an environmental
influence on food choice? (FNW-03.1 )
A. Food Science
A. sadness
B. Food Processing
B. climate
C. Food Technology
C. Judaism
D. Food manufacturing
D. cost
230. It is the study of what people eat and
how the body uses the food 235. It is the process of treating and handling
food in such a way as to stop or greatly
A. Nutrition slow down spoilage to prevent foodborne
B. Food Choices illness and extend its shelf-life.
C. Nourishment A. Food Science
D. Well-being B. Food Preservation
231. Various retailers at a shopping centre C. Food Safety
have agreed to charge a set price for im- D. Food Technology
ported bottled water. Which legislation
are they breaching? 236. Eating turkey at Thanksgiving is an ex-
ample of influence on food choices.
A. Food Act 2003(NSW)
A. regional eating
B. Trade Practices Act 1974(Common-
wealth) B. cultural
C. Imported Food Control Act 1992(Com- C. bird box food
monwealth) D. gobble grub

237. Which of the following components is re- 242. According to FDA requirements, facilities
quired to be displayed on the principal dis- deemed high-risk must be inspected how
play panel? often?
A. Ingredient statement A. Once each year
B. Net quantity or amount B. Once every two years
C. Company name and address
C. Once every three years
D. Major food allergens
D. Once every five years
NARAYAN CHANGDER
238. Examples of Energy giving Food, Go Food
A. Bread 243. The main function of carbohydrates
within the body is
B. Rice
A. To build muscle
C. Pasta
D. Cereals B. To provide energy
E. Potato C. To strengthen bones
239. How does adding sugar work to preserve D. To fight off illness
food?
244. A:Susan are you ready to order the meal?
A. Water content is decreased. B:I haven’t decided yet Okay, I
B. Removes oxygen exposure. have the steak and the vegetables, please.
C. Provides an acidic environment. A. will
D. none of above B. won’t
240. Vitamin D is added to milk to prevent a C. am going to
condition called
D. taking
A. scurvy
B. pellagra 245. Which one is not an example of HYV
C. rickets A. Wonder Rice:has growing season of
D. beriberi 100 days instead of 120 days.
B. IR36 rice:Has a maturation of 105
241. As part of your responsibility with Kraft
days instead of 120 days
Foods, you have been asked to develop
a jalapeno jelly as a line extension for C. Dwarf rice:Enable multiple harvest at
the jelly product line. Your initial formu- one go.
lation is:Red Peppers 9 ozGreen Peppers
D. Super rice:Rice which will not be eaten
9 ozJalapeno Peppers 6 ozCider Vinegar
by pest.
8 ozFruit Pectin 49.7 gButter 2.3 gSugar
35 ozWhat percent of the formulation are 246. Will they like their new stationery?
jalapenos?
A. Yes, they won’t.
A. 5.0%
B. 25.0% B. No, they will.
C. 10.2% C. No, they won’t.
D. 8.7% D. none of above

247. A:We don’t have any milk. B:I know. I can cause food-borne illness if food be-
get some from the supermarket comes contaminated is

A. ‘m going to A. Clostridium perfringens
B. ‘m going B. Staphylococcus aureus
C. will C. Clostridium botulinum
D. will to D. Escherichia coli 0157:H7
248. Which of the following are responsible 253. In lines 107-112, the narrator says that
for keeping health inspection records? as the “hoisters” ran back and forth, “at
every few feet they would have to stoop
A. The FDA under a beam, say four feet above the one
B. OSHA they ran on, which got them into the habit
of stooping, so that in a few years they
C. Individual business owners
would be walking like chimpanzees.” The
D. Local health departments author most likely chose this imagery to
249. What is a major role of advisory groups A. suggest that the hoisters behaved like
to the Australian food industry? animals.
A. Developing human resources B. imply that the hoisters were treated

like animals.
B. Organising the recall of products
C. explain the importance of standing up
C. Setting minimum prices for similar straight.
products
D. note how dangerous the beams could
D. Lobbying the government about issues be.
of concern
254. Timeline to turn an new idea into a prod-
250. Bacteria generally grow well in foods uct
that are A. 1-2 years
A. Warm, moist, protein-rich, and low B. 2-4 months
acid
C. 1-2 months
B. Cold, dry, low in protein, and high acid
D. 2-4 years
C. Very hot, wet, calcium-rich and neutral
255. What flavour does bicarbonate of soda
D. Cold, dry, protein-rich, and low acid
create in your food?
251. The cost of the product is calculating by A. Salty
adding together B. Soapy
A. Raw materials C. Spicy
B. Processing D. None
C. Packaging
256. What is the study of both food science
D. Storage and culinary?
252. A microorganism commonly found in hu- A. food scientist

man nasal passages and on the skin that B. foodie

C. culinologist C. SweetenerPenanis
D. none of above D. Antioxidant Antioxidant
257. As a banana ripens from green to yellow, 262. One of the functions of sodium nitrite in
it meat products is to
A. becomes sweeter due to an increase A. inhibit mold growth
in its sugar content
B. inhibit growth of Clostridium bo-
B. does not change in bitterness
NARAYAN CHANGDER
tulinum in vacuum packaged cured meats
C. becomes more bitter
C. minimize purge in vacuum packaged
D. has no change in sweetness or sugar meats
content
D. reduce color fading in aerobically pack-
258. Select the ideal conditions to support aged cured meats
plant growth in a greenhouse?
263. What is the function of Fat?
A. Lots of water, some sunlight, no
drainage, oxygen, good soil A. Keeps you warm.
B. Some water, lots of sunlight, good B. Gives energy.
drainage, good soil C. Protects your internal organs.
C. Regular water, lots of sunlight, good D. For growth and repair.
drainage, good soil
D. Regular water, no sunlight, good 264. is a compound commonly used to
drainage, good soil make no-salt seasonings because it con-
tributes a salty flavor to foods.
259. One important advantage to using glass
A. Lithium chloride
as food packaging material is that it is
A. very strong and resilient B. Selenium chloride
B. economical to ship C. Potassium chloride

C. chemically inert D. Manganese chloride
D. protective food color stability 265. A retort is a piece of equipment used for
260. What was establisjed in 1862, to over- A. frying
see food production and agriculture. B. drying
A. USDA
C. canning
B. CEC
D. baking
C. CDC
D. FDA 266. The difference between cleaning and san-
itizing is
261. What is the chemical substance added
A. no difference
into the food to prevent separation of liq-
uid and to thicken food? B. cleaning kills bacteria
A. PreservativePengawet C. sanitizing kills bacteria
B. StabiliserPenstabil D. none of above

267. What is the definition of food science? B. media

A. The study of producing, processing, C. technological

preparing, evaluating, and using food. D. cultural
B. The chemistry of food products.
273. You are having a snack before soccer prac-
C. The study of producing, processing,
tice. Which nutrient should your snack be
marketing, and distributing agricultural
high in?
food products.
A. minerals
D. The biological component of our food
system. B. carbohydrates
C. vitamins
268. Choosing to eat a frozen pizza at home
with friends and family when a parent D. protein
just became unemployed helps meet which
274. Macronutrients are nutrients that are re-
type of need? (FNW-3.7 )
quired
A. economic
A. in small amounts
B. emotional
B. not very often
C. hungar
C. occasionally
D. intellectual
D. in large amounts
269. water boiling is an example of
275. Which type of food packaging can come
A. conduction into direct contact with the food?
B. radiation A. Tertiary packaging
C. density B. Secondary packaging
D. convection
C. Primary packaging
270. An EFFECT of desertification is: D. none of above
A. food shortages
276. The process of treating milk to destroy
B. strong economies disease producing microorganisms was de-
C. growth of new plant life veloped by
D. all of the above A. Nicolas Appert
B. John Flamingo
271. Where are the fertile soil found?
C. Louis Pasteur
A. Tropical soil
D. John Pasteur
B. Volcanic areas & muddy areas
C. Floodplain & Volcanic areas 277. Vinegar is used to pickle foods. In this
instance, vinegar is acting as a(n):
D. none of above
A. Antioxidant
272. Mary does not eat pork because of her
religion. This choice is most likely effected B. Flavor enhancer
by which influence? (FNW-3.5) C. Preservative
A. situational D. Thickener

278. lemon juice is example of 283. A variety of eggs is available to meet

different market concerns. Which type of
A. bound water
egg would best meet market concerns for
B. free water healthier foods?
C. hydrates A. Free-range
D. all of the above B. Omega-3
C. Organic
279. practical application of scientific knowl-
NARAYAN CHANGDER
edge D. Vegetarian
A. computer science 284. In 1810 developed the method of can-

ning.
B. science foodie
A. Louis Pasteur
C. technology
B. Nicolas Appert
D. functional foods
C. Napoleon Bonaparte
280. How many flavors can humans taste? D. Harvey Levenstein
(FNW-3.1)
285. Which of these are biological raising
A. 1 agents?
B. 3 A. Baking powder
C. 5 B. Bicarbonate of soda
D. 20 C. Yeast
D. Whisking
281. The narrator explains in lines 61-73 that,
unlike the cheating that occurs with the 286. Publication that offers safe food handling
products themselves, recommendations to anyone seeking infor-
mation on the topic?
A. the ingenuity that goes into making the
products is impressive. A. FDA’s Food Code
B. workers are paid a fair wage for the B. World Health Magazine
jobs they do. C. Rachel Ray News
C. consumers get genuine nutritional D. Organic Health report
value from canned meats.
287. Which packaging material absorbs water
D. the suffering of the Packingtown work- and is economical to the environment?
ers is easily seen. A. Plastic
282. A linear arrangement of all known forms B. Paper and wood
of energy. C. Metal
A. freezing D. Glass
B. Electromagnetic spectrum 288. If someone is sceptical, he or she is
C. bacteria A. full of doubt.
D. none of above B. not trustworthy.

C. amusing. 293. What are terraces?

D. expecting the worst. A. Houses in the floodplain for the farm-

ers
289. Cell cultured food products derived from
B. Steps build on the slopes to grow crops
cell lines of livestock and poultry are a
new technology under development. Who C. crops on the fertile slope e.g. tea, rice
will provide regulatory oversight for these
novel human food products? D. none of above
A. Only FDA
294. The use of a process that allows a food
B. Only USDA FSIS to keep its usefulness beyond its natural
C. Joint oversight by FDA and USDA FSIS life.
D. No regulatory oversight has been de- A. preservation
termined at this time. B. domestication
290. How many measuring spoons are there in C. deterioration
a standard set? D. none of above
A. 3
295. What is the function of the water bottle
B. 4 test
C. 5 A. To ensure equal volume of water at
D. 6 both ends
B. To ensure water is at the right pres-
291. What is the danger zone? sure
A. Temperature over 60’C where bacteria C. To inspect the flow of water at both
can grow very rapidly and can make peo- ends
ple sick.
D. none of above
B. Zone between 5 and 60’C where bacte-
ria grow very rapidly. 296. Which of the following are good ways of
C. Zone between 5 and 60’C where bacte- preserving food grown in season for a long
ria stop growing. time?
D. Temperature below 5’C where bacte- A. Freezing.
ria can’t grow-they just stop reproducing B. Pickling.
making it dangerous.
C. Boiling.
292. How do thickeners improve a food prod- D. Keeping in a dark cupboard.
uct?
297. Which are the food design classification?
A. They prevent spoilage due to oxygena-
i. Design of food arrangement in plates
tion.
or containersii. Design on the food it-
B. They increase the viscosity of a prod- selfiii. Design of activities carried out by
uct. ourselves.iv. Design in food preparation.
C. They preserve the flavor of a product. A. i and ii
D. They keep food from drying out. B. i, ii, and iii

C. ii and iii 303. What % Daily Value is considered low in

D. All of the above that nutrient?
A. 5%
298. Sandy chose to purchase Glutano brand
pretzels because she saw Kourtney Kar- B. 10%
dashian eating them on KUWK. This choice
C. 20%
is most likely affected by which influence?
(FNW-3.3) D. 30%
NARAYAN CHANGDER
A. situational
304. Nutrients that build and repair tissues
B. psychological and cells e.g. meat, milk, eggs.
C. technological A. Fat
D. cultural
B. Minerals
299. The importance of Omega 3’s are C. Vitamins
A. to improve skin and eye health D. Protein
B. in brain function and normal growth
and development 305. The purpose for using a leavening agent
C. bone growth and repair such as baking soda or baking powder in
cakes and cookies is to provide a source of
D. to increase intelligence
A. sodium dioxide
300. What happens if you over-work
dough/pastry? B. carbon monoxide
A. It becomes tough C. sodium monoxide

B. It becomes crumbly D. carbon dioxide
C. Nothing
306. Which statement about the Green Revo-
D. It becomes dry lution is most accurate?
301. items of clothing made from wool are? A. It reduced the amount of chemical pol-
A. Underwear lutants in the environment
B. Socks B. It increased food output in many devel-
oping countries
C. Jumper
D. Raincoat C. It decreased dependence on fossil fu-
els
302. A food technologist is formulating a low
D. It increased starvation in many coun-
carbohydrate pasta so they need to select
tries
a grain source that has the highest amount
of protein and lowest amount of carbohy-
307. Dietary fibre helps us
drates. They should use
A. to digest food
A. hard wheat
B. millet B. to strengthen our bones
C. rice C. build muscle
D. soft wheat D. sleep better

308. Between 1950 and 1990, wheat pro- 313. An additive that can keep a compound,
duction in India in average pounds per mixture or solution from changing its form
acre more than tripled, which allowed In- or chemical nature is called a

dia to meet its population’s need for food. A. antioxidant
Which of the following best explains this
change? B. buffer
A. The elimination of poverty in India’s ru- C. stabilizer
ral regions D. preservative
B. The increase of microloan programs
that provide farmers with credit 314. Which food preparation tip has the MOST
potential health benefits as a result of in-
C. The use of improved plant hybrids and
creasing levels of phytochemicals in the
agricultural chemicals.
diet?
D. The use of large farm tractors and
A. add citrus peel to baked goods
combine harvesters
B. marinate lean meats
309. Prior to World War I most people could
preserve foods only by: C. replace sugar with artificial sweeten-
ers
A. Drying
D. substitute applesauce for oil in muffins
B. Salting
and breads
C. Pickling
D. All of the Above 315. Why was Jurgis impressed when he first
inspected the packing plants?
310. Which of the following is an example of A. The working conditions seemed rela-
motor skills? tively good.
A. automation
B. The animal carcasses produced many
B. analysis different products.
C. understanding C. The workers seemed proud of the in-
D. remembering dustries they were involved in.
311. GMP is an acronym for in the food D. Many wonderful products were pro-
industry. duced quickly and efficiently.
A. get more practice 316. Which will most likely occur when raw
B. good manufacturing procedures egg is placed on black pavement on a hot,
C. good methods procedures summer day?
D. good manufacturing practices A. The pavement will conduct the heat

and cook the egg.
312. Which word from paragraph 2 contains
B. The egg will reflect the heat and make
the same u vowel sound as double?
the pavement hotter underneath.
A. turned
C. The egg will absorb the heat and leave
B. flour the pavement hotter underneath.
C. guide D. The pavement will absorb the heat
D. lucky from the egg, and the egg will stay raw.

317. It is important for a food technologist to 322. What is a disadvantage of preserved

measure the relative number of hydrogen foods?
and hydroxide ions in a food system. This
A. The food is old.
is also known as measuring the of a
food. B. It tastes bad.
A. water activity C. The nutritional value of the food is al-
tered.
B. brix
D. none of above
NARAYAN CHANGDER
C. pH
D. sodium concentration 323. are unstable flavor compounds
formed when plant tissues are disrupted
318. When unplugging an appliance grasp the such as in chopped onions and garlic.
and pull gently A. Tannins
A. cord B. Allyl sulfides
B. plug C. Terpenes
C. socket D. Saponins
D. handles
324. Basic food group which includes carbohy-
319. With mass food production and canning drates and fats like food rich in starch,
what became a widespread problem? sugar, fats and oil
A. Delivery of food A. Go
B. adulteration B. Grow
C. supply C. Glow
D. storage D. none of above
320. Ecological factors, climate, land available, 325. Which of the following are not critical to
geography, and local agriculture are (FNW- the formation of fruiting bodies in mush-
3.8 ) room
A. media A. Humidity
B. economic B. pH
C. environmental C. Nutrient
D. technological D. Temperature
E. Aeration
321. Benzene in water is considered haz-
ard. 326. What is the function of egg in custard?
A. a biological A. Glazing
B. a physical B. Thickening
C. a chemical C. Aeration
D. not to be a D. Binding

327. When salt and sugar are added to water C. cold point
D. finish point

A. there are no changes in freezing and
332. The study of certain microbes and how
boiling points
they affect food.
B. the boiling point stays the same and
A. Food microbiology
the freezing point is lower
B. Food Science
C. the boiling point and freezing point are
lower C. Food contamination
D. boiling point is higher and freezing D. none of above
point is lower 333. genetic copy of an organism
328. Which of the term that describe the move- A. duplicate
ment of elements along with soil water B. ergonomics
that carry elements to or away from the
C. clone
plant roots by soil water movement?
D. technology
A. Ion mass
B. Mass flow 334. Similar to canning, this method deprives
bacteria of oxygen by creating an airtight
C. Water flow atmosphere.
D. Soil mass A. Freezing
329. Which of the following are not the impor- B. Salting
tant criteria to determine the size of the C. Vacuum Packing
shelter house?
D. Vacuum Cleaning
A. Labour
335. The process of asking questions and seek-
B. Size of area ing answers using controls and collecting
C. Number of polybags data.
D. Maintainance A. Research
B. Food Scientist
330. Which of the following is NOT something
which may be included in the walkthrough C. Quality assurance
portion of a workplace safety inspection? D. Food technologist
A. Consultation with employees 336. The government agency responsible for
B. Collection of food samples ensuring that meat and poultry are safe
C. Measurement of noise levels and wholesome for consumption is the
A. Food and Drug Administration (FDA)
D. Examination of records
B. United States Department of Agricul-
331. During thermal processing, the last point ture (USDA)
in a can or mass of food to reach the de-
C. Department of Health and Human Ser-
sired temperature is called the
vices (DHHS)
A. hot point D. Animal and Plant Health Inspection
B. flash point Service (APHIS)

337. The exposure of food to gamma rays gen- 342. A person trained in the chemistry,
erated by a radioactive material. physics, and biology of food and food sys-
A. irradiation tems.
A. Food technologist
B. pasteurization
B. Research
C. Electromagnetic spectrum
C. Food scientist
D. none of above
D. Quality assurance
NARAYAN CHANGDER
338. A synthetic sweetener made of aspar-
tic acid and phenylalanine that is found in 343. made to imitate actual foods
many diet soft drinks is called A. manufactured foods
A. asparatame B. analogs
B. sorbitol C. fortification
C. saccharin D. clone
D. cyclamates 344. To extend the shelf life of chips and help
prevent crushing during distribution, is
339. When wheat is processed into flour, a
added to the bag during packaging.
loss of some nutrients occurs. To coun-
teract this, companies are required to en- A. oxygen
rich flour with which of the following nu- B. nitrogen
trients?
C. hydrogen
A. Niacin, thiamin, riboflavin, folic acid
D. helium
and iron
B. Niacin, thiamin, riboflavin and iron 345. Which of the following is NOT criteria to
consider for water in fertigation system?
C. Niacin, thiamin, riboflavin and folic
acid A. Clear, odorless and non-chlorinated
D. Niacin, thiamin, and folic acid B. Optimal pH
C. Mineral water
340. Chocolate undergoes a process as
part of one of the production steps from D. High in metals ion
harvest to a finished chocolate candy bar. 346. Energy lost when water molecules form
A. pasteurization ice crystals is called
B. homogenation A. specific heat
C. fermentation B. latent heat
D. lyophilization C. heat of fusion
D. heat of vaporization
341. years ago, how did people receive milk?
A. Grocery store 347. Each of the letters in FAT TOM represent
a condition necessary for microorganisms
B. Bought a cow
to grow and multiply. The letters “O” and
C. Factory “M” stand for which two conditions?
D. Milk delivery person A. Oxygen and Minerals

B. Oxygen and Moisture B. batch production

C. Oleo and Margarine C. pilot scale production

D. Old and Moldy D. prototype production
348. Research has shown that overweight 353. What does Fortified mean?
employees often take more sick leave
throughout the year. What is the main A. When nutrients are taken out that are
cost of this to employers? unhealthy for you
A. Social B. When nutrients are added that were
lost during processing
B. Personal
C. When nutrients are added that were
C. Economic
not in the food originally
D. Environmental
D. All of these answers
349. Shelf life of food is related to
354. Molds that grow at refrigerated temper-
A. Time limit for which a food can be used
atures.
B. Freshness of food
A. psychrophiles
C. Quality of food
B. thermophiles
D. Decomposition of food
C. mesophiles
350. Which of the following conditions are D. Heterotrophic
suitable for the growth of microorganisms
on food? 355. Choose the correct sentence with the
A. High temperature given word. Jordan will spend a lot of
money on computer games. (yesterday)
B. The presence of nutrients
C. Suitable acidity A. Jordan will spend a lot of money on
computer games yesterday.
D. Suitable humidity
B. Jordan spends a lot of money on com-
351. During the pasteurisation process, milk puter games yesterday.
and juice are heated to for 30 min-
C. Jordan spent a lot of money on com-
utes or for 15 minutes and cool imme-
puter games yesterday.
diately. for 15 minutes and cool imme-
diately D. none of above
A. sneeze ; Your right 356. What is the meaning of the word resilient
B. your right ; sneeze in paragraph 3?
C. 50oC ; 80oC A. to be very sensitive to outside condi-
D. 70oC ; 100oC tions
B. to be inflexible
352. To test a food manufacturing process
with batches larger than bench top size, C. to withstand and recover quickly from
but smaller than full scale industry size, harsh conditions
processors will use D. to spring back into shape after being
A. mass production bent.

357. Which of the following is the As- C. Alkaline

comycetes mushroom D. none of above
A. Shiitake
363. What are the five food groups?
B. Truffles
A. Carbohydrates, dairy, fruit, vegetable
C. Oyster mushroom and meat.
D. Wood ear mushroom
B. Grains/legumes, dairy, fruit, veg-
etable and meat.
NARAYAN CHANGDER
358. the term hard water refers to water that:
A. is filtered C. Protein, fruit, vegetables, meat and
grains.
B. is nonpolar
D. Protein, vitamins, minerals, carbohy-
C. has metal ions in it drates, fat.
D. none of the above
364. What causes egg to coagulate?
359. Freezing enzymatic activity in a food A. Air
product.
B. Time
A. slows
C. Acid
B. stops
D. Heat
C. deactivates
D. has no effect on 365. Most pathogenic bacteria prefer environ-
mental conditions that are
360. Workplace safety inspections are per-
A. Dry
formed by which of the following?
B. Wet
A. The managers of the company being in-
spected C. Acidic
B. Private independent third party compa- D. none of above
nies
366. In what area does ingredient formulation,
C. OSHA compliance safety and health of- processing conditions, storage and packag-
ficers ing become apparent?
D. FDA approved compliance companies A. Testing the Product Prototype
361. which contains good fat? B. Development of a Prototype
A. avocado C. Product Process Development
B. broccoli D. none of above
C. bread 367. The protein in meat that is primarily re-
D. milk sponsible for meat color is
362. Most types of bacteria cannot live in A. myosin

foods that are B. actin
A. Acidic C. myoglobin
B. Neutral D. hemoglobin

368. Electrons are shared equally. 374. Which of the following foods are consid-
A. bound water ered potentially hazardous?

B. hydrogen bond A. Foods cooked to extremely high tem-
peratures.
C. nonpolar covalent bond
B. Canned fruits and vegetables
D. covalent bond
C. Moist, high-protein, low-acid foods.
369. A McDonald’s in a Muslim society will not
D. Foods left in the Temperature Danger
serve this food?
Zone less than one hour
A. Chicken
375. Atmospheric pressure can change the
B. Bacon
amount of energy needed to break hydro-
C. Lamb gen bonds in water. In which of following
D. Steak locations will water boil at lowest temper-
ature
370. Out of all dehydration techniques which
A. Atlantic Coast
of these uses the lowest heat?
B. Pike’s Peak
A. Spray Dryer
C. New York City
B. Drum Dryer
D. St. Louis, MO.
C. Oven Bake
D. Freeze Dryer 376. Glucose, a simple sugar, melts at 150 de-
grees Celsius. This is equivalent to
371. What’s the state food of Maryland?
A. 101.1 degrees Fahrenheit
A. Steak
B. 238 degrees Fahrenheit
B. Spaghetti
C. 65.5 degrees Fahrenheit
C. Pumpkin Pie
D. 302 degrees Fahrenheit
D. Crabs
377. A:We don’t have any bread. B:Really? I
372. According to the segment, how should
get some from the shop then.
frozen foods be thawed?
A. At room temperature A. will
B. In the refrigerator B. ‘m going to
C. Under hot running water C. am going to
D. In the microwave D. will not
373. Which of the following is not a benefit of 378. a product developed as a substitute for
Food Preservation? another food
A. To minimise pathogenic bacteria A. manufactured food
B. To express freedom B. fortification
C. To keep food at its best quality C. formed product
D. To save money D. food science

379. How many mls are there in 2 cups? 384. Offspring are formed by simple cell divi-
sion, and not by the fusion of nuclei.
A. 250
A. asexual reproduction
B. 750
B. molds
C. 500
C. sexual reproduction
D. 150
D. none of above
380. How many aromas a human can detect?
NARAYAN CHANGDER
385. Why is the fast food industry so depen-
A. 500
dent on the flavor industry?
B. 100, 000
A. The fast food industry uses only artifi-
C. 5, 000 cial ingredients.
D. 20, 000 B. Most consumers think fast food does
not taste very good.
381. When you whisk eggs what happens to
the proteins? C. Processing food ruins its flavor, and
fast food is processed food.
A. They denature
D. To produce food quickly, fast food
B. They coagulate restaurants must add artificial flavors.
C. Both answers
386. How long the diluted and matured fertil-
D. none of above izer should be kept maximum?
382. What is the purpose of an emergency A. 2 weeks

plan? B. 1 week
A. Outlines actions to be taken if an emer- C. 3 weeks
gency occurs
D. 4 weeks
B. Prevents minor accidents from esca-
lating 387. What is George Washington Carver
C. Reports accidents and responses for known for?
insurance and legal purposes A. Frozen food
D. Divides emergency responsibilities B. Crop Rotation and Peanut
among employees
C. Cereal
383. impurities in water D. Bacteria and Germ TheoryInvented
A. are only a concern to beverage indus- Pasteurization
try
388. Our first prac this year was
B. can change the physical and chemical
A. Blueberry muffins
characteristics of water
B. Corn and capsicum quesadilla
C. do not affect the way water reacts in
mixtures C. Mini quiche
D. are more likely in cold than hot water D. Chicken tacos

389. Pathogenic bacteria require time to multi- 394. Which preservative method is used to re-
ply in a warm, moist, high protein environ- move the moisture present on the food?
ment. Generally, they must be in the TDZ

A. Curing
more than to reach dangerous numbers
that can cause foodborne illness. B. Drying
A. 8 hours C. Drying
D. Pickling
B. 4 hours
C. 2 hours 395. A reaction to a food caused by an inability
to digest or process a food is a:(FNW-03.1
D. 6 hours )
390. What is the image at the top right of the A. food allergy
AGHE? B. food intolerance
A. Sometimes foods (lollies, burgers etc) C. food poisoning
B. Bottles of oil D. food preference
C. Fruit 396. Fibre is a type of
D. Tap with a glass of water A. sugar
391. Select the natural fibres produced in Aus- B. protein
tralia? C. carbohydrate
A. Wool D. fat
B. Nylon 397. Publication offers safe food handling rec-
C. Cotton ommendations to anyone seeking informa-
tion.
D. Rayon
A. FDA’s Food Code Index
E. Bamboo
B. CDC Code
392. Oils have a tendency to go rancid from C. Food Bible
exposure to the air. To counter this, you
should use a(n): D. Organic Lists
A. Antioxidant 398. The two main professional occupations in-

volved in food science and food industries
B. colouring
are:
C. stabilizer
A. Food Scientist
D. none of above
B. Food Technologist
393. It fuels our body and gives us energy to C. Product development
go and be active D. Food Service
A. Go
399. When the bacteria uses almost anything
B. Grow as a nutrient.
C. Glow A. Heterotrophic
D. none of above B. Autotrophic

C. Omniotrophic 405. The use of biochemical techniques to alter

D. none of above the genetic makeup of a plant to enhance
characteristics for food production is called
400. taste buds are located at the tip of A. biogenetics
the tongue
B. biotechnology
A. Sweet
C. biophysiology
B. Bitter
D. biophysics
NARAYAN CHANGDER
C. Sour
406. What does GMO stand for?
D. Salty
A. Genetically Modified Organisms
401. Vegetables are stored in individual rooms
B. Genetically Motivated Organisms
within a warehouse. The room storing
would be expected to generate the most C. Genetically Motivated Oranges
heat in one 24 hour period in their confined D. Genetically Modified Origami
storage space.
407. What “enormous challenge” did McDon-
A. snap beans (5600 BTU/Ton/24 hours)
ald’s face in 1990 when it switched from
B. asparagus (3440 BTU/Ton/12 hours) cooking its French fries in beef tallow to
C. cucumbers (8400 BTU/Ton/48 hours) cooking them in pure vegetable oil?
D. lima beans (4100 BTU/Ton/6 hours) A. finding a vegetable oil that had aromas
similar to those of beef tallow
402. Your tells you when you’re hungry. B. reducing the amount of saturated fat
(FNW-3.3) in the new fries
A. Mother C. selecting a different kind of potato that
B. Best Friend would taste good cooked in vegetable oil
C. Brain D. developing flavor additives to make
the new fries taste just like the old ones
D. God
408. The part of a cauliflower used for food by
403. Tea and coffee are not brewed in boiling
consumers is (are) the
water because boiling water:
A. tuber
A. damages nutrients
B. bulb
B. dissolves more impurities
C. flower buds
C. creates too strong of a flavor
D. berries
D. releases bitter polyphenols
409. What does monoculture mean?
404. Which foods contain calcium and are good
for building strong bones? A. A game to acquire as much money and
property as possible
A. dairy
B. The growing of multiple crops in one
B. grains particular area
C. fruits C. The growing of multiple types of ani-
D. vegetables mals in one particular area

D. The growing of a single crop in one par- 415. relatively new products in food technolo-
ticular area gies

A. fat free & low calorie
410. Freezing is a food preservation method
because B. red die & cane sugar
A. Low temperature retards the growth C. egg substitutes without egg whites
of microbes. D. none of above
B. Low temperature removes water con-
416. MSG is a type of
tent
A. flavouring
C. Both of the above
B. preservative
D. None of these
C. Coloring
411. It serves as a guide for Filipinos in de- D. none of above
termining the right amount of food to be
consumed per meal to attain optimum nu- 417. Water, carbohydrates, fats, proteins, vi-
trition tamins, and minerals are ?
A. Pinggang Puno A. the six main nutrients
B. Lakas Pinoy B. Not necessary to the body
C. Pinggang Pinoy C. areas of study in Food Science
D. Pinoy na Pinoy D. irrelevant to this unit
418. Heating a marshmallow over a fire is

412. Basic Food Groups
where heat is transferred by means of
A. GO FOOD
A. Infrared Radiation
B. GROW FOOD
B. Conduction
C. GLOW FOOD C. Convection
D. GRACE FOOD D. Microwaves
413. what are the food additives contained in 419. Lecithin is commonly added to hot cocoa
ice cream? (2 answers) mix to
A. emulsifer A. improve the shelf life of the mix
B. colouring B. serve as emulsifier when water is
C. bleach added to cocoa
D. antioxidant C. maintain the color stability of the mix

D. maintain the flavor stability of the mix
414. Weak attraction between positive and
negative ends of two molecules. 420. What do you understand about kitchen
hardware?
A. bound water
A. Kitchen hardware is the material used
B. hydrogen bond
to facilitate the work done
C. nonpolar covalent bond B. Kitchen hardware is the materials and
D. covalent bond tools used to make a job difficult.

C. Ktichen hardware is the machine used C. Constructing an apron

in cooking activities. D. Preparing salad Dressings
D. Kitchen hardware is the equipment
used to facilitate the work done. 426. Students made cupcakes to sell to raise
money for a school trip. This is an exam-
421. The canning process was invented in ple of which level of operation?
A. America A. Household
B. Disney B. International
NARAYAN CHANGDER
C. France C. Small business
D. Germany D. Large company
422. High risk foods preferred by food 427. What cake making method will you use
spoilage bacteria are when making Swiss roll?
A. Carbohydrate rich foods A. Whisking
B. Fat rich foods B. Melting
C. Protein rich foods C. Creaming
D. Vitamin rich foods D. All in one
423. Elements essential for good health. e.g. 428. Which of the following best differentiate
Calcium, Iron, Potassium the lampara nets compared to the purse
seine?
A. Protein
A. The lampara net is hauled by pulling
B. Fat both wings at the same time and the purse
C. Minerals seine is winched only at one end.
D. Carbohydrates B. The lampara targets the demersal and
the purse seine targets the pelagic
424. You have been asked to develop a new
C. The size of the net of the lampara net
salad dressing. One of the specifications
are small at the bunt and larger at the side
is to use an oil with a low saturated fat
and the purse seine has equal net opening
content. Given the choices below, which
would have the lowest saturated fat con- D. none of above
tent?
429. The human analysis of the taste, smell,
A. Coconut Oil sound, feel, and appearance of food is
B. Peanut Oil called
C. Canola Oil A. volatility
D. Olive Oil B. taste test panel
C. taste bias
425. Which of the following is not a lesson to
be studied in the subject Principles of Food D. sensory evaluation
Preparation? 430. are involved with the chemical reac-
A. Safety Guidelines in the Kitchen tions in the body
B. Menu Planning A. Sugars

B. Lipids 436. Food is placed on heated trays or shelves

C. Fats called when vacuum drying procedures
are used.

D. Proteins
A. rollers
431. In between testing fatty food samples, it B. platens
is important to rinse the mouth with
C. platforms
A. mineral water
D. racks
B. cold water
437. On food labels, how many calories are
C. warm water
provided by a diet based on the Daily
D. tea Value shown?
432. For much of history which of these fac- A. 2, 500
tors had the most influence on what food B. 2, 000
was available? (FNW-3.8) C. 1, 600
A. hunger D. 3, 600
B. geography E. 1, 750
C. satiety
438. Agriculture is
D. industrial revolution
A. the science, art, or practice raising of
433. When a fire starts in a pan on top of the fish.
range, you should first turn off the heat, B. the science, art, or practice of cultivat-
and put out the fire by using any of the ing the soil, producing crops, and raising
following methods EXCEPT poultry.
A. pour flour on the flames C. the science, art, or practice of produc-
B. pour baking soda on the flames ing crops and raising livestock.
C. pour water on the flames D. the science, art, or practice of cultivat-
ing the soil, producing crops, and raising
D. put a cover on the pan livestock.
434. Which type of carbohydrate comes from 439. In a food evaluation process, it is recom-
fruit, lollies, and added sugar? mended to label food samples with
A. complete A. general name of the food product e.g.
B. incomplete cupcakes
C. simple B. wrong names e.g. cookies instead of
cupcakes
D. complex
C. specific descriptive terms e.g. 25g
435. To oblige is to sugar cupcakes
A. quit a job. D. random numbers e.g. 345, 232, 114
B. spread rumors. 440. bonds are formed within a water
C. commit a crime. molecule.
D. compel by pressure. A. Intermolecular

B. Hydrogen B. intellectual
C. Nonpolar Covalent C. physical
D. Polar Covalent D. economic
441. Food contact packaging materials are reg- 446. careers involve preserving, sorting,
ulated by the grading, packaging, and shipping food
A. FDA A. Production
NARAYAN CHANGDER
B. USDA B. Food service
C. EPA C. Product development
D. Federal Trade Comission D. Regulation and compliance
442. A potato is baked in a microwave oven. 447. Sodium benzoate is used in soft drinks
primarily to inhibit
A. conduction
A. rancidity
B. convection
B. color deterioration
C. potawave
C. mold growth
D. radiation
D. flavor breakdown
443. During freezing of ice cream, the mix is
aerated by revolving blades in the freezer 448. When uncovering a pan, to avoid burns
to from escaping steam, you should
A. prevent overrun in the product A. lift the cover straight up
B. incoroporate large air cells to make B. lift the near edge of the cover first
the ice cream texture smoother C. lift the far edge of the cover first
C. break down milk fat into smaller parti- D. tip the pan to one side, then remove
clees so the ice cream is creamy the lid
D. incorporate small air cells to prevent
449. Which of the following is not the way
ice cream from becoming a solid mass of
to increase the quality and quantity of na-
frozen ingredients
tional food production? Which of the fol-
444. is an alternative name for baking lowing is not the way to increase the qual-
soda. ity and quantity of national food produc-
tion?
A. Carbon dioxide
A. Use high quality breeds
B. Potassium bitartrate
B. Use of modern technology
C. Sodium bicarbonate
C. Reduce the tax for imported food
D. Calcium carbonate
D. Provide education and guidance to
445. If a person chooses to eat a food because farmers
it reminds them of a pleasant experience,
that is an example of what kind of influ- 450. WILL + NOT =?
ence on food choice? (FNW-03.2 ) A. willn’t
A. emotional B. wolln’t

C. want 456. Scientist realized substances were

D. won’t being substituted in foods.

A. Nutritional
451. The odor of food describes the: B. Harmful
A. aroma C. Fruitful
B. texture D. none of above
C. taste
457. Bacteria grow at any temperature be-
D. appearance tween 0C
A. 5-60
452. Microorganisms that cause human dis-
ease are known as B. 10-60
A. parasites C. 5-66
B. pathogens D. any temperature
C. spores 458. It is best to consume water

D. vegetative cells A. regularly throughout the day
B. until your thirst appears to be
453. Ikan bandeng presto akan lebih tahan quenched
lama sampai 3 bulan apabila dikemas
C. when you first begin to feel thirsty
menggunakan Presto Bandeng fish will
be more durable up to 3 months when D. after coordination has been reduced
packed using by a water shortage
A. Plastik biasa (Plastic bag) 459. To conjure something is to
B. Plastik tahan udara (Airproof plastic) A. produce it as if by magic.
C. Gabus (Styrofoam) B. remember it vividly.
D. none of above C. re-create it.
D. eliminate it.
454. Which of the below are NOT the top three
most cultivated mushroom 460. The nutrient that is a concentrated source
of energy is
A. Shiitake
A. Vitamins
B. Oyster Mushroom
B. Carbs
C. Button mushroom
C. Proteins
D. Straw mushroom
D. Fats
455. is the creation and maintenance of hy- 461. Fruits and vegetables discolor when
gienic and healthful conditions. bruised or cut due to
A. Cleanliness A. caramelization
B. Sterilization B. sulfiting
C. Sanitation C. dehydration
D. Disinfection D. enzymatic browning

462. Menu disclaimers are required for which 467. A chicken salad sandwich left in the TDZ
of the following? could have a growth of pathogenic bacte-
A. Fried foods ria because
A. It is a protein-rich food
B. “Cooked to order” meat and eggs
B. It has neutral pH
C. Foods high in fat
C. It has a high water activity
D. Imported fruits and vegetables
D. All of the above
NARAYAN CHANGDER
463. Food science is based on other areas of
468. Which is not a main category of sensory
science such as , biology, and psy-
characteristics in food products?
chology.
A. texture
A. Chemistry; physics
B. flavor
B. Sociology; Alegebra
C. sound
C. Calculus; Chemistry
D. appearance
D. none of above
469. In which area do constraints become ap-
464. What are the factors that affect the in- parent?
tensification of food production?
A. Idea Generation and Screening
A. PhysicalEconomicalSocial Technology-
B. Market Research
Political
C. Product Specifications
B. Physical Economical Climate Technol-
ogy D. none of above
C. Physical EconomicalTechnology Politi- 470. What is a major segment of the food in-
cal dustry? Check all that apply.
D. none of above A. Production
B. Marketing
465. Examples of Body-building Food, Grow
food C. Advertising
A. Chicken D. Distribution
B. Meat 471. Energy storage nutrients that help the

body store some vitamins e.g. oils, but-
C. Fish
ter, margarine
D. Eggs
A. Fats
E. Cheese, Milk and Yogurt
B. Carbohydrates
466. People are more likely to eat what is C. Minerals
available and economic? D. Vitamins
A. Geography
472. technologys that have recently revolu-
B. Climate tionised farming are:
C. Food cost & Obtainability A. Driverless tractors and sensors
D. All of the above B. Drones

C. 3D Cameras C. adhesion
D. Cattle dogs D. altitude

E. Barbed wire fencing
478. Water activity is the degree of availabil-
473. Who is responsible for the overall secu- ity of water in food. The water activity of
rity of the nation and the American peo- pure water is
ple? A. 0.100
A. FDA B. 1.000
B. USDA C. 10.00
C. DHS D. 100.0
D. NASA
479. Which of the following can be used as in-
474. Which list is the correct 5 senses that you dicator to optimal nutrient uptake in hydro-
have. ponic system?
A. Greed, hearing, fear, jealousy, smell A. PPM measurement
B. Feel, Love, Hate, Fear, envy B. Condition of the root
C. Seeing dead people, hearing, tasting, C. Humidity
smell, touching D. pH measurement
D. Taste, smell, hearing, touching, sight
480. Which of the following is the highest tem-
475. Basic food group which builds and repairs perature at which freezer storage should
body cells and tissues. It is rich in protein. be kept?
A. Go A. 32◦ F (0◦ C)
B. Grow B. 20◦ F (-7◦ C)
C. Glow C. 0◦ F (-18◦ C)
D. none of above D. -20◦ F (-29◦ C)
476. Why is shift work common in the Aus- 481. A food contains 8 grams of fat, 4 grams
tralian food industry? of carbohydrates, and 5 grams of protein.
A. The rates of pay are higher. That would be equivalent to calories.
B. Workers prefer part-time work. A. 88
C. Organisations may operate 24 hours a B. 108
day. C. 93
D. Some factories decrease production D. 113
during winter.
482. Where does food come from?
477. The force of the weight determined by
A. Plants
the pull of earth’s gravity pressing down
on a surface is: B. Plants and animals
A. atmospheric pressure C. Coles, Woolworths and Aldi
B. cohesion D. Animals

483. What is natural fibre? D. pH of ≥ 4.6 and in an aerobic environ-

A. Any hairlike raw material directly ob- ment
tainable from an animal, vegetable, or
mineral source. 488. Which breakfast product would most
likely contain whole grains?
B. Something you eat to keep healthy.
A. rice bubbles
C. Anything that is grown on a farm.
D. Something made in a factory by man. B. buttermilk pancake mix
NARAYAN CHANGDER
C. muesli
484. A:Why are you carrying a hammer and
some nails? B:I put up some pictures D. corn flakes
on that wall.
A. am going to 489. Where might consumer testing take
place?
B. will
A. Labratories
C. won’t
D. going to B. Vet clinics
C. Pharmaceutical Companies
485. This preserves food by removing oxy-
gen through an airtight seal and containing D. none of above
food in an acidic, sugary, or salty environ-
ment, where bacteria cannot thrive. 490. A natural process that results in the
A. Salting breakdown of a food into different com-
ponents.
B. Sugaring
A. deterioration
C. Canning
D. Freezing B. process
C. domestication
486. Consider one slice of pizza contains 5g
of fat, 4g of protein and 3g of carbohy- D. none of above
drates. What will the total calories be in
three slices of pizza? 491. A crock pot transfers energy through
A. 37 calories A. Microwaves
B. 73 calories B. Conduction
C. 146 calories
C. Convection
D. 219 calories
D. Hot air rising and cool air falling
487. Clostridium botulinum spores can germi-
nate and grow at a 492. It is considered the most important meal
A. pH of ≤ 4.6 and in an aerobic environ- of the day
ment A. Breakfast
B. pH of ≥ 4.6 and in anaerobic environ- B. Lunch
ment
C. Snacks
C. pH of ≤ 4.6 in an anaerobic environ-
ment D. Dinner

493. Select 2 aims of sustainable agriculture? 498. What is the difference between a man-
made fibre and natural fibres?
A. protect the environment

A. Man-made fibres are grown on a farm
B. make more money
B. Man-made fibres grow on bushes
C. supporting people so farming can con-
tinue to be done C. Natural fibres are stronger than man-
made fibres
D. farmer can charge more for their pro-
duce D. Man-made fibres are stronger than
natural fibres
E. use more chemicals
499. Why heating food to above 100 oC helps
494. What is the “danger zone” in which to reduce food spoilage?
foods should NOT be kept for more than
one to two hours? A. High temperature kills the microbes.
B. High temperature slows down the mi-
A. 0◦ F to 30◦ F (-18◦ C to-1◦ C)
crobes.
B. 20◦ F to 80◦ F (-7◦ C to 27◦ C)
C. High temperature prevents the mi-
C. 60◦ F to 110◦ F (16◦ C to 43◦ C) crobes from growing.
D. 40◦ F to 140◦ F (5◦ C to 60◦ C D. none of above
495. What is the final step of the Design Pro- 500. The USDA organic seal on a food product
cess? means it is certified organic and has %
or more organic content?
A. Evaluating
A. 100%
B. Generating
B. 98%
C. Planning/managing
C. 95%
D. Producing
D. 70%
496. unequal sharing of electrons
501. Molds that grow at high temperatures
A. bound water
A. psychrophiles
B. hydrogen bond
B. thermophiles
C. nonpolar covalent bond C. mesophiles
D. polar covalent bond D. none of above
497. Which of the following is the best loca- 502. The United States develop the to help
tion for a shelter house for fertigation sys- people know how much of each nutrient
tem? they need.
A. East north A. NDFA
B. East west B. RDA
C. West north C. ICT
D. West south D. MKGR

503. in a hydrogen bond, the 508. The acronym IPM is used by the food in-
A. hydrogen of one atom is attracted to dustry to mean as part of a cleaning
hydrogen of another and sanitation program.
B. hydrogen end of the molecule is A. integrated pest management

slightly negative B. intelligent power management
C. hydrogen of one atom is attracted to C. interior points method
oxygen of another D. industrial preparedness measures
NARAYAN CHANGDER
D. oxygen of the molecules is slightly pos- 509. You just had a hard work out and your
itive muscles are sore. Which nutrient should
504. Learning new low-fat recipes is an ex- you be trying to get to repair your mus-
ample of an factor that affects food cles?
choices. (FNW-03.4 ) A. carbohydrates
A. emotional B. fat
B. economic C. water
C. insoluble D. protein
D. intellectual 510. What is aquaculture?
A. fish farming
505. If something is volatile, it is
B. farming of aquatic organisms
A. uniform.
C. crab farming
B. able to fly.
D. cattle farming
C. probably dangerous.
D. likely to change quickly. 511. The chemical formula for water is
A. HO
506. is the name of the process invented
B. H2O
by Louis Pasteur for the preservation of
milk. C. H2O2
A. Refrigeration D. H3O
B. Pasteurization 512. What are the factors that lead to food
deterioration
C. Pickling
A. Degradation
D. Canning
B. Hydrogenation
507. What order should dishes be washed? C. Preservation
A. Glassware, cookware, cutlery, D. None of the above
serving-ware, bakeware
513. Organic compounds that control several
B. Glassware, cutlery, serving-ware,
body functions. e.g. A, C, K
cookware, bakeware
A. Carbohydrates
C. Glassware, cookware, bakeware, cut-
lery, serving-ware B. Metabolism
D. Cookware, bakeware, glassware, cut- C. Vitamins
lery, serving-ware, D. Digestion

514. What is sustainable agriculture? C. fat

A. It is the growing of food using farm- D. none of above

ing methods that protect the local environ-
518. What nutrients must you focus on when
ment.
an adolescent female?
B. It is the growing of food, plants and an- A. Iron, Sodium and Calcium.
imal products using farming methods that
protect the local environment. B. Vitamin B, Calcium and Sodium.
C. Protein, Iron, and Calcium.
C. It is the growing of food, plants and an-
imal products using farming methods that D. Iron, Protein and Sodium.
harm the local environment. 519. Who is at greatest risk of getting food-
D. It is the growing of plants using farm- borne illness?
ing methods that protect the local environ- A. Teenagers and young adults
ment.
B. Newlyweds
515. You are securing olive oil for a product C. Chronically ill people
formulation and need to know where the D. Food service workers
ingredient is produced. The country that
produces the most olive oil is 520. Which of the following food groups
would be most likely to contain complex
A. Greece
carbohydrates?
B. Italy A. fruits
C. Spain B. grains
D. Tunisia C. dairy
516. Which best explains how bacon is fried D. protein
on a stove burner? 521. Some people may suffer this because of
A. The bacon creates a convection cur- an illness?
rent, the heat rises to the pan, and then A. Taste Blindness
rises to the stove burner.
B. Blindness
B. The bacon transfers heat directly to C. Deafness
the pan, and the pan transfers heat di-
rectly to the stove burner. D. none of above
C. The stove burner radiates heat to the 522. Workplace safety violation penalties
pan, and the pan radiates heat to the ba- vary based on which factors?
con. A. Awareness of violation and effects of
D. The stove burner transfers heat di- violation
rectly to the pan, and the pan directly B. Seriousness of violation and ability to
transfers heat to the bacon. pay
C. Awareness of violation, seriousness of
517. In processed tempeh, there are nutrients
violation and whether the violation is a re-
contained in tempeh are ..
peated violation
A. Protein (protein) D. Seriousness of violation, effects of vio-
B. Vitamin (vitamin) lation and ability to pay

523. What is the world’s largest organization 529. Butter is made by agitating cream to form
of food and nutrition professionals? a emulsion.
A. FDA A. water-in-oil
B. International Food Council
B. gas-in-liquid
C. American Dietetic Association
C. oil-in-water
D. USDA
D. gas-in-solid
524. In the development of food the women
NARAYAN CHANGDER
and children of early settlers help by 530. What are the FOUR basic sanitation prac-
A. plowing tices?
B. weeding A. Clean, Sanitize, Cook, Chill
C. searching for nuts and fruit B. Clean, Separate, Cook, Chill
D. clearing land
C. Clear, Separate, Cook, Cool
525. In 1812 which city opened the first can-
D. Clear, Sanitize, Cook, Cool
ning plant in America?
A. Chicago 531. A reaction which causes starch on the
B. Jamestown surface of food to turn brown and give a
pleasant flavour and aroma
C. New York
D. Atlanta A. enzymatic browning
526. water performs all the following func- B. dextrinisation

tions in body except C. rancidity
A. serving as a reactant for chemical re-
D. gelatinisation
actions
B. dissolving and transporting nutrients 532. Appetite, emotions, persuasion, stress
C. maintaining body temperature and personal likes and dislikes are a(s)
on your food choices.(FNW-3.2 )
D. providing energy
A. Economic influence
527. Which of these cakes is traditionally
made with bicarbonate of soda? B. psychological influence
A. Gingerbread C. cultural influence
B. Victoria Sponge D. intellectual influence
C. Swiss roll
D. Pineapple upside down cake 533. Which of these are a mechanical raising
agent?
528. Prior to WW1 people preserved foods by
A. Whisking
A. salting
B. Folding
B. drying
C. pickling C. Creaming
D. all of the above D. All of them

534. With technology today two farmers can B. the meat is beef and not something
produce enough food for? else.

A. 25 people C. the beef has been long preserved, like
B. 50 people a dead body.
C. 75 people D. the beef is safe to eat and not rotten.
D. 100 people 540. What is the main reason for eating a

wide variety of foods?
535. careers involve enforcing food indus-
try regulations. A. to learn the food label
A. Production B. to provide all the nutrients you need
B. Regulation and compliance C. to keep from getting bored with your
diet
C. Product development
D. to help improve physical fitness
D. Food Service
541. Which of the following contains protein?
536. It helps our body grow to become taller
and stronger A. lettuce
A. Go B. strawberries
B. Grow C. tortillas
C. Glow D. eggs
D. none of above 542. which method sterilizes the food? (2 an-
swers)
537. Issues that can affect the ability to detect
flavors? A. chilling
A. Body chemistry, Number of taste buds, B. canning
Age and Gender C. feezing
B. Body chemical D. irradiation
C. Number of taste buds
543. Which of the following is one of the
D. Age or Gender primary diseases that can affect food
choices? (FNW-03.1 )
538. The space left in a container after adding
food and sealing the top is called A. diabetes
A. voided space B. appendicitis
B. headspace C. measles
C. open space D. pneumonia
D. dead space 544. Which nutrient is lacking in a person’s
539. In line 17, the narrator most likely uses diet if they suffer from the physical effects
the phrase “embalmed beef” to convey of feeling weak or faint, headaches and
the idea that heart palpitations?
A. the packers view the dead cows with A. Calcium

some respect. B. Sodium

C. Fibre B. Convection is the primary way heat

D. Iron travels through metals.
C. Convection is the primary way heat
545. Companies that process foods are called travels through appliances.
D. Convection is the primary way heat
A. Food Manufacturers travels through liquids and gasses.
B. Supermarkets
551. What are nutritionally modified foods?
NARAYAN CHANGDER
C. The Food Service Sector
A. Can lead to diet related disorders like
D. A Flavour House inadequate iron, fibre and calcium.
546. Which foods should you avoid? B. When an individual doesn’t receive ad-
equate amounts of one or more nutrients.
A. Sugary.
C. Nutritionally modified foods are foods
B. Foods high in salt.
that have been changed to enhance partic-
C. Processed fatty foods. ular characteristics chosen by a food com-
D. Foods high in fibre. pany.
D. To suit consumer demand (nutrition-
547. colouring is added into food to make it ally beneficial) e.g. improve consumer
health with fat replacements, artificial
A. attractive sweeteners, added micro-nutrients and
added fibre
B. more testier
C. stay mixed 552. Preservation technique in which salt and
spices are used
D. none of above
A. Canning
548. Which word from paragraph 4 contains
B. Pickling
the same a vowel sound as table?
C. Drying
A. cattle
D. Fermentation
B. paper
C. apple 553. What are the symptoms of food poison-
ing?
D. small
A. stomach ache
549. free of water
B. fever
A. anhydrous
C. runny nose
B. hydrogen bond
D. vomiting
C. nonpolar covalent bond
554. Questions 9-10 According to the writer,
D. polar covalent bond which TWO things influence the nutritional
550. Which best describes the process of con- content of food?
vection? A. A who prepares the food
A. Convection is the primary way heat B. B the weather conditions during
travels through rays. growth

C. C where the food has been stored 560. What is the formal name of the features
D. D when the plants were removed from on your tongue where taste buds are lo-
cated? (FNW-03.1 )

the earth
E. E the type of farm the food was grown A. ulcers
on B. organic
C. papillae
555. Which of the following is not an example
of core values that CTU (Cebu technologi- D. enzymes
val University) inculcates its learners?
561. What is the browning reaction of foods
A. resilience when we use dry heat?
B. passion A. caramelisation
C. creativity B. dextrinisation
D. analysis C. emulsion
556. Which of these is NOT a role of food ad- D. gelatinisation
ditives? 562. Why do many people choose organic
A. Preserving the lifespan of food. foods? (FNW-03.4 )
B. Providing additional calories to food. A. They believe the food is safer
C. Changing the color of food. B. They believe the food more healthful
D. Enhancing the flavor of food. C. They believe its production is less
harmful to the environment
557. Removing the moisture from a food prod-
D. All of these
uct.
A. drying 563. Which of the mushroom structure below
bears the spore
B. Electromagnetic spectrum
A. Cap
C. irradiation
B. Volva
D. none of above
C. Gills
558. When Tom arrives we a party. D. Stipe
A. will has
564. A food technologist developing a formu-
B. have lation for a soft dough should use
C. will have A. an equal ratio of liquid to flour
D. none of above B. two parts flour to one part liquid
559. Which one of the following is an example C. three parts flour to one part liquid
of a seasonal food? (FNW-3.8) D. six parts flour to one part liquid
A. Strawberries
565. Constraints are
B. yogurt A. Types of ingredients you must include
C. pork B. Things within a brief that you have to
D. milk do

C. Optional 571. What cake is made using the melting

D. Things within a brief that you can de- method?
cide A. Brownie
566. you come with me? B. Victoria Sponge
A. Will C. Swiss roll
B. Shall D. Cupcakes
NARAYAN CHANGDER
C. Will / Shall 572. is National Food Safety Education
D. none of above month.
A. February
567. Lack of can cause death quicker than
lack of any other nutrient. B. May
A. Minerals C. July
B. Water D. September
C. Vitamins 573. What is Nancy Johnson known for?

D. Proteins A. Crop Rotation and Peanut
568. Sensory evaluation is? B. Cereal
A. taste, smell, sound, feel, and appear- C. Quick freezing & Frozen food
ance of food D. Ice cream churn
B. Smell of food
574. When solute such as salt or sugar is
C. Sound of food added to water, the
D. Appearance of food A. freezing point increases and the boil-
ing point decreases
569. It is a carcinogenic substance produced by
fungus-infected crops and nut products. B. freezing point and boiling point in-
creases
A. Ergotoxins
C. freezing point decreases and the boil-
B. Fumotoxins ing point increases
C. Aflatoxins D. freezing point and boiling point de-
D. Flavotoxins crease
570. Which of the following system is plac- 575. It is one component of food technology
ing plants in an inverted container, sealed which caters the transformation of raw
with nutrient solution running through materials into refined goods that is readily
along the roots in a closed system? available in the market.
A. Drip system A. Food Science
B. Nutrient Film technique B. Food Engineering
C. Raft system C. Food Preservation
D. Aeroponic D. Food Processing

576. Which of the following is not true about C. Making sure you are not wasting food
the importance of food design? or resources (water, electricity or gas) in
the kitchen.

A. To express aesthetic value
D. Not wasting food.
B. To give users the freedom to choose
C. To protect social ethics 582. Kornet adalah olahan dari? Corned beef
is processed from?
D. To encourage economic progress
A. Terigu (wheat)
577. Which is a clear example of an economic B. Telur (egg)
factor affecting food choice? (FNW-03.7 )
C. Daging (meat)
A. total price
D. none of above
B. equipment needed for preparation
583. Which of the following works to educate
C. local production
people about methods to prevent food-
D. unpleasant memory association borne illnesses?
578. What item in the dairy-based foods has A. Food Safety Inspection Service (FSIS)
little to no calcium content? B. National Institute of Standards and
A. Whole milk Technology (NIST)
B. Yogurt C. Bureau of Industry and Security (BIS)

D. Center for Disease Control and Preven-
C. Cream cheese
tion (CDC)
D. Skim milk
584. The complete destruction of all microor-
579. The last step of any experiment is to ganisms
draw a A. sterilization
A. Chart B. Electromagnetic spectrum
B. Analysis C. pasteurization
C. Conclusion D. none of above
D. Diagram
585. occurs when a cooler, denser mass
580. Addition of micronutrients to food at com- of a liquid or gas replaces a warmer, less
mercial level is known as dense mass of a gas or liquid by pushing it
upward.
A. Food enrichment
A. Conduction
B. Food fortification
B. Convection
C. Both a. and b.
C. Radiation
D. none of above
581. What does food sustainability mean?
586. When weighing an ingredient, the scales
A. Working safely in the kitchen. read 0.250, how much of the item do you
B. Making sure you are not wasting food have in grams or kilograms.
in the kitchen. A. 250 grams

B. 2.5 kilograms 592. The sugar is sweeter than sucrose.

C. .250 grams A. fructose
D. 2.5 grams B. lactose
C. glucose
587. Which of the following is a good cook?
D. maltose
A. has a lot of money to busy the best
quality of ingredients 593. Which is not a method of Food Preserva-
NARAYAN CHANGDER
tion?
B. never substitute any ingredients found
in the recipe A. Mixing
C. knowledgeable about his tools, hy- B. Salting
gienic and presents food in the best way C. Canning
D. buys ingredients in the super market D. Freezing
588. what is the meaning of convection? 594. What is the method called where we com-
bine flour and butter together when mak-
A. cold rises heat falls
ing a crumble topping?
B. heat A. Rubbing in.
C. cold B. Stirring.
D. hot rises cold falls C. Finger and thumb.
589. Free water is water that D. Knocking together.
A. is free of metal ions 595. Which of the following is not a promo-

tional strategy?
B. is free of impurities
A. Instore Promotions
C. is held in various molecules of food
B. Celebrity Sponsorships
D. readily separates out of food
C. Price Skimming
590. Food design means D. none of above
A. An edible substance 596. restores nutrients that were lost in the
B. Food production in various dishes processing to near original levels
C. Knowledge of food production ideas A. fortification
D. Activities to realize innovative and cre- B. enrichment
ative food shape ideas C. restorative product
591. Indian Food Industry ranks in terms D. innovation

of size. 597. Body regulating food
A. Second A. Go
B. Third B. Grow
C. Four C. Glow
D. Fifth D. none of above

598. Which action will result in denaturing the C. because the are popular students from
enzymes present? a prestigious state university

A. adding sodium chloride D. because they have no other applicants
B. Chilling in the refrigerator 603. Farm to table is about
C. hydrolysis of the starches A. the distance foods travels
D. warming a mixture to room tempera- B. better people better food
ture
C. homemade cooking
599. cooled boiled water has a flat taste be- D. organic
cause
A. cooking destroys bacteria 604. Food is precious. So we
B. there is a lower dissolved oxygen level A. take much more food than you can pos-
sibly eat
C. boiled water contains more impurities
B. cook more food than the family need
D. all of the above
C. store cereals in moistened area
600. The use of food additives in the United
D. store the leftover food in a cool or dry
States is regulated by the
place for later use
A. Food and Drug Administration (FDA)
605. Food scientists, who use their ability to
B. United States Department of Agricul-
view and understand the entire production
ture (USDA)
process well enough to identify problem
C. Department of Health and Human Ser- areas or deficiencies are
vices (DHHS)
A. monitoring quality assurance
D. Animal and Plant Health Inspection
B. troubleshooting
Service (APHIS)
C. implementing HACCP
601. The red color of an apple is important for
D. pilot testing
consumer acceptance of red delicious ap-
ples so companies that produce apples use 606. Taste, feel, sight, sound, and smell are
a to measure redness, blueness, and used in evaluation
yellowness of each apple lot.
A. technical
A. refractometer
B. sensory
B. colorimeter
C. medical
C. gas chromatograph
D. none of above
D. torrymeter
607. The storage of foods at a temperature be-
602. Why do you think many local and interna- low room temperature but above freezing.
tional corporations want to hire CTU (Cebu
Technological University) graduates? A. refrigeration
A. because they fresh graduates B. sterilization
B. because the have acquired skills, C. irradiation

knowledge and good behavior D. freezing

608. Vacuum packing is 613. Lactose intolerance means you can’t eat
(FNW-3.1)
A. air free packing
A. meat
B. water free packing
B. dairy
C. Both of these
C. fruit
D. legumes
609. The agency that does the most to ensure 614. A:Why do you need to borrow my new
NARAYAN CHANGDER
that food additives are safe for most peo- suitcase? B:I visit my cousin in Swe-
ple is:(FNW-3.6) den next month.
A. APHIS A. am going to
B. FDA B. m’ going to
C. CDC C. will
D. USDA D. ‘ll
615. Which item gets recycled the most?

610. What type of heat transfer is used when
cooking in a microwave? A. Glass
A. convection B. Plastic Bottles
B. conduction C. Aluminum Cans

D. Boxes
C. radiation
D. none of above 616. Which of the following organisations has
a primary role in conducting research and
611. Manufactures that do not follow regula- development for the Australian food indus-
tions may? try?
A. Be Fined A. CSIRO
B. Face recalls B. FSANZ

C. NHMRC
C. Close Plant
D. WHO
D. All of the above
617. How many estimated people die from
612. Which sentence BEST states the main idea food borne illness yearly
of paragraphs 1-through 5
A. 500
A. Corn can be used in many different B. 50
ways
C. 5000
B. Producing corn does not cost a lot of
D. 50000
money
C. Corn is a useful crop and producing it 618. Food waste costs the Australian economy
should be supported by Americans. approximately how much each year?
D. New ways to produce corn helps pro- A. $50 million

tect soil. B. $10 billion

C. $20 billion C. Food regulation

D. $3 million D. Food Chemistry

619. What food group supplies a large amount 625. What is food processing?
of protein?
A. The practices used by food and bev-
A. Dairy erage industries to transform raw plant
B. Fruit and animal materials, such as grains, pro-
duce, meat and dairy, into products for
C. Meats
consumers
D. Vegetables
B. A company that produces flavour com-
620. Sink Two is used for pounds that can be used by a food-
A. cleaning processing company to improve or en-
hance the natural flavours in food
B. soaking
C. Refers to cafes, fast-food outlets and
C. rinsing restaurants where consumers eat
D. suddsing D. none of above
621. How does calcium help our body?
626. is the study of the production, processing,
A. builds muscle preparation, evaluation, and utilization of
B. helps eyesight food?
C. develops red blood cells A. Food science
D. builds strong bones B. Food technology
622. USDA organic seal means it is certified or- C. Sensory Evaluation

ganic and % of more organix content. D. Biochemistry
A. 80%
627. Who should perform health inspections?
B. 85%
A. OSHA compliance officers
C. 90%
B. Management
D. 95%
C. Employees
623. adds nutrients not normally found in the D. An objective third party
food.
A. functional foods 628. We grow enough food for everyone on
the earth to have enough food to live.
B. analogs
What is the biggest difficulty in feeding ev-
C. aseptic foods eryone?
D. fortification A. Water scarcity in many places.
624. It is the assurance to the consumer that B. Desertification destroying farmland.
food will not cause harm when it is pre- C. monoculture crops failing due to a lack
pared or ingested. of biodiversity.
A. Food Safety D. distributing food to the people that
B. Food Science need it.

629. A compound that destroys bacteria on B. undertake research studies done both
contact and has residual activity to con- by professors in the university and its
tinue to kill bacteria on a surface is called graduate students
a C. involve in different extension service
A. bactericide works for the people in the community
B. bacteristat D. Be a multi-billion dollar institution that
provides different businesses in the com-
C. chemicide
munity it serves
NARAYAN CHANGDER
D. chemistat
635. Carotenes are a group of compounds that
630. The technical name for freeze drying is are phytochemicals. Which foods are good
A. lyophilization sources of carotenes?
B. sublimation A. collard greens
C. condensation B. kidney beans

C. onions
D. evaporation
D. strawberries
631. A pattern of eating that includes how
much, what, and how often a person eats. 636. Which of the follow describes suggested
footwear for preventing falls and slips?
A. Metabolism
A. Steel-toed leather boots
B. Diet
B. Rubber-soled shoe with deep, well
C. Calories spaced tread
D. Vitamins C. High-top sneakers with laces tucked in
632. What % Daily Value is considered high in D. Sandals with heel straps and thin soles
a nutrient?
637. Cows milk is used to make which of the
A. 5% following?
B. 10% A. Yogurt
C. 15% B. Cheese
D. 20% C. Butterscotch
633. aseptic package D. Butter
A. paper, plastic, and foam 638. A course, method, or series of operations

used in producing a food product.
B. cardboard, paperboard, and aluminum
A. process
C. teflon, aluminum, and stainless steel
B. food science
D. ae
C. deterioration
634. Which of the following is not part of the D. none of above
mission of CTU (Cebu Technological Univer-
sity)? 639. what is the meaning of conduction
A. provide advanced professional and A. when heat transfers from objects that
technical instruction for special purposes are not touching

B. heat rise 645. Some pathogenic bacteria are present

C. cold fall and can multiply in foods we eat. This
makes some foods

D. when heat transfers from objects that
are touching A. Potentially hazardous
B. A thing to avoid
640. The main function of Protein is
C. Heavier because of the weight of
A. to provide omega 3 pathogens
B. to provide a diet high in fibre, and keep
D. none of above
the digestive system healthy
C. for growth, and repair of body cells af- 646. is a globular protein that is found in
ter injury. milk.
D. for the growth of bones A. Casein
641. You must check the strength of the sani- B. Keratin

tize with a C. Elastin
A. finger cot D. Gluten
B. spatula
647. What is the main nutrient found in the
C. sting kit potatoes, rice, bread and pasta section of
D. test kit & strip the Eatwell guide?
A. Protein.
642. Choose the correct sentence with the
given word. Lucy goes to school every day. B. Carbohydrates.
(tomorrow) C. Fats.
A. Lucy go to school tomorrow. D. Vitamins and minerals.
B. Lucy went to school tomorrow.
648. Best way to wash your hands:
C. Lucy will go to school tomorrow.
A. cold water, no soap
D. none of above
B. warm water with soap
643. A plan is ingenious if it is
C. cold water with soap
A. clever.
D. warm water, soap if you can find it
B. boring.
C. not well thought out. 649. Which of the following shows the correct
portion of food based on the concept of
D. likely to be discovered. Pinggan Sihat Malaysia? Which of the fol-
644. An illness that results from consuming im- lowing shows the correct portion of food
properly prepared or stored foods. based on the concept of Pinggan Sihat
Malaysia?
A. food-borne illness
A. 1/2 Reese; 1/4 chicken; 1/4 Broccoli
B. deterioration 1/2 Nasi; 1/4 y; 1/4 broccoli
C. preservation B. 1/2 chicken; 1/2 Rice 1/2 Chicken ;
D. none of above 1/2 Rice

C. 1/4 rice; 1/4 chicken; 1/4 broccoli; 655. careers involve creating new and im-
1/4 ice cream 1/4 Nasi; 1/4 ayam; 1/4 proved food products.
broccoli; 1/4 ice-cream A. Production
D. 1/4 Reese; 1/4 chicken; 1/2 Broccoli B. Food Service
1/4 Nasi; 1/4 y; 1/2 broccoli
C. Product development
650. It is an easy to understand visual tool D. Regulation and compliance
developed by the Food and Nutrition Re-
656. A:Are you busy tonight? Would you like
NARAYAN CHANGDER
search Institute of the Department of Sci-
ence and Technology (FNRI-DOST) to go to the cinema? B:Sorry. I go to
the library. I’ve been planning to study all
A. Panlasang Pinoy day and night.
B. Pinggang Pinoy A. am going to
C. Pinggang Puno B. will
D. Pinoy na Pinoy C. won’t
651. People will on the moon in the future. D. going to
A. living 657. What is cross-contamination?

B. live A. Ensuring that food that should be
cooked before serving is not in contact
C. be live
with food that has already been cooked.
D. none of above
B. Ensuring that food that can be served
652. How can you gain consumer feedback? raw is kept separate from food that needs
to be cooked before eating.
A. Facebook polls
C. Washing dishes after using them to
B. YouTube advertisements surveys make sure you don’t mix ingredients up.
C. Customer interviews D. Keep hot food away from cold food so
D. Supermarket samples the temperatures don’t drop too much.
653. When using seeds for fertigation system 658. The goal of including nutrition labeling is
which of following are critical to consider- to:
ation? A. Force people to read
A. Germination rate B. Use the Canada’s Food Guide
B. Resistant to disease C. Achieve overall good health
C. Price D. All of the above
D. Availability 659. Lean beef has a than asparagus so
less energy is required to reduce the tem-
654. A form of fungus. perature of beef than asparagus.
A. molds A. higher specific heat
B. bacteria B. higher dew point
C. yeast C. lower specific heat
D. none of above D. lower dew point

660. Nutrition labels include: D. Concentrates do not form gritty or

A. Nutrition Facts Table sandy textures in sugary foods due to less
formation of sugar crystals.

B. Ingredient lists
665. This is a kind of Salting by which you ap-
C. Optional Nutrition Claims
ply salt to the food, such as meat, and
D. All of the above leave it to draw out the water.
661. What does infinitesimal mean? A. Dry Curing
A. childlike B. Wet Curing
B. not relevant C. Mild Curing
C. very small D. Strong Curing
D. having no end 666. In lines 66-70, the author describes his

first impression of the IFF plant, saying
662. If a turkey has to thaw in the refrigera- that it reminds him of “Willy Wonka’s
tor for 24 hours per 5 pounds, how long chocolate factory.” He means that
do you need to thaw a 15-pound turkey?
A. like Willy Wonka’s candy, the products
A. 24 hours at the IFF plant seem magical but unnatu-
B. 36 hours ral.
C. 48 hours B. the products produced at the IFF plant

are as delicious and aromatic as choco-
D. 72 hours late.
663. What was established in 1862 to over- C. the workers at the IFF plant are as
see food production and agricultural re- happy and productive as those in Willy
search? Wonka’s chocolate factory.
A. FDA D. like Willy Wonka, flavorist Brian
Grainger guards his secret formulas very
B. USDA
carefully.
C. CDC
667. It will serve as your starting fuel to jump-
D. CEC start the day
664. Concentrates in the form of soups, syrups A. Breakfast
and juices are produced by many compa- B. Lunch
nies. Which of the following statements is
NOT true about concentrates? C. Snacks
A. They are more economical to ship due D. Dinner

to water reduction in product 668. What happens to protein molecules when
B. Proteins denaturation due to concen- they denature?
trated salts and minerals can use the con- A. They enlarge
centrate to slowly gel over time during
storage. B. They swell
C. Concentrates have cooked flavors and C. They get smaller

color changes D. They break down

669. Energy that is transferred from an object C. emotional

at a higher temperature to an object at a D. technological
lower temperature is called
A. Heat 674. What are found in fertile soil?
B. Temperature A. phosphorous, zinc and iron

B. phosphorous, zinc and vitamins
C. Radiation
C. potassium, zinc and iron
D. none of above
NARAYAN CHANGDER
D. none of above
670. Addition of sugar to make jam, jelly, and
sauces etc. 675. Fats and oils are part of a family of com-
pounds called
A. canning
A. proteins
B. drying
B. carbohydrates
C. pasteurization
C. lipids
D. None of these
D. fiber
671. Teknik pengeringan ikan asin secara tradi-
676. Examples of Body-regulating Food, Glow
sional memanfaatkan energi The tradi-
food
tional salted fish drying technique utilizes
energy A. Fruits
A. Lampu (lamp) B. Chocolates
B. Oven (oven) C. Vegetables
C. Sinar Matahari (sun light) D. Coffee
D. none of above 677. Taste bias is?
672. Which of the following explains the idea A. Neutral taste

of becoming a multi disciplinary univer- B. bland taste
sity? C. like or dislike that is linked to past pos-
A. delivers various forms of courses in itive or negative experiences
different fields D. None of the above
B. focuses on the field of education
678. You bought a hamburger on the way
C. focuses on the field of information and home from school and were about to eat it
technology when a friend stopped by to go to a movie.
D. provides courses in business and com- When you came home four hours later, you
merce noticed it sitting where you left it. You
know it’s been in the TDZ for more than
673. Picking a certain brand of bottled water two hours, but you are pretty hungry. You
because of the attractive celebrity in the should
advertisement is what type of food influ- A. Reheat the burger in the microwave to
ence? (FNW-3.2 ) kill all the bacteria
A. economic B. Throw the burger away because you
B. environmental don’t want to get sick

C. Scrape off the toppings and just eat B. Use hot water, detergent (washing
the beef up liquid), remove food scraps and wash
from least dirty to most dirty.

D. Cover the burger and save it for later.
C. Put everything in the sink wash as it
679. How can students not achieve good comes to hand.
grades in studying the subject Principles of
Food Preparation? D. Use cold water and a scourer.
A. Practice cooking at home at all times 684. What does it mean to ‘julienne a carrot?
B. Study the notes the teacher gave at ’
home and apply it in school A. Cutting the carrot into thin, even sized
C. Be on time in submitting projects pieces.
B. Shredding the carrot into even sized
D. Always be punctual in attending
pieces using a grater.
classes
C. Cutting the carrot into thin pieces, of
680. What is food safety? different shapes.
A. Being safe around food in the kitchen D. Cutting the carrot into thin, even
so you don’t get hurt. strips.
B. Taking care to prepare your food safely
685. What is the main benefit to the consumer
to stop people getting sick.
of the implementation of a system such as
C. Making sure you don’t play with food HACCP?
and you are careful when cooking so you
A. It ensures that the product is safe to
don’t waste food.
eat.
D. Making sure food is cooked and stored
B. It ensures that the product is cheaper
safely.
to purchase.
681. At which range of water activity would C. It ensures more profit by minimising
allow a product to be shelf stable? waste.
A. 1-0.90 D. The product has a competitive edge
B. 0.85-0.75 over the competition.
C. 0.85-0.50 686. Which process will slow or stop enzy-
D. 0.75-0.20 matic browning in fruits and vegetables?
A. blanching
682. careers deal with the preparation and
serving of food B. dehydration
A. Food scientist C. hydrolysis
B. quality assurance D. neutralization
C. food service 687. In which state is water most dense?
D. food technologist A. gas
683. Which is the correct way to wash up? B. liquid
A. Wash dishes under a running tap until C. it is equally dense in all states
clean. D. solid

688. There is a segment of the food indus- 693. is the complete destruction of all
try that requires many unit operations and microorganisms, except some bacterial
processes that are the core of food technol- spores.
ogy. What is it? A. Commercial sterilization
A. Production B. Pasteurization
B. Marketing C. Irradiation
C. Manufacturing D. Sterilization
NARAYAN CHANGDER
D. Distribution 694. In what area does ‘Brainstorming’ oc-
cur?
689. Which of the following was a part of the
green revolution strategy? A. Market Research
B. Idea Generation and Screening
A. High yielding variety seeds
C. Testing the Product Prototype
B. Irrigation
D. Product Specifications
C. Chemical fertilizers and pesticides
695. What is the importance of food preserva-
D. All the above
tive?
690. A reaction which involves the heating of A. improve taste
starchy food in water, causing the starch B. enhance flavor
granules to swell and burst
C. fight spoilage
A. carmelisation
D. minimize lifespan
B. coagulation
696. During the production of wine, yeast is
C. dextrinisation separated from the wine in a step called
D. gelatinisation
A. maceration
691. Which packaging material is breakable
B. centrifugation
and transparent?
C. tanking
A. Plastic
D. racking
B. Paper and wood
697. To control crystal size when making
C. Metal
candy, an interfering agent such as is
D. Glass added.
A. salt
692. After the microwaves turns off,
molecules continues to cook food. It is B. sugar
important to C. water
A. give food resting time D. cream of tartar
B. give the food reefing time 698. is used to dye gourmet pastas black.
C. give the food coolling time A. Ferrous gluconate
D. give the food flipping time B. Squid ink

C. Saffron 704. The study of the substances we eat, their

D. Aniline makeup, and the processes used to alter
them.

699. If the serving size is 2 eggs and you eat A. food science
one what do you need to do to all the nu- B. food technology
trients in the nutrition facts table?
C. food contamination
A. Leave it alone
D. none of above
B. Half it
705. We can process cow’s milk into various
C. Double it types of food, except?
D. The serving sizes do not matter A. Yogurt (Yogurt)
700. Eating convenience foods because a per- B. Candy

son doesn’t know how to cook is an exam- C. Mie (Noodles)
ple of which factor affecting food choices? D. none of above
(FNW-3.4 )
706. Energy that travels as electromagnetic
A. economic influences waves is called
B. Intellectual factors A. conduction
C. psychological influences B. convection
D. emotional influences C. radiation
D. none of above
701. What event encouraged development and
acceptance of food products? 707. All ingredients on a food is listed in:
A. Korean War A. Any order
B. WW 1 & 11 B. Healthiest to unhealthiest
C. Civil War C. Most to least in weight

D. Least to most in weight
D. Revolutionary War
708. which type of food processing kills bacte-
702. foods that provide health benefits be- ria and its spores?
yond basic nutrition
A. cooling
A. factionaling foods B. vacuum packaging
B. functioning foodie C. freeze-drying
C. functional foods D. canning
D. fortified foods 709. What is food science?
703. Energy giving food A. Physical methods of food
A. Go B. Biological method of food
C. The physical, biological, and chemical
B. Grow
makeup of foodand developing methods
C. Glow to process food
D. none of above D. Chemical method of food

710. Cotton is best grown in climates . 715. An advantage of cooking with steam is:
A. Cold A. Foods are more flavorful
B. Dry B. it is faster than boiling when pressure
C. Warm is added
D. Hot C. food is more nutritious
D. all of the above
711. Your company moved its bread baking
production facility in Minneapolis, MN (al- 716. The of food is critical in its appear-
NARAYAN CHANGDER
titude 830 feet) to Denver, CO (altitude ance?
5, 280 feet). Which of the following
A. Amount
adjustments should the company make
to their formulation/process so they con- B. Smell
tinue to produce the same quality product C. Color
in their new location? Assume the com-
D. none of above
pany is making only one adjustment if one
is made. 717. The ways government affects your food
A. Use less flour in the formulation choices are:(FNW-3.6)
B. Use more water in the formulation A. Inspecting meats to ensure they’re
free of metals or dangerous materials
C. Increase the amount of yeast in the
formulation B. Ensuring that food-borne illnesses are
controlled quickly
D. No change is needed
C. Making sure that food additives aren’t
712. About how many calories should a kid harmful
your age have each day?
D. Verifying that food processing facili-
A. 800 ties are clean
B. 1, 200 E. All of these
C. 2, 000
718. How many sections make up the plate of
D. 3, 000 the AGHE?
713. the scientific study of food and iots prepa- A. 3
ration
B. 7
A. food science
C. 4
B. food analog
D. 5
C. fooc culinary
719. Why freezing food helps to reduce food
D. food college preparatory
spoilage?
714. What is an advantage of preserving A. Low temperature kills the microbes.
food?
B. Low temperature slows down mi-
A. It tastes better. crobes activity.
B. It increases the nutritional value. C. Low temperature prevents the mi-
C. It lasts longer. crobes from growing.
D. none of above D. none of above

720. Which of the following best describe A. If a food doesn’t have a good aroma,
the karyotype status of multinucleate people will not taste it.
mycelium?

B. Foods generally taste a lot like they
A. Monokaryotype smell.
B. Homokaryotic C. As a person chews, the brain inter-
C. Dikaryotic prets the food’s flavor as smell.
D. polykaryotype D. The flavor of food is mostly aromas

that are released during chewing.
721. Will you get up early tomorrow morn-
ing? 726. Which is safest-a dull (blunt) knife or a
sharp knife?
A. Yes, I will.
A. Sharp
B. No, I wont.
B. Dull
C. Yes, I will not.
C. Either is fine
D. none of above
D. none of above
722. Phytochemicals are a group of com-
727. A heat treatment that destroys all
pounds produced by plants. Which com-
pathogenic microorganisms, but not organ-
pound is an example of phytochemicals?
isms that cause spoilage.
A. fatty acids
A. irradiation
B. flavonoid pigments
B. pasteurization
C. gums and gels
C. sterilization
D. hydrates
D. none of above
723. water activity is
728. which one is a preservative?
A. measured from 1 to 3
A. chlorine
B. the measure of vapor pressure over
B. aspartame
pure water
C. boric acid
C. the water available to support enzyme
activity D. none of above
D. all of the above 729. Which of the following sugars is consid-
ered to be sweeter than sucrose?
724. Hydroponic crops are grown
A. Glucose
A. In sandy soil
B. Sorbitol
B. Within containers that are suspended
C. Maltose
C. With roots suspended in liquid nutrient
solutions D. Fructose
D. Under artificial lights 730. Which nutrient helps keep our bones and
teeth strong?
725. What connection does the author explain
between a food’s aroma, or smell, and its A. Vitamin A
flavor? B. Calcium

1.4 Importance of Food Technology in Today’s World 112
C. Iron D. Ice cream churn

D. water
733. It contains vitamins and minerals that
731. What does it mean to ‘chop an apple? ’ keep our skin, hair and eyes healthy and
glowing
A. Cutting the apple into even sized, thin
slices. A. Go
B. Cutting the apple roughly into different B. Grow
sized pieces
NARAYAN CHANGDER
C. Glow
C. Cutting the apple into quarters of the
D. none of above
same size
D. Cutting the apple into pieces of the 734. Which of the following is NOT a possible
same size. result of a failed health inspection?
732. What is William Kellogg known for? A. Closure of the establishment
A. Crop Rotation and Peanut B. Exclusion from the food industry
B. Cereal C. Fines
C. Quick freezing & Frozen food D. Damage to reputation
1.4 Importance of Food Technology in Today’s World

1. What is the correct order for the Technol- A. Food enrichment
ogy Process? B. Food fortifications
A. Evaluate, Plan & Make, Ideas, Re- C. Food processing
search, Need/Problem
D. Food preservation
B. Plan & Make, Need/Problem, Evaluate,
Research, Ideas 4. Click on all below that are reasons for food
C. Need/Problem, Research, Ideas, Plan inequity
& Make, Evaluate A. Access to safe and continuous water
D. Ideas, Need/Problem, Research, Plan B. Availability to safe and nutritious food
& Make, Evaluate C. Access to motorised transport
2. Which of the following does NOT influence D. Financial means to meet food needs
availability of safe and nutritious food? E. Knowledge of nutrition principles to en-
A. Knowledge about food preparation able appropriate selection of food
B. The ability to store and prepare food 5. It is the application of heat below 100 De-
safely grees Celsius and kills only pathogens and
C. Access to cook books the less heat resistant spoilage organisms
D. Access to clean water, clean utensils like yeasts.
and clean preparation surfaces A. Pasteurization
3. Addition of “vitamin A” in the vegetable B. Canning

oil is the example of C. Dehydration

6. Temperature (in degreee celcius) used for 11. Which of the following methods are used

baking of bread to prevent food spoilage?
A. 100-120 A. Application of heat
B. 190-200 B. Removal of water
C. 50-60 C. Lowering of temperature
D. 70-80 D. All of the above
7. The food which are processed as little as 12. A type of subsystem which composed of
possible in order to retain the quality of people with primary functions and the ac-
fresh food are called? tivities of the operation.
A. Medical food A. operation subsystem
B. Minimally preserved food B. management subsystem
C. Synthetic food C. Information subsystem
D. All of the above D. Marketing subsystem
8. Technological Outcome 13. Brief

A. What you need to do to solve the prob- A. A statement that tells you what you
lem need to do to solve the problem
B. All the people or groups of people that B. All the people or groups of people that
you are designing the product for you are designing the product for
C. Products or systems designed and cre- C. Products or systems designed and cre-
ated by people to meet a need or opportu- ated by people to meet a need or opportu-
nity nity
D. A description of the situation, problem D. A description of the situation, problem
or setting the scene or setting the scene
9. Which of the following is an advantage of 14. It helps to improve the flavor and appear-
food processing? ance of meat and retain its original color.
A. Availability of seasonal food through- A. dehydration
out the year B. drying
B. Removal of toxins and preserving food C. curing
for longer D. none of above
C. Adds extra nutrients to some food
items 15. A is an umbrella of interdependent
parts working together for a common
D. All of the mentioned goal.
10. “ice cream “ is an example of A. subsystem
A. Food derivative B. management
B. Synthetic food C. system
C. Formulated food D. ownership

16. Specifications B. Oil

A. What you need to do to solve the prob- C. Potassium meta bisulphite (KMS)
lem D. Vinegar
B. All the people or groups of people that E. All of the above
you are designing the product for
C. When attributes are expanded to be 21. These foods can be kept for unlimited pe-
measurable and observable riod of time.
NARAYAN CHANGDER
D. Words that describe the features of a A. non-perishable foods
product or outcome B. perishable foods
17. A type of menu originate in French which C. semi-perishable foods
means “ table of the host.” . D. none of above
A. Cycle menu
22. It is a serious type of food spoilage. It
B. A la carte may occur as infection or as intoxication.
C. Table D‘ Hote A. food poisoning
D. Function Menu B. Nutritive Deterioration
18. What health problems could be onset by C. Aesthetic Deterioration
a very high protein diet? (Select all that D. none of above
apply)
A. Kidney and liver damage 23. Which of the following is an example of
manufactured food
B. Diabetes
A. Frozen vegetables
C. Osteoporosis
B. Jam and Pickles
D. Slower matabolism
C. Biscuits and cakes
19. Which of these statements are INCOR- D. Sugar and sugarcane
RECT? (Select all that apply)
A. You do not need to eat complete pro- 24. Natural preservatives include-
tein foods every day A. salt
B. Complete proteins are foods that con- B. sugar
tain 9 essential amino acids
C. vinegar
C. Complete proteins are foods that con-
D. acetic acid
tain at least 5 essential amino acids
D. Animal products are the main source 25. These are added to food to prevent or re-
of complete proteins tard its deterioration either naturally or
chemically.
E. There are no plant sources of complete
proteins A. Preservatives
20. Which of the following can be used as B. Additives

preservatives C. vinegar
A. Sugar D. none of above

26. It is a surgically desexed male chicken usu- 32. What is food equity
ally under 8 months of age. A. The way in which something is shared

A. Capon out among a group or spread over an area
B. Stag B. The equal access and availability of
C. Hen food
C. When all people at all times have ac-
D. Rooster
cess to sufficient, safe and nutritious food
27. A type of subsystem which main purpose to meet their dietary needs for an active
are collection of people, machine, ideas, and healthy life
and activities that gather and process data D. People’s access to food is minimally
to provide the necessary information. adequate and they have trouble meeting
A. operation subsystem their basic needs
B. management subsystem 33. Types of food spoilage-
C. Information subsystem A. Nutritive Deterioration
D. Marketing subsystem B. Aesthetic Deterioration
28. These food spoil easily. C. Food poisoning
A. perishable foods D. non-perishable foods
B. non-perishable foods 34. Which of the following stocks uses bone

as its main ingredients?
C. semi-perishable foods
A. Brown stock
D. none of above
B. Ham stock
29. Incomplete proteins contain
C. Prawn stock
A. No essential amino acids
D. White stock
B. Between 1-8 essential amino acids
35. One of the risks of a vegetarian or vegan
C. Under 5 essential amino acids diet might include:
D. All essential amino acids A. Missing out on the taste of meat
30. It is a term for the flesh of cattle, sheep, B. Getting too much protein from plant-
and pigs. based food courses
A. Body C. Eating too many incomplete protein
foods
B. Content
D. Not receiving an adequate mix of es-
C. Meat
sential amino acids required for the body
D. Flesh
36. Is a planned set of menu that rotate at in-
31. It renders the microorganisms inactive. tervals of six to thirty days.
A. dehydration A. Cycle menu
B. canning B. A la carte
C. pasteurization C. Table D‘ Hote
D. none of above D. Function Menu

37. Foods that can be kept for unlimited period 42. What cooking method that make the sur-
of time. face brown, which in turns develops com-
plex flavors and aromas.
A. rice
A. Steaming
B. dried beans
B. Braising and stewing
C. mongo
C. Sauteing and pan frying
D. milk
D. Roasting and baking
NARAYAN CHANGDER
38. Which of the following does not belong to 43. July is a month than October.
meal pattern .
A. hoter
A. branch
B. hotter
B. lunch
C. hottest
C. dinner D. more hot
D. breakfast
44. It is important to include enough protein in
39. are responsible for the daily oper- our diet because
ation of restaurants or other establish- A. They build muscle in our bodies and
ments that prepare and serve food and make us strong
beverages. B. They contain amino acids that are es-
A. Food service management sential for our body to function, but cannot
be produced in our body
B. Restaurant owner
C. They contain extra amounts of amino
C. Manager acids already produced in our bodies, to
D. Cook/chef help supplement any parts that are lack-
ing
40. What might happen if you didn’t get D. All of the above
enough protein?
45. Access to clean water can be influenced by
A. wasting and shrinking of muscle tissue
A. Food and storage conditions
B. anaemia
B. Food production
C. stunted growth
C. Books and pipes
D. increased risk of infections
D. Drought and geography
E. all of the above
46. Modifications
41. It may be accomplished by exposure to the A. Changes that need to be made, usually
sun or by use of artificial heat. improvements, so that specifications are
A. canning met
B. All the people or groups of people that
B. dehydration
C. drying
C. When attributes are expanded to be
D. none of above measurable and observable

D. Words that describe the features of a B. Meat

product or outcome
C. Tofu

47. Select all correct statements about essen- D. Fish
tial amino acids
E. Soy milk
A. Essential amino acids cannot be pro-
duced by the body 52. It is a fish with a hard external shells but
B. There are 22 types of essential amino no internal bone structure.
acids, but only 9 forms protein A. Bivalves
C. The quantity of essential amino acids B. mollusks
determine the nutritional value of a pro-
tein C. Shell fish
D. There are 9 types of essential amino D. Cepalopods
acids, and they are supplied only through
food 53. Which of the following is not a disadvan-
tage of food processing?
48. A type of menu intended for special occa-
A. Canning of food leads to loss of Vita-
sions such as weddings, debuts, anniver-
min C
saries, etc.
B. Processed food does not add empty
A. Cycle menu
calories to food constituting junk
B. A la carte
C. Some chemicals make the human and
C. Table D‘ Hote animal cells grow rapidly which is un-
D. Function Menu healthy
49. Select all the food sources of incomplete D. All of the mentioned
proteins:
54. Mass production is
A. Nuts and seeds
A. Producing products in Massachusetts
B. Cheese
B. Producing a few items at a time until
C. Eggs they are sold.
D. Legumes
C. Producing a lot of an item at the same
E. Cereal products time.
50. Bacteria grows at any temperature be- D. Producing custom made items.
tween
55. It is a form of moist heat cooking in which
A. 10-60◦ C the item to be cooked is partially covered
B. 5-60◦ C with liquid and then simmered slowly at
C. 5-61◦ C low temperature.
D. Any temperature A. Simmering

B. Steaming
51. Select all the foods that contain complete
proteins: C. Boiling
A. Yoghurt D. Braising and Stewing

56. Causes for food spoilage 62. What are the chemical “building blocks”
A. Oxygen level that make up protein?
B. Moisture content A. Meat
C. Micro-organisms B. Macronutrients
D. Change in Temperatures
C. Amino acids
E. Discolouration
D. Vitamins
NARAYAN CHANGDER
57. Which of the following food is non perish-
able? 63. It can be done on stovetop, with a pot
A. Potato containing a small amount of liquid that is
B. Onion brought to a simmer.
C. Wheat A. Boiling
D. Curd B. Steaming
58. What are the two main factors that would C. Braising
impact a farmer earning an income?
D. Stewing
A. Health
B. Skills and education 64. Preserving the food by drying out the
C. Available resources moisture present in food is called
D. Transport A. Dehydration
59. It happens when fruits and vegetables wilt B. Cooking
and discolored.
C. Canning
A. Nutritive Deterioration
D. Freezing
B. Aesthetic Deterioration
C. Food Poisoning 65. It is a type of menu originated in France
D. none of above which means “ According to the card” .
60. Christiano Ronaldo is soccer player in A. Cycle menu
the world.
B. A la carte
A. popularest
C. Table D‘ Hote
B. the popularest
C. the most popular D. Function Menu
D. the more popular
66. The wealth of a country is measured by its
61. Non-essential amino acids are
A. Not essential for the body A. Grand Domestic Population
B. Naturally produced in animals and can
B. Gross Domestic Population
be found in meat
C. Naturally produced by the body C. Grand Domestic Product
D. All of the above D. Gross Domestic Product

67. What is food insecurity 72. Which of the following market forms of
meat does undergo chilling?
A. The way in which something is shared

out among a group or spread over an area A. Fresh meat
B. The equal access and availability of B. Cured meat
food C. Frozen meat
C. When all people at all times have ac- D. Processed meat
cess to sufficient, safe and nutritious food
to meet their dietary needs for an active 73. A type of subsystem which consists of the
and healthy life people and the activities involved in plan-
D. People’s access to food is minimally ning, controlling, and making decision.
adequate and they have trouble meeting A. operation subsystem
their basic needs B. management subsystem
68. To remove clumps from flour or to incorpo- C. Information subsystem
rate air into flour, use a D. Marketing subsystem
A. Sifter
74. Water borne disease is caused by
B. Strainer
A. Contamination with faeces
C. Colander
B. Insects that feed or breed in water
D. none of above
C. Parasites that spend part of their life
69. Preserving the food by Louis Pasteur to cycle living in water
prevent milk from becoming sour D. none of above
A. Dehydration
75. Scenario
B. Pasteurization A. What you need to do to solve the prob-
C. Cooling lem
D. Food processing B. All the people or groups of people that
70. The interdependent parts of asystem are
C. Products or systems designed and cre-
known as
ated by people to meet a need or opportu-
A. subsystem nity
B. management D. A description of the situation, problem
C. system or setting the scene
D. ownership 76. Refers to several kinds of fowl that are

used as food and the term includes chicken,
71. Unclean water can turkey, duck, and quail.
A. taste bad A. Game
B. lead to illness and disease B. Poultry
C. be bad for your teeth C. Birds
D. cause starvation D. Fish

77. What is the comparative and superlative C. Grouper

of the adjective “bad” D. Sole
A. comparative:worse-superlative:the
worst 82. It is defined as any alteration that renders
food undesirable to eat.
B. comparative:worst-superlative:the
worse A. food spoilage
C. comparative:badder-superlative:the B. food poisoning
baddest C. food preservation
NARAYAN CHANGDER
D. comparative:baddest-superlative:the D. none of above
badder
83. Protein is a type of
78. Attributes A. Micronutrient
A. What you need to do to solve the prob- B. Macronutrient
lem
C. Vitamin
B. All the people or groups of people that
you are designing the product for D. Mineral
C. Products or systems designed and cre- 84. Father of pasteurization
ated by people to meet a need or opportu- A. Louis pasteur
nity
B. Nicholas Appert
D. Words that describe the features of a
product or outcome C. Antony van Leeuwenhoek
D. none of above
79. It is also known as brine curing.
A. salt curing 85. Laptop is one of electronic devices.
B. sugar curing A. the expensivest
C. pickle curing B. expensiver
D. none of above C. the more expensive
D. the most expensive
80. Stakeholders
A. Changes that need to be made, usually 86. It is the destruction of riboflavin in milk
improvements, so that specifications are upon exposure to direct sunlight, daylight
met or artificial light.
B. All the people or groups of people that A. Nutritive Deterioration
you are designing the product for B. Aesthetic Deterioration
C. When attributes are expanded to be C. Food Poisoning
measurable and observable
D. none of above
D. Words that describe the features of a
product or outcome 87. Who discovered the process of ‘canning’?
81. Which of the following is a freshwater A. Louis Pasteur

fish? B. Robert Koch
A. Blue fish C. Nicolas Appert
B. Cat fish D. James Watson

2. Food Chemistry
2.1 Basic Principles of Chemistry

1. What is the primary starter for oxidative 4. Which of the following helps reduce food
rancidity in foods? Hint starts initiation spoilage?
phase.
A. darkness, no air, low temperature, no
A. Air moisture
B. Light B. darkness, air, no temperature, no
moisture
C. Water
C. light, no air, high temperature, no
D. Free Radical
moisture
2. What is the next step after removing the D. light, air, high temperature, no mois-
sample from oven (for moisture content ture
analysis)?
5. Which of the following causes chemical
A. Weigh the samples immediately
changes in food?
B. Remove the samples from sample cru-
A. Chopping
cible/ pans.
B. Cooking
C. Place the sample on bench to cool it
down. C. Peeling
D. Place in the desicator. D. Slicing
3. Chemical formulas on the right side of an 6. Which of the following is not an antioxi-
equation. dant
A. reactants A. Vitamin A
B. solute B. Vitamin C
C. shell C. Vitamin E
D. products D. Beta-carotene

2.1 Basic Principles of Chemistry 122
7. Charged particles that have gained or lost 13. Which of the following is why genetically
an electron are called modified (GM) foods is good?
A. atoms A. Removes nutrients
B. elements B. Improves taste
C. metals C. Removes texture
D. ions D. Improves plague suseptibility
NARAYAN CHANGDER
14. An example of an element is
8. What affects the coloration of com-
pounds? A. air
A. arrangement of triple bonds B. iron
B. arrangement of hydroxide groups C. sugar

D. water
C. arrangement of amino acids
D. arrangement of double bonds 15. Calibration of water activity meter can be
done using Aw standard.
9. A homogeneous mixture. A. 0.76
A. shell B. 0.16
B. solute C. 1.6
C. solution D. 7.6
D. solvent 16. Determination of moisture content in-
volves the following method/s
10. What are carbohydrates made up of?
A. Oven drying methods
A. Saturated fatty acids
B. Vacuum oven methods
B. Unsaturated fatty acids
C. Rota vacuum dry
C. Nutrients
D. Distillation methods
D. Monosaccharides
17. Which of the following is not a common
11. What type of lipid contains double bonds? monosaccharide?
A. Saturated fatty acids A. alpha-glucose
B. Unsaturated fatty acids B. beta-glucose
C. Carbohydrate C. fructose
D. sucrose
D. Protein
18. What is an example of a reversible physi-
12. An example of a solute is cal change?
A. water A. Change in odor
B. steam B. Chopping
C. sugar C. Phase change
D. All of the above. D. Rusting

19. The smallest particle that still maintains 25. Which best explains why oil is liquid at
the chemical properties of that substance room temperature while butter is solid at
is a(n) room temperature.

A. atom A. oil contains double bonds
B. electron B. butter contains double bonds
C. neutron
C. oil is an saturated fat
D. proton
D. butter is a saturated fat
20. An example of a compound is
A. soft drinks 26. Ionic bonds characteristically
B. salt water A. form between two metals
C. sodium B. form a crystalline structure
D. salt C. involve a sharing of electrons
21. Water exists in the following form/s D. None of the above.
A. An intracellular or extracellular
B. A dispersing medium or solvent 27. If the weight of dried sample after oven
drying is 1g. The initial weight is 1.5g.
C. Dispersed phase in emulsified prod- What is the moisture content of the sam-
ucts ple?
D. Desorbed water
A. 33.33%
E. Non-bound water
B. 66.67%
22. What type of nutrient should you eat a lot
C. 0.33%
of?
A. Carbohydrate D. 0.67%
B. Protein 28. What is a lipid made up of?
C. Fats
A. Sugar
D. Water
B. Vitamins
23. What holds proteins together?
C. Glycerol and Fatty Acids
A. hydrophobic bonds
D. Water
B. peptide bonds
C. amino acid bonds 29. Chemical bonding
D. ester bond A. is affected by the number of electrons
24. Chemical formulas on the left side of an an element has
equation. B. is the force that holds atoms together
A. shell in the molecule
B. reactants C. occurs between two or more unstable
C. products atoms
D. solute D. All of the above.

30. An area of space surrounding the nucleus. 36. The number of electrons in the outermost
A. products energy level when most elements are
chemically stable is
B. reactants
A. 8
C. shell
D. solute B. 6
C. 3
31. The amount of oxygen in the water, mea-
sured in parts per million (ppm) D. 1
NARAYAN CHANGDER
A. pH
37. Moisture content and Water activity
B. Dissolved Oxygen is/are
C. nitrates A. Qualitative and Quantitative proper-
D. eutrophication ties respectively
32. A food with 30% of moisture content will B. Quantitative and Qualitative proper-
have total solid. ties respectively
A. 30% C. Both Quantitative
B. <30% D. Both Qualitative
C. 70%
38. A material in which another material is dis-
D. 100% solved
33. An atomic mass unit equals A. solution
A. the number of protons in the nucleus B. reactants
of each atom
C. solvent
B. the mass of an electron
C. the sum of the masses of protons and D. reactants
neutrons in an atom
39. Which best explains why we should eat
D. the mass of one proton or neutron antioxidants?
34. Which of the following are the correct A. reduces oxidation of molecules
three types of dispersed systems?
B. makes our hair shine
A. Suspension, solution, emulsifiers
C. reduces aging
B. Suspension, solution, foam
D. allows us to see better
C. Solution, emulsifiers, foam
D. Suspension, emulsifiers, foam 40. Describes the chemical, physical and bio-
logical attributes of water as it is fit for
35. Nonmetals are typically
drinking, fishing, swimming, farming, etc
A. shiny solids
A. Water Quality
B. good conductors of heat and electricity
B. Water Sheds
C. gases at room temperature
C. Dissolved oxygen
D. found on the left side of the periodic
table D. nitrates

2.2 Carbohydrates, Proteins, and Lipids 125
41. An example of a heterogeneous mixture is 46. Which of the following involves a chemical
change?

A. cola A. Combining baking soda and vinegar.
B. iced tea B. Combining salt and water.
C. sodium chloride C. Sweetening iced tea.
D. mixed salad
D. mixing a salad.
42. Two or more elements chemically com-
bined, whose properties are completely 47. Which of the following is a non-enzymatic
different from those of the individual el- browning process which occurs during a
ements complex series of reactions of amino acids
and carbohydrates.
A. compound
A. Tyndall effect
B. B. heterogeneous mixture
B. Caramelization
C. homogeneous mixture
D. solution C. Maillard browning
D. Cooking
43. Why sample is required to cool in the des-
iccator and not on a open bench? 48. Pure substances
A. To prevent sample mix up. A. are made up of only one material
B. As a safety measure so that other will
B. have definite and constant properties
not touch on the hot surface.
C. To prevent moisture pick up in the hot C. are elements or compounds
sample. D. All of the above.
D. To reduce the moisture content fur-
49. Which atom does not need eight electrons
ther.
in its outer energy level to be stable?
44. Covalent bonds are formed when A. Carbon
A. an electron is transferred
B. Chlorine
B. two nonmetals share an electron
C. Hydrogen
C. two metals lose electrons
D. Sodium
D. opposite electric charges attract
50. What is sucrose (a common sugar) made
45. What is the name for the reaction which
of?
turns food bad?
A. Reductive rancidity A. alpha d-glucose and d-glucose
B. Oxidative oxidation B. beta d-glucose and d-glucose
C. auto-reduction C. alpha d-glucose and d-fructose
D. auto-oxidation D. beta d-glucose and d-fructose
2.2 Carbohydrates, Proteins, and Lipids

1. Which of the following choice is not a C. Protein

monomer? D. Nucleic Acid
A. Polysaccharide
7. What are lipids mostly made of
B. Fatty Acid (monomers)?
C. Nucleotide A. Sugar and Honey
D. Amino Acid B. Glycerol and Fatty Acids
NARAYAN CHANGDER
2. Pick the correct category:PEPTIDE BOND C. Water and Salt
A. Carbohydrate D. Oxygen
B. Lipid 8. Which type of bond is found between
C. Protein monosaccharides to make di or poly sac-
charides?
D. Nucleic Acid
A. Hydrogen bond
3. Which POLYMER matches the macro- B. Glycosidic bond
molecule:LIPID
C. Petite bond
A. Triglyceride
D. Covalent bond
B. Polysaccharide
9. What is the function of carbohydrates in
C. Enzyme
animals?
D. DNA
A. structure and support
4. Polymers of polysaccharides, fats, B. blubber
and proteins are all synthesized from
C. short term energy
monomers by:
D. long term energy
A. Connecting monosaccharides together
B. The addition of water to each 10. Which biomolecule is stored in the body
monomer long term and used as an emergency en-
ergy source?
C. The removal of water (dehydration
synthesis) A. Simple carbs
D. Ionic bonding of the monomers B. Complex carbs

C. Lipids
5. A bond is a bond between 2 amino
D. All of these
acids.
A. Peptide 11. Glucose is absorbed through protein chan-
nels in the plasma membrane of epithelium
B. Carboxyl
cells in the small intestine. Which char-
C. Covalent acteristics of glucose prevent its diffusion
D. Polypeptide through the phospholipid bilayer?
A. it is non-polar and therefore hydropho-
6. Enzymes are considered to be bic
A. Lipids B. its hydrogen bonds link with amino
B. Carbohydrate acids in the protein channel

C. it is polar and therefore hydrophilic C. At the end of the bilayer

D. its covalent bonds interact with the D. Goes through each end of the bilayer

phospholipids
18. This reaction breaks polymers into their
12. Where is RNA located?
monomers
A. Nucleus
A. dehydration synthesis
B. Ribosome
B. hydrolysis
C. Mitochondria
C. cellular respiration
D. Golgi body
D. photosynthesis
13. peptide bonds
A. carbs 19. Which of the following is associated with
B. lipids the problem of constipation?
C. proteins A. Consuming a low fiber diet

D. nucleic acids B. Drinking too much water
14. What are the single sugars that are the C. Following regular meal patterns
building blocks of carbohydrates? D. Getting too much excerise
A. monosaccharides
20. Provides long term energy and insulation,
B. disaccharides
A. lipids
C. polysaccharides
D. amino acid B. carbohydrates
C. nucleic acids
15. PHOSPHOLIPID is an example of a
A. Carbohydrate D. proteins
B. Lipid 21. Waterproofs, insulates, and stores energy

C. Nucleic acid long-term
D. Protein A. Carbohydrates
16. This macromolecule is also used as insu- B. Lipids
lation for animals living in cold environ- C. Proteins
ments.
D. Nucleic Acids
A. protein
B. carbohydrate 22. In which compounds would a double bond
C. lipid link carbon to oxygen (C=O)? I. amino
acidII. fatty acidIII. glycerol
D. nucleic acid
A. I and II only
17. When looking at the cell membrane, where
are the lipid tails located? B. II and III only
A. Inner part of the bilayer C. I and III only
B. Outer part of the bilayer D. I, II, and III

23. Organisms use carbohydrates for 28. This mineral helps your red blood cells
A. Energy work by making hemoglobin. A deficiency
can lead to anemia.
B. Structural Building Blocks
A. phosphorus
C. Hereditary Information
B. riboflavin
D. Energy & Structural Building Blocks C. iron
24. Nucleotides are monomer for D. none of above
NARAYAN CHANGDER
A. Nucleic Acids 29. Similar to starch, cellulose is a complex car-
B. Proteins bohydrate. Which of the following com-
pounds make up cellulose
C. Carbohydrates
A. amino acids
D. Lipids
B. enzymes
25. Examples of lipids include: C. sugars
A. Fats D. lipids
B. Phospholipids 30. Make up cell membrane and other mem-
C. Cholesterol branes:
D. Pasta A. carbohydrates
E. Candy B. lipids
C. proteins
26. Which reaction results in the conversion of
amino acids to protein? D. nucleic acids
A. Condensation 31. Of all the large organic macromolecules in

a cell, which constitutes the greatest por-
B. Hydrolysis
tion by weight?
C. Deamination
A. Carbohydrates
D. Phosphorylation B. Proteins
27. Which type of organic molecule should a C. Lipids
person limit in order to lose weight? D. Nucleic acids
A. Carbohydrates, because they store
32. Vitamins are divided into two categories-
twice as much energy/gram. If they are
not used, they will cause weight gain. A. Fat soluble and light soluble
B. Lipids, because they store twice as B. Water soluble and lipidic soluble
much energy/gram. If they are not used, C. fat soluble or water soluble
they will cause weight gain.
D. none of above
C. Carbohydrates, because they are non-
polar molecules and are insoluble in wa- 33. Which of the following are the monomers
ter. of carbohydrates?
D. Lipids, because they are nonpolar and A. Simple sugars/monosaccharides

soluble in water. B. Amino acids

C. Peptide bonds C. Rice

D. Glycerol D. all of the above

34. Eating too many saturated fats can lead to 40. Waxes create a waterproof layer on
disease. the outside of some living organisms.
A. liver To which group of organic molecules do
waxes belong?
B. blood
A. carbohydrates
C. heart
B. lipids
D. none of above
C. nucleic acids
35. Which of the following is not a monosac-
charide? D. proteins
A. C6H12O6 41. If we eat too much carbohydrate it is

B. C4H8O4 stored in the body as ?
C. C3H6O3 A. fat
D. C12H22O11 B. extra cells
C. flouride
36. How many different types of amino acids
are there? D. none of above
A. 10 42. A globular protein consisting of 4 polypep-
B. 20 tides in red blood cells. Binds oxygen in
C. 100 lungs and releases it in tissues.
D. 3 A. Immunoglobulin
B. Hemoglobin
37. Amino Acids:
C. Insulin
A. are a type of marinade.
D. Rubisco
B. help transport fats in the body.
C. are the building blocks from which pro- 43. Which of the 4 major macromolecules pro-
teins are made. vides a quick burst of energy?
D. are only found in plants. A. Carbohydrates
38. What does hydrolysis mean? B. Lipids
A. breaking of water molecules C. Proteins

B. Formation by water D. Nucleic Acids
C. Splitting by water 44. Which biomolecule is often stored in the
D. Getting rid of water molecules body’s tissues as energy?
A. proteins
39. Which of the following is a food source for
a carbohydrate? B. carbohydrates
A. Apple C. lipids
B. Bread D. nucleic acids

45. Fatty acids and glycerol form the polymer B. starch

C. nucleotides
A. carbohydrates D. sucrose
B. lipids E. cellulose
C. proteins
51. Which foods are high in protein?
D. nucleic acids
A. Meats, cheeses, milk, eggs
NARAYAN CHANGDER
46. A carbohydrate (polysaccharide) that is B. Breads, pasta, grains
formed by plants and used later by the C. Butter, oil, lard
plant as a reserve food supply and made
up of only glucose molecules covalently D. Apples, Bananas, Grapes
bonded together is 52. Which element is NOT found in lipids?
A. triglycerides A. Hydrogen
B. Startch B. Nitrogen
C. glycogen C. Carbon
D. sucrose D. Oxygen
47. What does the prefix mono-mean 53. Steroids are a type of
A. one A. Nucleic Acid
B. two B. Lipid
C. three C. Cholesterol
D. four D. Protein
48. Can lipids dissolve in water? Why or why 54. Hydrophobic =

not? A. Water loving
A. No, because they are non-polar B. Water hating
B. Yes, because they are polar C. Made of hydrogen
C. No, because they are polar D. Made of water
D. Yes, because they are non-polar 55. That is the maximum number of fatty acids
that can be condensed with glycerol?
49. Which of the following foods is highest in
polysaccharides? A. one
A. pasta B. two
B. strawberry C. three
D. four
C. broccoli
D. fish 56. What is a monomer of a carbohydrate?
A. monosaccharide
50. A CARBOHYDRATE (polysaccharide) that
makes PLANT CELLS and tissues STRUC- B. amino acid
TURALLY RIGID is C. glycerol and fatty acid
A. glycogen D. nucleotide

57. What molecule is a polysaccharide? 63. Which of the following is considered a

A. glucagon monosaccharide?

B. glycose A. glucose
C. glycerol B. sucrose
D. glycogen C. starch
D. cellulose
58. What are foods that are high in carbs?
A. Eggs, fish, poultry 64. Plants absorb minerals from the
B. Cheese, meats, vegetables A. humans
C. Bread, potatoes, and pasta B. soil
D. Multitude of oils, butter and condi- C. sun

ments D. none of above
59. What suffix (word ending) is used in the 65. You want to see if plants grow better
names of most carbohydrates? when they are exposed to classical mu-
A. -ase sic. You take 4 identical plants, potted
in the same containers, under the same
B. -nic conditions. The only difference is that 2
C. -ose plants will be exposed to classical music
D. -yme as they grow. The other will be exposed
to no music. After 2 weeks, you compare
60. Lactose is found in the growth rates.What is the independent
A. Milk variable?
B. Milk products A. The plants
C. All of the above B. The growth rate
D. none of above C. The music

D. The containers
61. The energy from simple carbs is immediate
and 66. Which polysaccharides are found in plants
A. Very long lasting only?
B. Very short lasting A. glycogen and chitin
C. Can last 2 days B. glycogen and cellulose
D. none of above C. starch and cellulose

D. chitin and starch
62. Which organic molecule contains carbon,
oxygen and hydrogen, often in a 1:2:1 ra- 67. ALL polymers (large molecules) are made
tio? up of
A. carbohydrates A. monosaccharides
B. functional groups B. monomers
C. enyzme C. proteins
D. monosaccaride D. None of these

68. What are the two types of nucleic acids? 74. Glucose and galactose are examples of
A. DNA A. Disaccharides
B. RNA B. Polysaccharides
C. Fats C. Double sugar
D. Amino acids D. Monosaccharides
E. Nucleotides 75. Which 3 elements are most commonly
found in carbohydrate molecules?
NARAYAN CHANGDER
69. How many molecules are required to hy-
drolyze a polymer that is 10 monomers A. Carbon
long? B. Hydrogen
A. 10 C. Oxygen
B. 9 D. Phosphorus
C. 5 E. nitrogen
D. 1
76. Which molecule is a polysaccharide?
70. All living things contain what element? A. glycerol
A. helium B. glucagon
B. sodium C. glucose
C. copper D. glycogen
D. carbon
77. Which of the following is not a correct
71. Beans and peas are special. They belong match between an enzyme and its sub-
to two food groups. What are they? strate?
A. fruits and vegetables A. Sucrase-Sucrose
B. vegetables and proteins B. Amylase-Glycogen
C. fruits and protein C. Lipase-Lipid
D. fats and protein D. Protease-Protein
72. Walnuts, almonds and peanuts are exam- 78. Proteins
ples of what food group? A. Make up muscles, skin, hair, nails, hor-
A. fruit mones, enzymes, and antibodies
B. dairy B. Provide long-term energy
C. vegetables C. Make up genetic information
D. protein D. none of above
73. Large bodies of water do not quickly fluc- 79. Which of the following is not the main type
tuate in temperature. Why? of lipids?
A. Water is a solvent. A. Oils
B. Water has a high heat capacity. B. Steroids
C. Water acts as a buffer. C. Hormones
D. Water is non-polar. D. Phospholipids

80. People who don’t get enough of this min- C. fats, oils, waxes
eral risk getting osteoporosis. D. enzymes & antibodies

A. Iron
86. An experiment is performed on plants
B. Calcium to see how different liquids affect plant
C. Potassium growth. Each plant in the experiment is
D. Sodium given a different liquid; water, apple juice,
or milk. Each plant has the same amount
81. What elements do most carbohydrates of soil, sunlight, and listens to the same
contain music. In this investigation, what is the
dependent variable?
A. Carbon, Nitrogen, oxygen
B. Carbon, Nitrogen, Oxygen, Phospho- A. Type of plant
rous B. Water, apple juice, milk
C. Nitrogen, Oxygen C. Plant growth
D. Oxygen D. none of above
82. Butter is a/an 87. A dipeptide is made of amino acids

A. Saturated fat joined by a peptide bond.
B. Unsaturated fat A. 2
C. Trans-fat B. 20
D. Saturated protein C. 50
D. 3 or more
83. What property of water allows it to be
such a versatile solvent that it is often 88. Water-repelling
called the “universal solvent? ”
A. hydrophobic
A. Purity
B. myoglobin
B. Polarity and cohesion
C. coagulation
C. High heat capacity
D. gluten
D. Expansion upon freezing
89. Proteins are made of monomers called
84. Which mineral is needed for proper blood
A. Nucleotides
function?
B. Monosaccharides
A. iron
C. Amino Acids
B. sodium
D. Glycerol and fatty acids
C. magnesium
D. iodine 90. All organic compounds contain the element
85. Which of the following are examples of A. carbon

lipids? B. nitrogen
A. DNA & RNA C. phosphorus
B. sugars & starches D. sulfur

91. Sugars (glucose) and starch are examples 97. Whats the number 1 function of lipids?
of this organic molecule:
A. give you energy (fruits and vegetables)
A. Carbohydrates
B. Long term energy (stores energy)
B. Lipids
C. Helps with cell structures
C. Proteins
D. Nucleic Acids D. Be water proof
92. Out of the three main dietary sources of 98. What is the monomer of a lipid?
NARAYAN CHANGDER
carbohydrates, Which one stays in the di-
A. amino acid
gestion period the longest?
A. Fruits and Vegetables B. nucleotide
B. Starches C. monosaccharide
C. Sugars D. glycerol and fatty acids
D. none of above
99. Which characteristic BEST explains why
93. A monosaccharide is a carbon is relevant to living organisms?
A. carbohydrate A. A.Carbon is the most common element
B. lipid on Earth.
C. nucleic acid B. B.Carbon can form a wide variety of
D. protein molecules.
94. what organelles are constructed with C. C.Many carbon isotopes are radioac-
carbs tive
A. mitochondria D. .D.Many carbon allotropes occur in na-
ture.
B. chromosomes
C. nucleus 100. I am a biomolecule that is important for
D. cell walls insulation. What am I?
95. An important carbohydrate polymer for en- A. lipid

ergy storage in plants is B. protein
A. lactose C. carbohydrates
B. glucose
D. nucleic acid
C. starch
D. fructose 101. Which best describes lipids?
96. A macromolecule is composed of smaller A. A.They are soluble in water.

units called B. B.They are insoluble in water..
A. monomers
C. C.They are all solids at room tempera-
B. isomers ture
C. cells D. .D.They are are all liquids at room tem-
D. polymers perature

102. Which element is not found in carbohy- 107. are examples of carbohydrates
drates? A. glucose & fructose

A. carbon B. guanine & cytosine
B. sulfur C. glycine & glutamine
C. hydrogen D. samose & deanose
D. oxygen 108. The simple sugar in milk is
103. Which of the following are examples of A. lactose

simple carbohydrates? B. maltose
A. Honey (fructose) C. sucrose
B. Table sugar (sucrose) D. fructose
C. Flour (starch) 109. What elements make up carbohydrates?
D. Cellulose (structure molecule in A. Carbon, hydrogen, nitrogen, oxygen
plants) B. sulfur, carbon, hydrogen
104. Which of the following are examples of C. glucose and fructose
lipids (check all that apply)? D. carbon, hydrogen, oxygen
A. cellulose 110. Which one of the following is a function
B. fats of lipids?
C. starch A. store information
D. oils B. store energy
E. waxes C. breakdown wastes

D. join with substrates
105. What two groups are removed from
monosaccharides to form disaccharides or 111. Identify all of the organic molecules from
polysaccharides the choices below:
A. water and oxygen A. H2O

B. C5H10O5
B. hydrogen and hydroxyl group
C. CO2
C. carbon and hydrogen
D. C11H12N2O2
D. water and carbon
E. CNCl
106. Fat, oil, butter and cream cheese are
112. What is the function of a carbohydrate?
apart of which macromolecule group?
(Why do I need this before a workout? )
A. amino acids A. Quick energy
B. carbohydrates B. Movement
C. lipids C. Stores genetic information
D. protein D. Speeds up reactions

113. Which of the following statements about 118. FRUIT is an PRINCIPAL SOURCE of a
lipids are true? I-unsaturated fats are liq- A. Carbohydrate
uid at room temperatureII-Saturated fats
have double bonds in their hydrocarbon B. Lipid
chainsIII-Lipids are precursors of steroid C. Vitamins and minerals
hormonesIV-Hydrolysis of a triglyceride
produces 3 glycerol molecules and 1 fatty D. Protein
acid molecules 119. Which POLYMER matches the macro-
NARAYAN CHANGDER
A. I and II molecule:CARBOHYDRATE
B. I and III A. Triglyceride
C. II and IV B. Polysaccharide
D. III and IV C. DNA
114. The order of the amino acids occur in the D. enzyme

chain
120. The word “saccharide “ means:
A. disulfide cross-link
A. sugar
B. hydrophobic
B. protein
C. primary structure
C. amino acids
D. secondary structure
D. none of above
115. The amount of stored energy in a lipid is
121. What elements are in a Lipid?
A. 9 kcal/g A. CHO
B. 6 kcal/g B. CHP
C. 0 kcal/g C. CHN
D. 4 kcal/g D. CH
116. What makes up the cell membrane? 122. This reaction occurs during digestion as
large molecules are broken down.
A. Lipid Monolayer
A. hydrolysis
B. Lipid Bilayer
B. dehydration synthesis
C. Protiens
C. photosynthesis
D. Carbohydrate Chains
D. Diels-Alder
117. Amylase breaks down alpha-glycosidic
linkages. Which of the following could 123. Which is a fatty acid with all single bonds
amylase break down? between carbons?
A. glycogen and starch A. Trans fatty acid
B. glycogen and cellolose B. Monounsaturated fatty acid
C. starch and chitin C. Polyunsaturated fatty acid
D. cellulose and chitin D. Saturated fatty acid

124. Both of us are made up of the elements C. solvent properties

C, H, and O. Who are we? D. nonpolar

A. Carbohydrates and lipids
130. The living cell is composed of a wide vari-
B. Proteins and nucleic acids
ety of chemical molecules. More than 90%
C. Carbohydrates and Nucleic Acids of these molecules are
D. Proteins and Lipids A. Water molecules
125. is/are used to build and repair mus- B. The respiratory gases, oxygen and car-
cle. bon dioxide
A. carbohydrates C. Relative small organic molecules such
B. fiber as amino acids and glucose
C. protein D. Large organic macromolecules such
as carbohydrates and protein
D. fat
126. Monosaccharides are monomers of 131. Food examples of fats include:
A. Carbohydrates A. Butter
B. Lipids B. Oil
C. Proteins C. Candy
D. Nucleic Acids D. Fruits
127. Which are the four organic compounds 132. An example of a lipid is
found in living things?
A. Fat
A. Carbohydrates, Lipids, Proteins, Nu-
cleic Acids B. Oil
B. Fats, Proteins, Atoms, Osmosis C. Butter

C. Eating, Sleeping, Breathing, Talking D. All of these
D. Anything without Carbon in it 133. This is one job proteins do NOT have in
the body
128. What is the function of a lipid?
A. short term energy A. storing genetic information
B. make fats, oils, and waxes B. structure

C. long term energy, make hormones, C. speed up chemical reactions
and cell membrane D. transport things through cell mem-
D. build DNA brane
129. Which characteristic of water will allow 134. Oils are which type of macromolecule?
a paperclip to remain floating on water
A. carbohydrates
when the paperclip is gently placed on top
of the water? B. lipids
A. adhesion C. nucleic acids
B. surface tension D. proteins

135. Lipids are found in every cell on Earth. C. Starches have a 2:1 ratio and lipids
Which part of the cell do lipids make up? have a 4:1 ratio of hydrogen to oxygen.
A. cell nucleus D. Starches have long polymer molecules
B. cell vacuole and lipids have nonpolar molecules.
C. cell membrane
141. Lipid based hormones are
D. cell golgi body
A. Sterols (cholesterol, testosterone, es-
136. An example of a nucleic acid is trogen and progesterone)
NARAYAN CHANGDER
A. amino acid B. Insulin
B. DNA C. serotonin
C. sugar D. neurotransmitters
D. wax
142. An enzyme is a type of
137. Which are the atoms most commonly
found in lipids? A. protein
A. CHO B. carb
B. CH C. lipid
C. CHON D. amino acid
D. CHONS
143. What is a condensation reaction?
138. Which carbohydrate is the main storage
A. Breaking of a hydroxyl bond
form of sugar in animals?
A. Starch B. Formation of a hydroxyl bond
B. Cellulose C. Formation of a water molecule
C. Glucose D. Removal of one water molecule
D. Glycogen
144. The monomer of a nucleic acid is called
139. An element with a mass number of 11
and an atomic number of 5 has how many A. an amino acid
neutrons?
B. a fatty acid
A. 11
B. 5 C. a monosaccharide
C. 6 D. a nucleotide
D. 16
145. What is the purpose of enzymes?
140. Which statement explains why starches A. speed up reactions
and lipids are insoluble in water?
B. slow down reactions
A. Starches are formed by dehydration
and lipids by hydration. C. prevent reactions
B. Starches have amino functional groups D. enzymes do not have a purpose in liv-
and lipids have carboxyl groups. ing things

146. Which mineral helps build strong bones? the primary difference between these two
A. calcium types of macromolecules?

A. Lipids always have longer carbon
B. vitamin C
chains than carbohydrates.
C. collagen
B. Carbohydrates cannot form rings like
D. chromium lipids can.
147. Sucrose is classified as a C. Lipids provide energy, but carbohy-

drates cannot.
A. monosaccharide
D. Carbohydrates form ring structures,
B. disaccharide lipids form long chains
C. polysaccharide 152. Provide quick energy
D. cellulose A. Carbohydrates
148. Which of the following is the process B. Lipids
used to bond the monomers together? C. Proteins
A. Hydrolysis D. Nucleic Acids
B. Water Removal 153. Which of the followings is the structural
C. Dehydration Synthesis isomer of glucose?
D. Water Synthesis A. Fructose
B. Maltose
149. Which elements do lipids contain?
C. Sucrose
A. Carbon and Hydrogen
D. Starch
B. Nitrogen and Oxygen
154. What does the prefix di-mean?
C. Oxygen, Nitrogen, Carbon
A. one
D. Hydrogen, Carbon, and Oxygen
B. two
150. Which of the following statements about C. three
lipids are true? I-Unsaturated fats are
D. four
liquid at room temperature.II-Saturated
fats have double bonds in their hydro- 155. The monomer unit for cellulose is
carbon chains.III-Some steroid hormones
A. Glucose
are made from lipids.IV-Hydrolysis of a
triglyceride produces 3 glycerol molecules B. Galactose
and 1 fatty acid molecules. C. Amino acids
A. I and II D. Glucose and fructose
B. I and III 156. What is an example of a protein?
C. II and IV A. Strawberries
D. III and IV B. Bread
151. Carbon chains are principal features of C. Pasta
both carbohydrates and lipids. What is D. Steak

157. What element is found in proteins but not 163. This type of fat contains at least one dou-
carbs nor lipids? ble bond.
A. carbon A. saturated fat
B. hydrogen B. unsaturated fat
C. nitrogen C. polysaccharide
D. oxygen D. monosaccharide
158. Carbohydrates are made of 164. Which term describes the relatively con-
NARAYAN CHANGDER
A. C H O stant internal physical conditions of an or-
ganism?
B. C H O N
A. permeability
C. C H O N P
B. homeostasis
D. C H O N S
C. specialization
159. C6H12O6 is the formula for which
D. unicellularity
sugar?
A. glucose 165. Which one would be the healthiest choice
from the protein group?
B. frucotose
A. fried chicken
C. maltose
B. fried shrimp
D. sucrose
C. grilled fish
160. Which of the followings is the reagent to
D. sausage links
test for simple reducing sugars in foods?
A. Benedict’s 166. This kind of lipid tends to be a liquid at
room temperature and often comes from
B. Biuret
plants and fish.
C. Tolluen’s
A. saturated fats
D. Iodine
B. unsaturated fats
161. if your body is out of energy, where C. transfats
would it break down next
D. non-fats
A. organs
B. stored energy(lipids) 167. what is an example of Carbohydrates?
C. nucleic acids A. Bread
D. DNA B. chips
C. Chicken
162. Which elements do carbohydrates con-
tain? D. Celery
A. Carbon 168. Lipids are made of

B. Hydrogen A. C H O
C. Oxygen B. C H O N
D. Nitrogen C. C H O N P
E. Phosphorus D. C H O N S

169. What is a peptide bond? C. Fructose + galactose

A. Bond that holds two amino acids to- D. Glucose + glucose

gether.
175. Which nutrient provides the body with
B. A bond that holds hydrogen and oxy-
the most amount of energy?
gen molecules together.
C. A bond that holds the phosphate group A. Fats
of one nucleotide and a sugar of a neigh- B. Carbohydrates
boring nucleotide.
C. Protein
D. A bond that is formed by the sharing of
D. Fiber
electrons.
170. The building block of a Lipid is a 176. Plants and animals are composed of or-
ganic compounds. Which of the following
A. fatty acid are the common elements found in organic
B. saccharide compounds?
C. sugar A. iron, oxygen, nickel, copper
D. amino acid B. sodium, potassium, gold, hydrogen
171. Carbs that are a fast source of energy are C. helium, neon, argon, krypton
called ? D. carbon, hydrogen, oxygen, nitrogen
A. complex
177. Which biomolecule is mainly hydrocar-
B. polyssaccharides
bons and therefore very hydrophobic?
C. simple
A. carbohydrate
D. starch
B. nucleic acid
172. The sequence of amino acids determines C. protein
the of proteins
D. lipid
A. DNA
B. Structure 178. If a person’s arteries become clogged, he
or she might have a stroke. What is the
C. Nucleotide
cause of these artery-clogging deposits?
D. Quaternary
A. lipids
173. monosaccharides combine to form B. proteins
A. carbohydrates
C. nucleic acids
B. lipids
D. carbohydrates
C. proteins
D. nucleic acids 179. what bio molecule gives you body heat
A. Lipids
174. Which of the following monosaccharide
combination produces sucrose? B. Carbohydrate
A. Glucose + fructose C. protein
B. Glucose + galactose D. nucleic acids

180. Why are lipids important for the survival C. lipids and carbohydrates
of animals? D. lipids and nucleic acids
A. Lipids carry genetic information in the
form of RNA. 186. Where is cellulose found?
B. Lipids store energy and vitamins that A. In caves

animals need.. B. In parks
C. Lipids provide animals with quick en- C. In the cell wall of plants.
NARAYAN CHANGDER
ergy for routine tasks D. In the cell wall of animals.
D. Lipids contain amino acids necessary
187. Large polymers can be broken down
for protein synthesis.
through a process called:
181. Which biomolecule is your main source of A. dehydration synthesis
quick energy?
B. combustion
A. Nucleic Acid
C. single replacement
B. Protein
D. hydrolysis
C. Lipid
188. Which is not a chemical element needed
D. Carbohydrate to build sugars?
182. Proteins are made of A. Carbon
A. C H O B. Oxygen
B. C H O N C. Nitrogen
C. C H O N P D. Hydrogen
D. C H O N S 189. Plants store glucose as starch. How do
animals store glucose?
183. Function:store long term energy
A. as cellulose
A. Lipids
B. as lactose
B. Carbohydrates
C. as glycogen
C. Nucleic Acids
D. as fructose
D. Proteins
190. What types of starches are found in pota-
184. DNA and RNA are examples of toes?
A. Carbohydrates A. Glucose
B. Lipids B. Amylose and Amylopectin
C. Proteins C. fructose
D. Nucleic Acids D. Galactose and glucose
185. Which organic molecules supply energy to 191. Which biomolecule contains fats and
cells? oils?
A. carbohydrates and nucleic acids A. Proteins
B. proteins and nucleic acids B. Nucleic Acid

C. Lipids C. Starch to maltose

D. Carbohydrate D. Starch to glucose

192. What is a monomer? 198. Carries fat soluble vitamins, insulates,
and protects vital organs.
A. molecules
A. Water
B. a triple unit
B. Calcium
C. one unit that can make up things
C. Fat
D. none of above
D. Folate
193. Which of the following properties of wa- 199. The cell membrane is selectively perme-
ter enables it to move from the roots to able, which means
the leaves of plants?
A. All materials can enter and leave the
A. Water expands as it freezes. cell
B. Water is an excellent solvent. B. Certain things can enter while others
C. Water exhibits cohesive behavior. cannot
D. Water moderates temperature. C. The cell manually sorts through all ma-
terials
194. Which of the following ingredients is NOT D. Only certain cells can interact with the
high in fiber? cell.
A. apples with the skin on 200. Lipids are composed of:
B. chicken A. Fatty acid heads, glycerol tails
C. potatoes B. Amino acid tails
D. popcorn C. Glycerol heads, fatty acid tails
195. What is DNA’s base-pair rule? D. Nucleotides
A. A-T, G-C 201. Which of the following is not a lipid?
B. A-U, G-C A. triglyceride
C. G-T, C-A B. phospholipids
D. A-G, C-G C. steroids
D. enzymes
196. Some carbohydrate foods are
202. What is the composition of a basic unit of
A. fruits
fat?
B. grains A. One molecule of glycerol and one
C. vegetables molecule of fatty acid
D. all the above B. One molecule of glycerol and three
molecules of fatty acids
197. Which of these changes is an example of
C. One molecule of fatty acid and three
condensation?
molecules of glycerol
A. Maltose to starch D. Three molecules of fatty acid and three
B. Maltose to glucose molecules of glycerol

203. Through photosynthesis, plant cells con- 208. What is the purpose of an enzyme?
vert light energy into chemical energy.
A. give permission for the reaction
Which macromolecule is produced during
this process? B. raise activation energy
A. lipids C. speed up reactions
B. Carbohydrates D. control how many reactions occur
C. proteins
209. Glycerol and fatty acids are the building
NARAYAN CHANGDER
D. nucleic acids blocks of
204. is needed to form and maintain A. Carbohydrates
healthy skin and for growth and develop- B. Lipids
ment of our body.
C. Proteins
A. Vitamin D
D. Nucleic Acids
B. Vitamin A
C. Vitamin K 210. Monomer of protein is
D. Vitamin E A. Glucose
205. Why can water have no net charge but B. Carbohydrate
have slight charges in different parts of C. Amino acid
the molecule?
D. Lipid
A. The oxygen end is slightly negative and
the hydrogen end is slightly positive 211. Which foods do not contain natural
B. The hydrogen end is slightly negative sugar?
and the oxygen end is slightly positive A. apple
C. The hydrogen and oxygen ends change
B. milk
in polarity
C. strawberry
D. Because it is hydrophobic
206. Lipids differ from most other larger
biomolecules in that they 212. The simple sugar from fruit is called
A. Are hydrophillic A. sucrose
B. Are hydrophobic B. lactose
C. Do not have specific shapes C. fructose
D. Do not contain carbon
D. maltose
207. What monomer are all carbohydrates
composed of? 213. Quick energy source for animals is
A. Fat A. Fats
B. Oil B. Carbohydrates
C. Sugar C. Lipids
D. Protein D. Protein

214. This vitamin is activated by the sun and C. Dogs Need Apples
helps the body absorb calcium and phos- D. none of above
phorus.

A. vitamin C 220. what do carbohydrates provide for cells
B. riboflavin A. ribosomes
B. nucleus
C. B Complex
C. energy, cell wall
D. vitamin D
D. cell membrane
215. What are the organic molecules used for
long-term energy storage called? 221. What kind of lipid acts as chemical mes-
sengers?
A. starches
A. fatty acids
B. fats
B. waxes
C. cholesteral
C. steroid hormones
D. sugars
D. phospholipids
216. Which statement best describes the role
cholesterol plays in the membrane? 222. What suffix is used in the names of most
carbohydrates?
A. It clogs the membrane
A. -ase
B. It increases membrane fluidity
B. -nic
C. It decreases membrane fluidity
C. -ose
D. It holds the membrane together
D. -yme
217. What is an organic compound?
223. What is carbohydrates main function?
A. a group of molecules that contain cal-
cium A. Gives you non-hormonal steroids
B. Gives you antibiotics
B. A group of molecules that contain
carbon-hydrogen bonds C. keeps you warm when you are cold
C. A group of molecules that contain car- D. Main source of energy
bon
224. Carbohydrates are the first source of
D. A group of molecules that contain wa- for the body?
ter
A. repair
218. Name the large carbohydrates. B. hygiene
A. Fructose C. fuel
B. Cellulose, starch, and glycogen D. none of above
C. Sucrose 225. What is the building block of proteins
D. Glucose A. monosaccharides
219. What does DNA stand for? B. glycerol and fatty acids
A. Deoxyribonucleic acid C. amino acids
B. Ribonucleic acid D. nucleotides

226. The helix that forms in a protein chain as 232. what are complex carbohydrates made
a result of hydrogen bonds between the from
peptide backbone is an example of A. polymer
A. primary structure of protein. B. macromer
B. secondary structure of protein. C. monosacaride
C. tertiary structure of protein. D. compounds
D. quaternary structure of protein.
NARAYAN CHANGDER
233. What is the type of lipid commonly found
227. Which of these describes hydrolysis? in red meat, butter and dairy product?
A. M + M → P + WATER A. Wax
B. P + WATER → M + M B. Oil
C. BOTH OF THESE SHOW HYDROLYSIS C. Triglycerides
D. NEITHER OF THESE D. Phospholipids
228. What element must be present for a 234. Which organic molecule contains nitrogen
molecule to be considered organic? and sulfur?
A. nitrogen A. carbohydrates
B. water B. lipids
C. proteins
C. hydrogen
D. nucleic acids
D. carbon
235. Which of the following foods contains un-
229. Fats are constructed of
saturated fats?
A. Fatty acids and amino acids
A. fish
B. Fatty acids and glycerol B. olive oil
C. Nucleotides and amino acids C. cheese
D. none of above D. eggs
230. Which nutrient is the number one energy 236. Which molecule makes up the cell mem-
source for the body? brane?
A. Grains A. carbohydrates in the form of cellulose
B. Vegetables B. lipids in the form of phospholipids
C. Carbohydrates C. proteins in the form of enzymes
D. Vitamins D. nucleic acids in the form of RNA
231. Monomers of Lipids include 237. How do lipids function for cells?
A. amino acids A. store information
B. monosaccharides B. store energy
C. nucleotides C. breakdown wastes
D. glycerol and fatty acids D. join with substrates

238. If carbohydrates are broken down into 243. Which monomer matches the macro-
small units, then why are these units of- molecule LIPID?
ten joined back together?

A. monosaccharide
A. So extra monosaccharides can be B. nucleotide
joined and stored for later use
C. amino acid
B. Because monosaccharides are too D. fatty acids and glycerol
small to fit through the cell membrane
244. Made of glycerol and fatty acids
C. Because monosaccharides are too
small to be used A. Carbohydrates
D. So extra monosaccharides can be B. Lipids
joined and transform into organs C. Proteins
D. Nucleic Acids
239. Atoms of which of these elements are
part of many organic molecules? 245. Shrimp belongs to which food group?
A. calcium A. protein
B. magnesium B. dairy
C. oxygen C. vegetables
D. grains
D. silicon
246. Which biomolecule has sugars and
240. Fats & oils are examples of this type of starches?
macromolecule
A. Lipids
A. Carbohydrates B. Proteins
B. Lipids C. Carbohydrates
C. Proteins D. Nucleic Acid
D. Nucleic Acids 247. A student is planning an experiment to
find out how the height from which he
241. WHich are principal sources of calcium drops a ball affects how high the ball
A. citrus fruits like oranges bounces. The dependent variable is the
B. milk, yogurt, cheese and fish A. Diameter of the ball
C. green leafy vegetables B. Force acting on the ball

C. Height that the ball bounces
D. nuts and beans
D. Height from which the ball is dropped
242. Water’s tendency to stick to itself is
248. Which nutrient helps rebuild and repair
called
muscles?
A. cohesion
A. Dairy
B. adhesion B. Sodium
C. surface tension C. Carbohydrates
D. capillary action D. Protein

249. Enzymes are composed of which of the C. It is digested, absorbed and recycled
following monomers? for the formation of cell walls in humans.
A. amino acids D. It is not digested but absorbs water
B. carbohydrates and adds bulk to the feces to aid in defe-
cation or removal of waste.
C. nucleotides
D. monosaccharides 255. A deficiency in this vitamin can lead to
scurvy, fatigue, bruising and it helps the
250. If an animal is in starvation mode (has
NARAYAN CHANGDER
body fight infections.
not eaten food for 24+hours) what will it
use as energy once carbs are gone? A. A
A. Lipids B. B
B. Proteins C. C
C. More carbs D. K
D. None of these 256. Simple sugars, like glucose, are called
251. What is not a type of carbohydrate? A. monosaccharides
A. Fat B. disaccharides
B. Fiber C. polysaccharides
C. Starch D. starch
D. Sugar
257. What are the building blocks of a lipid?
252. LACTOSE that is found in the milk is an
A. 3 gylcerols and 1 fatty acid
example of a
A. Carbohydrate B. 1 glycerol and 3 fatty acids
B. Lipid C. 3 amino acids

C. Nucleic acid D. 3 simple sugars
D. Protein 258. Why are simple carbs so easy for your
body to break down and use?
253. Simple sugars, like glucose, that are
made up of one monomer are called A. They have a very simple structure
A. monosaccharides B. They are very large and complex
B. cellulose C. Structure has nothing to do with the
C. starch function of molecules
D. polysaccharides D. none of above
254. What is the importance of cellulose in the 259. What does Polar mean?
human diet?
A. Always stays a solid
A. It is digested to glucose which is ab-
B. Does not mix with water
sorbed and used to generate energy.
B. It is digested, absorbed and recycled C. Mixes with water
for use as long term energy storage. D. Turns into a liquid or already a liquid

260. Pasta has a lot of which biomolecule? 265. What are two main functions of fats
within the body?
A. Carbohydrates

A. energy storage and cellular transport
B. Protein
B. energy storage and insulation
C. Nucleic Acids
C. building blocks for DNA and hormones
D. Lipids D. storing cellular information and in the
cell membrane
261. Which elements do proteins contain?
266. Which of the following are proteins?
A. Carbon
A. arugula
B. Hydrogen
B. Strawberries
C. Oxygen
C. tortilla
D. Nitrogen
D. Beans, eggs, chicken
E. Sulfur (sometimes)
267. Nucleotides combine to form
262. amino acid A. lipids
A. carbs B. carbohydrates
B. lipids C. proteins
D. nucleic acids
C. proteins
D. nucleic acids 268. Makes up the plant’s cell wall and is fiber
in our diets
263. What is a difference between saturated A. Starch
and unsaturated fats? B. Glycogen
A. Saturated fats are liquid and unsatu- C. Cellulose
rated fats are solid..
D. Chitin
B. Saturated fats are solid and unsatu-
rated fats are liquid at room temperature 269. When disaccharides are changed to
monosaccharides, the common chemical
C. Saturated fats are healthier for you process involved is:
than unsaturated fats.
A. hydration
D. Saturated fats contain double carbon B. hydrolysis
bonds and unsaturated fats have single
bonds. C. dehydration
D. digestion
264. Select all that are correct:Two monosac-
charides that make sucrose 270. Which of the following is correct about
the molecule cholesterol?
A. Glucose
A. it is a polar molecule
B. Galactose B. it is a protein
C. Fructose C. it stores energy as a charbohydrate
D. Maltose D. it is hydrophobic

271. what is another name for carbohydrates 277. What type of macromolecule are en-
A. amino acids zymes?
B. lipids A. Protein
C. nucleotide B. Carbohydrate
D. sacaride C. Lipid
D. Nucleic Acid
272. What biomolecule can provide long term
energy and insulation?
NARAYAN CHANGDER
278. Nucleotides are monomers of
A. lipids A. Carbohydrates
B. carbohydrates B. Lipids
C. nucleic acids C. Proteins
D. proteins D. Nucleic Acids
273. How do the number of H atoms compare 279. Which bond is present between two
to the number of O atoms in a carbohy- amino acids?
drate?
A. Glycosidic Bond
A. There are TWICE as many H
B. Phosphodiester bond
B. They are the same amount
C. Ester Bond
C. There are THREE times as many H
D. Peptide Bond
D. There are TWICE as many O
280. This cellular structure helps organisms
274. Many monomers bond together to form
maintain homeostasis by controlling what
through the process of
substances may enter or leave cells .
A. dimers, dehydration synthesis
A. vacuole
B. polymers, dehydration synthesis
B. nucleus
C. polymers, hydrolysis
C. cell membrane
D. dimers, hydrolysis
D. cell wall
275. This complex carbohydrate makes up the
leaves and stems of plants. 281. Which monomer matches the macro-
molecule CARBOHYDRATE?
A. chitin
A. monosaccharide
B. glycogen
B. nucleotide
C. cellulose
C. amino acid
D. starch
D. fatty acids and a glycerol
276. All carbohydrate names end with which
ending: 282. Which of these is a lipid?
A. ise A. triglycerides
B. ase B. steroids
C. ese C. fatty acids
D. ose D. all of the above

283. Hemoglobin, Insulin, Melatonin, Elastin C. ideal pH

are all examples of in the human body D. Low temperature

A. Proteins
289. Why do living organisms need to digest
B. Carbohydrates carbohydrates into small units?
C. Nucleic Acids A. So they are small enough to pass
D. Lipids through the cell membrane
B. So they are small enough to be dis-
284. Substance Y is needed in order for Hydrol- solved in the blood stream
ysis to occur (which breaks down polymer
into monomers). Which molecules is repre- C. So they are small enough to be used by
sented by Y? the liver
A. Nitrogen D. none of above
B. Carbon Dioxide 290. A micro-nutrient that carries nutrients to

your cells, carries waste from your body
C. Oxygen
and regulates body temperature.
D. Water
A. mineral
285. This carbohydrate is used by animals to B. water
store energy in the liver. C. vitamin
A. chitin D. none of above
B. glycogen
291. The organic compounds that have many
C. glucose structural purposes and are used in many
D. starch processes within thecell are called
A. Carbohydrates
286. What is the main function of phospho-
lipids? B. Lipids
A. chemical messengers C. Proteins
B. waterproof covering D. Nucleic Acids
C. long-term energy storage 292. In the stable form of a globular protein,

what is generally oriented to the interior
D. major component of cell membranes
of the protein molecule?
287. What is the function of nucleic acids? A. Hydrophilic amino acids
A. Stores energy B. Hydrophobic amino acids
B. Stores genetic information C. R groups of polypeptide
C. Movement D. Peptide backbone
D. Physical structure 293. Which compound below is Organic?
288. Which of the following would NOT in- A. C6H12O6
crease the activity of an enzyme? B. H2O
A. higher concentration C. N2
B. higher temperature D. BaBr2

294. Organic compunds are compounds that 300. Which of the following are examples of
contain carbohydrates?
A. Hydrogen A. starches and sugars
B. Carbon B. saturated and unsaturated fat
C. Nitrogen C. traits
D. Sulphur D. meat and muscle
301. What is the monomer of Nucleic acids?
NARAYAN CHANGDER
295. When coiled together, DNA looks like a:
A. Single Helix A. Monosaccharides
B. Double Helix B. Fatty Acids
C. Triple Helix C. Nucleotides
D. Broken Ladder D. Amino Acid
302. The digestion of sucrose (table sugar) re-

296. Which of the following properties of wa-
sults in what two monosaccharides?
ter allow water molecules to attract to
other molecules? A. Fructose and glucose
A. Adhesion B. Maltose and glucose
B. Cohesion C. Glucose and galactose
C. Less Dense as a Solid D. Galactose and fructose
D. High Specific Heat 303. Benedicts tests for
297. At the chemical level, carbohydrates con- A. a lipid

tain: B. a complex carbohydrate
A. CHONP C. cellulose
B. CHO D. a simple sugar
C. CHON 304. Which of the following about UNSATU-
D. CHOPS RATED fats is true?
A. They are more common in animals
298. What does the prefix poly-mean? than in plants.
A. one B. They have double bonds in their fatty
B. two acid chains.
C. three C. They generally solidify at room temper-
ature.
D. many, 3 or more
D. They contain more hydrogen than satu-
299. What is the function of a protein? rated fats having the same number of car-
A. long-term energy storage bon atoms.
B. store and transfer genetic information 305. The monomer of a protein is called
C. structure and support A. an amino acid
D. quick, fast energy B. a monosaccharide

C. a fatty acid 311. A polypeptide is made of amino acids.

D. a nucleotide A. 2

B. 3 or more
306. Which macromolecule makes up the cell
wall? C. 50
A. carbohydrates in the form of cellulose D. 22
B. lipids in the form of phospholipids 312. All polymers are made up of
C. proteins in the form of enzymes A. monosaccharides
D. nucleic acids in the form of RNA B. monomers
307. These organic molecules are used for C. proteins
quick energy. D. None of these
A. Carbohydrates
313. What is the name of the macromolecule
B. Lipids that makes up the majority of the cell mem-
C. Proteins brane?
D. Nucleic Acids A. Lipid
B. Carbohydrate
308. What stores energy and is made of
monosaccharides? C. Nucleic acid
A. proteins D. Protein
B. nucleic acids 314. An unsaturated lipid contains,
C. carbohydrates A. more oxygen than hydrogen
D. lipids B. double bonds
309. Plant like sugar beets store the energy C. ionic bonds
source as the simple sugars. Some plants D. only one fatty acid
as potato and grains them as complex
sugar which is called? 315. Which of these atoms is NOT found in a
A. Starch Carbohydrate?
B. Glycerol A. Carbon (C)
C. Clucose B. Oxygen (O)
D. Fat C. Hydrogen (H)

D. Phosphorous (P)
310. Other names for Biomolecules include:
A. elements and atoms 316. Proteins are formed from?
B. living and nonliving A. bonded carbs
C. organic molecules and macro- B. bonded amino acids

molecules C. glycerol
D. biotic and abiotic D. fatty acids

317. Which biomolecule helps form animal tis- 323. Which is NOT a job of a lipid?
sues? A. long term energy storage
A. Nucleic Acid B. water resistant
B. Carbohydrate C. insulation
C. Protein D. short term energy
D. Lipids 324. This macromolecule is used for long term
energy storage.
NARAYAN CHANGDER
318. Choose all the examples of lipids
A. protein
A. fats
B. carbohydrate
B. oils
C. nucleic acid
C. waxes D. lipid
D. sugars
325. Which fats have hydrogen atoms which
319. Nucleic acids are on the same side at a double bond,
one bend in the tail & are usually found
A. Are only found in cell nuclei
in oils?
B. Are polymers of nitrogenous bases A. Saturated
C. Are composed of carbon, hydrogen B. Cis unsaturated fats
and oxygen
C. Trans unsaturated fats
D. Are directly involved in the synthesis
D. Cis polyunsaturated fats
320. Waxes, oils and fats are examples of 326. All of the following are examples of lipids
A. Carbohydrates except:
B. Lipids A. oil
C. Proteins B. wax
D. Nucleic Acids C. fatty acid

D. cellulose
321. Which of the following organic com-
pounds is the main source of ENERGY for 327. What are the 4 macromolecules that can
living things? be found in living things?
A. carbohydrates A. lipids
B. carbohydrates
B. lipids
C. nucleic acids
C. nucleic acids
D. monosaccharides
D. proteins
E. proteins
322. The monomer of a lipid is 328. Which is NOT an element in proteins?
A. Glycerol+Fatty Acid A. carbon
B. Monosaccharide B. phosphorus
C. Amino Acid C. oxygen
D. Nucleotide D. nitrogen

329. RNA’s structure:Nucleotides are joined 335. What is the role of cholesterol in animal
together in the shape of a: cells?

A. Double helix A. controls membrane fluidity
B. Single helix B. increases body fat
C. Ladder C. lines the inner walls of the capillaries
D. Twisted ladder D. a constituent of bile
330. What are two parts of a fat molecule?
336. Where is glycogen found?
A. glycerol
A. In the muscles and livers of animals
B. carbohydrates
B. In trees
C. cholesterol
C. In the ocean
D. fatty acids
D. In plants
E. phospholipids
337. If someone is lactose intolerant, they lack
331. Which is a function of lipids?
the enzyme
A. to supply cells with quick-release en-
ergy A. lipase
B. to provide the body with insulation B. lactose
C. to store genetic information C. lactase

D. to regulate cell processes D. milk
332. This vitamin help your blood clot, come 338. STARCH and CELLULOSE are ALIKE in that
from coagulation. both are
A. vitamin K A. contain proteins bonded together in
B. thiamin identical ways
C. niacin B. contain non-polar, fatty acid side

chains
D. vitamin A
C. made up of sugars that contain carbon,
333. Which is an example of a lipid? hydrogen, oxygen, and nitrogen
A. candy D. contain proteins bonded together in
B. olive oil identical ways
C. meat E. found only in animal cells
D. DNA
339. This type of fat comes from animals and
334. Another name for fats is is often solid at room temperature.
A. lypase A. saturated fat

B. prolase B. unsaturated fat
C. lipids C. transfat
D. amalase D. phospholipid

340. Bread and pasta are food examples of: 346. Which carbohydrate makes up the cell
A. Proteins wall of plants
B. Carbohydrates A. starch
C. Lipids B. chitin
C. cellulose
D. Nucleic acids
D. glycogen
341. An important feature of lipid fatty acid
tails is that they are 347. Which substance is used for structure in
NARAYAN CHANGDER
plants?
A. Hydrophobic (hate water)
A. amylopectin
B. Hydrophilic (love water)
B. cellulose
C. Long
C. collagen
D. Short
D. starch
342. A fat, waxy substance in your body is
348. What are the four biological molecules?
It is found in saturated fats and can
clog your arteries. A. proteins, carbohydrates, lipids, nu-
cleic acids
A. fat
B. A, T, C, G
B. protein
C. water, air, earth, and fire
C. carb
D. Joe, Nick, and Kevin Jonas
D. cholesterol
349. Which of the following are types of car-
343. Lipids are composed of which atoms? bohydrates?
A. Hydrogen, Oxygen, Nitrogen A. Sugar
B. Hydrogen, Oxygen, Carbon B. Starch
C. Oxygen, Nitrogen, Carbon C. Fiber
D. Oxygen, Nitrogen, Hydrogen D. Amino acids
344. Which of these elements is likely to be E. Enzymes
found in an organic compound? 350. Which monomer matches the polymer
A. helium POLYSACCHARIDE
B. hydrogen A. fatty acids and glycerol
C. mercury B. monosaccharide
D. tin C. nucleotide
345. The 3 categories of carbohydrates are: D. amino acid
A. Monosaccharide, disaccharide, 351. What is the function of carbohydrates?

polysaccharide A. store genetic information
B. glucose, fructose, galatose B. store energy (long-term)
C. starch, cellulose, chitin C. store energy (short-term), structural
D. There are no categories of carbohy- components
drates D. build skin, hair, nails, muscles

352. At the chemical level, PROTEIN contain: 358. In addition to glycerol, how many fatty
A. CHONP acids are needed to make a triglyceride?

B. CHO A. 3
C. CHON B. 4
D. CHOPS C. 2
353. I am a biomolecule that is useful for a fast D. 1
source of energy. Who am I?
A. lipid 359. What are the monomers of carbohy-
B. protein drates?
C. carbohydrates A. Nucleotides
D. nucleic acid B. Amino Acids
354. The chemical union of the basic units of C. Polysaccharides
carbohydrates, lipids, or proteins always
D. Monosaccharides
produces the biproduct:
A. Energy 360. Which of the following are the func-
B. Carbon tions of lipids? I-Component of cell
C. Water walls in plantsII-Synthesis of proteinIII-
Heat insulatorIV-Solvent for Vitamin A, D,
D. Acid E, K
E. None of the above
A. I and II
355. Whats the main monomer of Protein
B. I and III
A. Proline
C. II and IV
B. Serine
C. Amino acid D. III and IV
D. Stomach acid
361. How does your body use lipids?
356. Multiple monosaccharides joined to- A. Primary source of energy
gether to create a chain called
B. energy storage and insulation
A. Polysaccharide
B. Polypeptide C. speeds up chemical reaction
C. Lipid D. defense
D. Protein
362. is sugar found in fruit, honey and veg-
357. Breads, rice, & pasta are examples of etables.
foods that contain this macromoleucle
A. Maltose
A. Carbohydrates
B. Lactose
B. Lipids
C. Proteins C. Fructose
D. Nucleic Acids D. Sucrose

363. Which term includes all others in the 369. This molecule provides quick energy for
list? the cells.
A. monosaccharide A. carbohydrates
B. polysaccharide B. lipids
C. starch C. proteins
D. carbohydrate D. nucleic acids
NARAYAN CHANGDER
364. The enzyme that catalyses the first step 370. What food group is missing from this
of carbon fixation in photosynthesis meal:fish, beans, broccoli, milk, roll?
A. Spider silk A. fruit
B. Rhodopsin B. vegetable
C. Rubisco C. grain
D. Insulin D. dairy
365. What is the main purpose of carbohy- 371. What macromolecule is often used for
drates? long term energy storage?
A. to provide energy A. protein
B. to build muscle B. carbohydrate
C. to pass on traits C. lipid
D. to digest food D. nucleic acid
366. Animals store glucose in the form of 372. What are different examples of lipids?
A. cellulose A. monosaccahrides, disaccharides,
B. glycogen starch, cellulose
C. wax B. dipetide, polypeptide, amino acids
D. lipids C. DNA, RNA, ATP

D. triglycerides, waxes, steroids, phos-
367. What are the three parts of an amino pholipds
acid?
A. Carboxyl group 373. What is the main (primary) source of en-
ergy for the cell.
B. Amino group
A. Carbohydrates
C. Variable group
B. Protein
D. Carbon group
C. Lipids
368. Where in the cell are amino acids joined D. Nucleic Acids
together?
A. Ribosomes 374. A permanent change to the shape of a
protein caused by the breaking of stabi-
B. Mitochondria lizing bonds (h bonds) and interactions be-
C. Nucleus tween R groups of their amino acids.
D. Nucleolus A. Denaturation

B. Dipeptide 380. Meat, dairy, nuts, eggs, and beans are

all:
C. Condensation

A. Proteins
D. Collagen
B. Carbohydrates
375. Which of the following describes the C. Lipids
bonds in a saturated fat?
D. Nucleic acids
A. only one single carbon to carbon bond
B. at least one double carbon to carbon 381. Salt is also known as
bond A. Sugar
C. more than one carbon to carbon bond B. Sodium
D. all single carbon to carbon bonds C. Lodium
D. Rodium
376. Which organic molecules are used for
long-term energy storage? 382. Many monomers can be cross-linked to-
A. lipids gether to form
B. proteins A. molecules
C. nucleic acids B. plastic material
D. carbohydrates C. polymers
D. balloons and silly putty
377. How many sugar units make up monosac-
charides? 383. Examples of lipids are
A. one A. Dogs, Cats, Horses
B. two B. Fats, Waxes, Oils
C. three C. Salt, Pepper, Paprika
D. zero D. Fingers, Toes
384. How many different amino acids are

378. The scientific name for table sugar is
there?
A. lactose
A. 15
B. sucrose
B. 20
C. galactose C. 25
D. glucose D. 30
379. How many monosaccharides make up a 385. What is the state of matter for a satu-
disaccharide? rated fat at room temperature?
A. 1 A. gas
B. 2 B. liquid and solid
C. 3 C. liquid
D. 4 D. solid

386. How many sugar units make up disaccha- 392. Animals that live in the extreme cold
rides? need layers of blubber to keep them warm.
A. one Which biomolecule should they eat more
of?
B. two
A. carbohydrates
C. three
B. lipids
D. zero
C. proteins
NARAYAN CHANGDER
387. Which macromolecule contains the ele- D. nucleic acids
ments CARBON, HYDROGEN, AND OXY-
GEN? 393. Which chemical group is loosely consid-
A. carbohydrates ered a macromolecule?
B. lipids A. Lipid
C. both B. Protein
D. neither are correct C. Nucleic Acid

D. Amino Acid
388. Made of monomers of monosaccharides
A. Carbohydrates 394. Glycerol and fatty acids are the
monomers of
B. Lipids
A. Carbohydrates
C. Proteins
B. Lipids
D. Nucleic Acids
C. Proteins
389. This macromolecule transmits heredity, in D. Nucleic Acids
other words, its passes along genetic in-
formation 395. Which is NOT an example of type of pro-
A. protein tein
B. carbohydrate A. antibodies
C. lipid B. muscle
D. nucleic acid C. enzymes
D. polysaccharides
390. Lipids are , and are in water.
A. polar; soluble 396. Eating food from fast food restaurants of-
ten can lead to:
B. polar; insoluble
A. high blood pressure and heart disease
C. nonpolar; soluble due to the high sodium and high caloric
D. nonpolar; insoluble content
391. Where is DNA located? B. high blood pressure and heart disease
due to the lack of vitamins and minerals
A. Nucleus
C. weight loss due to the high sodium con-
B. Ribosome tent
C. Cell membrane D. reduced blood pressure and lack of en-
D. Mitochondria ergy

397. What is a carbohydrate? 402. Sample R is tested with Benedict’s solu-

tion. It produced a brick red precipitate.
A. A biological polymer that stores and
What is R?

transmits genetic information
A. Lactose
B. a group of organic molecules that in-
cludes sugars, starches, and glucose B. Sucrose
C. Glycogen
C. An oil used for your car
D. Cellulose
D. none of above
403. DNA’s structure:Nucleotides are joined
398. The head of a phospholipid is together in the shape of a twisted ladder
A. Nonpolar called a:
A. Double helix
B. Hydrophillic
B. Single helix
C. Hydrophobic
C. GCAT
D. none of above
D. ATGC
399. Yogurt belongs to which food group? 404. Which nutrient builds and repairs body
A. protein tissues?
B. grains A. Carbohydrates
C. fruits B. Minerals
C. Proteins
D. dairy
D. Vitamins
400. Which of the following is NOT a function
405. What is another word for monomer?
of nucleic acids?
A. Building Blocks
A. Encodes genetic information
B. Polymer
B. Digests genetic information
C. Protein
C. Directs genetic information D. none of above
D. Transmits genetic information
406. Which monomer matches the polymer
401. Which of the following is the main reason PHOSPHOLIPID
that humans need to include carbohydrates A. fatty acids and a glycerol
in their diet? B. monosaccharide
A. Carbohydrates are broken down in C. nucleotide
cells for energy.
D. amino acid
B. Carbohydrates combine to form many
different proteins. 407. What creates a steroid?
A. 4-fused carbon rings
C. Carbohydrates act as catalyst to
speed up chemical reactions. B. 3-fused hydrogen chains
D. Carbohydrates are the building blocks C. 2-fused oxygen molecules
for cell growth and repair. D. 1 carboxyl group

408. What are the monomers of lipids? 413. Which of the following are examples of
A. 1 Glycerol and 3 fatty acids polysaccharides?
B. Monosaccharides A. Glycogen
C. Amino acids B. Starch
D. Nucleotides C. Glucose
D. Maltose
409. what is a example of lipids
NARAYAN CHANGDER
414. Which of the following serves as a quick
A. fats
energy source for the body?
B. sugars
A. carbohydrates
C. amino acids
B. lipids
D. enzymes
C. protein
410. A(n) is a basic unit of a carbohydrate D. nucleic acid
A. starch
415. What are the building blocks of pro-
B. nucleotide teins?
C. amino acids A. amino acid
D. monosaccharide B. fatty acid
411. What is the monomer of proteins? C. nucleotide
A. amino acids D. lipid
B. polypeptides 416. Too much sodium can cause which health

C. nucleotides problem?
D. monosaccharides A. obesity
B. Diabetes
412. An unknown solution is mixed ith dilute
hydrochloric acid and boiled. The mixture C. night blindness
is then cooled and neutralized with sodium D. high blood pressure
bicarbonate. Benedict’s solution is then
added and the resulting mixture is heated. 417. What are the monomers of proteins?
A brick red precipitate forms.Which of the A. Amino acids
following inferences is correct?
B. Nucleotides
A. The unknown solution contains a re-
C. Monosaccharides
ducing sugar
D. Fatty acids
B. The unknown solution contains a non
reducing sugar 418. Another name for lipids is
C. The unknown solution contains a re- A. fats
ducing sugar and/ or a non reducing
sugar B. proteins
D. The unknown solution contains neither C. sugar

a reducing sugar nor a non reducing sugar D. DNA

419. what is the storage(s) form of carbohy- 424. C6H12O6 is the molecular formula for
drate found in mammals? what carbohydrate?

A. Glucose and glycogen A. Sucrose
B. Glycogen B. Glucose
C. Fructose
C. starch
D. Both glucose and fructose
D. Fiber and glycogen
425. Which elements do nucleic acids contain?
420. The monomer of a carbohydrate is a(n) A. Carbon
B. Hydrogen
A. disaccharide
C. Oxygen
B. polysaccharide D. Nitrogen
C. complex carbohydrate E. Phosphorus
D. monosaccharide/glucose 426. Which type of food provides fiber?
421. Monosaccharides are monomers of which A. Food from plant sources

biomolecule? B. Only from vegetables
A. lipids C. Only from fruits
D. Only from grains
B. nucleic acids
C. proteins 427. What vitamin helps with vision and can
be found in carrots and sweet potatoes?
D. carbohydrates
A. A
422. Saturated fats: B. B
A. Are solid at room temperature C. C
D. D
B. Originate from animal sources
C. Lead to the production of cholesterol, 428. Where is chemical energy stored in
which may lead to plaque buildup in the molecules?
arteries A. In the atoms
D. Are liquid at room temperature B. In the chemical bonds between atoms
E. Do not lead to the production of choles- C. There is no energy stored in molecules
terol
D. none of above
423. What is a protein:
429. These are the monomers (building blocks)
A. A polymer composed of many sugars. of lipids?
B. A polymer composed of many amino A. nucleotides
acids. B. amino acids
C. A polymer composed of fatty acids. C. disaccharides
D. A polymer composed of nucleotides. D. glycerol & 3 fatty acids

430. What does Poly mean? C. carbohydrates

A. Many D. mitochondria
B. One 436. How many tails does a phospholipid
C. Large have?
D. Small A. One
B. Two
431. What primary function do carbohydrates
serve in the body? C. Three
NARAYAN CHANGDER
A. Used as a building material D. Four
B. Stores genetic information 437. The monomer of a carbohydrate is called

C. Helps to form boundaries
A. a monosaccharide
D. Used as an energy source
B. a fatty acid
432. Fats and oils are composed of what two C. an amino acid
groups of molecules?
D. a nucleotide
A. glucose and fructose
438. Which of the following substances acts
B. starch and sugar
as a medium for biochemical reactions in a
C. water and cellulose cell?
D. fatty acids and glycerol A. Water
433. Which macromolecule contains the ele- B. Lipids
ments carbon, hydrogen, and oxygen in a C. Glucose
1:2:1 ratio? D. Amino acids
A. lipids
439. The element is found in all of the or-
B. carbohydrates ganic compounds.
C. nucleic acids A. Iron
D. proteins B. Nitrogen
434. How are the functions of a carbohydrate C. Carbon
and a lipid similar? D. Oxygen
A. Both are a source of energy. 440. How can you tell if a chemical formula is
B. Both are replicated during meiosis. a lipid or a carbohydrate?
C. Both lower the activation energy of re- A. only carbohydrates have carbon, hy-
actions. drogen, and oxygen
D. Both dissolve nutrients in the digestive B. carbohydrates will have a 1 carbon to
system. 1 water molecule ratio
C. only lipids have carbon, hydrogen, and
435. Where does the energy from our food oxygen
originally come from?
D. you can’t tell the difference, because
A. the Sun they both have carbon hydrogen, and oxy-
B. chemical reactions gen.

441. What is the difference between a satu- 446. This type of fat is can be found in plants
rated fat and an unsaturated fat? and is often liquid at room temperature.
A. saturated fat

A. Saturated fat is solid at room tempera-
ture and unsaturated fat is liquid at room B. unsaturated fat
temperature
C. monosaccharide
B. Saturated fat has a single bond and un- D. polysaccharide
saturated fat has a double bond
447. A narwhal needs blubber to stay warm.
C. Saturated fats are bad for you and un-
Which biomolecule would this animal need
saturated fats are better for you.
most to survive?
D. All of the above
A. Carbohydrates
442. What are the 3 parts of a nucleotide? B. Protein
A. Phosphate group C. Nucleic Acids
B. Sugar D. Lipids
C. Nitrogen base 448. Which macromolecule is made of simple

and complex sugars?
D. Carboxyl group
A. lipids
E. Variable group
B. proteins
443. A large molecule made up of many similar C. carbohydrates
or identical subunits.
D. nucleic acids
A. Monomer
449. What substance is used for structure in
B. Lipids plants?
C. Polymer A. amylopectin
D. Enzyme B. cellulose
C. starch
444. Which of the following is NOT found in a
carbohydrate? D. collagen
A. nitrogen 450. The three elements that make up most of
B. hydrogen all 4 types of macromolecules
A. Water, Oxygen, & Hydrogen
C. oxygen
B. Carbon, Hydrogen, & Oxygen
D. carbon
C. Nitrogen, Hydrogen, & Oxygen
445. Which 3 of the following are considered D. Nitrogen, Phosphorus, & Sulfur
polysaccharides?
451. Water dissolves many substances. This
A. cellulose
occurs because water has
B. glucose A. Surface tension
C. starch B. Polarity
D. chitin C. Specific heat
E. galactose D. Cohesion

452. CASEIN that is found in the milk is an ex- 457. Plant cell walls consist mainly of
ample of a A. chitin
A. Carbohydrate B. peptidoglycan
B. Lipid C. cellulose
C. Nucleic acid D. none of the above
D. Protein 458. Which of the following organic com-
pounds is the main source of energy for
NARAYAN CHANGDER
453. What is the monomer for carbohydrates? living things?
Remember:its the fancy word for sugar
A. carbohydrates
A. nucelotide B. lipids
B. monosaccaride C. nucleic acids
C. nucleic acid D. proteins
D. polymer 459. Which macromolecule stores energy, in-
sulates us, and makes up the cell mem-
454. When an egg is fried, what happens to brane?
the protein in the egg?
A. lipids
A. amino acids form new proteins
B. proteins
B. the protein is denatured
C. carbohydrates
C. the peptide bonds in the protein are D. nucleic acids
broken
460. Which of the following is made up of re-
D. because the heat removes water, the
peating subunits of Beta glucose?
hydrophilic amino acids leave the pan
A. Starch
455. Monomer is to Macrocolecule like is B. Protein
to
C. Fats
A. Building is to Bricks. D. Cellulose
B. Brick is to Building.
461. When our body is missing an essential nu-
C. Carpenter is to Building. trient, this is called a
D. Building is to Carpenter. A. nutrient
B. deficiency
456. The details shows the elements found
in the food classess X and Y.Food class C. bonus
X:Elements C, H, OFood class Y:Elements D. none of above
C, H, O, NWhat are food classess X and
462. Which of these are examples of carbohy-
Y?
drates?
A. X:Carbohydrate, Y:Lipid A. DNA, RNA
B. X:Lipid, Y:Protein B. Fats, hormones
C. X:Protein, Y:Carbohydrates C. amino acids
D. X:Protein, Y:Lipids D. starches, glucose, chitin

463. Which organic molecule is also called a 469. Why do lipids provide longer lasting en-
sugar? ergy than Carbohydrates?
A. They have many more C-H bonds

A. Carbohydrate
B. Lipid B. They have fewer C-H bonds
C. Protein C. They have more Oxygen
D. none of above D. They have less Oxygen
464. Which of the following is NOT a function 470. Which has the most energy (calories)?
of lipids? A. carbs
A. long term energy B. protein
B. provides flavor in food C. fat
C. building of muscles D. none of above
D. none of above 471. is a carbohydrate polymer that hu-
465. Which macromolecule has the function of mans cannot digest and that make up cell
quick energy? walls of plants.
A. Lipids A. Starch
B. Carbohydrates B. Cellulose
C. Glucose
C. Protein
D. Lactose
D. Nucleic Acids
472. The function of a lipid
466. This mineral is found in dairy products
and can help you build strong bones. A. Long term energy storage
A. A B. Short term energy storage
B. riboflavin C. Genetic Material
C. calcium D. Building structures, like muscle
D. sodium 473. Like complex carbohydrates, proteins are
macromolecules that serve many functions
467. When water is added to split a molecule, and can be chemically broken down and re-
the reaction is known as a(n) reaction. structured. Both proteins and complex car-
A. dehydration synthesis bohydrates are which of the following?
B. condensation A. polymers of smaller subunits
C. hydrolysis B. sequence of sugars
D. super magical C. lipids of large molecules
D. nucleotides of DNA
468. What is the name of the simple sugar
needed for cell respiration to create ATP? 474. what process produces sugars
A. Glucose A. photsysentis
B. Fructose B. carbohydrates
C. Maltose C. proteins
D. DNA D. fats

475. The four organic compounds found in liv- 480. Which polymer group is used as long term
ing things are? STORED energy?
A. Carbohydrates, Lipids, Nucleic Acids, A. carbohydrate
and Oxygen B. lipid
B. Carbohydrates, Lipids, Proteins, and C. protein
Carbon
D. nucleic acids
C. Carbohydrates, Lipids, Proteins, Nu-
cleic Acids 481. Water is polar because
NARAYAN CHANGDER
D. Carbon, Lipids, Proteins, Nucleic Acids A. The unequal sharing of electrons gives
the water molecule a slight negative
476. Which of the followings is the reagent to charge near its oxygen atom and a slight
test starch in foods? positive charge near its hydrogen atoms.
A. Benedict’s B. The molecule has two poles, at which
B. Biuret the it is colder than other regions of the
C. Tolluen’s molecule.
D. Iodine C. The unequal sharing of electrons gives
the water molecule a slight negative
477. cannot be stored in the body and gets charge near its hydrogen atoms and a
excreted through urine when not used im- slight positive charge near its oxygen
mediately. atom.
A. Water-soluble vitamins D. The water molecule is neutral.
B. Trace minerals 482. sucrose like glucose and starch belong to
C. Fat-soluble vitamins what group of macromolecules?
D. Major Minerals A. Carbohydrates
478. Which best describes the importance of B. Lipids
lipids to organisms? C. Proteins
A. A.They provide keratin in hair and D. Nucleic Acids
outer layers of the skin
483. Which of these describes a saturated
B. .B.They keep cellular organelles hy- fatty acid?
drated within an organism.
A. All C-H bonds are full
C. C.They provide storage for cellular
waste within an organism. B. They form straight chains
D. D.They serve as cellular membrane C. They are solids at room temp.
components and as concentrated energy D. All of the above
sources.
484. What substances are classified as lipids?
479. Which of these are examples of Lipids? A. Fats, sugars, phosphates
A. simple sugars B. DNA and RNA
B. complex carbohydrates C. Triphosphates, glyercol-lipids and
C. fats, oils, & waxes testosterone.
D. hair, skin, & nails D. Fats, oils, waxes, hormones

485. What atoms make up all carbohydrates? C. amino acids

A. Carbon, Sulfur, Hydrogen D. monosaccharide

B. Carbon, Oxygen, Phosphorus 491. Which of the following elements is NOT
C. Carbon, Oxygen, Nitrogen found in carbohydrates?
D. Carbon, Oxygen, Hydrogen A. Carbon
486. Refers to the three-dimensional structure B. Hydrogen

of an entire amino acid chain in a protein C. Nitrogen
molecule D. Oxygen
A. tertiary structure
492. Once polysaccharides have been formed
B. primary structure and stored, why would living organisms
C. secondary structure need to break them back down into
monosaccharides through hydrolysis?
D. fibrous proteins
A. To use them as energy in case you
487. Which of the following does NOT describe haven’t eaten in a while
an element that makes up biomolecules?
B. To replace cells if they have been de-
A. Carbon (C) stroyed
B. Hydrogen (H) C. To create hormones
C. Oxygen (O) D. To provide genetic instructions
D. Helium (He)
493. Unsaturated fats:
488. Polymers are made up of multiple what? A. Are liquid at room temperature
A. monomers B. Originate from plant sources
B. proteins C. Do not lead to the production of choles-
C. carbohydrates terol
D. electrons D. Originate from animal sources
E. Lead to the production of cholesterol,
489. What happens when enzymes are heated which may lead to plaque buildup in the
to a high temperature? arteries
A. The enzymes die.
494. Building blocks of polymers.
B. The shapes of the enzyme are altered
or denatured A. monomer
C. The enzymes’ amino acid sequence B. polypeptide

changes. C. monosaccharide
D. The enzymes remain the same D. glycerol
490. Choose the correct Carbohydrate, 495. What property of water allows water to
MONOMERS be a universal solvent?
A. Fatty acid and glycerol A. Purity
B. Nucleotide B. High Heat of Vaporization

C. Expansion Upon Freezing C. 1 glycerol and 3 fatty acids

D. Polarity D. Monosaccharides
496. What are cellulose and starch? 502. How come having excess cholesterol in
our arteries is not desirable?
A. Monosaccharide
A. having excess cholesterol makes us
B. Polysaccharides
weigh more
C. Nucleotides
B. It is desirable to have excess choles-
NARAYAN CHANGDER
D. Proteins terol in your arteries
497. A polymer of alpha-D-glucose found in C. Can block blood flow and lead to heart
plants has mostly 1, 4 linkages and some disease
1, 6 linkages. Which molecule fits this de- D. none of above
scription?
503. Would proteins ever be used for energy?
A. glycogen
A. No, never
B. cellulose
B. Yes, only when carbohydrates and
C. amylose lipids are not available
D. amylopectin C. Yes, only when nucleic acids are not
available
498. In a lipid, the ratio of hydrogen to oxygen
is D. none of above
A. Greater than 2:1 504. When you mix salad oil and water they
B. 2:1 immediately separate because:
C. 4:6 A. Salad oil is hydrophobic
D. 1:1 B. Hydrogen bonds reform between wa-
ter molecules
499. DNA contains the sugar: C. Salad oil is too heavy
A. Deoxyribose D. It depends on what kind of oil you are
B. Ribose using
C. Glucose 505. Which is a building block for a lipid?
D. Sucrose A. glycerol
500. What monomers make up lipids? B. nucleotide
A. saccharides C. amino acid
B. glycerol D. monosaccharide
C. fatty acids 506. Which of the following answers links a
D. monosaccharides biomolecule with one of its proper func-
tions?
501. What are the monomers of nucleic acids? A. Lipids-Store genetic information
A. Nucleotides B. Carbohydrates-short term energy stor-
B. Amino acids age

C. Nucleic Acids-Catalyze reactions C. -ats

D. Proteins-long term energy storage D. -ids

507. Which biomolecule contains fats, oils, and 513. Which of the following is a lipid?
waxes? A. cholesterol
A. Proteins B. cellulose
B. Nucleic Acid C. glucose
C. Lipids D. protein
D. Carbohydrate
514. Which of the following contains the ge-
508. Glucose, Fructose, and Lactose are all ex- netic code for protein synthesis?
amples of which molecule? A. carbohydrate
A. Simple carbohydrate B. lipid
B. Complex Carbohydrate C. protein
C. Protein D. nucleic acid
D. Fat
515. Which of the following foods is not a
509. What does Macro mean? grain source?
A. Many A. Brown Rice
B. One B. Nuts
C. Large C. Wheat Bread
D. Small D. Spaghetti
510. is a copy of DNA’s instructions, so 516. What do monomers do?

protein can be assembled at a ribosome. A. Bonds to make a Polymer
A. RNA B. Creates Protiens
B. An amino acid C. Stores energy
C. Ribose D. Splits to make more cells
D. Deoxyribose 517. Proteins are long chains of
511. Which biomolecule is made of amino A. amino acids
acids? B. glucose
A. Nucleic Acid C. saturated fats
B. Carbohydrate D. none of above
C. Protein
518. Which foods are NOT rich in lipids?
D. Lipid
A. Fats
512. Sugars usually end in B. Oils
A. -ose C. Pasta
B. -ace D. Butter

519. What is the ratio of hydrogen atoms to 525. What subatomic particles would you find
oxygen atoms in carbohydrates? in the nucleus of an atom?
A. 2:1 A. Protons only
B. 3:2
B. Protons and Neutrons
C. 22:10
C. Neutrons and Electrons
D. 4:3
D. Protons and Electrons
520. Which biomolecule is the key source of
NARAYAN CHANGDER
energy?
526. A “kinky structure” due to the double
A. Lipid bonds between carbon atoms creates a
B. Protein lipid known as what?
C. Carbohydrate A. saturated fat
D. Nucleic Acid B. wax
521. Which biomolecule are in starches and C. steroid
fibers?
D. unsaturated fat
A. Lipid
B. Protein 527. The characteristic that all lipids have in
C. Nucleic Acid common is
D. Carbohydrate A. made of lots of double bonds
522. Which biomolecule is your main source of B. acidic when mixed with water
energy?
C. no high energy content
A. Nucleic Acid
B. Protein D. do not dissolve in water
C. Lipid
528. What are the building blocks of carbohy-
D. Carbohydrate drates called?
523. Enzymes are made of what macro- A. Monosaccharides
molecule?
B. Disaccharides
A. protein
B. carbohydrate C. Polysaccharides
C. lipid D. Amino Acids

D. nucleic acid
524. This macromolecule makes up bone, mus- of proteins
cle and skin of animals.
A. Assist in blood clotting
A. protein
B. Fight infections and diseases
B. carbohydrate
C. lipid C. Assist in the processing of glucose
D. nucleic acid D. None of the above

530. What is the effect of unequal charge of 535. Which biomolecule is responsible for insu-
distribution in a water molecule? lation and energy storage?

A. Water molecule can act as universal A. Protein
solvent B. Nucleic Acid
B. Water has lower density than ice C. Lipid
C. Water cannot dissolve other polar D. Carbohydrate
molecules
D. Water forms a medium to transport 536. The Main dietary source of Protein is
substances A. Meat (Beef and Chicken)
531. What is a key difference between carbo- B. Nuts and beans
hydrates and proteins? C. Fruits
A. Carbohydrates contain carbon; pro- D. Eggs
teins do not.
537. Which of these is not a function of lipids?
B. Proteins contain nitrogen; carbohy-
drates do not. A. Quick energy
C. Carbohydrates are biomolecules; pro- B. Sturctural components in cell mem-
teins are not. branes
D. Proteins contain covalent bonds; car- C. Waterproofing
bohydrates do not. D. Long term energy storage
532. What are the nitrogen bases in DNA? 538. Saturated fats are at room tempera-
A. Adenine ture.
B. Thymine A. liquid
C. Cyotsine B. gases
D. Guanine C. plasma
E. Uracil D. solid
533. The amount of stored energy in a carbo- 539. What is the function of carbohydrates in
hydrate is plants?
A. 9 kcal/g A. structure and support
B. 6 kcal/g B. blubber
C. 0 kcal/g C. short term energy
D. 4 kcal/g D. long term energy
534. What are the three elements in CHO 540. Carbohydrates monomers are:
A. Carbon, Hydrogen, Nitrogen A. monosaccharides
B. Carbon, Oxygen, Hydrogen B. polysaccharides
C. Oxygen, Carbon, Hydrogen C. polypeptides
D. Carbon, Hydrogen, Oxygen D. amino acids

541. What are the four macromolecules? C. transport substances in and out of the
A. proteins, nucleic acids, carbohydrates, cell
and lipids D. stores genetic information
B. monosaccharides, lipids, polysacca-
harides, and proteins 546. Because of the unique properties of wa-
ter associated with hydrogen bonding, wa-
C. RNA, DNA, proteins, and carbohy- ter evaporates from pores on the leaves
drates of plants and draws molecules in a contin-
NARAYAN CHANGDER
D. proteins, DNA, RNA, and steroids uous chain from the roots up through the
vascular tissues of plants. Which of these
542. Which 3 of the following are considered groups of terms describes the properties
carbohydrates? of water that explain this?
A. glucose A. adhesion, cohesion, and translocation
B. nucleic acid
B. adhesion, cohesion, and transcription
C. starch
C. cohesion, hybridization, and transpira-
D. cellulose tion
E. carbon D. cohesion, adhesion, and transpiration
543. Which biomolecule helps form muscles?
547. What are the monomers of a polysaccha-
A. Nucleic Acid ride?
B. Carbohydrate A. glycerol
C. Protein B. amino acid
D. Lipids
C. fatty acid
544. Capillary action is the result of adhesion. D. glucose
Which aspect of water is responsible for
this? 548. Which sugar is found in DNA?
A. Nonpolar covalent bonds that enable A. lactose
water to dissolve other substances
B. sucrose
B. Polar covalent bonds that join
molecules of water to other substances C. ribose
C. Hydrogen bonds between water and D. deoxyribose
another substance
549. Nucleotides are composed of a(an):A.
D. Ionic bonds that enable electrons to
AMINO ACID, B. NITROGEN-CONTAINING
flow through water and into another sub-
BASE, C. FATTY ACID, D. 5-CARBON
stance
SUGAR, E. PHOSPHATE MOLECULE
545. Which of the following is a main function A. B, D, E
of a lipid?
B. A, B, C.
A. source of quick energy
C. D, B, C
B. stores energy, insulates us, and
makes up the cell membrane D. A, D, E

2.3 Food Additives and Preservatives 175
550. Which of the following is NOT a 555. Beans, seeds, and meats are a few exam-
biomolecule? ples of foods with this macromoleucle.

A. Water A. Carbohydrates
B. Nucleic Acid B. Lipids
C. Protein C. Proteins
D. Lipid
D. Nucleic Acids
551. What is the main function of carbohy-
drates? 556. Why does ice float?
A. energy A. As water freezes, it expands and its
density decreases.
B. fat
C. sugar B. As water freezes, it takes up more hy-
drogen from the atmosphere, causing it to
D. none of above
have a greater buoyancy.
552. Which 2 molecules contains the elements C. As water freezes, air becomes trapped
C-H-O and function pertains to energy? between the hydrogen bonds of water
A. Lipids and Protein molecules.
B. Carbohydrates and Nucleic Acids D. As water freezes, it takes up more oxy-
C. Protein and Carbohydrates gen from the atmosphere, causing it to
have a greater buoyancy.
D. Carbohydrates and Lipids
553. Proteins, fats, and carbs are known as 557. Made of monomers of amino acids
because they are needed in large A. Carbohydrates
amounts.
B. Lipids
A. micronutrients
C. Proteins
B. masconutrients
D. Nucleic Acids
C. macronutrients
D. micros 558. A large molecule made up of multiple
monomers
554. This reaction creates polymers.
A. dehydration synthesis A. Polymer
B. hydrolysis B. Polysaccharide
C. cellular respiration C. Macromolecules
D. photosynthesis D. Protein
2.3 Food Additives and Preservatives

1. Processed foods are foods that are C. prepared and packaged comercially
for general consumption
A. prepared for students in school during
lunch D. picked fresh from a farm
B. prepared and packaged for soldiers 2. Pay attention to this data!(1) tar-

trazine(2) aspartame(3) citric acid(4) C. Anti caking agent

sodium bicarbonate(5) saccharinFood ad- D. Bulking agent
ditives used as sweetener are
A. 1 and 2 8. These are the composition of a food
in a package:beef, garlic, onion, tomato
B. 2 and 3 ketchup, MSG, sodium benzoatesalt, vine-
C. 2 and 5 gar, and emulsifier.Natural food additive
D. 3 and 5 inside that food is
NARAYAN CHANGDER
A. garlic
3. Which regulation is applied for control
food additive using in Japan? B. sodium benzoate
A. Food Safety Modernization Act C. beef
B. Food Sanitation Law D. MSG
C. Food Control Law 9. In order to transport foods like and fruits

D. Food Defense Law and vegetables they must get this additive
to prevent their softening.
4. Which of the following food additives is A. Pickling agent
NOT used aspreservatives?
B. Anti-oxidant
A. monosodium glutamate
C. Bulking agent
B. sulfur dioxide
D. Firming agent
C. benzoic acid
D. BHA 10. Which yogurt contains only synthetic fla-
vors?
5. Supporters of food addivitives say that A. strawberry yogurt
prevent disease caused by
B. strawberry-flavored yogurt
A. Heart Problems
C. imitation strawberry yogurt
B. Diabetes
D. all of the above
C. Malnutiriton
D. Celiac Disease 11. Substances such as spices, natural season-
ings and flavorings that are considered
6. Sweeteners are banned for causing cancer safe for human consumption and are not
is regulated as additives.
A. cyclamate A. Delaney Clause
B. sucrose B. GRAS List
C. aspartame C. Preservatives
D. glucose D. Enrichment
7. Chemicals with surface active properties 12. Artificial sweeteners can be used as a
that help to create an emulsion and to pre- sugar substitute for diabetics patient is
serve the structure of the food.
A. Humectant A. cyclamate
B. Emulsifier B. sucrose

C. aspartame C. stop spoilage

D. lactose D. all of the above

19. The Delaney Clause relates to
of a food additive
A. all types of additives
A. To maintain product consistency
B. Maintain nutritive value B. carcinogens
C. Controlling acidity/alkalinity C. hazardous waste materials
D. None of the mentioned D. all of the above
14. What is the harmful effect of consuming 20. These are types of food additives that are
food that are high in additives? used to inhibit degradation of food by oxy-
A. Allergic reaction gen.
B. Low blood pressure A. Antifoaming Agents
C. Healthy BMI B. Foaming Agents
D. Loss of taste C. Antioxidants
15. CLASS D. Bulking Agents
A. GN
21. This prevents or slows spoilage and main-
B. AM
tains natural colors and flavors.
C. AQ
A. anitmicrobial agent
D. SP
B. humectant
16. Which of the following is not a type of
C. anticaking agent
food additives?
A. Aspartame D. preservative
B. Preservative 22. These are processing agents used as food

C. Coloring additives, except
D. Thickener A. soy lecithin and guar gum
17. Which bleaching agent is NOT approved B. BHT and iodine
for using in food by Thai FDA? C. starch and acidity regulator
A. Sodium potassium sulfite
D. anticaking and humectants
B. Sulphur dioxide
C. Sodium hydrosulfite 23. Who must prove an additive is safe to
use?
D. Sodium dioxide
A. FDA
18. Antioxidants
B. manufacturer
A. interfere with formation of free radi-
cals C. food producers
B. slow microbe growth D. USDA

24. Sugar is a food flavouring. What is the 29. What is the function of pectin in jams?
side effect of consuming foods with too A. To stabilise the emulsion
much sugar?
B. To increase the sweetness
A. Gain weight
C. To thicken the jam
B. Diabetes
D. To prevent growth of bacteria
C. High blood pressure
30. Fish are one of the foods which are high in
D. Heart attack
NARAYAN CHANGDER
protein. But, they decayed easily. These
are methods to preservefish
25. This is added to foods like white cheese
and sugar. A. cooling, smoked, the addition of en-
zyme
A. Bleaching agent
B. drying, freezing, the addition of sugar
B. Anti-oxidant
C. cooling, canning, the addition of salt
C. Anti-caking agent
D. canning, drying, the addition of en-
D. Emulsifier zyme
26. Examples of processed food are 31. Natural sweetener is

A. pickled food, sausages and tuna A. glucose
B. fizzy drinks, tomato and candies B. aspartame
C. Diet cola, ketchup and canned tuna C. cyclamate
D. chili, pepper and lemon D. Saccharin
32. Process flavoring is

27. Any substance a food producer intention-
ally adds to a food for a specific purpose. A. extracted from vegetable or animal
materials and not further chemically mod-
A. GRAS List
ified or change
B. Delaney Clause B. chemically identical to natural sub-
C. Food Additive stances, but obtained by chemical pro-
cesses
D. Goiter
C. obtained by chemical synthesis or
28. Which statement best describes food addi- chemical modification of natural sub-
tives. stances but not present in natural prod-
ucts
A. A substance found in food that pre-
serves flavour and improves taste. D. substances that are formed from nat-
ural substances upon processing, mainly
B. A nutrient intentionally added that pre-
heating
serves flavour and improves taste
C. A substance intentionally added that 33. Which food additive stabilises the emul-
preserves flavour and improves taste. sion of food such as ice cream?
D. A nutrient found in food that preserves A. Gelatine

flavour and improves taste. B. Lecithin

C. Pectin 39. If you are making a packet of powdered

D. Sodium nitrite parmesan cheese, and are concerned about
it hardening into clumps, you should use a:

34. In one of the food package is written:flour, A. Stabilizer
aspartame, sodium benzoate, and brilliant
blue. Food additives thathas function as B. Anticaking agent
sweetener is C. Thickener
A. flour D. Sweetener
B. sodium benzoate
40. The range of E numbers used for food col-
C. aspartame
orants is,
D. brilliant blue
A. 100-199
35. example of sweetener B. 200-299
A. msg C. 300-399
B. ascorbic acid D. 400-499
C. aspartame
41. Diebetes patients need to be aware of the
D. activated carbon
consumptionof sugar. One of the food ad-
36. Substances added to food to prevent or ditive that can be used tosubstitute sugar
slow spoilage and maintain natural colors is
and flavors A. tartrazine
A. Preservative B. saccharin
B. Ingredient C. vetsin
C. Incidental Food Addtive
D. formalin
D. Humectant
42. Some foods contain flavor enhancers.
37. example of antioxidant? These foodadditives
A. gelatin A. add extra nutrients to the food
B. lecithin B. prevent the food from decomposing
C. ascorbic acid and losing itsflavor
D. saccharin C. give the food a more intense colour to
make up for alack of flavor
38. Mrs Mary would like to make jellys and
candies for her kids birthday party. Which D. make existing flavors stronger
of the artificial colouring that she can’t buy
if she want to use red colour? 43. What is the function of preservatives?
A. Red 3 A. Enhance the appearance of foods

B. Red 4 B. Improve the texture of foods
C. Red 10 C. Enhance the taste of foods
D. Red 40 D. Prevent the spoilage of foods

44. To prepare things like shredded coconuts B. hypersonic

and marshmallows, this additive is added
C. hyperactivity
to absorb vapour from the atmosphere to
prevent it from getting hard and unpalat- D. cavity
able.
50. Chemicals that speed the aging process
A. Anti-caking agent
and whiten flour
B. Humectant
A. Maturing and Bleaching Agent
NARAYAN CHANGDER
C. Thickeners
B. preservative
C. food additive
45. Aspartame, saccharin, cyclamate, and su-
crose areall D. ingredient
A. sweeteners 51. Natural food colorants can have disadvan-

B. food colorings tages. One ofits disadvantage is
C. preservatives A. gives a specific taste and smell
D. flavorings B. increase appetite
46. Which of the following is NOT a reason C. can be dangerous to our body
that additivesare put into food? D. have too many calories
A. making food last longer
52. The main goal of food preservation is
B. increasing the production cost
C. improving texture and flavor A. to prevent food spoilage
D. making food more delicious B. to make the food more delicious

C. to give the food more attractive color
47. These are methods of food preservation,
except D. to give nutrients to the food
A. freezing
53. Which one is banned (NOT allowed) for us-
B. drying ing as food additive in Thailand?
C. fermentation A. Nitrate
D. adding water
B. Salicylic acid
48. Lecithin is a type of C. Sulphur dioxide
A. Preservative D. Saccharin
B. Flavouring
54. We use as natural food coloring to
C. Stabilizer
make “nasikuning”
D. Thickener
A. angkak
49. Frequent and regular intake of food addi-
B. pandan leaf
tives may cause children becoming too ac-
tive is also known as C. turmeric
A. hyperthermia D. ginger

55. adding ingredients not normally found. 61. Milk and flavored milk are NOT allowed to
A. Fortification add by Thai FDA?

B. Restoration A. Preservatives
C. Enrichment B. Flavoring agents
D. Nitrification C. Sweeteners
D. All food additives
56. any food additive known to cause cancer in
food or animals may not be added to food. 62. state the type of chemical in rice, noodle,
A. Delaney Clause flour
B. Santa Clause A. preservative
C. Food Additives B. flavouring
D. GRAS List C. bleach

D. colouring
57. What is the function of MSG
A. To make food last longer 63. example of preservative
B. To prevent food from oxidation A. tartrazin
C. To enhance the taste of food B. activated carbon
D. To make food more attractive C. benzoic acid

D. MSG
58. Erythrosine, chlorophyll, and beta
carotene are 64. Food preservatives are divided into two
A. food colorings groups, which are
B. food flavorings A. Natural
C. food preservatives B. Original
D. food sweeteners C. Synthetic

D. Natural-identical
59. Food additives may be used to
A. destroy nutrients 65. Which of the following is NOT a food addi-
tive?
B. improve the appearance of the food
A. Antioxidants
C. make consumers sick
B. Sweeteners
D. produce gas
C. Salt
60. A mother wants to bake a cake that is D. Preservatives
sweet and attractive in colour. Which sub-
stance should be added into the cake? 66. function of emulsifier?
A. Aspartame and tartrazine A. prevent food from turning brown
B. Aspartame and benzoic acid B. enhances the flavour
C. Monosodium glutamate and tartrazine C. combine two substance which cannot
D. Monosodium glutamate and benzoic mix
acid D. thickens the food

67. Abosorbs moisture from powders to keep B. Anticaking agent

them free-flowing C. Flavor enhancer
A. anticaking agent D. Humectant
B. antimicrobial agent
73. What is a side effect of using MSG?
C. ph control agent
A. Facial flushing
D. preservative
B. Stomach pain
NARAYAN CHANGDER
68. It is a natural preservative that helps food C. Loss hair
get rid of water and microorganisms. D. Acne
A. salt
74. Pasteurization involves the
B. sugar
A. exposure of food to high temperatures
C. onion for shortperiods to destroy harmful mi-
D. garlic croorganisms
B. exposure of food to heat to inactivate
69. The example of artificial sweetener is
enzymes thatcause undesirable effects in
A. glucose foods during storage
B. aspartame C. strengthen of foods with vitamins A
C. lactose and D
D. fructose D. use of irradiation to destroy certain
pathogens infoods
70. These are types of food additives such
as vitamins, minerals, and dietary supple- 75. Hemp seed supplement are classified into
ments are added in order to increase the by Thai FDA?
nutritional value in foods. A. General food
A. Food Coloring B. Labelled food
B. Fortifying Agents C. Standardized food
C. Color Retention Agents D. Specially controlled food
D. Emulsifiers 76. An example of food colouring is
71. A substance that keeps a compound mix- A. salt to maintain freshness of pickled
tureor soluition from changing its form of food
chemical nature. B. nitrates to increase size of sausage
A. Fortify C. tartrazine to improve colour of food
B. Enrich D. MSG to improve flavour of instant noo-
dle
C. Goiter
D. Stabilizer 77. function of bleach?
A. reduce food spoilage
72. Many breads add vitamin B12 to prevent
birth defects in newborns. What is vita- B. make the food more attractive
min B12 an example of: C. binds food together
A. Fortifying agent D. remove unwanted colour

78. Which of the following is NOT a main rea- B. B

son for using additives? C. D

A. to improve nutritional quality D. E
B. to prevent spoilage
84. The purpose of adding food additives to
C. to enhance flavour
processed food are? (Select all the correct
D. to reduce the appearance of food answers)
79. Regulation of most food additives is the A. Cost reduction
responsibility ofthe B. Easy transport
A. Department of agriculture C. Make food more appealing
B. BPOM D. Increase shelf life
C. BMG
85. These are the possible side effects of food
D. Department of export and import additives EXCEPT ..
80. Identify preservative from the following A. risk of cancer
A. BHA B. hyperactivity in children
B. MSG C. body become muscular
C. Sunset Yellow D. cause headache
D. Sodium Benzoate 86. Emulsifiers are substances that,
81. Note the following kinds of natural dyes: A. give shape and structure to food
1). Chlorophyll 3). carotene 2). Curcumin B. facilitate the formation of stable emul-
4). anthocyanins Natural dyes contained sions
in suji leaves and turmeric tubers are indi-
cated by the number C. react with free radicals
A. 1 and 2 D. controls the acidity or alkalinity of a
food
B. 1 and 3
C. 2 and 3 87. It is used in brines or is directly applied to
the food.
D. 2 and 4
A. salt
82. Which of the following food additives act
B. sugar
as a preservative and flavouring?
C. onion
A. Vinegar
D. garlic
B. Starch
C. Vitamin C 88. During food processing, substances are
NOT added to
D. Vitamin E
A. improve its texture
83. The letter given to an additive that has
passed testing for safe use is called an B. enhance its flavour
Number C. maintain freshness
A. A D. increase the selling price

89. Which of these additive improve the tex- 95. Sugar is added to jams and jellies to pre-
ture and mouth and mouth-feel of food vent the growth of bacteria for long peri-
products? ods of time. Here, the sugar is used as:
A. Glazing agent A. An antioxidant
B. Preservatives B. A preservative
C. Gelling agent C. A stabilizer
D. Thickeners D. A fortifying agent
NARAYAN CHANGDER
90. These are food additives EXCEPT
96. Anita wants to bake an orange cake but
A. flavourings she has no oranges. Which food additive
B. colourings can be used to produce orange flavour?
C. conjurings A. Ethyl butanoate
D. preservatives B. Methyl butanoate
91. What is the reason for drying food? C. Octyl ethanoate
A. To make the food brown in colour D. Pentyl ethanoate
B. To make the texture of the food softer 97. add nutrients to a food with low nutrients
C. To make the food more nutritious so that the food can replace meals.
D. To remove moisture from the food A. Forticiation
92. Food additives added on purpose B. Restoration
A. intentional food additive C. Enrichment
B. incidental food additive D. Nitrification

C. preservative 98. Why are ester compounds used as flavour-
D. antimicrobial agent ing in foods?
93. Adding nutrients lost in processing (but A. Esters are insoluble in water
more nutrients than existed before) B. Esters have fruity smell
A. Fortification C. Esters are chemically unreactive
B. Restoration D. Esters are easy to prepare
C. Enrichment
99. Fruit juices are healthy drinks. Apple juices
D. Nitrification
sold commercially contain food additives
94. Which product of stevia is illegal by the such as vitamin C. What is the role of vita-
Food Act of B.E.2522 (1979) in Thailand? min C?
A. Stevia powder A. Intensify the sour taste

B. Stevia tea leaf B. Prevent oxidation
C. Steviolglycoside extract C. Slow the growth of bacteria
D. Rebaudioxide extract D. Enhance the appearance

100. The Food Safety and Quality Division 105. Intense sweeteners are 130-500 times
(FSQD) of the Ministry of Health (MOH) is sweeter than sugar and have zero calories
charged with the implementation and en- is a example of intense sweetener.

forcement of the law based on?
A. Aspartame
A. Food Act 1983
B. Thaumatin
B. Food Act 1985
C. Sorbitol
C. Food Regulations 1985
D. Isomalt
D. Food Regulations 1983
106. What is the function MSG
101. Which of the following functions as an an-
tioxidant? A. To make food last longer
A. salt B. To prevent food from oxidation
B. sugar C. To enhance the taste of food
C. vitamin D D. To make food more attractive
D. vitamin C
107. Select the correct options for the follow-
102. Tartrazine is a type of additive that ing:Preservatives in food can reduce micro-
serves as a bial activity by
A. coloring A. Killing the microbes
B. sweeteners B. Lowering the water content
C. preservative C. Lowering the pH of food
D. flavor
D. Increasing the pH of food
103. Which is NOT classified as food additive E. Increasing the water content
by Thai FDA?
A. Desiccant 108. Health risks related to the consumption
of artificial food flavourings include:
B. Oxygen absorber
A. Difficulty in breathing and worsening
C. Flavoring agent
of asthmatic symptoms
D. Fortified nutrient Which is NOT classi-
B. Dizziness
fied as food additive by Thai FDA? Forti-
fied nutrient Desiccant Oxygen absorber C. Development of allergies or food sen-
Flavoring agent sitives and appearance of hives
104. What is a method that works by remov- D. Abdominal pain, diarrhea, vomiting
ing water fromthe food which prevents
the growth of microorganismand hinder 109. nutrients lost in processing and are re-
quality of decay? turned.
A. canning A. Fortification
B. freezing B. Restoration
C. drying C. Enrichment
D. irradiating D. Nitrification

110. Which is NOT the function of food addi- quirement that additives must meet?
tives?
A. an additive cannot cause a substantial
A. Prevent allergic reactions for certain loss of nutritive value.
people
B. an additive cannot replace good manu-
B. Improve the colour, texture and facturing practices.
flavour of food
C. a method must exist for analyzing the
C. Increase the shelf life
additives presence in food
NARAYAN CHANGDER
D. Improvise the food quality
D. an additive must be free of any poten-
111. Which of the following is NOT a legal re- tially negative side effects.

3. Food Processing and Preservation
3.1 Composition of food

1. Origin of food: 5. Food gives us
A. Enterprises A. Carbohydrates
B. Animals and plants B. Life
C. Humans and plants C. Lipids
D. Animals and enterprises D. Energy and nutrients
2. A balanced diet means: 6. Serves as energy reserves

A. Eating the right amount of food A. Proteins
B. Eating the right nutrients B. Carbohydrates
C. Eating the right portion of food C. Lipids

D. Vitamins and minerals
D. All of the options before
7. Builds body structures like muscles, hair
3. Nutritional composition of food
and nails
A. Proteins A. Proteins
B. Carbohydrates B. Carbohydrates
C. Vitamins and minerals C. Lipids
D. All of the options before and lipids D. Vitamins and minerals
4. Give the body immediate energy for daily 8. Regulate body functions like blood coagul-
activities tion
A. Proteins A. Proteins
B. Carbohydrates B. Carbohydrates
C. Lipids C. Lipids
D. Vitamins and minerals D. Vitamins and minerals

3.2 Properties of food components 188
3.2 Properties of food components

1. Humans are- 6. Find out the basic need of all organisms to
survive.
A. Carnivore
A. Clothes
B. Herbivores
B. Bed
C. Omnivores
C. Food
NARAYAN CHANGDER
D. All of the options
D. Jeans
2. “Bound water that strongly acts with spe-
cific hydrophilic sites on non-aqueous con- 7. Carrot and Raddish are example of-
stituents to form a monolayer coverage. A. Root
“The following statement refers to B. Stem
A. Free water C. Leaf
B. Multilayer water D. Seed
C. Constitutional water
8. All of the following are the functional roles
D. Vicinal water of protein in food except for
A. Ability to retain water (water holding
3. Honeybee makes honey froom
capacity)
A. Nectar
B. Delays coagulation process
B. Pollen
C. Help in the dispersion of fat uniformly
C. Petals into water
D. Bud D. Act as binding and foaming agent
4. The conditions essential for sprouting the 9. Khushboo took some cowpea seeds and
seeds are- soaked them overnight in water. Next
days, after draining out the water, she
A. Warmth and air wrapped the seeds in a wet cloth. After
B. Sunlight, water and air one day, she observed small white struc-
tures growing out of the seeds. These
C. Only presence of sunlight
small white structures will develop into
D. Soil and sunlight A. Stems
5. All of the following are the functional roles B. Roots
of lipid in food except for C. Leaves
A. Ability to retain water (water holding D. Flowers
capacity)
10. Read the following symptoms and iden-
B. Contribute to aromas and flavors
tify the disease-Growth is stunted, Face
C. Help in the dispersion of fat uniformly swells up, Hair gets discolored, Skin dis-
into water eases.
D. Provide texture and appearance A. Kwashiorkor

3.2 Properties of food components 189
B. Marasimus C. Deer
C. Rickets D. Lion

D. Night Blindness
16. Carbohydrates and fats are known as
11. Mark the plant whose flower is consumed A. Protective food
as food.
B. Energy-giving food
A. Broccoli
C. Insulating food
B. Ginger
C. Potato
17. All of the following are the functional roles
D. Garlic
of sugar in food except for
12. What is wrogly depicted in the following- A. Provides body in drinks and semi-liquid
Carrots→Rabbit→Fox→Lion fruits
A. Rabbit eating carrots B. Delays coagulation of protein when
B. Fox eating Lion heated
C. Fox eating Rabbit C. Help in the dispersion of fat uniformly
into water
D. Lion eating Fox
D. Suitable for making microcapsules
13. Read the following statemnts about that protect volatile and unstable prod-
diseases-They are caused by germs.b. ucts in food to avoid flavor, aroma and
They are caused due to lavk of nutrients color loss.
in our diet.c. They can be passed on to
another person through contact.d. They 18. Which of the following is not in the cate-
can be prevented by taking a balanced gory of bound water?
diet.Which pair of statements best de- A. Entrapped water
scribe a deficiency disease?
B. Multilayer water
A. “a” and “b”
C. Constitutional water
B. “b” and “c”
D. Vicinal water
C. “b” and “d”
D. None of these. 19. Eggs are rich source of-
A. Protein
14. Animal sources of fat are-
B. Vitamin
A. Milk
C. Mineral
B. Cheese
D. Both Protein and Vitamin
C. Mustard
D. Both Milk and Cheese 20. Which one is not a function of food?
A. Repair body parts
15. Which among the following is a carni-
vore? B. Help in growth
A. Goat C. Gives us energy
B. Cow D. Prepare protein

3.3 Food Preservation Methods 190
21. The part of the sugercane used to make B. Multilayer water

sugar is- C. Constitutional water
A. Root D. Vicinal water
B. Leaf
27. is caused due to the deficiency of vita-
C. Stem min D.
D. Flower A. Rickets
NARAYAN CHANGDER
22. Material required for preapring a dish B. Marasimus
A. Nutrients C. Night Blindness
B. Substance D. Kwashiorkor
C. Ingredients 28. Read each set of terms and identify the
D. Minerals odd set.
A. Cow, Milk, Butter
23. Vitamins and minerals are known as
B. Goat, Milk, Meat
A. Insulating food
C. Hen, Meat, Egg
B. Body-building food
D. Plants, Vegetable, Butter, Milk
C. Energy-giving food
D. Protective food 29. Potato is a
A. Stem
24. Iodine solution is used to test in the
food item. B. Rot
A. Fat C. Fruit
B. Starch D. Flower
C. Protein 30. is the simplest carbohydrate.
D. Vitamin A. Chitin
25. Night blindness is caused due to deficiancy B. Glycogen
of C. Starch
A. Vitamin A D. Glucose
B. Vitamin C 31. Name the chemical substance present in
C. Vitamin D the food that are needed for the growth
D. Vitamin E and development of the body.
A. Nutrients
26. “Flow is unimpeded; properties close to di-
lute salt solutions. “The following state- B. Saprophytic
ment refers to C. Autotrophs
A. Free water D. Heterotrophs
3.3 Food Preservation Methods

1. It is the removal of the moisture content C. Chemicals

of the food. D. none of above

A. Drying
7. What method of preservation is used in
B. Freezing
preparing daing na bangus?
C. Salting
A. Salting
D. none of above
B. Drying
2. A preservative made with fruit and juice. C. Canning
A. Jelly D. Freezing
B. Jam
8. Anet lives near the seashore. She makes
C. Conservatives tuyo (dried fish) and sells it at the market
D. Marmalades as her source of living. What advantage
of food preservation does this show?
3. Grace loves making banana chips which
she brings to school and sells to her class- A. It is a source of income.
mates. What advantage of food preserva- B. Makes food fresh.
tion does this show?
C. Makes food available all year round.
A. It is a source of income
D. none of above
B. It keeps the nutrients and texture of
food. 9. Which of the following is not a food preser-
C. Seasonal fruits are made available vation process.
whole year round. A. drying
D. none of above B. salting
4. exclusion of inhibits the growth of bac- C. beating
teria D. none of above
A. chemicals
10. There are two basic categories of pickles.
B. air Those preserved in and those soaked
C. heat in
D. yeast A. Vinegar, Salty Brine
5. Scurvy is most heavily related to the pro- B. Salty Water, Sugar Water
fession of C. Vinegar, Sugar Water
A. Plumbers D. Lactic Acid, Distilled Water
B. Sailor
11. Which one is a commercial method of de-
C. Farmer hydration?
D. Doctor A. Oven Drying
6. What causes food to spoil? B. Room Drying
A. Microorganisms C. Belt Drying
B. Cold or Hot temperature D. Home Dehydrator

12. It is one of the oldest methods of food C. 5

preservation, which reduces water activ- D. 4
ity sufficiently to prevent of delay bacte-
rial growth. 18. What method in food preservation where
A. Preserving food contents are processed and sealed in
a container?
B. Drying
A. CANNING
C. Salting
B. SALTING
NARAYAN CHANGDER
D. Freezing
C. DRYING
13. When preparing food to freeze, it is very D. PICKLING
important to remember
19. Which of the following is not a factor af-
A. No air touches the food
fecting the nutrients of foods?
B. Small batches of food are best
A. Overcooking of foods.
C. Food needs to be stored in airtight con- B. Cooking in water and throwing away
tainers or bags
C. Washing cuts fruits and vegetables
D. All of these. into small sizes then washing them.
14. Is adding salt to boiling water, mixing it D. Washing fruits before cut them and
until it dissolves. consume
A. Wet Salting 20. Food preservation interests have shifted
B. Dry Salting from “because we to” to “because we
to”.
C. Natural
A. have, want
D. Artificial
B. want, like
15. Choose the odd one out from the follow-
C. have, like
ing:
D. need, want
A. jam
B. jellies 21. Two methods of Drying.
C. pickles A. Wet Salting
D. noodles B. Dry Salting

C. Natural
16. Who regarded food as a form of god?
D. Artificial
A. great saints
22. Aling Helen bought four kilos of beef in the
B. persons
market. After cleaning them, she cut into
C. god different sizes and put them in containers.
D. scientisit Then she put them in the freezer. What
method of food preservation did she em-
17. There are main nutrients ploy?
A. 6 A. salting
B. 7 B. drying

C. freezing C. salting
D. none of above D. canning

23. Where should dried foods be stored? 29. Which of the following food preservation
method is NOT used on its own any more
A. In the fridge
because of food safety risks?
B. In an airtight container
A. jams/jellies
C. In the freezer
B. curing
D. In the pantry
C. pickling
24. The main cause of scurvy was D. drying
A. A bacteria that slows heart rate
30. Angela put the slice mangoes inside the
B. Decomposing/bad food oven with atemperature of 50 degrees Cel-
C. Long amounts of time with no vitamin sius. What food preservation method was
C used?
D. Eating foods too rich in calcium A. salting
B. drying
25. What ingredients are used to alter pH lev-
els? C. freezing
A. salt, sugar, oil D. none of above
B. salt, sugar, vinegar, lemon juice 31. What is the gentelest form of food stor-
C. vinegar, lemon, pepper age?
D. none of above A. freezing

B. canning
26. What preserves the food by taking the
moisture (water) away? C. microwave
D. refrigeration
A. putting it in the fridge
B. air tight container 32. Which is NOT a reasons for preserving
food?
C. dehydration
A. Prevent wastage
D. putting it in the freezer
B. Maintain its nutritive value and make
27. The temperature followed for UHT is food preparation easier and quicker
A. Below 135 degree celsius C. To increase the price of a product
B. Above 135 degree celsius D. none of above
C. 135 degree celsius
33. In which method is food exposed to high
D. 100 degree celsius energy electromagnetic waves?
28. A method of food preservation done by A. freezing
keeping food at a very low temperature. B. refrigerator
A. freezing C. irridation
B. sweetening D. canning

34. A method wherein fruits are preserved B. Take a long time to spoil
using sugary syrup that dehydrates the C. Spoil easily
foods.
D. Spoil according to where they are kept
A. freezing
B. sweetening 40. The removal of what gas can preserve
food?
C. salting
A. Carbon Dioxide
D. canning
NARAYAN CHANGDER
B. Nitrogen
35. Which of the following foods are suitable C. Oxygen
for freezing?
D. none of above
A. Berries, ice-cream, eggs
B. Berries, chicken, fish 41. In this method, vinegar or oil is used which
kills the microbes and protects the food.
C. chicken, honey, vegemite What method of food preservation is be-
D. none of above ing described?
36. Jams/Jellies are preserving food with A. Jam-making

what? B. Pickling
A. salt C. Pasteurization
B. sun D. Freezing
C. sugar 42. It is a method done to food whose refine-
D. vinegar/acid ment derives from its high degree of salin-
ity.
37. The most common reason for food contam-
ination is A. SALTING
A. Harmful Food Product B. DRYING
B. Human Error C. CURING
C. Unsanitary Cropping D. JAM-MAKING
D. Unsanitary Delivery 43. Salting is used to preserve foods such as
38. Removal of microbes can be accomplished

by A. Fish & Meats
A. filtration B. Fruits & Veggies
B. centrifugation C. Baked Goods
C. washing D. Herbs & Minerals
D. trimming. 44. space between food and the lid of the jar
E. All A. breathing room
39. Non-perishable food items are those which B. jar room

C. headspace
A. Do not spoil at all D. none of above

45. Sheena wishes to have mango squash dur- C. Conservatives

ing the winter. Help her choose the correct D. Marmalades
chemical for food preservation.

A. oil 51. in which method are foods packed in con-
tainers without preheating?
B. salt
A. cold pack method
C. sodium meta bisulphite
B. hot pack method
D. vinegar
C. water-bath processing
46. How does food get spoiled? Choose the D. filtration
correct reason.
A. Rats, insects eat the food kept outside. 52. In order to combat scurvy, the British
Royal Navy was the first to have sailors
B. Food never gets spoiled
drink
C. My food is always fresh,
A. Soda
D. none of above
B. Oatmeal
47. Which of the following are food preserva- C. Lemon juice
tion methods?
D. Water
A. Freezing, vacuuming sealing, boiling
53. Why is dehydration a good way of pre-
B. Freezing, dehydrating, canning
serving food?
C. Dehydrating, frying, canning
A. Bacteria cannot survive in low mois-
D. none of above ture conditions
48. A mixture of heavily salted water is called B. Drying food destroys the enzymes that
a(n): cause food to go brown
A. brine C. Drying food make it hard so it lasts
longer
B. Worcestershire sauce
D. none of above
C. canning liquid
D. marinade 54. What will happen if your food got con-
tacted by molds or germs?
49. Processing time:
A. The food starts to enhance its savor
A. The amount of time canned goods re-
B. The food starts to spoil
main under heat and pressure.
B. The amount of time it takes to cut veg C. The food will become delicious
for salsa. D. The food will become fragrant
C. The amount of time to cool jars from 55. Identify the function of a gelling agent.
the canner
A. Enhance the colour of food.
D. none of above
B. Enhance the flavour of food.
50. A preservative made with pectin and nuts. C. Keep the product in the same condition
A. Jelly as when it was produced.
B. Jam D. Enhance the texture of food.

56. what is the another name of vinegar 61. The method used to preserve the nutri-
A. Acetic acid tional value of food for a long time .
B. Sulphuric acid A. Boiling
C. Pasteurization B. Freezing
D. Handwash C. Canning
D. Food preservation
57. If you ate contaminated food caused by
NARAYAN CHANGDER
molds or germs, what would happen to 62. The method of starting the cooking process
you? by submerging a food in boiling water.
A. You would get food poisoning and A. Salting
stomach problems. B. Drying
B. You would taste a delicious flavor from C. Blanching
molds or germs.
D. Shocking
C. You would feel strong and alert.
D. You would enhance your brain. 63. Food that can be stored for a long time
A. Milk
58. Which is NOT TRUE about dehydration
B. Meat
A. it increases a food’s shelf life
C. Bread
B. it increases the weight and bulk of
foods D. Pulses
C. it can be done faster with smaller thin- 64. Eating spoiled food causes
ner pieces of food A. Malaria
D. none of above B. Food poisoning
59. Name the technique by which Papad can C. Typhoid
be preserved. D. none of above
A. Vacuum Sealing.
65. What temperature must bottles foods be
B. Sugaring heated to?
C. Canning. A. 5-60
D. Sun-Drying. B. 60-75
60. Statement 1:Foods of plant origin can C. 75-100
be used as additives for food preserva- D. none of above
tion.Statement 2:Dry fruits and seeds are
the most important higher plant structures 66. Which foods are often preserved using bot-
used as food. tling?
A. True, False A. dairy foods
B. True, True B. meat
C. False, False C. fruits and vegetables
D. False, True D. breads and grains

67. Which of the following food preservation C. Freezing

methods are suitable to reduce the loss of D. Preserving with Sugar
nutrients when preparing fruits and veg-

etables? 72. What are the symptoms of food poison-
ing? Tick all possible answers
A. Drying, freezing, blanching, using
preservatives A. stomach ache
B. Freezing, blanching, using preserva- B. fever
tives C. runny nose
C. Drying, blanching, using preservatives D. vomiting
D. All of the above 73. helps in making blood.
68. Avoiding and minimizing the microbial con- A. Iron
tamination of foods right from raw mate- B. Sugar
rial to the finished product. C. Calcium
A. Removal of Microorganisms D. Egg
B. Asepsis 74. What is the common name for ascorbic
C. Sterilization acid?
D. Trimming A. Vitamin C
B. Vitamin B1
69. Biene noticed that their mango tree bears
a lot fruits this year. She decided to peel C. Vitamin E
the fruits, put them in a container, and D. none of above
place them inthe freezer.
75. A chemical which is used as a preservative
A. It keeps the nutrients and texture of is
food.
A. salt
B. It is a source of income
B. sugar
C. Seasonal fruits are made available C. sodium benzoate
whole year round.
D. oil
D. none of above
76. Choose the correct answer.
70. One method of long term A. Saccharin is a colouring agent.
A. driying B. Pectin is a colouring agent.
B. roller drying C. Agar is a colouring agent.
C. pickling D. Tartrazine is a colouring agent.
D. canning 77. Which of the following means to preserve
71. The method of preserving food by sub- foods in vinegar?
merging jars of food into boiling water for A. jams/jellies
a specific amount of time. B. canning
A. Water Bath Canning C. fermenting
B. Pressure Canning D. pickling

78. Ingredient that helps jelly become firm 83. A carbohydrate found in all fruits. It’s
needed to make fruit juices jell.
A. water
A. Chamomile
B. lemon juice
B. Simple
C. sugar
C. Complex
D. none of above
D. Pectin
79. Yeast, Mold, and Bacteria 84. Which of these is not a way to preserve
NARAYAN CHANGDER
A. Fruit Butter food?
B. Microorganisms A. tin
C. Clostridium Botulinum B. jam

C. pickle
D. Headspace
D. no fridge
80. What do you call the “good bacteria” that E. smoke
are involved in pickling?
85. Papad is an example of preservation by
A. Fermentation Bacteria
B. Salmonella Bacteria A. Freezing
C. Lactic Acid Bacteria B. Boiling
D. Sour Bacteria C. Pickling
D. Dehydration
81. When making jam, what proportion of
fruit to sugar is required to prevent the 86. A food preservation method that dries out
growth of micro-organisms? food through the usage of salt.
A. 10% fruit to 90% sugar A. Salting
B. 90% fruit to 10% sugar B. Drying
C. 50% fruit to 50% sugar C. Blanching
D. 40% sugar to 60% fruit D. Shocking
87. Why do we need food preservation?

82. Trisha wanted to eat tamarind but she can-
not buy any in the market because its not A. Increasing the storage period
yet fruit season. Fortunately, she found B. Reduce food wastage
a store selling dried tamarind. What ad-
C. Prevent spoiling of food
vantage of food preservation does this
show? D. All of these
A. Seasonal fruits are made available 88. What foods work best with drum drying?
whole year round. A. Bananas
B. It is a source of income. B. Dates
C. It extends the shell life of food C. Oranges
D. none of above D. Potatoes

89. The most unreliable method of dehydration 95. Which food preservation technique works
is by heating and cooling the food item.

A. oven drying A. Vacuum Sealing.
B. sun drying B. Dehydrating.
C. tray drying C. Pasteurisation
D. none of above D. Sun-Drying.
90. Salt Brine refers to 96. This method involves dipping the food, like
A. Plain Salt cucumber and beet, in some liquid chemical
or it may also be done through fermenta-
B. Salt with Additives tion.
C. A Water & Salt Mixture A. salting
D. Flavored Salt B. freezing
91. What preservation method is most com- C. canning
mon for meat? D. pickling
A. canning
97. The 2 major goals of food preservation are
B. freezing to:
C. drying A. decrease food waste
D. none of above B. increase flavor
92. Tweezers are used to C. increase storage times (shelf life)
A. pick up things that are disgusting D. improve color and appeal
B. pick up things that are tiny or should 98. WHAT DOES OUR INDIAN PHILOSOPHY
not get germs on SAY?
C. make doing experiments more fun A. Annam swaroopam
D. pick up things that are tiny B. Parabrahmaswaroopam
93. Is putting salt in layers in a jar to draw out C. Annam Parabrahmaswaroopam
the water content of the food. D. Annam Parabrahma
A. Wet Salting
99. Which of the following ingredients will
B. Dry Salting change the pH level of a food product?
C. Natural A. Basil
D. Artificial B. Salt
94. The addition of which ingredients reduces C. Vinegar
the moisture in foods? D. Oyster sauce
A. Salt 100. The removal of water from a substance
B. Smoke is called
C. Water A. Fermentation
D. Pepper B. Dehydration

C. Fermentation 106. What do you call the practices that can

D. Salting be done? Safety and sanitary?
A. Selecting fresh product
101. The addition of vinegar to preserve foods
is known as: B. Food preservation and processing
A. pickling C. Health and safety practices
B. brining D. Ways of preserving food
NARAYAN CHANGDER
C. fermenting
107. two methods of short term presevation
D. blanching
A. driying
102. Which of the following are purchasing
guidelines to prevent food-borne illness: B. smoking
A. select meat, fish, poultry, eggs last C. canning

during the shopping trip D. bottling
B. do not purchase items in bulging or
dented cans 108. Oil and butter are rich in
C. wrap perishable items so that juices A. Carbohydrates
don’t drip onto other food items
B. Proteins
D. all of the above
C. Vitamins
103. Which of the following is a method of D. Fats
food preservation?
A. Freezing 109. This method refers to the destruction
B. Canning of all microorganisms using temperature
above 100 C.
C. Drying
A. Pasteurization
D. All of these
B. Sterilization
104. What is the condition for the growth
microorganisms that is controlled through C. Cooking
waxing? D. Freezing
A. Temperature E. Refrigeration
B. Water
110. What role does ascorbic acid play in food
C. Air
preservation?
D. Acidity
A. Prevents the growth of yeasts and
105. A preservative made with citrus fruits moulds
and contains fruit zest.
B. Prevents bacterial growth
A. Jelly
C. Prevents browning in unprocessed
B. Jam fruit
C. Conservatives D. Prevents deterioriation of flavour in
D. Marmalades lipids

111. Techniques for food Preservation: 117. A method of food preservation that sub-
A. refrigerating jects food to below 0 temperatures to stop
the growth of microorganisms.

B. Canning
A. Water Bath Canning
C. Cleaning
B. Pressure Canning
D. Washing
C. Freezing
112. Salt and sugar remove from food D. Preserving in Sugar
A. Germs
118. Rita got mangoes from their backyard.
B. Bacteria She sliced the mangoes and arranged them
C. Water on a tray. She put the tray under the
sun afterwards. What method did she em-
D. Fungus
ploy?
113. Which method of food preservation A. drying
should be used to make powered milk?
B. freezing
A. Ionising radiation
C. salting
B. Spray drying
D. none of above
C. Pasteurisation
119. Meat and flesh are covered with to
D. Heat sterilisation
check the growth of bacteria
114. This method uses artificial heated air A. dry salt
with controlled conditions of temperature.
B. oil
A. Wet Salting
C. vinegar
B. Dry Salting
D. none of above
C. Natural
D. Artificial 120. Which of the following additives are
emulsifying agents?
115. A thick, smooth fruit puree with spices. A. Gelatin, guar gum, lecithin
A. Fruit Butter B. Guar gum, lecithin, pectin
B. Micoorganisms C. Lecithin, pectin, gelatin
C. Clostridium Botulinum D. Pectin, gelatin, guar gum
D. Headspace
121. Which of the following is commonly used
116. Time necessary to kill a given number of preservatives for fruits and vegetables in
organisms at a specified temperature. the form of pickles.
A. Thermal Death Time A. Mustard Oil
B. Thermal Death Point B. Vinegar
C. Thermal Death Temperature C. Coconut oil
D. Thermal Death Number D. Both mustard oil and vinegar

122. The chemical action of yeast on sugars 127. Two methods of Salting
A. ethanol A. Wet Salting
B. fermentation B. Dry Salting
C. depressant C. Natural
D. intoxication D. Artificial
123. A method of food preservation that re- 128. When a dehydrated food is re-hydrated
NARAYAN CHANGDER
quires food to be submerged in sugar and A. it is eaten in the dehydrated state
creates an osmotic process which removes
B. the moisture level is below 5 %
moisture from microorganisms.
C. water is added back to it
A. Water Bath Canning
D. none of above
B. Pressure Canning
C. Freezing 129. What three things do bacteria and mould
need to grow?
D. Preserving in Sugar
A. Moisture, Time & Oxygen.
124. Bottling B. Moisture, Oxygen & Air.
A. Blocks up your feelings and is bad for C. Food, Moisture & Time.
your emotional health
D. Food, Moisture & Oxygen.
B. preserves food by heating it in a con-
tainer 130. Identify the additive commonly used in
cured meat.
C. preserves food by cooling it in a con-
tainer A. Ascorbyl palmitate
D. none of above B. Tartrazine
C. Gelatin
125. A method of food preservation that in-
volves removing the moisture from a food D. Sodium nitrite
product-microbes require moisture to func- 131. What method is used to preserve mango
tion and amla.
A. Pasteurization A. oil and vinegar
B. Irradiation B. storage and packing
C. Dehydration C. sugar preservation
D. Fermentation D. salting
126. What does freezing do as a preservation 132. The addition of salt to a food product is
method? to:
A. provides an acidic environment A. retard the microorganisms and pre-
B. removes water content by freezing wa- serve food product
ter particles B. speed up food spoilage
C. increases water content C. flavour
D. decreases oxygen D. none of above

133. It is the process of preventing spoilage by 138. what would be the best way to dry fruit
creating conditions under which microor- juice
ganisms cannot multiply and grow.

A. belt drying
A. Food Preservation
B. drum drying
B. Food
C. vacuum drying
C. Spoilage Prevent
D. none of above
D. Food Processing
134. What does food begin to do the moment 139. It is a food preservation technique
it is harvested? wherein the food is placed under very low
temperature.
A. grow
B. spoil A. drying
C. build flavor B. salting

D. brighten C. freezing
135. Below are the importance of food preser- D. none of these

vation, which of the following is NOT in-
cluded? 140. Pasteurization is a method of preserva-
tion where food is heated to ensure safe
A. Food preservation increases the shelf consumption. Pasteurized milk is heated
life of food. to Degree Celsius for seconds.
B. Food preservation adds variety to the
A. 70, 10
food.
C. Food preservation decreases the B. 71, 12
wastage of food. C. 72, 15
D. Food preservation increases the D. 75, 20
spoilage of food
141. Which of the following is included in the
136. Smoked food uses two food preservation
project plan.
methods. They are:
A. Modifying moisture levels, Tempera- A. Name of the Project
ture B. Marketing Strategies
B. Addition of Chemicals, Temperature C. Packaging
C. Modifying mosisture levels; Addition
D. none of above
of Chemicals
D. none of above 142. Which of the following is a complete
food?
137. Salted egg are preserved by
A. Milk
A. Salting
B. Freezing B. Egg
C. Drying C. Rice
D. none of above D. Water

143. Which method/s of food preservation C. Scissor

are used to make vacuum sealed salami D. Chopping Board
which is stored in the fridge?
149. Used in curing some cheeses
A. Removal of oxygen
A. bacteria
B. Addition of chemicals
B. yeast
C. Temperature
C. mold
D. All of the above
D. enzymes
NARAYAN CHANGDER
144. High Temperature Short Time (HTST) is
150. Which of the following kills the food
a method of Pasteurization carried out in
spoiling bacteria in milk?
condition
A. drying
A. 1000C for 15 sec
B. boiling
B. 71.50C for 15 sec
C. freezing
C. 85.50C for 15 sec
D. using salt and sugar
D. None
151. How does jam making destroy micro-
145. It is minimized and sometimes prevented organisms?
through food preservation.
A. Pickling and heating
A. drying
B. Freezing and bottling
B. spoilage C. Sugaring and bottling
C. salting D. Salting and heating
D. none of above
152. What is food preservation?
146. Food that is highly succesptible to A. This is the process of treating and han-
spoilage and must be consumed in a short dling of food to ensure the growth of mi-
period of time croorganisms.
A. perishable food B. This is the process of treating and
B. food spoilage handling of food to start or increase the
spoilage caused by microorganisms.
C. unwholesome food
C. This is the process of treating and han-
D. wholesome food dling of food to stop or slow down the
147. Which of the following are types of food spoilage caused by microorganisms.
spoilage? D. This is the process of treating and han-
A. Chemical. dling of food to stop or slow down the
spoilage caused by water.
B. Physical.
153. Which is NOT a factor that affects
C. Microbial.
likes/dislikes of food?
D. All of the Above.
A. religious beliefs
148. It is used in cutting andchoppping food. B. how you were raised
A. Plate C. taste/texture
B. Spoon D. just because

154. What is the biology of food spoilage? 160. Jams, jellies and squashes are examples
A. Emzymes of
A. Preservation by Sugar

B. Bacteria and fungi
B. Preservation by Canning
C. Chemicals
C. Preservation by dehydration
D. Physical breakdown
D. Preservation by vinegar
155. Fermentation not only preserves foods,
but can also make them more 161. A high acid food
A. green beans
A. colorful
B. tomato
B. flavorful
C. onion
C. nutritious
D. none of above
D. unsafe
162. are called body-building nutrients
156. Food contains a special substance called
A. Minerals
B. Proteins
A. Carbohydrates
C. Vitamins
B. Proteins
D. Fats
C. Vitamins
163. A method of preserving food by submerg-
D. Nutrients
ing jars within a pressurized container.
157. Which of the following methods remove A. Water Bath Canning
oxygen? B. Pressure Canning
A. Bottling C. Freezing
B. Removing the air from sausages be- D. Preserving with Sugar
fore freezing them
164. What are some importance of food
C. Vacuum packaging
preservation?
D. All of the above A. helps maintain nutritive value of food.
158. Which of the following is a factor that af- B. increases the shelf life of food.
fects the storage stability of food? C. increases the spoilage.
A. Type of raw material used D. decreases wastage of food.
B. Quality of raw material used E. decreases the availability throughout
C. All of the mentioned the year.
D. Method/effectiveness of packaging 165. What do you call the prevention of food
spoilage caused by growth of microorgan-
159. What is needed to aerate dough? isms in food?
A. air A. Food Presentation
B. oxygen B. Food Planning
C. carbon dioxide C. Food Preservation
D. none of above D. Food Preparation

166. low acid vegetable 172. What is brine?

A. green bean A. A salty water solution
B. tomato B. A sweet water solution
C. onions C. Seawater
167. This is done by soaking food in salt solu- 173. Which of the following is a chemical
preservative?
NARAYAN CHANGDER
tion, cooking it until dry.
A. freezing A. Potassium nitrate
B. direct salting B. Potassium acid
C. indirect salting C. Sodium bicarbonate
D. canning D. Nitric bicarbonate
168. In what process is heat transferred 174. Name the process designed to deactivate
through conduction and convection? enzymes in fruits and veges before they
are frozen
A. freezing
A. Drying
B. microwaving
B. Cooking
C. refrigerating
C. Steaming
D. canning
D. Blanching
169. microorganisms need the following to
175. or curing draws moisture from the
survive:
meat through the process of osmosis.
A. air and food
A. Preserving
B. moisture and favorable temperatures B. Drying
C. food, moisture, air C. Salting
D. food, moisture, favorable temps D. Freezing
170. Bacteria grow well at room temperature 176. The following are examples of natural
in the presence of food preservatives, except:
A. Moister A. salt
B. Heat B. vinegar
C. Cold C. sodium propionate
D. Light D. lemon
171. A type of food-borne illness that is spe- 177. This method of drying is dependent on the
cific to un-properly canned foods. sun.
A. Fruit Butters A. Wet Salting
B. Microorganisms B. Dry Salting
C. Clostridium Botulinum C. Natural
D. Headspace D. Artificial

178. Fruits and vegetables get ripend due to 183. Freezing temperatures
action of? A. Prevent microorganisms from growing

A. enzymes B. destroy microorganisms
B. bacteria C. retard the action of bacteria and mold
C. fungi
D. insects D. none of above
179. What is the difference between dry salt- 184. A food preservation method that pre-
ing and brine salting? vents the growth of microorganisms
through the removal of water.
A. Dry salting is soaking the raw ingre-
dient in salt solution whilebrine salting is A. Salting
rubbing the salt directly in the food. B. Drying
B. Dry salting is rubbing the salt directly C. Blanching
in the food while brine salting is soaking D. Shocking
the raw ingredient in salt solution.
C. Dry salting is for dry products while 185. Fruits do not go bad when they kept
brine salting is for wet products. A. by drying in the sun
D. Dry salting is for wet products while B. boiled
brine salting is for dryproducts. C. using salt
180. One of the most common food-borne ill- D. In refrigerator
nesses from undercooked poultry and eggs
is: 186. is used as a fumigant and as a wine
preservative
A. Trichanella
A. CO2
B. Salmonella
B. SO2
C. Clostridium perfringens
C. NO2
D. none of above
D. N2
181. Temperature water boils: 187. A preservative made with only fruit juice.
A. 100*F A. Jelly
B. 218*F B. Jam
C. 212*F C. Conservatives
D. 48*F D. Marmalades
182. This is done by applying salt directly on 188. Which method/s of food preservation
the food to cure it. are used in making jam?
A. freezing A. Removal of oxygen
B. direct salting B. Modifying moisture levels
C. indirect salting C. Temperature
D. canning D. All of the above

189. What are the methods of food preserva- 193. What do you call the process of preserv-
tion ing food by soaking the raw ingredient in
A. Salting salt and water solution?
B. Canning A. natural drying
C. Packing B. artificial drying
D. Drying C. dry salting

D. brine salting
NARAYAN CHANGDER
190. What do microbes need in order to sur-
vive? 194. Select a food preservative from the fol-
A. cold temperature, air, nutrients, mois- lowing
ture A. Sodium Benzoate
B. air, carbon dioxide, water, nutrients B. Streptomycin
C. nutrients, air, optimum temperature, C. Chloromycetin
moisture
D. All the above
D. Air, hot temperature, carbon dioxide,
moisture 195. What is primarily responsible for the
spoilage of food?
191. what is canning
A. Animals
A. Is the process of desiccating a food by
first dehydrating it B. Microbes
B. Method of preserving food in which the C. Breed of animal or plant

food contents are processed and sealed in D. Temperature
an airtight container.
C. is a method of packaging that removes 196. Mang Ando harvested eggs and made
air from the package prior to sealing. brine solutionthat he poured on the jars
with the eggs. He securedthe jars tightly
D. is the process of preserving or extend- and let the eggs soaked for three weeks.
ing the shelf life of food by either anaero- What method of food preservation was
bic fermentation in brine or immersion in shown?
vinegar.
A. freezing
192. Ramli bought a fried rice and decided to B. salting
have the meal on the next day. He put
the food on the table. On the next day, C. drying
the food was smelly and the rice’s texture D. none of above
changed. Give an inference based on the
observation on the food. 197. The amount of space left between the top
of the food and the bottom of the lid.
A. Ramli did not put the food in the fridge
A. Fruit Butter
B. The microorganism growth and repro-
duce on the food B. Microorganisms
C. The food was not cooked well C. Clostridium Botulinum
D. The food is not healthy D. Headspace

198. food preservation improves on the shelf C. Sun Drying

life of products true / false D. none of above

A. true
203. This is one of the oldest methods of food
B. false preservation. This process acts by reduc-
C. none of above ing the moisture content in the food which
D. all of the above in turn arrests bacterial growth.
A. freezing
199. This method of food preservation uses
the combination of salt, sugar, nitrite B. drying
and/or nitrate for the purposes of preser- C. salting
vation, flavor and color. D. canning
A. Curing
204. What is the chemistry of food spoilage?
B. Salting
A. Yeast and mold
C. Drying
B. Bacteria
D. Jam-making
C. Enzymes
200. According to Le Couteur and Burreson, D. Fungi
why did a reliance on preserved food cause
a rise in cases of scurvy on long sea voy- 205. Which of the following gives us instant
ages? energy?
A. Sea captains mistakenly believed that A. Proteins
preserved foods would cure scurvy. B. Carbohydrates
B. Men who had scurvy could not chew C. vitamins
dried meat and hardtack because their
gums were sore. D. fats
C. Preserved foods contained little or no 206. UHT is a method of food preservation

vitamin C, which is easily destroyed by A. short term
heat, light, and long storage.
B. instant
D. Preserved food were more likely to
contain the scurvy bacteria C. long term
D. shelf life
201. Which part of the project plan states the
step-by-step process of the project? 207. Temperature range (F) of the danger zone
A. Materials and Tools A. 10-100
B. Procedure B. 20-220
C. Evaluation C. 139-149
D. none of above D. 40-140
202. Which is the least expensive method of 208. Which of the following food preservation
home dehydration? methods is the NEWEST (most recent)?
A. Oven Drying A. drying
B. Home Dehydrator B. fermenting

C. pickling 214. Choose all the ways that food can be pre-
served
D. canning
A. Using salt or other preserving miner-
209. Preservative used in pickles, jams and jel- als
lies B. Cooking the food properly
A. vinegar C. Sun drying
B. lactic acid D. Spreading the food in dirt
NARAYAN CHANGDER
C. citric acid
215. Cooking vegetables briefly in boiling wa-
D. All ter and then stopping the cooking process
with ice water.
210. It is a device that removes moisture from A. Braising
food to aid in its preservation
B. Blanching
A. dehydrator
C. Dehydrating
B. oven
D. Pressure Cooking
C. microwave
216. The reason for food spoilage is
D. stove
A. Oxidation by air that causes rancidity
211. Amlas, Tamarind, Raw mangoes are pre- or colour changes
served by B. Autolysis
A. Salting C. growth of microorganisms like bacte-
B. Chemical method ria, fungi etc or insects
D. ALL OF THE ABOVE
C. Canning
D. Freezing 217. After harvesting papaya from the gar-
den, Karl washed, peeled and grated them.
212. Bacteria and fungi grow well at and Then placed in a jar with salt, vinegar,
pepper and sugar. What method of food
preservation did he show?
A. high temperature and moisture
A. salting
B. low temperature and moisture
B. pickling
C. room temperature and moisture
C. freezing
D. none of above
213. Is a method that turns the food into solid 218. An important skill to use when we look
state at very low temperature. at the results of an experiment is to
A. Preserving A. communicate
B. Drying B. observe
C. Salting C. write
D. Freezing D. none of above

219. Which temperature should your refriger- C. chili paste

ator be set to?
D. kimchi

A. 0*F
B. 15*F 225. Salts and edible oils are examples of
C. 37*F A. pasteurization
D. 45*F B. Food poisoning
220. Which of the following foods does NOT C. preservatives

use moisture levels to control microbial D. none of above
growth?
A. Beef jerky 226. Which is not a food preservation
method?
B. Frozen peas
A. pickling
C. Apricot jam
B. canning
D. Corned beef
C. freezing
221. Which of the following are methods to
preserve food? D. eating
A. Drying 227. Lowering the temperature to slow the ac-
B. Salting tivity of microorganisms
C. Freezing A. Canning
D. All of these B. Irridiation
222. Which processing method gets rid of all C. Pasteurizing
microorganisms?
D. Refrigeration
A. sterilization
B. blanching 228. name any two bacteria that cause food
spoilage?
C. pasteurization
A. yeast,
D. refrigeration
B. clostridium
223. It is the traditional chemical added to
food items to prevent early spoilage. C. all of above
A. pepper D. none of the above

B. flour 229. What do enzymes do?
C. salt A. They prevent food spoilage
D. none of above
B. They slow the chemical reactions in
224. Which of the following is an example of the food
pickling food preservation? C. They speed up the chemical reactions
A. ube jam in the food
B. tinapa D. They do nothing

230. What did you learn about food compa- C. blanching

nies? D. sterilization
A. many career options are available
236. Pasteurization is the method of heating
B. can have many non-food products milk
C. nothing A. above 121◦ C
D. they’re terrible B. above boiling point
231. It is a method of preserving food by keep-
NARAYAN CHANGDER
C. below boiling point
ing them in air-tight containers to prevent D. 150◦ C
spoilage.
A. salting 237. The method of stopping the cooking pro-
cess by submerging a cooking food into sub
B. freezing zero temperatures.
C. canning A. Salting
D. pickling B. Drying
232. rays are used for food preservation C. Blanching
A. UV rays D. Shocking
B. IR-rays 238. How does drying work to preserve
C. Gamma rays food?
D. All A. Provides an acidic environment.
233. Which of the following food is a pre- B. Removes oxygen exposure.

served food? C. Removes water content.
A. Potato Chips. D. Removes water content by freezing
B. Cashews. water particles.
C. Beef Jerky. 239. It is a habit of Mang Luis to buy in bulk

D. Watermelon. whenever he goes to market so he makes
sure to place the fruits and vegetables in
234. Why do we need to follow the method of the refrigerator if they will not be con-
an experiment carefully? sumed immediately.
A. The teacher has told us to A. It is a source of income.
B. So that we can set up and complete the B. It extends the shell life of food by pre-
experiment accurately venting spoilage.
C. So that we can practice our reading C. Seasonal fruits are made available
D. none of above whole year round.
D. none of above
235. heat treatment to kill all pathogenic
microorgansism, but cannot kill spoilage 240. Fermentation of yeast will convert sugar
organisms-common in milk and eggs into
A. pasteurization A. Alcohol and Carbon Dioxide
B. fermentation B. Alcohol and Oxygen

3.4 Thermal Processing 213
C. Oxygen and Carbon Dioxide D. Pickling

D. None of the above 242. Exposing food to smoke from burning or

241. What is the method of food preservation smouldering wood or other plant material
where the water content is removed? A. Fumigation
A. Salting B. Smoking
B. Drying C. Drying
C. Canning D. Marination
3.4 Thermal Processing

1. Why do we process food? D. To change the flavor of the food, or
A. To make it taste better change it into a different type of food
B. To take all the moisture and air out of 5. Food is cooked in sufficient fat to cover it
our food completely.
C. To prevent bacteria from growing A. Deep-fat Fry
D. To make our food healthier B. Broil
C. Baste
2. a biological, chemical, or physical property
that may cause an unacceptable consumer D. Roux
health risk.
6. FOOD THAT MAY CAUSE HARM BECAUSE
A. Food-Borne illness IT CONTAINS A HEALTH HAZARD.
B. Food contact surface A. CONTAMINATED FOOD
C. Hazards B. CONTAMINANT
D. Acidity Treatment C. CROSS-CONTAMINATION
3. any operation in the production, prepa- D. Food Suitability

ration, processing, packaging, storage, 7. Which processing method uses microbes to
transport, distribution, and sale of food. change the “state” of food?
A. CONTINUOUS MONITORING A. Canning
B. Food handling B. Dehydration
C. CRITICAL LIMIT C. Fermentation
D. First in-First Out D. Freezing
4. Why would someone want to use fermen- E. Pasteurization
tation?
8. What temperature does frozen food need
A. To preserve the food to be in order to stay safe and preserve
B. To extend the shelf life the quality?
C. To protect the food from harmful mi- A. 32◦ F

crobes B. 40◦ F

C. 0◦ F C. The process of removing water from

D. -32◦ F foods.
D. A form of heat processing that de-
9. a dish based on rice, served in many forms. stroys pathogens.
A. Risotto
14. commercially cultured exam with lactic
B. Tripe acid to give a tangy flavor
C. SKIM A. Croutons
NARAYAN CHANGDER
D. Eviscerate B. Espagnole
10. Which of these are ways we process C. Flow chart
food?
D. SOUR CREAM
A. Dehydration
15. The process of applying radiation to food
B. Freezing
to achieve preservation.
C. Canning
A. Irradiation
D. Pastuerization
B. Pasteurization
E. Fermentation
C. Non-Thermal Processing
11. Assurance that food is acceptable for hu- D. Phenolic
man consumption according to its intended
use. 16. obtaining evidence that the elements of
A. High-risk food the HACCP plan are effective.
B. Food Suitability A. Validation
C. Outbreak B. Verification
D. Stock Rotation C. Prerequisite program

D. Monitoring
12. a planned sequence of observations or
measurements of critical limits designed to 17. What are the benefits of canning food?
produce an accurate record and intended
A. To prevent the food from spoiling
to ensure that the critical limit maintains
product safety. B. To extend the shelf life
A. Verification C. To protect the food from harmful mi-
crobes
B. Validation
D. Change the food into different product
C. Monitoring
for consumption
D. Legislation
18. one-celled microorganisms abundant in the
13. What is fermentation? air, soil, water and or organic matter
A. Uses microbes like yeast, mold & bac- A. CROSS-CONTAMINATION
teria to preserve and change the state of
food. B. Fungi
B. A process in which food is prepared C. Microorganism

and then frozen. D. Bacteria

19. All of these are disadvantages of process- C. DNA damage

ing foods EXCEPT
D. All of the mentioned

A. contain additives
B. nutrient loss 24. Statement 1:Coconuts and certain cit-
rus fruits can be easily handled and
C. often fortified shipped.Statement 2:Post harvest loss is
D. inferior taste, color, and texture non-existent.
20. making the mixture smooth and light by A. True, False

lifting it over and over. B. True, True
A. Beating C. False, False
B. Whip D. False, True
C. Blending
25. What is canning?
D. Creaming
A. Uses microbes like yeast, mold & bac-
21. to combine by using two motion, cutting teria to preserve and change the state of
vertically through the mixture and turning food.
over by sliding the spoon across of a mix-
ing bowl with each turn. B. Jars are filled with heated food prod-
ucts, or heated after they are filled.
A. Fold
C. The process of removing water from
B. Concasse foods.
C. Flake
D. Docking stroys pathogens.
22. an inflammation of the stomach and in- 26. the path from receiving through storing,
testinal tract that normally results in di- preparing, cooking, holding, serving, cool-
arrhea. ing, and reheating that follows in a food
A. Molds service operation.
B. Gastroenteritis A. Food Suitability
C. PARASITE B. Molds
D. Virus C. Flow of food
23. XYZ Company wanted to reduce the micro- D. Shelf life
bial risk involved with its fresh fruits and
vegetables. Hence it introduced the Ultra- 27. What are the benefits of freezing food?
violet C process which is a photochemical A. To prevent the food from spoiling
process that reduces the number of mi-
crobes (not completely sterilizing them). B. To extend the shelf life
What else do you think this does? C. To protect the food from harmful mi-
A. Induces the synthesis of certain crobes
health-promoting compounds D. Change the food into different product
B. Resistance against pathogens for consumption

28. Why do we need process foods? 33. Method of preserving food by lowering
the water content.
A. Extends shelf-life
A. Concentration
B. Prevents food from spoiling
B. Dehydration
C. Makes food taste better
C. Irradiation
D. There is no point for it.
D. Pasteurization
29. What is freezing?
NARAYAN CHANGDER
34. The following are usual ingredients in mak-
ing a Jam, EXCEPT
food. A. pectin
B. A process in which food is prepared B. salt
and then frozen.
C. sugar
C. The process of removing water from
D. fruit
foods.
D. A form of heat processing that de- 35. Small toasted cubes of bread used for soup
stroys pathogens. and salads.
A. Emincer
30. the science concerned with the mainte-
nance of health. B. SKIM
A. Dormant C. Baste
B. Bacterium D. Croutons
C. Hygiene 36. Which of the following is true about fruits
D. Acidity Treatment and vegetable processing?
A. They get spoil very fast and hence
31. used to reduce the number of microorgan-
need to be consumed soon
isms to a safe level, heat treatment on
food that can eliminate pathogenic bacte- B. They have high moisture content and
ria but not all spoilage bacteria should be kept in a cold, dark place
A. Immunity C. They’re tender and hence get spoiled
easily
B. High-risk food
D. All of the mentioned
C. PASTEURIZATION
D. Food contact surface 37. To beat rapidly until thick and stiff with a
wire whisk to incorporate and increase of
32. Thin and Flat “Little ribbon “Pasta. egg whites .
A. Al dente A. Whip
B. Concasse B. Emincer
C. Roux C. SKIM
D. Fettuccini D. Docking

38. Which processing method has the longest C. Blanch

shelf life? D. Boil

A. Canning
43. Why would we choose to pasteurize
B. Dehydration foods?
C. Fermentation A. To prevent the food from spoiling
D. Freezing B. To extend the shelf life
E. Pasteurization C. To protect the food from harmful mi-
crobes
39. a clear, seasoned broth made from beef or
chicken, also obtained by dissolving a cube D. Change the food into different product
in boiling water. for consumption
A. Bouillon 44. What is pasteurization?

B. Consumme A. Uses microbes like yeast, mold & bac-
C. Puree
food.
D. Flake
B. A process in which food is prepared
40. methods, procedures and tests to deter- and then frozen.
mine if the HACCP system in use compli- C. The process of removing water from
ance with the HACCP plan foods.
A. Verification D. A form of heat processing that de-
B. Monitoring stroys pathogens.
C. Impervous 45. moist, high protein foods on which bacte-

D. Immunity ria can grow most easily.
A. POTENTIALLY HAZARDOUS FOODS
41. What is dehydration?
B. Outbreak
C. High-risk food
food. D. Food-Borne illness
B. A process in which food is prepared 46. It uses vinegar to preserve food.
and then frozen. A. pickling
C. The process of removing water from B. curing
foods.
C. sugar concentration
D. drying
stroys pathogens.
47. steam and or carbon dioxide from baking
42. usually of mild heat processing to deac-
soda or baking powder.
tivate browning and tissue softening en-
zymes present in fruits and vegetables A. Quick Bread
that are to be further processed. B. Counter Service
A. Broil C. Beating
B. Simmer D. Blind Bake

3.5 Refrigeration and Freezing 218
48. refers to danger of food contamination D. Change the food into different product
by pesticides, cleaning supplies, and toxic for consumption
metals that leech through worn cookware
and equipment. 51. Which processing method removes the
moisture from food?
A. Flow chart
A. Canning
B. CRITICAL LIMIT
B. Dehydration
C. Immunity C. Fermentation
NARAYAN CHANGDER
D. Chemical Hazard D. Freezing
49. Statement 1:Primary processing such as E. Pasteurization
trimming, sorting, cleaning can be done
52. in the course of which commercial opera-
to add value to products.Statement 2:Sec-
tions with respect to food to food sources
ondary processing such as converting raw
are carried out (whether carried on for
materials to products such as jellies, mar-
profit or not)
malade etc.
A. Legislation
A. True, False
B. Monitoring
B. True, True
C. Food business
C. False, False
D. Prerequisite program
D. False, True
53. is a condition caused by the creation of ex-
50. Why are some foods processed using de- cess acid by the gastric glands during di-
hydration? gestion.
A. To prevent the food from spoiling A. Acidity
B. To extend the shelf life B. Codex Alimentarus
C. To protect the food from harmful mi- C. Disinfection

crobes D. hi-risk food
3.5 Refrigeration and Freezing

1. Which of the following foods have been egy?
primary processed?
A. scratch cooking and finished/convenience
A. an onion cooking
B. lasagne B. finished/convenience cooking and eat-
ing out
C. grated cheese
C. scratch cooking and semi-homemade
D. macaroni cheese
cooking
2. Jessica loves taking classes at her local D. semi-homemade/speed-scratch cook-
community college in learning to prepare ing and eating out
foods from different cultures. She most
likely uses which meal preparation strat- 3. a medical condition in which the bones be-

come brittle and fragile from loss of tissue 8. Martina is cleaning up the final dishes from
the meal she just prepared. What should
A. food alergy
she do next?

B. celiac disease
A. add up the cost of the meal
C. osteoporosis
B. evaluate the steps of the meal from
D. high blood pressure menu planning to cleanup
4. the mixture that forms when combining liq- C. make sure all ingredients are on hand
uids that ordinarily do not mix for the next meal
D. complete the work plan and timetable
A. marbling
B. emulsification 9. Keep well wrapped to prevent freezer
burn.
C. fermentation
A. fresh fish
D. homogenization
B. frozen fish
5. Suzie is planning a special lunch for her C. oyster
Aunt Linda. The first task she should com-
plete is to: D. shrimp
A. consider the family’s meal pattern 10. an eight layer cake takes several days to
preferences prepare due to all the mixing baking cool-
B. plan for leftovers ing and refrigeration time. during which
step of meal planning should all this be con-
C. plan the menu sidered
D. set the table A. store leftovers
6. after kim plans the menu what should she B. set the table
do next? C. clean as you go
A. prepare cook the food D. review recipe
B. consider meal pattern preferences of 11. After work, Tamara has a long meeting.
those she is serving She is most likely to choose which meal
C. evaluate the meal preparation strategy for a quick, nutri-
tious, and economical dinner?
D. serve the meal
A. eating a late lunch and snacking
7. Teresa and Melissa are bringing six chil-
B. scratch cooking
dren to a cookout with the Price family.
Which is the best example of a primary C. semi-homemade/speed-scratch cook-
meal planning principle the Prices need to ing
use? D. finished /convenience cooking
A. age and health concerns
12. What is the maximum storage tempera-
B. equipment available ture for refrigerated storage?
C. number of people around the table A. 5C
D. time and energy available B. 6C

C. 3C 18. The proper temperature of meat at deliv-

D. 4C ery is
A. 45 or lower
13. white rice prepared from brown rice that
has been soaked, steamed uner pressure, B. at room temeprature
and then dried and milled C. 41 or lower
A. gluten D. air temperature of truck
B. brown rice
NARAYAN CHANGDER
19. Identify Time/Temperature Control for
C. starch Safety (TCS)foods from the list below
D. converted rice A. Raw and cooked meat and poultry
14. a mixute of two proteins present in cereal B. Milk and dairy products
grains, epecially wheat, that is responsi- C. Frozen pizza
ble for the elastic texture of dough
D. Raw or cooked fish and shellfish
A. gluten
B. meatloaf 20. Katrina has completed the preparation and
cooking of the food. What should be her
C. pizza dough
next step?
D. yeast
A. plan the menu
15. in which category is entertainment found B. complete the work plan
in a budget
C. set the table
A. fixed expenses
D. evaluate the meal
B. flexible expenses
C. income 21. Gabriella knows she will be out of town
next week, and she is having guests over
D. spending money for dinner when she gets back. Which
16. A set of rules by which people determine time-saving technique is best to use?
what is the most important to them. A. cooking ahead and freezing a meal
A. Meal Manager B. use of leftovers in meal
B. Food spending plan C. using a microwave recipe
C. Value System D. using a slow-cooker recipe
D. Guideline
22. mechanical process that prevents the
17. Sierra looked at a listing of foods to be cream from rising to the surface of the
served at a dinner party. She was looking milk. It breaks globules of milk fat into
at a: tiny particles
A. meal manager’s list A. concentration
B. Meal’s guidelines B. pasteurization
C. menu C. fortification
D. nutrition guide D. homogenization

23. fresh sourdough bread is found in which B. cleaning kitchen

department of a supermarket C. completing the work plan and

A. bakery timetable
B. frozen food D. planning the menu
C. produce 28. Alice found fresh ground turkey on sale.
D. canned foods She purchased more than she would use
in one week. What should Alice do?
24. The Jones clip all of the coupons from the
paper, go on the internet for coupons, and A. Cook and put it in the refrigerator until
make a list of meals they would like to later
have for the week. They prepare a gro- B. Freeze as is
cery list for all of the recipes they will use. C. Refrigerate until she uses it all
What is the advantage of this strategy?
D. Repackage and freeze
A. anticipates the preparation method to
be used to prepare food 29. Which vitamins are added to spread like
B. assures they get all of their nutritional flora during production?
needs met A. A and C
C. saves time in planning and shopping B. A and B
D. uses creativity and variety in meal C. A and D
planning
D. B and D
25. a protein forming the main constituent of
30. It should be kept in cold and wet cartons
elastic connective tissue
upon storing.
A. albumen
A. fresh fish
B. legumes
B. frozen fish
C. elastin
C. lobster and shrimp
D. cholesterol
D. oyster
26. An eight-layer chocolate fudge cake takes
31. the help sara aviod spending the whole
several days to prepare due to all the
morning cleaning after breakfast she
necessary mixing, baking, and cooling, as
should
well as the refrigeration time required.
During which step of meal planning should A. clean as she cooks
all this be considered? B. load the dishwasher after the guests
A. store leftovers safely leave
B. set the table C. wash all dishes by hand
C. clean up as you go D. wash all dishes next day
D. review recipes 32. Jameson completed her market order.
27. to save time, gather all ingredients imme- What should she do next?
diately before: A. gather ingredients and equipment
A. beginning preparation B. complete the work plan

C. consider foods to produce leftovers B. it had a chance to grow bacteria due to

D. set the table being thawed completely
C. it might be infected
33. Kim took advantage of a sale on whole
D. all of the above
chickens, purchasing five. What should
she do with the chickens if she fails to cook 38. Always separate your raw and ready to
them within three days? eat foods in order
A. freeze them individually A. to prevent cross contamination
NARAYAN CHANGDER
B. give them to her neighbors B. to keep them from touching
C. let them stay on the counter C. to keep them from freezing
D. refrigerate them D. to keep juices from spilling on them
34. martha is cleaning up the final dishes from 39. When should you schedule deliveries to
the meal she just prepared what should your establishment?
she do next A. Off peak hours
A. add up the cost of the meal B. When you are open for business
B. evaluate the steps of the meal from C. any time is good as long as the restau-
menu planning to cleanup rant is open
C. make sure all ingredients are on hand D. During lunch to make sure all employ-
for the next meal ees are there
D. complete the work plan and timetable 40. It should be wrapped before placing on ice
35. Which of the following is an advantage of or covered or simply refrigerated.
GM food? A. fresh fish
A. It could alter other plants B. frozen
B. It can make food have more nutritional C. oyster
value D. shrimp
C. It’s an expensive process
41. milk is heat treated to destroy harmful
D. It alters gene structure bacteria
36. take home pay is in which category of a A. pasteurization

food budget? B. homogenization
A. fixed expense C. fortification
B. flexible expense D. concentration
C. income 42. Dean and Stephen like pizza, but their
D. spending money brother, Jon, dislikes it. Their Mom bought
microwavable pizza and ground beef to
37. What is the harm of serving food that has make spaghetti. The factor that most
ice crystals on it? likely affected their Mom’s food shopping
A. it could cause a foodborne illness in choices is:
the food A. the meal manager’s shopping skills

B. family values A. temperatures

C. the family income B. shapes and sizes

D. family food preferences C. flavor
43. Why don’t you want to schedule deliveries D. color

during peak hours? 48. Identify all the ways that people process
A. You can’t examine if you are in a hurry food.
B. You might be too busy to pay attention A. removing air and moisture
to the delivery
B. freezing
C. All employees are too busy
C. cooking
D. all of the above
D. eating
44. sara is planning a special lunch for her aunt
49. FIFO is a form of
liz. the first task she should complete is to
A. way of remembering how to put your
A. consider the familys meal pattern pref-
deliveries onto the shelf
erences
B. way to move oldest inventory out of
B. plan for leftovers
your establishment
C. plan the menu
C. stock rotation
D. set the table
D. all of the above
45. If dry goods feel wet, then could have
50. As a single dad, Mike tries hard to buy
happened.
and prepare lots of fresh fruit and vegeta-
A. thawing bles. In his weekly planning, he also tries
B. freezing to make sure there is a protein food served
for at least two meals and avoids buying
C. contamination
sugary cereals. His weekly planning strat-
D. exposure egy includes:
46. Josh and Stephen like pizza but their A. anticipating what preparation method
brother will dislike it. their mom bought his family will use to prepare food.
microwavable pizza and ground beef to B. assuring his family gets all of their nu-
make spaghetti. The factor that most tritional needs met.
likely affected their moms food shopping
C. saving time in planning and shopping.
choices is:
D. using creativity and variety in meal
A. family food preferences
planning.
B. the family income
C. family values 51. What is a disadvantage of using conve-
nience foods in recipes?
D. the meal managers shopping skills
A. adds energy
47. Julio prepared baked fish, pasta with light B. adds nutritional value
Alfredo sauce, cauliflower, a roll, milk, and
vanilla pudding with a cookie. This meal C. adds preservatives
lacked which appeal characteristic? D. adds time

52. What happens if you see chemicals near 57. The receiving area should be well-lighted,
food items? secure and
A. accept and check to make sure nothing A. open
was infected B. clean
B. reject the delivery C. dirty
C. reject the chemicals and the food D. filled with boxes
items but take the rest
NARAYAN CHANGDER
58. It may be stored for 1 to 2 days.
D. Put it in the storage area
A. fresh fish
53. Sally knows she will be out of town next
B. frozen fish
week, and she is having guests over for
dinner when she gets back. Which time- C. oyster
saving technique is BEST to use? D. shrimp
A. cooking ahead & freezing a meal
59. the cook has completed the preparation
B. cooking a one-dish meal and cooking of the food. what should be
C. using a microwave recipe the next step
D. using a slow-cooker recipe A. plan the menu

B. complete the work plan
54. Cliff wants to grill hamburgers outside
with friends. A meal planning factor that C. set the table
Cliff should consider is: D. evaluate the meal
A. a one-dish meal 60. food items stored in a cabinet and do not
B. a variety of preparation techniques require refrigeration or freezing.
C. the weather A. dietary fiber
D. using takeout B. dry storage
C. frozen foods
55. What are TCS foods?
D. refrigerated storage
A. time/temperature controlled for
safety foods 61. A store sells hair care products in addi-
B. foods that need refrigeration for stor- tion to fresh, canned, packaged and frozen
age to stay fresh foods. This type of store is most likely a:
C. example would be milk, eggs, dairy A. farmer’s market

B. food coop
D. all of the above
C. specialty store
56. Which of the following foods have not
D. supermarket
been processed?
A. a banana 62. The Jolly Mart sells hair care products in
addition to fresh foods, canned foods, and
B. grated cheese
frozen foods. This type of store is most
C. frozen sweetcorn likely a:
D. scrambled egg A. convenience store

B. farmer’s market C. It could have had pests

C. specialty store D. it might not be clean

D. supermarket
68. use by date
63. sell-by-date A. use this on date
A. sold after expired B. use before date
B. sold 2 days before removed C. use after date
C. sold in the first day before removed D. none of above
D. sold the last day before removed
69. It can be stored in original container in re-
64. Which term means attached to a food that frigerator at 30 F to 34 F.
has a listing of nutrients available in the
A. fresh fish
food and is used to plan for health and nu-
trition. Nutrient values are based on an B. frozen fish
average person’s needs. C. oyster
A. Electronic ordering D. shrimp
B. Farmer’s market
70. Hannah is inviting her elderly Aunt Clarice
C. Nutrition label
to lunch. Which meal-planning principle
D. Use by date will Hannah most likely consider?
E. Expiration date A. age and health concerns
65. Sara completed her market order. what B. budgeted amounts for food
should she do next C. equipment available
A. gather ingredients and equipment D. time and energy available
B. complete the work plan
71. Apply the First In First Out procedures.
C. consider foods to produce leftovers
A. fresh fish
D. set the table
B. frozen fish
66. After Rebecca plans the menu, what
should she do next?
A. prepare/cook the food D. oyster
B. consider meal planning preferences of 72. Which term means a process that allows
those she is serving ordering groceries over the internet, some-
C. evaluate the meal one shops for you, and you go and pick
them up.
D. serve the meal
A. Electronic ordering
67. If you find ice crystals on the food, what
B. Farmer’s market
does this indicate?
C. Nutrition label
A. the food has been hard frozen
B. the food could have been totally D. Use by date
thawed then refrozen E. Expiration date

73. Which description best describes how your B. frozen fish

delivery area should be kept?
A. clean and well lit
D. oyster
B. in the back of the restaurant
C. large enough for a truck 79. It is the method of preserving food in
which the food contents are processed and
D. installed with flood lights.
sealed in an airtight container
NARAYAN CHANGDER
74. When inspecting a produce delivery, which A. canning
of the following is acceptable:
B. drying
A. cut produce at room temperature
B. produce boxes that are wet and dam- C. freezing
aged D. cooling
C. produce from a foreign country with-
out a label 80. promptly
D. whole produce in good condition at A. Immediately.
room temperature B. food item
75. the timetable and work plan should be C. slower
planned before
D. without hesitation
A. preparing food
B. considering meal patterns 81. Use drip pans to allow for drainage of
C. reviewing recipes melted ice.
D. planning menu A. fresh fish

B. frozen fish
76. Sandy has diabetes. The nutrient on the
food label she is most likely to check is: C. oyster
A. cholesterol D. shrimp
B. carbohydrates
82. Which of the following best describes food
C. protein
additives?
D. sodium
A. Food additives are substances added
77. dairy foods that have been fermented to food to make food look better
with lactic acid bacteria
B. Food additives are substances added
A. concentrated dairy to food to preserve flavor or enhance
B. cultured dairy taste, appearance, or other sensory qual-
ities.
C. whole milk
C. Food additives are substances added
D. homogenized milk
to food to help a manufacture speed up
78. The viscera must be removed first before production
storing. D. Food additives are substances added
A. fresh fish to food to reduce the salt content

83. an unsaturated fatty acid of a kind occur- D. put it directly in the refrigerator
ing chiefly in fish oils
89. What is an important cost-saving strategy

A. catfish to consider when shopping for foods?
B. omega 3 fatty acids A. Buy beauty products and cleaning
C. amino acids products at grocery store
D. cholesterol B. Buy name brands only
84. It is wrapped to prevent freezer burn. C. Never shop when hungry
A. fresh fish D. Only buy whole milk
B. frozen fish 90. Jackson bought round steak for dinner be-
C. lobster and shrimp cause it was on sale. He will arrive
home late at the end of a long workday.
D. oyster
Since round steak is a less tender cut of
85. FIFO stands for beef, which time-saving technique should
he use?
A. first in, second out
A. cooking the round steak on the grill
B. first in, first out
C. stock rotation B. using a slow-cooker recipe
D. first inside the building C. cooking instant rice to accompany the

round steak
86. A food thermometer is required for each of D. using a microwave recipe
the following except:
A. when checking in or receiving food de- 91. To help Katie avoid spending the whole
liveries morning cleaning after breakfast, she
should:
B. when cooling food for overnight stor-
age after a meal period A. clean as she cooks
C. when making a trash run B. load the dishwasher after the guests
leave
D. when calibrating a thermometer
C. wash all dishes by hand
87. When accepting deliveries, remember
D. wash all dishes the next day
A. schedule during slow times
92. Which mineral are breakfast cereals often
B. look at the condition of the truck
fortified with?
C. check temperatures in random pack-
A. calcium
ages
B. phosphorus
D. all of the above
C. flourine
88. What should you do to each box or con-
tainer before you accept it? D. iron
A. just check it off against the invoice 93. Not listing fixed expenses on a family
B. put it directly in the storage shed spending plan may result in:
C. inspect for signs of broken, contami- A. having more money to put in savings.
nated, or pests B. not having money in the bank

C. not covering expenses that remain 98. What is the advantage of a convenient
constant each month. store over a specialty store?
D. having too much food wasted. A. lower prices
B. only one owner
94. nutrients added in amounts greater than
what is naturally there C. only online shopping
D. open more hours
A. homogenized
NARAYAN CHANGDER
B. pasturized 99. What should you do to the sealed boxes
of frozen foods
C. fortified
A. open them to inspect each
D. cultured
B. take the temperature of a sampling of
95. Why is buying from an approved source so items
important? C. check that it is frozen
A. You can get a better deal from ap- D. all of the above
proved sources
100. When looking over the delivery truck,
B. It saves money you need to observe
C. Unapproved sources can’t guarantee A. signs of pests
sanitation and safety B. snakes
D. It costs more to buy from approved C. the driver and if he has a license
sources
D. the car plates and if they are valid
96. A menu included grilled chicken, mashed 101. It should be left in its original moisture
potatoes, corn on the cob, a corn muffin, proof wrapped.
iced tea or coffee, and vanilla ice cream
for dessert. What is this meal lacking to A. fresh fish
make it more appealing? B. frozen fish
A. color C. lobster and shrimp
B. shapes and sizes D. oyster
C. temperature 102. foods that are purchased in the freezer
D. texture section of the grocery store and are to be
stored in the freezer after getting home.
97. Failing to list fixed expenses on a spending A. dry storage
plan may cause a family to:
B. refrigerated storage
A. have more money to put in savings C. frozen food
B. have insufficient money for its fixed ex- D. canned food
penses
103. Anne is trying to decide how much food
C. have too little food
to eat at each meal. She knows she needs
D. have a discrepancy between its check- about 2, 400 calories each day, based on
book and its account balance her age, body type, and health. About

3.6 High Pressure Processing 229
how much of Anne’s caloric needs should 104. type of bread made with yeast batter
come from breakfast? and leavened with a starter

A. 200 calories A. kneeding
B. 400 calories B. lean dough
C. 600 calories C. sourdough
D. 800 calories D. starter
3.6 High Pressure Processing

1. Which of the following is not a true state- 5. stages of life, family schedules, finan-
ment? cial resources, knowledge, skills and peer
A. Naturally occurring sugars have a dif- group are a
ferent caloric content than commercially A. physiological influence
produced sugars B. psychological influence
B. Table sugar (white granulated sugar) C. cultural influence
is primarily produced from sugar cane and
sugar beets D. situaational/social influence
C. Lactose only occurs in milk 6. Which of the following events affected Sin-
D. Fructose is the sweetest of naturally gapore’s import of seafood in 2011?
occurring sugars A. Tohoku earthquake causing meltdown
of nulear plants
2. Millet and amaranth are examples of:
B. Acheh tsunami
A. refined grains
C. Oil leak from oil tanker which collide
B. ancient grains with another ship near Singapore
C. pastas D. none of above
D. breakfast cereals
7. The process of piercing meat with needles
3. How many servings should we have in the or sharp blades to break up muscle fibers
fruit group? is called
A. 2-4 A. grinding
B. 5-6 B. mechanical tenderization
C. 9-10 C. emulsification
D. 7-8 D. tumbling
4. What is NOT a reason to genetically mod- 8. The temperature range in which most bac-
ify plants? teria can grow, also known as the danger
A. To make the plants poisonous to in- zone, is defined by the FDA as
sects A. 70F-120F
B. Make plants drought resistant B. 85F-115F
C. To produce fewer plants C. 55F-125F
D. Improve the nutrition of food grown D. 40F-140F

9. Ground beef turns from a bright cherry red 14. The corn that we eat today
color to brown or due to prolonged ex- A. was created through selective breed-
posure to oxygen. ing of the teosinte plant.
A. myoglobin B. was created by natural selection of the
B. deoxumyoglobin teosinte plant.
C. oxymyoglobin C. has not changed in thousands of years.

D. none of these
D. metmyoglobin
NARAYAN CHANGDER
15. Compared to instant oatmeal, steel-cut
10. An item or situation that can cause an ac- oats:
cident is a:
A. require more cooking time
A. mistake
B. are less nutritious
B. hazard
C. should only be cooked with milk
C. situational mistake D. require heavier processing
D. kitchen fail
16. A small amount of gelatin may be added to
11. Ecological factors, climate, land available, beer and processed apple juice to complex
and local agriculture are with that can cloud these beverages;
the complex is then filtered out.
A. media
A. terpenes
B. economic
B. isocyanates
C. environmental C. saponins
D. technological D. tannins
12. How many zones is the production floor 17. Jason, a 25-year-old young professional,
divided into and what are they? relies heavily on high-sodium and high-fat
A. 2 zones, wet zone, dry zone fast food and frozen meals because he
never learned to cook. Which internal in-
B. 3 zones, clean zone, dirty zone, zone fluence on food choices does this repre-
outside the production building sent?
C. 3 zones, raw zone, ripe zone, special A. knowledge and skills
control zone B. family schedules
D. Nothing is right C. peer group
13. Which of the following country experience D. stages of life
a civil war in 2011 which affected the sup-
18. Which product is made from adding eggs
ply of food in that country?
to flour water?
A. China A. cornstarch
B. USA B. hominy
C. Cambodia C. noodles
D. Libya D. wheat germ

19. What is the unit price? Gallon of milk cost C. occurs between 8 and 0 C
1.98 D. occurs only below-10 degrees

A. 0.03
25. Reconstitute means to
B. 0.04
A. add liquid back that was removed in
C. 0.30
processing
D. .12
B. add back the fat that was removed
20. What is used in measuring the volume of C. remake your entire recipe
liquid?
D. add back the salt and sugar that was
A. Salinometer removed
B. Cylinder
26. foods are those pre-prepared commer-
C. Refractometer cially, made to last long, and requiring lit-
D. Thermometer tle preparation by the consumer.
21. Which nutrient supplies the most calories A. Traditional
per gram? B. Fast
A. carbohydrates C. Convenience
B. fats D. Healthy
C. protein
27. What is China’s chief agricultural prod-
D. water uct?
22. A food processor is using water as part of A. Corn
a product formulation. GMPs require that B. Rice
this water be suitable or safe for drinking.
This is also known as water. C. Pork
A. sanitary D. Wheat
B. palatable 28. A convenience food is one that has been
C. comestible A. previously cook
D. potable B. made to put in the microwave
23. Gluten is a protein made up of that C. commercially processed
provides texture to bread. D. previously opened
A. glutenin and gliadin
29. Choosing to convert a vacant city lot into
B. globulin and albumin
a community vegetable garden is an ex-
C. glutenin and globulin ample of what type of external food in-
D. gliadin and albumin fluence?
A. environmental
24. Freezing
B. economic
A. Inhibits biochemical and physiochemi-
cal reaction C. media
B. kills bacteria and spores D. technological

30. Match the colour of the lid to the milkW- 35. Which of the following is considered a typ-
hole Milk ical Chinese dish?
A. Blue A. chicken fried rice
B. Green B. toad in the hole
C. Red C. mac and cheese
D. Purple D. steak
NARAYAN CHANGDER
31. In order for jam to set, which of the fol- 36. Which of the following best describe how
lowing is needed? disposable income affects food consump-
tion pattern?
A. Salt, vinegar and sugar.
A. The higher the disposable income, the
B. Pectin, acid and sugar. lower spending power on food.
C. Sugar alkali, lactose and sugar B. The higher the disposable income, the
D. none of above higher spending power on food.
C. The higher the disposable income, the
32. Oils high in polyunsaturated fatty acids
higher the percentage of income spend on
than oils high in monounsaturated
food.
fatty acids.
D. none of above
A. will have lower melting points
B. will have more hydrogen atoms 37. What does the meat group provide?
C. are more dense A. Fiber
D. have more trans fatty acids B. Protein
C. Vitamins
33. The reaction between proteins and carbo-
hydrates that causes food to brown is D. Calcium
called 38. Which is the best example of a high-fiber
A. the Maillard reaction product?
B. carmelization A. banana
C. crystallization B. flour tortilla
D. proteolysis C. hamburger bun
D. shredded whole-wheat cereal
34. External factors such as spring flooding
and colder-than-normal winters are: 39. What does Nutrient Dense mean?
A. economic influences on food availabil- A. When a food is FULL of nutrients and
ity and choices. LOW in calories
B. media influences on food availability B. When a food is LOW in nutrients and
and choices. FULL of calories
C. environmental influences on food C. When a food is FULL of nutrients AND
availability and choices. calories
D. technological influences on food avail- D. When a food is LOW in nutrients AND
ability and choices. calories

40. The functionality of carrageenan in a B. 2-3

gummy bear is to provide C. 3-5

A. flavor D. 9-10
B. texture
46. When a company sanitizes equipment or a
C. color processing area, they are
D. antimicrobial activity A. physically removing soil from the sur-
41. Knives should be stored: face
A. separately B. treating with heat or chemicals to re-
duce the number of microbes present
B. in a drawer
C. implementing a dry pick up of debris
C. with other utensils
D. treating so the equipment and process-
D. away from everyone ing area are free from all living microbes
42. To carry out certain provisions of the ,
47. are poisonous substances produced by
food facilities that manufacture, process,
certain molds found primarily on grain and
pack, or hold food are required to be reg-
nut crops, but may also be on celery, grape
istered.
juice, and apples.
A. FDA
A. Scrombrotoxins
B. FSMA
B. Ipomeamarones
C. Bioterrorism Act
C. Mycotoxins
D. Food, Drug, and Cosmetic Act
D. Ciguatera toxins
43. Joe needs 4 cups of cooked macaroni for
48. Food can be contaminated with:
his pasta salad. How many cups of dried
pasta should he use? A. bacteria
A. 1 cup B. viruses
B. 2 cups C. chemicals
C. 4 cups D. all of the above
D. 6 cups 49. Food product dating is
44. The UDSA FSIS ensures that is whole- A. required for all food products
some, safe, and properly labeled. B. required for all meat products
A. meat, poultry, and seafood C. required for all infant formulas
B. meat, poultry, and the processed egg D. required for all products that are con-
supply sumed, regardless of product type
C. meat, poultry, and shellfish
50. It means to restore a machine or equip-
D. meat, poultry, and the shell egg supply ment that breaks down into good order or
45. How many servings of vegetables should condition.
we have in a day? A. Recover
A. 5-11 B. Repair

C. Remove 56. Which is a true statement?

D. none of above A. A food with a higher fat content will
51. What is the name of the Executive Vice freeze slower than a similar food with a
President of Sub-Production? lower fat content
A. Fak Meo shoots B. Increase airflow in a freezer de-

B. Pathu Yod creases freezing rate of food
C. Yod Phathu C. The thinner a product is, the longer it
NARAYAN CHANGDER
will take to freeze in the center
D. top woman
D. Water conducts heat away from food
52. Fourth of July, Ramadan, Easter, and
slower than fat
Christmas are examples of which internal
influences on food choices?
57. it is important to have the same portion
A. personal beliefs served for each sample because
B. personal tastes
A. different amount may not look aesthet-
C. religious and cultural ically pleasing
D. situational factors
B. different amount may affect the ap-
53. High levels of mercury in a fish product is petite of the tester
considered a hazard.
C. different amount served may affect
A. biological judgement of the tester
B. physical
D. different amount may incur wastage of
C. chemical the food product served
D. radiological
58. A purpose of convenience foods is to
54. Heat sensitive products such as milk, eggs,
and protein powders are usually dried us- A. provide nutrition meals
ing drying to reduce nonenzymatic
B. make food choices healthier
browning and carmelization of the fin-
ishedproduct. C. add storage in kitchens
A. tray D. reduce preparation time
B. belt
C. drum 59. The is a handbook available through
the FDA that provides current information
D. spray
about the major known agents that cause
55. Eating pasta the night before a race is foodborne illness.
most likely an example of which type of
A. Microbiological Specifications of Food
individual food choice factors?
Pathogens
A. adventure and wellness
B. Microorganisms in Food
B. enjoyment and social ties
C. comfort and entertainment C. The Microbiology of Safe Food
D. nutrition and wellness D. Bad Bug Book

60. Match the colour of the lid to the milk- 66. What is the process of breaking down
Skimmed Milk wheat grain to make fl our known as?

A. Blue A. Oxidation
B. Green B. Condensing
C. Red
C. Extruding
D. Purple
D. Milling
61. Eating sushi for the first time is an exam-
ple of which food choice factors? 67. A disease in which the small intestine is hy-
A. Adventure persensitive to gluten, leading to difficulty
in digesting food
B. Enjoyment
A. osteoporosis
C. entertainment
D. wellness B. Celiac disease
62. Match the colour of the lid to the milkSemi C. Red’s syndrome
Skimmed D. gluten
A. Blue
68. What were fish and chips first served in?
B. Green
C. Red A. paper bags
D. Purple B. rags
63. Convenience foods can C. old newspapers
A. help with high blood pressure D. wooden bowls

B. can be very costly
69. Which of these is an example of secondary
C. increase your metabolism processing?
D. add spice to your life A. Heat treatment of milk.
64. A cooking term which means “to be still B. Descaling and gutting fish.
firm when bitten” is:
C. Peeling, slicing and canning fruit.
A. done
B. al dente D. Making pasta from wheat flour.
C. tasty 70. Picking a certain brand of bottled water

D. gluten because of the attractive advertisement in
a magazine is an illustration of what type
65. A fat like substance found only foods of of external food influence?
animal origin
A. Economic
A. protein
B. fat B. Environmental
C. cholesterol C. Media
D. meat D. Technological

71. Which of the following nutrients is impor- B. Condition in which the body get the suf-
tant for body, cell, and muscle growth and ficient or balanced amount of nutrients it
repair? needs to maintain healthy tissues and or-
A. vitamins gan functions
B. fats C. Condition in which the body does not

get the sufficient or balanced amount of
C. proteins
nutrients it needs to maintain healthy tis-
D. carbohydrates sues and organ functions
NARAYAN CHANGDER
72. contribute(s) to bitter flavors in tea D. none of above
and coffee.
77. The function of protein
A. Caproic and caprylic fatty acid ethyl es-
ters A. Energy
B. Carotenoids B. Assist in body processes
C. Trans 2-hexenal C. Build and repair muscles and tissues
D. Polyphenols
D. Fiber
73. The temperature danger zone is
78. Nonfat dry milk is more convenient than
A. 45-145 fluid milk because
B. 16-160
A. recipes call for dry milk
C. 40-140
B. it has more nutrients
D. 30-130
C. fluid milk is harder to consume
74. What does GHPs stand for?
D. it has a longer shelf life
A. Good Morning People
B. Good Hygiene Practices 79. Which of the following is considered to be
a typical British meal?
C. Good High Pressure Processing
D. Good Haccp Plan A. chicken fried rice
B. toad in the hole
75. What happens to bacteria when cooled to-
18◦ C C. mac and cheese
A. cellular death D. steak
B. growth reduction
80. Which of the following foods are fortified
C. growth of thermophilic bacteria
by law?
D. none of above
A. Low fat spreads.
76. Which of the following best define malnu- B. Breakfast cereals.
trition?
C. Soya products, e.g. fat spreads, milks,
A. Condition in which the body does not
yogurts.
get the sufficient nutrients it needs to
maintain healthy tissues and organ func- D. All types of wheat fl our (except whole-
tions meal fl our)

81. Which of the following does not cause 86. How many servings of grains should you
price of food to increase? have in a day?
A. 1-2

A. Crop failure due to natural disasters
B. Lack of arable land for agriculture B. 6-11
C. Speculation by investors leading to an C. 3-4
artificial increase in demand for food D. 5-6
D. Improvement in technology to improve 87. Which of the following led to the global
crop yield food crisis from 2006 to 2008?
82. What is one reason tomatoes are being ge- A. Droughts in grain-producing nations
netically modified? B. Increase in oil price
A. Longer shelf life C. Increase in transport and processing
cost
B. So they rot quicker
D. All of the above
C. So they are more Red
D. SO they are more tasty 88. Television, print, internet are
A. Media
83. An iridescent look on the surface of slices B. Economic
meat means
C. Environmental
A. the quality has declined in the product
D. Technological
B. there are pigments in meat com-
pounds causing iridescence when ex- 89. are (is) commonly used in soft drinks
posed to heat and processing to stop the growth of yeast and bacteria.
C. there is a safety concern and the meat A. Sulfites
should not be consumed B. Humectants
D. oil has been spread on the meat sur- C. Benzoic acid
face D. Calcium propionate
84. Which part of the grain kernel serves as 90. The percentage of processed food in the US
the food supply for a new plant? that contains GMOs is
A. endosperm A. 80%
B. germ B. 95%
C. bran C. 40%
D. 70%
D. fiber
91. Which of the following is an example of a
85. Manufactured foods are country that has changed its food prefer-
A. developed to serve as a substitute as ence due to globalisation?
a another food A. South Korea
B. made to increase fiber in the diet B. China
C. very tasty C. Taiwan
D. are not considered convenience food D. Philippines

92. Food is most commonly contaminated 98. Ready to eat meals can save cooking time
with: because
A. viruses A. The instructions to consume the prod-
B. chemicals uct is clear
C. bacteria B. It is fully cooked and can be eaten at
D. all of the above anytime without reheating
C. The product is precooked and all it
93. What is genetic engineering?
NARAYAN CHANGDER
needs is heating up according to the in-
A. Manipulation/addition of genes structions
B. Naturally breeding two animals with D. More nutrition is added to the meals
desired traits and it is considered better than freshly
C. Cross-pollinating two crops prepared foods.
D. Harvesting stem cells
99. What is an example of a convenience food
94. When analyzing product texture, A. boxed mac & cheese
refers to how well one part of a food slides
past another without breaking. B. milk
A. firmness C. watermelon
B. brittleness D. ice cream
C. graininess
100. How many steps does the company set
D. chewiness for hand washing?
95. Spray a fire extinguisher at the: A. 9 steps
A. top of the fire B. 7 steps
B. bottom of the fire
C. 6 steps, 2 principles
C. base of the fire
D. 12 steps
D. most intense point
96. Which group of convenience food does 101. Food processing/additives, food prepara-
mashed potato and soup belong to? tion, biotechnology are
A. Ready to eat A. media

B. Dehydrated B. economic
C. Frozen C. environmental
D. none of above D. technological
97. Which of the following is an example of a
102. Grits are made from:
non-newtonian fluid?
A. corn
A. water
B. olive oil B. rice
C. corn starch suspension C. barley
D. vinegar D. wheat

103. Drying is a C. Pectic enzymes

A. physical process D. Catalase

B. chemical process 109. The GRAS list is continually under con-
C. Bioprocess stant revision. FDA recommends Class 5
ingredients
D. none of above
A. be considered safe at present and an-
104. A device used to measure the tempera- ticipated levels of use
ture of fish / food is B. be safe at current use levels but eval-
A. Thermometer uate if an increase in use could be haz-
ardous
B. Salinometer
C. have restricted use and require more
C. Refractometer research
D. Beaker D. be removed from the GRAS list
105. How many servings of milk should we 110. Eating because you are stressed is which
have in one day? example of an internal food influence?
A. 5-6 A. physiological
B. 7-8 B. situational factor
C. 9-10 C. culture
D. 2-3 D. psychological
106. What is a guideline for using chilled con- 111. Cutting food costs in half because children
venience foods? are leaving for college is an example of
which type of influences on food?
A. heat rapidly
A. cultural influences
B. use only the microwave when heating
B. physiological influences
C. do not use the toaster C. psychological influences
D. use the food by the date on the pack- D. situational influences
age
112. What standards does FSSC22000 consist
107. The measure of water vapor in air, also of?
known as , affects the storage shelf life A. PRPs / GMP / ISO22000
of perishable foods.
B. FSSC 22000 / ISO 9001 / GHPs
A. humidity
C. PRP / ISO 22000 / FSSC 22000
B. dew point
D. ISO9001 / ISO22000 / GHPs
C. water activity
113. In order to yield 3 cups of cooked rice,
D. partial pressure how much uncooked rice should be used?
108. aid(s) in the extraction of oil from A. 1 cup
olives. B. 2 cups
A. Cellulase C. 3 cups
B. Amyloglucosidase D. 6 cups

114. Pectin is needed to make jam set. Which 119. You should use this on grease fires:
of these have the highest pectin content? A. water
A. a) Potatoes, carrots and swede B. flour
B. . b) Apples, blackcurrants and goose- C. salt
berries.
D. baking soda
C. c) Strawberries, pears and bananas.
D. d) Onions, tomatoes and peppers 120. physical weakness resulting from lack of
NARAYAN CHANGDER
food or poor diet
115. GMOs can be
A. malnutrition
A. plants only
B. malfunction
B. animals only
C. obesity
C. plant, animal, and bacteria
D. starving
D. plant and animal only
121. Which of the following best explain
116. What does bio mean? why inadequate food consumption leads to
A. copy higher public health expenditure.
B. imitation A. People suffering from malnutrition are

less productive and hence earn lesser in-
C. life come. As a result they depends more on
D. fake government subsidy when they fall sick.
B. Government need to spend more
117. Which of the following best explain how
money providing food for people suffering
fast food changes food consumption pat-
from malnutrition.
tern?
C. People suffering from malnutrition fall
A. Fast food is more convenient and eas-
sick more easily. Hence, the government
ily available compared to eating tradi-
need to spend more money on providing
tional meals.
health care for its people.
B. It is trendy to eat fast food among
D. none of above
young people and hence they prefer it
over traditional food. 122. foods are those prepared for you
C. Fast food is more convenient, easily quickly and easily and sold by restaurants
available and more trendy compared to ready to eat.
eating traditional meals. A. Traditional
D. Fast food is cheaper and healthier B. Fast
118. What color is the equipment used to clean C. Convenience
allergens? D. Healthy
A. red
123. The disadvantage of convenience foods
B. pastel color are:
C. purple A. The cost to purchase is higher than
D. color confused buying fresh ingredients

B. The serving portions are large enough C. 14 species, celery, fish, mustard, soy-
to feed a family of 4 beans, milk, eggs, sesame, mollusks,
gluten, crustaceans, peanuts, lupines,

C. Nutrients are lost during the process-
ing phase and can’t be replaced tree nuts, sulfites.
D. Contain low levels of fat and sugars D. 9 types of fish, soybeans, milk, eggs,
gluten, crustaceans, peanuts, tree nuts,
124. When preparing rice, which would be a sulfites
recommended cooking practice?
A. Stir the rice frequently as it cooks 129. What happens if you put water on a
grease fire?
B. Allow the rice to boil for 10 minutes
C. Fluff the rice with a fork after cooking A. you die
it B. it explodes
D. Cook the rice in an uncovered pot
C. nothing
125. How should cooked grains be stored for D. you get dramatic
food safety?
A. in a loosely sealed container 130. What is Hazard Analysis in FSSC22000?
B. in the freezer A. LACCP / HACCP / VACCP
C. in the refrigerator B. HACCP / TACCP / VACCP
D. in a cool, dry place
C. kkpp / macpp / pkkpp
126. Why are people in DCs moving away
D. PACCP / NACCP / QACCP
from eating fast food?
A. It is expensive 131. Prions from cattle are believed to be re-
B. It is not delicious sponsible for a rare disease called in
humans.
C. It is unhealthy
D. It is not convenient to buy fast food A. mad cow disease
B. variant Creutzfeldt-Jakob disease
127. Which food is known as the first fast
food? C. bovine spongiform encephalopathy
A. Hamburger D. prion disease
B. cucumber sandwich
C. scones 132. How could you make your own conve-
nience foods
D. fish and chips
A. buy an extra loaf of bread
128. How many allergen controls does MK
have? B. make ahead vegetable stir fry for the
week
A. 6 kinds, egg, soy, mango, milk, co-
conut, sesame C. eat leftovers
B. 7 types, eggs, soybeans, sulfites, D. plan to eat at your parents and bring
sesame, milk, lupine, peanuts home leftovers

133. During the milling process of brown rice, 138. What is one thing that the fruit group pro-
a by-product called “brokens” are provides?
duced. While “brokens” are used for a A. Vitamins for healthy looking Skin
variety of things, it is mostly used for the
production of B. Energy
A. beer C. Calcium
D. Milk
B. cereal
NARAYAN CHANGDER
C. rice flour 139. Which of the following best explain why
an obese worker might be less productive
D. fertilizer
compared to a non-obese worker.
134. Give an example for a ready to eat con- A. Obese worker tend to be more lazy and
venience food hence less productive at work.
A. coffee B. Obese worker fall sick easily and
hence is not at work most of the time, af-
B. meat pie fecting his/her productivity.
C. tuna C. Obese worker tend to be do work more
D. none of above slowly and hence less productive at work
D. none of above
135. Which of these is a reason why additives
are used in food products? 140. An athlete is preparing to run a marathon
(26.2 miles), decide which of the follow-
A. To extend the shelf-life.
ing meals she should eat the night before
B. To keep oil and water mixtures stable to provide the most energy for the race?
once they have been emulsifi ed.
A. eat a steak and drink a coffee
C. To improve the appearance by adding
B. load up on candy bars and chips
colour.
C. eat pasta and drink water
D. All of the above
D. eat a bowl of cereal and drink an en-
136. When using knives, you should always ergy drink
cut
141. The grain group is a great source of?
A. towards yourself
A. Dairy
B. away from yourself B. Carbohydrates
C. either C. Vitamin C
D. neither D. Minerals
137. You should turn pan handles towards: 142. Frozen ready to eat foods are convenient
A. the north for busy house holds because:
A. Frozen foods can be used instantly
B. the center of the stove
without the need for thawing
C. to the left
B. Frozen foods require at least 24 hours
D. away from the edge of the counter to defrost before its ready to cook

C. Cooked foods require heating and are A. blanching

ready to eat B. pasteurization

D. Frozen foods can be kept for long peri- C. sterilization
ods of time and does not have a shelf life
D. commercial sterilization
143. Which of the following is considered to
be a typical American meal? 148. If a student is looking at the ingredient
list on a food label and water is listed first,
A. Scones
she would know that
B. Mongolian Beef
A. water weighs the most in the product
C. Flan
B. water weighs the least in the product
D. Corn Bread
C. the list is in no particular order
144. What are the advantages of convenience D. none of above
foods?
A. Quick, easy to prepare and is has the 149. Which of the following is not a health is-
same nutritional value as fresh foods sue related to obesity?
B. Storage is easy because it takes up A. High blood pressure

alot of space and can be used as part of B. Coronary heart disease
the living room
C. Kidney failure
C. It is stored only for emergency pur-
D. Lungs failure
poses and can only be used during a hard
times 150. You can use the same cutting board for
D. Extra nutrients are added to the prod- vegetables and raw meat
uct and it is easy to store A. never
145. Which of the following is a reason why B. sure
food consumption vary between DCs and C. only if you rub with hot soapy water
LDCs?
D. always
A. Economic
B. Social 151. Where is the dish “kimchi “ from?
C. Political A. Korea
D. All of the above B. China
C. Japan
146. Great Britain is know for inventing
D. England
A. Ketchup
B. the taco 152. Which of the following sugars is not an
example of a monosaccharide?
C. honey mustard
A. galactose
D. none of above
B. fructose
147. The complete destruction of all microbes
in food processing is completed through C. maltose
D. glucose

153. What food below does not belong in the 158. Which of the following is an example of
grain group. a country where food consumption pattern
A. Bread changes with increase in income level?
B. Cereal A. China
C. Pasta B. Malaysia
D. Steak C. Taiwan
D. Australia
154. An odorless tasteless white substance oc-
NARAYAN CHANGDER
curring widely in plant tissue and obtained 159. Which is an example of an external influ-
chiefly from cereals and potatoes is called: ence affecting food choices?
A. proteins A. religious beliefs with specific food
laws
B. gluten
B. availability of canned foods
C. starch
C. increases in one’s high blood pressure
D. bland
D. number of employed parents
155. Which of the following best define obe-
sity? 160. Packaging materials for food products
are regulated by the
A. Condition of being overweight due
to insufficient consumption of nutrients A. FDA
which are eventually stored as fats B. FSIS
B. Condition of being overweight due to C. EPA
excessive consumption of nutrients which D. CDC
are eventually stored as fats
161. An advantage of homemade convenience
C. Condition of being underweight due
foods is
to insufficient consumption of nutrients
which are eventually stored as fats A. they cost more
D. none of above B. they have fewer additives
C. it takes more time to prepare them
156. Which of the following is not a CCP
point? D. knowing the correct directions
A. store 162. Chinese raise very few of this animal
B. give heat A. Pig
C. receive raw materials B. Cattle
D. metal detector C. Chicken
D. Duck
157. Which of these sugars does not form crys-
tals allowing is to be blown and spun into 163. Vitamins and minerals are found mostly
sugar creations? in
A. Isomalt A. milk
B. Honey B. fruits and vegetables
C. Sorghum syrup C. meats
D. Xylitol D. grains

164. Which of the following is not an impact 169. It is used to measure the sugar concentra-
of the global food crisis? tion of sap and syrup for food.

A. Political unrest A. Refractometer
B. Economic instability B. Thermometer
C. Barometer
C. Terrorism
D. none of above
D. Social unrest
170. Who are the stakeholders?
165. Which of the following is a type of con-
A. government agency
venience foods.
B. Seller/Customer
A. Ready to eat
C. Pee Oud/Pee Ying/Pee Kan
B. Dehydrated
D. right on all counts
C. Frozen Foods
171. Explain how convenience foods can bene-
D. None of the above fit an inexperienced cook
E. All of t above A. little preparation needed
B. lots of dovetailing required
166. Eggs labeled “free-range” means that
the eggs were produced from chickens that C. must be an expert to use
were raised D. none of above
A. inside houses without cages 172. The price of specialty coffee drinks has
B. inside houses with access to the out- risen in the United States due to increased
side demand. This is an example of what type
of external food influence?
C. by feeding organic feed
A. economic
D. without the use of antibiotics
B. environmental
167. Which is an example of a whole grain C. media
product? D. technological
A. all-purpose flour
173. A is a dye, pigment or other sub-
B. white rice stance, which is capable of imparting color
C. oatmeal when added or applied to a food.
A. color additive
D. pasta
B. colorant
168. In the baking industry, proteases C. secondary direct food additive
gluten, enabling dough to rise faster.
D. processing aid
A. conjugate
174. Why do people in DCs prefer eating or-
B. agglomerate ganic food?
C. bind A. It is cheaper
D. hydrolyze B. It is trendy

C. It is expensive 180. What is FOOD DEFENSE?

D. For health reasons A. fake food and get rich
B. unintentional act of love
175. You should wash dishes in:
C. deliberate food terrorism
A. HOT soapy water
D. unintentional food terrorism
B. WARM soapy water
181. The milk group provides the body with?
C. HOT clear water
NARAYAN CHANGDER
A. Calcium
D. WARM clear water
B. Minerals
176. is bright orange in color and found in C. Vitamin D
foods from plant sources.
D. Vitamin C
A. Retinol
182. When cooking rice, bring the water to a
B. Beta-carotene boil, add the rice, then:
C. Ergocaliciferol A. cover, and reduce to a simmer for 20
D. Cobalamin minutes or until the water is absorbed.
B. leave uncovered, and reduce to a sim-
177. They are used in maintaining the fresh- mer for 20 minutes or until the water is
ness of raw materials and in providing an absorbed.
ideal low or ambient temperature for stor-
C. cover, and boil for 20 minutes
ing processed foods.
D. leave uncovered, and boil for 20 min-
A. Refrigerator
utes
B. Chiller
183. Match the colour of the lid to the milk1%
C. Crisper Fat
D. none of above A. Blue
178. Foodborne illness may occur if a food B. Green

plant employee is a carrier of , a C. Red
predominant bacterial species normally D. Purple
present on the skin.
184. Which of the following does not account
A. E. coli O157:H7
for why food supply in DCs is generally
B. Salmonella sp. more stable than LDCs?
C. Staphylococcus aureus A. DCs have greater access to technology
in food production
D. Campylobacter jejuni
B. DCs can increase food imports more
179. High pressure processing (HPP) easily than LDCs
A. Destroys aroma and vitamins C. LDCs cannot deal with fluctuations in
food prices, hence importation of food can
B. Destroys vitamins and color
be problematic
C. Destroys bacteria D. DCs have more arable land to grow
D. Inactivates enzymes food

185. Predict which two food items most likely 190. Food processing/additives, food prepara-
caused the student to become infected tion, biotechnology are (FNW-3.8 )
with the salmonella bacteria:A student had

A. media
toast and eggs with a banana for break-
fast. For lunch he had spaghetti with sauce B. economic
and chocolate milk from the school cafete- C. environmental
ria. For dinner he had grilled chicken with D. technological
rice and green beans. That night he be-
came ill from a salmonella bacterial infec- 191. Most of the microorganisms can not grow
tion. at water activity
A. riceand eggs A. 0.88
B. spaghettiand green beans B. 0.98
C. chickenand toast C. 1.0
D. eggsand chicken D. 1.1
186. Explain how a convenience food can be 192. It is an authorized unit of weight or mea-
useful during a hurricane sure.
A. no electricity needed A. English
B. limited electricity needed B. Metric
C. need to store in freezer C. Standard

D. none of above
D. none of above
193. The purpose of selective breeding is to
187. Food products formulated to have a pH
4.6 will inhibit toxin production by A. Get bigger animals
A. Staphylococcus aureus B. get smaller animals
B. Clostridium botulinum C. create animals with desirable traits
C. Listeria monocytogenes D. create animals with bad traits
D. Salmonella 194. Many convenience foods tend to be
188. Which part of the grain kernel contains B A. tend to be low in saturated and trans
vitamins and fiber? fat
A. endosperm B. high in added sodium, sugar, and fat

C. high in vitamins, minerals, water
B. germ
D. low in fat & carbs
C. bran
D. starch 195. Food scientists recently developed a MRE
pizza having at least a three-year shelf life
189. What is the water used in the factory? for the military. What does MRE mean?
A. PRP/WI A. military ready to eat
B. MW/CIP B. meal ready to eat
C. BMW/CCP C. meal real time eating
D. PW/CW D. military ready to export

196. Convenience foods have C. 32

A. have a longer shelf life D. 38
B. have a bad odor when opened 202. What is risk of GMOs?
C. have a shorter shelf life A. Radioactive
D. longer cooking time B. Food that taste too good
197. What is a good argument for genetically C. throw an ecosystem off balance
NARAYAN CHANGDER
modifying animals? D. produce too much food
A. Produce more meat 203. Dehydrated foods are convenient be-
B. Figure out how to make Spiderman cause
C. Modifying your kids to make them A. The nutrition is well preserved when
more awesome the food is dehydrated
D. New genes are needed to create new B. It takes a long cooking time to make
species the food
C. Main dishes require the addition of ex-
198. Carbohydrates main function is to pro- tra ingredients and liquid
vide
D. Dehydrated foods taste exactly like
A. calcium fresh foods
B. fiber
204. White rice that is prepared from brown
C. sugar rice that has been soaked, steamed under
D. energy pressure and then dried and milled is re-
ferred to as:
199. The first step to putting out a fire is:
A. couscous
A. deprive of oxygen B. converted rice
B. turn off the heat source C. mullet
C. call 911 D. bulger
D. use a fire extinguisher
205. Supply/demand, price, and food avail-
200. A device used to measure the strength of able
brine solution is A. media
A. salinometer B. economic
B. thermometer C. environmental
C. both a and b D. technological
D. refractometer 206. Which of the following is not a top cause
of injury in the kitchen?
201. Good luck on this one. How many coun-
tries in the world have BANNED the farm- A. electricution
ing involving GMO’s. B. burn
A. 17 C. fall
B. 24 D. cut

207. It is the responsibility of the to en- 212. Milk chocolate must contain at least
sure that all ingredients used are of food- cocoa liquor.
grade purity and comply with specifica-

A. 10%
tions and limitations in all applicable au-
thorizations. B. 20%
C. 35%
A. FDA
D. 45%
B. USDA FSIS
C. manufacturer of any food 213. Which of the following nutrients provides
energy to the body?
D. FFDCA
A. carbohydrates
208. Which of the following is not a health is- B. vitamins
sue related to malnutrition? C. water
A. Visual impairment and blindness D. minerals
B. Osteoporosis
214. Eating pizza with friends after a football
C. Diarrhoeal game is most likely an example of which
D. Stomach cancer food choice factors?
A. comfort and family ties
209. A student should have a minimum of how B. adventure and entertainment
many glasses of water per day?
C. social ties and entertainment
A. 5
D. nutrition and wellness
B. 6
215. How many percent of Singapore’s food
C. 7 supply is imported?
D. 8 A. 70
210. Physiological influences on food choices B. 80
include gender, age, wellness, and: C. 90
A. peer group. D. 100
B. personal likes and dislikes. 216. That does the word Enriched mean?
C. emotions and feelings. A. When nutrients are taken out that are
D. activity levels. unhealthy for you
B. When nutrients are added back that
211. A like compound made of short-and were lost during processing
long-chain acid triglyceride molecules is
C. When nutrients are added that were
known by the acronym SALATRIM.
not present in the food originally
A. protein D. None of these answers
B. fat
217. Prior to 1991, solder was commonly
C. starch used to seal the seams on tin cans for food.
D. sweetener A. steel

B. tin A. knowledge and skill

C. aluminum B. economic
D. lead C. media
218. You should lift pot and pan lids: D. psychological
A. into your face 224. A nutrient is
B. away from your torso
A. A chemical substance necessary to
NARAYAN CHANGDER
C. to the north nourish the body
D. away from your face B. energy
219. Protein group is made mostly of C. vitamins
A. vitamins D. provides protein
B. breads cereals pasta
225. What are the Keys to Safer Food?
C. meats beans and nuts
A. Use safe water and raw materials.
D. fruits
B. cook food thoroughly
220. Convenience foods can be harmful to the C. Separate ripe-raw zones.
health, as they tend to have
D. right on all counts
A. high salt and fat content
B. artificial flavourings 226. Bovine Spongiform Encephalopathy (BSE)
is also known as
C. toxic substances
D. all of the above A. Wuhan virus
B. Bird lu
221. What is the common cooking method in
China? C. Mad cow disease
A. Stir Fry D. Swine fever
B. Grilling 227. It’s fine to sit on the counters during cook-
C. Roasting ing lab
D. Saute A. how dare you? ! no!
222. Bobby wants to serve a whole grain side B. sure

dish. Which dish should he consider? C. only if there is no food
A. brown rice D. always
B. pasta
228. What food group is NOT located on the
C. couscous “my plate” guide?
D. white bread
A. meat, fruit, grains
223. Bob does not know how to cook so he B. fruit, meat, protein
eats fast food for dinner almost every
C. grains, vegetables, protein
night. This is what type of influence on
his food choices? D. fats, oils, and sweets

229. conditions are necessary for a foam B. it contains 3 g of fat or less per serving
to remain stable. or 100 g of food

A. Two C. it has no more than 25% of the fat of a
B. Three comparable food
C. Four D. it has less than 0.5 g of fat per serving
D. Five 235. In order to create corn with larger ears

through artificial selection,
230. What is the unit price? The package of
paper towels cost 5.98 & there are 6. A. the smallest ears need to be used for
next years crop,
A. 0.99
B. the medium sized ears need to be used
B. 99
for next years crop.
C. 1.00
C. the largest ears need to be used for
D. none of above next years crop.
231. It is is an important canning equipment D. none of above
used to process fish packed in a hermeti-
cally sealed container at a high controlled 236. It means to rid of germs; to clean some-
temperature and pressure for a certain pe- thing so as to destroy disease-carrying mi-
riod of time. croorganisms and prevent infection.
A. Vacuum Sealer A. Stowing
B. Pressure Cooker B. Calibrate
C. Turbo Broiler C. Disinfect
232. You should use pot holders when using: 237. A food scientist is analyzing multiple pub-
lished research studies to determine which
A. the stove ingredient would provide the best function-
B. the microwave ality for a product. When the results of
C. the oven several individual studies are pooled to
yield an overall conclusion, it is called
D. all of the above
A. coherent-analysis
233. Which of these is an example of primary B. a cumulative frequency distribution
processing?
C. meta-analysis
A. Milling wheat to make flour.
D. a correlation coefficient
B. Making margarine from oil.
C. Making cakes from fl our fat and sugar. 238. Food should be stored:
D. Making jam from fruit and sugar A. away from chemicals
B. out of reach of children
234. A company is formulating a new food
product labeled as low fat. This means C. in the freezer
A. the amount of fat is nutritionally trivial D. in the garage refrigerator

3.7 Irradiation 252
239. Convenience foods requires lots of prepa- B. 5 types: physical, chemical, biological,
ration time allergens, radiation
A. False C. 4 types: physical, chemical, biological,
B. True radiological
C. Not Sure D. Nothing is right
D. none of above 243. To keep chocolate from settling out of
240. Symptoms of food borne illness appear chocolate milk, are added.
NARAYAN CHANGDER
within A. antioxidants
A. 2-10 hours B. foaming agents
B. 30 minutes C. gelling agents
C. 3-12 hours D. stabilizers
D. 45 minutes
244. Microbes that require high salt concen-
241. These are implements used by hand when trations to function are called and are
doing an activity or work. These are de- used to make bean cakes in Asia.
vices fordoing work or objects designed to
do a particular kind of work, for example A. halophilic
cutting or chopping, by directing manually B. psychrotrophic
applied force or by means of a motor. C. thermophilic
A. Tools
D. mesophilic
B. Materials
C. Options 245. GMO stands for
D. none of above A. Genetically modified organism

B. Genetically made organism
242. How many types of food hazards are
there? C. Generically made organ
A. 3 types Physical, Chemical, Biological D. Genetically modified organisms
3.7 Irradiation
1. What foods can be irradiated? A. Airline crew
A. pork B. Teachers
B. seafood C. Postmen
C. fruits D. Fire officer
D. vegetables 3. How can people protect themselves from
E. poultry irradiation? (Choose two)
A. Stand further away from the source.
2. Which of these occupations puts employ-
ees at slightly higher than normal risk of B. Wear gloves
cancer from radiation? C. Remove contamination.

3.7 Irradiation 253
D. Reduce the amount of time being irra- 9. How can you tell a food has been irradi-
diated. ated?

4. Why might irradiation be hazardous? A. there is no way to tell
A. Irradiated bodies will become radioac- B. there is an irradiated food section in
tive. supermarkets
B. Can cause damage to living cells C. there is a required symbol placed on
C. It kills bacteria and other organisms. the packaging
5. How does food irradiation work? 10. What is the dose of radiation that kills
50% of people who receive that dose?
A. breaks apart the genetic material of
(LD 50)
microorganisms on food
B. breaks apart the physical material of A. 0.1 Sieverts
microorganisms on food B. 2 Sieverts
C. completely disintegrates the food C. 20, 000 Sieverts
D. breaks apart the nutritions of the food D. none of above
6. Nuclear radiation comes from a natural re- 11. What type of electromagnetic wave has
source like slightly more energy than an X ray?
A. nickel A. gamma wave
B. radon
B. infra red wave
C. rhodium
C. microwave
D. Iridium
D. ultra violet wave
7. How can radiographers protect them- E. radio wave
selves from X ray radiation? Tick all that
apply. 12. What is a cell mutation?
A. leave the room when the X ray is about A. A copy of a cell
to be taken.
B. Cell DNA that is damaged
B. Stand on a wooden box
C. A cell with high numbers of mitochon-
C. Go behind thickened glass which is im-
dria
pregnated with lead atoms
D. Another name for a cell membrane
D. Hold their breath while the X ray is be-
ing taken 13. Why might contamination be hazardous?
8. What do radiographers wear to protect A. You could become The Hulk.
against irradiation?
B. Can cause damage to living cells by re-
A. Cotton gloves acting with them.
B. Lead aprons C. Can cause damage to living cells by ion-
C. Hair nets ising them.

3.8 Drying and Dehydration 254
14. How many millisieverts are there is 50 A. a process where food is exposed to a
sieverts? type of radiation called ionizing radiation
A. 50, 000 B. a process where food is exposed to a
B. 5, 000 type of radiation called carbon radiation
C. 500 C. a process where food is exposed to a

type of radiation called synthetic radiation
D. 5
D. a process where food is exposed to a
NARAYAN CHANGDER
15. What is the part of a nuclear reactor that type of radiation called kinetic radiation
absorbs neutrons (to slow down the reac-
tion speed.) 18. How can people protect themselves from
contamination? (Choose two)
A. A coil
A. Stand further away from the source.
B. A spanner
B. Wear gloves
C. A compression core
C. Remove contamination.
D. A control rod
D. Reduce the amount of time being irra-
E. A drain
diated.
16. is an x-Ray radiation
19. Which of these is the correct symbol for
A. Yes milisieverts?
B. No A. mSv
C. maybe B. MSv
D. dont no C. mSV
17. What is food irradiation? D. MSV
3.8 Drying and Dehydration

1. Which of the following is incorrect about A. correct
drying curves?
B. incorrect
A. Divided into 3 periods according to the
C. partially correct
drying rate.
D. There is no provable evidence.
B. Study at the condition of constant tem-
perature and relative humidity in drying.
3. To work dough by pressing and folding un-
C. Study at the condition of heat transfer til it becomes smooth and elastic.
by hot air
A. Grate
D. Study at the condition of thermal con-
B. Cut-in
ductive heat transfer
C. Mix
2. “No agricultural product in its natural
D. Knead
state is completely dry” Is this statement
correct? E. Preheat

4. Scoop the ingredient with a dry measuring 9. Pack firmly into a dry measuring cup, elim-
spoon and then level off. inating air pockets, and then level off. Or,
use the water displacement method.

A. Baking Soda (small amount)
B. Shortening A. Baking Soda (small amount)
C. Eggs B. Shortening
D. none of above C. Eggs
D. none of above
5. Which of the following is incorrect about
the drying in the second stage (constant 10. To rub food on a surface with sharp projec-
drying rate range)? tions.
A. The drying rate of food is constant. A. Grate
B. The water in the food constantly B. Cut-in
moves to the surface of the skin. C. Mix
C. The heat from the medium (hot air) re- D. Knead
ceived by the material is used to evapo-
E. Preheat
rate the water from the food.
D. equilibrium moisture content 11. Scoop the ingredient and then level off.
A. Flour
6. Which of the following is incorrect about
the 3rd drying period (decreased drying B. Sugar
rate period)? C. Brown Sugar
A. Free water in food starts to run out. D. Water
B. Hardening phenomenon occurs. 12. Double this ingredient:1 1/2 cup flour
C. Drying rate down to equilibrium mois- A. 4 eggs
ture value
B. 3 cups
D. constant drying rate
C. 1 1/2 cups
7. Divide this ingredient in half:2/3 c. mar- D. 1 cup
garine
E. 1 1/3 c.
A. 1/4 c.
13. To cook food just below the boiling point.
B. 1 egg
A. Simmer
C. 1/3 c.
B. Stir
D. 3/4 c.
C. Whip
E. 1/2 c.
D. Saute
8. What do you call the date marked on
E. Fry
most food which talks about quality than
safety. 14. Which of the following is a minerals.?
A. Best Before Date A. Roughage
B. Manufacturing Date B. Calcium
C. Expiration Date C. Water
D. Use-by Date D. none of above

15. To mix two or more ingredients together 20. The balanced moisture content of food de-
until well combined. pends on which of the following?
A. Cream A. nature of raw materials
B. Boil B. temperature
C. Blend C. air relative humidity
D. Beat D. right on all counts
E. Bake
NARAYAN CHANGDER
21. Match the correct equivalent.4 T.
16. Pour and then view at eye level on a flat A. 1/4 c.
surface. B. 1/2 c.
A. Flour C. 1 T.
B. Sugar D. 1 c.
C. Brown Sugar E. 2 T.
D. Water
22. In order to vary your vegetables, you
17. Divide this ingredient in half:1 1/2 c. flour should choose vegetables that are:
A. 1/4 c. A. High in water content
B. 1 egg B. Bright colors, like dark green, red, and
C. 1/3 c. orange
D. 3/4 c. C. Canned
E. 1/2 c. D. Lightly colored
18. It is a modification of sun drying in which 23. Which commercial perservation keeps
the sun’s rays are collected inside a spe- foods fresh for atleast 6 months?
cially designed equipment. A. aseptic
A. Oven Drying B. retort
B. Heat Drying C. vacuum
C. Solar Drying D. raw pack
D. Electric Drying 24. MyPlate recommends that you keep your
19. To make a mixture smooth by lifting it meat and poultry portions:
over and over quickly with a big beating A. Juicy and tender
stroke to incorporate air through the mix- B. Large and marbled with fat.
ture. (Usually with an electric mixer or a
wire whisk.) C. Small and lean.
A. Cream D. Big enough to fill half of your plate.
B. Boil 25. Divide this ingredient in half:2 eggs

C. Blend A. 1/4 c.
D. Beat B. 1 egg
E. Bake C. 1/3 c.

D. 3/4 c. 31. Which statement is true about the Drying

E. 1/2 c. Curve?

A. Relationship between moisture con-
26. Where should jellied products be stored? tent and drying time
A. cool, dry and dark place
B. The relationship between drying rate
B. cool, warm and dark place and drying time
C. cool, bright and dry place C. Relationship between moisture con-
D. cool, dry and moist place tent and free water content in food
D. no right
27. Pack firmly and then level off. It should
hold its shape when released. 32. Divide this ingredient in half:1/2 c. sugar
A. Flour A. 1/4 c.
B. Sugar
B. 1 egg
C. Brown Sugar
C. 1/3 c.
D. Water
D. 3/4 c.
28. To cook in water or other liquid in which E. 1/2 c.
bubbles rise continually and break on the
surface. 33. Which is NOT a reason to use canning as
A. Cream a preservation method? which of the fol-
lowing is not a reason for using canning in
B. Boil food preservation?
C. Blend
A. To save money
D. Beat
B. To maintain food storage for eternity
E. Bake
C. To avoid preservatives
29. It is part of the packaging which contains D. To preserve fresh produce
all the necessary information about the
product. 34. To combine ingredients together, usually
A. Cap by stirring.
B. Packaging material A. Grate
C. Label B. Cut-in
D. Tag C. Mix
30. Match the nutrient to its main func- D. Knead

tion:Carbohydrates E. Preheat
A. To build and repair body tissues
35. The bad effect is food spoilage
B. Provides “back-up” energy, protects
A. diagnoses
internal organs promotes healthy skin,
carries vitamins through the body. B. difficulty
C. To provide our bodies with energy. C. diffusion
D. none of above D. deterioration

36. Match the nutrient with its main func- 41. The following technical terms Which of the
tion.Vitamins following is related to moisture sorption
A. Prevents dehydration, carries vita- isotherm?
mins throughout the body, carries waste A. Relative humidity
our of the body, and regulates body tem-
B. Hysteresis
perature.
C. Desorption & Adsorption
B. To regulate body functions (strong
bones & teeth and maintain fluid balance.) D. Sigmoid curve
NARAYAN CHANGDER
C. To regulate body functions (nerves, E. right on all counts
muscles, and skin).
42. Match the correct equivalent.8 fl. oz.
D. none of above
A. 1/4 c.
37. To preserve food, remove the favorable
B. 1/2 c.
A. temperature and climate
C. 1 T.
B. enzymes and moisture
D. 1 c.
C. temperature and moisture
E. 2 T.
D. enzymes and climate
43. Make half of your plate:
38. According to MyPlate, what portion of
your daily grains should be whole grains? A. Protein and Dairy
A. 1/8 B. Dairy and Vegetables
B. 1/2 C. Fruits and Vegetables
C. 1/3 D. Fruits and Grains
D. 1/4
44. Double this ingredient:1/2 cup sugar
39. Boiling water canning is used to preserve A. 4 eggs
typing
B. 3 cups
A. low acid foods
C. 1 1/2 cups
B. high-acid foods
D. 1 cup
C. neutral foods
D. all of the above E. 1 1/3 c.
40. Which statement is true about case hard- 45. Which of the following is not a phe-
ening in food? nomenon that occurs during the 1st drying
phase (pretreatment phase)?
A. Occurs during drying at uneven tem-
peratures. A. The initial moisture content of the feed
is high.
B. The surface of the food is cooked and
forms a hard crust. B. The surface of the food is very wet.
C. The water outside the food will be C. The surface temperature of the food is
harder to evaporate. close to the dry bulb temperature.
D. completely dry food D. The drying rate gradually increased.

46. To beat rapidly to incorporate air and to 51. Measure one at a time into a separate con-
increase volume. tainer, then add the rest of the ingredi-
ents.

A. Simmer
B. Stir A. Baking Soda (small amount)
C. Whip B. Shortening
D. Saute C. Eggs
E. Fry D. none of above
47. Match the word to the correct abbrevia- 52. Double this ingredient:2/3 c. margarine
tion.Tablespoon A. 4 eggs
A. tsp. B. 3 cups
B. lb. C. 1 1/2 cups
C. pd. D. 1 cup
D. oz. E. 1 1/3 c.
E. Tbsp.
53. How can fruits be prepared to keep them
48. It produces a better-quality dried products from darkening during drying?
than any other method off drying.
A. use fruit acid
A. Electric Dehydrator
B. use non darking acid
B. Sun Dryer
C. use cooking acid
C. Oven Dryer
D. use ascorbic acid
D. Artificial Dehydrator
54. are the main source of energy to our
49. To mix using a circular motion, going body.
around and around, until the food is
blended together. A. Minerals
A. Simmer B. Vitamins
B. Stir C. Carbohydrates.
C. Whip D. none of above
D. Saute 55. Quick freezing perserves

E. Fry A. meat and vegatables
50. Double this ingredient:2 eggs B. fruit and vegatables
A. 4 eggs C. fish and vegatables
B. 3 cups D. anything it wants, it’s freezing
C. 1 1/2 cups 56. Define:Cross-Contact
D. 1 cup A. Period of time sanitizer must be in con-
E. 1 1/3 c. tact with the surface to work properly

B. Federal agency responsible for the 61. To cook by dry heat, usually in an oven.
investigation of food borne illness out-
A. Cream
breaks in partnership with local health de-
partments B. Boil
C. Allergen is inadvertently transferred C. Blend
from a food containing an allergen to a
food that does not contain an allergen D. Beat
D. none of above E. Bake
NARAYAN CHANGDER
57. It is the across section of a fish cut approx- 62. Two methods for drying fruits and vegeta-
imately at right angles to the backbone or bles are
cut from dressed fish similar to chunks.
A. sun drying and fan drying
A. Steaks
B. sun drying and oil frying
B. Fillets
C. sun drying and oven drying
C. Dressed fish
D. sun drying and time drying
D. Drawn fish
58. Food spoilage can be the result of bacteria, 63. It is transported and marketed alive where
mold, enzymes and Food is contami- all parts are intact.
nated as a result of bacteria, enzymes and A. Steaks
B. Drawn Fish
A. yeast
C. Live Fish
B. germs
C. strong bacteria D. Dressed Fish
D. viruses 64. A period where inputs are transformed

into a finishing product by a manufactor-
59. To heat an oven prior to using in order to
ing procedure
obtain the correct cooking temperature.
A. Grate A. processing time
B. Cut-in B. production time

C. Mix C. manufactoring time
D. Knead D. storage time
E. Preheat
65. To brown or cook food in a small amount
60. This is done by removing skin along back- of fat.
bone and cutting off a narrow strip of skin
A. Simmer
to the entire length ofthe backbone.
A. Skinning B. Stir
B. Cutting C. Whip
C. Eviscerating D. Saute
D. Dressing E. Fry

66. Match the nutrient to its main function:Fat B. Provides “back-up” energy, protects
A. To build and repair body tissues internal organs promotes healthy skin,
carries vitamins through the body.

B. Provides “back-up” energy, protects
C. To provide our bodies with energy.
internal organs promotes healthy skin,
carries vitamins through the body. D. none of above
C. To provide our bodies with energy. 71. helps our body to grow and repair our
damaged body parts.
D. none of above
A. Fats
67. According to the Dietary Guidelines, the B. Vitamins
average American needs to increase their
intake of: C. Proteins
D. none of above
A. Fiber, vegetables, and whole grains
B. Fat, cookies, and hamburgers 72. Match the word to the correct abbrevia-
tion.Pound
C. Fat, sugar, calories and sodium/salt
A. tsp.
D. Candy bars, milkshakes and fast food B. lb.
68. Which of the following is incorrect about C. pd.
Water activity or aw? D. oz.
A. Relative humidity over feed at equilib- E. Tbsp.
rium divided by 100.
73. It is one of the oldest methods of food
B. The vapor pressure of the food water preservation and was used by prehistoric
divided by the vapor pressure of the pure people in sun-drying.
water.
A. Solar drying
C. lower than 0.6 = almost of microbial B. Dehydration
is inhibited
C. Preservation
D. lower than 0.9 = almost of bacteria is
D. Drying
inhibited
E. Fresh food aw lower than 0.85 74. In this method food items are dried in the
Sun to remove moisture present in them.
69. Match the correct equivalent.1 stick/cube A. Boiling
butter
B. Freezing
A. 1/4 c. C. Dehydration.
B. 1/2 c. D. none of above
C. 1 T.
75. Define:Non-Continuous cooking
D. 1 c. A. Process where cooking is halted, food
E. 2 T. is cooled and held for complete cooking
later prior to sale or service
70. Match the nutrient to its main func- B. Significant danger or risk to health
tion:Protein from a product, practice, circumstance or
A. To build and repair body tissues event

C. Microscopic organism including bacte- 81. To cut fat into flour with two knives or a
ria, viruses, molds, yeast and some para- pastry blender.
sites A. Grate
D. none of above B. Cut-in
76. What can you create through the pickling C. Mix
process? D. Knead
A. cucumbers to pickles E. Preheat
NARAYAN CHANGDER
B. strawberries to strawberry jelly 82. It is a separation based on a single mea-
C. grapes to raisins surable property of raw material units.
D. potatoes to potatoe salad A. Sorting
B. Grading
77. Your freezer should be set at which tem-
perature of degrees? C. Cleaning
A. 6 D. Weighing
B. 4 83. Match the nutrient with its main func-

tion.Water
C. 2
A. Prevents dehydration, carries vita-
D. 0
mins throughout the body, carries waste
78. To work sugar and fat together until the our of the body, and regulates body tem-
mixture is soft and fluffy. perature.
A. Cream B. To regulate body functions (strong
bones & teeth and maintain fluid balance.)
B. Boil
C. To regulate body functions (nerves,
C. Blend muscles, and skin).
D. Beat D. none of above
E. Bake
84. It is the most practical way to experiment
79. Spoon in the ingredient and then level off. with dehydration.
A. Flour A. Sun Drying

B. Oven Drying
B. Sugar
C. Electric Dehydrator
C. Brown Sugar
D. Solar Drying
D. Water
85. Match the nutrient with its main func-
80. Match the correct equivalent.3 t. tion.Minerals
A. 1/4 c. A. Prevents dehydration, carries vita-
B. 1/2 c. mins throughout the body, carries waste
our of the body, and regulates body tem-
C. 1 T.
perature.
D. 1 c. B. To regulate body functions (strong
E. 2 T. bones & teeth and maintain fluid balance.)

3.9 Fermentation 263
C. To regulate body functions (nerves, A. Vegetables

muscles, and skin).
B. Whole Grains
D. none of above

C. Seafood
86. A condition that occurs when frozen food
has been damaged by dehydration and ox- D. Sodium
idation
88. According to MyPlate, half of your plate
A. freezer distortion should be:
B. food elimination
A. Protein
C. refridgerator burn
B. Dairy and grains
D. freezer burn
C. Fruits and vegetables
87. The Dietary Guidelines suggest that you
should reduce: D. Just fruits
3.9 Fermentation
1. Glycolysis results in the total production A. Photosynthesis
of: B. Cell Respiration
A. 2 ATP
C. Fermentation
B. 4 ATP
D. Oxidation
C. 4 NADH
5. Chlorophyll absorbs a higher percentage of
D. 2 Acetyl CoA
and light.
2. A substance containing microorganisms A. purple and green
that is added to food to bring about
desired flavor, texture, and/or color B. red and blue
changes C. black and orange
A. pure culture D. yellow and green
B. starter
6. What are products in photosynthesis?
C. proteolytic
A. oxygen and carbon dioxide
D. anaerobic
B. carbon dioxide and water
3. The process that involves removing dirt C. glucose and oxygen
and debris in the surface.
D. sunlight and oxygen
A. Cleaning
B. Calibrating 7. The mitochondria is responsible for
C. Sanitizing A. photosynthesis
D. Sterilizing B. anaerobic respiration
4. The ability to keep producing energy even C. aerobic respiration

when no oxygen is present is due to D. fermentation

8. How many ATP are created during the Elec- C. glucose or carbon dioxide
tron Transport Chain D. ADP or ATP
A. 32 or more
14. Photosynthesis is to chloroplasts as cellu-
B. 2 lar respiration is to
C. 4 A. chloroplasts
D. 500 B. cytoplasm
C. mitochondria
NARAYAN CHANGDER
9. Where are the places that sulfur bacteria
live. D. nuclei
A. Near deep sea volcanic vents and in- 15. In glycolysis, glucose is converted into two
side tube worms. molecules of
B. In soil and roots of some plants A. citric acid
C. Near volcanic vents and in soil B. oxaloacetic acid
D. none of above C. pyruvic acid
10. A living organism that is only visible D. Acetyl CoA
through a microscope 16. Fermentation occurs in this part of the cell:
A. atom A. cell membrane
B. microbe B. nucleus
C. ketone C. mitochondria
D. isotoner D. cytoplasm
11. What is the starting molecule for glycoly- 17. The correct word equation for aerobic res-
sis? piration is
A. Glucose A. carbon dioxide + water (+ energy)
→ glucose + oxygen
B. ADP
B. water + oxygen → carbon dioxide +
C. Oxygen
glucose (+ energy)
D. Pyruvic Acid
C. glucose + oxygen → carbon dioxide
12. Which of the following are done by + water (+ energy)
plants? D. glucose + water → carbon dioxide +
A. photosynthesis water (+ energy)
B. cellular respiration 18. Select an effect of high temperatures on

alcoholic fermentation:
C. both
A. Increased speed of ethanol production
D. neither
B. Reduced methanol production rate
13. Which compounds are produced by the two
C. Reduction of the speed of ethanol pro-
main types of fermentation?
duction
A. NAD+ or ATP D. Increased speed of methanol produc-
B. alcohol or lactic acid tion

19. Bread rises due to: C. proteolytic

A. the carbon dioxide created through lac- D. microorganism

tic acid fermentation
25. A mixture of salt and water
B. the oxygen released by photosynthesis
A. curd
C. the carbon dioxide created through
B. microorganism
aerobic respiration
C. yeast
D. the carbon dioxide released through al-
coholic fermentation D. brine
20. What is ATP? 26. This molecule contains three phosphate

groups
A. A molecule that stores fat
A. ADP
B. A molecule that stores genetic infor-
mation B. ATP
C. A molecule that stores enzymes C. Mitochondria
D. A molecule that stores energy D. Nucleus
21. What electron carrier is involved in glycol- 27. What are the reactants for photosynthe-
ysis? sis?
A. Matrix A. Carbon Dioxide & Oxygen
B. Fermentation B. Oxygen & Water
C. NAD+ C. Water & Glucose
D. glycolysis D. Carbon Dioxide & Water
22. Yeast is a/n: 28. What does photosynthsis require to do?
A. plant A. Oxygen
B. Light
B. heterotroph
C. Carbon Dioxide
C. producer
D. Water
D. autotroph
29. Lactic acid fermentation occurs in
23. What is the main use of sourdough type II
A. bread dough
A. Production of aromas in bread
B. any environment containing oxygen
B. Volume to dough and aroma produc-
tion in bread C. muscle cells
C. Acidifier of the dough and the produc- D. mitochondria
tion of aromas in bread 30. The lactic acid fermentation pathway is
D. Masa acidifier used when the cell is lacking:
24. Microbes that make enzymes to digest pro- A. oxygen
tein B. water
A. lipolytic C. carbon dioxide
B. fermentation D. sunlight

31. What is the source of energy for 36. This molecule contains two phosphate
chemosynthesis groups
A. Light energy A. ADP
B. Chemical energy B. ATP
C. Kinetic energy C. Mitochondria
D. none of above D. Nucleus
NARAYAN CHANGDER
37. Which pathways produce carbon dioxide?
32. Glucose is broken down during which pro-
cess A. alcoholic fermentation and Krebs
A. Krebs cycle B. alcoholic fermentation only
B. Calvin cycle C. lactic acid and alcoholic fermentation
C. Glycolysis D. glycolysis, krebs and ETC
D. Photosynthesis 38. Humans use calories they obtain from

as their energy source.
33. What 3 letters do enzymes typically end
A. food
in?
B. water
A. -ose
C. sunlight
B. -ase
D. minerals
C. -ese
39. Which pathway is common to both fermen-
D. -tic
tation and cellular respiration?
34. What macromolecule describes glucose? A. Krebs cycle
A. lipid B. ETC
B. carbohydrate C. glycolysis
C. nucleic acid D. formation of Acetyl CoA
D. protein 40. What process will cells release energy in
the absence of oxygen?
35. Glycolysis w/fermentation pathways
A. Krebs cycle
yields 2 net ATPGlycolysis w/aerobic
pathways yields 38 ATPTherefore, B. Fermentation
A. Glycolysis with aerobic pathways is 19 C. Cellular respiration
times more efficient at energy production D. Glycolysis
B. Glycolysis with fermentation is more
41. How is the energy stored after the process
efficient
of photosynthesis?
C. Glycolysis with fermentation is 19 A. light energy
times more efficient than aerobic respira-
tion B. the energy in chemical bonds
D. Glycolysis with fermentation is use- C. heat energy

less D. none of above

42. What are the first set of reactions in cellu- 48. Cells use the energy stored in food to make
lar respiration? A. ADP

A. Glycolysis B. ATP
B. Krebs cycle C. Glucose
C. cellular respiration D. Water
D. Fermentation 49. Put the following organisms in order on
43. During glycolysis, a glucose enters the cy- the food chain
toplasm and breaks in half to form A. Producer, Herbivore, Carnivore, De-
A. nicotine composer
B. Herbivore, Producer, Carnivore, De-
B. 2 pyruvic acids
composer
C. ADP
C. Producer, Herbivore, Decomposer,
D. mitochondria Carnivore
44. The products of photosynthesis are the D. none of above
A. reactants of cellular respiration. 50. If oxygen is not present what process will
occur in yeast cells?
B. products of cellular respiration.
A. Alcoholic fermentation
C. reactants of fermentation.
B. Respiration
D. products of glycolysis.
C. Photosynthesis
45. How many net ATP are produced during D. Lactic acid fermentation
glycolysis?
51. Clumps of coagulated protein
A. zero
A. brine
B. two
B. curd
C. ten
C. bacteria
D. thirty-six
D. hyphae
46. Enzymes are an example of
52. produces the most ATP.
A. Lipids
A. photosnthesis
B. Carbohydrate
B. aerobic respiration
C. Protein C. anaerobic respiration
D. Nucleic Acid D. glycolysis
47. Which molecule is broken down by glycol- 53. Which macromolecule immediately pro-
ysis? vides the energy need to charge ATP?
A. citric acid A. Nucleic Acid
B. oxygen B. Protein
C. ADP C. Lipid
D. glucose D. Carbohydrate

54. The purpose/benefit of fermentation path- 60. O2 is the chemical formula for
ways is that they:
A. Oxygen
A. create ATP
B. Carbon Dioxide
B. recycle NAD+ so that glycolysis can
continue C. Glucose
C. create NADH D. Water
D. yield FADH2 and pyruvate
NARAYAN CHANGDER
61. One of the first steps to identifying a type
55. What are the parts of the ATP molecule?
of bacteria
A. adenine, thylakoids, stroma
A. mycelium
B. stroma, grana, chlorophyll
C. adenine, ribose, phosphate groups B. spore
D. NADH, NAHPH, FADH C. gram’s stain
56. Bacteria that must have oxygen to func- D. cytoplasm

tion
A. aerobic 62. Which organelle is responsible for cellular
respiration?
B. anaerobic
A. Chloroplast
C. facultative
D. none of above B. Mitochondria
57. The most important product of the electron C. Lysosome

transport chain in cellular respiration is D. Nucleus
A. ATP
B. NADH 63. How many ATP molecules are produced
during fermentation?
C. ADP
D. NAD+ A. zero
58. During which step of cellular respiration is B. two

carbon dioxide released? C. ten
A. Calvin Cycle
D. thirty-six
B. Glycolysis
C. Kreb’s cycle 64. Prior to entering the Krebs Cycle, each
D. electron transport pyruvate molecule loses electrons, hydro-
gen ions, and a carbon, forming an energy-
59. What are the waste products from fermen- rich molecule of
tation? (Choose all that apply)
A. Acetyl-CoA
A. starch
B. Citrate
B. carbon dioxide
C. glucose C. Oxaloacetate
D. alcohol D. Malate

65. Which of the following statements is 70. NADH is produced by the oxidation of:
true? A. G3P

A. Animal cells use cellular respiration B. DHAP
and plant cells only use photosynthesis
C. PEP
B. Animal cells use photosynthesis and
D. 1, 3 BPG
cellular respiration and plants just use
photosynthesis 71. What is the main purpose of the light re-
C. Animal cells use cellular respiration, actions?
plant cells use both cellular respiration A. To provide the energy and electrons
and photosynthesis for the calvin cycle
D. Animal and plant cells both use cellular B. To capture energy and make sugar
respiration and photosynthesis
C. To reflect green light
66. C6H12O6 is the chemical formula for D. To make sugars
A. Carbon Dioxide 72. Organisms that are able to take inorganic
B. Water raw materials and convert them into or-
ganic products to use for food are called
C. Oxygen
A. Autotrophs
D. Glucose
B. Heterotrophs
67. The end products of the KREBS cycle in- C. Decomposers
clude all of the following except
D. Consumers
A. carbon dioxide
73. Which of the following can be compared to
B. pyruvic acid a battery in need of recharging? (empty
C. ATP wallet)
D. NADH A. ADP
B. ATP
68. Besides alcohol, What is the product of al-
coholic fermentation? C. Ribose
A. Glucose D. Adenosine
B. Carbon dioxide 74. What is the site of cellular respiration in a

cell?
C. Oxygen
A. stomata
D. Pyruvic acid
B. chloroplast
69. Energy pathways that depend on oxygen C. mitochondria
are referred to as:
D. chlorophyll
A. aerobic
75. Cellular respiration is the
B. cyclic
A. process that releases energy by break-
C. anaerobic
ing down glucose and other food moleu-
D. oxygen-depleted cules in the presence of oxygen.

B. process of trapping sunlight to make 81. Ecuadorian soccer team that is always sad
glucose and oxygen. at the international level:
C. a process that only plants use to make A. Emelec
food. B. League of Quito
D. a process that animals use to make C. Valley Independent
food.
D. Guayaquil city
76. Lengthened hyphae that have intertwined
NARAYAN CHANGDER
and formed a branched network 82. which of the following is the result of gly-
colysis?
A. fungi
A. reduction of FAD to FADH2
B. yeast
B. production of carbon dioxide
C. mycelium
C. conversion of glucose to 2 three car-
D. pure culture bon compounds
77. The release in energy from the sugar that D. conversion of NADH to NAD+
are in plant and animal cells is called
83. Which of the following best describes pho-
A. photosynthesis tosynthesis?
B. transpiration A. Photosynthesis converts radiant en-
C. cellular respiration ergy into chemical energy.
D. transition B. Photosynthesis produces carbohy-
drates.
78. Electrons are donated to the ETC by C. Plants need sunlight, carbon dioxide,
A. ATP and NADH water, nutrients, and chlorophyll to com-
B. ATP and NAD+ plete photosynthesis.
D. Plants use chlorophyll, water, and car-
C. FADH2 and NADH
bon dioxide to make sugar.
D. NAD+ and ATP
84. Which of the following is not made through
79. Which is correct about fermentation? fermentation?
A. take place without oxygen A. sourkraut
B. uses the ETC B. bread
C. occurs only in bacteria C. yogurt
D. is an aerobic process D. butter
80. Cellular respiration is called an aerobic pro- 85. Fungi that form a mycelium structure with
cess because it requires a fuzzy appearance
A. light A. mold
B. exercise B. yeast
C. oxygen C. aerobic
D. glucose D. bacteria

86. What are the products of anaerobic respi- 92. Cellular respiration uses 1 molecule of glu-
ration? cose to produce approximately ATP
molecules.

A. Glucose and oxygen
B. Carbon dioxide and water A. 2
C. Lactic acid B. 4
D. Carbon monoxide C. 32
87. A substance that is produced in addition to D. 36
the main product of a reaction
A. by-product 93. Which of the following is example of the
B. brine application of biofilter
C. curd A. Paint industry

D. genus B. Paper industry
88. In which eukaryotic organelles does photo- C. Food Industry
synthesis occur?
D. All of the above
A. mitochondria
B. stomata 94. Can be caused by contaminated canned
foods or raw honey
C. xylem
D. chloroplast A. Tetanus
89. Microbes that produce enzymes to digest B. Botulism

fats C. Myasthenia gravis
A. lipolytic
D. Rotator cuff tear
B. halpphilic
C. proteolelic 95. What are the raw materials of cellular res-
piration?
D. by=product
A. glucose and oxygen
90. What are the products of cellular respira-
tion? B. carbon dioxide and water
A. 6CO2 and 6H2O C. glucose and carbon dioxide
B. 6CO2 and C6H12O6 D. glucose and water
C. 6O2 and C6H12O6
D. 6O2 and 6H2O 96. O2 + 6H20 + light energy → C 6 12 6 2
In this chemcial equation, the red part is
91. What is one of the reactants of cellular res- called the
piration?
A. products
A. energy
B. raw materials
B. glucose
C. carbon dioxide C. yields
D. water D. production

97. Glycolysis produces each of the following C. cocci

except: D. none of above
A. a net gain of 2 ATP
103. How do organisms get the energy they
B. 2 NADH need?
C. 2 pyruvate A. by burning food molecules and releas-
D. 2 carbon dioxide ing their energy as heat
B. by breathing oxygen into their lungs
NARAYAN CHANGDER
98. A kingdom that is home to yeasts and
and combining it with carbon dioxide
molds
C. by breaking down food molecules grad-
A. hyphae
ually and capturing their chemical energy
B. bacilli
D. by using the sun’s energy to break
C. microorganisms down food molecules and form chemicals
D. fungi
104. The expression “feel the burn” means
99. Which mixed LAB culture is used for lactic that a person exercising is doing
fermentation in yogurt production A. lactic acid fermentation
A. Streptococcus pyogenes-Lactobacillus B. alcoholic fermentation
casei C. photosynthesis
B. Streptococcus pneumoniae-Lactobacillus D. aerobic respiration
plantarum
C. Streptococcus thermophilus-Lactobacillus 105. Which of the following is an example of
bulgaricus an AUTOTROPH?
D. none of above A. Appletree

B. Dog
100. What two forms of energy are produced
from the light-dependent reaction? C. Mushroom
A. Energy and water D. Human
B. ATP and ADP 106. How are photosynthesis and cellular res-
piration related?
C. ATP and NADPH
A. They have opposite equations
D. NADP and NADPH
B. they have the same equation
101. ATP is a type of:
C. they both produce carbon dioxide
A. acid.
D. they both produce oxygen
B. energy.
107. What is the name of the process that
C. enzyme.
helps make beer and wine?
D. yeast.
A. Fermentation
102. Rod-shaped bacteria B. Alcoholic fermentation
A. bacilli C. Lactic acid fermentation
B. spirilla D. Glycolysis

108. Which is not a waste product of cellular C. the sun

respiration? D. the food we eat/make

A. Water
114. What is the equation for cellular respira-
B. Heat tion?
C. Carbon Dioxide A. C6H12O6 + 6O2 → → → 6CO2 +
D. Oxygen 6H2O
B. C6H12O6 + 6CO2 → → → 6O2 +
109. A baker uses yeast to make bread dough. 6H2O
This is an example of
C. 6 CO2 + 6H2O → → → 6O2 +
A. Lactic acid fermentation C6H12O6
B. Alcoholic fermentation D. none of above
C. Aerobic respiration
115. What is cellular respiration?
D. Photosynthesis
A. the breakdown of glucose to release
110. Which Chemical Reaction? Glucose be- ATP
comes carbon dioxide and alcohol. B. the breakdown of glucose to release
A. Photosynthesis NADH
B. Fermentation C. the breakdown of glucose to release

FADH
C. Cellular Respiration
D. the breakdown of glucose to release
D. none of above carbon
111. Where is Cellular Respiration located? 116. Where does glycolysis occur?
A. Chloroplast in plants A. mitochondrial matrix
B. Mitochondria found in plants and ani- B. cytoplasm
mals C. inner membrane of mitochondria
C. Muscles D. outer membrane of mitochondria
D. All of the above
117. O 2 2 → C6H12O6 + 6O2In this chemcial
112. What is the amount of energy needed to equation, the red part is called the
raise the temperature of 1 gram of water A. products
1 degree celusius?
B. raw materials
A. Anaerobic C. yields
B. Calorie D. production
C. Aerobic
118. Where does cellular respiration take
D. Matrix place?
113. The main source of energy for all life A. chloroplast
comes from B. mitochondria
A. the Earth C. ribosomes
B. the moon D. nucleus

119. What is a disadvantage of fermenta- 125. Which of the following is true about
tion? anaerobic respiration?
A. It occurs in the absence of oxygen A. It is a fast process
B. It produces too much ATP B. It allows organisms to live in places
C. It doesn’t produce a lot of energy with little oxygen
D. none of above C. It evolved before aerobic respiration
D. all of the above
NARAYAN CHANGDER
120. At what temperature of fermentation is
best achieved?
126. One thing chemosynthesis and photosyn-
A. 68-72 ◦ F thesis have in common is that they both
B. 68-82 ◦ F require
C. 58-72 ◦ F A. energy
D. 48-70 ◦ F B. glucose
121. What does the “TP” in ATP stand for? C. water
A. 2 phosphates D. none of above

B. tri (3) phosphates 127. What is the memory aid for Photosynthe-
C. Two proteins sis?
D. tri (3) proteins A. COWS GO
122. Which process in aerobic cellular respira- B. GO COW And Take Pizza
tion makes the most ATP? C. Go where land awaits
A. Krebs Cycle D. ATP
B. Glycolysis
128. The two main types of fermentation are
C. Fermentation called
D. ETC (Electron Transport Chain) A. alcoholic and aerobic
123. What important molecule is generated in B. aerobic and anaerobic
fermentation?
C. alcoholic and lactic acid
A. ATP
D. lactic acid and anaerobic
B. ADP
C. NAD+ 129. When oxygen is present, the most effi-
cient sequence of events is:
D. NADH
A. glycolysis → Krebs cycle → electron
124. The purpose of cellular respiration is to transport chain
produce?
B. glycolysis → electron transport chain
A. energy → Krebs cycle
B. oxygen C. glycolysis → fermentation
C. sugar D. ETC → glycolysis → fermentation →
D. protein Krebs

130. Any substance that is acted upon by an 135. The formula for glucose is
enzyme is called a(n)? A. C6H12O6

A. Coenzyme B. H12C6O6
B. Substrate C. O6H12C6
C. Vitamin D. none of above
D. Polypeptide 136. Lactic acid fermentation occurs in your
muscles after a workout because your cells
131. Which terms best describe autotrophs? are struggling to get
A. Plants; producers A. Glucose
B. Animals; producers B. Sunlight
C. Plants; consumers C. Oxygen
D. Animals; consumers D. Water
132. Which of the following results in the stor- 137. Cellular Respiration’s goal is to
age of energy in terms of the ATP/ADP A. make water
cycle? B. make ATP
A. The breaking of the bond between the C. make glucose
5-carbon sugar and the 1st phosphate
group D. make oxygen
B. The addition of a phosphate group 138. Some bacteria found in still ponds or deep
in the soil are if they come into contact
C. The removal of a phosphate group with oxygen.
D. The addition of glucose A. energized
133. The energy in ATP is stored B. revitalized
A. in the bond between the second and C. poisoned

third phosphate D. none of above
B. in the bond between the first and sec- 139. Where does the Electron Transport Chain
ond phosphate get the high energy electrons it needs?
C. in the bond between the adenosine A. ATP Synthase
and the first phosphate
B. Ribosomes
D. I like turtles C. Krebs Cycle & Glycolysis
134. The fermentation pathway is used when D. Mitochondria
the cell is lacking
140. Where does the Krebs Cycle take place?
A. air A. Cristae
B. carbon dioxide B. Matrix
C. ATP C. cytoplasm
D. oxygen D. nucleus

141. In which organelle inside of plant cells 146. Fermentation is cellular respiration with-
does the process of photosynthesis occur? out which molecule?
A. Mitochondria A. CO2
B. Ribosomes B. O2
C. Cell Wall C. C6H12O6
D. Chloroplasts D. none of above
NARAYAN CHANGDER
142. What is the purpose of Fermentation? 147. Yeast is involved in what type of fermen-
tation?
A. To change sunlight energy into food
(sugar) A. lactic acid
B. To obtain energy from food in the form B. alcoholic
of ATp C. digestive
C. To obtain energy from food without us- D. original
ing oxygen
148. Because fermentation takes place with-
D. All of the above out oxygen, it is said to be
143. To get the most ATP molecules for energy A. aerobic
in cellular respiration, you have to have B. anaerobic
lots of?
C. cyclic
A. hydrogen
D. oxygen-rich
B. oxygen
149. What is the energy source for photosyn-
C. carbon dioxide
thesis?
D. water
A. Enzymes
144. Which of the following is an advantage B. Sunlight
of fermenting foods? C. Glucose
A. Microbes shorten shelf life of some D. Carbohydrates
foods
B. Microbes accelerate softening of 150. Which one is NOT an advantage of glycol-
foods ysis?
A. There is a net gain of 2 ATP
C. Microbes help preserve some foods
B. The process is really fast
D. Microbes cause foods to sour
C. No oxygen is required
145. A process in which a liquid is heated un-
D. It is aerobic.
til pathogens and some spoilage bacteria
have been destroyed 151. Which is a product of the ETC?
A. by-product A. Carbon dioxide
B. pasteurization B. Glucose
C. fermentation C. Oxygen
D. mold D. Water

152. Which of the following is not a require- B. Nicotinamide adenine dinucleotide

ment for glycolysis? phosphate

A. Oxygen C. Nicotinamide adenine dinucleotide
B. ATP D. none of above
C. NAD+ 158. Which statement about photosynthesis is
D. Glucose correct?
A. Plants get the energy they need for
153. Where do animals get the oxygen and photosynthesis from water.
glucose they need for cellular respiration?
B. Plants get the energy they need for
A. Plants photosynthesis from soil.
B. Mitochondria C. Plants get the energy they need for
C. Sun photosynthesis from sunlight.
D. other animals D. Plants do not require energy to per-
form photosynthesis.
154. What molecule is being broken down in
glycolysis? 159. What is the source of most energy in a
food web?
A. Citric Acid
A. Mouse
B. Oxygen
B. Green plants
C. ADP
C. Flowers
D. Glucose
D. Owl
155. Which substance from the light-
160. How can energy from the sun be trans-
dependent reactions of photosynthesis is a
ferred to animals?
source of energy for the light-independent
reactions? A. The sun’s energy is transformed into
food by plants, animals eat plants as food
A. ADP
so that they can transform that food into
B. H2O energy.
C. NADPH B. Plants produced energy through pho-
D. pyruvic acid tosynthesis, animals that eat that energy
can produce food.
156. When particles move from areas of high C. Plants transformed energy of the sun
concentration to areas less concentrated, into gases that animals can breath in to
this has taken place. use as energy through respiration.
A. photosynthesis D. Animals are able to use energy from
B. mitosis the sun by eating the plants that provides
energy for the animals.
C. endocytosis
D. diffusion 161. Different organisms follow different fer-
mentation pathways due to a difference
157. What does NAD+ stand for? in:
A. Adenosine triphosphate A. temperature & color

B. number of cells B. glucose, energy and carbon dioxide

C. food they consume C. unicorn farts
D. enzymes D. carbon dioxide, energy and water
162. What does it mean for something to be 168. A plant is releasing a gas. What is the
anaerobic? most likely gas?
A. It requires CO2 A. co2
NARAYAN CHANGDER
B. It does not require CO2 B. methane
C. It requires Oxygen C. water vapor
D. It does not require Oxygen D. oxygen
163. Spiral bacteria 169. How do amino acids accumulate in sour-

dough?
A. bacilli
A. Accumulate by the growth of Lb. San-
B. cocci franciscensis
C. spirilla B. Accumulate by the growth of Lb. plan-
D. none of above tarum
C. They accumulate during fermentation
164. What is the left part of a chemical equa-
by proteolysis of flour enzymes.
tion called? H 2 + → H2O
D. none of above
A. Reactants
B. Products 170. How many CO2 molecules are produced
by the Krebs Cycle for a molecule of glu-
C. Yields
cose?
D. Chemical Equation
A. 2
165. What is the product of both photosynthe- B. 4
sis and chemosynthesis C. 6
A. Glucose D. 3
B. Water
171. Where does photosynthesis occur?
C. Oxygen
A. mitochondria
D. none of above
B. stomata
166. Herbivores are C. xylem
A. Meat eaters D. chloroplast
B. Plant eaters
172. Along with 2ATP, what is produced dur-
C. Autotrophs ing glycolysis?
D. Hetotroughs A. 6CO2
167. The output/products of cellular respira- B. 6O2
tion are- C. C6H12O6
A. glucose, hemoglobin, and water D. 2 pyruvate

173. If your body runs out of oxygen, it will 179. NADH and FADH2
begin to perform A. carry electrons to the ETC.

A. alcohol fermentation B. bind with Acetyl CoA.
B. photosynthesis C. supply energy for the cell.
C. cellular respiration D. make water.
D. lactic acid fermentation
180. Bacteria that live in environments with-
174. The energy carrier that the cell uses to out Oxygen
power its day to day activities is A. Endospores
A. ATP B. Aerobes
B. NADH C. Anarobes
C. FADH2 D. Viruses
D. glucose
181. Select all that are raw materials for Pho-
175. In cleaning your fermentation tool and tosynthesis.
equipment, what is acceptable type of de- A. Water
tergents to be use?
B. Carbon Dioxide
A. Mild dish detergents
C. Oxygen
B. Soap detergents
D. Sunlight (Light Energy)
C. Dishwashing detergents
E. Glucose (Sugar/food)
D. Ionic detergents
182. Which is not part of the net products of
176. Which is a product of Kreb’s Cycle? Glycolysis?
A. Carbon dioxide A. 2 ATP
B. Glucose B. 2 NADH
C. Pyruvate C. 2 Pyruvate
D. Water D. 2 CO2
177. Is one-thousandth (0.001) of a millime- 183. Yeast follow this fermentation pathway:
ter
A. Krebs
A. micrometer
B. Alcoholic
B. gram’s stain C. Lactic acid
C. spirilla D. Glycolysis
D. cocci
184. Which of the following molecules is NOT
178. Which molecule isn’t an energy carrier? a byproduct of cellular respiration?
A. FADH2 A. CO2
B. NADH B. Heat
C. oxygen C. H2O
D. ATP D. ATP

185. When respiration occurs with oxygen, it 191. Enzymes are capable of increasing the
is called rate of a chemical reaction within a liv-
A. anaerobic ing cell. Enzymes accomplish this through
which of the following means?
B. aerobic
A. reducing the number of products
C. light-dependent
B. reducing the activation energy
D. fermentation
C. increasing the temperature of the cell
NARAYAN CHANGDER
186. The purpose of cellular respiration is to
D. increasing the concentration of reac-
A. make water tants
B. make ATP
C. make glucose 192. Cellular respiration takes place in the
D. make oxygen A. nucleus

B. cytoplasm
187. What process requires oxygen?
A. Aerobic C. ribosomes
B. Calorie D. mitochondria
C. Anaerobic 193. Fermentation occurs in the absence of
D. Matrix oxygen and is therefore considered to be
a pathway.
188. Some chemosynthetic bacteria change the
hydrogen sulphide from volcanic vents into A. aerobic
B. anaerobic
A. Oxygen C. high energy yield
B. Carbon dioxide D. dead-end
C. Sulfur
D. none of above 194. When energy depleted elements associ-
ated with a proton are accepted by an or-
189. What type of fermentation does yogurt ganic molecule, the process is called.
use? A. Fermentation
A. alcoholic
B. Respiration
B. lactic acid
C. Anabolism
C. original
D. Catabolism
D. none of above
195. Which kinds of cells carry out cellular res-
190. What is the function of ATP in living
piration?
things?
A. provides energy for cells A. plant cells
B. stores genetic information B. animal cells

C. provides structure in the nucleus C. bacterial cells
D. none of above D. all cells

196. Which of the following are energy storing B. mycelium, hyphae, spores
molecules? (choose all that apply) C. yeast, viruses, mycelium

A. oxygen D. bacteria, yeast, mold
B. ATP
202. What is the function of oxygen in the pro-
C. NADH cess of cellular respiration?
D. FADH2 A. to deliver hydrogen ions to the elec-
197. When humans exercise, which of the fol- tron transport chain
lowing is not a source of ATP? B. to pick up electrons at the end of the
A. lactic acid fermentation electron transport chain
C. to provide oxygen for the production of
B. ATP stored in muscles
carbon dioxide
D. to give a source of energy to the Krebs
D. alcoholic fermentation cycle
198. What substance produced by alcoholic fer- 203. Which of the following is not part of cel-
mentation makes bread rise? lular respiration?
A. lactic acid A. electron transport
B. oxygen B. glycolysis
C. alcohol C. Krebs cycle
D. carbon dioxide D. Calvin cycle
199. How many FADH2 molecules are pro- 204. How many ATP molecules are created by
duced by 1 molecule of glucose? fermentation?
A. 1 A. 0
B. 2 B. 2
C. 3 C. 12
D. 4 D. 36
200. What are the stages of cellular respira- 205. What does anaerobic mean?
tion? A. oxygen required
A. Light Dependent Reactions and Light B. no oxygen requied
Independent Reactions
C. water required
B. Lactic Acid Fermentation and Alcoholic
Fermentation D. no water required
C. Glycolysis, Krebs Cycle, and Electron 206. What are the products of photosynthe-
Transport Chain sis?
D. Interphase and Mitosis A. water and carbon dioxide
201. Three categories of microbes can have B. oxygen and glucose

positive uses in food are C. oxygen and carbon dioxide
A. bacteria, viruses, hyphae D. oxygen and water

207. Which of the following equation explains 212. Soy sauce is an example of..
cellular respiration? A. yeast fermentation
A. sugar+water → salt+sunlight B. mold fermentation
B. sugar+oxygen → water+carbon C. bacterial fermentation
dioxide+energy D. lactic acid fermentation
C. water+carbon dioxide+sunlight → 213. The name of the process that takes place
sugar+oxygen when organic compounds are broken down
NARAYAN CHANGDER
D. Sugar+energy → water+carbon in the absence of oxygen is
dioxide+oxygen A. respiration.
B. oxidation.
208. How do the equations for photosynthe-
sis and cellular respiration relate to each C. fermentation.
other? D. none of above
A. They are the same. 214. Microbes that require high salt concentra-
B. They are opposites. tions to function
C. They are completely different reac- A. halophilic

tions. B. genus
D. none of above C. species
D. hyphae
209. Leaves look green because
215. What is the main energy carrying
A. they eat their vegetables molecule going from glycolysis to aerobic
B. to blend into their environment respiration?
C. they contain a molecule named chloro- A. ATP

phyll B. Mr. Lin’s imaginary bear
D. they are sick C. NADH
D. pyruvate
210. What is often used as a reactant in
chemosynthesis? 216. Living organisms that are only visible
through a microscope
A. Sunlight
A. fungi
B. Glucose B. bacteria
C. Sulfates C. microorganism
D. none of above D. bacilli
211. The term “anaerobic” means: 217. How do animals get the glucose they
need for Cellular Respiration?
A. with oxygen.
A. By eating food (carbohydrates)
B. without oxygen. B. By making it via photosynthesis
C. alive. C. By sleeping
D. nonliving. D. By breathing

218. What is glucose converted to during gly- C. lactic acid

colysis? D. none of above

A. Acetyl-Co A
224. The cell organelle where cellular respira-
B. Coenzyme A tion occurs is the-
C. Pyruvate A. nucleus
D. Sucrose B. mitochondria
C. cell membrane
219. Cellular respiration benefits organisms
by D. ribosomes
A. forming carbon dioxide 225. What comes next after glycolysis if oxy-
B. breaking down glucose gen is present
C. transferring energy to ATP A. Krebs cycle

B. Electron transport chain
D. consuming oxygen
C. Alcoholic Fermentation
220. Where does photosynthesis take place? D. Lactic Acid Fermentation
A. mitochondria
226. The green color in plants come from
B. chloroplast
A. Chlorophyll
C. ribosomes
B. Chloroplasts
D. nucleus C. Mitochondria
221. Which of the following sequences is in the D. none of above
correct order?
227. Energy is released from ATP when
A. Krebs→Glycolysis→ETC
A. a phosphate group is added
B. ETC→Krebs→Glycolysis B. adenine bonds to ribose
C. Glycolysis→Krebs→ETC C. ATP is exposed to sunlight
D. ETC→Glycolysis→Krebs D. a phosphate group is removed
222. What three things does yeast need to 228. Where is Fermentation located?
grow? A. Chloroplast in plants
A. Soil, food, moisture B. Mitochondria found in plants and ani-
B. Moisture, sugar, cool termperature mals
C. Moisture, warmth, food C. Muscles
D. Agar, sugar, moisture D. All of the above
229. A kingdom of living organisms that bac-
223. Fermentation in muscle cells produces a
teria fit into
waste product called The buildup of
this product makes you feel fatigue and A. fungi
soreness. B. spirilla
A. glucose C. cocci
B. ethanol D. monera

230. Extremely small single-celled organisms 236. The methane-producing bacteria belong
that multiply through cell division to
A. fungi A. archaebacteria
B. fungus B. prokaryotes
C. bacteria C. eukaryotes
D. micrometer D. urkaryotes
231. What is a disadvantage of fermentation 237. Where does the majority of ATP genera-
NARAYAN CHANGDER
as a process? tion occur?
A. It produces too much ATP A. glycolysis
B. It only produces 2 ATP B. lactic acid fermentation
C. It occurs in the absence of oxygen C. aerobic respiration
D. It is only for quick bursts of energy D. photosynthesis
232. What is the pigment in chloroplasts that 238. Aerobic respiration is different from
performs photosynthesis? anaerobic respiration in that aerobic res-
A. Chlorosynthesis piration needs
B. Chlorophyll A. chlorophyll
C. ADP B. carbon dioxide
D. Electron Transport C. glucose
233. How many ATP are produced in fermen- D. oxygen
tation? 239. Heterotrophs are also known as
A. 0 A. instigators
B. 30 B. producers
C. 2 C. consumers
D. too many to count
D. ‘the same’
234. The energy needed to win a 1-minute
240. What gas is released into the air during
footrace is produced mostly by
cellular respiration?
A. lactic acid fermentation
A. oxygen
B. cellular respiration
B. carbon dioxide
C. using up store of ATP
C. water
D. breaking down fats
D. glucose
235. Which of the following is NOT an input
for glycolysis? 241. Fermentation makes ATP entirely from
glycolysis. Since it takes place in the cy-
A. glucose toplasm of the cell, the mitochondria are
B. ADP
C. NAD+ A. inactivated
D. pyruvic acid B. also involved

C. not involved 247. Which of the following is an upstream

process.
D. none of above

A. Product recovery
242. Most plants appear green because chloro-
B. Product purification
phyll
C. Media formulation
A. absorbs green light.
D. Cell lysis
B. absorbs violet light.
C. reflects green light. 248. All living things do which of the follow-
ing?
D. does not absorb violet light.
A. Chemosynthesis
243. Plants need from the air for photo- B. Respiration
synthesis
C. photosynthesis
A. oxygen
D. all of the answers
B. soil
249. Before fermentation can occur,
C. carbon dioxide
A. water must be plentiful.
D. sugar
B. glycolysis must break down glucose
244. The waste products of alcoholic fermen- into pyruvate.
tation are ethanol and
C. glucose must form.
A. CO2
D. there must be an accumulation of car-
B. pyruvate bon dioxide.
C. citrate 250. A stack of thylakoids is called a
D. ADP A. granum
245. Where in the cell does fermentation oc- B. stroma
cur? C. stomata
A. chloroplast D. mesophyll
B. mitochondrion E. chloroplast
C. cytoplasm
251. What is the purpose of Cellular Respira-
D. none of above tion?
246. What is the net gain of ATP during glycol-
(sugar)
ysis?
B. To obtain energy from food in the form
A. 1
of ATP
B. 2
C. To obtain energy from food without us-
C. 3 ing oxygen
D. 4 D. All of the above

252. What are reactants in cellular respira- 257. All of the following are sources of energy
tion? for humans during exercise except
A. oxygen and carbon dioxide A. Stored ATP
B. carbon dioxide and water B. Alcoholic fermentation
C. glucose and oxygen C. Lactic acid fermentation

D. Cellular respiration
D. sunlight and oxygen
NARAYAN CHANGDER
258. Identify the correct sequence during the
253. Which substance is NOT necessary for industrial production of substances.
glycolysis to happen?
A. Inoculation, screening, fermenta-
A. Oxygen tion, downstream processing, removal of
B. Glucose waste
C. ADP B. Screening, Inoculation, fermenta-

tion, downstream processing, removal of
D. NAD+ waste
254. Where does aerobic respiration occur? C. Fermentation, screening, inoculation,

removal of waste, downstream process-
A. glucose molecule ing
B. mitochondria D. Fermentation, inoculation, inoculation,
C. cytoplasm removal of waste, downstream process-
ing
D. chloroplast
259. Which food product is produced using
255. What are the 2 types of cellular respira- LACTIC ACID fermentation?
tion? A. yogurt
A. Aerobic respiration in the absence of B. ice cream
oxygen
C. peanut butter
B. Aerobic respiration in the presence of
D. bread
oxygen
C. Anaerobic respiration in the absence 260. Glycolysis requires
of oxygen A. ATP
D. Anaerobic respiration in the presence B. Oxygen
of oxygen C. sunlight
256. Lactic acid fermentation occurs in your D. NADP+
muscles after a workout because your cells
261. What molecule carries chemical energy
are struggling to get
that cells use for their functions?
A. Glucose A. ADP
B. Sunlight B. ATP
C. Oxygen C. NAD+
D. Water D. NADP+

262. How many ATP are produced solely by B. Yeast and bacteria have no access to
the fermentation pathway? glucose

A. 0 C. Yeast and bacteria are unicellular and
B. 2 can survive on minimal ATP production,
while complex multicellular organisms re-
C. 4 quire much more ATP
D. 30 D. Yeast and bacteria are autotrophs and
make their own food, so the presence of
263. What are the reactants in the equation of
mitochondria is irrelevant and ATP is not
Cellular Respiration?
a necessity.
A. Glucose and Oxygen
B. Glucose and Water 268. What cells in the body may undergo lactic
acid fermentation during exercise?
C. Carbon Dioxide and Water
A. Muscle cells
B. Fat cells
264. What are the reactions of reactants of C. Liver cells
the equation of Photosynthesis?
D. Skin cells
A. Glucose and Sugar
B. Carbon Dioxide and Water 269. After glycolysis, if no oxygen is present,
the muscle cells will begin
C. Glucose and Oxygen
A. alcoholic fermentation
B. lactic acid fermentation
265. How are lactic acid and alcoholic fermen-
C. the ETC
tation similar?
A. They have the same products D. the Krebs cycle
B. They have the same reactants 270. The study of living organisms too small
C. They both require oxygen to be seen by the unaided human eye
D. They occur in the same organisms A. bacilli

B. aerobic
266. Which of the following is not a product of
fermentation? C. microbiology
A. Lactate D. cytoplasm
B. Oxygen 271. What is photosynthesis?
C. Carbon dioxide A. The process in which humans eat their
D. Ethanol food
B. When a photographer takes a photo.
267. Yeast and bacteria can survive on gly-
colysis and fermentation pathways alone, C. To get your pictures from the photo
while animals require aerobic pathways. lab.
Why is this true? D. The process in which plants make their
A. Yeast and bacteria do not need ATP food.

272. Where does glycolysis take place in D. allow anaerobic production of ADP
cells?
A. Cytoplasm 278. In addition to ethanol (2-carbon alcohol),
alcoholic fermentation forms
B. Mitochondrion
A. water
C. Endoplasmic Reticulum
B. carbon dioxide
D. Ribosomes
C. lactic acid
273. The pathways that produce ATP are:
NARAYAN CHANGDER
D. pyruvate
A. glycolysis and fermentation
B. fermenation and Krebs 279. Your muscles start to burn while exercis-
C. glycolysis, fermenation and ETC ing. This is an example of
D. glycolysis, Krebs and ETC A. Photosynthesis
274. Krebs Cycle takes place in the: B. Alcoholic fermentation

A. Cytoplasm C. Lactic acid fermentation
B. Matrix D. Aerobic respiration
C. Ribsome
280. A group of living organisms that have
D. InterMembrane Space similar characteristics
275. What are the raw materials for photosyn- A. genus
thesis?
B. species
A. glucose and oxygen
C. pasteurization
B. water, light and carbon dioxide
D. brine
C. glucose and carbon dioxide
D. water, light and oxygen 281. The overall goal of cellular respiration is
to make:
276. Which of the following organelles is re-
sponsible for cellular respiration? A. Glucose
A. Mitochondria B. ATP
B. Nucleus C. Oxygen
C. Cytoplasm D. Water
D. Ribosome
282. Plants have chloroplasts to carry out pho-
277. What phrase best describes the main role tosynthesis, but animals do not. Which
of fermentation? organisms have mitochondria to carry out
A. convert glucose into pyruvate and cellular respiration?
NADPH A. animals
B. produce lactic acid to counteract an B. plants
oxygen deficit
C. both
C. allow glycolysis to continue making
small amounts of ATP D. neither

283. This is the first step of cellular respiration 289. This process does not make ATP alone,
A. Glycolysis but it allows glycolysis to continue making
ATP when oxygen is unavailable for cellu-

B. Lactic Acid Fermentation lar respiration.
C. Alcoholic Fermentation A. Fermentation
D. Aerobic Respiration B. Electron Transport Chain
284. Which of the following is an example of C. Glycolysis

a HETEROTROPH? D. Kreb’s cycle
A. Grass
290. Fermentation is:
B. Algae A. Cellular Respiration
C. Lemon Tree B. Photosynthesis
D. Bear C. Aerobic
285. Glycolysis results in the net gain of: D. Anaerobic
A. 2 ATP 291. How are cellular respiration and photo-
B. 4 ATP synthesis almost opposite processes?
C. 4 NADH A. Photosynthesis removes oxygen from
the atmosphere, and cellular respiration
D. 2 Acetyl CoA puts it back.
286. Seeds of fungi B. Photosynthesis releases energy, and
cellular respiration stores energy.
A. spore
C. Photosynthesis removes carbon diox-
B. yeast
ide from the atmosphere, and cellular res-
C. mold piration puts it back.
D. starter D. all of the above
287. What is the name of the 1st step of cel- 292. Where does cellular respiration take
lular respiration? place in the cell?
A. Glycolysis A. Cell Membrane
B. Kreb’s Cycle B. Nucleus
C. ETC C. Mitochondria
D. Anaerobic respiration D. Vacuole
288. Breathing heavily after running a race is 293. Which is the correct chemical equation for
your body’s way of cellular respiration?
A. making more citric acid. A. Glucose (Sugar) + Water + Oxygen
→ Carbon Dioxide + Oxygen + ATP (En-
B. repaying an oxygen debt.
ergy)
C. restarting glycolysis. B. ATP (Energy) + Oxygen → Carbon
D. stopping the electron transport chain. Dioxide + Water + Glucose (Sugar)

C. Glucose (Sugar) + Carbon Dioxide → 299. Which is untrue about lactic acid?
Oxygen + Water + ATP (Energy) A. It forms in muscles under anaerobic
D. Glucose (Sugar) + Oxygen → Carbon conditions
Dioxide + Water + ATP (Energy)
B. It can travel through the blood stream
294. In the cheese-and yogurt-making indus- to the liver
try, organisms produce lactic acid, which C. In the liver it can be recycled back into
ends up the food product. pyruvate
NARAYAN CHANGDER
A. spoiling D. It is lost as sweat during extreme ex-
B. flavoring ercise
C. energizing
300. Every time you exhale (breathe out),
D. none of above your body is getting rid of
295. Yeast can be forced into an anaero- A. glucose
bic environment-an environment without B. protein
oxygen-to carry out fermentation.
C. carbon dioxide
A. anabolic
D. oxygen
B. alcoholic
C. metabolic 301. What is chemosynthesis?
D. none of above A. Where bacteria use light energy to
make glucose.
296. What molecule is regenerated during the
process of fermentation? B. Where plants use light energy to make
glucose
A. glucose
C. Where bacteria use chemical reac-
B. ATP tions to make glucose
C. NAD+
D. none of above
D. pyruvic acid
302. How would you describe cellular respira-
297. Photosynthesis is a process for who tion?
capture energy from sunlight which then
supports the rest of a food chain. A. Sunlight and CO2 make ATP
A. autotrophs B. ATP and O2 are used to make sugars
B. heterotrophs C. Carbon-based molecules from food
and oxygen are used to make ATP
C. decomposers
D. ATP and CO2 are used to make ADP
D. none of above
and Water
298. What is the ultimate ORIGINAL source of
energy for living things 303. The net gain of energy from glycolysis is
A. Sugar A. 8 ADP molecules
B. Sun B. 4 ATP molecules
C. Moon C. 3 pyruvic acid molecules
D. Carbon Dioxide D. 2 ATP molecules

304. Where in the cell does aerobic respiration 309. Glycolysis results in a net gain of how
take place? many ATP?

A. Nucleus A. 0
B. Cytoplasm B. 2
C. Mitochondria C. 4
D. Cell membrane D. 1
310. The products of photosynthesis are the

305. What is the purpose of Photosynthesis?
A. products of cellular respiration
(sugar) B. reactants of cellular respiration
B. To obtain energy from food in the form C. products of glycolysis
of ATP D. reactanta of fermentation
C. To obtain energy from food without us- 311. Study of microscopic organisms
ing oxygen
A. Microbiology
D. All of the above
B. Biology
306. What are the main products of the Krebs C. Physics
Cycle?
D. Chemistry
A. H2O and CO2
312. Which process produces the most ATP per
B. ATP, NADH, FADH2 and CO2 molecule of glucose?
C. ATP, NAD+, FAD and O2 A. lactic acid fermentation
D. ADP and H2O B. aerobic respiration
307. What is the formula for photosynthesis? C. alcoholic fermentation
A. Carbon dioxide + Water → Glucose + D. all are about the same

Oxygen 313. The basic structure of most fungi-
B. Glucose + Oxygen → Carbon dioxide filaments and tubes
+ Water A. hyphae
C. Carbon dioxide + Glucose → Oxygen B. spore
+ Water
C. mold
D. Carbon dioxide + Oxygen → Glucose
D. yeast
+ Water
314. The enzyme in the inner mitochondrial
308. Animals and bacteria follow this fermen- membrane that H+ flows through to make
tation pathway. ATP is called:
A. Krebs A. ATP Synthase
B. Alcoholic B. Proton pump
C. Lactic acid C. Helicase
D. Glycolysis D. Lactase

315. A large volume of one type of microbe 320. Which food product is produced using AL-
that has purposely been grown in a nutri- COHOLIC fermentation?
ent medium A. yogurt
A. gram’s stain B. ice cream
B. hyphae C. peanut butter
C. pure culture D. bread
D. anaerobic 321. What is the innermost compartment of
NARAYAN CHANGDER
the mitochondrion?
316. What type of cell is a mitochondria a part
A. Anaerobic
of?
B. NAD+
A. Endothelial Cells.
C. Calorie
B. Eukaryota Cell
D. Matrix
C. Yobhona Cell
322. Which organism performs alcoholic fer-
D. Prokaryota Cell mentation?
317. The two “steps” or “stages” of cellular A. Mammals

respiration are: B. Trees
A. fermentationcellular respiration C. Mushrooms
B. aerobic respiration (no oxygen re- D. Yeast
quired)anaerboic respiration (no oxygen) 323. In what step of cellular respiration is glu-
C. light independent light dependent cose broken down?
D. Aerobic respiration (oxygen re- A. Aerobic Respiration
quired)Glycolysis B. Krebs Cycle
C. Electron Transport Chain
318. The process of verifying a weighing
scale’s accuracy by conducting extensive D. Glycolysis
testing and comparing the data obtained 324. Which terms best describe het-
with a known and accepted standard. erotrophs?
A. Cleaning A. Plants; producers
B. Calibration B. Animals; producers
C. Standardizing C. Plants; consumers
D. Checking D. Animals; consumers
325. Where is Photosynthesis located?
319. Where does cellular respiration occur?
A. Chloroplast in plants
A. Nucleus
B. Mitochondria found in plants and ani-
B. Mitochondria mals
C. Vacuole C. Muscles
D. Chloroplast D. All of the above

326. What are the PRODUCTS for cellular res- C. Matrix

piration? D. Calorie

A. oxygen and ATP (energy)
332. Spherical bacteria
B. water and glucose and ATP (energy)
A. cocci
C. carbon dioxide and water and ATP (en-
ergy) B. spirilla
D. glucose and oxygen C. bacilli
D. none of above
327. What is the main purpose of chemosyn-
thesis? 333. A plant that lacks chlorophyll
A. To make chemicals A. bacteria
B. To make food B. fungus
C. To make oxygen C. proteolytic
D. To make sunlight D. spore
328. Nature recyclers are 334. What are the reactants in the equation
A. Herbivores for cellular respiration?
B. Producers A. oxygen and lactic acid
C. Carnivore B. carbon dioxide and water
D. Decomposers C. glucose and oxygen
D. water and glucose
329. What percentage of lactic acid can ho-
mofermentative and heterofermentative 335. If carbon dioxide is completely removed
lactic acid bacteria produce? from a plant’s environment, what would
A. Homofermentative: more than 85% you expect to happen to the plant’s pro-
and Heterofermentative: 50%. duction of high-energy sugars (rate of pho-
tosynthesis)?
B. Homofermentative: more than 50%
and Heterofermentative: 85%. A. Sugar production will likely increase.
C. Homofermentative:100% and Hetero- B. Sugars will not be produced.
fermentative:50% C. The rate of sugar production will de-
D. none of above crease .
330. The bioreactor is not capable of D. Fewer sugars will be produced at first,
but then the plant will recover.
A. Producing aseptic conditions
B. Meeting containment regulations 336. In the absence of oxygen, the cell can
continue to make ATP through which pro-
C. Controlling pH cess?
D. Produce electricity A. Photosynthesis
331. What process does not require oxygen? B. Fermentation
A. Anaerobic C. Osmosis
B. Aerobic D. Mitosis

337. What type of sugar molecule is produced 343. What molecule absorbs sunlight for pho-
by plants during photosynthesis? tosynthesis?
A. Oxygen A. chloroplast
B. Starch B. thylakoid
C. Glucose C. grana
D. Water D. chlorophyll
338. How many ATP are produced in aerobic 344. After intense activity, your muscles feel
NARAYAN CHANGDER
respiration? sore because of
A. 2 A. the accumulation of NAD+
B. 28 B. the accumulation of lactic acid
C. 4 C. the accumulation of ATP
D. 36 D. the accumulation of carbon dioxide
339. Which type of cell uses cellular respira- 345. Cellular respiration happens in the
tion? A. Mitocondria
A. Plant cells B. Chloroplast
B. Animal cells C. Chlorophyll
C. Both Animals and Plants D. none of above
D. none of above
346. What process breaks down sugars and
340. Which of the following is NOT an OUTPUT makes large amounts of ATP when oxygen
for glycolysis? is present?
A. ATP A. Anaerobic Respiration
B. NADH B. Cellular Respiration
C. pyruvic acid C. Glycolysis
D. carbon dioxide D. Photosynthesis
341. The raw materials or reactants of photo- 347. A gelatinous liquid that fills cells
synthesis are A. cocci
A. sugar and water. B. cytoplasm
B. sugar and oxygen. C. bacilli
C. carbon dioxide and water. D. fungi
D. carbon dioxide and oxygen.
348. An enzymatically controlled change in a
342. Which of the following is the correct food product brought on by the action of
equation for PHOTOSYNTHESIS? microorganism
A. CO2 + light + H2O → O2 + Sugar A. pasteurization
B. CO2 + sugar + H2O → O2 + light B. fermentation
C. O2 + light + H2O → CO2 + Sugar C. aerobic
D. CO2 + O2 + H2O → Light+ Sugar D. anaerobic

349. What do consumer release as they break 354. Which of the following are NOT waste
down food to obtain energy? products of fermentation?

A. Carbon Dioxide A. alcohol
B. Oxygen
B. lactic acid
C. Water
C. carbohydrates
D. ATP
D. none of above
350. Plants need for photosynthesis
A. oxygen 355. Fungi with a single-celled structure
B. soil
A. fungus
C. carbon dioxide
D. sugar B. bacteria
351. If oxygen is present, the pyruvic acid en- C. microbe

ters the and begins the Krebs cycle. D. yeast
A. mitochondria
B. chloroplast 356. What are the REACTANTS for cellular res-
piration?
C. cytoplasm
D. cellular membrane A. oxygen and carbon dioxide
352. If you exercise for a certain amount of B. water and glucose

time, your muscles must regenerate ATP. C. carbon dioxide and water
Normally, they do this using cellular res-
piration in the mitochondria using oxy- D. glucose and oxygen
gen. But when you sprint, your lungs
can’t get enough oxygen to your cells fast 357. A student is collecting the gas given off
enough. That’s when making ATP from a plant in bright sunlight at a tem-
without oxygen-takes place. perature of 27◦ C. The gas being collected
A. fermentation is probably
B. photosynthesis A. oxygen
C. digestion B. carbon dioxide
D. none of above
C. ATP
353. At the end of the electron transport
chain, D. glucose
A. the electrons combine with oxygen and
358. Why do we eat food?
protons to form water
B. the electrons are used in the formation A. to provide energy/fuel
of ethyl alcohol
B. to eliminate waste products
C. the electrons build up inside the mito-
chondria and diffuse back to a thylakoid C. to prevent diseases
D. none of the above D. to kill pathogens

359. What is the correct equation for cellular 364. What is the gas we breath out that plants
respiration? use for photosynthesis?
A. 6O2 + C6H12O6 + Energy → 6CO2 + A. sulfur
6H2O B. carbon dioxide
B. 6O2 + C6H12O6 → 6CO2 + 6H2O + C. oxygen
Energy D. hydrogen
C. 6CO2 + 6H2O + Energy → 6O2 +
365. What is the function of NAD+?
NARAYAN CHANGDER
C6H12O6
A. It absorbs light
D. 6CO2 + 6H2O → 6O2 + C6H12O6 +
Energy B. It is an electron carrier
C. It is a light-reflecting pigment
360. What are the reactants of cellular respi-
D. It acts as long-term energy storage
ration?
A. 6CO2 and C6H12O6 366. The fermentation pathway begins with
this reactant:
B. 6O2 and 6H2O
A. pyruvate
C. 6CO2 and 6H2O B. glucose
D. 6O2 and C6H12O6 C. NADH
361. Cells that would undergo fermenation D. carbon dioxide

are: 367. The number of ATP molecules produced
A. muscle out of Krebs Cycle is:
B. skin A. 2
B. 3
C. fat
C. 4
D. liver
D. 0
362. Each of the following processes releases 368. Bacteria that function best in an oxygen-
energy from glucose EXCEPT free environment
A. photosynthesis A. aerobic
B. glycolysis B. anaerobic
C. cellular respiration C. facultative
D. fermentation D. none of above
369. In the presence of oxygen, cellular respi-
363. What is the second stage of cellular res-
ration takes place in two stages. They are
piration?
A. glycolysis and fermentation
A. Glycolysis
B. electron transport chain, then fermen-
B. Fermentation tation
C. Cellular respiration C. glycolysis, then aerobic respiration
D. Krebs cycle D. glycolysis, then the Calvin cycle

370. After the enzyme and substrate bind to- 376. This process releases chemical energy
gether and perform the reaction, what from sugars and other carbon-based
does the substrate become? molecules to make ATP when oxygen is

A. a substrate present.
B. an enzyme A. photosynthesis
C. a product B. light-independent reaction
D. an active site C. cellular respiration
371. Which is not true about enzymes? D. light-dependent reaction
A. they are composed of protein
377. Where in the cell does glycolysis take
B. they are determined by our DNA
place?
C. they are specific to their substrate
A. cytoplasm
D. they are only found in eukaryotes
B. mitochondria
372. Bacteria that can be aerobic or anaerobic
C. nucleus
A. aerobic
D. cell membrane
B. anaerobic
C. facultative 378. How many NADH molecules are pro-
D. none of above duced by a molecule of glucose through the
Krebs’ Cycle?
373. A disadvantage of fermentation path-
ways is: A. 2
A. they produce too many ATP B. 3
B. they use too much ATP C. 4
C. they do not create any ATP D. 6
D. they form too many NADH
379. Muscles are sore or burn after exertion
374. The process carried out by yeast that due to:
causes bread to rise is
A. a build up of alcohol from alcoholic fer-
A. alcoholic fermentation
menation
B. lactic acid fermentation
B. a build up of lactic acid
C. too much ATP
D. yeast mitosis
D. a depletion of glucose
375. What process releases energy by break-
ing down glucose and other food molecules 380. Glycolysis takes place in the
in the presence of oxygen?
A. mitochondria
A. Glycolysis
B. Fermentation B. cell membrane
C. Cellular respiration C. cytoplasm

D. Krebs cycle D. nucleus

381. Which gas is removed from the atmo- 386. Name a decomposer
sphere during photosynthesis? A. Bacteria
A. hydrogen B. Fungi
B. oxygen C. Owl
C. nitrogen D. Plant
D. carbon dioxide
387. The basic category of the classification of
NARAYAN CHANGDER
382. Anaerobic respiration living organisms
A. doesn’t require CO2 A. genus
B. requires CO2 B. pasteurization
C. doesn’t require oxygen C. species

D. curd
D. requires oxygen
388. Why does fermentation occur if oxygen
383. Yogurt, sour cream and buttermilk are
is not present?
called
A. It makes more ADP available to the cell
A. fresh dairy products
B. It recycles NADH to NAD+
B. cultured dairy products
C. It converts pyruvate back to glucose
C. fermented dairy products
D. It finishes releasing lots of energy
D. none of above from pyruvate
384. The waste gas given off by cellular respi- 389. In which way are photosynthesis and cel-
ration is? lular respiration different?
A. oxygen A. Cellular respiration stores ATP, while
B. carbon dioxide photosynthesis releases ATP.
C. nitrogen B. Cellular respiration produces oxygen,

while photosynthesis uses oxygen.
D. methane
C. Photosynthesis releases energy, while
385. How does the amount of energy result- cellular respiration stores energy.
ing from fermentation compare with that D. Photosynthesis used carbon dioxide,
of aerobic respiration? while cellular respiration produces carbon
A. Aerobic respiration results in less en- dioxide.
ergy.
390. differences between photosynthesis and
B. Each process results in equal amounts chemosynthesis is that
of energy.
A. photosynthesis uses light energy and
C. Aerobic respiration results in more en- needs oxygen, chemosynthesis uses
ergy. chemical energy and needs water
D. Each process results in variable B. photosynthesis uses light energy,
amounts of energy. chemosynthesis uses chemical energy

C. Photosynthesis needs water and car- 395. The first step in getting energy in the cell
bon dioxide and chemosynthesis needs by breaking down glucose is known as
light and water

A. the Krebs cycle
D. none of above B. electron transport
391. If ADP is phosphorylated then what is C. fermentation

this indicating in the reaction? D. glycolysis
A. ADP is forming into ATP 396. Sauerkraut, pickles, olives and cheese
B. ADP is becoming AMP are examples of this type of fermentation
C. ADP is being used to power other re-

actions A. yeast fermentation
B. mold fermentation
D. ADP is being created by the reaction
C. lactic acid fermenttion
392. Cellular respiration is called an aerobic D. hydrolic fermentation
process because it requires
397. During intense activity, your muscles feel
A. exercise
a burn because of:
B. light A. the accumulation of NAD+
C. glucose B. the accumulation of lactic acid
D. oxygen C. the accumulation of ATP
D. the accumulation of Carbon Dioxide
393. Why does osmotic stress occur in alco-
holic fermentation? 398. What are the inputs, or reactants, that
A. Ethanol concentration decrease cells use in cellular respiration?
B. Increased water activity A. carbon dioxide and water

B. starch and protein
C. Decreased water activity
C. amino acids and glucose
D. Increased concentration of ethanol
D. glucose and oxygen
394. What is the memory aid for Cellular Res-
399. The three stages of cellular respiration in-
piration?
clude glycolysis, krebs cycle, and the
A. COWS GO A. carb cycle
B. GO COW And Take Pizza B. light reaction
C. Go Where Land Awaits C. electron transport chain
D. ATP D. calvin cycle

4. Food Processing
NARAYAN CHANGDER
4.1 Principles of food processing
1. Which of the following is not an example 4. How is yeast activated?
of Food Safety Practices and Principles? A. It needs air to breathe
A. Prevention of contamination B. It needs water to hydrate
B. Following Law
C. It needs water, air and food to thrive
C. Minimizing contamination.
D. It needs the flour to bind it together
D. Maximizing contacts from human or
animal feces 5. All of the following are Microorganisms
that affect food except:
2. The deli serves cold sandwiches in a self-
A. Glucose
serve display. Which step in the flow of
food would be a critical control point? B. Bacteria
A. Storage C. Mold
B. Cooling D. Yeast
C. Cooking 6. Since photographing ice cream under stu-
D. Reheating dio lights is almost impossible, photogra-
phers often use as a substitute.
3. What does an operation that wants to
smoke food as a method of preservation A. Creamed corn
need to have before processing food this B. Mashed potatoes
way?
C. Butter or lard with icing sugar
A. Food safety certificate
D. Flour/water paste
B. Crisis-management plan
C. Master cleaning schedule 7. The fungus known as bread mold
D. Variance from the local regulatory au- A. Mucor

thority. B. Rhizopus

4.1 Principles of food processing 301
C. Penicillium C. packing
D. Aspergillus D. packaging

8. What is the Temperature danger zone of 13. Which is NOT one of the hazards we are
food? concerned about within HACCP?
A. 41F-135F A. Biological
B. 100F-145F B. Physical
C. 45F-150F C. Environmental
D. none of above D. Chemical
E. Regulatory
9. How many hours can an operation display
hot TCS food without temperature control 14. An operation has a small salad bar with 8
before the food must be sold, served, or different items on it. How many serving
thrown out? utensils are needed to serve the items on
A. 2 the salad bar?
A. 8
B. 4
B. 2
C. 6
C. 4
D. 8
D. 6
10. The temperature of a roast is checked to
see if it has met its critical limit of 145 de- 15. Ways to promote your business:
grees F for 4 minutes. This is an example A. Social media
of which HACCP principle? B. Crowd Funding
A. Verification C. Groupon
B. Monitoring D. All of these answers
C. Record Keeping
16. Why would a manufacturer choose to use
D. Hazard analysis glass as a packaging material?
11. What is the role of research at an early A. It is transparent so food can be easily
stage of the project seen
A. It is used to create a recipe B. It is resistant to breakage
B. It defines which ingredients need to be C. It is cheap to recycle
used and how much the product will cost D. It is resealable
C. It identifies the needs and wants of the E. It can be heated to high temperatures
target market. so it is hygienic and safe
D. It explains scientific principles 17. Food process category which creates
ready-to-eat or heat-and-serve foods.
12. It is a container or means of protecting
goods for transport, distribution, storage A. primary food processing
and retailing. B. secondary food processing
A. sealing C. tertiary food processing
B. labeling D. none of above

18. Crops grown with their roots suspended in 23. Which of the following additives acts an a
liquid nitrogen liquids preservative?
A. Hydroponic crops A. Citric Acid
B. Organic B. Xanthan Gum
C. Food processing
C. Carageenan
D. Cryogenic liquids
D. Ascorbic Acid
NARAYAN CHANGDER
19. Protection of food products from interna-
tional adulteration by by biological, chem- 24. The temperature of a roast is checked to
ical, physical, or radioactive agents see if it has met its critical limit of 145*F
A. Organic (63*C) for 4 minutes. This is an example
of which HACCP principle?
B. Food security
A. Verification
C. Farm to table
D. Food defense B. Monitoring
C. Record Keeping
20. Which food items can be displayed in a self-
service area without the use of packaging, D. Hazard Analysis
sneeze guards, or a display case to protect
them from contamination? 25. What is the most common colour for
A. Bulk deli rolls plates/bowls in food photography?
B. Nuts in the shell A. White
C. Sushi-grade ish B. Black
D. Cooked shrimp C. Grey, brown, or off-white
21. Reviewing temperature logs and other D. Blue
records to make sure that the HACCP plan
is working as intended is an example of 26. What is motor oil sometimes used as a
which HACCP principle? stand-in for?
A. Montoring A. Coffee
B. Verification
B. Syrup
C. Hazard analysis
C. Lens lubricant
D. Record keeping
D. none of above
22. HACCP stands for:
A. Hazards Associated with Cooking 27. Food process category that creates food
Chicken Products from ingredients that are ready to use.
B. Hazard Analysis Critical Control Point A. primary food process
C. Hazard Assessment Crisis Control B. secondary food process
Point
C. tertiary food process
D. Hazardous Animal Control Considera-
tion Plan D. none of above

28. Which ONE (1) do Bacterial NOT need to C. When food comes into contact with
Multiply toxic chemicals.

A. Air (O 2) D. none of above
B. Light 33. Method of preservation that removes air
C. Moisture from the package before sealing.
D. Food A. pickling
E. Time B. jugging
29. What food can’t vegans have C. vacuum sealing
A. Bread D. freeze drying
B. Only dairy 34. Chicken kievs filled with garlic butter were
C. Meat and dairy popular frozen dinners in 1983, but what
country is Kiev in?
D. Animal products
A. Russia
30. Where should raw meat be stored in the
B. Georgia
refrigerator?
C. Macedonia
A. On the top shelf of the refrigerator
away from other foods. D. Ukraine
B. On the bottom shelf of the refrigerator 35. What is the role of a food stylist?
away from other foods.
A. To present food so it looks attractive in
C. Meat does not have to be stored in any a photograph
special way in the refrigerator.
B. To photograph food
D. none of above
C. To dress food in minature costumes
31. Thi method of food preservation involves D. To make food look good
flavoring processes of foods such as meat,
fish and vegetables, by the addition of 36. Which of the following is NOT a type of
salt with nitrates, with the aim of draw- new food product
ing moisture out of the food.
A. Line extension
A. Curing
B. Me too
B. Drying
C. Brand new
C. Salting
D. New To The World
D. Freezing
37. If you are to pack fermented fishery prod-
32. What is the physical contamination of ucts, what do you think is the most ideal
food? packaging material?
A. When harmful bacteria spread from A. plastic bottles
one food to another.
B. tin cans
B. When a physical object enters food at
some stage of the production or prepara- C. plastic laminates
tion process. D. bottles with plastic caps

38. It should be short and clean before having D. Percolation

a laboratory.
E. Promotion
A. fingernails
B. hair 44. Why would a food manufacturer choose to
use cardboard as a packaging material?
C. towel
D. apron A. It is expensive
B. It is lightweight but relatively strong
NARAYAN CHANGDER
39. At what minimum temperature should hot
TCS food be held? C. It is easy to print on
A. 115*F (46*C) D. It provides excellent protection from
B. 125*F (52*C) pests such as insects and rodents
C. 135*F (57*C) E. It can be recycled
D. 145*F (63*C)
45. The Dimensions of Food Safety Culture are
40. When soaked and microwaved, can Vision & Mission, Consistency, Adaptabil-
create the illusion of steaming-hot foods. ity, Hazards & Risk Awareness. The 5th
A. Noodles one is?
B. Tissues A. People
C. Leaves B. Property
D. Cotton balls C. Company
41. Berries are example of D. Safety
A. Low acidic food
46. The objective of regular checks and inspec-
B. High acid food tion of tools, machines and equipment is to
C. Acid foods see to it that they are
D. Medium acid food A. clean and free of any residue, includ-
ing water
42. Which part of the plate should a food
handler avoid touching when serving cus- B. treatment is continuous
tomers?
C. they have undergone preventive main-
A. Bottom tenance
B. Edge D. products have not been contaminated
C. Top
D. Side 47. What is the term for combining the
dough?
43. Which of the following are NOT one of the
A. Pushing
4 P’s?
A. Product B. Kneading
B. Place C. Elbowing
C. Push D. Mushing

48. Which of the following is NOT a reason to C. It needs to look pretty

package food D. Packaging design is fun

A. To increase the cost
53. When you are assigned to select packag-
B. To preserve the food and prevent
ing materials, which of these factors will
spoilage
you consider?
C. To prevent the food being tampered
A. appearance
with
D. To contain the food so it can be trans- B. abundance
ported easily C. reliability
49. What is the maximum distance that sneeze D. composition

guards can be located from the self-service
54. Which of the following new products were
counter to protect food from contamina-
developed as a response to innovations in
tion?
kitchen equipment?
A. 8 inches (20cm)
A. Flour
B. 10 inches (25cm)
B. Ready to eat meals
C. 12 inches (30cm)
C. Coffee pods
D. 14 inches (35cm)
D. Sultanas
50. What is the definition of Food Safety?
E. Freshly squeezed oragnse juice in a
A. Keeping food safe to eat by following carton
proper food handling and cooking prac-
tices. 55. What are the conditions needed for bacte-
ria to reproduce?
B. The science of maintaining a clean and
germ free environment. A. Air, Water, Heat
C. Serving only healthy foods. B. Food, Warmth, Moisture
D. none of above C. Food, Dirt, Moisture
51. The temperature of a roast is checked to D. none of above
see if it has met its critical limit of 145◦ F
56. If the milk in a cereal bowl looks too good,
for 4 minutes. This is an example of which
it might actually be:
HACCP principle?
A. Verification A. Paint
B. Monitoring B. Glue
C. Record keeping C. Coconut jello

D. Hazard analysis D. Ice cream
52. Why is the design of the package so impor- 57. What happens to carbohydrates that are
tant? not used right away as energy?
A. Consumers see the package on the A. They are stored in the body as fat.
shelf so it influences them to purchase. B. They are stored in the body as amino
B. It is expensive acids.

C. They circulate through the blood- 62. What is the first step in developing a
stream until they are burned as fat. HACCP plan?
D. They are all used immediately as en- A. Identify corrective actions
ergy.
B. Conduct a hazard analysis
58. Mark your answer check if the statement C. Establish monitoring procedures
is correct.
D. Determine critical control points
A. Always sanitize your work area before
NARAYAN CHANGDER
beginning food production 63. What item must customers take each time
B. . One fourth of all accidents in the they return to a self-service area for more
kitchens are cuts and burns food?
C. Wooden duck board or non-abrasive A. Clean Plate
strips are for hard surfaced floors B. Extra Napkins
D. Strains like burns are an almost con- C. Hand Sanitizer
stant hazard in the food service industry
D. New Serving Spoon
59. The definition of a Hazard in HACCP is?
64. People cannot read food critics in
A. Something on our site that may cause
you to trip over A. newspapers
B. Something in our products that has the B. magazines
potential to cause an adverse health af- C. novels
fect
D. blogs
C. Something to do with Health & Safety
65. Delay in microbial decomposition can be
D. none of above
achieved by
60. The temperature of a roast is checked to A. Asepsis
see if its has met its critical limit of 145F
for 4 minutes. This is an example of which B. Filteration
HACCP principle? C. Radiation
A. Verification D. All the above
B. Monitoring
66. It is a preventive food quality manage-
C. Record keeping ment system.
D. Hazard analysis A. HACCP
61. Why is evaluation throughout the product B. Hazard Analysis
development process essential? C. Sanitation
A. It saves money
D. GMP
B. It makes sure that the product meets
the requirements of the design brief and 67. Water boils at 212 degrees. What does
target market “rolling boil” means? The bubbles are:
C. Evaluation keeps people in employ- A. rolling non-stop
ment B. forming rapidly and cannot be stopped
D. It is part of the design process when stirred

C. forming slowly and can be stopped C. A system which identifies, evaluates

when stirred and controls hazards which are significant
for food safety

D. spilling out of a container
D. none of above
68. The food is prepared by skewing the meat,
seasoned and brushed with oil, placed on 73. A chef sanitized a thermometer probe and
greased grid and cooked over live coals. then checked the temperature of soup be-
Which is referred to? ing held in a hot-holding unit. The temper-
ature was 120F, which did not meet the
A. Broil
operation’s critical limit of 135F. The chef
B. Bake recorded the temp in the log & reheated
C. Barbeque the soup to 165F for 15 seconds within 2
hours. Which was the corrective action?
D. Pan fry
A. Reheating the soup
69. To work together sugar and fat (butter) un- B. Checking the critical limit
til the mixture is soft and fluffy
C. Sanitizing the thermometer probe
A. Mix
D. Recording the temperature in the log
B. Whip
74. Study of food components and their use by
C. Cream the body to sustain life and health
D. Stir A. Food analogs
70. Which of the following ingredients could B. Food defense
be added to a plain biscuit to increase the C. Organic
amount of fibre?
D. Nutrition
A. Wholemeal flour
75. It refers to tidiness and proper removal of
B. Brown sugar waste.
C. Dried fruit A. Book keeping
D. Olive oil B. Household services
E. Pureed pumpkin C. Housekeeping
71. At what maximum internal temperature D. Cleaning
should cold TCS food be held?
76. A chef sanitized a thermometer probe and
A. 0*F (-17*C) then checked the temperature of mine-
B. 32*F (0*C) strone soup being held in a hot-holding
unit. The temperature was 120*F (49*C),
C. 41*F (5*C) which did not meet the operation’s critical
D. 60*F (16*C) limit of 135*F (57*C). The chef recorded
the temperature in the log and reheated
72. HACCP is the soup to 160*F (74*C) for 15 seconds.
A. An organisation that trains cooks. Which was the corrective action?
B. An organisation that teaches employ- A. Reheating the soup

ees to clean equipment properly. B. Checking the critical limit

C. Sanitizing the thermometer probe 82. How many principles are there in HACCP?
D. Recording the temperature in the log A. 4
77. Which cooking method destroys nutri- B. 5

ents? C. 7
A. Boiling D. 12
B. Roasting E. 14
NARAYAN CHANGDER
C. Slow cooking 83. What can you do to make brown coloured
D. All of the above food look more attractive?
A. Dye it a different colour
78. Red pigmentation of spoiled food is due to
B. Put it under coloured lights
A. Pseudomonas
C. Add some brightly coloured garnishes
B. Clostridium
such as chopped herbs, chillies or a lemon
C. Salmonella wedge
D. Serratia D. Avoid brown food for food pho-
tographs
79. Liquefied gases that have very low boiling
points 84. What is biodegradable packaging
A. Adulteration A. Packaging that can be recycled
B. Food processing B. Packaging that won’t hurt animals
C. Cryogenic liquids C. Environmentally friendly packaging
D. Food security D. Packaging that can completely decom-
pose, with the aid of micro organisms,
80. The temperature of a pot of beef stew is
when placed in a composting area
checked during holding. The stew has not
met the critical limit and is thrown out ac- 85. If food becomes “contaminated” what
cording to house policy. Throwing out the does this mean?
stew is an example of which HACCP prin-
A. It has a harmful substance but it is still
ciple?
safe to eat.
A. Monitoring
B. It has a harmful substance but is no
B. Verification changes will be made to the food.
C. Hazard Analysis C. It has a harmful substance and is no
D. Corrective Action longer safe to eat.
D. none of above
81. It is a common curing ingredient for meat.
It is a combination of sodium chloride and 86. What is a tool used to seal caps with plas-
sodium nitrate. tic seal?
A. vinegar A. Blower
B. soy sauce B. Boiler
C. fish sauce C. Sealer
D. pink salt D. Sterilizer

87. The most important reason to process or 92. A chef sanitized a thermometer probe and
prepare foods is to make them last longer then checked the temperature of mine-
before spoiling. strone soup being held in a hot-holding

A. nutrition unit. The temperature was 120◦ F which
did not meet the operation’s critical limit of
B. food safety 135◦ F. The chef recorded the temperature
C. convenience in the log and reheated the soup to 165◦ F
for 15 seconds within 2 hours. Which was
D. preservation
the corrective action?
E. variety
A. Reheating the soup
88. What method is involved in packaging fin- B. Checking the critical limit
ished/processed products?
C. Sanitizing the thermometer probe
A. store in corrugated fiberboard boxes
B. store in polyethylene bag
C. pack in bamboo basket 93. The objective of inspection prior to using of
any reusable container is to see to it that
D. pack in newspapers
A. they are new
89. The process of rapid freezing and subse- B. they are not damaged
quently drying in a vacuum.
C. they are of correct dimension
A. freezing
D. all of the above
B. cooling
C. drying 94. Which of the following additives improves
the texture of food?
D. freeze drying
A. Xanthan Gum
90. Who needs to be in the HACCP Team
B. Vitamin C
A. Quality Department
C. Allura Red
B. No Body it is a document that is gener-
D. Citric Acid
ated by Head Office
C. A selection of managers, supervi- 95. Which of the following is one of the seven
sors and operators from different depart- principles of HACCP?
ments? A. Determine sources of advice and sup-
D. none of above port
B. establish documentation and record
91. Food processing can create products that
keeping
require little or no preparation on the part
of consumers. C. determine OHS and Hygiene standards
A. nutrition D. establish quality standards
B. convenience 96. Which of the following is the key compo-
C. variety nent of the HACCP Plan?
D. food safety A. Cleaning
E. preservation B. Monitoring

C. Sorting 101. Which of the following is not a type of

D. Recording Information sanitizer?
A. Acid based sanitizer
97. This reason for food processing is done by
modifying the flavors, textures, aromas, B. Chlorides chlorine peroxide
colors, and form of foods and raw ingredi- C. Hypochlorites acid
ents.
D. Quarternary ammonium
A. nutrition
NARAYAN CHANGDER
B. variety 102. A target market is:
C. preservation A. The amount it costs to start a business.
D. convenience B. How the customer pays for goods or
services.
E. food safety
C. A particular group of consumers at
98. Which of the following is not the purpose which a product or service is aimed.
of inspection?
D. none of above
A. To determine the condition of the
equipment 103. Labeling term that indicates the food was
B. To calibrate the tools and equipment produced through approved methods
C. To buy a new one A. Farm to table
D. To ensure safety B. Cryogenic liquids
99. A chef sanitized a thermometer probe and C. Food analogs

then checked the temperature of mine- D. Organic
strone soup being held in a hot-holding
unit. The temperature was 120 degrees F, 104. This reason of processing and preparing
which did not meet the operation’s critical foods can make them safer to eat by de-
limit of 135 degrees F. The chef recorded stroying toxins and eliminating or inhibit-
the temperature in the log and reheated ing pathogens.
the soup to 165 degrees F for 156 seconds A. nutrition
within 2 hours. Which was the corrective
action? B. preservation
A. Reheating the soup C. food safety
B. Checking the critical limit D. variety
C. Sanitizing the thermometer probe E. convenience
105. Where can cross-contamination occur in
100. Toothpicks can: the kitchen?
A. Reminder viewers to brush their teeth A. Cutting boards
B. Hold sandwiches together B. In the Refrigerator
C. Be set afire to create grill marks C. Using Utensils
D. Tease out the perfect crumbs D. All of the above

4.2 Unit operations in food processing 311
106. What is the purpose of a food safety man- 110. What is the definition of sanitize?
agement system? A. To make food unsafe to eat

A. Keep all areas of the facility clean and B. To make something clean and hygienic
pest free
C. To keep food at the correct tempera-
B. Identify, tag, and repair faulty equip- ture
ment within the facility
D. none of above
C. Identify and control possible hazards
throughout the flow of food 111. What is fermentation (proofing)?
D. Document and use the correct meth- A. Rolling out your dough
ods for purchasing and receiving food B. Adding flour to your dough
C. Allowing your dough to rise
107. Meet designed according to regarding
tension and grip. D. Pressing into your dough
A. specification 112. Undamaged-not out of
B. parts A. residue
C. alignment B. parts
D. joints C. alignment
D. joints
108. What type of food is mainly affected by
molds? 113. The food process category turns agricul-
tural products, such as raw wheat kernels
A. Meat
or livestock, into something that can even-
B. Cereals tually be eaten.
C. Fruits A. primary food process
D. none of above B. secondary food process
C. tertiary food process
109. Which of this statement implies the re-
moval of dirt and organic substances, such D. none of above
as fats and protein particles from surfaces 114. Almost every time you see in profes-
of walls, floors, tools and equipment? sional food photos, they’re fake.
A. Cleaning A. Lemons
B. Inspection B. Cheese slices
C. Sanitation C. Ice cubes
D. Sorting D. Crackers
4.2 Unit operations in food processing

1. What is food Biotechnology? control and research and development of
the food products.
A. is a branch of food science that deals
with the production, preservation, quality B. process that utilizes organisms to im-

4.3 Food preservation methods 312
prove health care and help the body to C. mixing

fight diseases
D. drying
C. field that makes use of marine biore-
sources as the source of biological appli- 4. Unit operations are classified as (Se-
cations. lect all correct options)
D. nvolves the use of environmentally A. Physical
friendly solutions as an alternative to tra-
ditional industrial agriculture, horticulture B. Chemical
NARAYAN CHANGDER
and animal breeding processes. C. Biological
2. Main objective of unit operations are (Se- D. Environmental
lect all correct options)
5. We are learning about the study of food
A. to attain consumer satisfaction
storage, safety and hygienic handling of
B. to study the apparatus required for the food in domestic, commercial and indus-
stages based on physical, chemical and bi- trial settings. The sensory characteristics
ological operations and functional properties of food deter-
C. to focus on market supply and demand mine the most appropriate storage, prepa-
ration and presentation techniques. Our
D. to attain transformation of agro based
Topic is
raw material to finished products
A. Food Science
3. Following are the unit operations in food
processing(Select all correct options) B. Nutrition
A. cleaning C. Food Industry
B. sorting D. Food Quality
4.3 Food preservation methods

1. Why does food spoiled? A. During their first week of work
A. It past its expire date B. Before starting food handling duties
B. The food made from organic matter C. When the supervisor is available
C. The food eaten by ant D. Before their first appraisal
D. The growth od microorganism on the
4. Which of these is not a method of food
food
preservation?
2. It is used for scooping and mixing of foods. A. Canning
A. tongs B. pickling
B. knife C. baking
C. ladle D. none of above
D. strainer
5. A food preservation method that uses a
3. When should a new food handler receive vacuum to remove moisture from frozen
hygiene awareness training? foods.

A. Canning 11. The method of preservation and flavoring

B. Freeze Drying processes in meat and fish by the combina-
tion of salt, sugar, and nitrate.

C. Drying
A. fermentation
D. Pickling
B. freezing
6. This is a process of food preservation C. curing
where the moisture is removed from the
D. drying
food.
A. Canning 12. A disease in cattle that is caused by a type
of protein that attacks the nervous sys-
B. Freeze Drying
tem.
C. Pickling
A. Pathogen
D. Drying
B. Mad Cow Disease
C. Anthrax
7. Which food items does not spoil easily? D. E. Coli
A. Honey 13. The main reason why food and utensils
B. Mango should not be washed in a hand wash basin
C. Apple is because:
D. none of above A. The water is not hot enough
B. The drain might get blocked
8. What type of bacteria cause food to rot or
perish C. Cross-contamination could occur
A. Binary D. The right detergent would not be used
B. Allergen 14. Why should outdoor clothing be excluded

from the food preparation areas?
C. Parasite
A. There is no secure storage area for
D. Spoilage
them
9. Ideally, what should the temperature of B. The clothes could get contaminated by
chilled food be on delivery? the food
A. below 5◦ C C. Micro-organisms carried on the
B. -18◦ C clothes could contaminate food
C. 15◦ C D. The clothes may absorb cooking
odours
D. above 63◦ C
15. What is the most important reason for re-
10. A food preservation method that uses salt heating cooked food thoroughly?
as a preservant.
A. To prevent any bacteria from surviving
A. Canning
B. To ensure that customers do not com-
B. Salting plain
C. Drying C. To make sure that the food tastes bet-
D. Pickling ter

D. To prevent physical contamination 21. A method of preserving food that uses an

acid such as vinegar as a preservant.
16. A common method of food preservation is:
A. Pickling
A. Date labelling
B. Freezing
B. Dehydration
C. Salting
C. Keeping it covered
D. Canning
D. Placing in a container
NARAYAN CHANGDER
22. Which method of preservation did Louis
17. It refers to preserving food by cooking in Pasteur discovered?
a material that solidifies to form a gel.
A. Canning
A. sugaring
B. Pickling
B. pickling
C. pasteurization
C. salting
D. none of above
D. jellying
23. Name three substances that can be added
18. Which is the best description of toxins? to foods to preserve them for a long time
A. Spores that are formed by some bacte- A. salt
ria
B. sugar
B. Time taken for the bacteria to double
C. oil
in number
D. fish
C. Chemicals required for bacteria to mul-
tiply 24. Which of the following is the correct path-
D. Poisons produced by some bacteria way in animal production (farm to fork)?
A. Production, Distrrbution, processing
19. Food can be spoil. How can you determine
and marketing
the food was spoiled?
B. Production, processing, distribution
A. when the food was in the garbage bin
and marketing
B. Have bad smell, the color and the tex-
C. Marketing, production, processing and
ture changed
distribution
C. have dark color and moist
D. Marketing, Distribution, processing
D. when the food stored in the fridge and production
more than 1 week.
25. Give three examples of food that are pre-
20. Dried meats are served by canning.
A. Canning A. cheese
B. Jerky B. rice
C. Drying C. cherries
D. Pickles D. rasgullas

26. How should you cool a 2.5kg joint of meat, C. Pollution

which is to be used the following day? D. none of above

A. Turn the oven off and let it cool in the
oven 31. Which of the following statements best de-
scribes food safety?
B. Put it immediately into the fridge from
A. Cleaning up as you go
the oven
B. Disposing of all food waste carefully
C. Leave it uncovered for 2 hours then re-
and efficiently
frigerate
C. Cooking all foods correctly
D. Put it in a ventilated store for 90 min-
utes then chill D. Protecting food from anything that can
cause harm
27. , , are preserved by drying in
the sun 32. Biological contamination can be said to
have occurred when the food:
A. apples
A. Looks abd tastes different
B. wheat
B. Contains micro-organisms that are
C. banana
harmful to health
D. rasgullas C. Has been heated or chilled to quickly
28. A food preserving method that uses sealed D. Has developed a different smell
cans or jars of food that are exposed to
high heat to kill microbes. 33. The process of stopping enzyme action in
food by dripping the food first in hot water
A. Canning then in cold water.
B. Freeze Drying A. Canning
C. Drying B. Drying
D. Pickling C. Pickling
29. What is the first task to be carried out D. Blanching
when cleaning a fridge?
34. Mangoes, apples and other fruits are pre-
A. Remove all food and leave it on the served as jam using
work surface
A. Chillies
B. Leave the food in the chiller and clean
B. Sugar and jaggery
from bottom to top
C. Salt
C. Remove all food and keep it under re-
frigeration D. none of above
D. Switch off the chiller and clean around 35. The most common technique in the modern
the food inside world to preserve/process food in a big
cold storage.
30. is the process of preventing the decay
and spoilage of produced fresh foods and A. freezing
storing it for future use. B. canning/bottling
A. Preservation C. pickling
B. Production D. vacuum packing

36. This is used to weigh raw materials and A. Pathogens

other ingredients.
B. Toxins
A. weighing scale
C. Micro-organisms
B. beaker
D. Parasites
C. kitchen thermometer
D. kitchen scissor 39. When checking the temperature of the re-
frigerator you discover that it is 10◦ C.
37. Which of the following documents are in-
NARAYAN CHANGDER
Which of the following should you do
cluded in a documented food safety sys- first?
tem?
A. Move all food to the coldest shelf
A. Staff time sheets
B. Inform your supervisor immediately
B. Business Accounts
C. Turn the temperature control knob
C. Supplier order forms
down
D. Temperature monitoring sheets
D. Defrost the refrigerator and clean the
38. Bacteria, viruses and moulds are all: door seals

5. Food Microbiology
5.1 Microorganisms in food

1. Food that will decay or go bad. B. bacteria
A. Contaminate C. yeast
B. Perishable D. virus
C. Kitchen Appliance
5. What is the primary source of energy used
D. Foodborne Illness or Food Poisoning by producers during photosynthesis?
2. Match the contaminant with the appropri- A. dirt
ate category:Rocks/stones B. light energy from the sun
A. Biological C. chemical energy from food and oxygen
B. Chemical D. chemical energy from carbon dioxide
C. Physical and water
D. none of above 6. An illness caused by disease causing mi-
3. Range of colonies required for counting un- croorganisms or bacteria in food.
der PCA agar for estimation of microorgan- A. Contaminate
isms in CFU/ml? B. Perishable
A. 20-150 colonies
C. Kitchen Appliance
B. 20-200 colonies
D. Foodborne Illness or Food Poisoning
C. 20-300 colonies
7. Which mineral is there abundant in yeast.
D. 20-400 colonies
A. Vitamin and protein
4. The common cold is caused by what type of
B. Carbohydrate and calcium
microorganism that is NOT cured through
antibiotics? C. Carbohydrate and fats
A. parasite D. Vitamin and fats

5.1 Microorganisms in food 318
8. The chilling temperature in you fridge 13. A collection of organisms that make up a
should be? community as well as all of the nonliving
A. 1-5*C aspects of the environment.
B. 5-10*C A. Population
C. 0-3*C B. Community
D. 1-4*C C. Habitat
9. Jack ripped open a box of lettuce, and two D. Ecosystem
NARAYAN CHANGDER
staples flew off. What kind of contamina-
tion may occur in this situation? (4.4) 14. Also know as food poisoning.
A. physical A. Toxins
B. no contamination is likely to occur in B. Botulism
this case
C. Food-borne Illness
C. chemical
D. Sanitation
D. biological
10. What is symbiosis and what are the three 15. Why does food go bad?
types? ? ? A. It past its expire date
A. A close relationship between two
B. The food made from organic matter
species that benefits at least one of
the species.1) Parasitism2) Mutualism- C. The food eaten by ant
Commensalism D. The growth of microorganism on the
B. A close friendship between the goby food
fish and the blind shrimp.1) Predation2)
Commensalism3) Friendship 16. What do microorganisms affect?
C. A close relationship between three A. our mouth
species that benefits all three.1) Compe-
B. our heart
tition2) Predation3) Symbiosis
D. none of above C. our health
D. our feelings
11. Select the organisms that are consumers.
A. tomato plant 17. Ants and acacia trees have a mutualistic
B. earth worm relationship. The plant provides the ants
with a nest and food. The ants defend the
C. grass
plant from predators. Which statement be-
D. dung beetle low explains this relationship?
E. sunflower
A. They are part of the same ecosystem.
12. What are the keys to safer food? B. The acacia tree does not benefit from
A. Separate the food-raw and cooked the ant.
B. Keep the food clean C. The ants harm the acacia tree
C. Use safe temperatures to keep food D. They both benefit from living with each
D. All of them other.

18. In hand washing procedures, scrubbing 23. Poultry must cooked to a minimum internal
your hands and arms will take how many temperature of
seconds? A. 165 F0

A. 30 seconds B. 185 Fo
B. 15 seconds C. 120
C. 25 seconds D. 70 Fo
D. 20 seconds 24. What are some examples of microorgan-

isms
19. The “two hour rule” of food storage ap- A. All Bacteria
plies to
B. All Fungi
A. Organically grown fruits and veggies C. All Protozoa
B. Perishable foods containing meat, D. All Viruses
poultry, fish, eggs, or dairy products
25. The result of ingestion of foodstuffs con-
C. Whole-grain foods taminated with microorganisms or chemi-
D. None of the above cals.
A. Food-borne Illness
20. Things that help you prepare, store, and
B. Food Safety
cook food
C. Food Contaminant
A. Contaminate
D. Food-borne Outbreak
B. Perishable
26. Station 4:Question 3:A slug eats the fun-
C. Kitchen Appliance gus. Explain where the energy obtained
D. Foodborne Illness or Food Poisoning by the slug originally came from.
A. The Sun
21. Why is food spoilage delayed when food
B. Dead log
is placed in the fridge or freezer?
C. plants
A. There air no air in the fridge
D. other slugs
B. Microorganism can live in cold temper-
ature 27. Should be placed left of the dinner plate
C. The temperature is not suitable for mi- A. Course

croorganism growth B. Dinner Fork
D. Microorganism will die in the fridge C. Entree’
D. none of above
22. Used in restaurants or food is plated in the
kitchen and served to the dinners 28. What Will Happen If Milk Is Kept In The
Refrigerator For Two Days.
A. Salad Fork
A. It Will Spoil
B. Salad Plate B. It Will Taste Bad
C. Plate Service C. It Will Not Spoil
D. none of above D. I Don’t Know

29. Keep your fingers are from the knife C. texture

blade or scissors blade(s) when cutting
D. all of the above
food.
A. by 35. Make sure you avoid food that:
B. away A. has freezer burn
C. beside B. has sun burn
D. close to C. has trial burn
NARAYAN CHANGDER
30. An arrangement of tableware that each D. has pony burn
person needs for a meal
A. Family style 36. Which best describes how decomposers
help support life in an ecosystem?
B. Buffet
A. Decomposers add nutrients to the soil.
C. Etiquette
B. Decomposers provide a habitat in the
D. Place setting
ecosystem.
31. Read the definition and choose the correct C. Decomposers add producers to the
answer:These are extremely small liv- ecosystem.
ing being.
D. Decomposers provide energy for con-
A. viruses sumers.
B. bacteria
C. microorganisms 37. The main microorganism in yoghurt is
D. germ A. Streptococcus thermophilus

B. Lactobacillus acidophilus
32. Which of the following is an enrichment
medium? C. Leuconostoc citrovorum
A. Alkaline peptone water D. Streptococcus lactis
B. Loeffler serum slope
38. Biological contaminants consist of
C. Deoxycholate citrate agar
A. Viruses, Parasites, Fungi, Bacteria
D. Mac Conkey’s agar
B. Cleaners, Sanitizers, Polishes
33. What is another way of describing
‘umami’? C. Glass, Dirt, Bag Ties
A. A crunchy texture D. Science, Chemistry, Biology

B. A savoury taste 39. Which of these is not a symptom of food
C. An unpleasant smell poisoning?
D. A sour taste A. Headache
34. Food spoilage affects the B. Vomiting

A. smell C. Diarrhoea
B. taste D. Weight gain

40. Which of the following is not a type of mi- 45. To Correctly use a thermometer, it must be
croorganism? calibrated and

A. Fungi A. Chilled
B. Bacteria B. Reheated
C. Virus C. Sanitized
D. Allergies D. Insulated
41. Which disease does lactobacillus bacteria 46. Signs of pests may include which of the fol-
cure. lowing?
A. Diarrhea A. Torn package in dry storage
B. Dengue B. Droppings that look like black pepper
C. Diabetes C. Black, greasy-looking marks on base-

boards
D. Dirofilariasis
D. all of the above
42. When storing food, where should the food
47. How many types of microorganisms are
with the earliest use-by-dates be stored?
there?
A. Below food with later use-by dates
A. one
B. Behnind food with later use-by dates
B. two
C. In front of food with later use-by dates
C. three
D. Alongside food with later use-by dates D. none of above
43. Organisms that feed on both living produc- 48. Exposure to what? results in color and vi-
ers and other consumers. tamin loss
A. Carnivores A. light
B. Omnivores B. air
C. Herbivores C. heat
D. Detritivores D. cold
44. Which of the following situations might 49. Where can food contamination occur?
lead to a dangerous growth of bacteria
A. harvesting
spores
B. transporting
A. Leaving a potato salad made with may-
onnaise sitting out in the sun for several C. cooking/serving
hours D. All of the Above
B. Quick-freezing raw veggies after they 50. Where do animals get their energy from?
have been harvested
A. food
C. Slow-cooking meat in an oven for a few
hours B. environment
D. Putting unwashed fresh fruit in the C. air

fridge D. soil

51. Sick employees should 56. Which of these cooking methods is an ex-
ample of a water based method?
A. Work as long as able
B. Prepare food away from others to A. Stir frying
avoid making them ill B. Baking
C. Immediately tell a manager or super- C. Steaming
visor they are ill
D. Grilling
D. Call a friend
NARAYAN CHANGDER
57. Select the three methods of heat transfer
52. Happens when food has been contami- when food is cooked (tick all that apply):
nated by a foreign object.
A. conduction
A. Physical contamination
B. caremelisation
B. Allergenic contamination
C. dextrinisation
C. Chemical contamination
D. radiation
D. none of above
E. convection
53. The arrows in a food chain or web repre-
sents what? 58. How should a knife be carried?
A. They point to the organism that is be- A. Carry the knife at your side with the
ing eaten. point down
B. It shows how sunlight flows within an B. Carry the knife by holding the back of
ecosystem. the blade to hand off to the dishwasher.
C. They show what direction the energy C. Carry the knife at your side with the
is flowing between organisms. point up.
D. They represent how water is trans- D. Transport the knife on a cutting board.
ferred within a habitat.
59. is the conditions and measures neces-
54. The tool chefs use to sharpen a knife is sary to ensure the safety of food from pro-
called: duction to consumption.
A. whet stone A. Good Hygiene
B. steel B. Food Hygiene
C. grinder C. Food Sanitation
D. sharpener D. Food borne disease
55. Which one is NOT an example of a decom- 60. Expected result for presence of Salmonella
poser? spp. on Salmonella shigella agar?
A. mushroom A. white colonies
B. leaves B. colonies with black centre
C. mold C. black colonies
D. worm D. green colonies

61. is a group of interacting or interdepen- C. Concentrated

dent parts that form a complex whole such D. Condensed
as all the factors or variables in an environ-

ment or all the planetary bodies revolving 66. What is true about knife safety?
around a star. A. Never catch a falling knife
A. System B. Carry a knife pointing up
B. Environment C. Place a knife in a sink filled with water
C. Atmosphere D. Use a dull knife
D. Food web
67. When carrying out a tasting panel on a
62. Which one of the following situations range of similar foods, which of these
would MOST LIKELY promote bacterial con- tests will decide which is the most popu-
tamination? lar?
A. Receiving a carton of fish with a tem- A. Rating test
perature of 40F. B. Ranking test
B. Slicing roast beef and then slicing C. Triangle test
brisket with the same knife.
D. Paired preference test
C. Storing a torn bag of potatoes above
canned tomatoes. 68. It is the transfer of bacteria or other mi-
croorganisms from one substance to an-
D. Touching raw chicken and then cooked
other.
chicken without changing gloves.
A. Cross Contamination
63. When two or more people experience the B. Food Poisoning
same illness after eating the same food.
C. Foodborne Illness
A. Food Safety
D. none of above
B. Foodborne Illness Outbreak
C. Foodborne Illness 69. By doing this to your food, you can stop
illness-causing bacteria from growing in
D. Contaminants perishable foods (Hint:refrigeration).
64. What describes the relationship of microor- A. separate
ganisms to humans? B. cook
A. helpful only C. clean
B. harmful only D. chill
C. both helpful and harmful
70. To thoroughly clean surfaces to get rid of
D. neither helpful or harmful bacteria and it is the first step in prevent-
ing foodborne illness.
65. When micro-organisms come into contact
with food and make it unsafe to eat, the A. Sanitize
food is said to be: B. Miracle Worker
A. Conserved C. Sanity
B. Contaminated D. White glove treatment

71. A lichen is composed of two organisms, C. Spoon

a fungus and a cyanobacterium. The fun-
D. none of above
gus provides a growing surface, moisture,
and nutrients to the cyanobacterium. The 77. Match the contaminant with the appropri-
cyanobacterium provides food to the fun- ate category:Soaps
gus. The relationship is considered to be
an example of which of the following? A. Biological
A. Commensalism B. Chemical
NARAYAN CHANGDER
B. Mutualism C. Physical
C. neutralism D. none of above
D. parasitism
78. What is the primary role of decomposers
72. The best method of cooking a quiche is: in an ecosystem?
A. by steaming A. control the population of producers
B. by grilling and consumers
C. by microwave B. compete with producers for energy
D. by baking and other resources
73. Select a microorganism C. provide a source of energy for the pro-

ducers
A. dog
D. recycle energy and materials from
B. cat dead organisms
C. fruit
D. bacteria 79. Match the contaminant with the appropri-
ate category:Cleaning supplies
74. What is the purpose of enrichment broth
A. Biologial
in microbiological examination of food?
A. provide nutrients necessary for devel- B. Chemical
opment of wide range of microorganisms C. Physical
B. provide as a diluent to the procedure D. none of above
C. enhance mixture of food for analysis
80. Ramli bought fried rice and decided to have
the meal on the next day. He put the food
75. Full name for PCA agar? on the table. On the next day, the food
was smelly and the rice’s texture changed.
A. Phosphate carbon agar
Give an inference based on the observa-
B. Plate colony agar tion on the food.
C. Plate count agar A. Ramli did not put the food in the fridge
D. Phosphate count agar B. Microorganisms grow and reproduce
76. The main dish on the food
A. Entree’ C. The food was not well cooked
B. Manners D. The food is not healthy

81. Food spoilage is caused by B. Some ecosystems have limited re-

A. Microorganisms sources.

B. Food Additives C. Organisms use some of the energy
they get from eating.
C. Contaminates
D. All the energy is available to be passed
D. Unsanitary Conditions on.
82. Bacteria in general needs four things to 87. What Will Happen If Cooked Rice Is Left
grow they are? On The Dinning Table For The Whole Day.
A. water, heat, air, soil A. I Don’t Know
B. water, air, warmth, moisture B. It Will Not Spoil
C. warmth, time, moisture, food C. It Will Spoil
D. warmth, air, time, light D. none of above
83. What Will Happen If Milk Is Left On The 88. Which microbe is not affected by antibi-
Table For Two Days. otics?
A. It Will Become More Tastier A. Bacteria
B. It Will Spoil B. Bacteria and viruses both
C. It Won’t Taste Good C. Virus
D. None Will Happen To The Milk D. None of the above
84. If you do not wash your hands after blow- 89. What is the first thing that would happen
ing your nose or you cough or sneeze while in this food chain if the grass died? Sun
handling food, you could spread , which → Grass → Mouse → Snake → Hawk
results in nausea, vomiting, and diarrhea. A. The snake population would increase
A. salmonella bacteria B. the mouse population would increase
B. staph bacteria C. the mouse population would decrease
C. listeria bacteria D. the hawk population would decrease
D. botulism 90. Which of the following are places that mi-
croorganisms can be found?
85. What is the most important way to pre-
vent a foodborne illness from viruses? A. air, only
A. Control time and temperature. B. air and water, only
B. Prevent cross-contamination. C. air, water, and soil, only

D. air, water, humans, and soil
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing. 91. Which food item has been associated with
Salmonella Typhi?
86. Why is there a limited amount of energy
A. Beverages
that can be passed on to the next feeding
level? B. Produce
A. There is never enough sunlight avail- C. Shellfish from contaminated water
able. D. Undercooked ground beef

92. Microorganisms important as decom- 97. Which item is a potential physical contam-
posers; widely distributed and can break inant?
down just about any type of organic mat-
A. metal shavings
ter are
A. bacteria B. parasites
B. decomposers C. sweat
C. consumers D. none of above
NARAYAN CHANGDER
D. producers
98. spoiled food is said:
93. Mold is a
A. fresh
A. producer
B. clean
B. consumer
C. decoposer C. microorganism
D. none of above D. Moldy
94. Ramli bought a fried rice and decided to 99. Occurs when a food that causes an allergic
have the meal the next day. He put the reaction comes into contact with another
food on the table. Next day, the food food.
was smelly and the texture of the rice had
changed. Give an inference based on the A. Physical contamination
observation on the food. B. Allergenic contamination
A. Ramli did not put the food in the fridge C. Chemical contamination
B. The micro-organism growth and repro-
D. none of above
duce on the food
C. The food was not cooked well 100. Which bacteria multiplies with milk to
D. The food is not healthy make curd.
95. A close relationship between two different A. Yeast

species that benefits at least one of the B. Lactobacillus
species.
C. Lacto chemical
A. Symbiosis
D. Lacto fungi
B. Predation
C. Competition 101. Station 3:Question 2:Look at the food
D. none of above web above. Are decomposers produc-
ers or consumers? Explain your answer.
96. What is common food borne illness that is (Choose 2 answers)
identified from coming from under cooked
poultry? A. Producers
A. Nitrospira B. Consumers
B. Salmonella C. Because they make their own food.
C. Aquificae D. Because they don’t make their own
D. none of above food.

102. Plates, cups, saucers and bowls 108. Chemical contaminants consist of
A. Butter knife A. Viruses, Parasites, Fungi, Bacteria

B. Dinnerware B. Cleaners, Sanitizers, Polishes
C. Manners
C. Glass, Dirt, Bag Ties
D. none of above
D. Science, Chemistry, Biology
103. Salmonellosis is a/an
A. eating disorder 109. Which of the following is NOT considered
to be a symbiotic relationship?
B. heart illness
C. food-borne illness A. A mother bear caring for her cub
D. none of above B. Worms living in a cow’s intestine
104. Refers to any substance added to food C. A bacterial infection

(intentionally or unintentionally)that may D. A viral attack on your immune system
compromise food safety.
A. Hazard Contaminant 110. What are the most common symptoms of
a foodborne illness?
B. Food Safety
C. Contaminants A. Diarrhea, vomiting, nausea, abdominal
cramps, and dizziness
D. All of the above
B. Diarrhea, vomiting, nausea, abdominal
105. Conditions in which microorganism grow cramps, and headache
best?
C. Diarrhea, vomiting, nausea, abdomi-
A. Fat Thom nal cramps, and jaundice
B. Mad Drone
D. Diarrhea, vomiting, nausea, abdominal
C. Food borne cramps, and tiredness
D. FaT-Tom
111. Is the step that eliminates harmful
106. How much energy is available to be microorganisms
passed on to the next trophic level in an
ecosystem? A. Sanitized
A. 100% B. Cleaning Schedule
B. 10% C. Rinse
C. 50% D. Wash
D. 75%
112. Which one factor can you see on the
107. Which of these cooking methods is an ex- spoiled bread?
ample of a dry method?
A. mold on the surface of the bread
A. Grilling
B. Deep frying B. sour taste
C. Stewing C. the color turned to greenish

D. Boiling D. smell like fish

113. How can you determine if a glass of milk D. Predation

is spoiled or not? (choose more than one
E. Competition
answer)
A. bad smell 118. Which type of agar to confirm presence
B. sour taste of E.coli bacteria?
C. change of texture A. Mac Conkey agar
D. molded B. Eosin Methylene Blue agar
NARAYAN CHANGDER
114. What are the advantages of using serial C. Blood agar
dilution?
D. Mannitol agar
A. allows for precise measurement of
concentration of a sample 119. Who are at Risk for FOOD-BORNE ILL-
B. allows isolation of pure cultures of mi- NESS?
croorganisms from mixed populations
A. Infants
C. allows for preparation of solutions
with a known concentration B. Adult
D. All of the above C. Elderly
115. What are the FACTORS THAT FAVOR D. All of the above
BACTERIAL GROWTH
120. What happens if we eat moldy food?
A. Food, Acid, Water, Time, Temperature,
PH A. microorganisms enter our body
B. Food, Acidity, Time, Temperature, Oxy- B. food makes us happy
gen, Moisture
C. we will have good health
C. Food, Time, Temperature, Oxygen,
Moisture D. none of above
D. Both A & B
121. Which micro-organism is used to make
116. Poisonous substances produced by organ- bread?
isms are A. Mould
A. Botulism
B. Enzyme
B. Toxins
C. Bacteria
C. Sanitation
D. Yeast
D. Food-borne Illness
117. A relationship between two organisms of 122. It may be present in canned foods
different species where one benefits and
A. clostridium botulinum
the other is harmed.
A. Commensalism B. staphylococcus aureus
B. Mutualism C. campylobacter
C. Parasitism D. none of above

123. Why we should wash fruits and vegeta- C. food diagram

bles very well? D. list

A. Because they have vitamins and miner-
als 128. What is the purpose of serial dilution?
B. Because they have been treated with A. To increase the concentration of a sam-
love ple
C. Because they have been treated with B. To decrease the concentration of a
pesticides sample
D. Because the have been treated with C. To measure the pH of a sample
microorganisms D. To measure the temperature of a sam-
ple
124. What does TCBS agar stand for?
A. Tricitrate Chloride Bile Sucrose agar 129. Illnesses are commonly caused by
B. Thiosulphate Citrate Bile Sucrose agar poor personal hygiene
C. Thiocitrate Chloride Barium Sulphate A. Disease

agar B. Bacteria
D. Trichloride Carbon Barium Sulphate C. Allergies
agar
D. Food-borne
125. a structure produced by prokaryotes,
130. Select the organisms that are producers.
such as bacteria, in unfavorable conditions;
a thick wall encloses the DNA and some of A. tomato plant
the cytoplasm. B. earth worm
A. bacteria C. grass
B. cell wall D. dung beetle
C. endospore E. sunflower
D. microscope
131. Pets carry microorganism that can con-
126. Microorganism can grow in suitable contaminate food and food contact surfaces?
ditions such as (choose more than one A. True
answer)
B. False
A. warm
C. Maybe
B. flown air
D. Sometimes
C. moist
D. suitable acidic 132. This is the unique way an organism sur-
vives or its “job” within the environment
127. A describes how different organisms
A. Niche
eat each other, starting out with a plant
and ending with an animal. B. Habitat
A. food chain C. Population
B. food web D. Predation

133. Which of the following may prevent food D. Low pH prevents the microbes from
contamination? breathing.
A. Long Storage
139. Psychrophiles are those bacteria that
B. Clean Utensils able to grow under
C. Warm Temperatures A. 0-20 C
D. Recycled Wrapping B. 25-40 C
NARAYAN CHANGDER
134. Match the contaminant with the appropri- C. 50-60 C
ate category:Virus
D. 70-110 C
A. Biological
B. Chemical 140. Using the following organisms create a
food chain:mouse, snake, hawk, acorns.
C. Physical
Remember to draw the arrows in the cor-
D. none of above rect directions.
135. a process or change that renders food un- A. acorns → mouse → snake → hawk
desirable for consumption is called B. hawk → snake → mouse → acorns
A. cross contamination
C. mouse → snake → acorns → hawk
B. rotting
D. acorns → snake → mouse → hawk
C. food spoilge
D. food deterioration 141. Range of colonies < 20 indicated as?
A. Too little to count
136. Cell Wall
B. Too few to count
A. Gives the cell strength and structure
B. Where DNA is housed C. Too less to count
C. Allows the cell to move D. None of the above

D. Where proteins are made 142. An interaction in which one organism kills
137. Which sense is least likely to be needed another for food.
when evaluating food? A. Symbiosis
A. Sight B. Predation
B. Smell C. Competition
C. Hearing D. none of above
D. Touch
143. How is serial dilution performed?
138. Why reducing the pH of the food helps to
reduce food spoilage? A. By adding a known volume of original
sample to an equal volume of diluent
A. Low pH kills the microbes.
B. By heating the sample
B. Low pH slows down the microbes.
C. By freezing the sample
C. Low pH prevents the microbes from
growing. D. By centrifuging the sample

144. is what keeps a healthy environment B. Food web

among living and non-living things.
C. Energy Pyramid

A. Cycle of Resources
D. Succession Map
B. Circle of Life
C. Decomposers 150. When you food, you need to Use the
correct temperature.
D. The sun
A. separate
145. Microorganism capable of causing food-
B. cook
borne illness include virus, fungi, parasites
and C. clean
A. Norovirus D. chill
B. Sicodelia
151. How many days do leftovers stay good
C. Bacteria before you throw them away?
D. Microorganism A. 1
146. A is an illness transported to people B. 7
by food.
C. 6
A. Foodborne Illness
D. 4
B. Contamination
C. Pathogen 152. is the space, conditions, and all living
and non-living things around an organism.
D. Microorgansim
A. environment
147. High-risk foods allow harmful micro-
B. surroundings
organisms to grow and multiply because
they: C. atmosphere
A. Contain a lot of moisture and protein D. classroom
B. Contain a lot of sugar
153. What a living thing does in order to con-
C. Contain a lot of preservatives tinue to live is
D. Contain a lot of air A. survival
148. Where should you place your napkin? B. reproduce
A. On the table C. hunt
B. On your lap D. grow
C. Tucked into your shirt
154. Herbivores, carnivores, and omnivores
D. Under your chair are all types of
149. An illustration that uses arrows to show A. producers
the many possible directions in which mat-
B. consumers
ter and energy can pass through the organ-
isms in an ecosystem. C. decomposers
A. Food chain D. parasites

155. The bread or idli dough rises because of 160. Match the contaminant with the appropri-
ate category:Parasites
A. Heat
A. Biological
B. Grinding
B. Chemical
C. Growth of Yeast
C. Physical
D. Kneading
D. none of above
156. The volume of sample used to do spread
NARAYAN CHANGDER
plating on agar after serial dilution? 161. Actions by one thing that have an effect
on a different or separate thing.
A. 1 ml
A. interactions
B. 0.5 ml
B. deals
C. 0.2 ml
C. effects
D. 0.1 ml
D. being nice
157. Employees must hands after employ- 162. Potentially Hazardous food except..
ees take a break
A. Fish
A. Sanitized
B. Oryza sativa
B. Use a single paper towell
C. Butter
C. Wash
D. Chocolates
D. none of above
163. Why is spoilage delayed when food is
158. Choose the symptom that is not caused stored in the fridge?
by the pathogenic microorganisms
A. There air no air in the fridge
A. vomiting B. Micro-organism can live in cold tem-
B. fever perature
C. death C. The temperature is not suitable for
micro-organism growth
D. headache
D. Micro-organism will die in the fridge
159. Marlene put a large stock pot on the shelf
below the dishwasher detergent. What 164. Which of these is an example of enzymic
risk of contamination is presented by this browning?
situation? (4.4) A. A cake going brown when cooked
A. There is no risk of contamination. B. Bananas turning brown during storage
B. There is a risk of physical contamina- C. Bread going brown when toasted
tion to the dishwasher detergent. D. Grated cheese going brown when
C. There is a risk of chemical contamina- cooked
tion to food later cooked in the stock pot.
165. A lion hunting a zebra.
D. There is a risk of biological contamina-
tion through poor personal hygiene of the A. Commensalism
person washing dishes. B. Mutualism

C. Parasitism 171. Disease Causing Are Called Germs.

D. Predation A. Germs

E. Competition B. Microorganisms
C. I Don’t Know
166. All energy on Earth ultimately comes
from what source? D. The Question Is Incorrect
A. Water 172. When should you wash your hands when

preparing food?
B. Sun
A. After handling raw eggs
C. Consumers
B. After handling raw meats
D. Oxygen
C. All of the above
167. What kitchen utensil is used to fold ingre- D. none of above
dients?
173. Transfers of bacteria from our body or
A. Rubber scraper clothes to food during many steps of food
B. Spatula preparation.
C. Electric mixer A. Equipment to food contamination
D. Wooden spoon B. People to food contamination
C. Food to food contamination
168. An organism that consumes dead or non-
living biomass without need for internal di- D. none of above
gestion is a(n) 174. Employees have the “ Legal” responsibil-
A. decomposer ity to notify their supervisor when ill?
B. producer A. False !
C. consumer B. True !
D. carnivore C. Maybe !
D. none of above
169. A single, self-contained living thing is
a(n) 175. Identify three micro-organisms responsi-
ble for contamination of food
A. organism
A. Bacteria, yeast, molds,
B. producer
B. Yeast, fungi, bacteria
C. the sun
C. Mould, yeast, fungi
D. herbivore
D. none of above
170. Perishable foods should not be allowed 176. Station 4:Question 5:Apart from fungi,
to stand at room temperature for more what other kinds of microorganisms act as
than: decomposers.
A. 1 hour A. Bacteria
B. 2 hours B. Ants
C. 4 hours C. Pythons
D. 8 hours D. Rats

177. When would buffet service be a good op- C. Physical

tion for serving a meal? D. none of above
A. formal meal
183. Employees may eat or drink and cook for
B. large gathering
customers at the same time.
C. small gathering
A. True !
D. family meal
B. False
178. Micro-organisms can grow in suitable
NARAYAN CHANGDER
C. Sometimes
conditions such as (can be more than
one answer) D. none of above
A. warm 184. Which one of the following food contam-
B. flown air inations is best prevented by cooking to
C. moist safe temperatures?
D. suitable acidic A. Spoilage

B. Acidophilus
179. What is the easiest way to recognize
foods contaminated with spoilage bacte- C. Botulism
ria? D. E. Coli
A. Improper shelving
185. Involves the removal of food residue,
B. Bad or spoiled taste
dirt and grease
C. Torn packaging
A. Water
D. Changes in color and smell
B. Cleaning
180. What is an organism that gets its food C. Decrease
through eating other sources?
D. Sanitizing
A. Consumer
B. Producer 186. We can make use of to help improve
the presentation of the dish.
C. Autotroph
D. Decomposers A. decorations
B. plates
181. Which microorganism is responsible for
spoilage in milk? C. garnishes
A. Fungi D. colour
B. Protozoa 187. Employees must report which of the fol-
C. Bacteria lowing symptoms of illness to his or her
D. Virus manager
A. Headache
182. Match the contaminant with the appropri-
ate category:Broken glass B. Sore throat with fever
A. Biological C. Aching teeth
B. Chemical D. Hair loss

188. What do the bad microorganisms pro- C. Physical

duce? D. none of above

A. bad appearance
194. Happens when a food has been contami-
B. bad taste nated by microorganisms.
C. bad color A. Physical contamination
D. none of above B. Microbial contamination
189. Standard in food handling and storing ex- C. Chemical contamination
cept.. D. none of above
A. Cover, label and date food before stor- 195. The process of conversion of sugar into
age alchohol is called
B. Do not store food in open cans A. Fragmentation
C. Do not check food that have expired B. Alchohalisation
and remove them C. Glucosisation
D. Check for leaks D. Fermentation
190. Most microorganisms cannot be seen 196. Why did some of food in the fridge de-
without a layed its food spoilage?
A. microscope A. There air no air in the fridge
B. magnifying lens B. Microorganism can live in cold temper-
C. telescope ature
D. x-ray machine C. The temperature is not suitable for mi-
croorganism growth
191. What does mold need in order to grow D. Microorganism will die in the fridge
and spread?
197. What should be done if there is ANY
A. vibrant and dry areas
doubt regarding the quality and safety of
B. vibrant and damp areas food?
C. dark and dry areas A. Take a bite to test the food item.
D. dark and damp areas B. The food item must be immediately
thrown out, and the disposal recorded.
192. Transfer of harmful microorganisms to
food. C. Remove any part of the food item that
is compromised, then it will be safe to use.
A. Cross Contamination
B. Food Contamination D. none of above
C. Food Poisoning
198. Which micro-organism can make the milk
D. Foodborne Illness Outbreak spoil?
193. Match the contaminant with the appropri- A. Fungi
ate category:Animal bones B. Protozoa
A. Biological C. Bacteria
B. Chemical D. Virus

199. Reject food when frozen containers have 204. All of the following are safe ways to
ice crystals inside. Signs of pests are thaw frozen food except:
present, use by/ expiration dates have
passed and when dry goods are damp or A. Placing the frozen food in a refrigera-
wet. tor at 41 Fo or lower
A. False B. Placing the frozen food under drink-

able running water at 70 Fo or lower.
B. True
C. Carefully covering the frozen food the
NARAYAN CHANGDER
C. Damage
place in a sanitized container at room tem-
D. none of above
perature.
200. What are the noticeable changes in
D. Cooking the frozen food as part of a
spoiled foods?
regular cooking procedure
A. when the food was in the garbage bin
B. Have bad smell, the color and the tex- 205. The “flavor” rule of meal appeal sug-
ture changed gests that if the menu includes a spicy
C. have dark color and moist food, you should:
D. when the food stored in the fridge A. Include other spicy food to go with it
more than 1 week.
B. Include mild-flavored foods for bal-
201. An oxpecker eats ticks off of the backs ance
of cattle.
C. Serve only small amounts of the spicy
A. Commensalism food
B. Mutualism
D. Provide an alternative for people who
C. Parasitism don’t like spicy foods
D. Predation
E. Competition 206. Adding contaminated foods to non-
contaminated foods
202. Which microorganism can change milk to
curd? A. Equipment to food contamination
A. Fungi B. Food to food contamination
B. Protozoa C. People to food contamination
C. Bacteria
D. none of above
D. Virus
203. Taking necessary precautions to keep bac- 207. The organism that a virus enters and uses
teria down to as small a number as possi- is called a
ble.
A. host
A. Sanitation
B. parasite
B. Toxins
C. Botulism C. guest
D. Food-borne Illness D. brujeria

208. How is the number of bacteria or other 213. What is a good way to make and serve
microorganisms calculated using serial di- meals with appeal?
lution? A. scrape used dishes at the table

A. plating aliquots of dilutedsamples on B. vary food colors and textures
nutrient agar/suitable media & counting C. overcrowd the serving plates
B. centrifuging aliquotsofdilutedsamples D. use your fingers to serve food
onnutrient agar/suitable media & count
214. Select the good hygiene practices
C. freezing aliquots of dilutedsamples on
nutrient agar/other suitable media A. washing utensils very well
B. eating moldy food
D. heating aliquots of dilutedsamples on
nutrient agar/other suitable media C. washing our hands
D. eating raw food
209. A gas that is expelled from the body by
E. having short and clean fingernails
the respiratory system; producers (plants)
need this gas to make food is 215. Who discovered fermentation.
A. carbon dioxide A. Alexander Fleming
B. oxygen B. Edward Jenner
C. photosynthesis C. Robert Koch
D. Louis Pasteur
D. hydrogen
216. What are the limitations of using serial
210. The presence of pathogenic microorgan- dilution?
isms or harmful substances in food
A. It can be time-consuming
A. Contaminate B. Errors can occur if volumes and con-
B. Perishable centrations are not measured accurately
C. Kitchen Appliance C. It may not be suitable for certain types
of samples
D. Foodborne Illness or Food Poisoning
D. All of the above
211. The Spoilt Food Smells 217. Expected results to indicate growth of
A. Very Good E.coli on EMB agar?
B. Good A. bright pink colonies
C. Bad B. cream colonies
C. metallic sheen colonies
D. Tasty
D. yellowish green colonies
212. The deterioration in the color, flavor,
218. What do the good microorganisms pro-
odor, or consistency of a food product is?
duce?
A. Food contamination
A. foods
B. Food poisoning B. Yoghurt and milk
C. Food spoilage C. Yoghurt and cheese

219. Match the contaminant with the appropri- B. Horse

ate category:Pesticides C. Human
A. Biological D. Vulture
B. Chemical
225. Does reducing the pH of food lower the
C. Physical chances of food spoiling? If so, why
D. none of above A. No
NARAYAN CHANGDER
220. Which is an example of a decomposer? B. Yes because with a lower pH it is able
to slow down the microbes
A. a hawk
C. No
B. a mouse
D. Yes, because a lower pH prevents mi-
C. a flower crobes from growing
D. a mushroom
226. Make sure you your hands, utensils,
221. What is the minimum internal holding cutting boards and cooking area.
temperature for hot food? A. separate
A. 165 Fo B. cook
B. 41 F0 C. clean
C. 135 Fo D. chill
D. 155 Fo
227. Happens when a food becomes contami-
222. Which agar selectively for detecting vib- nated by some kind of chemical substance.
rio spp? A. Physical contamination
A. EMB agar B. Microbial contamination
B. Mac Conkey agar C. Chemical contamination
C. TCBS agar D. none of above
D. Salmonella Shigella Agar 228. Bacteria often found in improperly home-
canned foods that cause severe illness or
223. Airplanes, lorries and boats are all used
death is
to transport food. Which environmental
issues are they associated with? (Tick all A. Sanitation
that apply) B. Food-borne Ilness
A. Food miles C. Toxins
B. Greenhouse gases D. Botulism
C. Carbon footprint
229. Research has shown that a common cause
D. Sustainability of foodborne illness is:
E. Organic farming A. poor personal hygiene
224. Which of the following consumers is a B. Cross contamination
herbivore? C. Time and temperature control
A. Cat D. all of the above

230. Bacteria are B. Use clean spoons/forks for each sam-

A. Prokaryotes ple tested

B. Non living things C. Label foods clearly and accurately
C. Eukaryotes D. Give testers a piece of apple between

each sample
D. none of above
E. Provide clear instructions
231. The purpose of providing durham tubes in
236. The purpose of LSTB broth in examination
each dilution tubes?
of food?
A. to observe level of broth
A. for the detection of coliforms
B. to detect pH of the broth
B. inhibits organisms other than col-
C. to detect gas produced by micro organ- iforms
isms.
C. selective agent used to inhibit non-
D. none of the above coliform organisms
232. How many tablespoons are in 1/8 of a D. All of the above
cup?
237. The proper temperature for meat deliv-
A. 1 ery
B. 2 A. 45 or lower
C. 4 B. at room temperature
D. 6 C. 41 or lower
233. Food may be safely thawed using any of D. Truck Temperature

the following methods EXCEPT 238. The viral infection Hepatitis A can be
A. thawing in the refrigerator. most effectively controlled if:
B. thawing in the sink with cold water. A. Every surface in the establishment
is cleaned and sanitized throughout the
C. thawing in a microwave.
shift.
D. thawing on the counter.
B. All food personnel practice personal
234. An organism that produces its own food hygiene, such as thorough handwashing.
supply from inorganic compounds is called C. Biological hazard inspections are
a(an) scheduled as part of the HACCP.
A. heterotroph D. Management understands the severity
B. consumer of these deadly bacteria.
C. detritivore 239. within which two temperatures are con-
D. producer sidered to be the danger zones
A. -18c to 5c
235. Which of the following points should be
observed when setting up a tasting ses- B. 5c to 60c
sion? (Tick all that apply) C. 60c to 100c
A. Provide small samples of food D. 5c to 100c

240. To prevent of food, cleaning sup- 245. Bacteria on surfaces like countertops,
plies equipment and chemicals should be utensils and cutting boards can contami-
stored separately and well away from nate the food
food, dishes, utensils, and food contact
A. Equipment to food contamination
surfaces.
A. stealing B. Food to food contamination
B. Vandalism C. People to food contamination
NARAYAN CHANGDER
C. Safety hazards D. none of above
D. Cross contamination
246. What is the goal of the pioneer species in
241. What temperature range is classed as the Primary Succession?
danger zone?
A. To kill the dead materials after a disas-
A. 5-75*C ter
B. 5-65*C
B. To rebuild soil
C. 5-63*C
C. To feed Johnny
D. 5-37*C
D. To put fresh oxygen into the air
242. It is the assurance that food will not
cause harm to the consumers when it is 247. Which is an example of physical contami-
prepared and or eaten to its intended use. nation?
A. Cleanliness and Sanitation A. Sneezing on food.
B. Food Safety
B. Touching dirty food surfaces.
C. Food Service
C. Bones in fish.
D. Personal Hygiene
D. Cooking tomato sauce in a copper pan.
243. May be naturally occurring or may be
added during the processing of food (e.g. 248. Why should you never wash knives in the
lubricants, pesticides, cleaners, sanitizers, dishwasher?
etc.)
A. Hot water dulls the blade
A. Chemical Contaminant
B. The knife’s handle can rot
B. Biological Contaminant
C. Physical Contaminant C. Rivets can become loose
D. None of the above D. All of the above
244. What is the minimum cooking tempera- 249. Meal planning for eight layer chocolate
ture to destroy potential microorganism in fudge cake
ground beef
A. Set the table
A. 135 Fo
B. 155 Fo B. Review Recipe
C. 165Fo C. Use a slow cooker

D. 130 Fo D. none of above

250. Mark all that are guidelines for aestheti- B. Bacteria can grow to extremely large
cally pleasing meals sizes

A. Color C. Most bacteria are harmful to humans
B. Texture D. Bacteria can be both harmful and help-
C. Price ful to humans
D. Temperature
256. is the methods which lower the wa-
E. Flavor ter content of food to a point where the
activities of enzymes and food spoilage
251. Wash your hands
and food poisoning microorganisms are de-
A. In between task stroyed / inhibited.
B. After using the bathroom A. Adding propionates
C. After taking out garbage
B. Impregnate wrappers
D. All of the above
C. Radiation
252. The portion of the growth curve where
D. Drying
rapid growth of bacteria is observed is
known as- 257. Which of the following must be cleaned
A. Stationary Phase and sanitized?
B. Death Phase A. utensils
C. Log Phase B. food prep surfaces
D. Lag Phase
C. clean in place equipment
253. When food is stored properly, ready-to- D. all of the above
eat-foods must be stored or away
from raw foods 258. Station 1:Question 1:Which of these
A. Under things are made of organic matter?
B. middle A. bread & fruit
C. Above B. water
D. none of above C. leather
254. Social behavior, how a person behave D. rock
with others
E. wood
A. Manners
B. Napkins 259. Which of these could be signs of food
spoilage?
C. Silverware
D. none of above A. Mould growth on fruits
B. Loaf of bread that have hardened over
255. Which of the following is a true state- time
ment about bacteria?
C. Over ripen fruit
A. Bacteria exist in only a few environ-
ments on earth D. All of the above

260. Plants use this chemical process to turn C. Good

sunlight, water & carbon dioxide into sug-
D. None Of These
ars that the plant can use as energy.
A. photosynthesis 266. What is the study of microbes called?
B. producer A. Micro biography
C. herbivore B. Microbiology
D. the sun C. Micro analytical
NARAYAN CHANGDER
261. How many teaspoons are in one table- D. Micro anatomy
spoon?
A. 2 267. What is the temperature danger zone?
B. 3 A. Temps you cook your food.

C. 4 B. Temps in which harmful bacteria
thrives.
D. 5
C. Temps your food should be warmed.
262. What is an example of food spoilage
D. A dangerous zone you should not run
A. Mold on bread into.
B. Milk becoming chunky and turning
sour 268. Expected result for presence of Vibrio spp
C. Fruit turning brown on gram staining?
D. Vegetables turning brown after cook- A. Gram negative, curved rod shape bac-
ing them for a short period of time teria
B. Gram negative, cocci shape bacteria
263. How do some bacteria move?
A. They use flagella C. Gram positive, curved rod shape bac-
teria
B. They use cilia
D. Gram positive, cocci shape bacteria
C. They use pseudopods
D. They use blood, air, etc. 269. Bacteria grow fastest between:
264. A relationship between two organisms in A. 20◦ F. and 120◦ F.

which one organism benefits and the other B. 40◦ F. and 140◦ F.
is unharmed
C. 60◦ F. and 160◦ F.
A. Mutualism
D. 80◦ F. and 180◦ F.
B. Competition
C. Parasitsm 270. The cell wall of Gram positive bacteria
contains
D. Commensalism
A. Peptidoglycan
265. Microorganisms Help In The Making
Of Curd, Cheese, etc. B. water
A. Both Of These C. Glucose
B. Bad D. phopholipids

271. What type of oven is used in the Roo- 276. Food can spoil. How can you determine
sevelt foods lab? if the food is spoilt?

A. Stove-top A. when the food was in the garbage bin
B. Convectional B. Have bad smell, the colour and the tex-
ture changed
C. Conventional
C. have dark colour and moist
D. when the food stored in the fridge
272. Why do bacteria enters the stationary more than 1 week.
phase?
277. How do you determine whether a glass
A. Because of the limitation of essential of milk is spoiled or not? (can be more
nutrients and accumulation of toxic by- than one answer)
products.
A. bad smell
B. Because they get tired.
B. sour taste
C. Because of depletion of nutrients.
C. change of texture
D. none of above
D. molded
273. To arrange food on a plate to serve to
278. What is an example of cross-
others, you should use:
contamination?
A. fingers A. Cutting raw vegetables with a clean
B. tongs chef’s knife
C. tumblers B. Placing raw meats on the same shelf
of the refrigerator
D. garnishes
C. Preparing raw chicken and vegetables
274. Which agar selectively for detecting on the same cutting board
salmonella spp?
D. Using clean hands and work surfaces
A. Nutrient agar when preparing food
B. Mac Conkey agar 279. What is a trophic level?
C. Blood agar A. Each level represented within a food
D. Salmonella shigella agar chain or web.
B. Levels of ecosystems that the world is
275. All of the following reduced cross-
divided into.
contamination? except?
C. Different levels of nutrients present
A. Frequently wipe food contact surfaces
within an organism.
with a sanitizer solution
D. The levels of sunlight an autotroph
B. Store raw food on the top shelf above
needs to survive.
ready to eat food
C. Promptly remove all trash from the es- 280. Match the contaminant with the appropri-
tablishment ate category:Bacteria
D. Bathe and put on clean work clothes A. Biological

before work B. Chemical

C. Physical B. sour taste

D. none of above C. change of texture
281. Station 1:Question 4:What do we call or- D. moulded

ganisms that make things decay?
286. are the requirements a living thing
A. Plants must have in order to survive.
B. Mammals A. Needs
NARAYAN CHANGDER
C. Decomposers B. Wants
D. Ants C. Requirements
282. What can if you fail to watch things that D. Food and water
are being cooked on the stove top?
287. What do the pathogenic microorganisms
A. Kitchen fires need to increase?
B. Food may burn or may not cook com- A. Water, food, oil, cold
pletely
B. Water, food, warmth, time
C. Both answers
C. Water, food, cold, bacterias
D. None of the answers
D. none of above
283. A meal of baked fish, raw cauliflower,
and mashed potatoes is missing what meal 288. What are the forms of Contaminants?
appeal principle. A. Biological, Chemical, Physical and Al-
A. Color lergens Contaminant
B. Shape B. Biological Contaminants, Chemical

Contaminants, Physical Contaminants
C. Texture
C. Biological and Physical Contaminants
D. Temperature
D. Physical Contaminants
284. Ramli bought fried rice and decided to
have the meal on the next day. He place 289. Enzymes cause which types of food to
the food on the table. The next day, the ripen?
food was smelly and the rice’s texture A. Meat and fish
changed. Give an inference based on the
B. Fruit and vegetables
observation on the food.
C. Poultry and cheese
A. Ramli did not put the food in the fridge
D. Vegetables and pastries
B. The microorganism growth and repro-
duce on the food 290. You should use cutting boards
C. The food was not cooked well and plates for produce, meats, poultry,
seafood, and eggs.
D. The food is not healthy
A. separate
285. How can you determine a glass of milk
spoiled or not? (can be more than one an- B. cook
swer) C. clean
A. bad smell D. chill

5.2 Foodborne illness and food safety 345
291. The ability to make things move or 294. All food chains/webs start with
change A. producers

A. energy B. consumers
B. life C. decomposers
C. exercise D. scavengers
D. consumer
295. Why reducing the amount of oxygen in
292. What does Bacteria need in order to the food helps to reduce food spoilage?
grow? Choose all the answers that you think is
correct.
A. Air and Soil
A. No oxygen kills the microbes.
B. Air and Moisture
B. Less oxygen slows down the microbes.
C. Food, Moisture, and Time
C. Less oxygen prevents the microbes
D. Air, Time, and Light from growing.
D. Less oxygen prevents the microbes
293. When transferring a cleaning chemical to
from breathing.
a spray bottle, you must (4.4)
A. label the spray bottle. 296. What is the full name for LSTB broth?
B. put the spray bottle next to the grill. A. Lactose Sulphate Trypsin Broth
C. store it in the cooler. B. Lauryl Sulphate Tryptose Broth
D. mix the chemical with water in the new C. Lectin Sulphate Tryptose Broth
bottle. D. Lauryl Sucrose Trypsin Broth
5.2 Foodborne illness and food safety

1. food borne illnesses are transferred by A. soak in the sink for several hours and
A. genetic diseases then washed
B. pests B. washed right away with hot soapy wa-
ter and air-dried
C. contaminated food
C. washed in hot soapy water and sani-
D. none of above tized in a mild rinse solution of bleach so-
2. A managers responsibility to actively con- lution
trol risk factors for foodborne illnesses is D. washed right away in hot water and air
called: dried
A. Food safety management 4. What do the two T’s stand for in the FAT-
B. Active managerial control TOM acronym?
C. HACCP A. Temperature & Taste
D. Quality control and assurance B. Time & Temperature
3. What is the correct method for washing C. Thermometer & Time
dishes? D. Taste & tacos

5. How far from the floor should food be B. Air dry, pre-rinse, wash with deter-
stored to prevent pest infestation? gent, scrape, rinse, sanitize
A. 2 feet C. Pre-rinse, sanitize, scrape, wash with
B. 1 inch detergent, rinse, air dry
C. 6 inches D. Sanitize, pre-rinse, scrape, wash with
detergent, rinse, air dry
D. 6 feet
11. What is defined as a disease transmitted
NARAYAN CHANGDER
6. To ensure your food is safe to eat, use a
to humans by food?
A. Sanitiation
A. Microwave
B. Taste test B. Food-borne illness
C. Thermometer C. Cross Contamination
D. Touch test D. none of above
7. The danger zone refers to temperatures of 12. Kinds of Food contaminants EXCEPT ONE
A. Biological
A. 30 degrees-100 degrees F B. Chemical
B. 41 degrees-135 degrees F C. Physical
C. 20 degrees-90 degrees F D. Food contaminants
D. 35 degrees-180 degrees F
13. Thermometer need to be?
8. Individuals have a cost as a result of a
A. Washed
foodborne illness. What are they?
A. Loss of work, hospital expenses, per- B. Washed, rinsed and Sanitized
manent disability and death C. Dried
B. Death is the only cost. D. Washed and rinsed
C. Hospital expenses.
14. to remove visible soil & food particles
D. Loss of work.
A. wipe down
9. Parasites are organisms can only survive B. Clean
by living in or on a living organism, they
are called C. Sanitize
A. viruses D. Bleach
B. host 15. In order to thaw meat you should
C. neighbor A. Place it in the microwave on high tem-
D. pathogen perature
B. Place it in a sink full of hot water
10. Which of the following is the correct se-
quence of dishwashing? C. Place it on the countertop at room tem-
A. Pre-rinse, scrape, wash with deter- perature
gent, rinse, sanitize, air dry D. Place it in the refrigerator on a plate

16. If you overload the dishes will they clean C. biological, physical, chemical, bacte-
correctly? rial

A. Yes D. fungus, bacteria, virus, and contamina-
B. No tion
C. Sometimes 22. Unintended inclusion of substance, organ-

D. Depends on how you put them isms or objects in food, making it unsafe
for human consumption
17. What does ‘A’ stand for in FAT-TOM?
A. Contaminants
A. Apples
B. Food contaminations
B. Appliance
C. Allergens
C. Acidity
D. Non of the above
D. Animals
23. How long should we scrub our hands for?
18. How long can food safely sit in your car if
the outside temperature is above 90 F? A. 10 seconds
A. 1 hour B. 15 seconds
B. 2 hours C. 20 seconds
C. 3 hours D. 25 seconds
D. 4 hours 24. When washing hands what is the minimum
time you should scrub with soap?
19. Which will you use to wash dishes?
A. Hot water A. 5 seconds
B. warm water B. 10 seconds
C. cool water C. 20 seconds
D. none of above D. 40 seconds
20. Which among the following cleaning 25. Glass from a broken lightbulb is an exam-
agents are solvents or any substance used ple of which type of contaminant?
to wash table wares, surfaces and equip- A. Physical
ment?
B. Chemical
A. Abrasives
C. Biological
B. Acid cleaners
D. Environmental
C. Detergents
D. Solvent Cleaners 26. How long do you have to check the tem-
perature?
21. The four types of pathogens that can con-
A. Every 2 hours
taminate food and cause food borne illness
are B. Every 3 hours
A. bacteria, fungi, germs, virus C. Every 4 hours
B. fungi, parasites, bacteria, virus D. Every 5 hours

27. The best choice in cookware to use for 32. It is the disease carried or transmitted to
scrambling eggs is a: people by food
A. double boiler A. Illness outbreak
B. sauce pan B. Foodborne illness
C. skillet C. Food safety

D. Food defense
D. none of above
33. You have lots of leftover beef roast.
NARAYAN CHANGDER
28. What does the “F” in FAT TOM repre- Which is the safest way to cool down the
sent? roast before putting it in the fridge?
A. fingers A. Rinse the leftovers under cold running
B. fire water
C. food B. Put the leftovers in the freezer for 10

minutes, then put in the fridge
D. none of above
C. Cut the leftovers into smaller pieces
and allow to cool before putting in fridge
29. What is the temperature range of the dan-
ger zone? D. none of above
A. 60◦ -160 ◦ F 34. The World Health Organization recom-
B. 20◦ -120◦ F mends that all governments prohibit the
feeding of highly innervated tissue from
C. 41◦ -135◦ F slaughtered cattle to other animals. The
D. 40◦ -140◦ F purpose of this recommendation is to min-
imize the risk of introducing into the
30. What are the basic steps for cleaning food supply.
food equipment and utensils effectively at A. prions
home?
B. aflatoxin
A. scraping, cleaning and rinsing C. enterohemorrhagic pathogens
B. scraping, cleaning, and wiping D. Trichinella
C. scraping, cleaning, rinsing and air dry-
35. To treat a cut you should:
ing
A. tell the teacher, apply pressure.
D. scraping and cleaning
B. get a bandaid
31. What can food & beverage industry em- C. Tell the teacher, run under cold water
ployees do to prevent food contamina- for 10 min
tion?
D. Tell the teacher, apply pressure, rinse,
A. Stay home when sick dry, apply a bandaid
B. Keep fingernails short & hair re- 36. All working surfaces should be cleaned by
strained one of the following methods:
C. Wash hands properly & frequently A. clear, hot water
D. All of these are correct B. hot, soapy water

C. hot soapy water and then a hot clear 42. What does FAT TOM stand for?
rinse
A. Food, acidity, temperature, time, oxy-

D. sanitized with bleach solution and gen and moisture.
rinsed.
B. Fast, always, temperature, time, oxy-
gen, and moisture.
37. step 5 of the cleaning and sanitizing
C. Food, acidity, temperature, time, open-
A. scrape or remove bits of food
ness, and mixture.
B. sanitize the surface
D. None of the above.
C. allow surface to airdry
43. Can customers use dirty plates to put more
D. rinse the surface
food in there plate?
38. When someone rinses raw fruits and veg- A. Yes
gies, which safety step is being shown?
B. No
A. Clean
C. Depends on how dirty the plate is
B. Cook
D. Only if they really want to use it again
C. Chill
44. The MAIN purpose of nutrition labels on
D. Separate
food products is to
39. Which is more safe:dull knife or sharp A. market the company’s product
knife?
B. provide the consumer with information
A. sharp for choosing healthy foods
B. dull C. complete the packaging of the product
C. either is fine
40. the removal of physical, visible dirt us- 45. Setting temperature of Griddle
ing a cleaning agent. A. 375 F
A. Disinfecting B. 375 C
B. Sanitizing C. 365 F
C. Cleaning D. 365 C
D. none of above
46. What pathogen is most commonly associ-
ated with raw eggs and poultry?
41. What kind of food should be placed imme-
diately in the refrigerator or freezer? A. Botulism
A. PERISHABLE FOOD B. E. Coli
B. NON-PERISHABLE FOOD C. Listeria
C. STAPLE FOOD D. Norovirus
D. none of above E. Salmonella

47. What are public health interventions? D. Avoid sneezing or coughing near the
A. Meetings to teach people how to have food
better personal hygiene in restaurant op- E. Applying the one-spoon method in tast-
erations. ing
B. Meetings to teach people how to be
52. Food Defense is:
healthier in restaurants.
A. The prevention of intentional contami-
C. Recommendations by the FDA for con-
nation of food
NARAYAN CHANGDER
trolling common risk factors for food-
borne illnesses B. The prevention of accidental cross con-
tamination
D. All of the above
C. Controlling the temperature of food to
48. What do you do if food isn’t marked prevent growth of bacteria
with day or date should be sold, eaten or
D. None of these
thrown out?
A. Still use it 53. What property of melamine led to the in-
appropriate incorporation of this chemical
B. Throw it away
into pet foods?
C. Serve it
A. It is a high-fat molecule and therefore
D. Or leave it where it is made the pet foods better for the pets’
skin.
49. A member of a group of closely related
microorganisms that represent several ge- B. It is a nitrogen-containing chemical
netic varieties is called a and therefore made the pet foods appear
to have a higher protein content.
A. clone
C. It binds acrylamide and therefore pre-
B. serotype
vents that potential carcinogen from being
C. subspecies absorbed.
D. prototype D. none of above
50. ‘Can take 24-48 hours to thawing food’. 54. If held food drops below 135 degrees F,
Which of the following is best to describe what should you do?
the statement?
A. Reheat to 135 degrees F for one
A. Thawing food by using microwave. minute
B. Thawing food in the cooking process B. Reheat to 145 degrees F for 30 sec-
C. Thawing food in the refrigerator onds
D. Thawing food under cold running wa- C. Reheat to 140 degrees F for 5 minutes
ter D. Reheat to 165 degrees F for 15 sec-
onds
51. What are the guidelines that a cook and
kitchen stuff should follow? 55. How long should you wash your hands
A. Washing hands before handling food for?
B. Wearing proper cooking outfit A. 10 seconds
C. Wearing jewelry B. 15 seconds

C. 20 seconds 61. How many people are affected by food-

D. 60 seconds borne illnesses each year?

A. 3, 000
56. Contamination by foreign substances oc-
curs when B. 48, 000, 000
A. Milk products are kept at room temper- C. 1 in 6
ature
D. None of the above.
B. Chemicals are not rinsed from food be-
fore processing
62. A food handler prepares meals for a child
C. Foods are not cooked at proper tem- day-care center. What symptoms re-
peratures quire this food handler to stay home from
D. a. A sticky slime appears on the sur- work?
face A. Thirst with itching
57. certain plants, mushrooms and seafood B. soreness and fatigue
toxins are examples of:
C. sore throat and fever
A. chemical hazard
D. headache with soreness
B. illness hazard
C. physical hazard 63. Which food needs TCS?
D. biological hazard A. All of those listed.
58. Who are considered “at risk” for food- B. Baked potato
borne illnesses?
C. Shelled eggs
A. Preschoolers/ young children
D. Tofu and soy beans
B. adults
C. teenagers 64. What is the best way to prevent a food-
D. elderly people borne illness from viruses?
59. What should you use to dry off dishes? A. have good personal hygiene
A. Face Wash Cloth B. prevent cross-contamination
B. Dish towel C. control time & temperature
C. Paper Towel D. clean and sanitize surfaces
D. none of above
65. The two basic rules of safe food handling
60. Food borne illness from improperly canned are
or damaged canned products, specifically
low acid foods A. clean and sanitize
A. Ecoli B. keep cold foods cold and keep hot
B. Salmonella foods hot
C. Botulism C. first in, first out

D. Hep A D. first in, last out

66. Jessica is preparing to cook. Which of the 71. Reviewing that logs and records to make
following is true? sure the HACCP plan is working. Is an ex-
ample of what principle?
A. Jessica should remove all bracelets
and rings before washing her hands. A. Monitoring
B. Jessica should wash her hands for B. Management Control
approximately 20 seconds, the length of C. Verification
Happy Birthday twice.
D. Hazard Analysis
NARAYAN CHANGDER
C. Jessica should scrub under her nails.
72. When must a food contact surface be
D. All of the answers are correct!
cleaned? Select all that apply.
67. You can prevent food-borne illness by A. After they are used
A. Serving food that is delicious and nutri- B. Before working with a different type of
tious food
B. Washing hands, using gloves, and C. Any time there is an interruption dur-
keeping food at the correct temperature. ing a task and the items being used may
have become contaminated
C. Washing your hands at the beginning
and end of your shift D. After four hours on continuous use
D. Spraying pesticides on the kitchen E. After handling different raw TCS fruits
floor so pests will not get in the food and vegetables
68. Which piece of jewelry can be worn on a 73. What is a Foodborne illness?
food handler’s hand or arm? A. A illness that comes when you don’t
A. watch wash your hands
B. plain band ring B. A disease transferred from food to the

people
C. diamond ring
C. An illness that you are born with
D. medical bracelet
D. An illness that food is born with
69. Baked goods can stay fresh the longest
74. All Ground Meat except poultry
and keep from going stale in the:
A. 135
A. Countertop
B. 145
B. Pantry
C. 155
C. Fridge
D. 165
D. Freezer
75. Safe holding of hot foods requires that
70. Always wash your hands after handling foods be kept above after cooking.
A. raw food A. 41◦ F
B. raw vegetables B. 120◦ F
C. raw meat C. 120◦ F
D. none of above D. 135◦ F

76. Steps to clean plates C. 1 in 3

A. Scrape food from service D. 1 in 8

B. Wash service then rinse off 82. Name four kitchen powders that appear
C. Sanitize the surface then let it air dry the same?
D. All of the above A. baking soad, baking powder, flour,
corn starch
77. Which statement about safety and sanita- B. sugar, cream of tartar, powdered
tion is incorrect? sugar, salt,
A. wear short sleeves or roll up long ones C. bisquick, vanilla pudding, ajax cleaner,
B. wear disposable plastic gloves if you
have an open cut on your hands D. All of the above
C. keep countertops, cookware, and
83. What is the proper steps in food safety?
floors clean
A. cook, chill, clean, separate
D. brush your hair back from your face
with your hands while working with food. B. clean, chill, cook, separate
C. separate, clean, cook, chill
78. Which of the following is the safest way
to thaw meat? D. clean, separate, cook, chill
A. On the counter 84. Fermentation is different than other food

preservation techniques because it
B. In the fridge
A. results in alcohol being incorporated
C. In the sink
into foods.
D. Next to a heater
B. promotes the growth of non-
79. What is the best way to limit the growth pathogenic organisms.
of bacteria in food? C. dries out foods, which limits the
A. using proper hygiene practices growth of harmful bacteria.
B. cleaning and sanitizing food D. none of above
C. using separate plates 85. Which of the following will help you
smother a stove-top fire?
D. controlling time and temperature
A. dousing the pan with water
80. The primary source of e.coli food poisoning
B. . hitting the fire with a towel
is..
C. using a fire extinguisher
A. Canned foods
D. putting a cover on the pan
B. Eggs
86. warranty of sale
C. Undercooked chicken
A. rules for how the food must be han-
D. Undercooked beef
dled.
81. How many people in the United States get B. rules and regulation standards fit for a
sick from food they eat each year? king.
A. 1 in 10 C. rules for how the food must look.
B. 1 in 6 D. rules for presentation purposes only.

87. Which one is a naturally occurring physical C. Critical Limits

hazard? D. Monitoring
A. metal
93. If FAT TOM conditions are right, bacteria
B. feather will double their number as often as every
C. glass minutes.
D. false nails A. 10
B. 20
NARAYAN CHANGDER
88. The correct food safety internal tempera-
ture of fish (seafood) is: C. 30
A. 145◦ F D. 40
B. 155◦ F 94. What is the meaning of sanitation?

C. 165◦ F A. the maintenance of clean condition
that will prevent food contamination or
D. none of above
foodborne illness.
89. The minimum safe temperature for re- B. the presence of harmful item in food.
heated food is: C. the transferring of germs from one
A. 70 C item to another item.
B. 74 C D. the physical removal of soil and dirt.
C. 80 C 95. What should be done when throwing away
D. 67 C chemicals?
A. Seal the container and recycle it.
90. Dishwashing soap is considered a haz-
ard. B. Seal the container in a bag and place
it in the garbage.
A. physical
C. Follow label instructions and regula-
B. biological tory requirements.
C. chemical D. Pour leftover chemicals into a drain
D. none of above and throw the container away.
91. Maximum number of beef patty can store 96. Which of these methods is NOT one of the
in one Long tray correct ways to thaw frozen food?
A. 5 A. Fridge
B. 10 B. Cold water
C. 15 C. Leaving it on the counter
D. 20 D. Microwave (defrost setting)

97. Wash dishes with water.
92. What are minimum or maximum bound-
aries that must be met to prevent haz- A. Cold
ards? B. Hot
A. Hazard Analysis C. Hot, soapy
B. Critical Control Points D. Luke warm, soapy

98. One characteristic of the foodborne ill- C. Reheating the soup

nesses that result from ingesting pre- D. Sanitizing the thermometer probe
formed toxins is

102. Food can be left out for how long in 90
A. a reaction that happens as quickly as
degree weather?
one hour after eating the contaminated
food. A. 2 hours
B. a reaction that takes more than one B. 3 hours
day because the toxins must be produced C. 1/2 hour
in the blood. D. 1 hour
C. recovery within one day since pre- 103. Which is an example of chemical contam-
formed toxins only affect the GI tract. ination?
D. recovery that can be accelerated by A. fingernail
consumption of low-acid canned foods.
B. pesticide
99. FIFO helps to monitor C. virus
A. Food-Use by dates, best before dates D. None of the answers.
and stock control
104. Which of the following is the last HACCP
B. Employees-Which employees are first principle?
in to work and first out of work A. Establish critical limits
C. Regulations-Health and safety rules B. Identify corrective actions
D. Equipment-How much equipment is in C. Establish procedures for record keep-
a kitchen ing and documentation
100. Jessica found a hair in her food. This is D. Establish monitoring procedures
an example of a contaminant. 105. Choose the statement that is NOT a safe
A. Biological kitchen practice:
B. Chemical A. Standing on a step stool to reach
things up high
C. Physical
B. Waiting to clean up a spill until the end
D. Emotional of a lab
101. A chef sanitized a thermometer and then C. Washing your hands after handling
checked the temperature of a soup that raw meat
was being hot-held and realized the tem- D. Putting long hair up when cooking
perature was only 120 degrees, which
did not meet their operations critical limit 106. Methicillin-resistant Staphylococcus au-
of 135 degrees. The chef recorded the reus (MRSA)
temperature in the logbook and reheated A. results from normal Staphylococcus
the soup to 165 degrees for 15 seconds. aureus growth and division.
Which was the corrective action? B. is an antibiotic-resistant strains of
A. Checking the critical limit Staphylococcus Aureus.
B. Recording the temperature in the log C. is resistant to bacterial toxins.
book D. none of above

107. Foodborne illness or food poisoning is of- B. grains, such as pasta, bread, barley,
ten related to and rice
A. mishandling food C. processed or foods altered from their
B. handling food carefully natural state
C. cleaning food too much D. dairy
D. shopping in unsanitary supermarkets 113. How do restaurants handle food safety

issues?
NARAYAN CHANGDER
108. How do you take away cups from table
A. follow government procedures
if they are finished?
B. do what they want
A. Put it on a tray facing up
C. only buy organic food
B. Put it on a tray facing down
C. Put your hand on top of the cup
D. None of the above 114. What is the best precaution for prevent-
ing foodborne illnesses?
109. HOW OFTEN MUST YOU CHECK THE TEM-
A. buy from an approved vendor
PERATURE OF FOOD THAT IS BEING HELD
WITH TEMPERATURE CONTROL? B. Use the vendor with the best quality
food
A. At least every 2 hours
C. handwashing
B. At least every 4 hours
D. having a clean restaurant
C. At least every 6 hours
D. At least every 8 hours 115. What temperature does bacteria get de-
stroyed on?
110. Foodborne illness is A. 140 degrees
A. an illness caused from not eating B. 135 degrees
enough
C. 160 degrees
B. an eating disorder
D. 180 degrees
C. an illness caused by contaminated
food 116. The temperature of chili is checked during
holding. The chili has not met the critical
D. When you have a food baby
limit and is thrown out according to house
111. What is one way to prevent the spread policy. Throwing out the chili is an exam-
of foodborne illnesses? ple of which HACCP principle?
A. Wash hands A. Corrective Action
B. Stay home if you are sick B. Verification
C. Stay home if you have a fever C. Hazard Analysis
D. All of the answers D. Monitoring
112. What types of foods have normally nutri- 117. Name 4 ways to properly thaw foods
tion labels? A. microwave, counter top, stove top, frig
A. whole foods, such as fruits and vegeta- B. microwave, cooking process, refriger-
bles ator, cold water bath

C. bath, countertop, outside, refrigerator C. break any blister that may form
D. microwave, grill, stove, pan D. wrap the burned area tightly with a

sterile guaze
118. What does an operation need if they
want to smoke food as a way of preserv- 123. Which of the following is the first HACCP
ing it? principle?
A. Crisis-management plan A. Identify corrective actions
B. Variance from the local regulatory au- B. Conduct a hazard analysis
thority
C. Verify that the system works
C. Food safety certificate
D. Determine critical control points
D. ServSafe Certificate
124. The correct food safety internal tempera-
119. Who should you call if you suspect food- ture for ground meats (like hamburger):
borne illness from food ordered at a
restaurant? A. 145◦ F
A. The newspaper B. 155◦ F
B. The county health department C. 165◦ F
C. The restaurant owner D. none of above
D. Your mom 125. To rub fat on the surface of a food or a
cooking utensil is to:
120. Bacteria grow best in food that contains
A. marinate
A. High amounts of acid
B. baste
B. little or no acid
C. Mold C. grease
D. Yeast D. none of above
121. What is the correct way to clean and san- 126. To prevent Foodborne Illness, refrigerate
itize a prep table? leftover food within (time) after serv-
ing.
A. Remove food from the surface, wash,
rinse, sanitize, air dry A. 30 minutes
B. Remove food from the surface, sani- B. 1 hour
tize, rinse, wash and air dry C. 2 hours
C. Remove food from the surface, wash, D. 4 hours
sanitize, air dry then rinse
D. Remove food from the surface, air dry, 127. % Daily Value shows
wash, rinse, sanitize A. how much a nutrient in a serving of the
food contributes to a total daily diet, so if
122. First-aid for a first degree burn is to: it lists 15% of calcium, it means that serv-
A. place the burned area under cold, run- ing provides 15% of calcium you need for
ning water each day.
B. apply butter, oil or mayonnaise to the B. percentage of nutrients based on a
burn 2000 calorie meal

C. only different types of fats and the B. norovirus

amount of sodium based on a 2000 calo- C. Salmonella
rie diet
D. none of above
D. minerals and vitamins as well as
sodium; the amount compared to the rec- 133. What temperature should you hold hot
ommended daily amount foods?
A. 135 degrees F or higher
128. Pasteurization is a food preservation
B. 135 degrees F or less
NARAYAN CHANGDER
technique that uses to kill bacteria.
A. fermentation C. 145 degree F or higher
B. heat D. None of the below
C. cold treatment 134. E. Coli is one pathogen that is commonly
D. irradiation associated with
A. poultry
129. What can cause signs of spoilage, in-
cluding discoloration, slime, bubbles, and B. ground beef
odors on refrigerated foods such as jams? C. molded bread
A. Mold D. fish
B. Fungi 135. Put a check beside each of the “Big 5 Fac-
C. Yeast tors” that commonly contribute to food-
D. Parasites borne illness.
A. Food purchased from unsafe sources
130. What is cross contact?
B. Failure to cook food to correct temper-
A. When you make contact with food ature
B. When you make contact with another C. Improper holding temperatures
person
D. Contaminated equipment
C. When food item containing an allergen
E. Poor personal hygiene
comes in contact with another food
D. When you make contact with your 136. The coldest part of meat that’s cooking is
phone and need to wash your hands again the part.
A. outside
131. What is the proper hair restraint re-
quired? B. thinnest
A. hats C. thickest
B. hairnet D. none of above
C. barrettes 137. What would you find on the GRAS list?
D. All of the above A. Foods the FDA classifies as safe
132. Pathogens that produce preformed tox- B. Generally respected food retailers
ins include Staphylococcus aureus, Clostrid- C. Foods the FDA considers safe if radi-
ium botulinum, and ated.
A. Aspergillus D. Foods that have been recalled.

138. personal hygiene has the ability to: 143. Before cooking, all of the following needs
A. offend customers to happen (circle all that apply):

B. contaminate food A. Roll up your sleeves
C. contaminate food-contact surfaces B. Long hair should be in a pony tail

D. cause illness C. Wash your hands
E. buy me shoes. D. Know your roles and responsibilities
E. Wear closed toe shoes
139. steps to food safety are
A. clean, separate, cook, put aside 144. How many seconds for proper handwash-
ing?
B. clean, separate, cook, chill
A. 10 secs
C. put in a plastic bag, separate, boil in
water, freeze B. 20 secs
D. clean, observe, cook and freeze C. 30 secs
D. 1 minute
140. is the protection of food products from in-
tentional contamination or adulteration by 145. Which of the following will cause acci-
biological, chemical, physical, or radiologi- dent?
cal agents introduced
A. Running in the kitchen
A. Food safety
B. Storing item in a proper way
B. Food defense
C. Using a sharp knife when preparing
C. Food Adulteration food
D. Non of the above D. none of above
141. To help prevent biological contamination 146. Where is E. Coli normally found?
A. Store food at about 50◦ F A. Dirt
B. Keep warm foods above 140-F de- B. Water
grees.
C. Animal and human digestive system
C. Defrost meat on the kitchen counter
D. Blood
D. Keep cooked foods at room tempera-
ture 147. Always wash separately.
142. a foodborne illness is confirmed when: A. Knives
A. the doctor says there are confirmed re- B. Spoons

sults of you eating too much. C. Forks
B. when laboratory analysis shows that a D. Spatulas
specific food is the source of illness
148. Which hazards can make food unsafe and
C. when laboratory analysis shows that cause foodborne illness?
different foods are the source of illness
A. Air and Water
D. when laboratory analysis shows that a
variety of foods can cause a variety of ill- B. Dirty Surfaces
nesses C. Soil

D. Animals 154. What do you do if you see someone have

E. All can be a hazard an allergic reaction?
A. Tell your manage
149. Food contamination caused by pathogens
on a food handler’s body can be controlled B. Call the emergency number in your
by area
A. going to the bathroom C. Tell the nearest person
B. wearing an apron D. Tell the person in there table
NARAYAN CHANGDER
C. good personal hygiene 155. The main reason that spills should be
D. using towels cleaned up immediately is because:
A. Spills are harder to clean the longer
150. What is a biological contaminant? they sit
A. An item that accidentally gets into food B. Somebody could slip and fall
B. A chemical that is toxic or not usually C. They look messy
found in the food
D. They make the kitchen smell funny
C. A microscopic living substance that ac-
cidentally gets into food 156. When using knives, you should always
D. none of above cut
A. towards yourself
151. A food handler will be wearing single-
use gloves to assemble boxed lunches. B. away from your body
When must the food handler’s hands be C. either
washed?
D. neither
A. after 4 hours
157. Which of the following ways can help
B. after the first hour
prevent foodborne illnesses when storing
C. after putting on the gloves food?
D. before putting on the gloves A. Cleaning the inside of the refrigerator
monthly
152. What are the 4 core practices/steps of
food safety? B. Refrigerating or freezing foods as
soon as possible after purchasing
A. cross, cook, freeze, sterilize
C. Keeping the temperature of the refrig-
B. cook, chill, separate, clean erator cold
C. clean, cool, freeze, store D. Cleaning the inside of the freezer
D. distance, wash, cook, store weekly
153. Cooking time of Beef patty 158. Above 60 C the bacteria will
A. 4:30 minutes A. multiply
B. 4:25 minutes B. sleep
C. 4:50 minutes C. die
D. 4:20 minutes D. fast

159. What does Critical Control Point mean? 164. Allergen is a food safety concern linked
to which category of hazard?
A. It is a point, step or procedure at

which control can be applied to prevent or A. Microbiological
eliminate a food safety hazard or reduce
B. Physical
it to an acceptable level.
C. Chemical
B. When bacteria starts to grow uncon-
trollably on food D. none of above
C. The point when steam starts to rise 165. According to the FightBAC! food safety
from food being cooked. guidelines, four major components of a
D. The point when food handlers must food safety strategy are clean, separate,
start to make administrative records in cook, and
the HACCP system. A. freeze
160. What is the universal choking sign? B. chil
A. Two hands over throat C. pasteurize
B. one hand on throat one hand waving D. can
C. pointing to mouth and throat 166. In case of electric shock, FIRST:
D. waving everyone over A. pull the victim away from the source of
power
161. Name two types of fungi which are bio-
logical contaminants. B. disconnect the main power source
A. Viruses and bacteria C. spray the victim with water to cool
them down
B. Bacteria and parasites
D. administer CPR immediately
C. Parasites and mold
D. Mold and yeast 167. Botulism should be immediately sus-
pected if
162. Symptoms of Foodborne illness
A. Eggs in a carton are cracked
A. vomiting
B. Pastries are frozen too long
B. upset stomach
C. Milk is in the refrigerator a few days
C. diarrhea beyond its expiration date
D. All the above D. You notice a bulging can of food
163. Bulging canned foods is usually an indica- 168. Foods may be safely thawed using any of
tion of what type of bacteria the following method EXCEPT
A. staphylococcus A. thawing in the refrigerator
B. e. coli B. thawing in sink with cold water
C. botulinum C. thawing the microwave
D. salmonella D. thawing on the counter

169. What is one way to prevent contamina- 175. As soon as there is a spill,
tion of food and surfaces? A. Clean it up immediately
A. do not touch your face and hair B. yell for someone else to clean it up
B. leave your jewellery on C. Finish cooking and eating, then clean
C. wear an apron used before it up
D. stay home when you have cuts on your D. throw a towel over it on the floor
hands
176. What is a common food source of
NARAYAN CHANGDER
170. Which is an example of biological contam- salmonella?
ination? A. Beef
A. fingernail B. Pork
B. pesticide C. Chicken
C. virus D. Seafood
D. None of the answers. 177. What is the most important sanitation
171. This term is used to store food at correct rules to follow to prevent foodborne ill-
temperature. ness?
A. Boil A. Don’t wash your hands
B. Chill B. Put your fingers in your mouth

C. None of the above
C. Bake
D. Maintain personal hygiene standards
D. Reheat
178. An illness caused by eating spoiled food
172. The temperature of a freezer should be
or food containing harmful bacteria is a
A. 8 degrees or below
A. foodborne illness
B. 3 degrees or below B. bacteria
C. 0 degrees or below C. illness
D. 5 degrees or below D. mad cow disease
173. The most common contaminant/hazard 179. Lifting a lid away from your face (like a
of foodborne illness are shield) can help prevent a ?
A. cleaning products A. Cut
B. biological B. Burn/Scald
C. physical C. Fall
D. chemical D. Shock
174. which one of the following are you sup- 180. Which one of the following sauces is a
posed to do before cooking risk for food poisoning?
A. take off jewlery A. aioli
B. wash hands B. tomato
C. tie hair back C. sweet chili
D. all of the above D. salsa

181. Which is an example of cross- C. 1 minute

contamination? D. 3 hours

A. Washing your hands before cooking
187. What is the main cause of cross-
B. Using separate cutting boards for contamination?
meats and produce
A. Packaging materials
C. Storing your meats and produce sepa-
B. Food handlers
rately.
C. Kitchen counters
D. Using the same knife to cut chicken
and onions (without washing it). D. Cooking equipment
182. The time it takes for symptoms to appear 188. One bacteria found in fresh shell eggs is
after eating a contaminated food is called A. Salmonella
the
B. Clostridium botulinum
A. critical period
C. Clostridium perfringens
B. development period
D. Staphylococcus aureus
C. initial period
189. Wash your hands
D. incubation period
A. after touching your face
183. Which is a biological hazards? B. after touching your hair
A. Cleaners C. after using the restroom
B. Glass D. all choices
C. Bones
190. How long should leftovers be left in the
D. pathogens refrigerator?
184. Where in the fridge should you store raw A. 1 day
meat? B. 2 days
A. On the top shelf C. 3 days
B. On the bottom shelf D. 4 days
C. On the door
191. Which type of hazard can make food un-
D. Anywhere, it doesn’t matter safe?
185. What is the danger of eating raw eggs? A. Biological
A. E.Coli B. Chemical
B. parasites C. Physical
C. worms D. All three are hazards
D. salmonella 192. The best way to thaw food
186. Holding time of Beef patty at holding cab- A. Microwave
inet B. In the fridge
A. 1 hour C. In warm water
B. 2 hours D. On the countertop

193. This foodborne Illness can cause double A. biological hazards

and blurred vision, inability to swallow, B. physical hazards
speech difficulty and gradual respiratory
paralysis C. contamination
A. E. Coli D. chemical hazards
B. Botulism 198. What are physical hazards?
C. Listeria A. Bones in Fish
NARAYAN CHANGDER
D. Salmonella B. Grapes
194. What are the three groups at high risk of C. Meat
foodborne illnesses?
D. Banana
A. Elderly, sick, and homeless.
B. Elderly, those immune compromised, 199. What temperature should cold food be re-
and young children. ceived at?
C. Elderly individuals, teens, and young A. 41 Degrees Fahrenheit
children. B. 32 Degrees Fahrenheit
D. Immune compromised, teens, and C. 50 Degrees Fahrenheit
young children.
D. 35 Degrees Fahrenheit
195. Food high in sodium and saturated fats
but low in cholesterol is considered 200. What are the Four Steps to Food Safety?
A. healthy A. Keep food raw, chill, clean
B. unhealthy B. Keep dirty, separate, don’t cook, chill
C. healthy as long as it has enough fiber C. Clean, cook, chill, keep all foods to-
gether
D. healthy as long as it has enough vita-
mins D. Clean, separate, cook, chill
196. A friends has been diagnosed with 201. Hypersensitivity/abnormal immune sys-
Norovirus. Should he volunteer at the tem response to specific environmental
soup kitchen? substances or conditions.
A. No, he must be excluded but can tomor- A. Food Safety
row.
B. Food poison
B. Yes, he can as long as he washes his
hands well. C. Food allergy
C. No, he must be exluded until cleared D. Food Intolerance

by a doctor.
202. The “bad” bacteria that cause foodborne
D. Yes, he can as long as he is restricted illness are called:
to washing dishes.
A. electrons
197. is any physical material not normally B. fungi
found in food, which causes illness or in-
jury and includes wood, stones, parts of C. microorganisms
pests, hair, etc. D. pathogens

203. The following is considered a common 208. Never, ever, ever put the following in the
source of food poisoning microwave (circle all that apply):

A. Worms and weevils A. Tin foil/Aluminum foil
B. Mold B. Plastic Wrap
C. De-tinning C. Metal objects
D. Botulism D. Silverware
204. What is the correct order for handwash- 209. Saucepans and frying pans should be
ing? placed on the stove top with the handles
A. wet hands and arms, scrub them, ap- facing:
ply soap, rinse, dry A. Inward
B. dry, rinse, scrub, apply soap, wet B. Any which way. It doesn’t matter!
hands C. Toward the person cooking
C. wet hands and arms, apply soap, D. Over a burner
scrub, rinse, dry
D. rinse hands and arms, apply soap, dry 210. Which of the following has foreign mat-
ter risk?
205. What could happen if you placed cooked A. Wood
food on a plate that previously held raw
meat, poultry, or seafood? B. Stainless Steel
A. Nothing C. Insect Part
B. Since there are bacteria on the plate D. All of the choices
from the raw juices, you can cause cross- 211. degrees for all poultry
contamination and spread the potentially
pathogenic bacteria to the cooked food A. 135
C. You could get the flu B. 145
D. All of the above C. 155

D. 165
206. How long should you scrub your hands
with soap and water to effectively remove 212. What is the name of bacteria that require
bacteria? oxygen to grow?
A. 10 seconds A. anaerobic
B. 20 seconds B. faculative
C. 30 seconds C. aerobic
D. 2 minutes D. none of above
207. Which of the below microorganism is NOT 213. How many times can you use gloves?
considered pathogen(s) in infant formula? A. 5
A. Salmonella B. As many times as long as they are not
B. Cronobacter sakazakii ripped
C. Saccharomyces cerevisiae C. 1
D. All are considered pathogens D. 7

214. What are the good practices to avoid the C. Put salt, baking soda or a lid on the fire
risk of cross-contamination of raw, fresh D. Call 911
and cooked and uncooked foods?
A. Use the same table for different prod- 219. What is the most important part of per-
ucts sonal hygiene?
B. Use same chopping board A. Hand washing
C. Use of different chopping boards ac- B. Bathing
NARAYAN CHANGDER
cording to the type of product C. Clean uniform
D. Practices social distancing between D. Hair restraints
food handler
220. step one of cleaning and sanitizing?
215. Which of the following ways can one pre-
A. rinse the surface
vent foodborne illnesses when preparing
food? B. scrape or remove bits of food
A. Thawing food on the countertop C. allow surface to airdry
B. Washing hands once before food D. sanitize the surface
preparation
221. Which steps can keep you safe from food
C. Using the same cutting board for ev- poisoning? (check all that apply)
erything
A. Clean
D. Avoiding cross-contamination
B. Separate
216. What piece of equipment do we use to C. Cook
ensure meat is cooked to the appropriate
temperature? D. Chill
A. Just look at it. 222. A HACCP Plan is a

B. Meat doesn’t have to be cooked to a A. Plan to help prevent foodborne ill-
specific temperature. nesses
C. Thermometer. B. Plan to help identify food risks in your
D. Temperature Gauge. operation
C. Plan to help control food operations in
217. A pathogen commonly associated with a way that keeps food safe
poultry products
D. All of the above
A. E. coli
B. Listeria moncytogenes 223. If a foodservice employee has diarrhea or
vomiting, he or she should
C. Staph. aureus
A. call in sick and stay home.
D. Salmonella
B. tell the manager after beginning work.
218. A grease fire starts in a pan on the stove C. only perform nonfood-preparation
top. You should immediately: tasks
A. Throw water on the fire D. wear clean, disposable gloves when
B. Run out of the room preparing food.

224. Which of the following is incorrect about 230. Once all dish washing and cleaning is com-
4 kitchen golden rules? plete, dirty towels go

A. Never run A. in the sink
B. If you drop it, don’t pick it up B. in the trash can
C. If you spill it, wipe it up C. in the “Dirty” Basket
D. Keep your mind on what you are doing D. none of above
225. What material should never be put into 231. Which of the following would involve
the microwave? good personal hygiene in the food indus-
A. plastic try?
B. glass A. sweeping the floors daily
C. metal B. changing cutting boards for raw meats

and vegetables
D. none of above
C. wearing a clean apron
226. The temperature between 41 F & 135 F D. wiping down the tables between uses
is commonly known as
A. Danger Zone 232. The three categories of food safety haz-
ards are biological, physical and
B. HACCP
A. Thermal
C. TCS Foods
B. Temporal
D. Foodborne Illness
C. Practical
227. Which is NOT one of the 4 C’s of storing D. Chemical
food safely?
A. Chill 233. What is the only way to know if a ham-
burger is cooked to the correct tempera-
B. Clean ture?
C. Carbohydrate A. Look at the color and if its not pink,
D. Cook thoroughly then its okay to eat.
228. Why do we undertake Hygiene training? B. smell it.
A. Because the boss said so C. eat a little piece and if it taste good,
then go ahead and eat it.
B. To prevent food poisoining
D. use a meat thermometer to measure
C. to have a day off work the internal temperature.
D. to make more money
234. Always wash hands for seconds be-
229. Food poisoning is caused by? fore handling food or after any bacteria ex-
A. Eating fresh food posure.
B. Mums cooking A. 15
C. Illness transmitted to people who ate B. 20

contaminated food C. 25
D. Eating food fortified with nutrients D. 30

235. Why are elderly people at a higher risk B. food comes into contact with another
for foodborne illness? food and their proteins mix.
A. Their appetites have decreased with C. food comes into contact with a surface
age and proteins mix.
B. Their immune systems have weakened D. food comes into contact with another
with age protein and their foods mix.
C. They are more likely to spend time in a 241. What are hazards that can make food un-
NARAYAN CHANGDER
hospital safe?
D. They are more likely to suffer allergic A. Biological
reactions.
B. Physical
236. Which kitchen is the fire extinguisher in? C. Chemical
A. 1 D. All of the above
B. 2
242. Foodborne illness is an illness caused by
C. 3
A. consuming foods contaminated by bac-
D. 4 teria
237. Do you cool food at room temperature? B. a change in the sensory properties of
food
A. Yes
C. consuming foods contaminated by
B. No
yeasts
C. Sometimes
D. consuming foods contaminated by en-
D. Maybe zymes
238. A pan fire can be extinguished by 243. What temperature should your freezer
A. a. dousing it in cooking oil be?
B. b. laying a dishtowel over it A. -18oC
C. c. covering the pan with a lid that fits B. 5oC
tightly C. 63oC
D. d transferring the burning material to D. 75oC
another pan
244. This occurs when bacteria is transferred
239. Determining if the HACCP plan is working from one food or surface to another.
as intended A. cross-walk
A. Verification B. cross-contamination
B. Critical Limits C. cross-container
C. Hazard Analysis D. bacteria crossing
D. Record keeping and documentation
245. The temperature danger zone is between
240. Cross Contact happens when: degrees Fahrenheit and degrees
A. food does not come into contact with Fahrenheit.
another food and their proteins. A. 50 and 100

B. 30 and 130 B. Giardiaintestinalis .

C. 40 and 140 C. Clostridiumbotulinum .

D. 100 and 200 D. Listeria
246. Populations at high risk are 251. Spread of harmful bacteria from one food
A. elderly to another:
B. preschool age children A. washing your hands
C. people with compromised immune sys- B. cleaning your kitchen
tems C. cross-contamination
D. pregnant women D. counter-combination
247. Choose the correct term for this defi- 252. Salmonella is found in the following EX-
nition:anything that could cause harm to CEPT:
consumers. There are 3 general cate-
A. chicken
gories:physical, chemical, biological.
B. raw eggs
A. Food
C. cookie dough
B. Hazard
D. lettuce
C. Pathogen
D. none of above 253. the immune system:
A. the body’s ability to experience war
248. What is the purpose of a food safety pro-
within itself.
gram?
B. the body’s ability to sometimes experi-
A. Identify, tag, and repair faulty equip-
ence and wipe out illness.
ment within the facility
C. the body’s ability to pick and choose
B. Keep all areas of the facility clean and
what illnesses to fight off .
pest free
D. the body’s defense system against ill-
C. Document and use the correct meth-
ness, period.
ods for purchasing and receiving food
D. Identify and control possible hazards 254. Which are common sources of listeria?
throughout the flow of food A. Pork and Poultry
249. How many cases of foodborne illness B. Dairy, deli meats and melons
does the CDC estimate occur each year C. Poultry and eggs
A. 76000 D. Beef and unpasteurized milk
B. 760
255. How should you lift the lid off of a pan
C. 76, 000, 000 that is full of hot, steamy food?
D. 760, 000 A. Lift the lid so the steam is directed to-
250. A parasite that can cross the intestinal ward your face
lining, enter the blood, and live in tissues B. Lift the lid straight up
throughout the body is C. Lift the lid so the steam is directed
A. Trichinella . away from you

D. Lift and fan the lid over the steam to 261. Cook food to the proper temperature
re-direct the air A. internal
256. What do you do when you throw away B. external
the trash in the disposal? C. surface
A. Leave it open D. all of the above
B. Close it
262. You need to reach something on a high
C. Leave a little bit open shelf. You should:
NARAYAN CHANGDER
D. Don’t throw away the trash in the dis- A. Jump up on the countertop to reach it
posal B. Use a step stool
257. Food rich in allows bacteria to grow C. Climb on top of a friend’s shoulder
best D. Jump really high and grab it
A. starch
263. You should disinfect cutting boards and
B. sugar other surfaces when which of the follow-
C. protein ing has touched them?
D. fats A. Fish or shellfish
258. In the list of microorganisms, BC stands B. Poultry

for? C. Raw meat
A. Bacillus cereus D. All of the above
B. Bacillus cerevisiae 264. When can a food handler use hand anti-
C. Bacillus coli septic?
D. Bacillus coctupus A. instead of washing hands
B. before washing hands
259. Your operation should have which of the
following food safety programs? Select all C. while wearing gloves
that apply D. after washing hands
A. Food safety training program 265. Which is not considered part of a record-
B. Standard operating procedures keeping system?
C. Personal hygiene program A. flow charts
D. Cleaning and sanitation program B. menus
E. Facility design and equipment mainte- C. food temperature readings
nance program D. policy and procedure manuals
260. What is a food borne illness? 266. What is it called when raw foods, such
A. A substance in food that does not be- as uncooked hamburger, come into contact
long in food and can cause death or illness with other food?
B. Food that contains contaminants A. Dual-bacteriologist
C. A disease that is caused by eating con- B. Transference
taminated food C. food mixing
D. none of above D. cross contamination

267. To properly store foods, refrigerators 272. Where we can store foods?
should be kept at temperatures at or be- A. Open Shelves
low

B. Cabinet
A. 41 ◦
C. Closet
B. 51 ◦
D. Refrigerator
C. 45 ◦
273. After which activity should a food han-
D. 52 ◦ dler wash their hands?
268. Reviewing temperature logs and other A. Clearing tables.

records to make sure that the HACCP plan B. Putting on gloves.
is working as planned is an example of C. Serving customers.
which HACCP principle?
D. Applying hand antiseptic.
A. Verification
274. Common symptoms of foodborne ill-
B. Monitoring nesses caused by preformed or enteric tox-
C. Record Keeping ins include
D. Hazard Analysis A. poor coordination in the arms and legs.
B. ringing in the ears.
269. What is a chemical contaminant
C. nausea and diarrhea
A. An item that accidentally gets into food
D. an abdominal rash
B. A chemical that is toxic or not usually
found in the food 275. When should a food handler wash their
hand?
C. A microscopic living substance that ac-
A. before taking out the trash
cidentally gets into food
B. before going to the restroom
D. none of above
C. before handling raw meat
270. Refrigerate or freeze leftovers D. before taking off single use gloves
A. after everyone has gotten seconds 276. Food borne illness from undercooked
B. after food has cooled down ground beef, unpasteurized milk, fruit
juices and produce
C. immediately
A. EColi
D. none of above
B. Salmonella
271. Food-born illness is: C. Botulism
A. an illness caused from not eating D. Hep A
enough
277. A foodborne-illness outbreak occurs
B. an eating disorder when
C. an illness caused by contaminated A. one person gets ill after eating food
food
B. one person gets ill after eating food
D. When you have a food baby that was not completely cooked

C. two or more people get the same ill- 283. Where does salmonella come from?
ness after eating different foods. A. On the skin of humans, birds, reptiles
D. two or more people get the same ill- and other animals
ness after eating the same food. B. In the air
278. Minimum temperature to cook ground C. In food packaging
beef to avoid E. Coli: D. on equipment
A. 145 degrees
NARAYAN CHANGDER
284. Transfer of microorganisms from one
B. 150 degrees food item to another.
C. 155 degrees A. cross-contamination
D. 165 degrees B. foodborne illness
C. holding
279. Who is the first to be contacted by cus-
tomers? D. none of above
A. Manager 285. Safety rules exist in a kitchen
B. Supervisor A. to prevent food poisoning
C. Keyholder B. to prevent injury
D. Staff C. to ensure a learning environment
D. to enable a person to become a profes-
280. Packages often contain more than one sional chef
serving. If you eat the whole package,
you end up eating 286. What are three things that will help pre-
A. more nutrients vent burns in the kitchen?
B. more calories A. Open lids, like a shield, away from your

body to avoid steam burns.
C. more calories and nutrients
B. Pull out the oven rack first when re-
D. the same amount of calories moving hot cookware from the oven.
281. Which food must be kept refrigerated? C. Turn the handles of cookware inward
on a range
A. Potatoes
D. All of the above
B. Garlic
287. What are ALL the conditions of growth
C. Onions
required for bacteria grow?
D. Meat
A. Low acidity, oxygen, high tempera-
282. Letting microorganisms from one food to tures, dryness and food
get into another is called? B. Food, proper acidity, time, proper tem-
perature, oxygen and moisture
A. Bacteria
C. Food, moisture, acidic conditions and
B. Pathogens
oxygen
C. Cross-Contamination D. Oxygen, temperature, time and mois-
D. Toxins ture

288. After handling raw meat, poultry or fish, C. Milk, Wheat, Peanuts
clean hands afterwards by:
D. Milk, Eggs, Ice Cream

A. wiping on a clean towel
B. rinse them under hot water and rinse 294. What temperature should you hold cold
with warm water foods?
C. wash with hot soapy water and rinse A. 41 degrees F or higher
D. wash with hot soapy water, rinse and
dry on paper towel B. 41 degrees F or less
C. 51 degrees F or higher
289. The first aid for a bleeding cut is to (after
washing): D. All of the above
A. apply neosporin
B. put a band aid on it 295. A pest-control program is an example of
a(n)
C. wrap the cut in sterile gauze
A. Workplace safety program
D. apply direct pressure
B. Food safety program
290. Food should not be left in the danger zone
for longer than hours: C. HACCP program
A. one D. Active managerial control program
B. two
C. three 296. An ice bath is:
D. four A. a bowl of cold water that you put an-
other bowl of cooked food into to help it
291. What are the three types of contamina- cool down fast
tion?
A. Biological, chemical, and technologi- B. a bowl of ice that you put another bowl
cal. of cooked food into to help it cool down
fast
B. Viruses, bacteria, and parasites.
C. mixing 3 cups of ice into a bowl with
C. Chemical, physical, and viruses.
leftover meat to help it cool down fast
D. Biological, chemical, and physical.
D. putting leftover meat under cold run-
292. Good procedures during a small kitchen ning water for 10 minutes to help it cool
fire down fast
A. cover pan with a lid
B. get fire extinguisher ready 297. Food handler Definition
C. turn off heat source A. A person who prepares food

D. All of the above B. A person who delivers food
293. What are do allergens contain? C. A person who is in direct contact with
A. Wheat, Eggs, Potatoes food
B. Milk, Fish, Juice D. A person who grows produce

298. Why are the elderly at high risk for food- 303. The word ‘Sanus’ itself means
borne illness? A. Sound and safety
A. They do not watch what they eat. B. Clean and clear
B. Their immune systems have weakened C. Sound and healthy
with age. D. Clean and smooth
C. They are more likely to eat in large 304. are living organisms and include mi-
groups. crobiological organisms.
NARAYAN CHANGDER
D. They are more likely to have an allergic A. biological hazards
reaction.
B. physical hazards
299. What is a Food Handler? C. contamination
A. Somebody who handles food to eat it. D. chemical hazards
B. Somebody who handles food to clean 305. Cut in of griddle

it. A. 360-375 F
C. Somebody who handles food or sur- B. 365-370 F
faces that contact food. C. 365-370 C
D. Somebody who delivers boxes of food. D. 360-375 C
300. Why should we follow food safety rules 306. What should a food handler do if they
come to work with a cut on the hand?
A. Part of the job
A. cover your finger with a band aid.
B. to keep customer safe B. Cover your finger with a band aid and
C. save hassle the hand with a single-use glove.
D. avoid food wastage C. cover the hand with only a glove
D. go home and come back when it is
301. Which is not a fire prevention strategy? healed
A. put water on a grease fire 307. Which of the following ways is NOT a
B. add a lid on a pan with fire safe way to defrost raw meat?
C. keep flames turned low A. in the microwave

B. on the counter top
D. wear tight fitting clothes and hair
pulled back C. in the sink with cold water
D. in the refrigerator
302. Those people most likely to die from food
poisoning are 308. Complete the statement about prevent-
ing contamination:”Keeping food ‘ ‘ at
A. People who travel to other countries all times”
B. Very young children and the elderly A. open
C. Elementary children who eat in school B. covered
cafeterias C. clean
D. Employees of the food service industry D. none of above

309. Pests are a problem in any food premises. C. Use bag to put ice on cup
The main problem is D. Use Ice scoops

A. they smell
315. A scald is
B. they spread disease through bacteria
and droppings A. a dry burn
C. they eat the food B. a burn from a stove/oven
D. they frighten the staff C. a burn from boiling water or steam

D. a burn from a hot metal object
310. It takes about 20 seconds to sing which
common song? 316. After bussing or clearing tables what
should the next step be?
A. Blinding Lights by The Weeknd
A. Transfer any uneaten garnish to an-
B. The ABCs by Everyone Ever
other plate.
C. American Pie by Don McLean
B. Use hand sanitizer.
D. Bad Guy by Billie Eilish
C. Rinse your hands with warm water.
311. Cross-contaminate can occur from D. Wash your hands.
getting on fresh vegetables.
317. Never keep perishable foods at room
A. Cooked meat
temperature any longer than
B. Cheese A. 1 hr
C. Raw meat B. 2 hrs
D. Milk C. 4 hrs
312. Aspergillus is a mold that produces the D. 6 hrs
preformed toxin
318. Businesses suffer from several costs as
A. peanut toxin a result of a foodborne illness or outbreak.
B. aflatoxin What are the costs?
C. enteric toxin A. Loss of reputation.
D. none of above B. Loss of money from lawsuits and litiga-
tion.
313. caused by eating food or drinking bev-
C. Loss of business from lack of cus-
erages contaminated with bacteria, para-
tomers and income.
sites or viruses.
D. All of the answers.
A. Food Terrorism
B. Food Safety 319. How long can you leave leftovers out of
refrigeration?
C. Foodborne Illness
A. No more than 4 hours
D. Food Disease
B. No more than 1 hour
314. How do you put ice on a cup? C. No more than 2 hours
A. Use the glass to scoop D. Overnight, as long as you put in back
B. Use your hand in the refrigerator.

320. What type of food has a safe internal C. The cook did not wash hands before
cooking temperature of 165 degrees F? putting on the same gloves to slice the
A. poultry hamburger buns.
B. pork D. The cook did not wash hands and put

on new gloves before slicing the ham-
C. fish burger buns.
D. lamb
325. Norovirus is caused by
NARAYAN CHANGDER
321. Bacteria can spread from one food prod- A. eating undercooked chicken
uct to another throughout the kitchen
B. consuming contaminated water
A. Food safety
C. eating undercooked ground beef
B. Foodborne illness
D. an infected food handler
C. Cross contamination
326. Cross Contamination occurs when
D. Personal hygiene
A. microorganisms are transferred from
322. The temperature danger zone is the tem- one surface ONLY.
perature range between B. microorganisms are transferred from
A. 50-60 ◦ C one surface or food to another.
B. 5-60 ◦ C C. microorganisms are transferred by
catching a trolley.
C. 25-35 ◦ C
D. microorganisms are transferred from
D. 10-60 ◦ C
multiple surfaces or food to another.
323. How can you tell if food has enough bac-
327. What chemical would cause a material to
teria to cause food poisoning?
be eaten away/dissolved?
A. it smells bad
A. carcinogenic
B. it will have a different colour and taste
B. toxic
bad
C. corrosive
C. it will taste different
D. none of above
D. you can’t as it looks, smells and tastes
normal 328. Cook food to high temperatures so that
324. A cook wore single-use gloves while

forming raw ground beef into patties. The A. the food looks visually appealing and
cook continued to wear them while slic- juicy
ing hamburger buns. What mistake was B. pathogens are reduced and illness is
made? prevented
A. The cook did not wear reusable gloves C. physical hazards are burned away
while handling the raw ground beef and D. bacteria can flourish
hamburger buns.
B. The cook did not clean and sanitize 329. What should food handlers do after prep-
the gloves before handling the hamburger ping food and before using the restroom?
buns. A. wash hands

B. take off their hats C. sauce pan

C. changed their gloves D. sharp knife

D. take off their aprons 336. What type of bacteria is responsible for
330. Using a spray bottle of bleach near an food spoilage?
open drinking glass is a hazard. A. Harmless
A. Biological B. Beneficial
B. chemical C. Undesirable
C. physical D. Disease-causing
D. social
337. Raw or undercooked eggs, poultry, or
331. Jewelry could be what type of hazard? meat can cause illness because they often
carry
A. Biological
A. botulism
B. Physical
B. salmonella bacteria
C. Chemical
C. perfringens bacteria
D. none of above
D. staph bacteria
332. Always back long hair.
338. What is the name of the bacteria that re-
A. brush
quire no oxygen to grow?
B. wash
A. anaerobic
C. curl
B. faculative
D. tie
C. aerobic
333. A small grease fire can be extinguished D. none of above
by covering it with
A. an apron 339. Why must you clean all of the dishes thor-
oughly before putting them into the chem-
B. water ical sanitizing solution? Select all that ap-
C. vinegar ply.
D. baking soda A. You will get food particles in your san-
itizing solution
334. What does TDZ stand for?
B. You will cause your sanitizer to lose its
A. Temperature Does Zap effectiveness
B. Time Danger Zone C. The food particles can become a chok-
C. Temperature Dampen Zone ing hazard
D. Temperature Danger Zone D. All of the above
335. Which kitchen tool should you always 340. What pathogen is most commonly associ-
wash separately for safety? ated with canned foods?
A. spoon A. Botulism
B. spatula B. E. Coli

C. Listeria C. Wrap items in plastic before putting in

D. Norovirus the case
E. Salmonella D. All of above
346. Do you put food around Chemicals?

341. Three common contaminants of food-
borne illness A. Yes
A. biological, stress, chemical B. Depends
NARAYAN CHANGDER
B. stress, chemical physical C. No
C. biological, physical, chemical D. Sometimes
D. Chemical, physcial, psychological 347. Which of the following are examples of
a physical contaminant?
342. The process by which a disease-causing
agent is transmitted from one food, sur- A. Fingernails
face, or utensil to another is called B. Cleaning agents
A. cross-contamination. C. Viruses
B. multi-utensil contamination. D. Wood splinters
C. surface-food contamination. 348. What is a Food Safety Program?
D. handling contamination. A. The Danger Zone
343. When should you wash your hands? B. A program to reduce the incidence of
A. Before starting work foodborne illness
B. After a break C. A program to provide chefs catering

advice
C. After taking our garbage
D. Safety knowledge and recipe advice
D. All of the above
349. It is the presence of harmful, or objec-
344. What food do you cook to a minimum tionable foreign substances in food such as
temperature of 145 degrees? chemicals, micro-organisms, dilutants be-
A. All of these options fore/during, or after processing or stor-
age.
B. Beef Steaks
A. food intoxication
C. Pork
B. food infection
D. Seafood
C. contamination
345. You are in charge of a bake sale with D. adulteration
large trays of fresh pastries and cookies.
Everyone working is serving food and han- 350. Which food was correctly cooled?
dling money so they cannot run to wash A. cooked poultry that cooled to 70 de-
their hands and put on gloves between ev- grees within 2 hours and the from 70 to
ery sale. What are some other things to 40 degrees within an additional 4 hours
prevent bare hand contact?
B. a large pot of soup that was divided
A. Supply tongs for use in serving items into smaller pans and cooled at room tem-
B. Have work use single-use papers perature for 8 hours

C. beans that did not cool to 70 degrees 356. When do you wash your hands?
within 2 hours, but were reheated to 145 A. Before you start working
degrees

B. After touching your hair
D. a roast that cooled from 135 to 70 de-
grees within 4 hours and from 70 to 41 de- C. After using the restroom
grees within an additional 6 hours D. All of the above
351. Which of the following is the correct? 357. Which of these is a low risk food?
(there are 2 correct answers) A. Cooked Beef
A. Best before = about safety B. Cooked Rice
B. Best before = about quality C. Gravy
C. Use by = about safety D. Bread
D. Use by = about quality
358. Which is not a common food borne bacte-
352. a foodborne illness outbreak is when ria? ?
A. two or more people gets an illness A. mold
from eating at a restaurant. B. E. coli
B. two or more people get a different ill- C. C. botulinum
ness after eating the same food.
D. Salmonella enteritidis
C. two or more people getting the same
illness after eating different foods. 359. Leftovers should be reheated to a mini-
D. two or more people get the same ill- mum temperature of degrees.
ness after eating the same food. A. 155
353. Thaw raw meat in these two places. B. 145
A. Freezer and Counter C. 160
B. Counter and Sink D. 165
C. Refrigerator and Microwave 360. Which step of food safety explains that
D. Sink and Refrigerator you should refrigerate foods quickly be-
cause cold temperatures slow the growth
354. When should food handlers who wear of bacteria?
gloves wash their hands? A. Clean
A. After putting on the gloves B. Separate
B. Before taking off the gloves C. Cook
C. Before putting on the gloves D. Chill
D. After applying a hand antiseptic
361. Hands should be scrubbed with soap for
355. What is the TDZ? at least
A. 32o to 1000 A. 5 seconds
B. 410 to 1000 B. 10 seconds
C. 400-boiling C. 15 seconds
D. 410 to 1350 D. 20 seconds

362. What is a Biological Hazard? 367. Vinegar, lemon juice, and baking soda
A. So tiny you can’t see them, taste or A. should be stored away from sources of
smell them heat
B. Chemicals in the foods B. should be stored in cool, dark places
C. are poisonous if mixed
C. Occur naturally on food such as bones
in fish D. are examples of safe substitutes for
hazardous chemical cleaner
D. The taste of the food
NARAYAN CHANGDER
368. degrees for Seafood, whole cuts of
363. A foodborne illness outbreak is pork, beef, veal & lamb to?
A. when one person gets sick from eating A. 135
foods. B. 145
B. when two or more persons get sick C. 155
from eating foods.
D. 165
C. when a whole family gets sick from
eating foods. 369. What is the most important aspect of
food preparation?
D. none of above
A. Sanitation
364. Which of the following is NOT a way to B. GMOs
prevent the spread of foodborne illness? C. Food Saftey
A. Washing hands D. none of above
B. Cooking food to the proper internal 370. What is a good way to help you wash for
temperature the correct amount of time?
C. Vaccines A. set a timer
D. Rinsing animal products in water B. have someone time you
C. sing the ABC’s song to yourself
365. To prevent cross contamination, use
cutting boards and containers. D. hop on one foot and count
A. large 371. step 2 of cleaning and sanitizing?

B. dirty A. allow surface to airdry
C. color coded B. scrape or remove bits of food

C. rinse the surface
D. clear
D. wash the surface
366. How does TDZ relate to food safety?
372. Which one is not a safe way to defrost
A. Guides us how to cook food meat?
B. Guides on the storage and care of cer- A. In the microwave
tain foods B. In the refrigerator
C. Guides on cross-contamination C. In hot water
D. Guides us on when to wash our hands D. In cold water

373. Which is NOT one of the three common B. Use good personal hygiene
types of chemical sanitizers? C. Examine food carefully for mold

A. soap D. Scrub all vegetables before use
B. Chlorine
379. What program focuses on prepare, re-
C. Iodine spond, recovery?
D. Quaternary ammonium compounds A. Crisis management system
374. What is the temperature range known as B. Food Safety Policy
the “Danger Zone” C. Communication Plan
A. 60-126 Degrees D. None of these
B. 40-140 Degrees
380. What is the safe internal temperature for
C. 140-165 Degrees a hamburger?
D. 0-40 Degrees A. 150F
375. What should you use to peel vegeta- B. 155F
bles? C. 160F
A. vegetable peeler D. 165F
B. butter knife
381. What three parts of the nutrition label
C. chef knife you should limit in your diet?
D. your hands A. Saturated fat and trans fat 2. sodium
3. potassium
376. is the capacity of a substance to pro-
duce harm or injury of any kind under any B. Unsaturated fat 2. sodium 3. added
condition. sugars
A. food safety C. Saturated fat and trans fat 2. fiber 3.
added sugars
B. toxocity
D. Saturated fat and trans fat 2. sodium
C. hazard
3. added sugars
D. physical hazards is the capacity of a
substance to produce harm or injury of 382. Devices used to prepare food.
any kind under any condition. A. host
377. If you are prepping food and the knife B. flatware
drops, what do you do? C. equipment
A. try and catch it D. transmit
B. let it fall 383. Which of the following symptoms do not
C. scream and panic indicate a foodborne illness?
D. pick it up and continue using it A. Diarreha
378. The best way to prevent spreading mi- B. Vomiting

crobes through food is to C. Congestion
A. Thaw frozen foods under refrigeration D. Nausea

384. The temperature of chicken is checked to C. 3 hours

see if it has met its critical limit of 165 de- D. 4 hours
grees for 15 seconds. This is an example
of which HACCP principle? 390. What do you do immediately with the pa-
A. Verification per towel when you are done drying your
hands?
B. Record Keeping
A. Throw it on the floor
C. Monitoring
B. Put it in your pocket for later use
NARAYAN CHANGDER
D. Hazard Analysis
C. throw it away
385. Gloves should be used when handling RTE
D. use it to turn the faucet off
food that:
A. will not be cooked 391. Bones in a fillet are
B. will be cooked A. Bacteria hazard
C. will be served with serving spoons B. Chemical hazard
D. none of above C. Physical hazard
D. none of above
386. Pathogens grow well in food that has a
temperature between 392. How long should you wash your hands
A. 0◦ F and 100◦ F for good hygiene?
B. 31◦ F and 100◦ F A. 20 seconds
C. 55◦ F and 155◦ F B. 2 minutes
D. 41◦ F and 135◦ F C. 10 seconds
387. How do you store food? D. 60 seconds
A. Cover it and then store it 393. A food handler has diarrhea and has been
B. Leave it open and store it diagnosed with Shigella spp. What should
the manager tell this food handler to do?
C. Leave it outside
A. wear gloves while handling food
D. Take it home
B. work in a non-food handling position
388. In Tuas, which of the following formula is C. stay home until approved to return to
lactose free? work
A. Shazam D. wash hands frequently while handling
B. Base 35 food
C. Olac 394. What’s the number one way to stop the
D. none of above spread of bacteria?
389. Raw foods should not be left out for more A. Hand washing
than B. Taking breaks
A. 1 hour C. Using fresh ingredients
B. 2 hours D. Sanitizing equipment

395. An example of cross contamination is 400. Which of the following are the most com-
mon signs of food allergies:
A. Cutting raw chicken and then washing

the chopping board well to cut salad ingre- A. sore throat and fever
dients B. fever and diarrhea
B. Cutting raw chicken and then onion on C. rash, vomiting, closing off of the wind-
the same chopping board for a casserole pipe, hives, diarrhea
that will be cooked for 2 hours.
D. fever and vomiting
C. Cutting chicken and then cutting salad
without washing your hands 401. What should you wear to keep microor-
ganisms from being transmitted to food
D. Storing meat on the bottom shelf of the from your hair?
fridge
A. Hair restraint
396. How do you take plates to guest? B. Head scarf
A. Put hand on the bottom C. Head band
B. Use your elbows D. Hair ribbon
C. Put your hand on the food to carry it 402. What is the last step of active managerial
D. none of above control?
A. Management Oversight
397. To increase the flavor of a food by adding
herbs, spices, or other ingredients or to B. Re-evaluation
prepare a cooking utensil for cooking is to: C. Training
A. grease D. Monitor
B. season 403. Foodborne illness from fresh poultry and
C. tenderize raw eggs
D. none of above A. Ecoli

B. Botulism
398. How can a food handler identify food that
C. Salmonella
has been contaminated with pathogens?
D. Hep A
A. it cannot be detected
B. smelling the food 404. Four C’s to prevent Food borne illness
A. Cook, Clean, chill, cover
C. asking a manager
B. Cook, clean, chill, control contamina-
D. looking at the food
tion
399. The best way to prevent spreading bac- C. Chill, cook, clean, contain
teria through food is to D. none of above
A. Thaw frozen foods under refrigeration
405. You are prepping food and your knife
B. Use good personal hygiene drops, what should you do?
C. Examine food carefully for mold A. try to catch it
D. Scrub all vegetables before use B. jump back and let it fall

C. start to cry 411. What should you do (in a professional

D. call 911 kitchen) if you are ill?
A. Wash your hands more often
406. A foodborne illness occurs when
B. Use hand sanitizer
A. one person gets ill after eating food.
C. Do not work with food.
B. two or more people become ill after
eating food. D. Take more frequent breaks
NARAYAN CHANGDER
C. two or more people get the same ill- 412. What is the only way to know if a ham-
ness from being together. burger is cooked to the correct internal
D. a large group of people become ill af- temperature?
ter eating food. A. Look at the color and if it is not pink,
then it is ok to eat.
407. Which of the following is the origin of
Alfatoxin? B. Smell it.
A. Mold C. Eat a little piece of it and it tastes good,
then go ahead and eat it.
B. CIP Chemicals
D. Use a meat thermometer to measure
C. Bacteria
the internal temperature.
D. none of above
413. Meat, poultry and fish products are de-
408. When cutting food, your hand stabilizing frosted by:
the food should be:
A. setting them on the counter overnight
A. Splayed out
B. placing them in the refrigerator
B. Fingertips curled in overnight
C. Gripping it like a pencil C. microwaving them on defrost
D. Held between thumb or forefinger D. option b and c are correct
409. What pathogen is most commonly associ- 414. After cleaning, mops and brooms must be
ated with contaminated workers? stored
A. Botulism A. On the floor, with food products.
B. E. Coli B. Off the floor, with food products.
C. Listeria C. Off of the floor, away from food prod-
D. Norovirus ucts.
E. Salmonella D. On the floor, away from food products.
410. When you get to your cooking station, cir- 415. In order to prevent cuts:
cle ALL the acceptable places and options A. Keep knives sharp and choose a knife
to put your hot cookie sheet: appropriate for the food to be cut
A. On a dish cloth B. Catch a falling knife so it doesn’t break
B. On an off unused burner C. Store knives in a drawer with other
C. Directly on the countertop utensils
D. On a pot holder D. Soak a dirty knife in a sudsy sink

416. How many Americans become sick from 421. Which of these people would be consid-
food borne illness a year? ered highly susceptible to foodborne ill-
ness?

A. 1 in 6
B. 1 in 8 A. preschooler
C. 1 in 10 B. adult on kidney dialysis
D. 1 in 5 C. woman who is 15 weeks pregnant
417. In order to avoid foodborne illnesses, you D. All of the above

shall chill the food, which means
422. Foodborne illness is often caused by
A. to refrigerate it within two hours and
A. Improperly packaged commercial
defrost frozen food on the counter
foods
B. to refrigerate it on the same day and
B. Mayonnaise in prepared food items
defrost frozen food in the microwave
C. to refrigerate it within two hours and C. Handling practices that cause contam-
defrost frozen food in the microwave or in ination of food
the fridge D. Too many people working with a food
D. to refrigerate it within five hours and
423. How many seconds should the total hand-
defrost frozen food in the fridge
washing process take?
418. Eggs have been associated with out- A. 10
breaks of foodborne illness. When using
eggs you should B. 15
A. use a hand sanitiser to clean your C. 20

hands D. 25
B. use cracked eggs
424. Choose the statement that is the safest
C. leave eggs out of the refrigerator kitchen practice:
D. wash your hands well with water and A. Standing on a wet floor while plugging
soap in your blender
419. Which is not safe to put out a grease B. Turning handles outward on the stove
fire? top
A. Baking soda C. Using a sharp knife to chop vegetables
B. Salt D. Storing the cleaning spray on the
C. A lid counter by your spices
D. Water 425. The primary source of campylobacter
420. What is the best way to prevent a food- food poisoning is
borne illness from bacteria? A. Eggs
A. having good personal hygiene B. Undercooked meat
B. control time & temperature C. Poor hygiene practices of the food han-
C. prevent cross-contamination dler
D. clean and sanitize surfaces D. Undercooked chicken

426. Which of the following is NOT an exam- C. naturally occurring hazards

ple of cross-contamination? D. physical hazards
A. forgetting to wash hands and then
touching food 431. To thaw frozen meat, you should:
B. using the same knife to cut raw A. Defrost it in a tub of warm water
chicken as you use to cut the lettuce B. Cook it frozen, it’s okay!
C. not separating carrots and green pep- C. Defrost it on a countertop
NARAYAN CHANGDER
pers on a cutting board
D. Defrost it in the refrigerator
D. using the same plate to carry raw ham-
burgers as you did to carry the cooked 432. What pathogen is most commonly associ-
hamburgers ated with ground beef?
427. What do we mean by the “temperature A. Botulism
danger zone”? B. E. Coli
A. It is the temperature that you can burn C. Listeria
food.
D. Norovirus
B. It is the temperature that can cause
food to spoil if left out too long. E. Salmonella
C. It is the temperature you can burn 433. are chemicals or deleterious sub-
yourself. stances which may be intentionally or un-
D. It is the temperature that can cause intentionally added to foods.
freezer burn. A. biological hazards
428. It is the assurance that food will not B. physical hazards
cause harm when it is prepared / or eaten C. contamination
according to its intended use
D. chemical hazards
A. Food Defense
B. Food safety 434. Put a check beside each group that is
highly susceptible to foodborne disease.
C. Allergens
A. Young
D. Food Spoilage
B. Healthy teenagers
429. When in doubt, ?
C. Old
A. scream and shout
D. Pregnant women and unborn babies
B. dance and scream
E. Immune Compromised
C. eat it anyway
D. throw it out 435. Which of the following is NOT a CCP in
Tuas plant?
430. hair, dirt, bandages, metal staples, and
A. Sifter Oversize Powder Inspection
broken glass. Naturally occurring objects
such as bones in fillets B. Pasteurization
A. chemical hazards C. Metal Detector
B. biological hazards D. X-ray

436. One sign that food is healthy comes from C. 45 degrees or below
the listed D. 51 degrees or below

A. preservatives
442. Find the attack rate of potato salad if 5
B. added sugars people got sick and 5 people were well.
C. additives A. 50%
D. natural ingredients B. 30%
437. The most common symptoms of food- C. 60%
borne illness are D. 80%
A. upset stomach
443. What does TCS stand for?
B. diarrhea
A. Temperature Constant Source
C. vomittig
B. Time Can be Safe
D. headache
C. Temperature Control for Safety
438. Frozen food should be stored under what D. Time Temperature Control for Safety
temperature
444. In Food Safety a “Pit” is
A. 0 degrees
A. Something you can fall into
B. 12 degrees
B. An area where food is prepped
C. 3 degrees
C. Part of a fruit
D. 10 degrees
D. A fillet cut of meat
439. Small Appliances and equipment should
be 445. What is an example of the top 8 food al-
lergies? Select all that apply.
A. shut off after an accident
A. wheat
B. unplugged using the plug not cord
B. peanut
C. used with proper hair and clothing
C. fish
pulled back/tight
D. milk
D. All of the above
446. If you are preparing food and the knife
440. A food intolerance
drops, what will you do?
A. is an allergy
A. Try to catch it
B. leads mostly to diarrhea
B. Scream and panic
C. is a negative reaction to a food that in-
C. Let it fall
volves the immune system
D. Pick it up and continue using it.
D. often leads to very uncomfortable
symptoms and body reactions 447. Is the transfer of harmful substances
or microorganism from a contaminated
441. The temperature of a fridge should be source to an uncontaminated food by ei-
A. 32 degrees or below ther direct or indirect contact.
B. 41 degrees or below A. Cross contamination

B. Food safety 453. Food should never be left out more than:
C. Food defense A. 30 min
D. Contamination B. 1 hour
448. If someone is choking, what has to be C. 2 hours

done to save them? D. 4 hours
A. Heimlich maneuver
454. What temperature should the refrigera-
NARAYAN CHANGDER
B. CPR tor be on?
C. nothing A. 40 degrees
D. panic B. 50 degrees
449. A real or fake fingernail in a salad is a C. 45 degrees
hazard D. 51 degrees
A. Chemical
455. These are cleaning agents that are gener-
B. biological ally used to remove heavy accumulations
C. Physical of soil that are difficult to remove. These
products must be carefully used to avoid
D. Emotional
damage to the surface being cleaned.
450. Food workers that carry staph in their A. Detergents
nose, mouth and infected cuts
B. Solvent Cleaner
A. Campylobacter
C. Acid Cleaners
B. Staphylococcus
D. Abrasives
C. Ecoli
D. Hep A 456. What is an example of an essential ingre-
dient in a recipe?
451. Which of the following is commonly A. Green bell peppers in a casserole
known as ‘degreasers’?
B. Toasted almonds in a salad
A. Detergents
C. Salt in a loaf of bread
B. Solvent Cleaners
D. none of above
C. Acid Cleaners
D. Abrasives 457. How can you help to prevent chemical
and biological contamination?
452. Which food poisoning bacteria can you A. Wash your hands.
get from undercooked chicken?
B. Wash the outside of foods with shells
A. bacteria and skins.
B. listeria C. Wash and clean all surfaces on which
C. germs you work.
D. salmonella and campylobacter D. All of the answers given.

458. A common contamination on eggs is: 464. What temperature should hot food be re-
A. E. coli ceived at?

B. Salmonella A. 100 Degrees Fahrenheit
C. Trichsiosis B. 120 Degrees Fahrenheit
D. Campylobacter C. 135 Degrees Fahrenheit
D. 150 Degrees Fahrenheit
459. How many steps are involved in making
a HACCP plan? 465. Following practices to prevent foodborne
A. 5 illness and keep food safe to eat is called?
B. 6 A. Food Safety
C. 7 B. Cross-Contamination
D. 8 C. Bacteria
460. Bacteria need the following to D. Fire Extinguisher
grow:Food, Acidity, , Temperature,
466. What is sanitizing?
Moisture
A. Reducing dirt from a surface
A. Pathogens
B. Reducing the pH of a surface
B. Ascorbic Acids
C. Time C. Reducing the hardness of water
D. Darkness D. Reducing pathogens to safe levels
461. How long must food not remain in the 467. includes cleaners, sanitizers, polishers,
danger zone? machine lubricants, and toxic metals
A. Longer than 1 hour A. biological hazards
B. Longer than 30 minutes B. physical hazards
C. Longer than 2 hours C. illness causing hazards
D. Less than 1 hour D. chemical hazards
462. Always cut/chop food on a 468. It’s safest to thaw food:

A. Chair A. in the refrigerator
B. Stove top B. in the sink with warm water
C. Counter C. on the counter
D. Cutting board D. none of above
463. What are the four food safety steps? 469. Before preparing food which of the fol-
A. Clean lowing MUST you do?
B. Separate A. Read the recipe
C. Cook B. Blow your nose
D. Chill C. Put gloves on
E. Disinfect D. Wash your hands

470. The school’s cafeteria serves cold sand- D. soil

wiches in a self-serve display. Which step
E. air, dust, dirt, and food waste
in the flow of food would be a critical con-
trol point?
476. The location of the fire extinguishers for
A. Cooling use in the Human Service classroom is
B. Reheating A. Kitchen 1-On the wall
C. Cooking B. Kitchen 2-Over the sink
NARAYAN CHANGDER
D. Storage
C. Kitchen 3-Over the sink
471. How can you prevent burns? D. Kitchen 4-Back wall
A. Crouch when opening the oven
477. What should you use to make sure meat
B. Turn pan handles to the side
is cooked to the right temperature?
C. Use oven gloves
A. oven timer
D. All of these
B. meat thermometer
472. Which of the following is an active ingre-
C. stove setting
dient of Vortexx sanitizer?
D. none of above
A. Chlorine
B. Peroxyacetic acid 478. Foodborne illnesses are mainly caused by
C. Ammonia A. diseases
D. none of above B. hazards
473. What is the first step in creating a HACCP C. bad cooking
Plan?
D. microorganisms
A. Establish critical limits
B. Establish corrective actions 479. The hand mixer you are using starts to
smoke. You should immediately:
C. Conduct a hazardous analysis
D. Verify that system is working correctly A. Scream as loud as you can
B. Keep using it
474. Check each item that is a chemical hazard
C. Tell the teacher
A. false nails
B. pesticide D. Turn it off and unplug it, then tell your
teacher
C. cleaners
D. sanitizers 480. Temperatures in which bacteria grow and
multiply rapidly?
475. Check all that apply. Which is a source of
pathogens? A. TCS
A. wheat B. Antiseptic
B. raw food C. Temperature Danger Zone
C. food handlers D. Sterile Bandage

481. Which could be a chemical hazard in a 487. As a food handler, you must
food operation? A. wear unclean uniform

A. Cleaners B. not trim your hair
B. Bacteria C. not trim your fingernails
C. Metal Shavings D. not wearing jewelry during production
D. Bandages
488. Which one is a foreign object, physical
482. Keeping HACCP plan document hazard
A. Hazard Analysis A. insects
B. Critical Limits B. glass
C. Critical Control Points C. rock
D. Record keeping and Documentation D. wood
489. Put a check beside each impact of food-

483. What is the spread of harmful bacteria
borne illness
from one food to another called?
A. people going to hospital
A. sanitation
B. death
B. contamination
C. legal action
C. infection
D. business closing
D. cross-contamination
490. Select each one that is a Biological Haz-
484. What is a food Hazard? ard.
A. Slippery floor A. bacteria
B. Overpriced Fruit and Veg B. fungi
C. large chunks of connective tissue C. bandages
D. Contaminates likely to cause illness D. viruses
485. What is the first step of active manage- E. parasites
rial control? 491. What is the first step when washing your
A. Training hands?
B. Corrective Action A. put soap on them
C. Monitor B. wet hands
D. Identify Risks C. rinse hands
D. scrub hands
486. How long should you scrub your hands
for to insure they are clean? 492. The first dishes to be washed are:
A. 20-30 seconds A. glassware
B. 40-50 seconds B. cutting board
C. one minute C. knives
D. two minutes D. pots and pans

493. The correct food safety internal tempera- 498. How much of the foodborne illness comes
ture for poultry is: from the home
A. 145◦ F A. 10-15%
B. 155◦ F B. 5-10%
C. 165◦ F C. 25-50%
D. none of above D. 50-75%
499. Which is a physical hazard in a food op-
NARAYAN CHANGDER
494. What are pathogens?
eration?
A. Microorganisms that cause illness
A. Virus
B. Harmful things present in food, making B. Fruit Pit
it unsafe to eat
C. Sanitizer
C. Diseases that spread from one surface
D. Parasite
or food to another
D. Chemicals found in air, soil, plants, wa- 500. Holding time of Yumburger
ter, and some food A. 10 minutes
495. Which of the following should be done be- B. 10 seconds

fore serving or eating food? C. 15 minutes
A. Set the table D. 15 seconds
B. Clean the countertops 501. ways to build food safety management
C. Wash the dishes systems are?
D. Wash hands properly A. Active managerial control & HACCP

B. Food safety management & HACCP
496. The purpose of a food safety manage-
C. Specification & Safety programs
ment system is to
D. None of these
A. identify, tag, and repair
B. prevent food borne illness by control- 502. Where don’t you clean the trash can?
ling risks and hazard A. Outside
C. Correct methods for purchasing and B. Prep Area
researching foods C. As far away from the prep area
497. What is a contaminant? 503. Microorganisms need to grow with the

presence of the elements EXCEPT ONE
A. A disease that is caused by eating con-
taminated food A. Food
B. A substance in food that does not be- B. Acidity
long in food and can cause death or illness C. Temperature
C. Food that contains contaminants D. Time
D. none of above E. Nitrogen

504. What should one use to determine safe B. Air dry them
internal temperatures? C. None of the above

A. Food Scale D. Have the dog lick them
B. Temperature Measuring Device
510. How long do you have to wash your
C. Candy thermometer hands for?
D. Flavor injector A. 5-10 Seconds
505. These are gastro-intestinal symptoms of B. 15-20 Seconds
food poisoning C. 1-1.15 Minutes
A. fever and blood in the stools D. 35-45 Seconds
B. fever and nausea
511. Pathogens/microbes grow best in which
C. vomiting and diarrhea foods?
D. abdominal pain and fever A. TCS foods
506. The best place to store meat in the refrig- B. ready-to-eat foods
erator: C. frozen foods
A. on top of your fresh fruits and vegeta- D. produce foods
bles
512. What should a manager of a hospital
B. meat shouldn’t go in the refrigerator
cafeteria do if a cook calls in with a
C. top shelf headache, nausea and diarrhea?
D. bottom shelf A. Tell the cook to stay away from work
and see a doctor.
507. foodborne illness is a
B. Tell the cook to come in for a couple of
A. disease carried or transmitted to peo-
hours and then go home.
ple by deer ticks.
C. Tell the cook to rest for a couple of
B. disease carried or transmitted to peo-
hours and then come to work.
ple by mosquitoes.
D. Tell the cook to go to the doctor and
C. disease carried or transmitted to peo-
then immediately com in to work.
ple by food.
D. disease carried or transmitted to peo- 513. The Danger Zone is
ple by people. A. 35 to 135
508. Molds and Yeasts are considered a B. 25 to 125
A. bacteria C. 45 to 145
B. pathogen D. 41 to 135
C. fungi 514. Do you receive cans with dents?
D. parasite A. No
509. Once our utensil are washed what do we B. Yes

do? C. Sometimes
A. Wipe them with a towel D. Always

515. What food safety step should you take 521. What does FIFO stand for?
to reduce cross-contamination? A. First in forever out
A. Clean B. First in first out
B. Separate C. First in first on
C. Cook D. Fifth in first out
D. Chill
522. How should chemicals be stored in food
NARAYAN CHANGDER
516. What is the minimum amount of time food preparation areas?
someone should spend properly washing A. away from food preparation/storage
their hands? areas
A. 10 seconds B. in food grade containers
B. 20 seconds C. in empty soft drink bottles
C. 30 seconds D. In a pantry or cupboard where food is
D. 1 minute stored
517. Food handlers should keep their finger- 523. Why food should be properly labeled?
nails A. for good taste
A. Long and unpolished B. for easy to get
B. Short and unpolished C. for proper identification
C. Long and painted with clear nail polish D. none of above
D. Short and painted with clear nail polish
524. reasonable care defense:
518. to use heat or chemical agents to reduce A. non-food related lawsuit if it has a food
pathogens. safety management in place.
A. Wipe Down B. food-related lawsuit if it does not have
B. Clean a food safety management in place.
C. Sanitize C. food-related lawsuit if it has a food
D. Bleach safety management in place.
D. food-related lawsuit that provides
519. What is cleaning? some use of a food safety management
A. Reducing dirt from a surface in place.
B. Reducing the pH of a surface 525. You have homework EVERY NIGHT.
C. Reducing the hardness of water What is that homework?
D. Reducing pathogens to safe levels A. Reread your notes carefully and sum-
marize your learning.
520. Always and knives separately.
B. Write down any questions you have
A. Sharpen and play with about the learning.
B. Wash and store C. Think like a teacher & create test ques-
C. Shine and sharpen tions & answers.
D. Handle and cut D. All of the answers provided.

526. . What is another name for a foodborne B. Where one food is transferred to the
illness? other

A. mild flu C. Where you put the wrong food on an-
other place
B. salmonella
D. When you cross to foods
C. food poinsoning
D. bacteria 532. What should you never put on a grease
fire?
527. In the Temperature Danger Zone, A. A metal lid
A. Bacteria are most likely to be killed B. Baking soda
B. Acid and salt begin to attack bacteria C. Salt
C. Conditions are least favorable for bac- D. Water
terial growth
533. What is a physical contaminant?
D. Conditions are most favorable for bac-
terial growth A. An item that accidentally gets into food
B. A microscopic living substance that ac-
528. Some food borne illnesses are not caused
cidentally gets into food
by the bacteria themselves but by the poi-
sons, or that the bacteria produce C. A chemical that is toxic or not usually
found in the food
A. contaminants
D. none of above
B. toxins
C. protozoa 534. Enteric toxins or intestinal toxins
D. perifigans A. are formed by organisms after they en-

ter the GI tract.
529. Some bacteria produce harmful toxins B. are consumed in foods
which are present in food even if the
C. are toxins produced in the intestinal
pathogen has been killed.
tract to fight bacteria
A. food intoxication
D. are destroyed by heat in cooking
B. food infection
535. Holding time of SBD
C. contamination
A. 4 hours
D. adulteration
B. 8 hours
530. An example of a noninfectious agent that C. 5 hours
can cause a foodborne illness is a
D. 3 hours
A. virus
536. Digestion system response to a sub-
B. bacteria
stance
C. nonbacterial toxin
A. Food Safety
D. parasite
B. Food Allergy
531. What is Cross Contamination? C. Food Intolerance
A. When you drop something on the floor D. Food Upset

537. Thermostat setting of Bun toaster C. 50-150 F

A. 7 D. 60-160 F
B. 8
543. What should be done to the food that
C. 10 was prepared by someone who was diag-
D. 9 nosed with one of the Big 6 Pathogens
(foodborne illness)?
538. Where is the best place to cough or
sneeze? A. Reheat the food to 165.
NARAYAN CHANGDER
A. On the food. B. Freeze the food.
B. In your sleeve. C. Send the food home to the sick worker.
C. Away from the food. D. Throw away the food.
D. none of above 544. When taking a hot dish out of the oven
539. When opening an oven, remember to or microwave you should use:
A. use an oven mitt A. Towel

B. stand to the side B. nothing
C. not stick your face in the oven C. An oven mitt
D. All of the above D. none of above
540. Rubbing your nose and handling food cre- 545. What’s the first step in hand washing?
ates a hazard.
A. Wet hands
A. Chemical
B. Clean fingernails
B. physical
C. Apply soap
C. Social
D. Dry Hands
D. biological
546. A fire blanket
541. Which of the following are all high-risk
foods? A. Can be used as a protective shield dur-
A. soft cheese, dried pasta, poultry and ing a fire
eggs B. Must be thrown away after use
B. cooking oil, dried pasta, poultry and C. Can be used to contain large kitchen
eggs fires
C. soft cheese, cooked pasta, poultry and D. Is not safe to use on burning clothing.
eggs
D. cooking oil, cooked pasta, poultry and 547. Fish, shellfish and dairy products are ex-
eggs amples of foods.
A. FDA
542. Which one is the “danger zone” temper-
atures? B. USDA
A. 3-130 F C. TCS
B. 40-140 F D. CCP

548. Before handling any food, what is the A. Make sure your operation is financially
first thing a person should do? successful

A. Clean the cutting board B. Prevent foodborne illnesses
B. Sharpen the knife C. Keep people from bringing pets into
C. Call friends over restaurants
D. Wash your hands D. None of the above
549. Who’s at risk for foodborne illnesses? 552. If an oil fire starts, what should you NOT
A. Teenagers, older adults, middle aged do?
adults A. Put a lid on it
B. Very young, older adults, and people B. Put water on it
with chronic illnesses
C. Put a damp cloth on it
C. Young adults, women, very young chil-
dren D. Leave it to go out on its own
D. Older adults, children, and middle 553. What is a common food source of E.Coli
aged adults
A. Beef
550. Why do many packaged foods list water
as the first ingredient? B. Pork
A. Because there is less water than any C. Chicken

other ingredients. D. Seafood
B. Because there is more water than any
other ingredients. 554. One of the main rules to prevent cross-
contamination is to
C. Because it is in reverse alphabetical
order. A. keep raw foods away from cooked
foods
D. Because it’s the most common ingredi-
ents. B. store raw foods with cooked foods
551. A food safety management system is a C. cool down hot foods slowly
group of practices and procedures intended D. place raw foods on the same surface
to: as cooked foods

6. Food Packaging
NARAYAN CHANGDER
6.1 Types of food packaging materials
1. How would you package beetroot? C. Pumpkin
A. Paper bag D. Flour
B. Cardboard box
5. IN A PLACE OF WORK, THE BEST WAY
C. Modified atmospheric packaging (MAP TO DRY YOUR HANDS AFTER WASHING
plastic) THEM IS TO;
D. none of above A. Use a cotton towel.
2. What percentage of packaging materials in B. Just shake excess water away.
Australia are recycled?
C. Use air dryer or paper towel
A. 5%
D. Rub hands on your clothings
B. 60%
C. 80% 6. It is use in storing the salted products.
D. 95% A. Earthen Pots

B. Panakip
3. What does ASA stand for?
C. Panandok
A. Advertising Standards Authority
D. Bistay
B. Advertising Sales Agency
C. Advertising Sales Authority 7. A SWOT analysis is used by companies to:
D. none of above A. Look at the competitor’s products
4. Name a food product that you would find B. analyse whether or not a new product
the use by date on. will possibly succeed or fail
A. Eggs C. enter new food markets in Asia
B. Rice D. respond to consumers

6.1 Types of food packaging materials 399
8. FSSAI is established in the year? 14. Complete the sentence. Allergens need to
A. 2012 be highlighted in the ingredients list

B. 2014 A. When they weigh over a certain
amount
C. 2008
B. When the foods are mostly based on
D. 2006
allergen ingredients
9. What is added in the process of treating C. Only when the product is sold in a su-
and handling food to stop or greatly slow permarket
down spoilage?
D. At all times
A. Food Additives
B. Food Colorants 15. Which is an EXTERNAL factor for develop-
C. Food Irradiation ing a low-carb frozen meal range?
D. Food Preservatives A. budget brand image
B. consumer demand for ready-made
10. Used to separate solid from liquid materi-
meals
als or sift fine particles of food.
A. Trays C. acquisition of plate freezer
B. Sauce Pan D. economic recession
C. Carajay 16. Explain the ADVANTAGE to the consumer
D. Strainer of purchasing organic food
11. FLAVOUR is the combination of which two A. Free from chemicals and pesticides
senses? B. Cause less harm to the environment
A. taste and aroma C. Improved animal welfare
B. texture and taste D. All of the these
C. aroma and appearance
D. taste and mouthfeel 17. WHAT AM I ALLOWED TO USE PACKAG-
ING MATERIAL FOR?
12. GLASS is an excellent food packaging ma- A. For storage of sweets and mainte-
terial for orange juice because it is: nance parts etc.
A. lightweight
B. No restrictions at all
B. non-reactive
C. Only for intended products
C. recyclable
D. transparent
13. wikicell packaging is characterised by be- 18. Using/consuming oldest items first is
ing: known as
A. edible A. HACCP
B. recyclable B. First in, first out
C. compostable C. USDA
D. biodegradable D. FIFO

19. A standard measuring instrument used in 24. Which of the following packaging materi-
fish processing is als provides total protection?
A. Salinometer A. Glass
B. Refractometer B. Metal
C. Thermometer C. Paper and paperboard
D. All of the above D. Plastic
NARAYAN CHANGDER
20. It is used to shake flour, salt, and pepper
25. IN WHICH ORDER SHOULD FOODS BE
on meat, poultry, and fish.
USED?
A. Funnels
A. FIFO (First In, First Out) or FEFO (First
B. Whisks Expiry, First Out
C. Dredger B. Whenever you need them
D. Flipper C. Depends on how and where they are
21. What can we do when buying products to placed at the stock / in the warehouse
reduce food miles? (Select three correct D. Doesn’t matter how you use them
answers)
26. It make it easier to lift a hot roasted
A. Buy foods when they are in season
turkey from the roaster to the serving
only
platter, without it falling apart
B. Check labels and buy local products
A. Two Tine Fork
C. Shop at farmer markets
B. Tongs
D. Buy all food from one foreign country
C. Handy Poultry and Roasting Tools
22. What is the food trend towards local pro-
D. Temperature Scale
duce mostly driven by?
A. New labelling laws 27. AM I ALLOWED TO PLACE PRODUCTS AND
B. Consumer concerns about nutrition INGREDIENTS DIRECTLY ON THE FLOOR?
C. Consumer concerns about the environ- A. Yes, if the floor is clean

ment B. Yes, in designated area
D. Food businesses wanting to sell more C. Never directly on the floor
produce
D. Yes, on the chair AM I ALLOWED TO
23. What you shouldn’t do while shopping? PLACE PRODUCTS AND INGREDIENTS DI-
RECTLY ON THE FLOOR?
A. Check what you have at home before
you shop. 28. Used for washing purposes and as a con-
B. You must buy a lot of products on spe- tainer for cooked food.
cial sales only.
A. Colander
C. Make a list of products you want to buy
B. Strainer
to prevent from buying unneeded things.
C. Basin
D. Check the expiry dates on products
which you want to buy. D. Sauce Pan

29. A low-FODMAP diet is an elimination diet 34. which type of packaging is most difficult
that might be used temporarily by: to recycle?

A. People who have diabetes A. lacquered aluminium can
B. People who have coeliac disease
B. popper-type juice box
C. People who are vegetarians
C. soft, scrunchable plastic packages
D. People who have irritable bowel syn-
drome (IBS) D. bioplastics
30. It continue to be kitchen essentials because 35. It is important to prepare food safely be-
of their usefulness for used for creaming, cause;
stirring, and mixing.
A. It helps to prevent food poisoning
A. Tongs
B. Ladle B. Prepared food looks better
C. Peeler C. Prepared food tastes better.
D. Wooden Spoons D. Prepared food is delicious
31. An endorsement is:
36. What would you consider a food product if
A. An individual (usually a celebrity) giv- it has more than 15g of sugar in it.
ing an approval for a particular product
A. Low
B. Where an “actual consumer” tells you
about the good points of a particular prod- B. High
uct
C. Medium
C. An expert is saying a particular prod-
uct is the best and surveys and tests prove D. none of above
this
37. This is used to seal packaging and other
D. none of above
thermoplastic material.
32. WHAT DOES HACCP STAND FOR? A. Poly/Impulse sealer
A. Heat Activated Censor Control Point
B. Can sealer
B. Hazard Analysis and Critical Control
Point C. Electric Mixer
C. Holding Analysis and Controlled Cen- D. Food Processor
sor Point
D. Happy Activated and Circular Centered 38. Why are some food retailers selling less-
People than-perfect looking fruit and vegeta-
bles?
33. Name a material used commonly for take
away food packaging? A. To reduce costs
A. Wood B. To reduce wastage
B. paper C. To increase profits
C. Aluminium D. To offer cheaper produce to con-
D. Tin sumers

39. Used for removing thin skins of fruits and C. C onsumer Control Point
vegetables. D. Critical Control Point
A. Kitchen Scissors
45. The increased availability of textured veg-
B. Peelers etable protein (TVP) products has been
C. Scalers possible due to:
D. Knives A. evaporation.
B. freeze drying.
NARAYAN CHANGDER
40. WHAT KIND OF SOAP SHOULD BE PRO-
VIDED FOR HAND WASHING IN PRODUC- C. cold pasteurisation.
TION AREA? D. extrusion processing.
A. Unscented 46. Why is the ingredients list important on
B. Lotionized packaging?
C. Antiseptic A. So it will help people that have aller-
gies make a better decision about buying
D. Bacterial
B. So you can decide if it has excess in-
41. Name 2 types of information found on gredients in it or not
packaging?
C. It will help you develop an opinion on
A. Name and Ingredients list where it was made
B. Nutritional information and colour D. It will help you decide whether it is
chart worth the money or not.
C. Telephone number of manufacturer 47. It is used to sharpen long knives.
D. none of above A. Scraper
42. SWOT stands for B. Knivers
A. Strengths, Weaknesses, Opportuni- C. Graters
ties, Threats D. Emery Board
B. Strengths, Weaknesses, Opportuni-
48. ARE YOU ALLOWED TO CONSUME CHEW-
ties, Time
ING GUM OR SWEETS IN PRODUCTION
C. Strengths, Women, Overall, Time AREAS?
D. Simple, Work, Overload, Tim A. Yes
43. Which two do we use food packaging for B. No
A. Help to transport food C. Yes, if I use a face mask

D. Yes, in areas without open product
B. To help fill up landfill
handling
C. protect the food
49. People following a pescatarian diet:
D. to enhance the flavour of the food
A. do not eat any animal products at all
44. WHAT DOES CCP STANDS FOR? B. occasionally eat meat, poultry and fish
A. Crucial Control Point C. do not eat red meat or poultry but will
B. Customer Control point eat fish and/or shellfish

D. do not eat meat, poultry or seafood but 55. What are added to make flavors
will eat dairy and/or eggs “sharper”, and act as preservatives and
antioxidants?

50. How can we reduce food miles? (Select
A. Acids
three correct options)
B. Emulsifiers
A. Buy local products
C. Flavors
B. Grow our own products
D. Sweeteners
C. Eat less food
D. Buy food in bulk 56. What food additives are added to flour to
improve its color or its use in baking?
51. Where do we start calculating a food prod- A. Food Coloring
ucts carbon footprint?
B. Flour Teatment Agents
A. Where it is produced
C. Tracer gas
B. When it is harvested
D. Stabilizers
C. Transporting food to the factory
57. A paleo diet typically includes:
D. Transporting food to the supermarket
A. Dairy products, legumes and grains
52. What is the function of food packaging?
B. Dairy products, seafood and grains
A. To protect and promote the food
C. Lean meat, seafood and dairy products
B. To make opening the food product hard D. Lean meat, fish, fruits, vegetables,
C. To have excess material to throw in the nuts and seeds
rubbish bin
58. What type of farming practices did Aborig-
D. to make the food product more excit- inal people traditionally use?
ing
A. Industrial agriculture
53. It is use for cutting or slicing fish or meat; B. Fire stick farming
for scaling fish.
C. Chemical fertilisers
A. Descaler or scalers
D. Insecticides
B. Scissors
59. Organic farming is a method of agriculture
C. Filleting knives
that involves:
D. Axe
A. recycling as much farm waste as pos-
sible
54. Most new food products fail within
years B. directly manipulating an organism’s
genes using biotechnology
A. 5
C. growing and nurturing of crops with-
B. 2
out the use of synthetic farmchemicals
C. 3
D. growing of plants without soil by using
D. 10 mineral nutrient solutions in water

60. WHERE CAN SPARE PARTS BE STORED C. Take immediate action and close the
DURING MAINTENANCE OF EQUIPMENT? business down
A. On the top of the equipment D. Enrol staff on training courses at the
B. I n my pocket nearest college
C. At the floor 65. According to the Advertising Standards Au-

D. In a designated place, e.g., in a box thority good advertising should be:
A. Humours, musical and interesting
NARAYAN CHANGDER
61. Which statements describes a ‘use by
date’ best? B. Legal, decent, honest and truthful
A. It is not safe to eat after this date C. Entertaining, musical and colourful
B. It if safe to eat but the quality might D. none of above
not be as good
66. which is perceived through chemesthesis?
C. They are found on fresh food products
only A. sour granny smith apples
D. You must throw the product away B. aromatic cinnamon
C. crunchy rice crackers
62. Which one of the following is a control
measure for a chemical hazard? D. hot chilli peppers
A. Ensuring that all staff wear correct pro- 67. Why is crop rotation important?
tective clothing
A. It reduces water use
B. Making sure that all cleaning materials
are stored away from food areas B. It reduces labour costs
C. Training staff to take and record the C. It replenishes nutrients in the soil
temperature in storage areas D. It increases variety for consumers
D. Supervising staff to ensure that they
wash their hands regularly 68. Which of the following packaging materi-
als is the least sustainable?
63. Who would follow a strict gluten-free A. Glass
diet?
B. Metal
A. People who have diabetes
C. Paper
B. People who have coeliac disease
D. Plastic
C. People who are vegetarians
D. People who have a gluten sensitivity 69. They are practical for opening food pack-
ages, cutting tape or string to package
64. If an Enforcement Officer found that a food foods or simply to remove labels or tags
premises presented an imminent risk of from items
health they would have the power to:
A. Can Opener
A. Send the business a strongly worded
B. Kitchen Shears
letter of complaint
B. Offer advice and guidance to the head C. Spatula
chef D. Potato Masher

70. Food miles refers to 75. The following are true about polystyrene
material as packaging except
A. How many miles you need to run to

burn off calories A. It’s environmental-friendly.
B. How far food has traveled to be sold B. Convenient for transport and storage.
C. It is a versatile plastic used to make a
C. How man miles you can run from the
wide variety of consumer products.
energy food provides
D. none of above
D. All of the above
76. The following are true about packaging ex-
71. It is used to fillet fish and to remove raw cept
meat from the bone.
A. The process of making and selling the
A. Butcher Knife product
B. Boning Knife B. The process of enclosing a product in
any acceptable or suitable container in or-
C. French Knife der to protect a product.
D. Roast Beef Slicer C. Process of designing, evaluating, and
producing packages that are appropriate
72. What information shows that the supplier for each type of product.
has a good reputation?
D. none of above
A. Supplier has lowest prices guaran-
teed! 77. WORLD FOOD DAY IS OBSERVED ON
B. Supplier can show you an inspection A. 16 OCTOBER
report following food safety laws. B. 16 SEPTEMBER
C. The supplier always make their deliv- C. 16 JUNE
eries on time D. 16 FEBRUARY
D. The supplier can deliver food at any 78. WHY MUST WE HAVE SUITABLE /
time of the day ENOUGH TRAINING AND AWARENESS
ABOUT FOOD SAFETY?
73. who is the president of BIS
A. T o make us happy during work hours
A. Minster of state government
B. To spend good time socializing during
B. Minister of food and civil supplies the training session
C. Minister of finance C. To improve food safety, quality culture
and awareness
D. None
D. All of the above
74. WHAT IS AN ALLERGEN?
79. Which of the following is not an EXTERNAL
A. A form of French verb Allen factor affecting food product development
B. A cream for embarrassing rashes A. Political factor
C. A food or ingredient that causes an al- B. Ecological factor
lergic reaction C. Company Image
D. A really bad itch behind the knee D. Economic factor

80. It is used for vacuum packaging where air 85. Who is the consumer?
is removed during sealing.
A. The person that sells the food
A. Smoke House
B. The person that makes the food
B. Refrigerator
C. The person that buys the food
C. Vacuum Pack Machine
D. Gas Range D. The person that promotes the food
81. How should ingredients be listed on the 86. Which ingredient is not a common allergen
NARAYAN CHANGDER
packaging? found in food
A. No particular order A. Mustard
B. In descending weight order
B. Olive oil
C. Alphabetical order
C. Celery
D. In order of the most amount of ingre-
dient first D. Peanuts
82. What is any substance added to food that 87. WHO IS RESPONSIBLE FOR FOOD SAFETY
results or may reasonably be expected to AT ARLA FOODS?
result-directly or indirectly-in it becoming
a component or otherwise affecting the A. Top management
characteristics of any food? B. My manager
A. Food Additives C. My colleagues
B. Food Colorants
D. All of the above
C. Food Irradiation
D. Food Preservatives 88. if you buy a faulty food product, can you
get a refund?
83. Statement 1:Codex Alimentarius is an
international commission for food label- A. No, you should have paid more atten-
ing.Statement 2:Coffee, Tea and Spices tion when you bought it.
have been exempted from food labeling. B. Yes, follow the refund policy set by the
A. True, False manufacturer or the place you purchased
it.
B. True, True
C. False, False C. Possibly, depends on how much money
you spent on it.
D. False, True
D. none of above
84. Why is the weight of a food product
needed on labelling? 89. Which of these products would you use pa-
A. So you know if it is enough to buy per card packaging for
B. So you know how much to throw away A. baked beans
C. This tells you how much money you can B. washed salad leaves
waste on food
C. cornflakes
D. It makes the food product look more
appealing D. ready meal

90. IF YOU SEE EVIDENCE OF PESTS IN YOUR 95. This is used heat source during cooking or
PREMISES, WHAT SHOULD YOU DO? for processing food.

A. Just laugh about it A. Pressure Cooker
B. Wait until you see a live pest and then B. Gas Range
report it C. Can sealer
C. Report the incident to your supervisor D. Poly/Impulse sealer
immediately
96. which of the following is responsible for
D. Nothing-it is not your responsibility to the most packaging lost to landfill?
take action
A. packaging not recyclable
91. People following a vegetarian diet: B. packaging materials lost in recovery
A. do not eat any animal products at all processes
B. occasionally eat meat, poultry and fish C. packaging not collected for recycling
D. none of above
C. do not eat red meat or poultry but will
eat fish and/or shellfish 97. Governing bodies of food safety of India
D. do not eat meat, poultry or seafood but A. PFA
will eat dairy and/or eggs
B. ICMR
92. FSSAI has set up a scientific panel on C. FSSAI
A. Final regulations on food fortification D. FPO
B. Preparing strategies to address mal- E. All the above
nutrition
98. How much moisture is removed from food
C. Boosting production and consumption during freeze drying?
of fortified foods
A. 10% of food’s moisture?
D. All of the above B. 50% of food’s moisture?
93. It is sturdy but must be kept seasoned to C. 0% of food’s moisture?
avoid rust. Salad oil with no salt or short- D. 98% of food’s moisture?
ening can be rub inside and out and dry.
99. volatile molecules in foods help us to
A. Aluminum
them
B. Cast Iron A. taste
C. Glass B. identify
D. Teflon C. digest
94. What does FIFO mean? D. masticate
A. Food In, Food Out 100. It is used to hold meats while slicing, and
to turn solid pieces of meat while brown-
B. First In, First Out
ing or cooking Made of stainless steel and
C. Food In, First Out with heat-proof handle.
D. Food Out, First In A. Two Tine Fork

B. Ladle 106. A label is important for

C. Serving Tongs A. beautification of product
D. Serving Spoons B. to provide the consumer with informa-
tion
101. This is used for sealing cans.
C. to advertise the manufacturer
A. Smokehouse
D. upholding the laws of the Consumer Af-
B. Can Sealer fairs
NARAYAN CHANGDER
C. Presure Cooker 107. FOR HOW LONG DO YOU NEED TO
D. Vacuum Pack Machine WASH YOUR HANDS WITH SOAP?
102. To label eggs as ‘free range’, farms must A. 3 seconds
have: B. 10 seconds
A. a maximum of 5000 hens or less in a C. 20 seconds
barn D. 50 seconds
B. a maximum of 10 000 hens per hectare 108. A device used to measure the weight of
or less fish / food is
C. a maximum of one hen per cage A. Thermometer
D. a maximum of 5 hens per square metre B. Weighing scale
or less
C. Measuring cup
103. Which of the following does not have to D. Measuring spoon
be put onto the food label of a product?
109. The ASA stands for
A. Name of the food
A. Advertising Socials Agency
B. List of ingredients
B. Advertising Standards Authority
C. Traffic light labelling
C. Advertising Standards Academy
D. Weight or volume
D. Advertising Social Agreement
104. It is a method of packaging that removes
110. ALL THESE ARE PPES EXCEPT?
the air from the package prior to selling.
A. Hand Gloves
A. canning
B. Nose mask
B. vacuum sealing
C. Uniform
C. bottling
D. Knife
D. none of above
111. What is the function of the refractome-
105. According to CODEX standards, which ter?
of the following food item is hypersensi-
A. Measures the sugar content of sap and
tive?
syrup
A. Cereals
B. Measures the temperature of the food
B. Nuts / fish
C. Milk Products C. Wraps the food / fish for processing
D. All of the mentioned D. All of the above

112. WHICH OF THE FOLLOWING OPTIONS C. Old cardboard box

WOULD HELP TO REDUCE THE RISK OF D. Open dust bin with easy access
CONTAMINATION?

A. Not coughing or sneezing over food 117. What is the cheapest and the most com-
monly used material for packaging?
B. Removing loose jewelry before prepar-
ing food A. polystyrene
C. Wearing the correct protective cloth- B. cardboard
ing C. plastic
D. All of the above D. none of above
113. WHY IS IT IMPORTANT TO ENSURE THAT
118. Name a material used commonly for food
LABELLING OF OUR PRODUCTS IS COR-
packaging?
RECT?
A. Wood
A. To protect consumers from misleading
about allergens B. paper
B. To be compliant with regulation C. Plastic vacuum packing
C. To give consumers correct information D. Aluminium
D. All of the above
119. INTERNAL factors affecting food product
114. What kind of food do we waste the development include:
most? A. Personnel expertise, Company Image,
A. Fruit, vegetables Financial position, Production facilities
B. Sweets B. Political, Ecological, Technological,
Economic
C. Dairy products
D. Herbs and spices C. Personnel expertise, Financial posi-
tion, Technological advantage, Production
115. Which of the following should NOT be facilities
done in packaging food? D. Line extension, Me toos, New to the
A. Label the products. worlds
B. Use non-food items as food containers
120. SPC have recognised that consumers are
for food product.
concerned about the amount of waste go-
C. Choose the right materials to be used ing to landfill. They change their packaging
for packaging. from plastic to corn starch containers. This
D. Follow standard operating procedures is an example of:
in cleaning and sanitizing the materials. A. Consumer demand for health
116. WHAT IS THE BEST TYPE OF WASTE BIN B. Consumer demand for convenience
TO BE USED IN PRODUCTION AREA? C. Consumer demand for cost
A. A nylon bag D. Market concerns such as health and
B. Foot operated bin with a lid the environment

6.2 Packaging functions and properties 410
6.2 Packaging functions and properties

1. What is a inert packaging material? 3. Which packaging material is not occur the
migration?
A. Glass
A. Paper
B. Plastic
B. Glass
C. Metal
C. Plastic
NARAYAN CHANGDER
D. Paper
D. Metal
2. Which gas is affect to oxidation in food 4. What is the difference between bottle and
product? jar?
A. Carbon dioxide A. Color
B. Hydrogen B. Raw material
C. Sulfur dioxide C. Bottle neck
D. Oxygen D. Bottle’s Properties
6.3 Packaging design and development

1. What things contribute to the cost of a D. Not misleading-the product inside
product? must like it does on the picture on the
A. Ingredients, production and packaging front of packaging
B. Ingredients, production, packaging 4. What is the essential macro-nutrient found

and marketing in wholegrains and green leafy vegeta-
bles?
C. Marketing and packaging
A. Fat
D. Ingredients and production costs
B. Fibre
2. Severe food poisoning results in life-
C. Sugar
threatening
D. Sodium
A. Allergy attack
B. Dehydration 5. What are the quality points of beef
C. Seizures A. In date and no damage do packaging
D. Coma B. Brown and smelly
C. Red/brown
3. The UK Government says that food labels
should be: D. Fresh smell
A. Easy to read E. Good Ratio of Fat
B. Permanent 6. Which of the following is an appropriate

C. Easily visible-the font must not be too way of testing and/or developing ideas?
small A. Do a test/trial of the recipe

6.3 Packaging design and development 411
B. Ask others what they’d do 11. Which of the following pieces of infor-
C. Produce the recipe in a number of dif- mation must appear on food labelling by
law?

ferent ways
A. Nutritional information
D. Get the target audience to create the
recipe B. The weight or volume of a product
C. Storage and cooking instructions
7. The bacteria that be prevented by cooking
food properly D. Contact details of the food products
manufacturer, distributor or retailer
A. All of them
B. Campylobacter 12. Popcorn, brownies, peanut butter and
cornbread are all foods that were devel-
C. Salmonella oped in the cuisine of which country?
D. E-coli A. Canada
8. Which answer best describes the function B. Brazil
of fibre? C. USA
A. To make us feel fuller for longer D. Mexico
B. To help regular bowel movements
13. What is the first thing you need to do
C. To bulk out our stomach, promote when preparing to safely produce food?
bowel movement and make us feel fuller
for longer A. Complete a first aid course
D. To lower the blood glucose levels in B. Wash hands using soap and water
our body C. Participate in a Kitchen safety Induc-
tion
9. Biryani dahl, kofta and jalfrezi are all the
D. Ensure the floor is free from slips and
names of regional dishes in which coun-
trips
try?
A. Kenya 14. which of the following is the name of a
pasta shape?
B. China
A. Tortellini
C. Portugal
B. Conchiglie
D. India
C. Tagliatelie
10. By law food labels must show if the food D. All of these
contains a known allergen (an ingredient
that may give some people an allergic re- 15. How could I increase the fibre in a white
action) How must this appear on a food bread cheese sandwich?
label
A. Use wholegrain bread and add vegeta-
A. Small font bles
B. Italic font B. Add vegetables
C. Bold font C. Add baked beans or spagetti
D. Underlined font D. Use wholemeal burger bun instead

6.3 Packaging design and development 412
16. Which of the following does NOT relate to C. A place where the first prototype of a
food hygiene? new food is made
A. Tie back long hair. D. A small scale version of a factory
B. Wash hands in warm soapy water. 22. Tiramisu, panna cotta and panettone are
C. Do not run in the kitchen area. sweet dishes from which cuisine?
D. Wear an apron when cooking. A. Greek
B. Mexican
NARAYAN CHANGDER
17. This is given to help the consumer identify
what the food product is? C. Chinese
A. Weight or volume D. Italian
B. Storage instruction 23. At what temperature should meat be

cooked to?
C. The name of the food product
A. 75
D. Cooking instructions
B. 60
18. What is the most important way to pre- C. 65
vent a foodborne illness from bacteria?
D. 72 1/2
A. Control time and temperature
24. How is a health risk that results from
B. Practice good cleaning and sanitizing
ingesting food that is contaminated with
C. Practice good personal hygiene parasites?
D. none of above A. Parasite food
19. The purpose of using a ‘Design process’ is: B. Food poisoning
A. To help you solve your cooking prob- C. Animal food
lems D. Animal Poisons
B. So the chef or cook knows what to do 25. How does the list of ingredients on food
and how to do it labelling have to appear?
C. To break down a large project into A. as a %
manageable chunks
B. The smallest amount of an ingredient
D. None of the above first and the largest last
20. An example of an Aerobic activity is C. The largest amount of an ingredient
first and the smallest amount last
A. Lifting weights
D. The list of ingredients does not have to
B. Sprinting appear on food labels by law
C. Doing 10 quick push-ups
26. Which of the following are symptoms of
D. Hiking food poisoning?
21. What is a pilot plant? A. Cough
A. A tree that grows pilots. B. Rash
B. It is an important part of the design C. green hair
brief D. None of the above

6.4 Food Packaging Regulations 413
27. Why is it important to make sure equip- C. It saves the next person having to do
ment is fully dry before putting away? it.

A. Bacteria grows in wet conditions. D. It is good practice to be hygienic at all
B. It stops the cupboard getting wet. times.
6.4 Food Packaging Regulations

1. Which of the following is NOT a practi- 6. Avian flu is most commonly spread by:
cal method to control microbiological haz- A. Humans
ards?
B. Pigs
A. Heat food until piping hot
C. Birds
B. Cover cuts and sores
D. Eva
C. Store at 5◦ C or lower
7. what should a blue chopping be used when
D. wear a hair net
in a food prep kitchen
2. What is swine flu? A. fish
A. A bacteria B. meat
B. Respiratory disease C. veg
C. Stomach pain D. fruit
D. High fever 8. What can be learned through a food safety
surveillance?
3. Chikungunya is cause by a:
A. Points of contamination
A. Bacteria
B. Areas for improvement in food produc-
B. virus
tion
C. protozoan
C. Trend in food borne disease outbreaks
D. parasite
D. All of the above
4. what food is harmful do you when you eat 9. what colour plaster is allowed to worn on
it raw cuts in the kitchen
A. chicken A. red
B. fish B. blue
C. lobster C. yellow
D. mussels D. green
5. The fibrous raw material for production of 10. where should u store all raw foods such as
paper is called meat and fish in the fridge
A. Pulp A. top
B. Hemicellulose B. bottom
C. Cellulose C. middle
D. Lignin D. any were u want

11. Environmental Health Practitioners en- 16. when someone burns there hand what the
force food hygiene regulations. Which one first thing they should do
of the following powers do they not have. A. apply cold water to the affected area
A. The power of arrest B. put burn cream on the burn
B. The power to close premises C. leave it alone
C. he power to enter premises at any rea- D. scream in pain
sonable time without an appointment.
17. Which of the following is recommended for
NARAYAN CHANGDER
D. The power to seize and detain foods
the managing of risk in the food production
12. are code of good practices that com- process?
prises the fundamental principles, proce- A. Food Recall Procedure
dures and means needed for safe food pro- B. Food Analysis and Testing
duction.
C. Risk Analysis Approach
A. GMP
B. PRP
18. For Nutrients we should limit, like Satu-
C. HACCP
rated Fat or Sodium, we should look for
D. None of these products that contain
13. Are calories bad? A. Close to 5% or less
A. Yes, they make you gain weight. B. More than 20%
B. No, you should eat as many calories as C. Less than 20%

possible for energy. D. 30%
C. No, but you should be aware of them 19. what cant u carry in a first aid kit anymore
to maintain a healthy weight.
A. tablets
D. Yes. Calories do not add any nutrients.
B. bandages
14. the lettering of every word or statement C. pins
required by these regulations to appear on
D. yellow waste bag
labels shall be:
A. all capital letters 20. Which of the following metal is not used
in food packaging?
B. all lower case letters
A. Aluminum
C. lower case letter with an initial capital
letter B. Iron
D. all the above C. Tin

D. Chromium
15. Does the label give you the Serving Size?
21. According to the 5/20 rule if a product is
A. Yes
a good source of a nutrient it must contain
B. No
C. I don’t know A. 5% or more of the Nutrient
D. none of above B. 20% or more of the Nutrient

C. Less than 5% of the Nutrient 27. Verification involves being able to confirm
D. Less than 20% of the nutrient that HACCP elements are working prop-
erly. Which of the following is NOT a

22. what is the internal temperature for method used for verification?
cooked meat and meat mixtures A. Random sampling
A. 160 B. Microbiological testing
B. 141 C. Performing a mock recall
C. 150 D. Chemical testing
D. 200
28. how many times can you reheat food
23. If internal audit is not conducted as per the A. 1
Clauses of ISO 17025-2005, the auditor
B. 5
can issue
C. 2
A. Minor Non conformance
D. never
B. Major non conformance
C. Improvement notice 29. how man allergens are there
D. Opportunity for improvement A. 10
B. 14
24. Which of the following is NOT a common
source of microorganisms? C. 12
A. Shellfish D. 11
B. Uncooked rice 30. what should a red chopping board be used
C. Shitake mushrooms when in a food prep kitchen
D. Poultry A. raw meat
B. cooked meat
25. “Risk management” is a process that in-
cludes: C. veg
A. Hazard identification D. fish
B. Interactive exchange of information 31. Additional requirements require the exis-
and opinions tence of a stock rotation system procedure
C. Hazard characterization that includes FEFO principles in line with
FIFO requirements. FEFO stands for:
D. Evaluation of policy alternatives
A. First Exit First Out
26. each package of the food must be sealed- B. First Exit First Open
where the packaging is of a transparent
flexible material, the label required byThis C. First Enter First Open
rule. D. First Expired First Out
A. regulation section 18 32. What labels became neseccary in part IV (
B. regulation section 9 Labelling ), food regulations 1985?
C. regulation section 16 A. name of product, ingredient
D. regulation section 11 B. quality of weight, expired date

C. nutrient label, manufactures details C. It stops the bleeding and helps the cut
D. all of the above heal
D. It prevents blood and bacteria contam-
33. how many chest compressions do you do inating food
when doing CPR
A. 30 38. Which of the listed organizations in the
supply chain can implement ISO 22000?
B. 10 1) food manufacturing2) food ingredient
NARAYAN CHANGDER
C. 20 manufacturing3) food additives manufac-
turing4) transportation of food5) packag-
D. 5
ing of food6) retail or wholesale dealer7)
34. all particulars that are required by these Restaurants8) food equipment production
Regulations to appear on a label shall be A. All of the above excluding 2 and 3
written in no smaller than?
B. All of the above excluding 4, 5 and 8
A. 10 Point lettering
C. All of the above
B. 7 point lettering
D. Only 1, 6 and 7
C. 6 point lettering
D. none of above 39. can u name one of the of the allergens
A. fish
35. If you are suffering from a complaint,
which one of the following need NOT be B. peanuts
reported to your manager before starting C. mustard
work?
D. fruit
A. Headache
40. if someone has a broken neck and they are
B. Eye infection
breathing should you put them in the recov-
C. Diarrhoea ery position
D. Vomiting A. yes
36. Which test should you use if you suspect B. no
that a casualty has had a stroke? C. keep the casualty’s head neck and
A. Face, Arms, Speech, Test. spine in a straight line at all times mak-
ing cure there airway is open once they
B. Alert, Voice, Pain, Unresponsive
are on there side the upper leg should be
C. Response, Airway, Breathing, Circula- supported to keep the spine straight
tion
D. maybe
D. Pulse, Respiratory Rate, Temperature
41. should you wash your hands after break-
37. why should a cut on your hand or finger ing open eggs before doing anything else
need to covered in the kitchen
A. yes
A. It can be seen by the Manager or Team
Leader B. no
B. It prevents water and food getting into C. yes but will do it later
the cut D. no cant be assed

42. Where is the Serving Size located? C. Insufficient blood reaching the heart
A. Right at the top muscle

B. On the bottom D. none of above
C. In the middle 45. what has to worn on your head when
D. Its not on the label working in a kitchen
43. provides information on hazard in food A. a hat
to be linked directly to data on the risk to B. a hair net
human health and to improve food safety
decision making process. C. a apron
A. Biological Hazard D. a rolling pin

B. Risk Analysis 46. how long should u rinse a burn under cold
C. FOSCORIS water for
D. Chemical Hazard A. 10min
44. What is the cause of angina? B. 20 mins
A. Insufficient blood reaching the lungs C. 10 sec
B. Insufficient blood reaching the brain D. 30 mins

7. Food Quality and Safety
NARAYAN CHANGDER
7.1 Quality Control in Food Processing
1. A milk producer would receive the maxi- 4. Which of the following processing steps
mum price for milk delivered within a milk are considered as part of KAT “bulk liquid
marketing order if all of it were to be used receiving and loading”? I. Any processing
to make step in which a solid is received and un-
A. dry whole milk loaded at a facilityII. Any processing step
in which liquid ingredient, intermediate, or
B. ice cream finished products is storedIII. Any process-
C. mozzarella cheese ing step in which a liquid is received and un-
D. pasteurized bottled fluid milk loaded at a facilityIV. Any processing step
in which a liquid is loaded for outbound
E. butter
shipping
2. A combination of two types of menus. A. I and II
A. cycle menu
B. III and IV
B. fixed menu
C. hybrid menu C. I, III, and IV
D. market menu D. II, III, and IV
3. Which of the following should be excluded E. All of the above

from your food defense team? I. CEOII. HR
ManagerIII. New employeeIV. Trusted se- 5. Which of these is not considered as an ef-
nior employeeV. Contractor fect of noise pollution?
A. III only
A. Hypertension
B. III and V
B. Low Stress Level
C. I and II
D. None of the above C. Hearing Loss
E. All of the above D. Sleep Disturbances

7.1 Quality Control in Food Processing 419
6. Which of the following are classified under B. George Washington Carver

preliminary steps in a food defense plan? C. Fannie Farmer
I. Describe physical aspects of the facili-

tyII. Perform vulnerability assessmentIII. D. Clarence Birdseye
Assemble food defense teamIV. Refer to
11. Which of the following KATs is the best
flow diagrams and write process step de-
match for “Homogenising skim milk and
scriptions V. Determine mitigation strate-
cream in a tank”?
giesVI. Compile product profiles
A. Bulk liquid receiving and loading
A. I and VI
B. Secondary ingredient handling
B. I, IV, and V
C. Mixing and similar activity
C. I, III, IV, and VI
D. Liquid storage and handling
D. II, IV, V, and VI
E. Primary liquid handling
E. All of the above
12. What type of transportation is used to
7. in 2017, Michigan produced billion
ship less perishable foods like potatoes?
pounds of milk.
A. trucks
A. 11.23
B. 5.05 B. trains
C. 7 C. boats
D. 3.99 D. planes
8. “This regulation provides an infrastructure 13. Which of the following is the legal basis of
that can control the cleanliness of food waste management?
premises and food safety in the country to A. R.A. No. 9003
protect the public” B. R.A. No. 9155
A. Food Act 1983 C. R.A. No. 9503
B. Food Regulation 1985
D. R.A. No. 8550
C. Food Hygiene Regulations 2009
14. Which of the following is optional label re-
D. Food Irradiation Regulations 2011
quirement?
9. Under Federal Orders milk is priced based A. nutrition facts
on the finished dairy product in which it is
B. ingredients
used. This is called
C. vignette
A. minimum pricing
D. expiry date
B. maximum pricing
C. creative pricing 15. How long does a food handling certificate
last?
D. classified pricing
A. Valid for 3 years
10. This scientist developed over 100 products
from peanuts, pecans, and sweet pota- B. Valid for 5 years
toes. C. Valid for 10 years
A. Justus von Liebig D. Valid for A lifetime period

16. Duties that servers must perform other D. Animal feed cost control
than serving guests. E. A, B, and C above
A. serving
22. What do you call the plan of action that
B. bussing is used in the event of an emergency like
C. sidework fire?
D. service A. Environmental Emergency
B. Environmental Hazard
NARAYAN CHANGDER
17. The most abundant mineral in milk is
C. Environmental Procedure
A. Iodine
D. Environmental Action
B. Magnesium
23. The USDA reports the state with the
C. Phosphorus
largest number of milk cows in 2017 (1,
D. Calcium 749, 000) as
18. What do the ABCs in the first aid stand A. Wisconsin
for? B. New York
A. Airway, Breathing, and Circulation C. Pennsylvania
B. Airway, Bleeding, and Circulation D. Virginia
C. Ailment, Bones, and Cartilage E. California
D. Airway, Breathing, and Counting 24. Food supply chain order:
19. The whole idea of the restaurant or the A. production, processing, preparation,
restaurant chain. marketing
A. ambiance B. preparation, production, marketing,
processing
B. restaurant concept
C. production, processing, marketing,
C. decor preparation
D. menu D. marketing, preparation, production,
processing
20. Which country is the world leading dairy
exporting? 25. How much does one gallon of milk weigh?
A. United States A. 2 lbs
B. New Zealand B. 5.5 lbs
C. China C. 7 lbs
D. European Union (EU) D. 8.6 lbs
21. The Dairy Production Stabilization Act of 26. The quality of producing the same result
1983 authorized a national producer pro- every time.
gram for A. consistency
A. Dairy product promotion B. yield
B. Dairy product research C. standardized recipe
C. Nutrition education D. recipe

27. Delivering food to a guest B. expanded polystyrene

A. sidework C. polystyrene

B. serving D. polypropylene
C. flatware
33. The process of changing raw foods into
D. service menu items.
28. The importance of Food Law is to A. food production
A. To increase customer level of confi- B. recipe
dence C. food presentation
B. To improve food safety and enhance D. consistency
process control
34. Which method of treating liquid waste con-
C. To expand market potential/access
trol is employed as preliminary treatment
and maximize profit
for removal of large solid particles prior to
D. to protect the public against health final treatment, discharge into a municipal
hazards and fraud inthe preparation, sale sewage system?
and use of food
A. Screening
29. The provision of initial care for an illness B. Lagooning-biological disposal
or injury.
C. Spray-irrigation-land disposal
A. Band Aid
D. Chemical treatment
B. Clinic
C. First Aid 35. Which two sciences are most often used in
Food Science?
D. Personal Care
A. Biology and botany
30. Which stage of the food system involves
B. Biology and bacteriology
freezing and canning a fresh food?
C. Physiology and zoology
A. processing
D. Organic chemistry and physics
B. production
C. purchasing 36. Fluid milk use per person has reached its
lowest level since tracking began in 1909.
D. marketing
How many pounds of fluid milk are cur-
31. Fruits and vegetables tend to be high in rently being used per person per year?
vitamins and (2012)
A. fats A. 86
B. protein B. 169
C. sodium C. 312
D. minerals D. 515
32. Which of the following does not belong to 37. This method of purchasing requires some-
the group? times for processing.
A. polyvinylchloride A. PURCHASE REQUEST

B. GROCERY ORDER 43. Local authority that responsible on en-

forcement of the food law is
C. DAILY MARKET LIST
A. Dewan Rakyat
D. PURCHASE ORDER
B. Dewan Negara
38. What is the term used to describe foods C. Ministry of Health
that have been processed?
D. Ministry of domestic trades and con-
A. value-added sumerism
NARAYAN CHANGDER
B. value-enhanced
44. The difference between saturated and un-
C. nutrient-enhanced saturated fats is important because satu-
D. packaged rated fats in the diet contribute to higher
levels of
39. The top three milk producing states for A. Cholesterol
2015 in the U.S. were
B. Body fat
A. Missouri, Illinois, and Wisconsin
C. Trans-fat
B. Illinois, California, and Wisconsin
D. Horomones
C. California, Wisconsin, and New York
45. What is the transformation of raw ingre-
D. California, Wisconsin, and Idaho
dients into food products for consumers?
40. Which of the following is an example of a A. harvesting
retail market? B. food processing
A. multipurpose retailer C. transportation
B. food distributor D. marketing
C. food processing plant
46. Ideally, which role will have experience in
D. packing house security, investigation, or forensics?
41. Food products like soybeans and corn can A. Production Manager
also be used for each of the following EX- B. Plant Manager
CEPT C. Security Manager
A. Newsprint D. Food Defense Coordinator
B. Soybean oil E. Quality Manager
C. Gasoline
47. A Federal Milk Marketing Order is not au-
D. Shoes thorized unless two-thirds of the affected
milk to the proposed marketing area
42. The placing of food on a plate is called approves its implementation.
A. recipe A. dairy cooperatives supplying
B. plating B. cheese processors manufacturing
C. portion control C. producers supplying
D. a garnish D. handlers processing

48. naturally low in fat, low in sodium, and B. 10

have no cholesterol C. 20

A. cereal grains and legumes D. 40
B. fruits and vegetables
53. Which of the following does not belong to
C. meat and poultry the group of HACCP concepts?
D. fats and oils A. Sanitation control of the potential haz-
49. FSMA does not require preliminary steps. ards
What is the role of preliminary steps in a B. a preventive system of control particu-
food defense plan? larly on biological hazards
A. Preliminary steps enable cost saving C. a system approach for estimating the
for the company. risk in producing a food product
B. Preliminary steps help to simplify a D. universally recognized system as the
food defense plan. most effective way to prevent food borne
illness
C. Preliminary steps enable any worker
to make a vulnerability assessment. 54. What term is used to refer to substances
D. Preliminary steps are helpful for en- not naturally formed in the air which de-
suring all information is captured for vul- velop at great concentrations in different
nerability assessment. locations?
E. Preliminary steps are mandatory. A. Pollutants
B. Pollution
50. An overflow of an expanse of water that
submerges land and usually causes drink- C. Particulates
ing water contamination. D. Air pollutions
A. Red Tide
B. Fire match for “Measuring sugar, salt, oil, and
C. Chemical Spill cream before mixing”?
D. Flood A. Bulk liquid receiving and loading
51. are not flexible or elastic which are
used for retail packaging in the produc- C. Mixing and similar activity
tion of trays and form-fill packs of fishery D. Liquid storage and handling
products. E. Primary liquid handling
A. Polyvinyl Chloride
56. Any air contaminants, pollutants, gas
B. Hard Plastics streams or unwanted sound from a known
C. Vacuum Packaging source which is passed into the atmo-
D. Polyvinylidine chloride sphere.
A. Emission
52. To make one pound of whole milk cheese
requires approximately pounds of B. Emmulsion
whole milk. C. Emmersion
A. 5 D. Emision

57. Which of the following processing steps is 62. Two common systems are used in food pro-
considered as part of KAT “mixing and sim- cessing and preparation:Hazard Analysis
ilar activities”? I. Grinding/Milling II. Ho- of Critical Control Points and
mogenising III. SprayingIV. Coating
A. Good Maintenance Practices
A. I only
B. Good Manufacturing and Processing
B. I and II Practices
C. III and Iv C. Good Manufacturing Practices
NARAYAN CHANGDER
D. I, II, and IV D. Good Maintenance and Processing
E. II, III, and IV Practices
58. When using HACCP, during the analysis 63. Quality Control means first setting a stan-
step, key production and points are dard & then testing anything which you
identified. want to test & see if it or fails.
A. contamination A. good
B. verification B. done
C. monitoring C. works
D. corrective D. delicious
59. good source of calcium 64. Items that have already been washed and
cut or measure are
A. cereal grains and legumes
A. preportioned items
B. fruits and vegetables
B. measured items
C. milk and milk products
C. processed items
D. fish and shellfish
D. prepared items
60. The federal agency responsible for safe
working conditions, such as noise and ex- 65. The composition of cereal grains is approx-
posure to hazardous chemicals, is the: imately percent carbohydrates.
A. EPA A. 55-60
B. FDA B. 65-70
C. OSHA C. 75-80
D. CDC D. 85-90
61. Which type of worker moves from place to 66. Which cooking method uses NO liquids;
place as harvesting occurs? heat is conducted to the food by air alone?
A. labor A. dry heat
B. migratory B. moist heat
C. self-employed C. dry heat with fat
D. contract D. none of above

67. Important things in plating and presenta- RM10, 000.00 or imprisonment for not
tion are , except exceeding 2 years.The statements refer to

A. SOP’s and Hygiene Standard A. Food Law 1983
B. Managing Time B. Food Regulations 1985
C. Efficiency C. Food Hygiene Regulations 2009
D. Cost per portion D. Food Irradiation Regulations 2011
68. Which of the following are essential crite- 72. The number of Federal milk marketing or-
ria when doing vulnerability assessment? ders in the United States is
I. Degree of damage to the company’s A. equal to the number of states
brandII. Duration to recover from the dam-
ageIII. Attacker ability to contaminateIV. B. equal to the number of states within
Potential public health impactV. Degree of continental limits
physical accessibility C. more than 30
A. I and II D. ten
B. IV and V 73. Used when merchandise arrives without
C. II and IV an invoice
D. II, III, and V A. RECEIVING CLERKS DAILY REPORT
E. III, IV, and V B. SUBSTITUTION INVOICE
C. REQUEST FOR CREDIT MEMORANDUM
69. Which agency is responsible for establish-
ing a quality grades? D. PURCHASE INVOICE STAMP
A. FDA 74. Is a specific idea around which something
B. USDA is organized
C. ERSA A. ambiance
D. EPA B. decor
C. theme
70. Which type of menu pricing has every food
and beverage item on the menu is priced D. lighting
and ordered separately?
75. Which of the following is not considered
A. table d hote as preliminary steps to building a food de-
B. a la carte fense plan?
C. combination A. Identify key activity types within the

flow diagram
D. none of above
B. Assemble food defense team
71. Food handler who did not undergo food C. Compile product profiles
handler training, or do not have a food op-
erator training certificate did not undergo D. Refer to flow diagrams and write pro-
medical examination and did not get anti- cess step descriptions
thyphoid vaccine injection (3 years once) E. Describe physical aspects of the facil-
will be fined/compounded not exceeding ity

76. By developing disease resistant plants, ag B. Air

biotechnology helps farmers increase C. Particles
A. Pesticide use
D. Airborne Particulates
B. Crop yields
82. Severe drought affected U.S. dairy farm-
C. Labor
ers during 2012. What country is expe-
D. GMO’s riencing a severe drought in 2013 that
is causing a major effect on dairy prices
NARAYAN CHANGDER
77. This certification helps reduce waste man-
throughout the world?
agement costs and demonstrate your com-
mitment to protecting the environment. A. Australia
A. ISO 22000 B. Brazil
B. ISO 9001 C. New Zealand
C. ISO 14001 D. EU
D. ISO 45001
83. This invoice usually goes to purchasing for
78. According to the U.S. Dairy Export Coun- approval of prices and other factors and it
cil, in 2017, what product was most fre- is then sent to accounting.
quently exported (by value)? A. RECEIVING CLERKS DAILY REPORT
A. Nonfat Dry Milk B. SUBSTITUTION INVOICE
B. Cheese C. REQUEST FOR CREDIT MEMORANDUM
C. Whey D. PURCHASE INVOICE STAMP
D. Lactose
84. Which of these is not included in House-
E. Whole Milk Powder keeping System?
79. Most of the fat in fish is , which makes A. Waste minimization such as reduce,
it healthier. reuse, recycle
A. saturated B. Energy conservation
B. unsaturated C. Productivity improvement schemes
C. cholesterol D. Control of pest
D. oil
85. The reason Federal Milk Market Adminis-
80. Which is not an area of food science? trators test grade a milk for composition
and audit records of purchases by dealers
A. Production
is to
B. Processing
A. aid handlers with their business affairs
C. Evaluation
B. ensure fairness in the marketing of
D. Consumption milk
81. Tiny particles of a solid or liquid suspended C. ensure fairness in the marketing of the
in gas. milk
A. Oxygen D. keep the government informed

86. can be high in fat, but usually the fat is A. i, ii & iii
unsaturated
B. i, ii & iv

A. fats and oils
C. i, iii & iv
B. milk and milk products
D. i, ii, iii & iv
C. meat and poultry
D. fish and shellfish 92. Making a pie with fresh local cherries is
an example of what step in the food sys-
87. Which health hazard is not attributed to tem?
the increase in the level of the finer parti- A. waste recovery
cles in the air?
B. preparation
A. Heart Disease
C. production
B. Lung Cancer
D. distribution
C. Bone Cancer
D. Altered Lung Function 93. are made of two or more basic films
held together by adhesives. They provide
88. Packaging material which is resistant to better protection to food due to improved
high temperature but poor quality in low barrier properties.
temperature and becomes brittle.
A. Laminates
A. polyethylene
B. Polyester
B. polypropylene
C. Polypropylene
C. polystyrene
D. Films
D. polyamide
89. tends to spoil rapidly and are marketed 94. U.S Milk Production in 2012 represented
fresh or frozen a major industry achievement by crossing
the pounds of milk threshold.
A. cereal grains and legumes
A. 1 billion
B. fats and oils
B. 10 billion
C. 100 billion
D. fish and shellfish
D. 200 billion
90. consists of approximately 70 percent wa-
ter 95. Milk production per cow in the USDA’s
A. fruits and vegetables February 2017 Milk Production Report
shows that the leading state in milk per
B. milk and milk products cow was
C. meat and poultry A. Arizona
D. fats and oils
B. Colorado
91. The importances food law & regulation in C. Michigan
Malaysiai. Embarassmentii. Salesiii. Cus-
D. New Mexico
tomer satisfactioniv. Prestige & reputa-
tion E. Washington

96. Which of the following is considered an op- 101. The actual milk check amount received by
tional label requirement? a dairy farmer is called the
A. 250 grams A. milk-feed ratio
B. October 2009 B. cooperative bonus premium
C. fat C. Federal Order price
D. Ligo D. mailbox price
102. Food Hygiene Regulation 2009 has
NARAYAN CHANGDER
97. The physical, chemical, and biological char-
components.
acteristics of water in relationship to a set
of standards A. 3
A. Quantity B. 5
B. Water Quality C. 7
C. Water D. 10
D. Water Purity 103. A vulnerability assessment must be con-

ducted by
98. Who ensures that final food products meet
A. an employee of a regulatory agency
government, industry, and company stan-
dards? B. a vendor contracted specifically for
this purpose
A. Food scientists
C. a new employee with a fresh perspec-
B. Quality control specialists tive on the company’s process
C. Food processing specialists D. a qualified individual
D. UDSA E. food defense auditor
99. This certification of benefits are:1. As- 104. complete protein source
sure customers of the food quality and A. cereal grains and legumes
ongoing implementation of the system.
B. milk and milk products
2. Proof that your organization priorities
food safety. The food safety management C. meat and poultry
system is well-planned, monitored, au- D. fats and oils
dited (internally and externally) and with
feedback provided to decision-makers. 105. A liquid that is drinkable is a/an
A. ISO 22000 A. beverage
B. dessert
B. ISO 9001
C. entree
C. ISO 14001
D. side dish
D. ISO 45001
106. A sweet dish served usually at the end
100. derived from both plants and animals of a meal.
A. cereal grains and legumes A. entree
B. fruits and vegetables B. dessert
C. fats and oils C. side dish
D. none of above D. appetizer

107. Which of the following is not considered 112. is a process used to check that a food
as Key Activity Type (KAT) by FDA? is safe & it doesn’t contain harmful con-
taminants & also to check right level of in-

A. Secondary ingredient handling
gredients on label decelerations are same
B. Bulk solid receiving and loading
A. Inspection
C. Liquid storage and handling
B. Food Sampling
D. Mixing and similar activities
C. Check & Recheck
E. Bulk liquid receiving and loading
D. Product Demo
108. There are 4 duties of Quality Control De-
113. Milk marketing cooperatives
partment, except
A. provide marketing power for dairy
A. Inspection
farmers
B. Laboratory
B. are not permitted by the Federal Milk
C. Sanitation & Microbiological Marketing Orders
D. Cleaning samples C. control Federal Milk Marketing Orders
109. A menu in which the foods change daily D. operate only outside the Federal Milk
for a set period of time; at the end of that Marketing Orders system
period of time, the menu repeats itself. 114. What is the first step of the food chain?
A. cycle menu A. Seeds are planted and grow
B. fixed menu B. Animals are born
C. hybrid menu C. Animals eat the plants
D. market menu D. People eat the plants and animals
110. The check off-funded mission is to en- 115. The mood or feeling associated with a
hance demand for U.S milk products and in- particular place; general atmosphere
gredients by securing access and assisting
A. ambiance
suppliers to meet global market needs.
B. theme
A. Federal Milk Marketing Orders’
(FMMO) C. restaurant concept
B. U.S. Dairy Export Counsel’s (USDEC) D. decor
C. U.S. Department of Agriculture Grad- 116. The market segment whos needs you
ing’s (USDA) strive to meet
D. Dairy Management, Inc.’s (DMI) A. market
111. Which federal agency prepares the model B. target market
Food Code? C. segment
A. FDA D. large market
B. USDA 117. The amount of food that a recipe pro-
C. EPA duces.
D. CDC A. consistency

B. yield C. consolidated
C. standardized recipe D. rejuvenated
D. recipe
123. A list of food and beverage items served
118. Inspect domestic and imported meats, in a foodservice operation
poultry and processed meat and poultry A. side dish
product. Its also maintains a list of ap-
proved facilities for meat and poultry pro- B. menu
NARAYAN CHANGDER
cessing. This statement refer to C. list
A. USDC D. entrees
B. USDA
124. Which of the following has not been ge-
C. FDA netically modified?
D. NMFS A. Tomatoes
119. In this manner it will ensure quality of B. Watermelons
products and service and suppliers may C. Papayas
change after 1 month.
D. Grapes
A. PURCHASE REQUEST
B. GROCERY ORDER 125. Food Quality includes all other attributes
that influence a product value to cus-
C. DAILY MARKET LIST
tomers, ie: , Colour, Flavour, Texture)
D. PURCHASE ORDER
A. Discoloration
120. This packaging material is used for the B. Origin
lamination of frozen products.
C. Off-odours
A. polyamide
D. All answers are wrong
B. polyvinyl
C. ethylene-vinyl acetate chloride 126. Oxidized flavor in milk is generally
caused by
D. polyester
A. High storage temp.
121. Milk with a high leucocyte count can
B. Action oflipase
cause
A. reduced shelf life C. Masititis
B. increased rancidity D. Exposure to light.
C. reduced cheese yield 127. Setting the place settings, clearing dirty
D. all of the above dishes from the table, and taking the dirty
dishes to the kitchen.
122. Food products that have been enhanced
A. serving
with additional vitamins or minerals are
called B. bussing
A. strengthened C. sidework
B. fortified D. hospitality

128. Food scientists are constantly research- 133. What is the primary responsibility of
ing ways to make food , which helps Food Defense Coordinator?
our health.

A. Manage or oversee food defense pro-
A. Less expensive gramme development
B. healthier B. Determine mitigation strategies
C. more abundant C. Write food defense plan
D. grow faster D. Perform vulnerability assessment
129. can be ready to eat when harvested E. Coordinate between food safety and
A. cereal grains and legumes food defense programme
B. fruits and vegetables 134. According to the USDA Dairy Products
C. meat and poultry summary, Wisconsin has the most manu-
D. fats and oils facturing plants with 203. Which state
has no manufacturing plants?
130. A menu that changes with the availability
A. Arkansas
of food products.
A. cycle menu B. Mississippi
B. fixed menu C. Tennessee

C. hybrid menu D. Utah
D. market menu E. Wyoming
131. Why it is better for the team to create a 135. contributes to the desired texture of the
food defense programme rather than one food product
person? I. Culture of cooperation and col-
A. fats and oils
laborationII. More balanced workloadIII.
To have a better food defense program- B. fruits and vegetables
meIV. More problems considered and more C. milk and milk products
solutions brainstormedV. Diverse perspec-
tives and backgrounds D. fish and shellfish
A. I and V 136. A counter food items are displayed along

B. I, IV, and V A. sidwork
C. I, III, and IV B. plateware
D. III, IV, and V C. glassware
E. All of the above
D. serving line
132. Packaging material which is hard and
glossy but grease resistant and brittle at 137. A recipe that has been tested for consis-
all temperatures. tency.
A. polyamide A. consistency
B. ethylene-vinyl chloride B. yield
C. polyvinylidene chloride C. standardized recipe
D. polyvinyl chloride D. recipe

138. The list of the merchandise received in a C. Fannie Farmer

form suitable for checking against the sup- D. Clarence Birdseye
pliers invoice.
A. RECEIVING CLERKS DAILY REPORT 144. There are 5 Factors Influencing Food Qual-
ity Health, Cost, , Processing & trans-
B. SUBSTITUTION INVOICE
port, Food handling & Safety.
C. REQUEST FOR CREDIT MEMORANDUM
A. Purchasing
D. PURCHASE INVOICE STAMP
NARAYAN CHANGDER
B. Receiving
139. Most meat consists of approximately C. Production
percent protein.
D. Storage
A. 21
B. 25 145. Food Act 1983 has components.
C. 31 A. 3
D. 35 B. 5
C. 7
140. Common problems on food handling and
safety are D. 10
A. pest 146. Hazards in the HACCP system are identi-
B. improper storage fied as , chemical, and physical.
C. human error A. organic
D. all answers are correct B. biological
141. Which cooking method requires the use of C. botanical
fat, such as butter or corn oil? D. biotic
A. dry heat
147. Which type of retail market offers a lim-
B. moist heat ited number of food and household items?
C. dry heat with fat A. supermarket
D. none of above B. convenience store
142. Food Regulation 1985 has compo- C. multipurpose retailer
nents.
D. wholesale market
A. 3
148. Usually made in triplicate, list discrepan-
B. 5
cies such as shortages in quantity or fail-
C. 7 ure of the quality to conform to specifica-
D. 10 tion.
A. RECEIVING CLERKS DAILY REPORT
143. Who developed a refined method for
quickly freezing fish? B. SUBSTITUTION INVOICE
A. Justus von Liebig C. REQUEST FOR CREDIT MEMORANDUM
B. George Washington Carver D. PURCHASE INVOICE STAMP

149. Which of the following examples is not a 154. The main course of a meal.
Good Manufacturing Practice? A. entree

A. Use microbe resistant, easily cleaned B. dessert
surface C. side dish
B. people with open wounds should not D. appetizer
handle food
155. “Over-order payments+ or +super pool
C. follow record-keeping and documenta- prices” are obtained for milk producers by
tion procedures
D. do not wear jewelry in food prepara- A. milk processors
tion areas
B. milk marketing cooperatives
150. A situation which poses a level of threat C. dairy farmers
to life, health, property, or environment. D. the federal milk market administrator
A. Accident 156. Which of the following KATs is the best
B. Risks match for “Opening venting hatches on a
truck to unload a shipment of milk”?
C. Hazard
A. Bulk liquid receiving and loading
D. Injury
151. Making sure that each portion of a food C. Mixing and similar activity
item is always the correct size is
D. Liquid storage and handling
A. a garnish E. Primary liquid handling
B. portion control
157. Which of the following influences what
C. food presentation people eat?
D. recipe A. food availability
B. culture
152. What step in the food system involves
C. religious beliefs
raising livestock and having gardens?
D. all of the above
A. processing
158. What is an impact of local foods?
B. production
A. to increase hunger and food insecurity
C. marketing
B. to increase the cost of gasoline
D. distribution
C. to reduce hunger and food insecurity
153. Which type of menu pricing offers some D. to reduce the cost of gasoline
food items priced separately and some
159. A set of instructions for preparing a food
priced as a group?
item.
A. table d hote
A. consistency
B. a la carte B. yield
C. combination C. standardized recipe
D. none of above D. recipe

160. Michigan ranks in total U.S. Milk pro- 166. Which of the following is required in
duction. preparing label?
A. 2nd A. fish illustration
B. 10th B. tomato growing
C. 6th C. “555”
D. 7th D. 155 grams
167. A person who serves food or drinks in a
NARAYAN CHANGDER
161. A menu in which the same foods are of-
fered every day. restaurant
A. cycle menu A. server
B. fixed menu B. chef
C. hybrid menu C. owner
D. market menu D. bartender
162. source of both protein and carbohydrates 168. Which agency ensures that meat products
are safe for consumption?
A. Fruits and vegetables
A. FDA
B. fats and oils
B. USDA
C. ERSA
D. none of above
D. EPA
163. Milk is approximately percent water
169. Which of the following is a food source
and percent solids.
derived from animals?
A. 95, 5
A. legume
B. 75, 25 B. shellfish
C. 87, 13 C. milk
D. 63, 37 D. fish
164. Who will do the inspection? 170. What percentage of soybeans planted
A. Pegawai Persekitaran are genetically enhanced varieties?
B. Penolong Pegawai Persekitaran A. 74
C. Penolong Pegawai Kesihatan B. 90
D. Penolong Pegawai Kesihatan Perseki- C. 15
taran D. 30
165. A small portion of food served before the 171. This will be used for the request of non-
main part of a meal perishable itmes
A. entree A. PURCHASE REQUEST
B. dessert B. GROCERY ORDER
C. side dish C. DAILY MARKET LIST
D. appetizer D. PURCHASE ORDER

172. Which of the following processing steps C. Mixing and similar activity
is not considered as part of KAT “sec- D. Liquid storage and handling
ondary ingredient handling”? I. Staging

an ingredient by opening the packaging E. Primary liquid handling
and moving to the production areaII. Cook-
176. Something used to add flavor to food,
ing of raw materialsIII. Reworking still-
such as salt, pepper, ketchup or mustard.
usable food removed from the processin-
gIV. Weighing, measuring, or premixingV. A. condiment
Adding ingredients into a product stream B. plateware
A. II only C. a garnish
B. I and II D. drinks
C. II, III, and V
177. Most dairy cows are milked two to three
D. II, IV, and V
times per day. On average, a cow will pro-
E. None of the above duce gallons of milk each day.
173. Which type of menu pricing offers a com- A. 1 to 2
plete meal at set price? B. 6 to 7
A. table d hote C. 15 to 16
B. a la carte D. 20 to 21
C. combination
178. There are 3 important factors related to
D. none of above
food quality, namely
174. The is a program to help score your A. Appearance
farm’s animal welfare practices against
B. Textural
the industry recommendations. It is oper-
ating as a partnership of the National Milk C. Flavour
Producers Federation and Dairy Manage- D. Creativity
ment, Inc..
A. National F.A.R.M. program (Farmers 179. Potential public health impact can be de-
Assuring Responsible Management) termined by I. types of agents that
could contaminate a product and the con-
B. National Dairy Check Off program sequences II. the volume of food and num-
C. Agriculture’s Animal and Plant Health ber of people impactedIII. the consensus
Inspection Service (APHIS) among the employee of the companyIV.
D. Animal Welfare Act (AWA) the infectious and lethal dose rates for spe-
cific contaminantsV. information obtained
E. People For the Ethical Treatment of An-
from your supplier
imals (PETA)
A. I and III
B. II and IV
match for “Holding tank to control flows
of liquids through a system”? C. I, II, and III
A. Bulk liquid receiving and loading D. I, II, and IV
B. Secondary ingredient handling E. All of the above

7.2 Food Safety Hazards and Risks 436
7.2 Food Safety Hazards and Risks

1. What are the most common food hazards B. Leave food on a cooling rack
found in a catering operations C. Leave food by an open window
A. Microbiological, chemical, physical
D. Put food immediately on top shelf of a
B. Chemical, moulds, physical fridge
C. Chemical, Physical, viral
NARAYAN CHANGDER
7. The best way to operate a food safety
D. Microbiological, physical, moulds management system is to
2. Which of the following are the methods for A. Follow the instructions given by col-
thawing potentially hazardous foods? leagues who are more experienced
A. Under running water B. Find out for yourself through practice
and common sense
B. In chiller
C. Comply with food safety instructions
C. Microwave
and training provided by management and
D. All answers are right supervisor
3. When we purchase our products, we must D. Apply management systems learned in
consider the following EXCEPT other organisations
A. Temperature 8. The most important reason to control food
B. Quality grade safety hazards is to
C. Count/quantity A. Keep customers happy
D. packaging type B. increase profits
4. Which one of the following is the first C. Protect customers from food poison-
stage of the HACCP monitoring processs ing
A. Access the risk D. Keep food safer for longer
B. Record the outcome 9. HACCP has procedures.

C. Set an action plan A. 6
D. Review an action plan B. 7
5. Toxin-mediated infection refers to the pro- C. 8
cess where TOXIN D. 9
A. produced on a food
10. Why are some hazards more important
B. produced in the body than others in terms of food safety? Be-
C. consumed with contaminated food cause they can
D. consumed within live animal A. Cause more harm
B. affect profits
6. Which one of the following is the best way
to chill hot food for storage C. increase food wastage
A. By use of a blast chiller D. affect the quality of food

7.2 Food Safety Hazards and Risks 437
11. Which one of the following best describes C. Every 10 minutes

why food should be kept at the correct D. After coughing or sneezing
temperature before and during service

A. To ensure it is thoroughly cooked to 16. An example of physical contamination
prevent bacterial growth during service would be
A. ice crystals on frozen food.
B. To make sure the food tastes good and
is not ruined by keeping it too hot B. bacteria on equipment.
C. So food safety documents are com- C. a cut on a food handlers finger.
pleted, to keep supervisor informed D. a pen top in food.
D. To ensure that bacteria not killed dur-
17. Why is it necessary to control food safety
ing the cooking process is killed whilst
hazards
food is kept for service
A. In order to remove or keep risks to a
12. Time and temperature is an example of safe level
in HACCP
B. To ensure profits are kept at a reason-
A. critical limits able level
B. risks C. So a risk assessment can be carried
C. hazards out
D. none of above D. To prevent food wastage
13. Which one of the following statements 18. Calibration of a thermometer means chef
best describes how a food handler can en- is
sure that they comply with legislation A. record temperature in book
A. It is common sense to all food handlers B. adjust temperature to zero celcius
B. Attend training and follow written pro- C. repair the thermometer
cedures D. doing nothing
C. Learn on the job and pick it up as they
19. We can control hazards by doing the fol-
go along
lowing EXCEPT
D. Follow organisation’s food safety pol-
A. Cooking
icy
B. Cooling
14. There are steps in general flow of food
C. Receiving
in most kitchen establishments
D. none of above
A. 8
B. 9 20. Which one of the following is the main rea-
son for chilling or freezing cooked foods
C. 6
for future consumption
D. 7 A. To produce food early
15. Select 3 best timing to wash our hands dur- B. To prevent bacterial growth and pre-
ing food preparation serve food
A. Before food preparation C. To reduce number of staff
B. After touching human body parts D. To increase profit margin

7.3 HACCP Principles and Implementation 438
21. Which of the following is the most impor- A. The environmental health officer
tant reason to monitor food safety proce- B. The managing director
dures at key stages in the food process
C. The supervisor or duty manager
A. To ensure the food still looks good
enough to eat D. Any staff member
B. To help inform the staff appraisal pro- 25. Which one of the following is the best de-
cess scription of a food safety hazard
NARAYAN CHANGDER
C. To ensure the food is kept within criti- A. A trailing cable
cal limits B. An electrical fault
D. To check staff are doing their job prop- C. Something that could cause food to go
erly off
22. What is the best thing to do if a problem D. Something that could cause food to be
is identified when monitoring the food pro- harmful
duction process
26. The second phase of bacteria growth is fa-
A. Keep the information to yourself, at- miliar as phase
tempt to remedy it
A. LAG
B. Inform colleagues but not the supervi-
sor/manager B. STATIONERY
C. Inform colleagues and stop serving im- C. LOG
mediately D. DECLINE
D. Inform the supervisor/ manager and 27. Which one of the following is the best way
follow organisational procedures to check hot food is thoroughly cooked or
23. Steps no 7 in HACCP is reheated
A. hazard analysis A. Look to see if there is any steam com-
ing up
B. record keeping
B. test food temperature with finger
C. Identify critical control point
C. Use a probe to check the core temper-
D. Establish corrective actions ature
24. To whom should staff report food safety D. Check thermostat temperature on
hazards oven
7.3 HACCP Principles and Implementation

1. What is a HACCP Team? officials who specialise in food hygiene
matters.
A. A group of people who have the skills
and knowledge needed to develop, imple- D. none of above
ment and maintain a HACCP system.
B. A team of government investigators. 2. If there is a mistake or wrongdoing in
HACCP implementation, what step should
C. An office based team of administrative be taken to make it on track?

A. Documentation D. none of above

B. Verify Action 7. Which is NOT one of the HACCP principles

C. Corrective action A. Check the system and verify that it
D. Eliminate food works
B. Develops procedures to educate the
3. Which of these would be a critical limit?
regulators about the HACCP principles
A. Washing vegetables before using
C. Identify likely hazards
them.
D. establish Critical control points
B. Cooking chicken to reach a tempera-
ture of 165◦ F (74◦ C) for 15 seconds. 8. what does HACCP stipulate at its core
C. Checking the use by date on canned in- A. That companies should use the right in-
gredients. gredients in the preparation of food.
D. The temperature food is kept at in a B. That food processing organisations
fridge. should keep their administrative records
in good order.
4. Whats the thrid step of HAACP
C. That all organisations involved in the
A. Establishing Hazard Analysis food business should implement and main-
B. Establishing Critical Control Limits tain hygiene procedures based on HACCP
principles.
C. Establishing Critical control points
D. none of above
D. Verifying
9. What temperature should frozen food be
5. What is the main role of an EHO? stored at?
A. To check the hygiene of a premises A. Below-18C
is suitable and ensure food is suitability
stored, prepared and served. B. Below 5C
C. Over 60c
B. To make sure all the staff are healthy
and the environment outside is clean D. None of these
C. To close down businesses who sell 10. Before developing a HACCP plan, knowl-
food they don’t like edge of which of the following is needed?
D. All the above A. required shelf life
6. What are the benefits of implementing B. critical limit
HACCP? C. operational control
A. It assists businesses that work within D. nutritional content
the food preparation and supply industry
11. What happens to bacteria when they are
to identify and manage key controls over
cooled to below 5c?
processes and thereby ensure safe food.
A. Bacteria is dormant-grows slowly or
B. It keeps workers involved in food pro-
not at all
duction on their toes.
B. Bacteria dies
C. It helps organisations to keep accu-
rate administrative records relating to C. Bacteria is in a deep sleep
food production. D. Bacteria is active so multiplying fast

12. What is a danger zone in food production? 17. A new restaurant decides to develop a
HACCP Plan-the First Step is
A. Phase microbiological will multiply
A. Monitor
B. Phase microbiological will reduce
B. Verify
C. Food will spoil
C. Hire a consulting company
D. Food was cleaned to wastage
D. Conduct a Hazard Analysis
13. Which of the following sectors is HACCP 18. Which of the following statement is true
NARAYAN CHANGDER
applicable to about the danger zone?
A. Retailing A. Food exposed more than 4 hour
B. Fast food takeaways B. Carbohydrates & Fat
C. Office administration C. 5’c-57’c
D. Facilities management D. Food exposed more than 2 hour
19. What are the temperatures that form the

14. What is a HACCP Plan? danger zone for food safety?
A. A written document which is based A. 0 to 60 degrees
upon the seven principles of HACCP,
B. 60 degrees to 100 degrees
which clearly states the safety proce-
dures to be followed to identify any haz- C. Between 5 degrees and 63 degrees
ards that must be avoided, removed or re- D. Under 5 degrees
duced.
20. Which of the following can be defined as
B. A food hygiene rating scheme. food hazards?
C. A form that has to be filled in by all food A. Physical
handlers.
B. Biological
D. none of above
C. Psychological
15. What does EHO stand for D. Chemical
A. Executive Health Officer 21. Which of following is true about HACCP?
B. Executive Hygiene Officer A. Has 6 steps to control food safety
C. Environmental Health Officer B. Act as a preventive action to reduce
risks
D. Environmental Hygiene Officer
C. Act as the controlling system
16. What does bacteria need to grow? D. Every food premises should implement
this system
A. Warmth
B. Ice 22. Determining how and when the critical lim-
its are being met is part of which HACCP
C. Water principle?
D. Time A. Record Keeping
E. Food B. Monitoring

7.4 Foodborne Illnesses and Outbreaks 441
C. hazard analysis A. Use a cotton towel.

D. Establishing Critical Control Points B. shake access water away

23. How many principles are there in a HACCP C. Use a air dryer.
system? D. Use a paper towel.
A. Four 25. An important benefit of implementing a
B. Seven HACCP system in a food business is
C. Eighteen A. reduced employee wages
D. Ten B. increased consumer confidence
24. In a place of work, the best way to dry C. reduced employer support
your hands after washing them is to; D. increased food wastage
7.4 Foodborne Illnesses and Outbreaks

1. What percentage of all food outbreaks are B. Bacteria
caused by Norovirus? C. Raw food
A. About 50% D. none of above
B. About 15%
4. What are 2 of the 5 types of Microorgan-
C. About 25% isms?
D. About 65% A. VirusesBacteria
2. Check all the causes of outbreaks B. ToxinsHousehold Cleaners
A. Poor personal hygiene practices C. Parasitesinsects
B. Failure to properly refrigerate food. D. fungiL-Thyrosine
C. Foods prepareda day or more before 5. Does poor personal hygeine play a role in
they are served. foodborne illness outbreaks?
D. Freshly cooked food A. Yes
E. Properly segregated ingredients. B. No
3. Food borne illness are caused by: C. Maybe
A. Dust D. none of above
7.5 Food safety management systems

1. Which one of the following is a legal re- C. Changing personal protective equip-
sponsibility for employees? ment daily.
A. Wearing latex gloves during food D. Reporting customer complaints.
preparation.
B. Follow employers’ guidance and train- 2. Which of the following is NOT part JFC
ing. IPM FRAMEWORK?

7.5 Food safety management systems 442
A. PLAN C. 6-Planning
B. ADJUST D. 7-Operational
C. RECALL
8. The importance of food safety discipline is
D. CHECK
A. to ensure the company’s profit
3. These are questions a caterer must ask
themselves before accepting a function ex- B. to prevent customer losses
cept? C. to ensure customer’s satisfaction
NARAYAN CHANGDER
A. Do I have the finances and resources? D. to prevent food borne illness
B. Do I have the manpower? 9. The following are areas that are classified
as High Risk Areas, except
C. Is the client a BTS fan?
D. Do i have any other reservation on the A. Production Area
same day requested? B. Area Packaging
4. The academic qualifications for the speci- C. Prayer room
fied food safety officers are as follows D. Area QA/QC
A. Bachelor’s Degree in Biological Sci-
ence 10. What are the 3 standards contained in ISO
B. Bachelor’s Degree in Food Science 22000:2018 that must be met?
C. Bachelor’s Degree in Architecture A. ISO 9001:2015, HACCP, GMP

D. Bachelor’s Degree in Food Technology B. ISO 14001:2015, ISO 45001:2018,
HACCP
5. What internal temperature do you reheat
leftovers to? C. PP 50/2012, ISO 45001:2018, GMP
A. 135* D. ISO 9001:2015, PP 50 / 2012, ISO

45001:2018
B. 145*
C. 155* 11. What type of food hazard is blood?
D. 165* A. Biological
6. Food in which bacteria grow well are B. Physical
called
C. Chemical
A. food contact surfaces
D. none of above
B. parasites
C. potentially hazardous foods 12. Raw meat must be kept separate from
ready to eat foods to prevent what?
D. food handling
A. Cross contamination
7. Risk and Opportunity in ISO 22000:2018
food safety are stated in the Clause? B. Changing the taste of the food
A. 4-Organizational Context C. Mould forming
B. 5-Leadership D. Viruses forming

13. What must food handlers do to make sure 18. When you are receiving a food order from
sanitizing solution for use on food contact a supplier, it is important to
surfaces has been made correctly?

A. Check the internal temperature of po-
A. Test the solution with a sanitizer test tentially hazardous foods.
kit B. Talk to the delivery driver about the
B. Use really hot water weather
C. Try out the solution on a food contact C. Make sure all items on the invoice have
surface arrived
D. Miz the solution with equal parts of D. Have all personnel in the restaurant
cleaner and really hot water help you unload the goods.
19. The role of a central kitchen is
14. How long do you need to keep seafood doc-
umentation for? A. To increase the possibilities and feasi-
bility of the staff and commodities to used.
A. 1 week
B. To increase the productivity of the
B. 1 year kitchen and reduce the work load of the
C. 90 days staff
D. Until their expiration date C. To cut down on staff and other food
costs by purchasing all the raw mate-
15. Which one of the below describes the most rials and prepping meals for the other
important reason for stockrotation? branches of the restaurant.
A. Staff know how much stock there is at D. To lower the risk of business and to
any one time. improvise the factors associate with the
caterings.
B. Staff can cater for the right amount of
people. 20. How should flatware and utensils that
have been cleaned and sanitized be
C. Staff are familiar with the stock items.
stored?
D. Staff can use the stock in the right or-
A. With handles facing up
der to reduce waste
B. Four inches from the floor
16. Where should food handlers wash hands? C. Below cleaning supplies
A. At a hand washing station D. In drawers that have been washed and
B. At a food prep sink sanitized
C. At the dish washing station 21. Food Safety Management System diran-
cang untuk?
D. At the utility sink
A. Mengurangi resiko bahaya yang
17. Put a tick in the field related to food safety berkaitan dengan kemanan pangan
A. Kz B. menghilangkan resiko bahaya yang
berkaitan dengan keamanan pangan
B. FSSC 2200
C. mengurangi resiko bahaya yang
C. Good Manufacturing Practice
berkaitan dengan keamanan dan kesela-
D. Allergen Management matan personil kerja

D. Menghilangkan resiko bahaya yang D. Microbial

berkaitan dengan K3
27. a tool for managers to organize all main-
22. What internal temperature do you cook tenance tasksin the store.
shrimp to?
A. MCS
A. 135*
B. PM Schedule/Calendar
B. 145*
C. 155* C. PCS
NARAYAN CHANGDER
D. 165* D. PM Checklist
23. The skills required for this job are as fol- 28. Which food should not be offered on a chil-
lows except dren’s menu? Check all that apply.
A. Communication skills A. Hamburger with fries
B. Can work independently B. Fried chicken tenders
C. Time management skills C. Rare hamburger
D. Less thorough in work
D. Sushi
24. IPM is a systematic approachto pest man-
agement, whichcomprises of, 29. How should chemicals be stored in an op-
eration?
A. Building maintenance and exclusion-
practices A. on the floor in the kitchen
B. Advice on good housekeeping prac- B. in original containers, over food prep
tices. areas
C. Physical control methods C. in original containers, away from food
D. All of the above D. on the top shelf in dry-storage
25. Under which condition should you NOT
30. What is SD7
reject the delivery of a carton of raw
chicken? A. Flies
A. The chicken is slimy when touched. B. Worms
B. Packaging has a USDA inspection C. Rat Bites
stamp
D. Cockroach
C. The surface temperature of the
chicken is 35 degree F 31. Signage posted at a handwashing station
D. The chicken is individually wrapped in must include a reminder to staff to
plastic A. Wash hands before returning to work.
26. Metal shavings are what type of contami- B. Use hot running water when washing
nant
C. Scrub hands and arms for 10 to 15 sec-
A. Biological onds.
B. Chemical D. Avoid touching faucet handles after
C. Physical washing.

32. What type of food hazard is a bug? C. storage

A. Biological D. inventory

B. Physical 38. Identifies food safety hazards and recom-
C. Chemical mendssolutions to the management
D. none of above A. Restaurant Manager
B. R & M
33. SD4a and SD4b refers to?
C. IPC
A. Bugs
D. FSCO
B. Wood
C. Rats and Rat bites 39. What is the flow of food?
D. Insect Parts A. The path that food takes through your
operation:Starting with Cooking and end-
34. These are the COST OF FOOD SAFETY CRI- ing with Service
SIS.
B. The path that food takes through your
A. Negative mediaexposure & Loss ofrep- operation:Starts with proper storage and
utation ends with proper cooking
B. Loss of customers andsales C. The path that food takes through your
C. Decreased insurancepremiums operation:Starting with Purchasing and
ending with Service
D. A & B
D. Food going down the garbage disposal
35. The following is the contents of the
Clauses/Articles in ISO 22000:2018, ex- 40. What internal temperature do you cook
cept tuna to?
A. Management Review A. 135*

B. 145*
B. operational
C. 155*
C. Management Structure
D. 165*
D. Organizational Context
41. Which one of the below is the best way
36. Which one of the following is the main rea-
for a food handler to maintainpersonal hy-
son to for good personal hygiene?
giene?
A. To prevent cross-contamination.
A. Wear latex gloves at all times.
B. To provide a positive image to col-
B. Use deodorants daily.
leagues.
C. Bathe or shower daily.
C. To please the manager.
D. Wash uniform weekly.
D. To look smart.
42. Which of the following activities is NOT
37. Process of making sure the items delivered carried out by the Food Safety and Qual-
are the items that were ordered. ity Department?
A. purchasing A. Conducting research on food safety is-
B. receiving sues

B. Supervising the cleanliness of food B. used for bread crumbs

premises
C. thrown away
C. Supervising health and practices of
D. used 1st
consumers
D. Promoting awareness and good prac- 48. It is defined as theassurance that food will-
tices among food handlers not cause harm to theconsumer when it is-
prepared or eatenaccording to itsintended
43. How can you calibrate a bimetallic use.
NARAYAN CHANGDER
stemmed thermometer?
A. Food Management
A. you can’t
B. Food Safety
B. with cold water
C. A & B
C. with ice water
D. Food Safety Management System
D. with boiling water
44. Which one of the following is best practice 49. When should hand antiseptics be used?
for a food handler in relation to the use A. After washing hands
ofprotective clothing?
B. Before washing hands
A. Only clean clothing using a profes-
C. When soap is unavailable
sional laundry.
D. When gloves are not being used
B. Replace clothing after six months of
use.
50. What is the recommend length of chlorine
C. Clean clothing on a frequent basis. test trip per testing?
D. Store clothing in a work locker. A. thumbsize
45. The main way to prevent the growth of B. at least 3 inches
bacteria is to keep foods out of the C. at least 2 inches
A. refrigerator D. at least 1 inch
B. temperature danger zone
51. What internal temp should whole poultry
C. microwave be cooked to?
D. freezer
A. 140F
46. Which of the following is NOT an example B. 155F
of Biological Contaminant?
C. 165F
A. Flies
D. 170F
B. Rodents
C. Droppings 52. PRP for Food Manufacturing
D. Viruses A. ISO TS 22002-1
B. ISO TS 22002-2
47. A package of bread that has a tear in it
should C. ISO TS 22002-3
A. be rejected and credited D. ISO TS 22002-6

53. What are the dangers of bacteria and par- B. Planning-Supportt-Leadership.

asites in terms of food safety? C. Organizational-Leadership-Operation

A. Biology / Microorganisms context.
B. Chemistry D. Leadership and organizational context
C. Physics
59. The Temperature Danger Zone is
D. There is no right answer
A. 35 to 135
54. Why are Control measures used in a food B. 25 to 125
preparation environment in order to?
C. 45 to 145
A. reduce or eliminate food safety haz-
D. 41 to 135
ards
B. remove out of date cleaning products 60. is a state wherein the number of harmful-
microorganisms on a clean surface is re-
C. monitor accidents
duced to a safe level.
D. maintain staff time-keeping.
A. CLEAN
55. What is the recommend concentration and B. CLEANING
contact time for chlorinex as vegetable
Sanitizer? C. SANITIZING
A. 50ppm:3 minutes D. SANITIZED
B. 50ppm:2 minutes 61. is Collection Of Internationally Recog-

C. 100ppm:3 minutes nized Standards, Codes Of Practice, Guide-
lines, And Others Relating To Foods, Food
D. 100ppm:2 minutes Production, And Food Safety.
56. Which one of the following is the most im- A. CODEX ALIMENTARIUS
portant reason for keeping the food prepa-
B. ISO 14000
rationarea clean and hygienic?
C. ISO/IEC 17025
A. For a pleasant working environment.
D. ISO 9000
B. To comply with the law.
C. To improve productivity. 62. In ISO 22000:2018 clause 4 which is iden-
tified first is?
D. To reduce customer complaints.
A. Work plans and written work proce-
57. What internal temperature do you cook dures
ground turkey to?
B. Internal issues, external issues and
A. 135* expectations from Stakeholders regard-
B. 145* ing food safety, scope
C. 155* C. Improvement dan corrective action
D. 165* D. Leadership and planning
58. In PDCA ISO 22000:2018, does the DO 63. Choose the definition of a hazard in a cater-
process fall into the clause? ing environment?
A. Operation. A. Anything that may cause harm.

B. Anything that stops injuries from oc- A. 60 minutes

curring.
B. 70 minutes
C. A document that reports accidents.
C. 80 minutes
D. A report detailing cleaning processes.
D. 90 minutes
64. What is the correct minimum internal
temperature for:Glazed carrots for hot- 69. What is SD means?
holding A. Sanitary Defects
NARAYAN CHANGDER
A. 165 F (74 C) for < 1 second
B. Sanitation Defects
B. 155 F (68 C) for 17 seconds
C. Santation Defects
C. 145 F (63 C) for 15 seconds
D. Sanita Defects
D. 145 F (63 C) for 4 minutes
E. 135 F (57 C) 70. Why is hot food for service is heldat or
above 63◦ C?
65. When sanitizing items by soaking in hot
water, the item must be in contact with A. To reduce the risk of bacterial growth.
the hot water for at least? B. To increase food holding times.
A. 20 seconds C. To reduce customer complaints.
B. 30 seconds D. To increase food quality.
C. 45 seconds
71. What are the two main types of catering?
D. 1 minute
A. On premises and off premises
66. What should happen after you reject a
food delivery? B. Welfare and subsidies
A. Sign a credit or adjustment slip to give C. Commercial and non commercial
back to the delivery person. D. Residential and Non residential
B. Inform the staff you found a possible
food contamination 72. Hot TCS food must be held at?
C. Find a new reputable supplier A. 70 degrees or higher
D. none of above B. 100 degrees or higher
67. Basic requirements program C. 125 degrees or higher
A. PRP D. 135 degrees of higher
B. HACCP
73. Safe working procedures must be followed
C. CCP by who?
D. Personal Hygiene A. employees under 18 years of age only
68. When partially cooking food for later ser- B. employees over 18 years of age only
vice, what is the maximum amount of time
C. supervisors only
that the food can be heated during the ini-
tial cooking step? D. all employees.

74. Based on the Codex Alimentarius, what is 79. This is the internal temperature of colds
the measure of a hard or sharp object that TCS products that considered high risk
may cause traumatic injury including lacer-

A. 35-40F
ation when consumed?
B. 41-50F
A. >=6mm
C. 40.1-59.9F
B. >=7mm
D. >/=60F
C. >=8mm
D. >=9mm 80. Which foods are safe to serve on a chil-
dren’s menu? Check all that apply.
75. The Master Cleaning Schedule (MCS) lists A. Salad with raw tomato
activities according to what frequency?
B. Oysters sauteed in butter
A. daily, weekly, bi-monthly, monthly
C. 3 beans salad with honey chicken
B. daily, weekly & monthly
D. Shrimp cocktail with chilli sauce
C. hour, daily, weekly & monthly
81. When a line cook is suffering from a sore
D. daily, weekly, monthly, quarterly throat and fever, the manager should
76. A TCS time-control-safety food can be A. allow the cook to rest between orders
stored B. send the cook home
A. for only 3 days under 41 degrees C. provide the cook with medication to
B. for only 5 days under 41 degrees treat the symptoms
C. for only 2 days under 41 degrees D. restrict the cook from working with, or
around, food
D. for only 7 days under 41 degrees
82. What is the number 4 in Food Safety Policy
77. The order in which a 3 compartment sink
is set up is? A. Maintain Best in Class food safety
Management System
A. Rinse, wash and sanitize
B. Apply the HACCP principles
B. Sanitize, wash, and rinse
C. Listen and Understand the needs of
C. Wash, rinse and rinse again our customers and stakeholders
D. Wash, rinse then sanitize D. Champion quality Leadership
78. In clause 7-Support there are Resources, 83. TCS foods are
what are the parts of the resource?
A. food that require temperature control
A. People and infrastructure . for safety
B. People, infrastructure, operating envi- B. food that require time control for
ronment safety
C. Measurement and Humans. C. foods that require taste control for
D. People, infrastructure, operating en- safety
vironment, measurement, organizational D. foods that require time & temperature
knowledge control for safety

84. What is HACCP? C. Nutritious

A. A method of preservation D. Shape
B. A training programme for food han- 90. Time / Temperature Control for safety
dlers (TCS) Foods shall be prevented from being
C. A legal checklist used by Environmen- held with TDZ, for more than how many
tal Health Officers hours?
D. A food safety management system A. 1 hour
NARAYAN CHANGDER
B. 2 hours
85. A method which uses hightemperature ma-
C. 3 hours
chine in cleaning
D. 4 hours
A. MANUAL CLEANING
B. MACHINE CLEANING 91. What is the goal of HACCP?
A. Keep the establishment pest free
C. A & B
B. To raise money in fees for the federal
D. CLEAN-IN PLACE
gov’t
86. What internal temp should ground beef or C. To establish awareness of the safety
pork be cooked to? rules for employees
A. 140F D. identify and control possible hazards
throughout the flow of food
B. 155F
C. 165F 92. When cleaning dishes by hand, it is recom-
mended that they are left for at least 30
D. 170F seconds in water that is at what tempera-
87. What order should meat be stored in a re- ture?
frigerator from top to bottom? A. 63 ◦ C
A. ground meat, poultry, whole meat, fish B. 75 ◦ C
B. fish, ground meat, whole meat, poultry C. 82 ◦ C
C. fish, whole meat, ground meat, poultry D. 100 ◦ C
D. poultry, whole meat, fish, ground meat 93. Which of these is NOT a symptom of
salmonella?
88. Which of these food poisoning organisms A. Diarrhoea
is most likely to result in death?
B. Headache
A. Clostridium botulinum
C. Chapped lips
B. Clostridium Perfringens
D. Fever
C. Campylobacter
94. The most important reason to report haz-
D. Salmonella ards is to
89. The external factors that affect the quality A. prevent damage to equipment
of food are all below EXCEPT B. comply with relevant legislation
A. Colour C. get service quickly back on track
B. Texture D. avoid negative customer feedback.

95. How long can we used the re-usable clean- 100. Which method of thawing food is unac-
ing towel? ceptable?

A. 2 months A. In the cooler
B. 2 weeks B. Under warm drinkable water at 90 de-
grees F or above
C. 4 days
C. Under running drinkable water at 70
D. 5 days degrees F or lower
96. What is the only completely reliable D. In a microwave

method for preventing backflow? E. As part of the cooking process
A. Air Gap 101. Which of these could be classified as a
B. Ball Valve “high risk” food?
C. Cross-Contamination A. Raw meat

B. Gravy
D. Vacuum Breaker
C. Jam
97. The word “beverages” mean? D. Bread
A. water
102. Which of the below would be an example
B. drink of a food safety risk?
C. glass A. Meat left to defrost in the kitchen
overnight.
D. food
B. Meat stored in a refrigerator below
98. One of the disadvantage of social catering 8◦ c.
is C. Vegetables washed in ice cold water.
A. Caterer’s limited capabilities to satisfy D. Salads prepared on a green chopping
the often unrealistic demands of the client board.
B. Ability to work on client’s demands 103. Which one of the below is a chemical con-
C. Familiarity to the client taminant?
D. none of above A. Vinegar.
B. String.
99. Which one of the below is the most impor-
C. Cleaning products.
tant reason to chill food quicklyafter cook-
ing? D. Carbonated water.
A. To retain the food’s colour and texture. 104. It is the assurance that illness will not re-
sult fromconsuming foods due to hazards
B. To minimise the time spent in the ‘dan-
that areintentionally introduced to them.
ger zone’.
A. Food Borne
C. To increase the nutritional value of
food. B. Food Safety
D. So that the food is fresher when re- C. Food Defense

heated. D. Safe Food

105. Once every how many years will the C. Equipment List
ISO 22000:2018 Certification be re- D. none of above
assessed?
A. Once every 2 years 110. What is the core temperature of cooked
food?
B. once every 5 years
A. 100oc
C. Once every 3 years
B. -18oc
D. Once every 10 years
C. 750c
NARAYAN CHANGDER
106. Which is NOT a reason to reject a food D. 0oc
delivery
E. 5oc
A. Truck is clean but truck driver looks
dirty 111. How long can you hold hot TCS food with-
out temperature control?
B. Dairy products at 50% when checked
with the themometer A. 2 hours
C. Frozen food has ice build up on box B. 4 hours
D. Box looks like it was chewed, mouse C. 6 hours
droppings D. 8 hours
107. Which among the ff. BOD contributors in 112. Which one of the following is the most im-
our restaurants lead to the highest BOD portant reason to follow safeworking pro-
level? cedures relevant to the job?
A. Waste from griddle or from oil filter A. To maintain management team re-
machine quirements.
B. left over shoftdrinks B. To keep the workplace clean and tidy.
C. rice wash C. To prevent personal accidents and in-
D. sauce mixture juries.
D. To present a positive image of organi-
108. SANITATION CONTROL OF WATER USED
sation.
IN THE PRODUCTION PROCESS MUST RE-
FER TO 113. Temperature Cold Foods should be re-
A. PERMENKES NO.492/2010- DRINKING ceived?
WATER QUALITY A. 41 or less
B. PERMENKES 32/2017-AIR HYGIENE B. 51 or less
C. BPOM RI-PROCESSED FOOD REGULA- C. 71 or less
TION D. 165 or less
D. Department of Health and DHL
114. what is the main purpose of a cleaning
109. What must your operation have as a schedule?
method of preventing food handlers from A. follow the guidelines of the Data Pro-
contaminating food? tection Act
A. Personal Hygiene Program B. make sure the organisation looks pro-
B. Work Schedule fessional

C. clean without disturbing any cus- 120. It is now required by law that all food
tomers premises have a food safety management
system to help prevent

D. clean on a regular basis to an agreed
standard. A. food poisoning.
115. Food safety is a scientific discipline de- B. late deliveries.

scribing the following criteria EXCEPT C. staff training.
A. Storage D. cuts from knives.
B. Handling 121. IF THERE IS A PRODUCT THAT HAS AL-
C. Quality inspection READY BEEN SENT TO CUSTOMERS, AND
D. Preparation IT IS POSITIVELY CONTAMINATED WITH
SALMONELLA, THEN MUST BE TREATED
116. What method should never be used to A. PRODUCT DESTRUCTION DIRECTLY AT
thaw food? THE PLACE OF THE INCIDENT
A. Place the item in a cooler B. DISPOSAL OF THE PRODUCT TO TPA
B. Place the item on a prep counter OR B3 WASTE
C. Microwave the item C. DONE WITHDRAWAL AND SALE FOR
D. Cook the item ANIMAL FEED
D. RECALL, RE-ANALYZE AND DETER-
117. Which food borne illness is most com- MINE CORRECTIVE ACTIONS ACCORDING
monly associated with chicken, eggs, and TO THE INCOMPATIBILITY
other forms of poultry?
A. E. Coli 122. It contains all the process requirements
that willenable us to implement the JFC
B. Staphylococcus Food Safety programand to deliver safe
C. Salmonella food to our customers.
D. Listeria A. MSDS
118. Off premises catering is the service of B. Food Safety Guide

meals in C. Food Safety ROS
A. Factory, Industry, Corporates, etc. D. FSC Checklist
B. Offices, Clubs, Canteens, etc. 123. THE VALIDITY PERIOD OF THE COM-
C. School, Colleges, Universities, etc. PANY’S ISO 22000:2018 CERTIFICATE IS
D. All of the above. A. 10 YEARS
119. When diluting or preparing a cleaning so- B. 5 YEARS

lution the KLIN 365, what should come C. 3 YEARS
first-detergent / cleaner or water D. 4 YEARS
A. cleaner
124. The final rinse cycle of a high-
B. water temperature dishwasher must be at
C. cleaner & water at the same time least?
D. none of above A. 165

B. 182 130. Below are the standards governing Food

C. 175 Safety Management Systems:
D. 180 A. ISO 9001:2015.
125. Which one of the below is a microbiolog- B. ISO 14001:2015.

ical hazard? C. ISO 45001:2018.
A. Harmful bacteria. D. ISO 22000:2018
NARAYAN CHANGDER
B. Household Pets.
C. Glass bottles. 131. How many clauses are there in ISO
22000:2018?
D. Cleaning materials.
A. 10
126. The key elements in ISO 2200 Food
B. 9
Safety Management System are below EX-
CEPT C. 8
A. Interactive communication D. 7
B. HACCP principle
132. This is defined as the physical link be-
C. Prerequisite program
tween safe water and dirty water which
D. Food Safety infrastructure came from drains, sewer or other wastew-
ater sources
127. How many clauses are in ISO
22000:2018 A. Cross-connection
A. 9 B. back-flow
B. 10 C. Back-siphonage
C. 8
D. Floor drains
D. 7
133. What is the maximum number of days
128. An example of safe food handling is to
that ready to eat food prepared on site can
A. wash, rinse, and sanitize cutting be stored if held at 41 deg. F?
boards after each use
A. 3 days
B. thaw food in warm standing water
B. 5 days
C. reheat soup slowly in a steam table for
service C. 7 days
D. store ready-to-eat food under raw D. 10 days
food
134. What internal temperature do you cook a
129. What internal temp should steaks/chops pork chop to?
of beef, pork, veal, or lamb be cooked to?
A. 135*
A. 140F
B. 155F B. 145*
C. 165F C. 155*
D. 145F D. 165*

135. Select all the FOOD SAFETY Policy C. to know how many products left
A. APPLY the HACCP Principles D. to know how many products can be

B. LISTEN and UNDERSTAND the needs of served
our customers and stakeholders 140. What is the starting salary budget for
C. Empower our People with knowledge this job?
on food safety A. 2000-2500
D. Maintain Best in Class food safety B. 2500-3500
management
C. 3000-3500
E. Consistently Comply to government
regulatory requirments D. 3500-4000
136. Which of the following is true about the 141. is General Requirements For The Com-
Food Safety Management System? petence Of Testing And Calibration Labora-
tories
A. To provide good manufacturing prac-
A. CODEX ALIMENTARIUS
tice in all sectors of the food industry
B. ISO 14000
B. Recognized as ISO 22000
C. ISO 9000
C. Identify & control food safety at every
stage of food product preparation D. ISO/IEC 17025
D. It must be implemented in every sec- 142. THE FOLLOWING INCLUDES PEST/PEST
tor of food product production THAT MUST BE CONTROLLED, EXCEPT
137. Recording temperatures from the oven, A. CHECK
every hour is following which HAACP B. CAT
plan?
C. BIRD
A. record keeping
D. INSECTS
B. monitoring
143. During Hand washing, wet hands until
C. verifying
forearm with clean, warm water at least
D. Critical control limits ◦F / ◦ C.
138. The primary factor for caterings are A. 100/37

A. Cleanliness and safe work environ- B. 110/38
ment C. 100/38
B. Hygiene and sanitation D. 100/33
C. Following safety regulations
144. Once the hazard has been identified, haz-
D. Well menu planning ards can be
139. What is the purpose of holding time num- A. overlooked

ber? B. protected, and reduced to safe levels
A. To know until when the products can C. prevented, eliminated or reduced to
be served safe levels
B. to know which one to get first D. prevented, controlled and redone

145. Chemical contamination caused by mold 150. What is the correct minimum internal tem-
is perature for:swordfish steaks
A. 3-MCPD A. 165 F (74 C) for < 1 second
B. PAH (Polycyclic Aromatic Hydrocar- B. 155 F (68 C) for 17 seconds
bon) C. 145 F (63 C) for 15 seconds
C. Dioxin D. 145 F (63 C) for 4 minutes
D. Mycotoxins E. 135 F (57 C)
NARAYAN CHANGDER
146. What internal temp should ground poul- 151. Bacteria is a micro-organism that causes
try be cooked to? food poisoningName 1 other micro-
A. 140F organisms that cause food spoilage.
B. 155F A. e-coli
C. 165F B. Mould
D. 170F C. salmonella
D. none of above
steak to? 152. One of the advantages of corporate cater-
A. 135* ing
B. 145* A. Financial security
C. 155* B. Gratuities are expected by contact per-

son
D. 165*
C. Client demands too much from the
148. Which of the following best describes caterer
Safe Food? D. none of above
A. Food that are available along the
153. Is ISO a name or acronym / extension
preparation chain
of international standardization organisa-
B. Food that are routinely inspects that tion?
avoid potential hazards
A. ISO is a name and not an acronym for
C. Food features and characteristics that international satandaritation of organiza-
satisfy customers needs tion
D. Food that are produced, prepared and B. ISO is an acronym for international
packaged according to regulatory stan- standardization of organization.
dards
C. ISO is an international accreditation
149. These are all good qualities of a success- body.
ful caterer except D. Answers a, b, c Correct
A. Flexible
154. Which one of the following is a food al-
B. Excellent communication skills lergen?
C. Poor in time management A. Rice.
D. People oriented B. Water.

C. Meat. 160. Which of the listed tools is need to in-

D. Flour. spect food items at the time of delivery?

A. flashlight
155. What do you look for when checking poor
food quality B. hand truck
A. Appearance, Texture, Odor C. Thermometer
B. Price, Availability, Ripeness D. gloves
C. Selection, Dates, Packaging 161. What internal temperature do you cook a

D. Frozen, Fresh, Raw whole chicken to?
A. 135*
156. HPC results for water analysis should be
less than cfu/ml B. 145*
A. 1 cfu C. 155*
B. 1.1 cfu/ml D. 165*
C. 50cfu/ml 162. Store Ready to Eat Foods

D. 500cfu/ml A. Above red meat, below eggs
157. The key concept in usage of stored food B. Above ground meat, below seafood
is C. Above seafood and raw meat, with
A. last in, first out other ready to eat foods
B. first in, last out D. above ground meat, with eggs
C. first in, first out 163. What is the purpose of Prerequisite Pro-
D. keep hot foods hot and cold foods cold grams (PRPs)?
A. safeguarding food safety from risks
158. Is it iOS? through systematic inspection at every
A. An international standard setting body step in food processing, from raw mate-
consisting of representatives from the na- rials to the final consumer.
tional standardizing bodies of each coun- B. Report that there is a need for a food
try policy within the organization.
B. Indonesian national standard. C. Ensuring occupational safety and
C. Regulations regarding work safety health within the organization during ac-
management systems tivities.
D. License used to drive. D. Neither of these three statements is
true.
159. Factors that affect microbial growth, ex-
cept 164. Cold TCS food must be held at?
A. Fat content A. 70 degrees or lower
B. Oxidation-reduction potential B. 51 degrees or lower
C. pH C. 41 degrees or lower
D. Antimicrobial compound D. 31 degrees or lower

165. What type of food hazard is bleach? 170. Which one of the below is the most im-
A. Biological portant reason for maintaining personalhy-
giene in the workplace?
B. Physical
A. To comply with relevant legislation.
C. Chemical
D. none of above B. To maintain company standards.
C. To maintain customer satisfaction.
166. is the process (chemical or physical) of re-
movingunwanted substances from any sur- D. To meet customer service targets.
NARAYAN CHANGDER
face
171. A package of canned tomato sauce with
A. CLEANING
rust and dents should be
B. CLEAN
A. Thrown Away
C. SANITIZING
B. Put on the shelf 1st
D. SANITIZED
C. Used immediatly
167. All of these are questions asked by the
client before deciding on a caterer except D. Rejected and credited
A. Is the caterer well known? 172. Which one of the following is the main
B. Are other clients recommending this reason for a risk assessment?
caterer? A. To protect people from harm.
C. Is the catering business a sole propri-
B. To promote effective teamwork.
etorship?
D. Are the past clients satisfied? C. To please customers.
D. To please the supervisor.
168. Advantages of off-premises catering
A. Limited inventories andControllable 173. What is meant by Critical Control
costs Points?
B. Additional revenues and Business by A. Cooking food thoroughly
contract
B. The different stages food may go
C. Direct paymentAdvance forecasting through where hazards need to be con-
D. All of the above trolled
169. How do we sanitize surface using C. A cleaning schedule

WYPALL? D. Making sure hazards are controlled
A. Soak WYPALL in 100ppm APS solution
in the green pail; then wipe of the surface. 174. What is the correct minimum internal tem-
perature for:Whole chicken
B. Spray 100ppm APS Solution from the
spray bottle to the wypall; then wipe on A. 165 F (74 C) for < 1 second
the surface B. 155 F (68 C) for 17 seconds
C. Wipe the WYPALL directly on the sur-
C. 145 F (63 C) for 15 seconds
face as it has its own unique base sheet
technology D. 145 F (63 C) for 4 minutes
D. none of above E. 135 F (57 C)

175. Bacteria grows best in the pH range of 181. Which one of the below is best practice
A. 2.5-8.0 when storing foodstuff?

B. 3.0-7.0 A. Food should be stored next to cleaning
C. 4.6-7.5 chemicals.
D. 5.3-9.2 B. Raw and cooked foods should be
stored separately.
176. One way to prevent cross contamination
is to use colour coded chopping boards. C. Heavy goods should be stored on the
What colour board would you use for raw floor.
meat?
D. Food should be stored close to the de-
A. brown livery point.
B. green
C. blue 182. How many inches away from the wall
D. red and the floor should storages racks be po-
sitioned?
177. Pick one of the following to identify the
A. 1 inch away from the wall and the least
manual handling hazard?
6 inches off the floor
A. Lifting heavy objects incorrectly.
B. 2 inches away from the wall and the
B. Clearing ovens without goggles.
least 1 inches of the floor
C. Using the wrong knife for the job.
C. 3 inches away from the wall and 4
D. Storing cardboard boxes in a kitchen.
inches of the floor
178. Which food may be re-served to cus-
D. 3 inches away from the wall and 6
tomers?
inches of the floor
A. Unused, uncovered condiments
B. Uneaten bread 183. Which one of the below is a physical con-
C. Unopened pre-packaged food taminant?
D. Unused whole fruit garnish A. Parasites.
179. Food safety begins at what stage in the B. Glass.
restaurant process?
C. Peanuts.
A. Receiving
B. Purchasing D. Bleach.
C. Cooking
184. When should suppliers deliver food?
D. Storage
A. In the mornings
180. What is are involved in Food Safety
A. Guard B. In the evenings
B. Managers C. On weekdays
C. Crew D. When staff has enough time to inspect
D. All of the above the food

185. Which one of the below chemicals is suit- 190. Which method of cooling chili is unaccept-
able to remove grease and dirtfrom a able?
stainless steel work surface in a catering A. Place it in an ice-water bath and stir it.
kitchen?
B. Stir chili with ice paddles.
A. Disinfectant.
C. Place it in a blast chiller.
B. Descaler.
D. Place it in the cooler.
C. Detergent.
E. The chili could also be made with less
NARAYAN CHANGDER
D. Bleach.
water than required. Cold water or ice
186. What must a food handler with a hand could then be added after cooking to cool
wound do to safely work with food? the chili and provide the remaining water.
A. Bandage the wound with an imperme-
191. What temperature should perishable
able cover and wear a single-use glove
food be stored at.
B. Bandage the wound and avoid contact
A. -18oc
with food for the rest of the shift
B. 63oc
C. Wash the wound and wear a single-
use glove C. 0-5oc
D. Apply iodine solution and a permeable D. none of above
bandage
192. An environmental health officer may
187. Which one of the following is a slip haz- close a food business immediately if
ard?
A. someone complained about having a
A. Use of blunt knives. bad meal there.
B. Water spillage on the floor. B. there are no color-coded chopping
C. Broken electrical equipment. boards
D. Chemicals stored above head height. C. there is an imminent risk to health if it
stays open
188. Chemical contaminants originating from
mold and often attacking fruit and pro- D. the paper towel dispensers are empty
cessed products are
193. Which one of the following is the best
A. Speed up way to store food waste in the kitchen?
B. Dioxin A. In a lined bin with a tight-fitting lid.
C. Fumonisin B. In a metal open-topped recycling bin.
D. Aflatoxin C. In a recycled plastic carrier bag.
189. What is the correct minimum internal tem- D. In a plastic container on the floor.
perature for:Ground beef patties
194. What other services can the catering pro-
A. 165 F (74 C) for < 1 second
vide
B. 155 F (68 C) for 17 seconds
A. Music, dancers, team of entertainers
C. 145 F (63 C) for 15 seconds and DJ.
D. 145 F (63 C) for 4 minutes B. Lights, costumes, salon, singers and
E. 135 F (57 C) music

C. Table line, silverware, cleaning staf, 199. is the process of reducing the number of
waiters and chef. harmfulmicroorganisms from a clean sur-
face to a safe level.

D. All above
A. SANITIZING
195. When a food safety management system
B. SANITIZED
is working well it will identify
C. CLEAN
A. the required length of staff breaks.
D. CLEANING
B. areas where cross-contamination
could occur. 200. What internal temp should roasts of beef,
C. testing of fire extinguishers. pork, veal, or lamb be cooked to?
D. the best stationary to use in the office. A. 145F for 15 seconds

B. 155F for 15 seconds
196. ISO 22000 is an international standard
C. 155F for 4 minutes
that specifies the requirements for the fol-
lowing elements EXCEPT D. 145F for 4 minutes
A. HACCP principles 201. How many years of minimum experience
B. good hygiene practices is required to become a food safety offi-
cer?
C. halal practices
A. 1 YEAR
D. safety system management
B. 2 YEARS
197. The following is/are responsibility of a C. 3 YEARS
FS Compliance officer as stated on the FS
D. 4 YEARS
of 2013?
A. Recall the unsafe product from the 202. If food-contact surfaces are in constant
market and inform the consumers of the use, how often must they be cleaned sani-
reason tized?
B. allow inspection of their business and A. Every 4 hours
collaborate with the regulatory authori- B. Every 5 hours
ties
C. Every 6 hours
C. Oversee the implementation of the D. Every 8 hours
food safety programs and activities of the
food business. 203. what does SOP stand for?
D. all the above A. Standard Opening Procedures
B. Standard Opening Pricing
198. The HACCP Approach is based on?
C. Standard Operating Procedures
A. significant flow of food
D. Standard Operating Positions
B. significant biological, chemical or
physical hazards at specific points within 204. What of this examples is not a type of
a product’s flow through an operation. catering?
C. significant tempertures when cooking A. Food stations
D. employee training B. Mini cymbals and popsicles

C. Buffet reception C. In a closed shelf or closet

D. Services in a restaurant D. In the fridge or cabinets
205. What internal temperature do you cook a 210. To wash hands correctly, a food handler
hamburger to? must first
A. 135* A. apply soap
B. 145* B. wet hands and arms
NARAYAN CHANGDER
C. 155* C. scrub hands and arms vigorously
D. 165* D. use a single-use paper towel to dry
hands
206. HACCP was originally developed for
which of the following organizations to 211. What is the document that contains in-
use to ensure food safety in their pro- formation on the chemicals potential haz-
grams? ards and how to work safely with chemi-
cal product?
A. U.S. National Guard
A. Monitoring Safety Data Sheet
B. American Meat Science Association
B. Material Safety Data Sheet
C. U.S. Navy
C. Monitoring Security Data Sheet
D. NASA
D. Material Security Document Sheet
207. Certain ingredients that are usually safe
212. Clause 5-Leadership, top management
for consumption but can be harmful to cer-
must communicate the policy on food
tain people can be referred to as
safety objectives and not just sign it. A job
A. Allergy description must be made for people who
B. Ruin Product have an impact on food and product safety.
The above statement is True or False?
C. Allergen
A. Correct
D. Stale material
B. Salah
208. what is a food safety management sys- C. No answer
tem used for?
D. none of above
A. check the delivery of new food
B. ensure food is safe to eat
stuffed pork chop to?
C. manage the work rota for cleaning
A. 135*
staff
B. 145*
D. log the cost of cleaning supplies.
C. 155*
209. Store supplies in a storage area and the D. 165*
items need to be kept
A. 6 inches off the ground and away from 214. Safe, secure place in which items are
the walls placed until they are needed.
B. 6 inches off the walls and away from A. purchasing

the ground B. receiving

C. storage B. Pantry, assembly, soda, back up

D. inventory towels-every 1 hour and grill towels-every
after used, Soaking solution-every 1 hour

215. If a food handler has stomach pains and C. Towel-every after used, solution-every
feels sick on arriving at work, they must 2 hour
D. Pantry, assembly, soda, back up
A. go tell the supervisor at the first break towels-every 1 hour and grill towels-every
time. 1 hour, Soaking solution-every 2 hour
B. tell the supervisor before starting
work. 220. A HACCP Plan that works for one estab-
lishment may not work for
C. start work and hope to feel better
later. A. another
D. tell others in the kitchen not to work B. your business

near them in case they catch the illness. C. advantage
216. What is the correct minimum internal tem- D. both a and b

perature for:Pork chops 221. Who are involved in food safety
A. 165 F (74 C) for < 1 second A. Apply the HACCP Principle
B. 155 F (68 C) for 17 seconds B. Listend and Understand the needs of
C. 145 F (63 C) for 15 seconds our Customers only
D. 145 F (63 C) for 4 minutes C. Empower our people with knowledge
E. 135 F (57 C) on Food Safety
D. Champion in Quantity leadership
217. To prevent , keep raw foods separate
from cooked foods. 222. IF AN INDUSTRY DOESN’T USE WATER IN
A. physical contaminant THE PROCESSING OF ITS PRODUCTS (EX-
AMPLE OF THE SEAWEED DRYING INDUS-
B. personal hygiene TRY, ONLY HARVESTING, DRYING, PACK-
C. holding AGING), WOULD IT STILL HAVE TO CON-
D. cross-contamination TROL ITS WATER SANITATION?
A. OF
218. HOW DOES FOOD BECOME UNSAFE?
B. NO
A. POOR CLEANLINESS AND SANITATION
C. DON’T KNOW
B. TIME-TEMPERATURE ABUSE
D. none of above
C. GOOD PERSONAL HYGIENE
D. A & B 223. Which two of the following are personal
responsibilities under food safetylaw? 1.
219. For the towel management & pail Sys- To maintain excellent personal hygiene.2.
tem in the kitchen, how often should To provide a professional company im-
you change the cleaning towels and the age.3. To prevent customers giving neg-
100ppm APS solution in the green pail? ative feedback.4. To report food safety
A. Towel-every 1 hour, soaking solution- concerns.
every 1 hour A. 1 and 2.

7.6 Food regulations and standards 464
B. 2 and 3. B. One Quality, Superior Goal, Products

C. 3 and 4. Safe
D. 4 and 1. C. One Goal, Superior Quality, Safe Prod-
ucts
224. A food safety management systems
helps to prevent D. One Goal, Safe Products, Superior
A. outbreaks of food poisoning. Quality
B. theft from the premises.
NARAYAN CHANGDER
226. Which of the following should not be
C. management incompetence. done when disposing of food waste?
D. over ordering A. Store waste in kitchen environment
225. Fill in the missing words:” We, The JOL- overnight.
LIBEE GROUP OF COMPANIES are united B. Remove waste to external bins regu-
in , to deliver and to our cus- larly.
tomers.answers must be in order.
C. Keep records of waste disposal.
A. One Goal, Safe Quality, Superior Prod-
ucts D. Waste containers never overfilled.
7.6 Food regulations and standards

1. Road, sewage, electricity, water, and com- C. more consistent shape
munication systems are all examples of D. a shorter shelf life
what important factor of food distribu-
tion? 4. Which is an example of a producer in the
A. advertising food production flow chart?
B. infrastructure A. apple orchards
C. taxation B. fast food
D. zoning regulations C. frozen dinners
D. refrigerated tankers
2. Safety from food contamination is a major
concern for employees connected to which 5. In the food chain continuum, New Product
farm-to-table process? Developer is an example of a position at:
A. farmers/fishermen A. agriculture stations
B. food processors B. distribution centers
C. restaurants C. manufacturing plants
D. all processes in the food chain contin- D. packaging plants
uum
6. Which is the correct sequence of steps
3. As compared to organic produce, conven- food goes through in the farm-to-table
tional produce will have: process?
A. greater flavor A. Consumed, distributed, manufactured,
B. enhanced color grown, processed, and harvested

7.6 Food regulations and standards 465
B. Consumed, distributed, manufactured, A. fewer chemicals are used

processed, harvested, and grown B. their availability
C. Grown, harvested, manufactured, pro-

C. they reduce pollution
cessed, consumed, and distributed
D. Grown, harvested, processed, manu- D. they have more nutritional value An
factured, distributed, and consumed advantage conventionally produced foods
have over organically produced foods is:
7. What is an example of a task a Family and
Consumer Sciences Specialist would be re- 12. Organically and conventionally produced
sponsible for in food production? foods meet the same standards except in:
A. instructs hospital patients A. flavor
B. is a home extension agent B. safety
C. teaches students C. shelf life
D. works in a test kitchen D. taste
8. The food chain continuum has careers that
require every level of training. Which step 13. What do many consumers consider to be
in farm-to-table is most likely to have an advantage that hormone-and antibiotic-
entry-level jobs for teens? free meats have over conventionally pro-
duced meats?
A. distribution
A. greater availability
B. food service
B. greater flavor
C. manufacturing
D. quality control C. increased cost
D. fewer chemicals
9. As compared to conventionally grown
tomatoes, organically grown tomatoes 14. The careers involved in growing, process-
are: ing, packaging, transporting, and consum-
A. the same size ing food are from which classification of
B. usually cheaper industry?
C. usually larger A. food chain continuum
D. usually more expensive B. hospitality industry
10. Mike purchases a box of cereal that states C. service industry
the ingredients are organic. The cereal dif- D. technical trades
fers from conventional cereal in that it con-
tains ingredients grown with: 15. An advantage of hormone-fed beef and
A. man-made fertilizers poultry as compared with organic is:
B. natural growth hormones A. a longer growth cycle to increase yield
C. non synthetic fertilizers B. a shorter growth cycle to reduce pro-
D. only USDA-approved pesticides duction costs
C. a smaller meat-to-bone ratio
11. An advantage conventionally produced
foods have over organically produced D. increased tumor growth speeds identi-
foods is: fying weak animals

8. Emerging Technologies in Food
NARAYAN CHANGDER
Science
8.1 Biotechnology
1. Olfactory system is: C. 40 days
A. sensory system used for tasting D. 200 days
B. sensory system used for hearing
5. A transgenic crop is a plant that has genes
C. sensory system used for smelling from a different artificially inserted
D. sensory system used for touching into its genome
2. Which of the following is the minimal re- A. species
quirement for professionals in agribusi- B. carrier
ness?
C. vector
A. Bachelor’s degree
D. bacteria
B. High School diploma
C. Master’s degree 6. Additives are:
D. Associate’s degree A. details on the side of a product
3. What government agency regulates plant B. another word for chemicals
biotechnology in the United States?
C. substances added in small quantities
A. EPA
D. products made with chemical process
B. CIA
C. SPCA 7. What substance in flowers attracts bees
and butterflies?
D. AARP
A. Embryo
4. How long does it take for a Wisconsin Fast
Plant to mature? B. Periosteum
A. 4 days C. Carbon dioxide
B. 28 days D. Nectar

8.1 Biotechnology 467
8. The first successful transgenic animal in 14. Norman Borlaug began his research in crop
1980 was a: improvement in order to

A. Dog. A. Feed more livestock quickly
B. Cow. B. Feed the world’s growing population
C. Horse.
C. Make the United States the wealthiest
D. Mouse. country
9. Acidic or bitter D. Increase the price of wheat
A. Umami
15. Can biotech foods cause allergic reactions
B. Aroma in some people?
C. Synthetic A. Yes, but only if people eat large quan-
D. Astringent tities of the biotech food.
10. Embedded means: B. Yes, if the biotech food contains a gene
from a food known to cause an allergic re-
A. implanted, attached
action.
B. detached, disconnected
C. No. Biotech foods are hypoallergenic.
C. gone bad
D. No, because food allergies are psycho-
D. improved
logical and not physical.
11. The differences that occur within the off-
spring of a particular species are called: 16. Yeast is used for making bread. Yeast is a
A. Selection. A. plant.
B. Extension. B. spice.
C. Variation. C. fungi.
D. Closure. D. bacteria.
12. Scientists in a lab attempt to create a
transgenic pig. How can they tell if they 17. Benefits for farmers?
were truly successful? A. Decrease the crop yields
A. The pig lives to adulthood B. Decreases farmer exposures to pesti-
B. The pig does not have any seizures cides
C. The pig? s offspring inherit the new C. Increase natural toxins in plants
gene
D. Increase the production cost
D. The pig is able to reproduce
18. What percent of time is the procedure,
13. What two types of asexual reproduction
DNA microinjection, successful?
are the MOST similar?
A. 3%
A. Runners and tissue cultures
B. Bulb and corms B. 30%
C. Clones and cell cultures C. 60%
D. Rhizomes and cuttings D. 90%

19. Growing fish or plants in artificial water 24. BT corn is a genetically modified organism,
systems is: (GMO), that is a specific example of an in-
A. hydroponics sect crop.
B. pharming A. susceptible
C. monoculture farming B. persistent
D. aquaculture C. resistant
D. none of above
20. During the Green Revolution, crops yields
NARAYAN CHANGDER
were increased by which of the follow- 25. An example of the benefits of transgenic
ing advances in biotechnology? (Mark ALL animals is:
that apply)
A. A cow that produces pork.
A. better irrigation of farmland
B. A chicken that lays hard boiled eggs.
B. wheat bred to grow really well in hot
environments, such as Mexico and India C. Larger sheep that grow more wool.
C. genetically modified wheat that was D. A pig that makes no waste.

resistant to pests 26. Many of the world’s poor only have access
D. more efficient use of pesticides to a low-protein, high-carbohydrate, veg-
etarian diet and suffer from
21. What was the author’s purpose for writ-
ing Food Product Design? A. chronic undernutrition
A. To entertain readers about poor work- B. famine
ing conditions. C. hunger
B. To provide previously unknown infor- D. chronic malnutrition
mation to readers about the food industry.
27. What is plant biotechnology?
C. To persuade readers that food is
healthy. A. Adding chemicals to foods to preserve
D. To persuade readers that McDonald’s them.
fries are the best in the world! B. Making synthetic foods using artificial,
manmade proteins.
22. What carries the code that tells a plant
what color it will be or how it will taste? C. Inserting a gene with a beneficial trait
into a plant cell.
A. Corm
D. Taking immature plants and adding
B. Stem steroids to make them grow bigger and
C. Flower stronger.
D. Gene
28. Which of the following types of agriculture
23. Using the concepts of biology for industrial is most characteristic of developing coun-
purposes tries?
A. Compound A. plantation agriculture
B. Biotechnology B. traditional subsistence agriculture
C. Consumer C. industrialized agriculture
D. Flavorist D. traditional intensive agriculture

29. What is a transgene? 34. Which of the following is an example of

A. A mutant chromosome artificial selection?

B. A gene that is different as a result of A. A species evolving to withstand cold
genetic engineering environments
B. A person breeding dogs for long, thick
C. The offspring of a genetically engi-
coats
neered animal
C. A species of plant becoming extinct
D. A gene that does not carry any traits
D. A snake blending in with its environ-
30. What characteristic is MOST LIKELY bred ment
for in grapes?
35. A rhizome is a(n):
A. Cost
A. Plant cutting.
B. Seedlessness
B. Underground stem.
C. Bruising
C. Flower.
D. Carbohydrates
D. Bulb.
31. In Food Product Design, Why do food com-
36. In the fall of the year, the days get shorter
panies try to include natural flavors in
and trees change colors. Why do leaves
their products?
change their colors?
A. Flavors made from plants are cheaper
A. Because they dry up.
to produce.
B. They stop making chlorophyll.
B. The word natural makes consumers
think the products are healthier. C. They become coated with colorful al-
gae.
C. Natural flavors have fewer impurities
those produced by artificial methods. D. The air temperature causes the color
change
D. New technologies have allowed the
companies to use more natural ingredi- 37. Yogurt and cheese can be produced from
ents.
32. What type of enzyme would you use to cut A. Bacteria

out a gene? B. Virus
A. DNA ligase C. Protozoa
B. DNA extractase D. Algae
C. Restriction Enzyme 38. Biotech foods look and taste the same as
D. DNA polymerase traditional foods and crops. The only dif-
ference is that biotech food has:
33. Which of the following sectors of agricul-
A. Fewer calories.
ture has the highest growth and demand?
B. The addition of specific minerals.
A. Food products and processing
C. One or two genes with traits that im-
B. Natural resources prove something about the plant.
C. Agribusiness D. A better chance of surviving a frost dur-
D. Environmental services ing the growing season.

39. One benefit of plant biotechnology is: C. DNA enhancement

A. Is less expensive than traditional agri- D. Genetic engineering
cultural methods.
45. Asexual plant reproduction requires:
B. Helps preserve the environment.
A. Only one organism.
C. Increases the income of farmers.
B. A male and a female.
D. Controls our nation? s obesity prob-
lem. C. A clone.
NARAYAN CHANGDER
D. A pistil and a stamen.
40. Since 1950, the majority of the increase in
food production is a result of the rev- 46. Industrialized agriculture requires large in-
olution. puts of
A. blue A. Fossil Fuels
B. Agricultural B. Fertilizers and Pesticides
C. green C. Water
D. GMO D. All of these are parts of Industrial agri-
culture
41. Mystifying means:
47. Which of the following is the correct esti-
A. very surprising
mate for how many people one producer
B. wonderful was able to provide for in 1960?
C. scary A. 100
D. none of above B. 25
42. Insect resistant crops are crops that are C. 155

modified to produce their own D. 40
A. genetic variation 48. According to the presentation, which of the
B. acids following made up the tools used by early
farmers?
C. insecticides
A. Metal
D. poison
B. Wood and Stone
43. What was the very first commercial
C. Steel
biotechnology product?
D. Animal bones
A. Steroids
B. Aloe vera lotion 49. Advancements in which of the following
technologies has allowed producers to in-
C. Human insulin
crease the number of people they are able
D. Rabies vaccine to provide for?
44. Which is not the other name of food A. Biotechnology
biotechnology B. Scientific
A. Recombinant DNA C. Agricultural
B. Genetic modification D. Mechanical

50. All bacteria are 55. When scientists combine different plants
in an attempt to grow a plant with the best
A. unicellular
traits from both parents, the new plant is

B. multicellular called a(an):
C. eukaryotic A. Hybrid
D. none of above B. Clone
51. Which of the following was NOT men- C. Variation

tioned as an important skill for profession- D. Pistil
als in environmental services?
56. In which year was the Animal Welfare Act
A. Physical stamina
put into place?
B. Problem-solving skills
A. 1956
C. Communication skills
B. 1966
D. Analytical skills
C. 1946
52. What living organism did the Egyptians D. 1976
discover that made bread rise?
57. A substance that starts or speeds up a re-
A. Helium
action
B. Egg
A. Flavorist
C. Yeast
B. Biotechnology
D. Bacteria
C. Additive
53. Product Design determine the success or D. Catalyst
failure of products in marketplace. Prod-
uct design is 58. What do we know about food biotechnol-
ogy in America today?
A. the process of innovate a new product
to be sold by a a business to its customer. A. There are no biotech foods with FDA
approval.
B. the process of creating a new product
to be buy a business to its customer. B. Most consumers refuse to eat biotech
foods.
C. the process of creating a new product
to be sold by a a business to its customer. C. Many homes today use biotech foods.
D. the process of creating a product to be D. All crops today are grown using some
sold by a a business to its customer. form of genetic engineering.
54. Which governmental agency determines 59. Which of the following refers to the prod-
whether or not biotech foods are safe? ucts produced for a source of income?
A. FDA A. income crops
B. USDA B. Gross crops
C. EPA C. Harvest crops
D. FFA D. Cash crops

60. Genes from have been inserted into 65. Plants take in carbon dioxide from the air
some major crops as a way to help them and give off:
withstand harsh environments. A. Oxygen.
A. Animals
B. Nectar.
B. bacteria
C. Sugar.
C. viruses
D. Steam.
D. weeds
NARAYAN CHANGDER
66. The United Nations is very interested in
61. Using a combination of genetic modifica- food biotechnology because it will:
tion and artificial selection, scientists can
control which of the following traits to im- A. Provide foods that cure disease.
prove food quality? (Mark the 3 choices B. Provide more food to feed a growing
that apply)! population.
A. Size of the fruits and veggies C. Provide a cash crop for low income na-
B. taste and the amount of nutrients tions.
C. when it ripens and how long it stays D. Be funded by private industry and not
fresh cost the United Nations any money.
D. which stores a buyer might find the 67. Before transgenic animals, farmers prac-
product ticed selective breeding. An example is
crossing a horse with a donkey to produce
62. Palatable means:
a:
A. pleasant to taste
A. Kangaroo.
B. badly tasting
B. Mule.
C. inedible
C. Gelding.
D. harmful
D. Race horse.
63. Why biotechnology is currently developing
in the food industry? 68. Which of the following activities causes
more pollution and environmental degra-
A. Consumers demand for high quality dation than any other human activity?
products
A. transportation
B. For fun
B. agriculture
C. To challenge the nature
C. industry
D. Consumers demand for low quality
products D. recreation
64. Which of the following is considered the 69. The Wisconsin Fast Plant is from what
root cause of food insecurity species of plant?
A. disease A. Dandelion
B. drought B. Brassica
C. global climate change C. Sapian
D. poverty D. Diffenbachia

70. According to the presentation, which of the 75. Which of the following is considered to be
following is NOT a focus of agricultural ca- the largest industry in the United States?
reers?

A. Agribusiness
A. Production B. Crop production
B. Marketing C. Livestock production
C. Distribution D. Food processing
D. Conservation 76. According to the presentation, how long
has agriculture contributed to the growth
71. Some bacteria is known as and cause
and development of civilization?
disease.
A. 5, 000 to 8, 000 years
A. pathogens
B. 1, 000 to 3, 000 years
B. flagella
C. 10, 000 to 12, 000 years
C. influenza
D. 18, 000 to 20, 000 years
D. ebola
77. What plant is an example of a tuber?
72. Some countries embrace the use of biotech A. Spider plant
crops while others oppose it. Three coun-
tries that support the use of biotech crops B. Geranium
are the United States, : C. Irish potato
A. Canada and Africa. D. Onion
B. Germany and France. 78. How many agencies make up the
C. Italy and Greece. United States Department of Agriculture
(USDA)?
D. Russia and Scotland.
A. 19
73. Which of the following conditions is most B. 29
likely to occur in developed nations, partic-
C. 20
ularly the United States?
D. 9
A. chronic malnutrition
B. chronic undernutrition 79. Biotechnology is developing a new source
for rennin. The old way to get rennin was
C. overnutrition from:
D. poverty A. Sheep liver extract.
74. What naturally occurring soil bacterium is B. Inside a calf? s stomach.

a protein that wards off the European corn C. Ground horse? s hooves.
borer? D. Lemon peels.
A. Carotene
80. someone who uses chemistry to engineer
B. Lycopene artificial and natural flavors
C. Hepatitis B A. Catalyst
D. Bt B. Biotechnology

C. Flavorist C. It increases erosion.

D. Consumer D. none of above
81. Gregor Mendel mixed different types of 87. In the article “Herman Becomes a Father”,
peas to bring out their desirable traits. how did scientists get Herman to carry the
This mixing to produce a better crop is human gene for lactoferrin?
called: A. The gene was added in vitro when Her-
A. Pollination. man was an embryo.
NARAYAN CHANGDER
B. Gene therapy. B. When Herman was a calf, they fed him
with human milk containing lactoferrin.
C. Composting.
C. They did a bone marrow transplant
D. Selective breeding. (Hybridization)
with human marrow.
82. A mixture composed of two or more ele- D. The gene was injected into the nucleus
ments of his brain cells.
A. Biotechnology
88. Labels are:
B. Compound
A. details on the side of a product
C. Catalyst
B. products made in a chemical process
D. Additive C. another word for additives
83. An example of a genetic trait in humans is: D. false information about something in
A. Being left handed or right handed. the press
B. Being happy or sad. 89. The pistil is the:
C. Having one brother and one sister. A. Part of the plant where flowers first ap-
D. Having a weight problem. pear.
B. Part of the flower that breathes.
84. A distinctive smell
C. Female part of the flower.
A. Aroma
D. Male part of the flower.
B. Astringent
90. Most microorganisms cannot be seen with-
C. Umami
out a
D. Compound
A. telescope
85. What is the oldest form of biotechnology? B. periscope
A. natural selection C. microscope
B. GMOs D. none of above
C. gene therapy
91. What is the name of the tiny plant inside
D. artificial selection a seed?
86. How does vegetation in the soil affect the A. Nectar
rate of erosion? B. Fruit
A. It doesn’t affect erosion. C. Stem
B. It decreases erosion. D. Embryo

92. According to Carlee Doom, which of the fol- C. It will contain no calories.
lowing is one of the biggest challenges in D. No refrigeration will be needed be-
agribusiness careers?

cause it never spoils.
A. Discovering new marketing tech-
niques 98. Most soil erosion is caused by
B. Creating advertising strategies A. moving water
C. Financing equipment B. wind.
D. Communicating across the globe C. earthquakes.

D. excess heat.
93. extremely small; microscopic
A. Synthetic 99. Some dairy farmers refuse to inject their
cows with recombinant BST, even through
B. Biotechnology it might make their cows give more milk.
C. Umami Why would they refuse?
D. Infinitesimal A. The milk might be unhealthy
B. The use of recombinant BST is illegal
94. Growing plants in a nutrient solution with-
out soil: C. The use would drive down the cost of
milk
A. transgenic
D. Because they are completely unin-
B. cloning
formed about current uses of biotechnol-
C. hydroponics ogy
D. monoculture farming
100. Chemicals that are liable to change sud-
95. When was the United States Department denly or evaporate
of Agriculture (USDA) established? A. Aroma
A. 1917 B. Umami
B. 1854 C. Synthetic
C. 1776 D. Volatile Chemicals
D. 1862
101. The term undernutrition refers to people
96. Is BT corn harmful to human health? who consume
A. No, it is not. A. less than the basic number of daily
calories
B. Yes, it is.
B. unbalanced meals
C. We aren’t sure yet.
C. the wrong kinds of food
D. none of above
D. poor quality foods
97. What benefit will transgenic cow? s milk
LIKELY have? 102. A calf with a pair of white genes is all
white, a calf with red genes is red, and a
A. It will contain Vitamin D. calf with one white and one red gene has
B. Diseases such as PKU and cystic fibro- a roan coat. If two red cows have four
sis can be treated. calves, what color are the calves?

A. Two red and two roan 108. Which is not an example of a harmful mi-
B. One red, one white and two roan croorganism?
C. Four roan A. Mold growing on a kitchen sponge
D. Four red B. Bacteria found in yogurt
103. What plant substance turns plants green C. Bacteria that causes turberculosis
and helps the plant capture light?
D. Salmonella on uncooked chicken
A. Eosinophil
NARAYAN CHANGDER
B. Chlorophyll 109. What is not a benefit of plant biotechnol-
C. Slime ogy:
D. Pollen A. Is less expensive than traditional agri-
cultural mehods.
104. Many plants cannot grow in sandy soil.
Why is this true? B. Helps preserve the environment.
A. Sandy soil does not hold enough water. C. Increases the income of farmers.
B. Air cannot pass through sandy soil.
D. Controls our nation? s obesity prob-
C. Roots cannot easily push through lem.
sandy soil.
D. Sandy soil has too many nutrients. 110. The smallest microorganism on earth is
known as
105. A chemical imitating a natural product
A. a virus
A. Synthetic
B. Aroma B. bacteria
C. Biotechnology C. algae
D. Additive D. fungi
106. In a grocery store, would one be able to
tell what fruits were grown using biotech- 111. Bacteria is known as in an ecosystem
nology? when feeding on dead organisms.
A. Yes, they would have a? genetically en- A. decomposers
gineered? label.
B. herbivores
B. Yes, they would be in a special section
of produce department. C. pathogens
C. No, they are not labeled. D. infections
D. No, they look different.
112. a person who purchases goods and ser-
107. All living things receive ALL their genetic vices for personal use
traits from their:
A. Flavorist
A. Parents.
B. Catalyst
B. Mother.
C. Father. C. Astringent
D. Brother. D. Consumer

113. Jennie’s friend, Molly, has a beautiful 118. Which type of soil can hold the greatest
African violet. Molly removes a stem and amount of water?
leaves from the African violet and puts it

A. sand
in soil, hoping to grow an African violet for
Jennie. This is an example of what type of B. silt
asexual reproduction?
C. clay
A. Cloning
D. loam
B. Creeping
C. Cuttings 119. Savory flavor, as in meat or broth
D. Canteens A. Catalyst
114. Which of the following methods were B. Astringent
early humans primarily dependent on for C. Umami
their source of food, clothing and shelter?
D. Aroma
A. Hunting and gathering
B. Farming 120. When we cut a gene out of a strand of
C. Ranching DNA and paste it into another strand of
DNA, we have:
D. Foraging
A. Ribosomes.
115. A substance added to something in small
quantities to improve or preserve it. B. Message DNA or RNA.
A. Astringent C. Lycopene.
B. Additive D. Recombinant DNA.
C. Catalyst
121. Golden rice is an example of a GMO
D. Consumer that was created to fight malnutrition by
providing people with more Beta-carotene,
116. ONE cell from a carrot taproot is put into
which is needed for the body to make vi-
a tube of water with plant nutrients, and
tamin A. Why is Vitamin A important?
can regenerate into an entire plant. This is
an example of a: A. It prevents malaria
A. Clone. B. too little vitamin A can lead to blind-
B. Runner. ness and illness
C. Cell culture. C. It is essential for building muscle
D. Throat culture. D. too little vitamin A can lead to seizures
117. Taste buds are:
122. Growing a single crop over a large area:
A. nerve endings on tongue that provide
A. transgenic
you with a sense of tasting
B. something that tastes well B. cloning
C. something that tastes bad C. hydroponics
D. something that doesn’t have a taste D. monoculture farming

8.2 Genetically Modified Organisms 478
123. Half of the calories that humans consume 124. What was the first biotech food on the
come from a combination of all of the fol- market that was ripened on the vine and
lowing except could be transported without bruising?
A. Wheat A. Cucumber
B. Soybean B. Orange
C. Corn C. Tomato
D. Rice D. Strawberry
NARAYAN CHANGDER
8.2 Genetically Modified Organisms
1. The management and production of fish is B. Not having papers
called C. Species that can’t adapt
A. Pisciculture D. Plants that take up too much space
B. Apiculture
5. Boom in Poultry Production is called
C. Sericulture
A. Silver Revolution
D. Aquaculture
B. Green Revolution
2. Among the following pick out the correct C. White Revolution
statement.i. Hybridization means cross-
D. None
ing between genetically dissimilar plantsii.
Cross between two varieties is called as 6. Which bees collect nectar from the flow-
inter specific hybridizationiii. Introducing ers?
the genes of desired characters into a plant
A. Queen bee
gives genetically modified cropiv. Cross
between plants of two species is called as B. Worker Bee
inter varietal hybridization C. Male bee
A. (i) and (iii) D. None of these
B. (ii) and (iv) 7. In which country are the most GMO crops
C. (ii) and (iii) grown?
D. (iii) and (iv) A. China
B. Brazil
3. Invasive species have a negative impact on
C. Argentina
A. the ecosystem D. United States
B. the economy E. Canada
C. Both the ecosystem and the economy 8. Crop rotation prevents
D. None of these A. Badgers
4. What makes a species invasive? B. A build up of pests
A. Moving to a new ecosystem and taking C. The farmer having to plough
resources from natives D. Water pollution

9. The United Nations is very interested in 15. Leghorn is related to

food genetic modification because it will: A. Apiculture

A. Provide foods that cure disease. B. Dairy farming
B. Provide more food to feed a growing C. Poultry
population.
D. Pisciculture
C. Provide a cash crop for low income na-
tions. 16. What is one method for preventing inva-
sive species?
D. Be funded by private industry and not
cost the United Nations any money. A. Create laws to stop and monitor im-
ports
10. One benefit of plant genetic modification B. Create a hunting program
is:
C. Set up boundaries
A. Is less expensive than traditional agri-
cultural methods. D. Eradicate species
B. Helps preserve the environment. 17. GMOs are that have had their genes
C. Increases the income of farmers. altered with DNA from other living things.
A. plants
D. Controls our nations obesity problem.
B. animals
11. Increase in milk production is
C. plants and animals
A. Green revolution
D. none of above
B. White revolution
18. To solve the food problem of the country,
C. yellow revolution which among the following is necessary?
D. none of above A. Increased production and storage of
12. What is another name for GM Food? food grains
A. genetically engineered foods B. Easy access of people to the food grain
B. DNA-modified foods C. People should have money to purchase
the grains
C. F o o d
D. All of the above
D. bio-engineered foods
19. pulses are rich in
13. Apiculture is
A. proteins
A. Rearing of Honey Bees for Honey
B. Carbohydrates
B. Rearing of wasp
C. oils
C. Rearing of grasshopper
D. vitamins
D. All of the above
20. Almost all grown in the United States
14. Rabi crop is is engineered.
A. Summer crop A. corn
B. Winter crop B. soybeans
C. Autumn crop C. cotton
D. none of above D. all of the above

21. What is the reason farmers cultivate GMO 26. The place where bees are reared are called
crops? A. Apiary
A. Increase Yields B. Apiculturing
B. Decrease Pesticide Input Costs C. Bee wax
C. Save Time D. Bee hives
D. All of the Above 27. Modified foods look and taste the same as
traditional foods and crops. The only dif-
NARAYAN CHANGDER
22. Pasturage is related to ference is that modified food has:
A. Cattle A. Fewer calories.
B. Fishery B. The addition of specific minerals.
C. Apiculture C. One or two changed genes that im-
prove something about the plant.
D. Sericulture
D. A better chance of surviving a frost dur-
23. What do we know about food genetic mod- ing the growing season.
ification in America today? 28. Who is known as the father of white rev-
A. There are no modified foods with FDA olution in India?
approval. A. Mrs. Indira Gandhi
B. Most consumers refuse to eat modi- B. Shri Jai PrakashNarain
fied foods.
C. Prof. M.S Swaminathan
C. Many homes today use modified foods. D. Dr. V. Kurien
D. All crops today are grown using some
29. Root nodules of leguminous Plants contain
form of genetic engineering.
A. Anabaena
24. Traditional farmers grow several crops on B. Mycorrhiza
the same plot of land in a practice referred
C. Rhizobium
to as
D. Azolla
A. monoculture
30. Which of the following type of bees are
B. polyculture
found very less number in the bee hive?
C. aquaculture A. Worker Bee
D. slash and burn B. Queen bee
25. What was the first genetically modified C. Male bee
food on the market that was ripened on D. None of these
the vine and could be transported without
31. (EZ question) Which one of these is a ben-
bruising?
efit of GM Food?
A. Cucumber A. Very toxicc
B. Orange B. Tastes nicer
C. Tomato C. C a n c e r
D. Strawberry D. Expensive

32. The desirable agronomic characters im- 37. What is monoculture?

proved using crop variety programmes are A. People of the same culture
called

B. Single variety of crops grown in large
A. Tallness and dwarfness areas
B. draught C. Couple of varieties of crops grown in
C. salinity large areas
D. cold D. None of above
33. How monoculture effects animal species? 38. fish farms exist in order to
A. decrease the amount of fish in the sea.
A. Fewer animal species will adapt to the
same plant species B. increase the level of protein consump-
tion.
B. It is easier for all animals to live in
monoculture environment because it cre- C. prevent fish from extinction possibili-
ates very stable environment ties.
C. It will not affect any animal popula- D. increase types of fish species.
tions living in the area 39. What fruits are genetically modified?
D. None of above A. Banana
34. Agriculture is best defined as B. Deja vu
A. the hunting and gathering C. Papaya
B. the altering genetic material of plants D. Strawberry
C. the cultivation of plants/domesticating 40. Berseem, Oats or Sudan grass are exam-
animals ples of
D. using technology to increase produc- A. Cereals
tion B. Pulses
35. What is the first GM animal that got ap- C. Spices
proved? D. Fodder crops
A. Salmon 41. Sustainaible agriculture is
B. A cow A. production of crops without degrading
C. A fish the environment
D. D o g g y B. growing of GM crops only
C. Both
36. What could be far more dangerous effect
of using insecticides to control pests? D. None
A. Insecticide being ineffective 42. Which of the following is not macro-

nutrient?
B. Pest gaining resistance against the in-
secticide A. Iron
C. Spending more money on pesticide B. Potassium
than you can earn C. Nitrogen
D. Pesticide effecting the crop itself D. Phosphorus

43. What is the process of growing two or C. No, they are not labeled.
more crops in a definite pattern?
D. Yes, they look different.
A. Crop rotation
B. Inter-cropping 49. Hybridisation is the technique of
C. Mixed cropping A. cross breeding between two geneti-

cally different plants
D. Organic cropping
B. inserting new gene into the genome of
NARAYAN CHANGDER
44. Silver revolution is related to Crop of interest
A. Crop production C. Both
B. Milk production D. None
C. Egg production
50. of every four seeds in the world is sold by
D. Honey production
45. What type of farming is practiced to pro- A. McDonald’s

duce food for sale off the farm?
B. Monsanto
A. Commercial
C. Mickey Mouse
B. subsistence
D. Moravian
C. seed
D. vegetative 51. (EZ question) Which one of these is a risk
of GM Food?
46. Which one is not a source of carbohy-
A. Cheap
drate?
B. Less pesticides
A. Rice
B. Millets C. Allergic reactions
C. Sorghum D. Faster growth

D. Gram 52. A reason that the food industry is modify-
ing organisms is
47. When was the Golden Rice introduced?
A. Larger Organism
A. year 2000
B. year 2010 B. To make it more appealing
C. year 1900 C. To give it a longer shelf life

D. year 1990 D. All of the above
48. In a grocery store, would one be able to 53. Which of the following fish is a middle
tell what fruits were grown using genetic zone feeder in the polyculture of fish?
modification? A. Catla
A. Yes, they would have a genetically en-
B. Mrigal
gineered label.
C. Rohu
B. No, they look the same as all the other
fruits. D. Silver carp

54. Which one of the factors given below is C. Three, (FDA, EPA, and CFSAN)
one of the major causes of famine, other D. One, (All the crazy scientists in the
than weather, wars and overpopulation?

world)
A. Drought
59. Which one is an oil yielding plant among
B. Flooding
the following?
C. Heavy winds
A. Lentil
D. Uneven distribution of food around the
B. Sunflower
world
C. Cauliflower
55. These were released in Australia to eat
cane beetles, but now they are an invasive D. Hibiscus
species and number in the millions.
60. Kharif crops are grown from period
A. dingo
A. April to May
B. Kangaroo
B. August to September
C. Cane toad
C. June to October
D. Rabbits
D. November to April
56. Animal husbandry is done for the follow-
ing purposes (i) Milk Production (ii) Agri- 61. What is the name used to describe a ma-
cultural work (iii) Meat production (iv) Egg ture male chicken?
production A. Hen
A. (i), (ii) and (iii) B. Rooster
B. (ii), (iii) and (iv) C. Tom
C. (iii) and (iv) D. Capon
D. (i) and (iv)
62. Why are GM foods produced?
57. What is plant genetic modification? A. To be resistance to diseases and have
A. Adding chemicals to foods to preserve a better nutrition profile
them. B. Engineered GM foods are produced for
B. Making synthetic foods using artificial, a better bad nutrition profile. They will
manmade proteins. “profit” us by giving us diseases
C. Inserting a gene with a beneficial trait C. Correct answer
into a plant cell. D. To destroy humanity slowly but surely
D. Taking immature plants and adding
steroids to make them grow bigger and 63. What standards are GM foods held to?
stronger. A. A whole complicated system
58. How many agencies control the GM and B. Slightly different from traditional
traditional food safety? foods
A. Four, (FDA, EPA, USDA, and (CFSAN) C. The same as traditional foods
B. Three, (FDA, EPA, and USDA) D. I have no clue / I did not pay attention

64. What do invasive species do to the habitat 70. Rohu and catla are types of
they move into? (paragraph 2)
A. Freshwater fish
A. crowd out local plants and animals
B. Marine water fish
B. eat all the mice and deer
C. Both I and II
C. create a food chain
D. None of these
D. none of above
71. Which type of irrigation sends water to
NARAYAN CHANGDER
65. How many steps are there to the GM
foods safety assessment in the final the root zone of plants?
stage? A. drip
A. Three, in the final stage B. pop-up heads
B. Twenty one, in the first stage C. side-roll watering
C. Zero, there is no safety assessment
D. transpiration
D. Two, in the final stage
72. The primary cause of invasive species in-
66. Which one of the following species of troduction is
honey bee is an Indian species?
A. too much food
A. Apis dorsata
B. Apis florae B. human actions
C. Apis cerana indica C. weather events

D. Apis mellifera D. asteroids
67. The best description of a GMO is 73. A negative of GMOs is that

A. Hybrid species. A. They are creating herbicide tolerant
B. Natural organisms. crops.
C. Artificially manipulated species. B. There is insufficient research to know
the long term impacts they may have.
D. Healthiest species.
C. There is higher crop production.
68. Kharif crop is
D. They require fewer materials to grow
A. summer season crop
crops.
B. Winter season crop
C. Rainy season crop 74. In order to obtain a higher yield, farmers
must undertake various agricultural prac-
D. none of above tices. Which is the first step in this pro-
cess?
69. Mullets, prawns, mussels are examples of
A. Fresh-water fishes A. Addition of manure
B. Finned fishes B. Preparation of soil

C. Shell fishes C. Harvesting
D. Marine fishes D. Irrigation

75. Repeated application of irrigated water in C. Mrigal

dry climates leads to D. Hilsa

A. a drop in productivity of the land by
more than 10%, leading to desertification 80. What is the scientific name of the Italian
bee?
B. a build up of nutrients, leading to in-
creased levels of erosion A. Apis cerana indica
C. a build up of salts in the soil, leading B. Apis mellifera
to salinization C. Apis dorsata
D. decreased phosphorus and nitrogen, D. Apis folrea
leading to eutrophication
81. What’s one EFFECT of pythons invading
76. What government agency regulates plant
the Everglades?
modification in the United States?
A. the number of small mammals, like
A. EPA (environmental protection
mice, are decreasing
agency)
B. the number of white-tailed deer is in-
B. CIA (central intelligence agency)
creasing
C. SPCA (society for the prevention of cru-
C. pythons can grow to be 18 feet long
elty to animals)
D. AARP (american association of retired D. none of above
persons) 82. Select examples of GMOs from the list be-
77. What is the other name for Apis cerana in- low. (Select all that apply.)
dica? A. Maize
A. Indian Buffalo B. Canola oil
B. Indian bee C. Cotton
C. Indian cow D. Papaya
D. Indian horse
83. Blue revolution is related to
78. What is a native specie? A. Crop production
A. A specie that is local and has lived in B. Fish production
the same place
C. Milk production
B. A specie who has come from another
state or country D. Egg production
C. A specie that has no “home” and trav- 84. Are the rules for safety of genetically mod-
els for its whole life ified foods different from regular foods?
D. None of the above A. No, they are the same
79. Which of the following is a marine species B. Yes, completely different
of fish? C. Somewhat different
A. Rohu D. What is this question even asking? ? ?
B. Catla ???

85. Which bees lay eggs in the bee hive? C. There is not enough research.
A. Worker bee D. They are changing natural ecology.
B. Queen bee
91. Culture fishery is a technique which is con-
C. Male bee cerned with culturing,
D. None of these A. Feeding
86. What are genetically modified (GM) organ- B. Breeding
isms and GM foods?
NARAYAN CHANGDER
C. And production of fish in marine and
A. Foods with higher quantities fresh water fisheries
B. Organisms with more fur D. all of the above
C. Foods or organiisms with DNA modi-
fied in a way that doesn’t occur naturally 92. What is the most popular GMO crop culti-
vated in the United States?
D. Food and organisms that have been in-
jected with hormones A. Corn
B. Soybean
87. Cyperinus and Parthenium are types of
C. Cotton
A. Diseases
B. Pesticides D. Squash
C. weeds 93. What was the very first commercial genet-

D. pathogens ically modified medical product?
A. Steroids
88. Nitrogen, phosphorus and potassium are
examples of B. Aloe vera lotion
A. Micro-nutrients C. Human insulin
B. Macro-nutrients D. Rabies vaccine
C. Fertilizers
94. More than countries have GMO label-
D. Both i and ii ing laws.
89. Crossing between genetically dissimilar A. 20
plants to obtain crops having useful char- B. 40
acteristics
C. 60
A. Genetically modified organisms
D. 80
B. Hybridization
C. Agronomics 95. GMO stands for
D. None of them A. Genetically Modified Organism
90. A benefit of GMOs is that.. B. Genetically Made Organism
A. they are creating super bugs. C. Generically Made Organ
B. They are producing more crops. D. Generically Modified Organism

9. Food Product Development
9.1 Sensory Evaluation and Testing

1. Jeopardy Style Question:Religion/Religious B. commenting on the taste of the food
PracticesLifestyleHoliday traditions C. using body language to express
A. What is physical? fellings about the food
B. What is psychological? D. All of the above
C. What is cultural? 5. What taste factors are affected by age?
D. What is environmental? A. TemperatureAgeTaste blind
2. Which sample will provide the most in- B. ColorTextureSmell
tense flavors for comparison? C. astringencyvolatilityaroma
A. lasagna that is served piping hot D. none of above
B. lasagna tested at 10 a.m.
6. What is chewiness?
C. lasagna tested under red lights
A. How well 1 part of a food slides past
D. lasagna that is served warm another without breaking
3. When conducting a taste test of new soft B. Refers to the size of the particles in a
drink samples, which will result in the food product
most valid results? C. How easily a food shatters or breaks
A. serving at room temperature apart
B. serving chilled D. Food’s resistance to pressure
C. serving on ice E. Thinness or thickness of a product
D. serving warm 7. Which texture quality describes pourabil-
4. During a taste test panel a tester should ity of a food
refrain from A. Firmness
A. making verbal signs to other testers B. Consistency

9.1 Sensory Evaluation and Testing 488
C. Chewiness 13. Which method of identifying a food sample

D. Astringency will create the least psychological bias?
A. 014, 523, 617
8. What is the impact of sipping warm water
B. 25, 54, 39
between tasting samples of food?
C. 4, 5, 6
A. clearing the mouth of food residue
D. AA, AB, AC
B. cooling the mouth after testing hot
foods
NARAYAN CHANGDER
14. What term means an educated guess as to
C. erasing the memory of previous fla- the answer of your own question? ?
vors A. hypothesis
D. intensifying food flavors B. theory
9. The variable being tested. The one thing C. problem
you change. D. conclusion
A. independent 15. A flavor preference based on negative or
B. dependent positive experiences with food is called
C. control
A. taste bias
D. none of above
B. subjective evaluation
10. Jeopardy Style Question:GeographyClimateFood
C. psychological bias
costsObtainability
D. objective evaluation
A. Physical
B. Psychological 16. Which variable must stay the same in an
experiment in order for the experiment to
C. Cultural
be valid?
D. Environmental A. Independent
11. What term means an educated guess to a B. Dependent
question? ? C. Constant
A. hypothesis D. none of above
B. theory
17. Food Scientist conduct a subjective evalua-
C. experiment tion called a
D. study A. Taste Test
12. Which causes analysis to be subjective B. Sensory Evaluation
rather than objective? C. Calorie intake
A. estimating time to bake D. Nutritional Value
B. identifying liquids based on pH 18. There are many different types of sensory
C. measurement of irregular shaped ob- tests. Which one of the following is NOT
jects a sensory test?
D. personal texture preferences A. Ranking test

B. Discriminatory test 23. Define astringency?

C. Liking test A. The ability of a substance to draw up

muscles in the mouth
D. Triangle test
B. The ability of a substance to cause a
19. What is Brittleness? sweet taste in the mouth
A. How well 1 part of a food slides past C. The ability of a substance to cause a
another without breaking dry sensation in the mouth
B. Refers to the size of the particles in a D. The ability of a substance to cause a

food product numbing sensation in the mouth
C. How easily a food shatters or breaks 24. When evaluating appearance what is the
apart evaluator looking for?
D. Food’s resistance to pressure A. Size, shape, condition, & color
E. Thinness or thickness of a product B. Hue:Basic colorValue:Lightness or
darkness of the colorChroma:Intensity
20. When measuring appearance what is the C. How food feels to the fingers, tongue,
evaluator looking for? teeth, and palate (roof of the mouth)
A. Size, shape, condition, & color D. none of above
B. Hue:Basic colorValue:Lightness or
25. Babies are born preferring
A. sour taste
C. How food feels to the fingers, tongue,
teeth, and palate (roof of the mouth) B. bitter taste
D. none of above C. sweet taste

D. salty taste
21. Testable predictions that explain certain
observations 26. Decide which sensory test is this:”3 sam-
ples are given, 2 are the same and 1 is
A. experiment different. Spot the odd one out.”
B. test panel A. Ranking test
C. hypothesis B. Rating test
D. results C. Triangle test
22. We can improve a dish nutritionally by the D. Oblong test

following methods except for 27. Which testing control will result in the
A. varying the methods of cooking most accurate prediction of the success of
a new breakfast cereal?
B. preparing stock by boiling meat bones
or vegetables A. age of panelists
C. replacing processed food with fresh B. colored lights

food C. temperature of samples
D. overcooking the vegetables D. trained testers

28. Define volatile. 33. A salt that interacts with other ingredients
to enhance salty and sour tastes
A. Substances that contain particles that
evaporate or become gaseous quickly A. sea salt
B. A type of computer memory that is very B. monosodium glutamate
fast but also very expensive
C. iodized salt
C. A stock market term that describes
D. kosher salt
stocks that are highly unpredictable
NARAYAN CHANGDER
D. A type of computer file that can be eas- 34. What is the first step to the scientific
ily changed or altered method? ?
A. stating your hypothesis
29. This term means information
B. testing your hypothesis
A. variable
C. asking the question
B. hypothesis
D. analyzing the results
C. controlled
D. data 35. The following list makes up the criteria for
sensory evaluation except for
30. Jeopardy Style Question:Body chem-
A. observe the appearance
istryNumber of taste budsAgeGender
B. taste the food samples provided imme-
A. What is physical?
diately
B. What is psychological?
C. chew the food and record the taste,
C. What is cultural? flavour and texture.
D. What is environmental? D. after swallowing, note the aftertaste
31. Which of the following is an example of a 36. A texture quality based on the ease with
psychological influence on food choices? which one part of the food slides past an-
other without breaking
A. A Jamaican eats a lot of tropical fruit.
A. chewiness
B. A Hindu does not eat beef.
B. graininess
C. A consumer always chooses the same
brand of yogurt. C. brittleness
D. A child is unable to taste sweets. D. firmness
32. How many uncontrolled variables are you 37. Erin has a large number of taste buds per
allowed to have in a controlled experi- square centimeter. This makes her a su-
ment? ? pertaster. In which influence in sensory
analysis will she have an advantage?
A. one
A. cultural
B. two
B. environmental
C. as many as you would like
C. physical
D. the number depends on the experi-
ment D. psychological

38. Supertasters can have as many as 43. Alex became seriously ill after eating tacos
taste buds per square cent. and now dislikes Mexican food. This bias
will impact his ability to judge fairly in

A. 500
which area of influence in sensory analy-
B. 900 sis?
C. 1100 A. cultural
D. 1500 B. environmental
39. The following are descriptions of paired C. physical
comparison test except for D. psychological
A. Pair of coded samples given for spe-
cific comparison of a quality such as 44. How many food samples can generally be
sweetness, crunchiness and etc. evaluated at one time during sensoryeval-
uation?
B. Pair of coded food samples to check
which helps to indicate which sample is A. 10
preferred over another. B. 9
C. Pair of coded samples to provide dif- C. 7
ferent variety of options for consumers to
taste and eat. D. 5
D. none of above 45. Jeopardy Style Question:Label terms-
Brand namesAdvertisingPeersSet-
40. Which sense is determined by the olfactory
tings/Format of taste testing
bulb?
A. What is physical?
A. Taste
B. What is psychological?
B. Touch
C. What is cultural?
C. Sight
D. What is environmental?
D. Smell
41. A food’s taste would suffer most from 46. Which factor cannot be controlled during a
taste test panel?
A. a bland color
A. Temperature
B. a cold with a stuff nose
B. Personal preferences
C. an unappealing texture
C. Interaction with other testers
D. all are equally damaging
D. Lighting
42. Which type of taste panel is most likely
used to determine the marketability of a 47. Which numerical scale will be the most ef-
new flavor of ice cream? fective for a sensory evaluation?
A. consumver A. 1 to 11
B. professional B. 1 to 9
C. research C. 1 to 5
D. supertester D. 1 to 3

48. Explanation based on a body of knowledge B. Taste bias is a form of prejudice based
gained from many observations and sup- on a person’s cultural background.
ported by the results of many experiments C. Taste bias is a form of discrimination
A. hypothesis based on a person’s food preferences.
B. experiment D. none of above
C. theory
53. These are the sensory properties of ap-
D. list pearance are the following except for
NARAYAN CHANGDER
49. When measuring texture, what is the eval- A. odour
uator looking for? B. colour
A. Size, shape, condition, & color C. size and shape
B. Hue:Basic colorValue:Lightness or D. surface texture
54. What is Consistency?
C. How food feels to the fingers, tongue,
teeth, and palate (roof of the mouth) A. How well 1 part of a food slides past
another without breaking
D. none of above
B. Refers to the size of the particles in a
50. Which testing control will result in taste food product
panelists who are fresh, alert, and re-
C. How easily a food shatters or breaks
laxed?
apart
A. conduct the panel in the morning
D. Food’s resistance to pressure
B. mask sounds with soft music
E. Thinness or thickness of a product
C. test even numbers of samples
55. The school cafeteria has dyed most of the
D. use large consumer groups
food green for St. Patrick’s Day. The jani-
51. Read the following instruction and decide tor noticed that more of the mashed pota-
which sensory test this is:”The cupcakes toes were thrown in the trash than usual.
marked A, B and C are made with dif- Which influence on food likes and dislikes
ferent amounts of sugar (25g, 50g and has altered the students’ diets?
75g). Please record your answer accord- A. cultural
ing to the sweetness level with 1 being not
B. environmental
sweet enough, 2 being slightly sweeter
and 3 being just right.” C. psychological
A. Ranking test D. religious
B. Rating Test 56. What do subjective and objective analyses
C. Triangle Test have in common?
D. Oblong Test A. they require careful observations
52. What is taste bias? B. they use metric measurements
A. is a like or dislike that is linked to past C. they interpret personal bias

positive or negative experiences D. they involve accurate measurements

57. Marcia has a sensory evaluation form she C. mouthfeel

used from a brownie sample test. Which D. smell
sensory characteristic needs to be added

for evaluating snack cracker samples? 63. What is graininess?
A. brittleness A. How well 1 part of a food slides past
another without breaking
B. chewiness
C. chroma
food product
D. volatility
58. Non tasters has as few as taste buds apart
per square cent. D. Food’s resistance to pressure
A. 20 E. Thinness or thickness of a product
B. 30 64. What is Firmness?
C. 40 A. How well 1 part of a food slides past
D. 50 another without breaking
59. The variable that is your result. Usually
food product
measured.
A. independent
apart
B. dependent
D. Food’s resistance to pressure
C. control E. Thinness or thickness of a product
D. none of above
65. What term means using your senses to
60. Which factors could sway a tester gather information
A. enviroment of the testing room A. diagnosis
B. psychological biases B. observation
C. influences from other testers C. inference
D. all of the above D. judgement
61. Which sample labeling system will result 66. Which one is NOT an example of herbs and
in the least psychological bias during sen- spices?
sory analysis? A. Rosemary
A. 1 letter B. Lentils
B. 2-digit numbers C. Basil
C. 3-digit numbers D. Thyme
D. 3 or more letters 67. The odor of food.
62. The sensation we experience when we A. aroma
bite and chew food is called B. texture
A. aroma C. taste
B. flavour D. appearance

68. Which sample label will result in the least B. 2

psychological bias during sensory analy-
sis? C. 58
A. AK D. 614
NARAYAN CHANGDER

10. Food Waste Reduction and
Sustainability
10.1 Food Waste Reduction Strategies

1. The most expensive but most efficient C. increased use of land area over other
method of irrigation is types of animal farming.
A. Sprinkler D. high concentrations of animal waste.
B. surface 4. What does the term “seasonal” mean in
C. Drip terms of fruit and vegetables?
D. Basin A. Different foods are popular in each
season
2. Desertification usually occurs when B. The time of year when fresh produce
A. humans leave an area alone to un- is at its peak
dergo secondary succession C. Foods can deteriorate faster in sum-
B. soil productivity decreases due to mer months
drought and poor farming practices D. People cook more soups in winter
C. winds carry large amounts of sand months
from nearby deserts
5. What is though to be causing the decline
D. irrigation water is continually used in of BC wild salmon?
arid regions of the country
A. warm waters
3. CAFOs make meat more economical, but B. overfishing
may have some negative environmental C. predation
impacts. These include all of the following
EXCEPT D. aquaculture
A. increase in nutrients in stormwater 6. Which would NOT be a reason to use GM

runoff. crops?
B. increase in sediments in stormwater A. Using GM crops can increase crop
runoff. yields.

10.1 Food Waste Reduction Strategies 496
B. Using GM crops can reduce use of in- 11. How does clear-cutting of forests change
secticide sprays. the water cycle?
C. Using GM crops may be able to feed A. there will be an increase in transpira-
more people faster. tion
D. Using GM crops can increase pesticide B. there will be an increase in evapora-
resistance in pests. tion
C. there will be a decrease in run-off
7. excessive irrigation in drier climates leads
NARAYAN CHANGDER
to D. there will be a decrease in sedimenta-
tion
A. local and regional flash flooding
B. increased water tables 12. What does a ‘Best Before’ date indicate?
C. increased soil salinization A. The food item cannot be consumed af-
ter this date
D. increased crop yields
B. The food item has to be opened imme-
8. Which Fishing technique is considered the diately on this date
most destructive? C. The food item is no longer in it’s prime
A. Drift Nets eating condition
B. Trawling D. The food item loses all it’s nutrients af-
ter this date
C. Baiting
D. Breeding 13. Which of the following is NOT a way farm-
ers would traditionally modify plants in
9. When roots become saturated with water the past?
due to over-irrigation, it causes death in A. transgenic manipulation
plant roots. This is called:
B. selective breeding
A. salinization
C. saving seeds
B. desertification
D. cross-pollinating
C. agroforestry
14. has been linked to colorectal cancer
D. waterlogging
and foods that contain mostly saturated
10. Why are mangroves important habitats fat are linked to unfavourable blood lipid
for the fishing industry to consider protect- levels and a higher risk of type 2 diabetes.
ing? A. Candy
A. They provide breeding areas for many B. Too much milk
species, including fish. C. Processed Meat
B. They protect from coastal erosion, D. Not enough water
flooding, and storm damage.
C. They are easily transformed into 15. In sensory evaluation, using your sense of
closed aquaculture systems. smell is also referred to as
D. They oxygenate the water via their A. Appearance

root systems. B. Texture

C. Taste preference requirements? (you can select

D. Aroma up to 4 correct responses)

A. How the ingredient contributes to tex-
16. Which country has the largest wild catch ture
fishing industry?
B. How it impacts the colour of the final
A. Peru product
B. Equador
C. How it changes the taste of the final
C. Chile product
D. Bolivia D. How it impacts the chemical reactions
in the cooking process
17. FILL IN THE BLANK:Capture fisheries
mainly come from ecosystems, while 21. What is the definition of the tragedy of the
aquaculture species mainly come from commons?
ecosystems.
A. When humans overuse a natural re-
A. freshwater ; marine
source
B. freshwater ; coastal
B. When the short-term, positive effects
C. marine ; benthic go to the individual, while the long-term,
D. marine ; freshwater negative effects are spread out to the
group
18. A high traffic area is likely to have what
C. When humans act selfishly, thinking of
effect on soil?
their own self-interest
A. decrease in nutrients
D. When plants and animals compete for
B. increased compaction space, resources, and/or food
C. increased aeration
22. Which of the following descriptive words,
D. leaching would be MOST appropriate in describing
FLAVOUR?
19. Identify TWO environmental impacts of in-
tensive capture fisheries. A. Bitter
A. Intensive fishing can result in a reduc- B. Sharp
tion of natural capital that lowers the ca-
C. Weak
pacity of fish stocks to recover.
B. Increase in nutrients from feeding D. Bright
the fish can lead to eutrophication (algal
blooms). 23. Which of the following is NOT a strategy
to reduce food waste?
C. Exotic invasive species may escape
farms accidentally. A. Meal planning
D. Some fishing methods can damage ma- B. Careful storage of food

rine habitats. C. Check the fridge before going to the su-
permarket
20. What other aspects do we need to consider
when substituting ingredients for health or D. Throw out leftovers

24. What is bycatch? 29. What is overfishing?

A. Catching other sea life than what you A. The removal of bad fish from a environ-
were aiming to catch ment
B. Fish caught as the ships go by B. The removal of fish/ species of fish
C. Fish that escapes out of nets from a body of water at a rate that the
species can not replenish in time.
D. Fish caught at the very end of the fish-
ing season C. The removal of dead fish from a body
NARAYAN CHANGDER
of water
25. Clearcutting is
D. none of above
A. A timber harvesting practice where all
trees larger than 20 feet tall are cut har- 30. Deforestation has resulted in
vested. A. more farmland in some places but
B. When logging companies plant new more desertification in others
saplings in an area bigger than 1 hectare. B. more farmland in some places and less
C. A timber harvesting practice where all desertification in others
of the trees in a given area are harvested C. less farmland in some places but more
at the same time. desertification in others
D. When forestry services clear out the D. less farmland in some place and less
underbrush in a given area. desertification in others
26. Industrial logging in a deciduous forest can E. no noticeable change in the amount of
cause farmland or desertification
A. an increase in atmospheric CO2 31. Which category of food items can be do-
B. a decrease in flooding nated to charities that accept food dona-
C. an increase in atmospheric O2 tions?
D. an increase in ecological services A. Expired Food

B. Food more than 3 months before the
27. Which of the following is the leading use ‘Expiry’ date
of water globally?
C. Half-eaten food
A. Domestic/Residential
D. All of the above
B. Industry
C. Business/Commercial 32. What form of nitrogen is found in the at-
mosphere and then captured by nitrogen
D. Agriculture
fixing bacteria?
28. DDT, an insecticide, is in the envi- A. N2
ronment. This means it doesn’t break
B. NH4
down/decompose. It lasts a long time.
C. NO2
A. persistent
D. NO3
B. synergistic
C. acute 33. Extensive agriculture involves
D. threshold A. lots of land and labor

B. little land and labor C. 665 000 19%

C. lots of land; less labor D. 596 000 19%

D. lots of labor; less land 39. Identify TWO benefits of aquaculture.
34. Which of the following is a positive out- A. It meets the rising need to feed more
come of tilling? mouths (protein)
A. reduced soil drainage B. It provides a livelihood for millions of
B. increased soil erosion people
C. increased aeration C. It lessens our negative impacts on the
environment
D. decreased crop production
D. It is more likely to produce algal
35. What species of fish supplied Peru with blooms than commercial fishing.
much of its wealth historically?
40. An aspect of a design brief that MUST be
A. Cod
included in your prototype is called a..
B. Anchovy
A. Consideration
C. Tuna
B. Constraint
D. Salmon
C. Evaluation Criteria
36. Many fish captured by commercial fish- D. Exception
ing are not meant for human consumption.
Fish that is not used for human consump- 41. Identify a pair of animal species whose
tion is used to produce (Choose 3) harvesting is considered controversial.
A. Fertilizers A. Tilapia & shrimp
B. Pet food B. Seals & whales
C. Feed for livestock/aquaculture farms C. Salmon & algae
D. Ice cream D. Eels & tuna
E. Rubber E. Sharks & crabs
37. The industrialized agriculture system shuts 42. Which port is the center of the Peruvian
down without what key ingredient? fishing industry?
A. cheap fossil fuel energy A. Lima
B. genetically modified organisms B. Trujillo
C. efficient food processing plants C. Piura
D. The Food Quality Protection Act D. Tacna
38. To Recap (Fill In The Blanks);There were 43. Which of the following agricultural inputs
tonnes of food waste generated in were the most recent technological innova-
2020, and of the food waste gener- tions employed in less developed countries
ated in 2021 were recycled. during the Green Revolution?
A. 665 0008% A. Metal plows and harvesting equipment
B. 596 0008% B. Irrigated farm fields

C. Seed hybrids and animal breeds 48. Improving food skills by cooking and
D. Chemical fertilizers and pesticides preparing food at can contribute to im-
proved food choices and eating behaviours
E. Terracing in highland terrain among Canadians of all ages. It may also
44. Marine fisheries are particularly suscepti- make it easier for Canadians to reduce
ble to the tragedy of the commons because household food waste.
A. fish are r-selected species that experi- A. work

ence boom and bust cycles. B. school
NARAYAN CHANGDER
B. fish are highly migratory, so they don’t C. the grocery
belong to any one nation.
D. home
C. pollution is highest in areas with high
fish populations. 49. What is one drawback of Drift Net fishing
D. international waters are governed by A. Cost of fish is too high
antiquated nautical law. B. Legal in every state
45. The toxin Bt (bacillus thuringiensis) comes C. A lot of unwanted fish are caught and
from a cell. discarded
A. bacteria D. none of above
B. protist 50. Which is effective because it can trap an
C. corn plant entire school of fish?
D. fungus A. gill net
46. Emphasis on use of pesticides, herbicides, B. dredge net

and monoculture C. purse seine
A. green revolution D. trawl net
B. agricultural revolution E. longlining
C. industrial revolution
51. All of the following are characteristics of
D. subsistence agriculture genetically engineered crops EXCEPT
47. Identify TWO environmental impacts of in- A. resistance to disease
tensive aquaculture. B. high water needs
A. Some species may be caught as by- C. need less fertilizer
catch which can have a negative impact on
D. faster growing
their population.
E. higher yielding
B. Increase in organic sediments from
fish waste which can result in reduction 52. In which of the following areas are most
of oxygen levels. capture fisheries located?
C. Invasive (exotic) species can escape A. Coastal waters.
and compete with local species.
B. Deep ocean waters.
D. Reduction in fish stocks can have a
detrimental effect on predators of fish C. Lake ecosystems.
caught. D. River ecosystems.

53. Which of the following is NOT an option to 58. Which of the following behaviour tips is
use as a substitute for eggs in baking? included in the new food guide?

A. Apple puree A. Eat with others
B. Egg whites B. Cook more often
C. Mashed banana
C. Enjoy your food
D. Flax / chia seeds
D. All of them
54. Overgrazing of grasslands can lead to re-
duced range quality. Two of the major ef- 59. How does food waste negatively impact
fects of overgrazing are the environment?
A. erosion and desertification A. We have to hire more garbage removal
B. eutrophication and increased methane staff
production B. It goes into landfill, breaks down and
C. higher fire potential and increased pro- releases methane gas
ductivity C. Food waste costs Australia billions of
D. higher primary productivity and am- dollars each year
monification
D. It is irresponsible
55. A farmer discovers pests have become re-
sistant the the atrazine she’s been using 60. Which country has the largest aquaculture
so she must use larger, more frequent industry?
doses. This is known as A. Peru
A. the pesticide treadmill B. Equador
B. both an acute and a chronic effect
C. Chile
C. a synergistic effect
D. Bolivia
D. an antagonistic effect
61. What percentage of World fish stocks are
56. The three numbers on a bag of fertilizer
already fully exploited?
represent all of the following EXCEPT
A. nitrogen A. 50%
B. phosphorus B. 60%
C. magnesium C. 70%
D. potassium D. 80%
57. What is a fishing quota?
62. Which ingredients need to be eliminated or
A. The number of fish that is not allowed substituted if you have a LACTOSE INTOL-
to be fish in a fishery. ERANCE?
B. The money fishing companies get for A. Milk
catching fish
B. Sugar
C. The maximum quantity of fish that is al-
lowed to be removed from a fishery. C. Chicken
D. none of above D. Eggs

63. Why is overfishing common? C. increase palm oil production in poor

A. Property rights:no one owns the fish countries
B. it represents a Zero sum game D. reduce the amount of meat consump-

tion worldwide
C. Technology outcompetes natural
E. reduce the production of nitrogen fer-
predators
tilizers
D. Humans have been fishing the same
waters for centuries 68. environmental advantage of no-till agricul-
NARAYAN CHANGDER
ture
64. What is linked to a lower risk of cardio-
A. less erosion
vascular disease?
B. decrease in labor costs
A. Drinking a glass of milk each day.
C. increased use of herbicides and pesti-
B. Eating more fruits and vegetables.
cides
C. Eating 2 servings of meat or alterna-
D. increased need for irrigation
tives.
D. Eating an apple every week. 69. Toxins that get passed up the food chain
in increasing amounts
65. Cattle release what type of greenhouse A. biomagnification
gas as a result of fermentation in their di-
gestive tract? B. compaction
A. Oxygen C. compounding
B. Carbon Dioxide D. non-elimination
C. Phosphorus 70. Which is true about aquaculturing?

D. Methane A. The amount of aquacultured fish has
decreased significantly in favor of wild-
66. Which of the following is an example of a caught fish.
solution to the tragedy of the commons?
B. Aquaculturing requires the same in-
A. Improving literacy among urban popu- puts as other forms of animal agriculture,
lations including feed and antibiotics.
B. Raising tax rates for large corpora- C. Aquaculture operations do not affect
tions the surrounding ecosystem in any adverse
C. Inventing stronger antibiotics way.
D. Passing a law to set limits for fisher- D. All of the above are true.
men
71. TAC is-
67. Which of the following strategies would A. the Total Allowable Catch, which is a
help ensure that we can provide food for limit to how many fish can be caught
a growing human population? B. the Total Accountable Catch, which is
A. Increase ethanol production in indus- a limit to how many fish can be counted
trialized nations C. the Transfer Application Commerce,
B. encourage parents to have more off- which is a way for fisherman to trade sup-
spring to increase available farm labor plies and catches

D. the Total Area of Catching, which is C. Cod

a limit to where fisherman can use their
D. Seals
nets

72. What restrictions are placed on fishing in 77. Which of the following descriptive words,
marine reserves? would be appropriate when describing
TEXTURE?
A. Fishing is not restricted in marine re-
serves. A. Salty
B. Fishing is allowed, but only at levels be- B. Chewy
low the maximum sustainable yield C. Strong
C. Fishing is allowed, but only species
D. Pale
that are not endangered
D. All harvesting of marine organisms is 78. The cutting and burning of trees
illegal in marine reserves
A. has no affect on the environment.
73. Which methods of irrigation is the least ef- B. releases carbon dioxide and con-
ficient with the highest rate of evapora- tributes to climate change.
tion?
C. is beneficial to ecosystems and animal
A. spray irrigation habitats.
B. drip irrigation D. reduces flooding and erosion.
C. furrow irrigation
D. flood irrigation 79. is the act of raising and harvesting
fresh or saltwater plants and animals.
74. Which trophic level would be able to feed A. Polyculture
the most people?
B. Bioengineering
A. producers
C. Aquaculture
B. primary consumers
C. secondary consumers D. Propagate
D. tertiary consumers 80. Green Revolution technology has resulted

in which of the following in modernagricul-
75. Which of these is not an example of a com-
ture?
mons?
A. The air A. The development of high-yield grains
and the expansion of cultivated areas
B. The ocean
B. The construction of new irrigation sys-
C. Privately owned farms tems and a reduction in the use of fertiliz-
D. none of above ers
76. Which species grown in aquaculture has C. An increase in the circulation of invest-
had significant detrimental consequences ment capital to help the poorest farmers
to coastal mangrove habitats in Thailand? D. The loss of prime agricultural land and
A. Tilapia smaller yields from grain crops
B. Shrimp E. The end of famine in the world

10.2 Sustainable Food Production and Processing 504
81. “Roundup ready” GM crops are geneti- 83. What are some examples of protein
cally modified to foods?
A. be resistant to Roundup, a glyphosate A. nuts and seeds
herbicide
B. tofu
B. resist freezing temperatures
C. bananas
C. reproduce quickly and enable farmers
to save seeds D. fish
NARAYAN CHANGDER
D. be easier to harvest E. rice
82. What are considered “the commons” 84. All of the following are problems created
A. Common house hold items like knifes, by the deforestation of rainforests ex-
spoons, and forks. cept?
B. A renewable resource owned by no A. increased erosion
one and available for use by anyone at lit-
tle or no charge B. loss of biodiversity in the area
C. A field where college students can sit C. changes in local rainfall levels
outside in between classes D. an increase in the availability of graz-
D. none of above ing land
10.2 Sustainable Food Production and Processing

1. A design brief is important in the process B. Multicropping
of product development as it: C. Responsible irrigating
A. Provides a statement that defines the
D. Heavy use of pesticides
criteria for evaluation.
B. Identifies the processes to be used 4. What may NOT lead to desertification of
when developing a new product. farmland?
C. Defines the aims and intentions of a A. no-till farming
new product and its specifications. B. over grazing cattle
D. Includes series of steps a company C. soil erosion
will take to develop a new product.
D. none of above
2. capable of being broken down by biological
processes, such as the action of bacteria 5. Tea, coffee, sugarcane and rubber are
A. biodegradable grown in
B. leachate A. Subsistence farming

C. recycling B. Plantations
D. solid waste C. Shifting cultivation
D. Mixed farming
3. Which of the following is NOT an approach
to sustainable crop production? 6. Which of the following are sustainable
A. Conserving water forms of traditional farming? (Multiple an-

swers may be correct. Make sure to select 11. Junk food promotes overeating because-
ALL correct answers.) A. It offers more calories in small quanti-

A. intercropping ties
B. crop rotation B. It’s low in fiber
C. polyculture C. It’s high in fat, sugar and salt
D. monoculture D. It tastes good
12. Who should care about food waste?

7. is the leading producer of coffee in the
world A. Only mother because she cooks din-
ners.
A. Ecuador
B. Only father because he goes for shop-
B. Venezuela
ping.
C. Timmies C. Only kids because they eat the least
D. Brazil among of all.
D. Everyone should be aware of food
8. What does “reduce” mean?
wasting because it’s our common respon-
A. use more sibility.
B. use less 13. What does “reuse” mean?
C. make new things A. use less
D. save the Earth B. use more
9. Which statement is true about the United C. use again

States’ food system greenhouse gas emis- D. don’t use
sions?
14. Examples of high-risk foods for food poi-
A. production is 6% of greenhouse gas soning include:
emissions
A. Soft cheese, dried pasta, poultry and
B. production is 11% of greenhouse gas eggs
emissions
B. Cooking oil, dried pasta, poultry and
C. transportation is 11% of greenhouse eggs
gas emissions
C. Soft cheese, cooked pasta, poultry and
D. transportation is 80% of greenhouse eggs
gas emissions
D. Cooking oil, cooked pasta, poultry and
10. Costs of renting land, hiring labor, and get- eggs
ting credit are all examples of which influ- 15. is practised in the semi arid and arid
ences on food systems? regions of the world.
A. economic A. Shifting cultivation
B. environmental B. Nomadic herding
C. political C. Plantation agriculture
D. social D. Mixed farming

16. Farmers who grow only enough for per- 21. What is the meaning of the term ‘seasonal
sonal or local use. food’?
A. Sustainable farming A. Fruit and vegetables that are produced
during spring when they are fresh and
B. Subsistence farming ripe.
C. Monoculture B. Food that is produced at the time of the
D. none of above year when it is at its peak and is in plenti-
ful supply.
NARAYAN CHANGDER
17. What are food miles? C. Fruit such as strawberries and stone
A. The type of food you are consuming fruit that are produced locally and are not
per food group transported over long distances.
B. The number of miles your food trav- D. Vegetables such as avocadoes that are
eled from its place of origin to get to your produced in the tropical regions of Aus-
plate tralia and sent to southern states for sale
when they are out of season.
C. Where your food comes from
22. *If not packaged properly, canned foods
D. none of above are vulnerable to what type of bacteria?
18. Who most likely lives in a food desert? A. E. Coli
B. Salmonella
A. Quinn drives by three supermarkets on
her ride home from work everyday. C. Botulinum
B. Tom frequently walks to the farmer’s D. Campylobacter
market to buy fruits and vegetables. 23. The cuisine of a country:
C. Angela walks to a convenience store to A. Is based on the distinctive ingredients
buy food. and cooking techniques of the people of a
D. Theo drives to multiple specialty specific area.
stores to buy local bread, produce, and B. Reflects the traditional ingredients
meat. and flavourings available at a given time
and does not change.
19. What technique is used to create GMOs? C. Is mainly influenced by the religious
A. genetic engineering food laws of the people rather than the ge-
ography or climate of the country.
B. artificial selection
D. Uses only ingredients that are indige-
C. natural selection nous to a particular region and does not in-
D. none of above clude ingredients obtained through trade.
20. Why is some produce thrown away? 24. Land prepared for agriculture using the
slash and burn method
A. it’s the wrong shape
A. fallow
B. it’s too expensive B. swidden
C. farmers need fertilizer C. shifting agriculture
D. none of above D. fertile

25. Which of the following is TRUE of 30. Which of the following is an example of a
hunter/gatherer societies? zoonotic bacterial disease?

A. Found in isolated places A. Anthrax
B. Comprise 25% of total population B. Foot and Mouth Disease
C. Live in very large groups C. Chronic Wasting Disease
D. Rarely, if ever, migrate/move to new D. Kuru

locations 31. Changes the government makes to the
Farm Bill such as the type of food schools
26. Which step in the food system involves
can purchase exemplify which influence on
taking surplus produce to the hungry?
food systems?
A. processing A. contextual/environmental
B. preparation B. social
C. marketing C. political
D. waste recovery D. economic
27. Why is leachate dangerous? 32. A condition that occurs when people do
not consume enough calories or variety of
A. It has toxic fumes
foods.
B. It can leak into our water supply A. Famine
C. It can’t be processed B. Malnutrition
D. none of above C. Diet
28. Tom uses fresh cherries in a pie that he is D. Yield

baking for his family. This is an example 33. Why has there been an increase in the
of which step in the food system? amount of food imported into Australia?
A. food production A. There has been an insufficient supply
B. food distribution of fertilisers available to grow pasture for
livestock.
C. preparation and consumption
B. A period of drought of many years has
D. resources and waste recovery meant farmers have not been able to pro-
duce enough food to meet demand.
29. Beating the egg whites is an important
stage in making meringues and macaroons. C. The weak Australian dollar has re-
The process is an example of: sulted in overseas produced food being
cheaper than locally produced food.
A. Mixing
D. Many consumers are demanding clean,
B. Aeration green food which is being sourced from
C. Creaming Japan, New Zealand and Canada.
D. Folding In Beating the egg whites is an 34. Which region of North Carolina has be-
important stage in making meringues and come a cultural center for food, from both
macaroons. The process is an example of: agricultural and culinary standpoints, with

new farmers’ markets, community sup- C. Food security

ported agriculture arrangements, restau- D. None of the above
rants, and other food and beverage pro-
ducers that prioritize local products, but 39. Freezing and canning allow consumers to
also deals with food insecurity in low- enjoy food out of season. At which stage
income sectors of the community? in the food system does this occur?
A. the costal plain A. food production
B. the sandhills B. food processing
NARAYAN CHANGDER
C. the triangle C. marketing
D. the mountain and foot hills D. purchasing
35. Gelatinisation is the process in which: 40. Which item should you NOT put in your
A. Starch granules absorb liquid in the compost pile?
presence of heat and thicken the liquid A. food scraps
B. Starch granules change in colour to B. autumn leaves
golden brown when exposed to dry heat
C. wood chips
C. A permanent change in protein
molecules is caused through the appli- D. plastic
cation of heat
41. Green potatoes contain solanine, a natu-
D. Starch or sugar and a protein present rally occurring substance that is poisonous
in the same mixture result in a golden- when consumed. This type of food poison-
brown colour when exposed to dry heat ing is caused by:
36. Using machines, irrigation sprinklers, and A. Cross Contamination

chemical fertilizers are all examples of B. Bacterial Contamination
A. Traditional farming C. Physical Contamination
B. Subsistence farming D. Biological Contamination
C. Modern farming
42. Which of the following is NOT a conse-
D. none of above quence of the global industrialization of
agriculture initiated by the Green Revolu-
37. What food are the Atlantic provinces most
tion?
likely to produce?
A. An increase in energy investment of
A. Fish and seafood
crops
B. Dairy
B. Occasional, unpredictable, massive
C. Grains and seeds crop failures
D. Oil and grains C. A dependence on fossil fuels to pro-
duce food and sustain the human popula-
38. The ultimate aim of agricultural develop- tion
ment is to increase
D. Increase in pollution of watersheds
A. Farming worldwide by leaching of chemical fertil-
B. Plantation agriculture izers

43. An apple core is discarded and used to help 48. Which of the following defines mulching?
more apples grow. This is an example of
A. Applying non-chemical alternatives to
which resource and waste recovery tech-

pesticides
nique?
A. consuming B. Covering the ground with compost to
prevent evaporation or erosion
B. preparing
C. Conserving water on irrigated crops
C. composting
D. Increasing crop biodiversity
D. distributing
44. Which of the following is NOT a traditional 49. Which food products most likely feature a
farming practice? cartoon character in their ads to appeal fa-
vorably to young children?
A. Manure as fertilizer
B. Biological pest control A. granola bars
C. Irrigation drip systems B. sugary cereals
D. Irrigation ditches C. milk
45. The process of enzymatic browning occurs D. canned food
when:
50. Which foods are most likely to have more
A. Radiant heat is applied to bread marketing?
B. Unpeeled bananas are left to over
A. whole fruits
ripen
C. Fruit is covered with an acid or sugar B. processed foods
syrup C. fresh meats
D. A peeled potato comes into contact D. fresh vegetables
with oxygen
51. This system of planting crops on hillsides
46. Farmers in Asia primarily primarily prac-
to protect the soil is common in parts of
tice
South East Asia and in the Mediterranean
A. pastoral nomadism region.
B. intensive subsistence A. ridge tillage
C. shifting cultivation
B. pastoral nomadism
D. hunting and gathering
C. sustainable agriculture
47. Which person is suffering from malnutri-
D. subsistence agriculture
tion?
A. gets 700 calories daily due to lack of 52. What is the term for the amount of food
food available produced in an area?
B. consumes 2000 calories daily A. arable
C. gets 2500 calories daily, but eats only B. efficiency
candy
C. yield
D. gets 2500 calories daily from a well
balanced diet D. soil conservation

53. A local entrepreneur is selling a hot sauce 58. Type of farming practised to meet the
with 75% of the ingredients being organic. needs of farmers family is farming
Which is an acceptable label she can use in A. Commercial
marketing her hot sauce?
B. Shifting cultivation
A. made with organic
C. Subsistence
B. organic
D. Mixed
C. 100% organic
NARAYAN CHANGDER
D. GMO free 59. When one person’s diet doesn’t have
enough nutrients or Calories, they suffer
54. How do community gardens contribute to from
food security?
A. famine
A. Increases availability of nutritious
foods B. malnutrition
B. Reduces carbon foodprint C. anemia
C. Increases biodiversity of animals and D. scurvy

plants 60. Which is not a reason for the inequality of
D. All the options are correct resource use across the world?
55. Which of the following accounts for the A. social reasons
largest portion of carbon footprint when B. economic reasons
it comes to food?
C. political reasons
A. Processing
D. religious reasons
B. Transportation
61. The components of Australia’s current food
C. Cooking
system include:
D. Waste disposal
A. Primary production, food processing
56. Monoculture refers to- and food retail.
A. growing one crop in an area B. Food distribution, food consumption
B. a farmer liking one crop better than and social media.
others C. Food production, food processing and
C. growing many crops in an area economic trends.
D. none of above D. Climate change, fresh food markets
and food transportation.
57. A CAFO is a concentrated animal feeding
operation, meaning that- 62. Reducing the amount of plastic we use at
the grocery store is an example of reduc-
A. many animals are allowed to graze on
ing our carbon foodprint at which step of
a large area of land
the food system?
B. a small number of animals are raised
A. Production
in warehouse-like structures
C. many animals are raised on a small lot B. Processing
of land C. Access
D. none of above D. Consumption

63. One important land management system A. Cheaper

used by Indigenous Australians was: B. Tastes worse

A. Burning the forest floor so that any C. More expensive
weeds could not regrow.
D. Uses more chemicals
B. Removing the roots of tubers and yams
to enable new grass crops to grow in- 68. The top layer of soil is called
stead. A. topsoil
C. Using fire stick farming to encourage B. subsoil
the regrowth of plants and new grass
when rain arrived. C. bedrock
D. Harvesting all of the seed crops in a D. none of above
particular area so that plants would re-
69. In the United States many farms are inte-
grow during the following season.
grated into a large food production indus-
64. Which of the following is a benefit of try. This is known as
GMOs? A. commercial farming.
A. Require more water to grow B. food processing.
B. More resistance to insects and dis- C. agribusiness.
ease
D. mechanized farming.
C. Lower genetic diversity
70. Washing your fruits and vegetables with
D. none of above a mix of water and can help remove
65. A dark brown, crumbly material made pesticide residues.
from decomposed matter is called A. Lime
A. compost B. Baking Soda
B. brown sugar C. Sugar
C. saw dust D. Vinegar
D. non-biodegradable 71. What is another name for high-yield agri-
66. Which of the following are consequences culture?
of CAFOs on environmental and human A. excessive agriculture
health? (multiple answers may be correct, B. intensive agriculture
so be sure to select ALL correct answers)
C. conventional agriculture
A. Runoff of animal waste into water
D. sustainable agriculture
B. Air pollution resulting in respiratory is-
sues in humans 72. What do communities expect as an impact
C. Use of a lot of grazing land of local foods?
D. Increased antibiotic resistance in A. to increase hunger and food insecurity

pathogenic bacteria B. to increase the cost of gasoline
67. What are the disadvantages to organic C. to reduce hunger and food insecurity
food? D. to reduce the cost of gasoline

73. Bacterial contamination of food can cause B. FDA has approved the use of hor-
food poisoning. The conditions required mones in livestock production
for bacterial growth are:
C. Hormones given to dairy cattle are the
A. Moisture, cold temperatures, time, same as those given to beef cattle
food supply, low-acid environment, oxy-
gen D. Hormone use may help decrease meat
prices for the consumer
B. Moisture, high temperatures, time,
food supply, low-acid environment, oxy- 78. The raising of aquatic organisms for human
NARAYAN CHANGDER
gen use.
C. Moisture, warm temperatures, time, A. aquaculture
food supply, low-acid environment, oxy-
gen B. farming
D. Moisture, warm temperatures, time, C. production lines
food supply, high-acid environment, oxy-
D. none of above
gen
74. The industry generates nearly one- 79. Why is the aquaculture industry boom-
fifth of the man-made greenhouse gas ing?
emissions worldwide. A. due to its low costs
A. Meat
B. due to its simplicity
B. Dairy
C. due to overfishing
C. Processed Food
D. none of above
D. none of above
75. Derwent Whittlesey’s map of agricultural 80. The information that must appear on a
regions helped to show a relationship be- food label include:
tween agricultural regions and A. A bar code.
A. type of crops B. Serving suggestions.
B. climate C. The food additives contained in the
C. labor distribution product.
D. level of development D. The amount of carbon emissions pro-
duced during manufacture.
76. Which is true about local foods?
A. increases vegetable consumption 81. This type of agriculture is common with
B. helps the environment commercial farmers who convert their op-
erations to preserve and enhance environ-
C. always makes fresh food cheaper
mental quality.
D. makes produce organic
A. sustainable agriculture
77. Which of the following is NOT a true state- B. aquafarming
ment?
C. crop rotation
A. Hormones occur naturally in plants
and animals D. Green Revolution

82. Which category produces the greatest 87. How is organic food related to health and
amount of waste? a sustainable food system?

A. Industrial A. Uses chemicals that grow mega crops
B. Municipal B. Tastes fresher and is more nutritious
C. Hazardous C. Larger carbon foodprint
D. Litter D. None of the options are correct
83. Which percentages of different elements in 88. A hunter-gatherer lifestyle:
the atmosphere is correct? A. Was only evident in communities that
A. 78% Nitrogen, 21% Oxygen, <1% Car- lived in temperate climates near the equa-
bon Dioxide tor.
B. 50% Oxygen, 49% Nitrogen, <1% Car- B. Involved the community in foraging
bon Dioxide for animals and collecting wild seeds and
C. 78% Oxygen, 21%Nitrogen, <1% Car- fruit.
bon Dioxide C. Was a subsistence lifestyle that only
D. none of above provided sufficient food for the commu-
nity’s survival.
84. Leachate is a substance that D. Was based on large communities of
A. is produced in a compost pile people who moved together from place to
B. is a byproduct of bacterial digestion place to hunt or collect food.
C. is produced by incinerators 89. Which federally assisted meal program
D. contains dissolved toxic chemicals provides nutritionally balanced, low-cost
or free lunches to children enrolled in pub-
85. The upper layer of soils that contains or- lic and nonprofit private schools?
ganic material, rocks, water, and air. A. Supplemental Nutrition Assistance
A. surface layer Program (SNAP)
B. topsoil B. Women, Infants, and Children (WIC)
C. bottom soil C. National School Lunch Program
D. topdirt D. head start
86. The best way to develop skills and knowl- 90. Why is it important food and nutrition pro-
edge in food preparation is to: fessionals understand local food?
A. Help a more experienced cook to pre- A. Local food is always healthier than
pare a meal. non-local food.
B. Follow the instructions on a commer- B. Local food is always cheaper than non-
cially prepared cake mix. local food.
C. Find a recipe on the internet that you C. The law requires nutritionists to know
haven’t made before and make it after where food comes from and how it was
school. produced.
D. Watch a cooking program such as Mas- D. There is increased consumer interest
ter Chef and then try to produce the recipe in where food comes from and how it was
on your own. produced.

91. How can we prevent food wasting? 96. Asian agriculture is characterized by short-
A. We should buy more fast-food, we ages of all but which of the following?
don’t have to prepare it at home. A. equipment
B. We can eat more spicy food, it is so de- B. labor
licious!
C. funds
C. We mustn’t throw away food which
can be reused. D. land
NARAYAN CHANGDER
D. We should eat in restaurants, so not to
97. According to von Thunen, the regional ge-
throw away food at home.
ography of agriculture is determined by
92. In what ways we can waste less food? A. land area
A. We should buy food, which we don’t
B. rent
like eating e.g. broccoli.
B. We should drink more water instead of C. availability of material input
eating meals. D. cultural preferences
C. We should think wisely before meal if
we are really capable for eating it. 98. Which is most likely the correct order of
steps in the food supply chain?
D. We should buy a bigger fridge.
A. preparation and consumption, food
93. Making food available to the public in su- production, marketing, food processing
permarkets is known as:
B. marketing, preparation and consump-
A. Food availability tion, food production, food processing
B. Grocery shopping
C. food production, food processing, mar-
C. Access keting, preparation and consumption
D. Food security D. food production, food processing,
94. What have been the benefits of the green preparation and consumption, marketing
revolution?
99. What type of foods are most likely to have
A. high crop yields marketing?
B. better soil A. processed foods
C. conservation of resources
B. fresh meat
D. more food for more people
C. fresh vegetables
95. Which of the following is the process of
D. fresh fruits
getting food from the farm or processing
plants to the consumer or food service fa-
100. The root cause of food insecurity is-
cility?
A. political upheaval
A. Grocery Shopping
B. Processing B. poverty
C. Preparation C. war
D. Distribution D. corruption

101. Approximately how many people work in A. shelf life

the agri-food sector?
B. consumer will-power

A. 1/8 of Canadian jobs
C. what people eat
B. 1/6 of Canadian jobs
D. marketing
C. 1/4 of Canadian jobs
D. 1/2 of Canadian jobs 107. Solid waste includes all of the following
except;
102. The Industrial Revolution transformed
A. newspaper and soda bottles
Western agriculture
B. food scraps and yard clippings
A. through mechanization and the cre-
ation of new markets. C. ozone and carbon dioxide
B. with biotechnology. D. junk mail and milk cartons
C. through plant hybridization and
108. Which of the following is NOT one of the
biotechnology
three areas of sustainability?
D. by introducing slaves into the work-
force A. Economic issues
B. Social issues
103. Which of the following is the second step
in the food production chain? C. Environmental issues
A. Distribution D. Distribution issues
B. Processing 109. Genetic engineering of food crops
C. Production
A. is only done on corn
D. Preparation
B. is only done on soy
104. What age group is more likely to be food C. is only done on certain things
insecure?
D. Is done with Round-Up and other pes-
A. Under 18 ticides
B. 30-40
110. What is the meaning of the term, the
C. 40-50
‘three sisters’?
D. 50-60
A. Three cereal crops, corn, maize and
105. Dairy cows are milked how many times wheat that were grown in Mesopotamia.
a day? B. Three grain crops, barley, emmer
A. 2 wheat and einkorn wheat grown near the
ancient city of Sumer.
B. 3
C. 4 C. Three bean crops, lentils, soy beans
and chick peas that were used to fix nitro-
D. 5 gen in the soil in Western Mexico.
106. The success of any business, from small- D. Three crops, maize, squash and climb-
scale to multimillion-dollar food industries, ing beans that were planted together in
depends on: Mesoamerican agricultural systems.

111. What is the principal grain consumed in D. All of the above

developed countries in Europe and North
America? 116. The effects of biotechnology are
A. Rice A. positive because it allows for much
greater agricultural yields.
B. Wheat
B. limited because its expense prevents
C. Corn
its accessibility to farmers in developing
D. Sorghum countries.
NARAYAN CHANGDER
112. Which region of North Carolina has a C. are unknown because not enough re-
strong agriculture industry with large search has been conducted on them.
amounts of land being used for pork, poul- D. All of the above
try, blueberries, sweet potatoes, and wa-
termelon? 117. Growing of fruits, crops and vegetables
A. the costal plain and rearing of livestock is called
B. the triangle A. Agriculture
C. the mountains and foot hills B. vegging

D. the triad C. none of the above
D. none of above
113. No fishing zones are designed to fix
of fish. 118. Which NC region is a cultural center for
A. overharvesting food and has food insecurity in low-income
sectors?
B. excessive aquaculture
A. sandhills
C. overpopulation
B. coastal plain
D. contamination
C. mountains & foothills
114. Shauna lives in Asheville, North Carolina
and is an advocate for purchasing local D. triangel
food. Which food label claim will best 119. What is wasted when food is thrown
guide her decision when she selects food? out?
A. got to be NC A. land
B. 100% organic B. water
C. fair trade certified
C. labor
D. grass-fed
D. all the above
115. If a food label says ‘organic’, what does
120. Substances that can eat through or dis-
it mean?
solve metal storage tanks and equipment
A. It contains no genetically modified or- are called
ganisms
A. ignitable.
B. It was produced using the best sus-
tainable agricultural methods. B. corrosive.
C. It is free of antibiotics, growth hor- C. reactive.

mones and pesticides D. toxic.

121. Aquaculture is the raising of for hu- 125. One way of adapting a recipe to increase
man consumption. the amount of fibre it contains is to:

A. ruminants A. Peel vegetables thinly before using
them in a stir-fry.
B. poultry
B. Use long-grain rice when making a
C. aquatic organisms risotto rather than arborio rice.
D. plants C. Use brown sugar when making cakes
and biscuits rather than white sugar.
122. DDT has been banned for decades, but is
still found in humans today. It exhibits D. Include legumes and pulses such as
chick peas in a casserole along with meat.
A. immunity
B. determination 126. A process in which mixed garbage is
burned at very high temperatures is:
C. resistance
A. recovery
D. persistance
B. incineration
123. Which of the following two points were C. leachate
the key driving forces behind the Green D. source reduction
Revolution?
A. An exponential increase in the human 127. What is the purpose of a food product re-
population and the advent of industrial fer- call?
tilizers. A. It will ensure that ‘closure orders’ are
enforced.
B. Agriculture expanding into arid and
previously unarable regions and the re- B. To identify any potential food hazards
sulting increase in irrigation systems and in a food safety program.
dependence on the water table. C. It enables food manufacturers to pro-
C. An exponential increase in the human duce food products in a hygienic environ-
population and the growing popularity of ment.
organic farming. D. To ensure that any food that may pose
D. A global trend of consuming more a health and safety risk to consumers is
plant-based foods and advances in horti- removed from distribution, sale and con-
cultural science from public land grant col- sumption.
leges.
128. According to the presentation, when are
124. What is something that indigenous food cattle sent to a processing facility?
systems have in common? A. Once they reach market weight
A. Separating food consumption and food B. After they are weaned
production C. Once they are sold overseas
B. Lack of territorial management D. Once USDA inspectors check the qual-
C. Great understanding of nature and its ity standards
cycles
129. Cancer, nervous system disorders, and ill-
D. None of the options are correct ness are all concerns associated with

A. pesticides B. the ability of a country to provide food

B. manure for its population in times of famine or
drought
C. integrated pest management
C. the ability of a country to safeguard
D. compost its food stores from hostile nations during
war and political instability
130. Plants which were grown in the past and
have been bred to adapt to a specific envi- D. the environmental stability of the food
ronment defines which of the following? chain
NARAYAN CHANGDER
A. Heirloom Crops 135. What is the name of the food sub-culture
B. Year-to-year crops that encourages people to only purchase
food that has not travelled many ‘food
C. Organic crops
miles’?
D. Rotation crops
A. Locavores.
131. Most of the corn produced in the US is B. Bio-dynamic.
used for
C. Sustainable foods.
A. sale in the supermarket
D. Slow food movement.
B. feeding cattle
C. fuel (ethanol) 136. What is a reason that food is so expen-
sive in Nunavut?
D. exported to other countries
A. Transportation costs
132. Organic food production involves: B. Electricity costs
A. Buying food produced locally C. Greedy corporations
B. Purchasing food from a farmer’s mar- D. A and B are correct
ket
C. Growing food using an irrigation sys- 137. Cows are classified as , because they
tem have the ability to break down shrubs and
turn it into meat.
D. Growing food without the use of chem-
ical fertilisers and pesticides A. poultry
B. livestock
133. Microorganisms are unable to break
down plastics because plastics C. ruminants
A. are made from oil D. domesticated
B. are too abundant 138. When the state changes the type of food
C. are made of unknown elements schools can purchase it is what type of in-
fluence on a food system?
D. do not occur in nature
A. political
134. The United Nation defines food security
B. social
as
A. physical, social, and economic access C. economic
at all times to safe and nutritious food D. environmental

139. Which is a food desert? 144. intensive subsistense agriculture

A. an area with only a convenience store A. uses smaller farms

B. an area with a farmers market B. has a high agricultural density
C. an area with multiple supermarkets
C. uses animal power and some ma-
D. an area with specialty food stores chines
140. How do we detect the aroma of food? D. All answers are true
A. The umami aromas are detected by the
145. What household is more likely to be food
nose when we chew food.
insecure?
B. The flavour molecules are detected in
the front of the nose when we breathe in. A. Single dads with kids
C. The chemical molecules in the food are B. Single moms with kids
drawn into the olfactory cells of the nose. C. Couples with kids
D. The intense flavour molecules dissolve
D. Couples with no kids
in the oxygen in the air before they are
drawn into the nose. 146. Which of the following is NOT a benefit
141. What are the four major segments of the of animal identification?
agri-food sector? A. Ensuring trace-ability
A. Crop, fishers, and animal producers B. Promoting accurate record keeping
B. Food manufacturers
C. Identifying animals quickly
C. Food and beverage retailers
D. Creating healthier livestock products
D. All the options are correct
147. Chemical messengers that are produced
142. In which of the following ways do hu-
in the plant and control growth.
mans impact the nitrogen cycle? (Multiple
answer choices may be correct. Make sure A. Hormones
to check ALL of the correct answers.)
B. Tropisms
A. Using fertilizers
C. Compounds
B. Moving into cities
D. Sugars
C. Animal agriculture
D. Burning fossil fuels 148. Feeding the Carolinas takes surplus and
fruits and vegetables and gets them to
143. The time period between administration
those dealing with hunger and food insecu-
of medicine and when the treatment has
rity. This is an example of an intervention
worked its way out of the animal’s sys-
at which step in the food system?
tem is known as which of the following?
A. marketing
A. Antibiotic period
B. Withdrawal period B. preparation and consumptions
C. Animal system period C. resource and waste recovery
D. Disease fighting period D. food processing

149. One of the main responsibilities of the 153. Which NC region has the most agricul-
state government in food safety is to: ture?
A. Approve all food safety auditors. A. triangel
B. Inspect all food premises annually. B. coastal plain
C. Issue permits for community markets. C. mountains and foothills
D. Develop and update the Food Stan- D. sandhills
dards Code.
NARAYAN CHANGDER
154. In farming, land is used for grow-
150. The global spread of grains throughout ing food and fodder crops and rearing live-
the world occurred through the: stock
A. Development of large ships that en-
A. Mixed
abled grain to be transported to other
countries. B. Plantations
B. Migration of people to various coun- C. Subsistence
tries across the globe who took grain D. None of the above
seeds with them.
C. Trading routes established by Christo- 155. Composting can help reduce household
pher Columbus who took rice and wheat waste, but which one of these should not
from Japan to South America. be used?
D. Opening up of sea routes by Vasco da A. Egg shells
Gama who transported and traded corn B. Meat trimmings
and rice from Mesoamerica to India.
C. Fruit Peels
151. Which agency must approve vaccines
D. Seeds
used in food animals?
A. FDA 156. A is a waste disposal facility where
B. USDA wastes are put in the ground and covered
each day with a layer of dirt, plastic, or
C. FSIS both.
D. HMA A. landfill
152. Organic agriculture focuses on maintain- B. incinerator
ing the soil and avoids the use of synthetic
C. compost heap
fertilizers and pesticides. Which of the fol-
lowing is NOT a consequence of synthetic D. aquifer
fertilizer and pesticides use?
157. What is a Food System?
A. expensive to use
A. What you eat every day
B. require nonrenewable resources to
produce B. All processes included in keeping peo-
ple fed
C. results in increased pest resistance to
pesticides C. The process of growing or raising food
D. results in excess nitrogen in soil and
water D. none of above

158. What are the advantages of importing A. Slow Food

food? B. Organic

A. Eat food that can’t be grown locally C. Biodynamic
B. Cheaper food D. none of above
C. Support local farmers
164. As stated by Mr. Nelson, the food indus-
D. Make more money try can be described as which of the fol-
159. Which is an immediate factor for the cur- lowing?
rent food crisis? A. High Producing
A. Decrease in human population B. Sufficient
B. High grain reserves C. Complex
C. drought in areas with a high crop yield D. Organized
D. increase in grain production 165. Grass-fed beef is likely to have what
health implications?
160. is any waste that is a risk to the
health of humans or other living things. A. lower vitamin E
A. hazardous waste B. higher in calories
B. politics C. more likely to have a contamination
C. sewage D. leaner and fewer calories
D. water runoff 166. Buying from a local farmer is an example
of reducing our carbon foodprint at which
161. Farms that raise livestock, dairy, or
step of the food system?
fish; farms that grow produce; diversified
farms; commercial fishing; and all types of A. Production
gardens exemplify which stage in the food B. Processing
system?
C. Access
A. food production
D. Consumption
B. distribution and aggregation
167. Which country is thecleading producer of
C. food processing
rice?
D. marketing
A. Japan
162. If 75% of the ingredients in a food are B. India
organic, what would the label say? C. Srilanka
A. Organic D. China
B. 100% Organic
168. When does the government subsidize
C. Made with Organic prices or pay for farmers to have empty
D. GMO free fields?
163. Which movement encourages us to buy A. want to donate the surplus to LDCs
local produce and make home cooked B. they don’t do that because we are a
meals? free market system

C. The government plays no role in agri- 174. Which kitchen appliance uses the most en-
cutlure ergy?
D. to compensate for overproduction to A. Refrigerator
prevent inflation B. Toaster
169. What is a trend of modern farmers? C. Oven
A. There are more younger farmers D. Microwave
NARAYAN CHANGDER
B. More farmers are obtaining post- 175. Why do hunter/gatherer societies mi-
secondary degrees and diplomas grate?
C. More people are going into farming A. New entertainment options
D. Less people are using technology B. War
170. This is NOT a source of famine around the C. Follow migration of plants/animals
world. D. Signs from the heavens
A. War
176. Sarah is a single pregnant mom with a
B. Natural Disaster two-year-old. She needs food assistance
C. New crop variety for her family. What government program
should she apply for?
D. Crop failure by drought
A. Food Distribution Program on Indian
171. Biological pest control is the use of to Reservations (FDPIR)
control pests B. Commodity Supplemental Food Pro-
A. living organisms gram (CSFP)
B. living organisms and chemicals C. Women, Infants, and Children (WIC)
Program
C. chemical pesticides
D. Senior Farmers’ Market Nutrition Pro-
D. salt and other dry materials gram (SFMNP)
172. A major practice of sustainable agricul- 177. Increases in crop yields during the green
ture is revolution resulted in part from
A. the lack of integration of crops and live- A. biological pest control
stock.
B. new crop varieties
B. agribusiness.
C. new pest resistant crops
C. limited use of chemicals.
D. new fertilizers
D. an increased “green revolution”
178. Repellent chemicals and tough skin are
173. What does RECYCLING mean? both examples of
A. throw away A. genetic engineering
B. give things to other people B. natural plant defenses
C. make new things out of old ones C. disrupting insect breeding
D. using things again and again D. pathogens

10.3 Food Packaging and Waste Management 523
179. What reason best accounts for the rapid B. A severe drought during the 1920s
increase in the Australian livestock indus- which forced farmers to can fruit and veg-
try during early European settlement? etables so that it could be sold the follow-

A. The establishment of feed-lot producing year.
tion that enables lambs to be fattened for C. The development of the pear industry
market in Queensland during the 1940s which en-
B. The importation of crossbreed cattle abled fresh pears and pear juice to be
that were able to adapt to the hot, dry Aus- canned.
tralian environment. D. The establishment of agricultural in-
C. The construction of a dingo-proof dustries in northern New South Wales in-
fence in Central Australia that prevented cluding berry farms that enabled berry
dairy cattle from being attacked. jams to be canned.
D. The establishment of trade with the
United States that enabled Australian 183. This is still widely debated among scien-
grinding beef to be exported for the tists.
minced meat market. A. Meat production
180. The agricultural practice of growing a sin- B. How to grow corn
gle crop, plant, or livestock species at one
time. C. Malnutrition in the states
A. Uniculture D. Genetic Engineering (modification)

B. Biculture
184. All of the following are methods of solid
C. Monoculture waste disposal EXCEPT:
D. low input farming A. landfills
181. How does technology change the way we B. open dumping
farm?
C. incineration
A. Better irrigation and hardier seeds
B. Grow more crops on less land D. recovery
C. Grow tastier crops 185. Local food, as defined by the United

D. All the options are correct States Farm Bill, must be grown and trans-
ported less than:
182. One of the key factors in the develop-
ment of the canning industry in Australia A. 10 miles
was: B. 400 miles
A. The demand for canned food that could
C. 1000 miles
be sent overseas to troops during World
War 1. D. 250 miles
10.3 Food Packaging and Waste Management

10.3 Food Packaging and Waste Management 524
1. A sensible consumer D. Size of fields needed for food produc-

A. consume based on their needs but not tion.
desires. 5. Which of the following are examples of re-
B. consume based on their desires but sponsible consumption and production?
not needs A. Fighting pollution
C. follow friends’ suggestions and trends B. Reducing The Overall Waste Genera-
blindly. tion
NARAYAN CHANGDER
D. always bargain no matter what. C. Improving The Management Of Chemi-
cals And Toxic Wastes
2. Is composting good for the environment?
D. Ensuring People Use Plastic Bags
A. Yes
B. No 6. The word ‘sustainable’ means
A. to be able to continue over a longer pe-
C. Maybe
riod of time
D. I dont know
B. use everything at once
3. As consumers, we should avoid that C. throw things into the ocean
leads to D. goes on forever
A. excessive consumption; waste
7. What is NOT a sustainable practice?
B. bringing our own bags; a shortage of
plastic bags we can get from shops A. recycling
C. bargaining; shops making less money B. reducing

C. reusing
D. buying fake goods; the closing down of
fake good shops D. buying
4. “Food miles” refers to 8. Which one below is not a focus of green

consumption?
A. distance to the nearest food store.
A. Energy saving
B. how much money is made by foreign
food producers. B. Environmental protection
C. the distance in which food is trans- C. Sustainable consumption

ported from production to the consumers. D. Materialistic consumption

11. Sustainability in Food Technology
11.1 Sustainable food production

1. agriculture that relies on rainfall for water C. cleared and cultivated land
is what? D. none of above
A. rainfed
5. Where is the most Palm Oil related defor-
B. rain dry
estation occurring?
C. arid
A. West Africa
D. remote
B. India
2. Soil storages include (select all that C. Indonesia
apply)-
D. none of above
A. leaching
B. water 6. Humans majorly impact biomes by
C. organic compounds A. deforestation and pollution
D. air B. deforestation and agriculture
E. organisms C. pollution and climate change
D. none of above
3. What is the root cause of food insecurity?
A. insufficient food resources 7. Food security means access to:
B. climate change A. Any type of food
C. poverty B. safe, nutritious food to sustain a
D. poor organization healthy lifestyle
C. available food and the knowledge to
4. A pristine environment is prepare that food
A. beautiful to look at D. enough healthy food to sustain a safe
B. untouched and in original condition lifestyle

11.1 Sustainable food production 526
8. the lack of sufficient water to supply the 14. What is food security?
needs of an area is what?
A. the ability to access and buy enough
A. water scarcity nutritious food
B. water table B. to be able to buy food
C. food availability
C. to have a good kitchen
D. water security
D. to have lots of food
9. A condition that is caused by not enough
NARAYAN CHANGDER
iodine in diet 15. A condition that is caused by not enough
iron in diet
A. Anemia
B. Goiter A. Anemia
C. Kwashoirkor B. Goiter
D. none of above C. Kwashoirkor
10. what doe GM stand for? D. none of above

A. genetically modified 16. The finest soil particles are known as-
B. genetically mutated (HINT:They trap & hold nutrients some-
C. generally munted times out of plants’ roots’ reach)
D. generally modified A. silt
11. What is the purpose of “finishing” for B. clay

beef cows? C. loam
A. Cause the cows to gain weight D. sand
B. Making the cows unconscious before
slaughter 17. Which of the following is the most efficient
method of irrigation?
C. The act of slaughtering a cow
D. Letting old cows live out their life in a A. Furrow irrigation
pasture B. Drip irrigation
12. When you eat eggs, your eggs most likely C. Contour irrigation
came from what type of chickens?
D. Center Pivot irrigation
A. A laying hen
B. A broiler hen 18. A leading threat to food security in recent
years is:
C. A dairy hen
A. Growing crops that no one likes to eat
D. A mamma hen
B. Growing crops for biofuels instead of
13. Orang-utans are dying because of food
A. farming
C. Growing crops that are organic which
B. hunting take more water to produce
C. illegal trading D. Growing more rice as it is requiring too
D. none of above much water to be removed from our rivers

19. what is salinity? 24. How many types of Orang-utan are

there?
A. salt in the ocean

A. 2
B. salt content in soil
B. 3
C. silt
C. 4
D. over watered crops D. none of above
20. If you wanted to buy meat that does not 25. Which of the following statements is
contain antibiotics or was not fed geneti- FALSE about growing rice in Australia
cally modified plants, which of the follow- A. Many people believe growing rice is
ing labels would you look for when shop- not a sustainable use of Australia’s river
ping? water
A. Organic B. A large part of Australia would not be
B. Free Range able to support a crop such as rice be-
cause its dry soils and low rainfalls could
C. Cage Free not sustain the amount of water needed
D. Certified Humane for a good crop yield
C. Supporters of the rice industry believe
21. In which answer choice are the soil par- rice is a valuable export crop
ticles arranged in order from LARGEST to
D. Australian rice fields produce more
SMALLEST?
rice than those in China
A. Silt, sand, clay
26. What type of system is farming?
B. Silt, clay, sand
A. Open
C. Clay, silt, sand B. Closed
D. Sand, silt, clay C. Isolated
22. Food security is best describe as? D. none of above
A. More than 50% of the population hav- 27. All of the following are environmental im-
ing access to food pacts of farming EXCEPT-
B. 100% of the population having access A. soil erosion

to food 50% of the time B. habitat loss
C. All people at all times having access to C. reduction in biodiversity
food D. pollution
D. food that is stored securely E. ozone hole depletion
23. What is deforestation? 28. The average household in the U.S. wastes
about a year throwing out food.
A. irrigation of trees
A. $150
B. clearing of trees B. $500
C. planting of trees C. $750
D. none of above D. $1, 500

29. Which plant has the ability to store wa- 34. Chemicals that remain in the environment
ter? for a long time are described as being this
A. oak tree A. Compost
B. red cedar B. Famine
C. cactus C. Genetic engineering
D. none of above D. Persistent
NARAYAN CHANGDER
35. Climate is characterised by & over
30. Where do beef cattle begin their lives?
a period of time?
A. In a CAFO A. Weather & altitude
B. In an indoor factory farm B. Day & night
C. In a small cage C. Altitude and latitude
D. In an open pasture D. Temperature & precipitation
31. how main threats to food security are 36. What is the natural ecosystem in much of
there? (from Oxford) Indonesia?
A. 2 A. Rainforest
B. 4 B. Planes
C. 6 C. Temperate forest
D. Desert
D. 8
37. Pollutants produced during food produc-
32. One example of organic fertilizier is tion include (select all that apply)
which is made of organic matter that is de-
composed by bacteria and fungi A. E. coli
B. fertilizers
A. aquaculture
C. antibiotics
B. erosion
D. greenhouse gases
C. domesticated
D. pesticide 38. BT corn contains genes from which type of
organism?
E. compost
A. reptile
33. The first 3 stages of shifting cultivation B. plant
are: C. fish
A. planting into ash, burning vegetation, D. bacteria
planting crops
39. Farming with high inputs and high outputs
B. selecting a site, burning vegetation,
planting into ash A. susbsistence
C. selecting a site, cutting down trees, B. commercial
drying vegetation C. intensive
D. none of above D. traditional

40. What is a trend? B. degradation

A. a general direction in which something C. sediment

is developing or changing.
D. silt
B. A pattern
C. A fashion 46. a challenge to food production is what?
D. All of the above A. water scarcity
41. Which list contains only farm inputs? B. immigration
A. antibiotics, water, methane C. emigration
B. seeds, breeding stock, pollutants
D. peace
C. fertilisers, labour, seeds
D. water, seeds, produce for export 47. Water scarcity is the lack of access to
enough safe, clean water to fulfill every-
42. Items that can be composted include day needs. Water scarcity mainly effects
A. Tea leaves and coffee grinds food security because
B. Vegetable peelings A. Competition for water can lead to
C. Pizza boxes shortages and when there is not adequate
water, food security is put at risk.
D. All of the above
B. Water is needed for people to cook,
43. Which type of fertilizer is mined from min- wash and drink.
erals and requires large amounts of fossil
fuels during production? C. Massive amounts of water are needed
for agriculture and leisure activities.
A. Inorganic fertilizer
D. Prolonged periods of drought can
B. Animal Manure
cause soil erosion.
C. Compost
D. Herbicide 48. Food availability means..
44. Find out the wrong statement among the A. when food is close by at the shops
following: B. when food is nutritious
A. White revolution is meant for increase C. when people have enough food on a
in milk production regular basis
B. Blue revolution is meant for increase
D. none of above
in fish production
C. Increasing food production without 49. The purpose of herbicides is to kill which
compromising with environment quality is of the following?
called as sustainable agriculture
A. insects
D. None of these
B. birds
45. the lowering of nutrients, quality and pro-
ductivity in soil is known as what? C. rodents (rats, mice, and squirrels)
A. filtration D. weeds (unwanted plants)

50. Sustainable food production involves B. Eat leftovers on a regular night each
A. using resources at the rate at which week.
they are generated C. Shop at stores that offer misshapen
B. using resources at the rate at which food at a discount.
they are generated without damaging the D. All of the above
environment
56. Lines of latitude are
C. ensuring all people have equal access
A. East or West of the Equator
NARAYAN CHANGDER
to food
B. North and South of the Equator
D. Not producing pollution
C. North and South of Greenwich
51. Farming which feeds family or small group D. none of above
A. subsistence
57. Australian tropical forests are generally
B. commercial found in?
C. extensive A. Southwest Australia
D. intensive B. Northeast Australia
52. Which of the following are associated with C. Central Australia
malnutrition? D. Tasmania
A. Lacking 58. One of the methods used in sustainable
B. Excessive food production to replace pesticides is in-
C. Balanced troducing natural predators. Which of the
following species might be an example of
D. Unbalanced this? (Choose more than 1)
53. What percent of food never gets eaten in A. Ladybug
the U.S.? B. Praying mantis
A. 40% C. Locusts
B. 60% D. Spiders
C. 10%
59. Who is the father of Green Revolution in
D. 25% the World?
54. What is the name of the machine, often A. Norman Borlaug
lacked in LEDCs, that allows for preserva- B. M.S Swaminathan
tion of fresh food for longer time periods? C. Raj Krishna
A. Refrigerator D. R.K.V Rao
B. Weigh station
60. Grasslands may also be referred to as?
C. Radiator
A. Funlands, animal lands & treeless
D. Oven plains
55. What can you do to help prevent food B. Steppes, savannas & prairies
waste? C. Soon to be deserts
A. Don’t buy more food than you can cook. D. lawnlands, wildlands and savannas

61. You are a farmer planning to start grow- C. Young people who would normally
ing organic vegetables to sell at a farmers’ tend fields may instead go off to fight
market. Before you start planting your

D. Competition for the land may create
seeds, you should test your soil for which the armed conflict
two major nutrients
A. Nitrogen and Phosphorus 66. Legumes add to the soil via the Rhizo-
bium bacteria in their root nodules.
B. Phosphorus and Carbon
A. Oxygen
C. Nitrogen and Carbon
B. Carbon
D. Nitrogen and Calcium
C. Nitrogen
62. From what sources do most of our Calories D. Calcium Carbonate
come from?
A. Carbohydrates, Lipids, Proteins 67. Erosion is accelerated by
B. Proteins, Nucleic Acids, Lipids A. overpopulation of kangaroos
C. Carbohydrates, Nucleic Acids, Water B. housing and roads
D. Nitrogen, Phosphorous, Potassium C. overgrazing by cattle and sheep
D. none of above
63. Forests are
A. dominated by trees and woody vegeta- 68. lack of rainfall leads to what?
tion A. lack of meat
B. cover 1/3 of the Earth’s surface B. not enough water for crops
C. found mainly in Australia, New C. climate change
Zealand and England
D. drought
D. none of above
69. Area that extends 200 miles from a na-
64. One way the Australian CSIRO scientists tion’s coastline
are trying to help food security is:
A. Compost
A. by passing laws to make it illegal to
waste food B. Famine
B. by creating drought and salt resistant C. Exclusive Economic Zone

crops D. Persistent
C. by cloning prawns 70. A problem with satisfying food security
D. by mass-producing insects world wide is that the world’s food pro-
duction is under stress from an increasing
65. Which of the following is NOT a reason population. By 2050 what is the projected
why armed conflict can negatively impact population supposed to reach?
food production?
A. 8 billion
A. Food can be stolen from the local peo-
ple by armed forces B. 7 billion
B. Land used for growing crops may be C. 9 billion

destroyed by bombing D. 10 billion

71. Polyculture means 77. what does food availability mean?

A. growing only one crop A. having access to enough food
B. growing crops from polynesia B. having a sustainable food supply
C. growing several different crops
C. using food safely
D. growing multicultural crops
D. having a fresh food
72. decaying organic material is what?
78. GMOs are becoming more and more com-
NARAYAN CHANGDER
A. mulch
mon. Plants can be genetically modified to
B. silt
do all of the following but
C. salt
A. use less water
D. affluence
B. resist disease
73. Which soil has the greatest permeability
or quickest flow? C. resist insects.
A. sand D. remove themselves from the ground

when ready to harvest.
B. silt
C. clay 79. if you don’t have consistent access to
D. humus enough safe nutritious food to sustain life
you are what?
74. a word use to describe land suitable for
growing crops is A. wasted
A. arable B. food secure
B. arid C. food safe
C. rancid D. food insecure
D. secure
80. The last 3 stages of slashing and burning
75. something that depletes the quality of are:
farm land
A. applying fire, planting into ash, move
A. affluent
to a new area
B. nutrient feeding
B. plant into ash, apply fire, move on
C. irrigation
C. move to a new area, burn forest, plant
D. overfarming
crops
76. If you have too many insects and weeds D. none of above
on your farm you would apply , which
are chemicals that are used to kill insects 81. Food that is to be thrown out should be
and weeds.
A. Sold
A. Compost
B. Manure B. Fed to your pet cat
C. Pesticides C. Put in the rubbish bin

D. Fertilizer D. Composted

82. Which of the following is NOT a way that C. are nomads

introduced plants, animals or insects can D. none of above
negatively impact food production?

A. The Khapra Beetle can destroy 70% of 87. Which biome is typically closer to the equa-
a store of grain and make it inedible as tor?
they live and breed in these stores of grain A. Temperate Forest
B. Locusts will eat any plant material in B. Tundra
their path and destroy crops
C. Grassland
C. The cane toad has no Australian preda-
D. Tropical Forest
tors and eats primarily terrestrial and
aquatic insects and snails 88. What three factors are necessary for food
D. European honey bees that were insecurity?
troduced to Australia to pollinate plants A. food availability, food accessibility,
grown for food knowledge and resources to use food ap-
83. Food can be wasted in the home and also propriately
in B. high food prices high incomes and high
A. supermarkets quality
B. restaurants C. money, status and imports
C. schools D. education, wealth and shops
D. all of the above 89. What is an advantage of slash and burn

farming?
84. Monoculture involves
A. cheap, easy and effective
A. one crop species only
B. more room for housing
B. low biodiversity system
C. ash provides nutrients for the soil
C. low resilience system
D. none of above
D. high prevalence of disease
E. all of the above 90. Organic fertilizer made from dung and
urine (animal waste)
85. The layer of soil that contains lots of or-
A. Compost
ganic matter and nutrients is called the ,
and is also known as topsoil. B. Famine
A. O Horizon C. Genetic engineering
B. A Horizon D. Persistent
C. B Horizon 91. How many people could be fed by that
D. C Horizon amount of wasted food?
86. People who practise shifting cultivation A. 500, 000 people

B. 1 million
A. live on the outskirts of large cities C. 2 billion
B. live in small villages D. 500 million

92. An organic farmer is required to use which C. plowed along the contour of the land
of the following when fertilizing his/her D. covered by forest
fields?
A. Inorganic fertilizers 98. What are the 3 major biomes in Aus-
tralia?
B. Fertilizers made from mined minerals
A. deserts, tundra and tropical rainforest
C. Manure or compost
B. deserts, grasslands and tropical rain-
D. Nitrogen from the atmosphere
forests
NARAYAN CHANGDER
93. A condition that is caused by not enough C. deserts, conifer forests and oceans
protein in diet
D. none of above
A. Anemia
99. What greenhouse gas is produced by food
B. Goiter
waste, the single largest category of
C. Kwashoirkor waste that goes to municipal landfills?
D. none of above A. Carbon dioxide
94. We call it when wind and water move B. Nitrous oxide
soil or rock from one place to another C. Methane
A. aquaculture D. Chlorofluorocarbons
B. erosion
100. Widespread malnutrition and starvation
C. domesticated in an area due to a short of food, usually
D. pesticide caused by drought
E. compost A. The Green Revolution
95. The Earth’s available arable land is being B. Famine

reduced by C. Poverty
A. soil erosion D. Land degeneration
B. fast-growing human populations
101. What is the term used to describe the suc-
C. desertification cessive planting of different crops on the
D. all of these same land to maintain soil productivity?
A. Crop rotation
96. Which of the following is NOT a developed
country B. Monoculture
A. Australia C. Intensive agriculture
B. Italy D. Aquaponics
C. Sweden 102. Tundra biomes are mainly found in
D. Zimbabwe A. Russia
97. Erosion is a danger whenever the soil is B. USA
A. covered with grass C. China
B. bare and exposed to wind and rain D. none of above

103. Click on the ECONOMIC BENEFITS of sus- C. Unsustainable agriculture

tainable farming. (Hint:There are 3 an- D. Forest Fires
swers here!)

A. Increased exports or trade opportuni- 108. Which is not a biome?
ties A. fresh water
B. Increased cost of fertilizers and seeds B. rainforest
C. More employment opportunities C. a country
D. More disposable (extra) income
D. none of above
104. Consider the followingI. Continued ex-
109. Click on the ENVIRONMENTAL BENEFITS
pansion of farming areas;II. Double-
of sustainable farming. (Hint:There are 3
cropping existing farmland;III. Using seeds
answers here!)
with improved genetics.Which of the
above statement (s) is/are not the one A. More job opportunities
of the three basic elements in the method B. Improved soil and water quality
of the Green Revolution?
C. Less fertilizer and water needed
A. Only I
D. Improved quality of crops
B. Only II
C. I and III 110. Find out the wrong statement from the
D. None of the above following
A. White revolution is meant for increase
105. What is sustainable fishing? in milk production
A. Taking as many fish as you like B. Blue revolution is meant for increase
B. Only catching one fish a day in fish production
C. Ensuring that the remaining fish popu- C. Increasing food production without
lation is enough to breed and replace the compromising with environmental quality
fish you have taken is called as sustainable agriculture
D. Fishing with a rod D. None of the above
106. In developed countries there are still 111. What is a biome
groups of people who are not food secure.
These do not include people: A. a biological community of interacting
organisms and their physical enivonment
A. who are homeless
B. The angular distance of a place north
B. who are living in poverty
or south of the equator
C. who are obese
C. A way to describe a large group of sim-
D. who are employed with full time work ilar ecosystems
and exercise regularly
D. none of above
107. Which two processes can give rise to soil
degradation? 112. Which of the following practises in indus-
trialised terrestrial food production sys-
A. Erosion tems contributes the most to global cli-
B. Decomposition mate change?

A. Mechanisation increases fossil fuel C. Africa

use and emits gases such as carbon diox-
D. South America
ide or methane.
B. Soil erosion leads to nutrient depletion 117. Sustainable agriculture is..
of soil and therefore, less vegetation to fix
A. a way of farming which is cheaper for
carbon dioxide from the atmosphere in the
the farmer
process of photosynthesis.
B. a way of farming that is better for the
C. Monoculture use leads to a loss of bio-
NARAYAN CHANGDER
environment
diversity when crops are struck with dis-
ease. C. a way of farming that increases food
D. All of the answer alternatives. production by 30%
D. none of above
113. Which one of the following is an input
that plays the most crucial role in subsis- 118. Which of the following is a way to over-
tence rice farming in South East Asia? come limitations of climate?
A. Water for irrigation A. Irrigation
B. Rice
B. Extensive farming
C. Invasive species
C. Intensive farming
D. Money
D. Leached
E. Fish
114. A savannah is a type of grassland that 119. How much Palm Oil does Australia import
each year?
A. requires little rain as it’s mostly A. 20mL

grasses B. 20000kg
B. requires large amounts of seasonal C. 20 tonnes
rain, then drought
D. none of above
C. requires large amounts of rain as it is
used for farming 120. Food waste is
D. none of above A. prevalent in MEDCs only
115. a benefit of genetically modified food is B. prevalent in LEDCs only
what?
C. prevalent in both MEDCs and LEDCs
A. no idea
D. not an issue of concern
B. cheap to produce
C. nutritious 121. Where is the majority of food waste pro-
duced?
D. disease resistant
A. On farms
116. The continent that has the most countries
suffering from a lack of food security is: B. During transportation
A. Asia C. In supermarkets
B. Australia D. In restaurants and at home

122. Food that is wasted also wastes C. Flood-prone

A. Soil D. Irrigated

B. Water
128. How much rain do deserts receive each
C. Fuel
year?
D. All of the above
A. less than 50cm of precipitation per
123. The Green Revolution in India was an in- year
troduction of high-yielding varieties (HYV)
B. less than 100 cm of precipitation per
of seeds for
year
A. Millet
C. less than 200 cm of precipitation per
B. Pulse year
C. Wheat
D. none of above
D. Oilseed
129. Erosion is a process where
124. Malnutrition over an entire population
A. Compost A. organic matter is broken down into
smaller parts, usually by living organisms
B. Famine
B. rock is broken down into soil and small
C. Genetic engineering
grains
D. Persistent
C. soluble nutrients and minerals are
125. What is drought? drained from soil through water action
A. a lack of clean water generally D. soil/rock is moved from one surface to
B. a lack of rainfall leading to a lack of wa- another by wind/water/glaciers
ter
C. an abundance of dirty water 130. Meeting the needs of the present, with-
out compromising the ability of future gen-
D. a lot of water but it is too expensive erations to meet their own needs is known
126. Leaching is a process where as what?
A. organic matter is broken down into A. Unsustainable agriculture

smaller parts, usually by living organisms B. Thoughtful agriculture
C. Sustainable agriculture
grains
C. soluble nutrients and minerals are D. none of above
drained from soil through water action
131. What food, when wasted, represents the
D. soil/rock is moved from one surface to biggest waste of energy?
another by wind/water/glaciers
A. Milk
127. The most common system of rice growing
is? B. Poultry
A. Rainfed C. Corn
B. Upland D. Beef

132. what does the green revolution pro- 137. If you do not consume enough carbohy-
mote? drates, proteins, and lips you will suffer
from which of the following disorders?
A. use of pesticides
A. famine
B. use of technology
B. hunger
C. use of manual labour
C. anger
D. biodiversity
D. malnutrition
NARAYAN CHANGDER
133. Weathering is a process where
138. What is agriculture?
A. organic matter is broken down into
A. the growth and raising of specific
smaller parts, usually by living organisms
plants
B. farming of animals
grains
C. the growth of food for people
C. soluble nutrients and minerals are
drained from soil through water action D. none of above
D. soil/rock is moved from one surface to 139. Which list contains only outputs?
another by wind/water/glaciers A. fertilizers, water, pesticides
134. is an agricultural method which al- B. pollutants, milk, food for human con-
lows for more efficient use of arable land sumption
and decreases the risks of soil erosion by C. pollutants, labour, greenhouse gases
reducing the steepness of slopes and there-
D. antibiotics, soil degradation, pesti-
fore, preventing runoff.
cides
A. Polyculture
140. people living in may be food insecure
B. Terracing
A. a crowded house
C. No-till
B. a dirty community
D. Alley cropping
C. poverty
135. what is famine? D. a busy community
A. widespread shortage of water 141. According to the Integrated Pest Man-
B. widespread abundance of food agement strategy, which of the following
would be the MOST PREFERRED method of
C. widespread shortage of food
pest control?
D. widespread abundance of water
A. Synthetic (manmade) Pesticides
136. Which country would have more people B. Importing natural predators
who are undernourished living there? C. Stop planting crops
A. United States of America D. Plant GMO crops
B. Yemen
142. an example of “competition for land” is
C. Korea what
D. Japan A. housing

B. pathways 148. The process of growing plants in water

C. sporting events and nutrients (without soil) is known as

D. fertility A. selective breeding
143. Consumers in industrialized countries an- B. hydroponics
nually waste as much food as is produced
C. GMO
in what region of the world?
A. Sub-Saharan Africa D. desertification
B. Southeast Asia
149. Lines of Longitude are
C. The Middle East
A. East and West of Equator
D. Europe
B. East and West of Greenwich
144. Monoculture is
A. When different crops are grown year C. East and West of the International
after year time line
B. When multiple crops are grown at D. none of above
once
C. When the same crop is grown year af- 150. Why don’t farmers donate food?
ter year A. Farmers are greedy
D. When the plants are provided with mo-
cocytes B. Farmers do not know how
C. It’s cheaper to throw away food
145. The main reason we must improve soil
quality is to D. none of above
A. Ensure we can grow more food
B. Ensure we can grow more food in a 151. What is sustainable Palm Oil?
sustainable way A. Nigerian prince scam
C. Ensure that the soil does not disappear
B. Cadbury marvellous creatures
D. Ensure that we do not run out of water
C. a way to grow palm oil that does im-
146. What is most common crop plant in In- pact the environment for the future
donesia?
D. none of above
A. Banana
B. Citrus plants 152. Food security means access to
C. Avacado
A. any type of food
D. Palm trees
B. safe, nutritious food to sustain a
147. What food gets tossed the most? healthy lifestyle
A. Fruits and vegetables C. available food and the knowledge to
B. Dairy products prepare that food
C. Proteins D. enough healthy food to sustain a safe
D. Grains (bread, rice, etc.) lifestyle

153. What is NOT a problem with burning fos- C. irrigation

sil fuels? D. modern technology
A. We have a limited supply
159. Select all answer which are environmen-
B. Burning fossil fuels adds CO2 to the at- tal impacts of farming
mosphere.
A. soil erosion
C. Burning fossil fuels adds to global
warming. B. habitat loss
NARAYAN CHANGDER
D. Fossils are hard to burn C. reduction in biodiversity
D. pollution
154. Farming which is for profit
E. ozone hole depletion
A. subsistence
B. commercial 160. What is factory farming?
C. traditional A. Where the farm is inside a factory
D. extensive B. Where livestock are reared outside

C. A system of rearing livestock using
155. The finest soil particles are known as highly intensive methods to increase food
A. silt production
B. clay D. Where eggs are boxed in factories
C. loam 161. Who was the father of Green Revolution
D. sand in India?
A. Norman Borlaug
156. Decomposition is a process where
B. M.S Swaminathan
A. organic matter is broken down into
smaller parts, usually by living organisms C. Raj Krishna
B. rock is broken down into soil and small D. R.K.V Rao
grains
162. One alternative to catching fish from the
C. soluble nutrients and minerals are ocean is , which is the process of farm-
drained from soil through water action ing fish and other aquatic organisms
D. soil/rock is moved from one surface to A. aquaculture
another by wind/water/glaciers
B. erosion
157. The most productive soil type is C. domesticated
A. sandy soil D. pesticide
B. clay soil E. compost
C. loam soil 163. What does “arid” mean?
D. silty clay loam A. wet
158. what does precision farming use? B. hot
A. science C. dry
B. vertical farming techniques D. none of above

164. what is a farmers most important re- 169. What is the likely impact, if any, of the
source? (from Oxford text) growing human population on the avail-
ability of land for food production?

A. technology
B. water A. Land availability increases.
C. labour B. Land availability decreases.
D. soil C. Land availability remains constant.
165. Types of erosion include: D. It is hard to determine due to uncer-

tain predictions about the human popula-
A. sheet, gully and rill erosion
tion growth.
B. channel and salt erosion
C. gully, irrigation and cultivational 170. How is Palm Oil grown?
D. none of above A. underground like a potato
166. The definition of genetically modified B. above ground like a coconut

foods is.. C. on a vine like a cucumber
A. food which is grown in a laboratory D. none of above
B. food which comes from a good gene
pool 171. The cows and chickens we eat today are
considered , which means to breed or
C. food that’s DNA has been altered
manage organisms for human use.
through genetic engineering
D. food that is only edible if you have spe- A. aquaculture
cific genes in your DNA B. erosion
167. According to the Integrated Pest man- C. domesticated
agement strategy, which of the following D. pesticide
would be the LAST RESORT for controlling
pests? E. compost
A. synthetic (manmade) pesticides 172. The UN wants to achieve “zero hunger”
B. import natural predators by when?
C. plant BT corn A. 2020
D. plant Round Up Ready Corn B. 2030
168. Why is the Green Revolution agriculture C. 2040
NOT considered a sustainable form of agri-
D. 2050
culture?
A. It introduced new GMO plants 173. Green Revolution refers to
B. The plants required large amounts of A. Use of green manure
pesticides, fertilizers, and water
B. Grow more crops
C. It produces too many plants
C. High Yield Variety Programme
D. The plants require small amounts of
pesticide, fertilizers, and water D. Green Vegetation

174. Which of the following is NOT an environ- 180. Which one of the following terrestrial
mental factor that influences crop yields? food production systems uses the highest
A. Amount of sunshine amounts of fertilizers?
B. Temperature A. North American grain farming
C. Soil fertility B. Intensive beef production in Brazil
D. Markets for the crop C. Maasai tribal livestock cultivation
D. Subsistence rice farming in South-East
175. Palm oil is used in
NARAYAN CHANGDER
Asia
A. Vegemite
181. The A soil horizon (topsoil) is made up of
B. Milo
A. leaf litter
C. Tim tams
B. bedrock
D. none of above
C. clay and minerals
176. How does our demand for beef contribute
D. decomposed organic matter and min-
to deforestation in Latin America?
erals
A. The need for more land to grow feed
crops for cows 182. Technology in which genes from one or-
B. The need for more trees to build barns ganism are placed in another organism
C. The need for larger CAFO’s A. Compost
D. We need a place to dispose of the large B. Famine

amounts of cow manure (poo) C. Genetic engineering
177. Agriculture D. Persistent
A. allows for consistent food sources 183. Consider soil as a system. Which of
B. creates a healthier population the following could be considered “flows”
within that system?
C. both of the above
A. weathering
D. none of above
B. decomposition
178. farming in small areas but produces large
C. leaching
amounts of produce is what type of farm-
ing? D. organic matter
A. extensive E. biological mixing
B. intensive 184. A crop yield refers to:
C. terraced A. The amount of crop that is grown per
D. vertical hectare
179. what does sustainability mean? B. The type of crop that is produced in a
place
A. growing renewable crops
C. A way to describe what crops are sold
B. sustaining a healthy life at Farmers Markets
C. the capacity to grow food D. The market value of a crop that is ex-
D. the ongoing capacity to maintain all life ported

11.2 Sustainable food packaging 543
185. What is famine 186. If we produce food that doesn’t get

A. people starving eaten, what else is wasted?

B. something that ONLY happened in Ire- A. Wildlife Habitat
land about potatoes
B. Water
C. a widespread food shortage often
caused by war or drought C. Energy
D. people can’t eat because they are sick D. All of the above
11.2 Sustainable food packaging

1. Which is the MOST important element in a E. Certificate of Registration from
food defence plan? Malaysian Food Analysts Council and An-
A. Implementing proper pest tracking nual Practising Certificate
and control programme
4. Why is it important to have a consistent
B. Covering open containers of food or in-
portion served for each sample in sensory
gredient in food preparation areas
evaluation?
C. Monitor proper procedure glove uten-
sil A. Different amount served may affect
judgement of the panel
D. Employee awareness of suspicious ac-
tivities and reporting process B. Different amount may not look aesthet-
E. Cost-effective preventive activities ically pleasing
C. Different amount may affect the ap-
2. An adolescent with body mass index (BMI)
petite of the panel
values > 50th percentile, but < 75th per-
centile is considered D. Different amount may incur wastage
A. normal weight of the food product served
B. at risk for overweight E. Different amount served may affect
C. overweight the raw material cost in sample prepara-
tion
D. obese
E. morbidly obese 5. The glycemic index rate is
3. Under Food Analysts Act 2011, to practice A. the acceptable amount of alternative
as a registered food analyst, what docu- sweeteners to consume in 1 day
ments or certification are needed?
B. the potential of foods to raise blood
A. Certificate of Registration from glucose and insulin levels
Malaysian Food Analysts Council
C. the risk of a given food for causing di-
B. Annual Practising Certificate
abetes
C. Degree in Food Science or Food Tech-
nology D. the ratio of soluble to insoluble fibre in
a complex carbohydrate
D. Certificate of Registration from
Malaysian Institute of Food Technology E. the index for nutritional value of foods

6. Which one of the following reflects the ac- B. protocooperative

tivities of a food system? C. commensalistic
A. affordability, transport and marketing D. symbiotic
of food
E. mutualistic
B. food accessibility, and agricultural in-
puts and outputs 11. Which of the following toxins is an exam-
C. food availability, individual accessibil- ple of histamine poisoning?
NARAYAN CHANGDER
ity and affordability A. Scombrotoxin
D. production, processing, transport and B. Ciguatoxin
consumption of food
C. Mycotoxin
7. Extraction of aromatic compound into fat D. Paralytic shellfish poisoning
is called
E. Tetratoxin
A. Expression
12. You have the following gravimetric re-
B. Supercritical extraction
sults:Weight of dried pan = 1.0376 g,
C. Soxhlet extraction Weight of pan and sample = 4.6274 g,
D. Enfluerage Weight of pan and dried sample = 1.7321
g. Calculate the moisture content and the
percent solids.
8. Which of the following microorganism pro- A. 80.65% moisture, 19.35% solid
duces a neurotoxin that causes flaccid
B. 62.57% moisture, 37.43% solid
paralysis when it is eaten in improperly
preserved food? C. 59.90% moisture, 40.10% solid
A. Clostridium perfringens D. 86.75% moisture, 13.25% solid
B. Clostridium botulinum E. 72.50% moisture, 27.50% solid
C. Salmonella typhi 13. Which of the following is an example of a
D. Escherichia coli subjective food evaluation test?
E. Campylobacter jejuni A. Triangle test
B. Spectrophotometry
9. Which one of the following gives a reason
why seafood could be unsustainable? C. Measuring volume
A. decreased consumption of seafood D. Measuring weight
B. overfishing of some species E. Weight displacement
C. restricted fishing practices 14. Which of the following is FALSE regarding
D. consuming only shellfish the adsorption of calcium from the diet?
10. An association in which one population of A. Vitamin D stimulate adsorption of cal-

organisms benefits while the other is nei- cium
ther harmed nor helped is called asso- B. Calcium adsorbed in small intestine
ciation. C. Fibre and phytates stimulate adsorp-
A. parasitic tion of calcium

D. Adsorption of calcium is more efficient D. prohibiting food products that do not

during childhood and pregnancy comply with the Australia New Zealand
Food Standards Code

15. The following intellectual properties are 19. HACCP plan requires that the intended con-
applicable to new pre-package food prod- sumer be listed so as to
uct, except A. Provide consumers with informed
A. trade secret choices
B. copyright B. Address marketing policies
C. patent C. Ensure appropriate hazards are being
addressed
D. trademark
D. Make sure consumer choose the right
E. industrial design
product
16. Extrapolation of toxicological study re- E. Tell the auditors who are the con-
sults from animals to humans may results sumers involved
in
20. Among all the food packaging polymers
A. Underestimation of risk
listed below, which has the highest gas
B. Direct correlation of risk barrier property?
C. Over estimation of risk A. Low density polyethylene(LDPE)
D. Accurate estimation of risk B. High density polyethylene(HDPE)
E. None of the above C. Polypropylene(PP)
17. In order to increase stability of an oil- D. Ethylene vinyl alcohol(EVOH)
in-water emulsion, of the continuous E. Linear low-density polyethy-
phase should be increased, while of the lene(LLDPE)
dispersed phase should be decreased.
A. density, density 21. Sensory results from 6-10 sensory panel-
lists which evaluated the whole attributes
B. viscosity, density of food products and presented in the spi-
C. viscosity, droplet size der web chart refer to
D. density, viscosity A. Flavour Profile Analysis
E. droplet size, viscosity B. Quantitative Descriptive Analysis
18. Which one of the following poses a risk to C. Acceptance Test
the biosecurity of Australia? D. Alternative Forced Choice
A. introduction of non-native species to E. Texture Profile Analysis
increase biodiversity
22. Which one of the following is an advan-
B. quarantining and inspecting animal
tage of genetically modifying foods?
goods arriving in Australia
C. establishing permits for the commer- A. the ability to increase nutritional value
cial importation of fresh fruit and vegeta- B. the ability to guarantee increased crop
bles yield

C. ensuring that consumer demand for or- C. removing the stubble from the previ-
ganic products can be met ous year’s crop to enrich and stabilise the
D. the cost of seeds is greater than the soil
cost of non-genetically modified crops for D. introducing a legume crop through
farmers crop rotation to increase the level of nitro-
gen in the soil
23. High performance liquid chromatography
(HPLC) cannot be used for which of the fol- 27. The heat resistant fungus that causes
spoilage in acidic foods.
NARAYAN CHANGDER
lowing?
A. Separate types of organic pesticides A. Bacillus coagulans
B. Determine the caffeine content from B. Lactobacillus
coffee samples C. Flat sour spoilage
C. Identify the various pigments from a D. Byssochlamys
leaf extract E. Thermophilic anaerobic spoilage
D. Determine the mercury content of a
28. One of the disadvantages of organic food
fish sample
production is that
E. None of the above A. biodiversity is easier to maintain
24. How long can the Director or an authorised B. the salinity levels of waterways de-
officer of the Mistry of Health order the crease
closure of unsanitary premises? C. more land is required to produce a
A. 14 days yield that is equal to that of conventional
farming
B. 21 days
D. soil health improves due to the re-
C. 25 days
duction in the use of synthetic chemicals,
D. 30 days which can be found in fertilisers and pes-
E. 90 days ticides.
29. This is a characteristic of supertasters.
25. The time taken for a microbial population
to reduce by a factor of 10 is A. Insensitive to PROP (6-n-propylthiouracil)
A. F0-value
B. Often prefer intense sweetness
B. z-value
C. Tend to like all foods
C. D-value
D. Difficulty distinguishing ingredients
D. Reduction time present in foods
E. Multiplication time E. Often have strong food dislikes
26. Which one of the following is an example 30. In the equation for the destruction of mi-
of low-impact farming? croorganisms by moist heat, -dN/dt = kN.
A. native pasture being cleared for the “k”
sowing of cereal crops A. is the specific sterilisation constant
B. hormones administered to animals to B. has a larger value for microorganisms
help promote growth that are more heat resistant

11.3 Sustainable food consumption 547
C. decrease with increase in pasteurisa- A. consuming imported food products

tion temperature
B. monitoring the quality of water

D. is not influenced by the species of the
C. clearing land for agriculture
microorganism
E. increase with increase in sterilisation D. transporting food
temperature
34. Which of the following information cannot
31. Pareto charts are used to be provided by an FT-IR?
A. identify inspection points in a process A. Identification of unknown material
B. outline production schedules B. Crystal formation in a sample
C. organise errors, problems or defects C. Quality or consistency of sample
D. show material flow
D. The amount of components in a mix-
E. all of the above ture
32. Food insecurity may result in these situa- E. Kinetic information through the growth
tions, except or decay of infrared absorptions
A. Malnutrition
35. White flour is different from whole grain
B. Social problem flour because it uses
C. Hunger
A. only the germ
D. Psychological problem
B. only the bran
E. Food poisoning
C. only the endosperm
33. Which one of the following activities is
D. all the grain
most likely to contribute to loss of biodi-
versity? E. germ and bran
11.3 Sustainable food consumption

1. Farming and raising livestock for profit is 3. Which one of these is a characteristic of
called industrial farming?
A. Subsistence farming A. using natural fertilizers
B. Commercial farming B. planting multiple crops at a time
C. Arable farming C. using pesticides
D. none of above D. main goal is to save the land for future
generations while making a profit now
2. Cattle would mean
4. Which of these is the correct definition for
A. Buffaloes
the term sustainable?
B. Cows and goats
A. the responsible development and man-
C. Goats and sheep agement of areas
D. Cows and bullocks B. meeting the needs of people without

11.3 Sustainable food consumption 548
damaging the ecological, economic, or so- B. soil erosion

cial components of the environment C. poultry
C. improvement of a run down area D. livestock
D. people take responsibility for improv-
ing their living conditions 9. Confinement does not mean
A. imprisonment.
5. Finish the sentence:The development of
chemicals, such as fertilizers and pesti- B. captivity.
NARAYAN CHANGDER
cides, C. compassion
A. can be seen as a huge opportunity in D. none of above
organic farming.
10. Which of the following is cultivated?
B. are reared and used to produce sev-
eral different commodities. A. soybeans
C. forbids the use of pesticides, ge- B. livestock
netically modified crops, antibiotics and C. superbugs
growth hormones. D. groundswell
D. has increased yields in all forms of
agricultural cultivation. 11. Deadzone and Farmageddon are
A. movies by Philip Lymbery
6. Which of these nouns has a negative con-
notation? B. fertilizers
A. powerhouse C. genetically modified crops
B. forestry D. names of videogames
C. deforestation 12. “to claim” can be a synonym of
D. habitat A. to forbid
7. Animal welfare groups are MOST likely B. to contend

against: C. to assume
A. eating meat D. to say
B. treating animals cruelly 13. When only crops are grown, we refer to
C. using animals for experiments this as
D. using animals for human purposes A. Arable farming
8. Which word cannot be related to farm- B. Subsistence farming

ing? C. Commercial farming
A. cultivation D. none of above

12. Future Trends in Food
Technology
12.1 Personalized Nutrition and Health

1. Two types of carbohydrates B. Vitamin
A. Donots and Kale C. Mineral
B. Noodles and Yam D. Roughage
C. Khurma and Shrimp 5. Another type of complex carbohydrate
D. Channa and Candy that helps to carry waste out of your body.
It lowers your risk of developing heart dis-
2. The amount of energy released when nutri- ease can some types of Cancer.
ents are broken down is measured in units A. Simple Sugars
called
B. Fruit
A. grams
C. Fibre
B. ounces
D. Vegetable
C. calories
6. Which nutrient provides the most amount
D. pounds of energy per gram?
3. To encourage good nutrition, Choose- A. Carbohydrate
MyPlate.gov recommends choosing foods B. Fats
that are high in
C. Protein
A. Fiber & Nutrients D. Vitamin
B. Sodium & Added Sugars
7. CarbohydratesFat Protein Water Vita-
C. Sodium & Added Fats minsMinerals
D. Water & Calories A. The 6 Food Groups
4. Which of the following nutrients help to B. The 6 Essential Nutrients
get rid of undigested food? C. The food groups
A. Protein D. none of above

12.1 Personalized Nutrition and Health 550
8. The energy-giving nutrient is called 14. Which one of the following is NOT needed
A. Mineral in higher amount as our diet by our body?
B. Protein A. Carbohydrates
C. Carbohydrate B. Water
D. Vitamin C. Fats
D. Fibre
9. If a particular is missing from the diet,
15. Which of the following are NOT nutri-
NARAYAN CHANGDER
it can affect the growth and proper func-
tioning of the body. ents?
A. Food A. vitamins & minerals
B. Nutrient B. water & proteins
C. Roughage C. fats & carbohydrates
D. Water D. sugars & salts
10. You should keep poultry portions and 16. The function of iron in the body is to help
lean. with red cell production and keeping a
healthy metabolism. Which food contains
A. Big
a HIGH amount of iron?
B. Small
A. Almond milk
C. Large
B. Pears
D. Mini
C. Rump Steak
11. A nutrient, such as sugar or starch, that D. Chocolate muffins
provides energy is called a
17. Digestive enzyme that is found in the
A. carbohydrate
stomach and begins the digestion of pro-
B. calorie teins
C. protein A. Esophagus
D. fat B. Pepsin
12. Calories in 1 gram of Carbohydrates C. Peristalsis
A. 4 D. Epiglottis
B. 9 18. What is example of sedentary activity
C. 6 A. Running
D. 8 B. Swimming
13. Rickets or brittle bones caused due to lack C. Biking
of D. Playing Video Games
A. Vitamin A 19. A fat that is solid at room temperature.
B. Vitamin B Less healthy fat. Animal fat. Raises LDL
C. Vitamin C A. Fiber
D. Vitamin D B. Fat

C. Unsaturated fat C. Nutritionist

D. Saturated fat D. Doctor

20. Why is drinking water good for the 25. fats come from animals.
joints?
A. Saturated
A. It helps increase their flexibility.
B. Unsaturated
B. It helps them become stronger.
C. Trans
C. It helps lubricate them.
D. none of above
D. none of above
21. A cheese tuna sandwich with lettuce, 26. The process of breaking down food to yield
onions and tomato contains the following energy to keep organisms alive and func-
nutrients tioning is called?
A. protein, fats, minerals, carbohydrates, A. an exercise

calcium B. breath
B. fats, carbohydrate, minerals, vitamins, C. metabolism
iron
D. energy
C. carbohydrate, vitamins, protein, fats,
minerals 27. The term ‘diet’ refers to I. controlled in-
D. minerals, protein, carbohydrates, cal- take of food to reduce weight II. the food
cium, iron a person eats each day III. the meal eaten
at any one sitting
22. Which of the following foods are sources
A. I only
of fiber?
A. Potatoes, with the skin left on B. III only
B. Wholegrain pasta C. I and II only
C. Apples D. II and III only

D. Baked beans 28. Which foods contains carbohydrates?
23. Which is an example of mincing foods? A. Fish
A. cutting onions into very small, irregu- B. Pasta
lar pieces
C. Egg
B. making shallow slices into the surface
D. Carrot
of bread dough
C. removing the outer skin of potatoes 29. Complex carbs ( ):better source of nu-
D. rubbing cabbage against a shredder trients
A. Sugars
24. A is responsible for nutrition educa-
tion. B. Starch
A. Teacher C. Proteins
B. Author D. none of above

30. What is good for red blood and muscles. 36. The food component present in sugar is
A. nutrition A. Fat
B. proteins B. Carbohydrate
C. carbohydrates C. Protein
D. iron D. Vitamin
31. to make something 37. How many types of nutrients are there?
NARAYAN CHANGDER
A. consume A. 5
B. exercise B. 4
C. flexibility C. 6
D. produce D. none of above
32. You can find Iron in which food? 38. A LIST OF INGREDIENTS ON A FOOD LABEL
A. Chips ARE IN ORDER HOW?
B. butter A. Alphabetical order
C. Milk B. Order from greatest to least
D. red meat C. Order from least to greatest

D. No particular order
33. Milk, cheese and yogurt are all good
source of 39. Why should you eat healthy food every-
A. Calcium day?
B. Vitamin C A. It will make your heart pump faster
C. Protein B. It will give you energy
D. Vitamin B C. It will make you get A’s in school

D. none of above
34. A test for complex carbohydrates or starch
in food 40. The purpose of fiber is to move
A. iodine test A. Blood
B. buiret test B. Nutrients
C. benedict’s test C. Waste
D. emulsion test D. none of above
35. A waxy, fatlike substance that is found 41. What does the stomach do to your food?
only in animal products. A. Pulls the vitamins and minerals out.
A. fiber B. Helps move food to the back of your
B. protein throat.
C. cholesterol C. Turns it into a liquid mixture.
D. none of above D. Collects the waste.

42. Which is an example of a fruit in the pomes 48. A nutrient needed for growth and repair of
category? body tissues
A. Trans Fat

A. Watermelon
B. Raspberry B. Proteins
C. Lemon C. Amino acids
D. Apple D. Nutrients
43. Which of the following is an example of a 49. keeps our eyesight healthy and pre-
healthy snack? vents night blindness
A. chips A. Vitamin A
B. Vitamin B
B. pop tart
C. Vitamin C
C. banana
D. Vitamin D
D. doughnut
50. involved in formation of bones and
44. Which of the following are used to build teeth help prevent decay.
muscles and used for energy?
A. fluoride
A. Carbohydrates
B. sulfur
B. Protein
C. sodium
C. Water D. Magnesium
D. Fats
51. Which nutrient is a compound that helps
45. Reaching for your best level of health is? regulate many vital processes, including di-
A. Wellness gestion, absorption and metabolism of nu-
trients?
B. Nutrients
A. minerals
C. Adequate sleep
B. water
D. none of above
C. vitamin
46. Eggs are a good source of all of the follow- D. carbohydrates
ing nutrients except:
52. Cereal is a type of a grain.
A. cholesterol
A. True
B. protein
B. Maybe
C. iron C. False
D. calcium D. none of above
47. Meat, poultry, fish and egg are some ex- 53. All the following are types of Macro-
amples of which Macro Nutrient? nutrients except
A. Protein A. Protein
B. Fat B. Vitamins
C. Carbohydrate C. Carbohydrate
D. none of above D. Fats

54. What can stimulate your appetite? C. emulsion test

A. drinking ice cold water D. Buiret test
B. positive social health
60. Meredith is preparing stir-fried vegetables
C. aroma of food and needs an item of cutting equipment to
D. feeling light-headed chop and dice vegetables. Which item does
she need?
55. If you get up from the table during a meal,
A. bread knife
what should you do with the napkin?
NARAYAN CHANGDER
B. chef’s knife
A. Put it on the table
B. Take it with you C. kitchen shears
C. Give it to someone else on the table D. pastry blender
D. Put it on your chair 61. Which of the following ingredients should

be avoided when preparing packed meals
56. The villi in the large intestine are adapted for a picnic?
for absorption because
A. Oil
A. they have a large surface area and
good blood supply B. Rice
B. are thick walled C. Bread
C. are very long D. Mayonnaise
D. none of above 62. The chemical process by which the body
57. Foods that have special meaning from your breaks down food to release energy
childhood are called? A. Metabolism
A. comfort foods B. Calorie
B. mommy foods C. Carbohydrates
C. ethnic foods D. Cholesterol
D. cultural foods
63. The process of maintaining a steady state
58. How can a lack of carbohydrates affect inside your body is called
performance? A. homeostasis
A. No energy stores for endurance B. dehydration
events
C. anemia
B. Body will turn to use water storage in-
stead D. scurvy
C. Increase building of the muscles 64. If you want less fat in your diet, which
D. fasten the repair of tissues item should you eat less of?
A. strawberries
59. A test that turns its color from blue to red
when it detects sugar in the food B. Doritoes
A. Benedict’s test C. popcorn
B. iodine test D. grapes

65. All these are the steps we should follow C. Fruits

to maintain proper hygiene except D. Potatoes

A. Keeping long nails
71. A substance in foods that our body needs
B. We must bath daily to regulate bodily functions, promote
C. We must brush our teeth growth, repair bodily tissues, and obtain
energy
D. none of above
A. Trans Fat
66. Which nutrient insulates the body against B. Proteins
the cold and protects internal organs?
C. Amino acids
A. Proteins D. Nutrients
B. Fats
72. Which of the following provides energy to
C. Minerals this body?
D. Nutrients A. Bread
67. If someone is deficient in a nutrient it B. Rice
means? C. Sugar
A. They do not get enough vitamins D. All of these
B. They are not eating enough of a nutri- 73. Which of the following foods can be used
ent and it is giving them symptoms to prepare low budget meals?
C. They do not like nuts A. Canned sardines, dried pigeon peas,
D. none of above rice, eggs
B. Fresh fish, canned peas and carrots,
68. One physiological function is? macaroni, chicken
A. Food provides energy C. Beef steak, frozen fish, fresh pigeon
B. Food and eating have significant social peas, instant cornmeal
meaning. D. Cream cheese, lamb, instant mashed
C. We all have emotional needs, such as potatoes, fish steaks
need for security, love and affection. 74. Which essential nutrient carries other nu-
D. none of above trients to your cells, helps with digestion,
removes waste, and cools your body off.
69. The food groups recommended in the great- A. Avocado
est amounts on MyPlate are:
B. Saturated Fats
A. fruits and grains.
C. Water
B. grains and vegetables.
D. Unsaturated Fats
C. fruits and protein.
75. Why do we eat fats?
D. grains and protein.
A. growth
70. A source of simple carbohydrates is: B. fight disease
A. Seeds C. energy
B. Brown rice D. be healthy

76. Mineral that helps to avoid anaemia C. simple carbohydrates

A. Cholesterol D. none of above
B. Zinc
82. proteins are from plant products and
C. Iron do not have all the essential amino acids.
D. Calcuim
A. Complete
77. Eating pizza with friends after a foot- B. Incomplete
ball game is MOST LIKELY an examples of
NARAYAN CHANGDER
which food choices factors C. True
A. Comfort & Family Ties D. none of above

B. Social Ties & Entertainment 83. How you deal with daily life and how you
C. Adventure & Entertainment feel about yourself are part of what as-
D. Nutrition & Wellness pects of your wellness?
A. mental and emotional
78. To maximize the nutritional value of fruits
and vegetables, how should they be B. goals and objectives
served? C. clothing and looks
A. Fried D. intelligence and hard work
B. Frozen
C. Fresh 84. The role of food additives is to I. thicken
II. flavour III. preserve
D. sliced
A. I and II only
79. The component of food which helps our
B. I and III only
body fight against infections
A. Protein C. II and III only
B. Fats D. I, II and III

C. Carbohydrates 85. All of the following are careers in a food
D. Starches processing plant EXCEPT
80. Deandre uses a chart to visualize how A. Food Scientist

much peanut butter is considered one serv- B. Food Entrepreneur
ing for his sandwich. Which weight-
C. Food Technologist
control strategy is he using?
A. following recommended calorie needs D. Food Consumer
B. controlling portion sizes 86. What happens to the grain when it is pro-
C. practicing moderation cessed?
D. achieving physical fitness A. The grain stays whole
81. What type of nutrient are starches? B. The endosperm is removed

A. complex carbohydrates C. The bran and germ are removed
B. fiber D. The bran is removed

87. Vanessa is preparing for standard char- 92. Proteins are needed for?
tered marathon, which group will her diet A. two or more sources of vegetable pro-
be majorly composed of? teins in each meal helps

A. carbohydrates B. Providing concentrated source of en-
B. fats ergy
C. proteins C. Bodybuilding.
D. fibre D. Necessary for production of enzymes,
hormones, antibodies, hemoglobin, etc.
88. The most important nutrient. Body is 65%
of it. Controls all body processes. 93. The essential components of our food are
called
A. Homeostasis
A. Fats
B. Electrolyte
B. Minerals
C. Dehydration
C. Water
D. Water D. Nutrients
89. To avoid bitterness and unpleasant tex- 94. A condition in which the red blood cells do
tures when cooking vegetables, cook them not contain enough hemoglobin
until they are:
A. Anemia
A. mushy and light in color
B. Mineral
B. crisp yet tender
C. Antioxidant
C. completely soft D. Vitamin
D. blackened on the deges
95. Carbohydrates are a energy source.
90. What are the health benefits of eating A. Primary
fresh fruits as compared to eating pro-
B. Secondary
cessed fruits?
C. Not an
A. Fresh fruits are less nutritious than
frozen fruits. D. none of above
B. Fresh fruits are lower in sugar and 96. The heat from a grill reaches the food to
sodium than processed fruits. be grilled by
C. Fresh fruits brown as compared to A. radiation
canned fruits that keep their color B. induction
D. Fresh fruits have inconsistent pricing C. conduction
throughout the year, while processed- D. convection
fruit pricing remains more stable.
97. What nutrient provides a concentrated
91. Water soluble vitamins source of energy?
A. Vitamins A D E K A. Protein
B. Vitamin B Complex & Vitamin C B. Carbohydrates
C. Vitamins A B C D C. Fat
D. Vitamin R Complex & Vitamin T D. Sugar

98. Types of influences are related to NU- B. along coiled organ where most of di-
TRITIONAL NEEDS, HEALTH LIMITATIONS, gestion takes place.
AGE, and GENDER C. the tube in which pulverized food trav-
A. Situational els to the stomach
B. Environmental D. the thick, soupy material that once was
food.
C. Psychological
D. Physiological 104. This nutrient enhances the mouthfeels
NARAYAN CHANGDER
and tastes of food. It also protects inter-
99. Eating a well-balanced diet and exercising nal organs and carries fat soluble vitamins
regularly are good beginnings for young throughout the body
adults. Iron and calcium intake are very A. Protein
important
B. Carbs
A. Young Adulthood (19-39)
C. Fat
B. Adolescence (12-19) D. Vitamins
C. Middle Childhood (6-11)
105. A device that measures energy in food
D. Early Childhood (2-5)
A. bomb calorimeter
100. Fruits and vegetables should be eaten B. atom bomb
A. Abundantly C. food energinometer
B. Moderately D. food tester
C. Liberally 106. To encourage good nutrition, MyPlate rec-
D. Sparingly ommends choosing foods that are high in:
A. fiber and nutrients.
101. Slicing, shredding and chopping of vegeta-
bles can be efficiently carried out using a B. sodium and added sugars.
A. blender C. sodium and added fats.

D. water and calories.
B. food mill
C. stick blender 107. Vitamin is needed for proper function-
ing of blood vessels.
D. food processor
A. Vitamin A
102. The three classes of nutrients that supply B. Vitamin B
our body with energy are
C. Vitamin C
A. Glucose, Sucrose, Lactose
D. Vitamin D
B. Fat, proteins, carbohydrates
108. What is the main role of carbohydrates?
C. Vitamins, minerals, fiber
A. protecting your nerves
D. Protein, water, carbohydrates
B. forming your cells
103. Chyme is C. maintaining body temperature
A. material made in the liver that helps D. supplying energy for your body’s func-
break down food. tions

109. What are substances in food that are im- C. frozen foods
portant for the body’s growth and mainte- D. milk and cheese
nance?

115. These nutrients supply energy for your
A. Nutrients
body’s functions.
B. Fats
A. Carbohydrates
C. Proteins B. Fats
D. Carbs C. Proteins
110. The heating process by which a potato is D. none of above
boiled is known as 116. You may tire easily and feel less alert if
A. radiation you don’t have adequate?
B. conduction A. Nutrients
C. convection B. Proteins
D. circulation C. Carbohydrates
D. Water
111. Roughage is also called as and helps
in smooth functioning of 117. Minerals are needed by our body in
amounts only.
A. Fiber, Circulatory system
A. Big
B. Dietary fibre, digestive system
B. Large
C. Raw vegetables, brain
C. Medium
D. Fruits, heart
D. Small
112. is any substance that the body can
118. Which is a sign of good physical health?
use to extract nutrients needed for the
body to function. A. clean teeth and healthy gums
A. Vitamins B. thin hair that is straight
B. Minerals C. painted fingernails

D. wearing shoes with good support
C. Food
D. Nutrients 119. What nutrient helps build muscles?
A. Water
113. Which drink is healthy?
B. Protein
A. A glass of water
C. Vitamins
B. A can of cola
D. Fat
C. A can of juice
120. Wholegrain cereals provide , which
D. none of above prevents bowel disease.
114. Which category of food is selected by A. sugar
color, smell, and touch? B. dietary fibre
A. canned beans C. starch
B. citrus and fresh vegetables D. gluten

121. What color is dairy on MyPlate? 127. After the body absorbs nutrients, the
A. yellow nutrients undergo the chemical processes
known as
B. Pink
A. digestion
C. Blue
D. Red B. absorption
C. metabolism
122. The risk of obesity, heart disease, & can-
NARAYAN CHANGDER
cer is increased by a diet high in D. peristalsis
A. fat
128. proteins are from animal sources and
B. cholesterol contain all essential amino acids
C. saturated fat
A. Incomplete
D. All of the above
B. Complete
123. What is meant by the term appetite?
C. True
A. psychological need for food
D. none of above
B. uncontrolled stress
C. need for sleep 129. Nutrients that are made by living things,
D. physical need for food are required in only small amounts, and
that assist many chemical reactions are
124. Which of the following is an example of
a refined cereal product? A. minerals
A. Brown pasta B. vitamins

B. White bread C. electrolytes
C. Porridge D. supplements
D. Rice Krispies
130. Which stage of digestion removes wa-
125. You should get enough of these nutri- ter?
ents?
A. large intestine
A. Vitamin A
B. small intestine
B. Vitamin C
C. Calcium C. mouth
D. All of the above D. stomach
126. This nutrient is an inorganic substances 131. A nutrient that supplies energy. Basically
that becomes part of the bones, tissues, it is sugar
and body fluids
A. Metabolism
A. Protein
B. Carbs B. Calorie
C. Mineral C. Carbohydrates
D. Vitamins D. Cholesterol

132. A is a chart that can be used to see C. Scurvy

how many servings of each food should be D. Obesity
eaten each day.

A. Pie Chart 138. Sugar contains carbohydrates but does
not contain
B. Weight Chart
A. Fruits
C. Food Pyramid
B. Proteins
D. Body Mass Index Chart
C. Vegetables
133. Which is the largest Food group?
D. Grains
A. Fats
139. Which of the following is a good source
B. Fruits and Vegetables
of protein?
C. Dairy
A. Rice
D. Carbohydrates
B. Bread
134. Incomplete proteins are provided by C. Milk
A. meat, fish, poultry D. Green leafy vegetables
B. milk and eggs
140. Deborah is searching for a credible source
C. dried beans, peas, and nuts of science-based nutrition and fitness in-
D. all of the above formation. Which should she use?
A. Dietary Guidelines For American
135. is the building blocks of your body.
B. Facebook
A. Calcium
C. Instagram
B. Protein
D. Cosmo Magazine
C. Carbohydrates
D. Vitamin A 141. Which of the following foods are recom-
mended for an individual suffering from
136. Nutrients that build and repair tissues goitre?
and cells e.g. meat, milk, eggs. Grouped
A. Sea foods
as body building foods.
B. Citrus fruits
A. Fat
C. Dairy products
B. Minerals
D. Peas and beans
C. Vitamins
D. Protein 142. Fried chicken if tested using the emulsion
test will have the liquid change in color
137. A person takes more food than his re- from clear to
quirement. He is too fat. He may be
suffering from which of the following dis- A. milky white
eases. B. blue black
A. Anaemia C. red
B. Beri-beri D. purple

143. A pedometer is a device that counts the 148. A nutrient that supplies energy, forms
number of steps taken. 2, 000 steps equal cells, maintains body temperature, and
one mile or roughly 70 calories burned. protect nerves
How can a pedometer be used as a tool A. Fiber
for good health?
B. Fat
A. tracks the number of steps so you can
C. Unsaturated fat
set goals to increase your daily activity
D. Saturated fat
B. calculates your total sugar intake
NARAYAN CHANGDER
C. monitors your heart beat 149. helps us to grow and repair worn out
tissues.
D. makes sure you eat a balanced meal
A. Fats
144. Sally has been diagnosed with osteoporo- B. Carbohydrates
sis. She should therefore increase her in-
C. Vitamins
take of
D. Proteins
A. iron
B. calcium 150. Which vitamin is vital for bone strength
& can be found in dairy products (e.g milk
C. thiamine & cheese)?
D. riboflavin A. A
145. Very heavy perspiring or severe diarrhea B. B

can result in a serious reduction in the C. C
body’s water content known as D. D
A. anemia
151. What are very good energy sources for
B. homeostasis the body.
C. scurvy A. calcium
D. dehydration B. protein
C. vegetables
146. is the measure of energy.
D. carbohydrates
A. energy
B. calorie 152. Which of the following foods comes from
plants:
C. proteins
A. Bread, chicken, apple
D. food
B. Watermelon, pizza, yogurt
147. Brandon just ate celery with peanut but- C. Peach, mango, grapes
ter on top. Did he eat any protein? D. Butter, rice, cake
A. Maybe
153. Which health problems is a consequence
B. Yes of eating too much added sugar?
C. No A. overweight
D. none of above B. heart disease

C. diabetes C. Lemon tea

D. all of the above D. none of above

154. One of the functions of PROTEINS is 160. Seafood is a type of protein.
A. Production A. True
B. Build and Mantain tissues like mus- B. False
cles. C. Maybe
C. Muscles. D. none of above
D. none of above
161. Define Quality of Life.
155. Which nutrient helps fight infections in A. A person’s satisfaction with his or her
the body and makes our immune system looks, lifestyle, and responses to daily
stronger? events.
A. Protein B. The standard of health, comfort, and
B. Potatoes happiness experienced by an individual or
C. Vitamins group.
D. Fats C. A state of wellness characterized by

peak physical, mental, and social well-
156. Which of these foods have protein. being.
A. fruits D. none of above
B. meat 162. The type of fat produced when manufac-
C. poultry turers add hydrogen to the fat molecules
D. nuts in vegetable oils.
A. trans fat
157. A tough, complex carbohydrate that the
body cannot digest. B. amino acid
A. Fiber C. cholesterol
B. Protein D. none of above
C. Sugar 163. Micronutrients that control several body

D. Vitamin functions. e.g. A, C, K
A. Carbohydrates
158. Which is the body building nutrient?
B. Metabolism
A. Carbohydrate
C. Vitamins
B. Fat
D. Digestion
C. Vitamins
D. Proteins 164. A nutrient made of carbon, hydrogen,
and oxygen; supplies energy, forms cells,
159. has vitamins to help your bones and maintains body temperature, and protects
teeth. nerves.
A. Milk A. protein
B. Pepsi B. cholesterol

C. fat 170. Which food group does chocolates belong

D. none of above to?
A. Fruits and vegetables
165. Eating foods such as Fish, offal (animal in-
sides) and potatoes help assist with brain B. Bread, cereals, pasta, rice and pota-
function. What is the MAIN VITAMIN that toes
all of these foods contain? C. Foods and drinks high in fat and/or
A. Vitamin C sugar.
NARAYAN CHANGDER
B. Vitamin D D. none of above
C. Vitamin B6 171. Water accounts for of a humans body
D. Vitamin Z weight
A. 40%
166. How many different nutrients does your
body require? B. 50%
A. 3 C. 60%
B. 6 D. 70%
C. 10
172. An essential nutrient that does not pro-
D. 40 vide energy but must have in order to sur-
vive, without it, one will not survive for
167. Which of the following are NOT micronu- more than 7 days.
trients?
A. water
A. Iron and vitamin C
B. vitamins
B. Thiamine and vitamin B12
C. minerals
C. Carbohydrate and protein
D. fiber
D. Calcium and phosphorus
168. Two examples in which we can store food 173. Mason wants to start a physical fitness
using freezing method program to help him get in shape. What ac-
tivities should he practice for flexibility?
A. potatoes and pickles
A. stretching exercises
B. fish and chips
B. cardiovascular exercises
C. milk and cooked food
C. resistance exercises
D. mango and fish
D. calisthenics
169. Alex plans to serve broccoli as a side dish.
Which cooking method will preserve the 174. What is the unit of measurement for the
most nutrients? amount of heat energy in foods?
A. steaming A. Newton
B. frying B. calorie
C. boiling C. gram
D. roasting D. liter

175. To have a healthy diet C. Carbohydrates

A. Stay away from foods with fat D. Saturated Fat

B. Avoid foods with carbohydrates
181. The fibre content of the food is called
C. Eat a variety of foods
A. Minerals
D. Never eat ice cream
B. Roughage
176. is a body building food.
C. Salt
A. Wheat
D. water
B. Cheese
C. Oil 182. A nutrient that is made by living things,
D. Sugar cane is required in small amounts, and assists
in chemical reactions in the body
177. Which of the following is a useful guide- A. Anemia
line for a consumer with a household of ten
and a small income? B. Mineral
A. Buy in bulk C. Antioxidant
B. Buy unhealthy foods D. Vitamin
C. Select top brands
183. What regulates body temperature and
D. Select expensive foods ans carries nutrients?
178. Janet is baking a pound cake. Her inter- A. water
est is in decorating the cake. Which of the
B. foods
following subjects is not related to the dec-
oration of the cake? C. vegtables
A. Art D. minerals
B. Mathematics
184. supply raw materials for growth and
C. Physics repair of structures such as skin and mus-
D. Electronics cle.
179. Nuts, bacon and avocado are some exam- A. proteins

ples of which nutrient? B. carbohydrates
A. Protein C. fats
B. Fats D. none of above
C. Carbohydrates
185. The following vitamins are fat-soluble:
D. none of above
A. folic acids, biotin, Vitamin C
180. What nutrient is used to build and repair
cells? B. A, D, E, K
A. Protein C. D, K, C, riboflavin
B. Fat D. niacin, C, E, K

186. What is the correct order: C. fats

A. Ingestion, Absorption, Digestion, D. none of above
Egestion
B. Ingestion, Digestion, Absorption, 192. Fat-soluble vitamins
Egestion A. do no build up in the body
C. Egestion, , Digestion, Absorption, In- B. are absorbed by fat
gestion
C. are not needed by the body
NARAYAN CHANGDER
D. none of above
D. pass easily into the bloodstream
187. What is a good source of proteins
193. Choose the Function(s) of Food from the
A. milk
list below.
B. cheese
A. Produce energy
C. red meat
B. Build and repair cells
D. chocolate
C. Helps us to respond to the environ-
188. Nutrients are substances found in ment around us
foods that give foods their
D. Growth
A. chemical flavor
E. Maintain proper health
B. nutritious value
C. nutritious flavor 194. What is metabolism?
D. chemical value A. Energy used from food
189. Kitchen bins must be emptied B. The amount of energy used in food
A. Every day C. Nutrients made of carbon, hydrogen,

and oxygen
B. Once a week
D. How much food you eat
C. Once a month
D. none of above 195. The following are macronutrients except:
190. An egg custard will set and retain its A. protein

shape due to B. carbohydrates
A. Coagulation C. vitamins and minerals
B. Caramelization
D. fats and lipids
C. Gelatinization
D. Dextrinization 196. Reduced cooking time is achieved when
using a pressure cooker because
191. Which nutrient is essential for life, makes A. steam is forced through the food
up 2/3 of our body and helps with diges-
tion? B. steam is released through the vent
A. water C. boiling water is the cooking medium
B. vitamins D. water boils faster in a pressure cooker

197. Why do we eat carbohydrates? C. amount

A. healthy growth D. fiber

B. energy 203. We need to eat to stay healthy. They
C. fight disease are rich in vitamins and nutrients.
D. why not A. Fruits
B. Vegetables
198. Which of the following is not a nutrient?
C. Fruits and vegetables
A. Fats
D. none of above
B. Carbohydrates
C. Vegetables 204. The major nutrient we get from vegeta-
bles is ?
D. Protein
A. carbohydrates
199. Which of the following snacks most suit- B. vitamins
able for a pre-schooler?
C. protein
A. Fruit yoghurt
D. water
B. Peanuts
C. Peanut butter 205. Foods that are high in Saturated Fat will
D. Cream filled cookies A. lead to a risk of heart disease

B. keep you healthy
200. Name a benefit of eating carbohydrates
for an athlete C. build strong bones and muscles
D. help the immune system
A. gives you energy
B. repair muscles 206. Energy from food is called
C. build muscles A. Carbohydrates
D. reduces fats B. Protein
C. Calories
201. Lucas is a 15 years old male. He is on the
basketball team and is very active most D. none of above
days of the week. How many calories are
207. Goitre is caused by a lack of
recommended by MyPlate for Lucas to eat
each day? A. Fats
A. 1, 800-2, 000 B. Calcium
B. 2, 000-2, 400 C. Iodine
C. 2, 400-2, 800 D. Sodium
D. 2, 800-3, 000 208. You should make half your grains
202. Packages of food have a list called nutri- A. Whole Grains
tion B. No Grains
A. label C. Half Grins
B. facts D. Full grains

209. A dissolved substance that regulates B. Pepsin

many processes in cells C. Pancreas
A. Homeostasis D. Epiglottis
B. Electrolyte
215. we need food and to stay healthy?
C. Dehydration
A. Ice Cream
D. Water
B. Sweets
NARAYAN CHANGDER
210. Cherries, apricots, peaches and plums are C. Water
all fruits in which category?
D. none of above
A. berries
B. melons 216. Spinach is a part of what food group?
C. drupes A. Fruits
D. tropical fruits B. Vegetables
C. Dairy
211. What happens if you don’t eat enough
carbohydrates? D. Grains
A. Your body won’t build enough muscle E. Proteins
B. Your body would stop functioning be- 217. Kwashiorkor is caused by a lack of
cause it ran out of energy
A. Vitamin D
C. You would develop serious vitamin de-
B. Minerals
ficiencies
C. Protein
D. You boost your immune system
D. Nutrients
212. The best protein choice would be?
218. The hydrochloric acid in stomach
A. onion rings
A. breaks down fat
B. grains
B. kills bacteria
C. chicken
C. makes vitamins
D. hormones
D. none of above
213. Which of the following factors influence
dietary choices in the Caribbean? I. Re- 219. Calories are a unit of measuring
ligious beliefs II. Availability of foods III. A. Meat
Cultural considerations
B. Nutrients
A. I and II only
C. Energy
B. I and III only
D. All of the above
C. II and III only
D. I, II and III 220. This item refers to the following meth-
ods of cooking. (I)Boiling(II)Broiling
214. Flap of skin that covers the opening to (III)Stewing(IV)BakingWhich of the above
the windpipe during swallowing methods is the MOST economical on fuel?
A. Stomach A. I

B. II 226. Which nutrient helps to build body cells

and tissues?
C. III
A. water

D. IV
B. protein
221. FruitsVegetablesStaplesFoods from Ani- C. carbohydrate
malsFatsLegumes D. iron
A. Nutrition
227. Our body makes in the presence of
B. Nutrients sunlight.
C. The six Food Groups A. Vitamin A
D. none of above B. Vitamin D

C. Vitamin B
222. Pancakes are usually made from which D. Vitamin C
one of the following?
228. is the food we get from plants.
A. Roux
A. Milk
B. Fritter batter
B. Meat
C. Pouring batter C. Vegetables
D. Coating batter D. Eggs
223. is needed for thyroid function for 229. Healthy choices in nutrition are important
metabolism. to your health because:
A. Iodine A. It is fun.
B. They give you energy for exercise and
B. Iron
activity.
C. Sodium C. They can make you sick.
224. WHAT MINERAL HELPS MUSCLES FUNC- 230. h of July, Thanksgiving, Easter, and
TION PROPERLY? Christmas are examples of which individ-
ual on food choices?
A. Calcium
A. Personal Beliefs
B. Iron B. Personal Tastes
C. Potassium C. Religious & Cultural
D. none of above D. Situational Factors
225. The food component present in sugar is: 231. Unsaturated fat is in the form of at
room temperature.
A. Protein
A. Solid
B. Fats B. Liquid
C. Vitamins C. Gas
D. Carbohydrates D. None of the above

232. Fats are a type of 238. A person can make healthier food choices
A. lipid when shopping for packaged and canned
foods by:
B. mineral
A. buying only organic food products.
C. vitamin
D. protein B. purchasing larger sizes.
C. reading the nutrition labels.
233. An active adult male must eat food with
D. buying more canned than packaged
NARAYAN CHANGDER
this much energy
foods.
A. 2200 kcal
B. 2.2 kcal 239. Which of the following combination of
C. 100 kcal foods will provide a vegan with all of the
essential amino acids?
D. 2200kcal x age
A. Rice and steamed spinach
234. Which is a good source of dietary fiber?
B. Rice and pigeon peas
A. Ice cream
B. Whole grains C. Ground provision and pigeon peas
C. Meat D. Ground provision and curried pumpkin

D. White bread 240. is important for your teeth and
235. fats are usually liquids at room tem- bones.
perature. A. protein
A. unsaturated B. calcium
B. saturated
C. nutrition
C. transfats
D. carbohydrates
D. none of above
241. There are types of Vitamin B.
236. Which component of a healthy, balance
diet is responsible for providing energy be- A. 4
fore an event?
B. 2
A. Fats
C. 5
B. Proteins
D. 8
C. Carbohydrates
D. Vitamins 242. How can calories be reduced when
preparing fruits and vegetables?
237. The minimum amount of energy needed
to maintain basic body processes is called: A. by choosing cooking methods like bak-
ing and steaming
A. calories
B. basal metabolism B. by frying with heavy batters
C. digestion C. by mixing with sugar and gelatins
D. absorption D. by serving with cream dips and sauces

243. Jenny is throwing a surprise birthday C. II and III only

party for her best friend Katie. She has de-
D. I, II and III
cided to make Katie’s favorite dish, meat

loaf. There will be a total of 40 peo- 247. Jason, a 25-year-old young professional,
ple at the party. Answer the following relies heavily on high-sodium and high-fat
questions:The recipe says it serves 8 peo- fast food and frozen meals because he
ple. By what number should Jenny multi- never learned to cook. Which individual
ply each ingredient to make enough meat influence on food choices does this repre-
loaf for everyone? sent?
A. 6
A. family schedules
B. 5
B. knowledge and skills
C. 4
C. peer group
D. 3
D. stages of life
244. Essential amino acids
248. Define the term ‘balanced diet’.
A. are vitamins that dissolve in fat
B. are the nine amino acids the body can- A. A diet containing some nutrients in the
not produce correct proportions.
C. come from grains, legumes, nuts, and B. A diet containing most nutrients in the
seed correct proportions.
D. are units of energy produced by pro- C. A diet containing none nutrients in the
tein correct proportions.
D. A diet containing all nutrients in the
245. This item refers to following
correct proportions.
ways by which a family can spend
wisely. (I)Buying in bulk(II)Comparative 249. Which of the following guidelines is the
shopping(III)Preparing a shopping LEAST likely to be considered when plan-
list(IV)Investigating new products Which ning meals for a convalescent?
of the above ways is given the MOST
consideration when planning to purchase A. Avoid fatty, fried foods
food? B. Serve delicate small portions
A. I
C. Use mainly convenience foods
B. II
D. Observe strict hygiene in food prepara-
C. III tion
D. IV
250. Which of the following is a good sources
246. Which of the following information of minerals?
should be included on a food label? I. The A. Oil
name of the product II.A list of ingredients
III.The cost of the product B. Sugar
A. I and II only C. Bread
B. I and III only D. Fruits and vegetables

251. Tomatoes, squash, and peppers would 257. If you don’t eat enough fibre you may be-
fall into which MyPlate food group? come
A. fruits A. dehydrated
B. vegetables
B. ill
C. protein
C. fat
D. dairy
D. constipated
NARAYAN CHANGDER
252. The diet which contains all the nutrients
in proper amount is called 258. WHAT VITAMIN HELPS KEEP YOU WELL
A. complete food
A. C
B. balanced diet
B. K
C. proper meal
D. buffet C. E
D. A
253. Inorganic nutrients that the body needs,
usually in small amounts, are
259. What is Nutrition?
A. Protein
A. Food provides nourishment to the body
B. Fat
and enables it to stay fit and healthy.
C. Minerals
B. are the chemical substances present
D. Carbohydrates in food and are responsible for nourishing
254. What food groups are missing from this the body,
meal; fish, beans, broccoli, milk? C. Nutrition is the process by which food
A. protein & vegetable is taken in and utilized by the Body.
B. dairy & fruit D. none of above
C. grain & fruit
260. Good is important for the body
D. grain & fruit
A. nutrition
255. Which performers can benefit from a
protein-rich diet? B. protein
A. Tennis players, golfers C. carbohydrates
B. Swimmers, footballers D. vitamin
C. 3000m runner, long distance runner
D. Weight lifters, Sprinters, 261. you should make your plate fruits and
vegetables.
256. Proteins are called
A. All
A. Energy-giving food
B. 1/4
B. Body-building food
C. protective food C. Half
D. All of the above D. 1/3

262. This item refers to following C. to provide energy

ways by which a family can spend D. To have better outlook
wisely. (I)Buying in bulk(II)Comparative

shopping(III)Preparing a shopping 267. Which of the following snacks are suit-
list(IV)Investigating new products Which able for a person who wants to lose
of the above ways is given the MOST con- weight?
sideration when different brands of the
A. Cheese rolls
same food are sold at supermarkets?
B. Fruit scones
A. I
B. II C. Sponge fingers
C. III D. Chicken sandwiches
D. IV 268. This type of carbohydrate is sugary foods

that give you quick energy that does not
263. How many minutes of Warm Up and Cool last long.
Down should you do before and after ex-
ercising? A. complex
A. 10 and 15 B. short
B. 5 and 5 C. simple
C. 10 and 10 D. fiber
D. 10 and 5 269. Vitamin C found can be found in fruit such
264. A kitchen layout should be placed in a tri- as oranges. It helps with helps with?
angular arrangement A. Blood cells
A. to save space in the kitchen B. Healthy teeth and gums, avoiding
B. for efficient storage of food scurvy
C. to save time in food preparation C. Building muscles and growth
D. to allow for proper cleaning of the D. healthy skin
kitchen
270. is necessary to building maintenance
265. Nutrients that occur naturally in rocks and repair of body tissue.
and soil and are required only in small A. sugar
amounts are
B. protein
A. supplements
C. salt
B. antioxidants
D. oil
C. minerals
D. vitamins 271. Is required for the formation of
haemoglobin in our blood.
266. Why do we need a balanced diet?
A. Iodine
A. The body needs nutrients for speed
B. Iron
and height
B. The body needs nutrients for energy, C. Phosphorus
growth and repair D. Calcium

272. Aerobics, competitive basketball, and 277. Simple carbs ( ):no nutrition
running are examples of: A. Proteins
A. very light physical activities. B. Sugars
B. light physical activities. C. Starch
C. moderate physical activities. D. none of above
D. vigorous physical activities.
278. Which vegetable comes from the root por-
NARAYAN CHANGDER
273. Define Environmental Quality. tion of the plant?
A. The state of the physical world. A. Tomato
B. A state of wellness characterized by B. Peas

peak physical, mental, and social well- C. Celery
being. D. Carrot
C. The state of being in good health.
279. What are the two vitamins called?
D. none of above
A. water soluble
274. A nutrient that contains nitrogen as well B. carbohydrates
as carbon, hydrogen, and oxygen; needed
for the growth and repair of body tissues. C. proteins
D. Fat-soluble
A. amino acid
B. trans fat 280. A waxy fat-like substance that is found
in only animal products. HDL and LDL
C. protein
A. Metabolism
D. none of above
B. Calorie
275. WHAT VITAMIN HELPS EYES ADJUST TO C. Carbohydrates
DARKNESS.
D. Cholesterol
A. K
B. E 281. Muscular tube that connects the mouth to
the stomach
C. A
A. Epiglottis
D. C
B. Peristalsis
276. Which of the following is NOT a good C. Stomach
way for a 16 year old girl to prevent de-
D. Esophagus
hydration.
A. Drink lots of caffeinated drinks 282. What is the process of breaking down
food into a form your body can use
B. Drink at least ten 8-ounce cups of wa-
ter per day A. Breakdown
C. Take a drink about every 15 minutes B. Stress

during exercise C. Digestion
D. Eat lots of fresh fruits and vegetables D. Nutrients

283. Taller and bigger people need energy 288. provide more than double the energy
than shorter and smaller people. provided by carbohydrates or proteins in
the human body.

A. same
A. Vitamins
B. more
B. Fats
C. equal
C. Minerals
D. less
D. Starch
284. Fat and sweets at the top of food pyra-
289. A fatty acid that has as many hydrogen
mid indicates that they should be used
atoms as it can hold is called
A. Abundantly A. unsaturated fatty acid
B. liberally B. polyunsaturated fatty acid
C. moderately C. saturated fatty acid
D. sparingly D. cholesterol
285. Check the correct guidelines for good per- 290. Vitamin is found in sunlight.
sonal hygiene A. A
A. Wash hands before preparing meals B. C
B. Wash hands only after using the toilet C. K
C. Wear clean apron D. D
D. Leave hair well combed and styled 291. Glycogen is stored in the muscles. Where
E. Keep hair covered when cooking else is glycogen stored?
A. Kidney
286. Carbohydrates proteins, fats, vitamins
B. Stomach
and minerals are the main found in our
food. C. Liver
A. Nutrients D. Lungs
B. Diet 292. is the diet which contains all the nutri-
C. Ingredients ents, roughage and water in appropriate
amount.
D. Food items
A. Breakfast
287. What is micro nutrients? B. Lunch
A. Constitute a very small amount of the C. Balanced diet
total body tissues D. Dinner
B. Is necessary for bone formation, blood
293. A food that contains lots of vitamins and
clotting and muscular contraction.
minerals relative to the number of calo-
C. Minerals and vitamins are called mi- ries, but is low in saturated fat, trans fat,
cronutrients. added sugar, and salt.
D. none of above A. nutrient-dense food

B. MyPlate plan D. failure of the pancreas to produce in-

C. Dietary Guidelines for Americans sulin
D. none of above 299. This is a source of calcium

294. The most important reason your body A. Sugar
needs water is
B. Ghee
A. To replace lost fluids so you don’t get
C. Milk
dehydrated
NARAYAN CHANGDER
B. To give you energy D. none of above
C. To keep your mouth wet 300. Fat is needed to ?

D. So you don’t get thirsty A. digest food
295. Energy from carbohydrates is converted B. build strong bones
to a substance in our body for a storage
C. keep us warm
which is called
A. Glucose D. rehydrate the body
B. Sucrose 301. It is the combination of processes by

C. Starch which the living organism receives & uses
the food materials necessary for growth,
D. Glycogen
maintenance of functions & repair of com-
296. is required for healthy skin and ponent parts.
proper functioning of nerves. A. Nutrition
A. Iodine
B. Health
B. Vitamin B
C. Food
C. Phosphorus
D. Diet
D. Vitamin A
302. Gardening, dancing, and walking briskly
297. Define Eating Pattern.
are examples of:
A. The fitness of the body.
A. very light physical activities.
B. The basic component of food that nour-
ishes the body. B. light physical activities.
C. All of the foods and beverages a per- C. vigorous physical activities.
son routinely consumes over time, or their D. moderate physical activities.
dietary intake.
D. none of above 303. Why athletes and sportsmen should eat
high amount of protein?
298. Type I diabetes is caused by
A. to store energy.
A. a high intake of fat
B. to get instant energy.
B. a high consumption of sugar
C. to repair and rebuild muscles.
C. the body’s inability to manufacture
glycogen D. to keep the body warm.

304. Types of needs deal with EMOTION, B. Iodine

STRESS, and APPETITE C. Zinc

A. Situational D. All of them
B. Environmental
310. Jams, jellies and squash are preserved by
C. Psychological
D. Physiological A. salting
305. The only chemical that is NOT used as an B. sweetening
energy source for living things is:
C. canning
A. an acid
D. heating and boiling
B. a protein
311. Which of the following in not a carbohy-
C. a fat
drate?
D. a sugar
A. fructose
306. The diet which contains the required es- B. starch
sential nutrients in the right proportions is
C. amino acid
called a
D. glucose
A. opsin diet
B. insoluble diet 312. Carbohydrates are found in foods such
as:pasta, bread and porridge.When eaten,
C. balanced diet
what are Carbohydrates MAIN FUNC-
D. soluble diet TION?
307. Jenny, a teenager, is experiencing A. Energy
headaches, dizziness and constant tired- B. Repair
ness. Jenny is MOST likely suffering from
C. Growth
A. rickets
D. Maintainence
B. beriberi
C. hypoglycaemia 313. Why is it often difficult to make changes
in personal health habits?
D. iron deficiency anaemia
A. Patterns form, both in behavior and in
308. A fat that is liquid at room temperature. the brain and this can make it difficult to
The healthier fat. Plant fat. Does not raise make changes.
LDL B. No one likes change.
A. Fiber C. Some people are just not willing
B. Fat enough to make changes.
C. Unsaturated fat D. none of above
D. Saturated fat 314. Males usually require more energy than
309. Which are the minerals required for our females because they tend to be more
body? A. Aggressive
A. Iron B. Tend to have more muscle

C. sleepy D. The best sport for use of the sports

D. active drink is not listed
315. Which of the following is the best advise 319. With which special medical diet is the
for eating a healthy diet? body unable to control levels of sugar in
the blood and use carbohydrates?
A. Obtain all your protein from meat
A. Heart disease
B. Drink lots of fruit juice
B. Colon cancer
NARAYAN CHANGDER
C. Make half the grains you eat Whole-
grains C. Diabetes
D. Consume more solid fat than liquid fat D. Osteoporosis
316. A vitamin that helps protect healthy cells 320. Water helps keep the mucus membranes
from the damage caused by the normal ag- of your body healthy. These membranes
ing process as well as from certain types are found in several places, including your
of cancer
A. Anemia A. eyelashes
B. Mineral B. finger nails
C. Antioxidant C. hair
D. Vitamin D. lips
317. WHAT ARE ELEMENTS NEEDED IN SMALL 321. Which is an example of a nutrient dense
AMOUNTS FOR STURDY BONES AND food?
TEETH, HEALTHY BLOOD, AND REGULAR
A. cake
ELIMINATION OF BODY WASTES?
B. low-fat yogurt
A. Vitamins
C. candy
B. Minerals
D. soft drinks
C. Nutrients
D. Proteins 322. What is the condition where childrens
legs are bow legged or bent
318. Jimmy was looking at the label of a
A. Rickets
sports drink. He noticed the bottle had
three servings per container. There were B. Osteoporosis
10 grams of sugar in one serving. How C. Diabetes
can the number of servings on this label
be deceiving? D. none of above
A. The label only tells you the number of 323. The three nutrients that provide the body
grams of sugar for one serving when the with energy are
container may have more than one serv-
A. Carbohydrates, fats, and proteins
ing.
B. Calories, fat and vitamins
B. Every container only has one serving
C. The nutritional value doesn’t equal the C. Carbohydrates, vitamins and fats
daily value D. Calories, vitamins and minerals

324. Rice, pasta, oatmeal, potatoes are some B. Chips

examples of which nutrient? C. Tinned fruit

A. Fibre
D. Chickpeas
B. Starch
330. Which category of fruit is characterized
C. Carbohydrates
by a thick inedible rind, juicy flesh, and
D. none of above many seeds in the center?
325. Which of the following substances will A. melons
NOT inhibit the absorption of iron? B. pomes
A. Phytic acid C. drupes
B. Oxalic acid
D. citrus fruits
C. Citric acid
331. This type of carbohydrate provides the
D. Phenolic acid
body with lasting energy.
326. Carrots are in which food group? A. Complex
A. Vegetable group B. Fiber
B. Meat group C. Lasting
C. Fat group D. Whole
D. none of above
332. Old people were not very active & need
327. If a persons diet does not include enough less of and fats.
iron, he or she may develop
A. Minerals
A. scurvy
B. Proteins
B. anemia
C. Vitamins
C. dehydration
D. Carbohydrates
D. homeostasis
333. Meat, fish, eggs, milk and cheese are
328. Which of the following is considered an
advantage of convenience foods? A. energy giving foods
A. They are usually very attractively pack- B. protective foods
aged. C. body building foods
B. They are usually easy to store and D. balanced foods
have a long shelf life.
C. They are not very tasty. 334. Vitamins and are the nutrients which
protect our body from diseases and keep
D. Many contain additives and preserva-
us healthy.
tives.
A. Vitamin A
329. Which of the following foods do NOT
B. Vitamin D
count towards your five-a-day fruit and
vegetables? C. Minerals
A. Frozen vegetables D. Water

335. Eating pasta the night before a race is 341. What type of nutrient are sugars?
MOST LIKELY an example of which type of
A. complex carbohydrates
individual food choice factors?
A. Adventure & Wellness B. fiber
B. Enjoyment & Social Ties C. simple carbohydrates
C. Comfort & Entertainment D. none of above
D. Nutrition & Wellness
NARAYAN CHANGDER
342. The study of food and how the body uses
336. A lack of Vitamin B causes it is called
A. Beri
A. Health
B. Rickets
B. Nutrition
C. Anemia
C. Nutrients
D. Night Blindness
D. Diet
337. YOUR SKIN NEEDS THIS TO STAY
SMOOTH, AND YOUR NERVOUS SYSTEM
343. A serious reduction in the body’s water
NEEDS THEM TO WORK PROPERLY.
content
A. Vitamins
A. Homeostasis
B. Fats
C. Minerals B. Electrolyte
D. none of above C. Dehydration
338. Where nutrients go after the small intes- D. Water

tine has absorbed them.
344. Which is a healthy diet?
A. bloodstream
B. stomach A. Doughnuts
C. esophagus B. Vegetables
D. kidneys C. Crisps
339. A calorie is a unit of D. none of above
A. flexibility
345. Jason, a 25 year old young professional,
B. vitamins
relies heavily on high-sodium and high-fat
C. calcium fast food and frozen meals because he
D. energy never learned to cook. Which individual
influence on food choices does this repre-
340. Having a/an attitude is a sign of sent?
GOOD mental and emotional health.
A. Family Schedule
A. nasty
B. Knowledge & Skills
B. testy
C. positive C. Peer Group
D. lazy D. Stages Of Life

346. Which of the following processes is im- 352. YOU SHOULD DRINK AT LEAST HOW
portant in the production of cheese? MANY GLASSES OF WATER A DAY?

A. Oxidation A. 4
B. Hydrolysis B. 8
C. Fermentation
C. 6
D. Nitrate reduction
D. 1
347. A GOOD FOOD SOURCE OF VITAMIN C
IS? 353. How many food groups are there?
A. Bananas A. 2
B. Green Leafy Vegetables
B. 3
C. Oranges
C. 5
D. Milk
D. none of above
348. what color are vegetables on MyPlate?
A. purple 354. Proteins are also needed by performers
who are in order to repair damaged
B. blue
tissue
C. Green
A. professional
D. black
B. bored
349. helps in digestion of food and absorp-
tion of nutrients in our body. C. Overweight
A. Vegetables D. recovering from injury

B. Seafood
355. A type of fat that manufacturers add hy-
C. Water drogen to the fat molecules in vegetable
D. Salt oil
350. Which of the following is not a function A. Trans Fat

of minerals? B. Proteins
A. Strengthens bones
C. Amino acids
B. Prevents dehydration
D. Nutrients
C. Blood cell production
D. Prevents fatigue 356. What is a feeling of physical discomfort
that’s caused by your body’s need for nu-
351. Which of the following helps to build our trients?
immune system.
A. Apetite
A. Nutrition
B. Nutrients B. Hunger
C. Dietary guidelines C. BMR

D. Water D. Daily Values

357. Which of the following organizations are C. III

involved in food and nutrition activities
D. IV
within the Caribbean region? I. Pan Amer-
ican Health Organization (PAHO) II. World
362. What Vitamin represents how much
Health Organization (WHO) III. Organiza-
of each nutrient yuo need every day.
tion of American States (OAS)
A. B
A. I and II only
B. I and III only B. C
NARAYAN CHANGDER
C. II and III only C. A
D. I, II and III D. B12
358. Not eating too much or too little means 363. Protein provides energy and helps with
we are eating in muscle development. Which one of these
A. moderation foods does NOT contain protein?
B. sufficient A. White meat (chicken)
C. balanced B. Red meat (lamb)
D. variety C. Cranberry Juice
359. Food which is not fresh is called D. Eggs
A. staple food
364. Which is not a chemical element in the el-
B. sample food
emental composition of carbohydrates?
C. stale food
A. Carbon
D. super food
B. Oxygen
360. This item refers to following
C. Nitrogen
ways by which a family can spend
wisely. (I)Buying in bulk(II)Comparative D. Hydrogen
shopping(III)Preparing a shopping
list(IV)Investigating new products Which 365. Peanut punch is an excellent source of .
of the above ways is given the MOST con- A. protein and vitamin C
sideration when items are used in large
quantities? B. water and iron
A. I C. calcium and protein
B. II D. fats and calcium
C. III
366. What pushes your food through your
D. IV
body?
361. This item refers to the following methods A. Fiber
of cooking.(I)Boiling(II)Broiling(III)Stewing(IV)BakingWhich
of the above methods uses radiant heat? B. minerals
A. I C. vitamins
B. II D. fat

367. Cereals are ideal for what type of diet 373. Which of the following nutrients contain
due to their LBV protein content? the HIGHEST amount of energy?

A. Vegan A. Fats
B. High fat B. Sugars
C. Coeliacs C. Starches
D. Babies D. Proteins
368. What is hygiene? 374. Series of involuntary contractions along
A. It is a for people to keep themselves the walls of the digestive tract
clean and their body healthy. A. Peristalsis
B. Your hands, your face
B. Epiglottis
C. protecting yourself from Villains
C. Pepsin
D. to clean your room and your materials
D. Stomach
369. A diet that contains all the nutrients n
the right proportion for a healthy body is 375. Calcium and phosphorus are required for
called A. preventing anaemia
A. Food hygiene B. preventing malnutrition
B. Healthy food C. producing healthy babies
C. Balanced diet D. promoting healthy teeth and bones
D. none of above
376. Where do you find proteins and
370. For which of the following is obesity NOT
A. nutrients
a risk factor?
B. carbohydrates
A. Diabetes
C. fats
B. Dental caries
C. Heart disease D. red blood
D. Iron deficiency anaemia 377. Storing unripe bananas on the counter:

371. Water makes up % of the body. A. causes foodborne illnesses
A. 55 B. causes them to quickly spoil
B. 82 C. helps them ripen and improves their
C. 70 flavor
D. 75 D. makes them slowly ripen
372. All of the following are sources of calo- 378. BILLIONS OF WORN-OUT BODY CELLS
ries except ARE REPLACED?
A. proteins A. Every hour
B. vitamins B. Every day
C. fats C. Every week
D. carbohydrates D. Every month

379. What are the two types of fat. 385. In order to balance and maintain a
A. Saturated healthy weight you should
B. supersaturated A. Consume only 1000 calories a day
C. unsaturated B. Burn the same amount of calories that

you consume
D. saturated fat
C. Participate in sedentary activities
380. What type of milk is the healthiest to D. Consume a high fat diet
NARAYAN CHANGDER
drink?
386. gm of protein gives energy.
A. Chocoalte
A. 4 Cal
B. Strawberry
B. 8 Cal
C. Whole Milk
C. 9 Cal
D. Fat Free (skim)
D. 18 Cal
381. Which nutrient provides the body with a
concentrated form of energy? 387. Vegetables such as potatoes, onions, and
garlic should be stored:
A. fats
A. in the refrigerator.
B. carbohydrates
B. in the freezer.
C. water
C. in a cool, dry, and dark place.
D. protein
D. on the counter.
382. WHAT VITAMIN IS ESSENTIAL FOR NOR-
388. Foodstuffs containing vitamins and min-
MAL BONE HEALTH AND TOOTH DEVELOP-
erals are called
MENT.
A. Energy giving food
A. A
B. Bodybuilding food
B. D
C. Protective food
C. C
D. Roughage food
D. none of above
389. When cells breakdown nutrients for en-
383. What do we need to stop dehydration? ergy using oxygen
A. vitamins A. anaerobic respiration
B. minerals B. aerobic respiration
C. carbohydrates C. metabolism
D. water D. fermentation
384. The process of maintaining a steady state 390. Which of these is an acid that is essential
inside the body in the human diet?
A. Homeostasis A. vitamin D
B. Electrolyte B. vitamin C
C. Dehydration C. vitamin A
D. Water D. vitamin E

391. gm fat gives of energy. 397. What enzyme breaks down starch to mal-
tose
A. 4 Cal

A. Amylase
B. 8 Cal
B. Lipase
C. 9 Cal
C. Pepsin
D. 18 Cal
D. none of above
392. The digestive process begins in the
398. Which of the answers best define food?
A. mouth
A. Anything that we eat or drink that will
B. stomach provide the body with energy.
C. small intestine B. Any solid substance that we eat.
D. colon C. Any solid or liquid substance that we
eat or drink that will provide the body with
393. A balanced diet should consist of energy.
A. energy giving foods D. Any solid or liquid substance that we
B. bodybuilding foods eat or drink to provide the body with nutri-
ents.
C. protective foods
D. all of the above 399. If one wants to have strong bones and
teeth, one must have the proper nutrients
394. Nutrition is the study of and their ef- like
fect on the A. Vitamin D and K, Calcium and Phospho-
A. food, body rus
B. food nutrients, food B. Carbohydrates, Sugar and Vitamin B

C. Protein, Calcium and Vitamin B
C. food nutrients, body
D. Animal Bones to chew on
D. food, nutrients
400. Vitams A, D, E, K are known as?
395. Calories in 1 gram of Protein
A. Minerals
A. 4
B. Water soluble vitamins
B. 9
C. Fat soluble vitamins
C. 6
D. none of above
D. 8
401. Carbohydrates begin to digest and break
396. Protein is a energy source. down in the:
A. Primary A. stomach
B. Secondary B. mouth
C. Not an C. intestines

402. What is one factor that influences your C. Proteins

eating and food choices? D. vitamins
A. culture
408. Which of the following is NOT a factor to
B. sense of humor
be considered when preparing a food bud-
C. grocery lists get for a family?
D. ignoring nutrition A. Size of family
403. Which of these foods are complete pro- B. Age of family
NARAYAN CHANGDER
teins. C. Time available for food preparation
A. milk D. Income of family members
B. eggs
409. Why are carbohydrates so important in
C. meat our diet?
D. all the above
A. They help make us sleepy
404. Milk, cheese, and yogurt are in which B. They make it hard to concentrate
group?
C. They give us energy
A. Meat group
D. none of above
B. Dairy group
C. Bread group 410. The smallest-size cut for foods such as
fruits and vegetables is a:
D. none of above
A. chop
405. The process of keeping food fresh for B. cube
longer time without getting it spoilt is
called C. dice
A. food pyramid D. mince
B. balanced diet 411. Nutrients that do not contain the element
C. food preservation of carbon are called as inorganic nutrients.
Examples of these are
D. none of above
A. Minerals and water
406. What nutrient insulates the body from
colds and protect vital organs? B. Carbohydrates
A. proteins C. Fats
B. minerals D. Proteins
C. water 412. Which of the following is NOT a sign of
D. fats protein energy malnutrition (PEM) in in-
fants?
407. Jerry wants to build up his muscles,
A. Bleeding gums
which food group intake he should in-
crease? B. Dry, flaky skin
A. Carbohydrates C. Weak muscles
B. Fats D. Swollen abdomen

413. A nutrient that occurs naturally in rocks 419. You make about liter of saliva.
or soil; needed by the body in small A. 2
amounts

B. 5
A. Anemia
C. 1
B. Mineral
D. 10
C. Antioxidant
D. Vitamin 420. Which of these is NOT a fat soluble vita-
min?
414. What nutrients do fruits and vegetables
contribute to a healthy diet? A. A
A. vitamins and fiber B. D
B. fat and calories C. E
C. sodium and calories D. B
D. protein and sugar 421. You can keep your nails healthy by doing
415. What is the term for mental, emotional, this
and physical strain? A. TRIM NAILS
A. energy B. CUT TOE NAILS
B. well-being C. WASH HANDS
C. sadness D. ALL OF THE ABOVE
D. stress
422. What kind of Vitamin heals wounds?
416. Who cannot eat cereals that contain
A. C
gluten?
B. B 12
A. Overweight person
C. A
B. Vegetarian person
C. Coeliac person D. D
D. Sleepy person 423. How many components of food are

there?
417. Breads, rice, and cereal are all
A. 5
A. protein
B. 6
B. carbohydrates
C. water C. 7
D. who knows? ! D. 4
418. An a la carte menu is 424. This essential nutrient is your body’s

main energy source
A. served at formal occasions
A. Protein
B. has a fixed price
B. Carbohydrate
C. is an expensive menu
D. one in which food is ordered sepa- C. Fat
rately D. Vitamins

425. What substance is only found in animal 431. Which of the following nutrients does
products? NOT supply the body with energy?
A. cholesterol A. vitamins
B. protein B. fats
C. carbohydrates
C. proteins
D. calories
D. carbohydrates
426. Dietary guidelines for the Caribbean can
NARAYAN CHANGDER
be used to reduce the risk of 432. How many amino acids are considered
“essential”?
A. eating disorders
B. deficiency diseases A. 12
C. communicable diseases B. 21
D. chronic non-communicable diseases C. 9
427. Entree is the D. none of above

A. second course of the menu 433. WHAT ARE THE 6 NUTRIENTS?
B. small course before the main course
A. Carbs, Meats, Fibers, Water, Protein,
or the ‘appetizer’.
and Dairy
C. vegetable dish served on the menu
B. Fruits, Milk, Fibers, Water, Pork, and
D. the cocktail dish served on the menu Vitamins
428. What is one useful strategy for creating C. Carbs, Fats, Minerals, Water, Proteins,
a goal for a healthy lifestyle? and Vitamins
A. skipping fatty lunch D. Carbs, Fats, Fibers, Cheese, Protein,
B. copying your friends and Vegtables
C. sleeping less
434. Which of the following is NOT aa flat-
D. getting support ware?
429. When shopping for fresh fruits, select A. Fork
those that are:
B. Knive
A. lightweight for their size
C. Bowl
B. tender and yielding when pressed
D. Spoon
C. odorless
D. hard and under-ripe 435. The chemical process by which your body
breaks down food to release energy is
430. Osteoporosis is a condition of brittle
called
bones caused by the lack of:
A. metabolism
A. Zinc
B. Iron B. nutrition
C. Calcium C. saturation
D. Magnesium D. constipation

436. This item refers to the following methods C. Pickled cucumber

of cooking. (I)Boiling(II)Broiling(III)Stewing(IV)Baking
D. Coconut custard pie
Which of the above methods has the HIGH-

EST nutrient loss due to leaching? 442. Which of these is not a top-end career in
A. I the food industry?
B. II A. Chef
C. III B. Cook
D. IV C. Pastry Chef
437. is required for healthy bones and D. Food Entrepreneur
teeth.
A. Calcium 443. This nutrient is made from amino acids.
B. Magnesium A. carbohydrates
C. Vitamin k B. protein
D. Folic acid C. fat
438. Which of these are minerals? D. none of above

A. Iron 444. Carbohydrates are?
B. Zinc A. The cheapest sources of energy.
C. Calcium
B. Present in large quantities in foods
D. all of the above and are also required in large amounts by
the body.
439. Which of the given food groups has items
that are good sources of vitamins? C. main source of energy
A. Cold drink and chips D. Needed in the body for bodybuilding.
B. Fruits and vegetables
445. Which component of a healthy, balance
C. Milk and coffee diet is responsible for aiding digestion?
D. Cakes and pastries A. Fibre
440. What happens to the cereal grain when B. Fats
it is processed?
C. Minerals
A. The grain stays whole
D. Protein
B. The endosperm is removed
C. The bran and germ are removed 446. WHAT ARE NUTRIENTS THAT ARE
NEEDED TO BUILD, REPAIR, AND MAIN-
D. The bran is removed
TAIN BODY CELLS AND TISSUES?
441. In which of the following foods is bacte- A. Fat
ria MOST likely to flourish if kept at room
temperature? B. Protein
A. Salted fish C. Carbohydrates
B. Tamarind ball D. Water

447. makes teeth and bones strong 452. Reza was caught eating orange in class!
A. iron Vitamin C found in the fruit helps with?
B. vitamins A. Blood cells

B. Healthy teeth and gums, avoiding
C. calcium
scurvy
D. sodium
C. Building muscles and growth
448. What are some of the essential nutrients D. healthy skin
NARAYAN CHANGDER
for the body
453. A pattern of eating that includes what a
A. protein
person eats, how much a person eats, and
B. carbohydrates how often a person eats is
C. Fat A. Diet
D. Vitamins B. Healthy Weight Range
E. All the above C. Food Log
D. Balanced Diet
449. What is Macro nutrients?
A. There is a short supply of carbohy- 454. This item refers to the following first aid
drates and fats in our body, proteins are treatment. I. Cover area with a clean cloth
utilized for energy production. to reduce risk of infection. II. Cool the
whole area with cold water to reduce risk
B. The chemical substances present in
of blistering. III. Remove jewellery if pos-
food and are responsible for nourishing
sible as the area may swell. IV. Protect
the body
blisters, do not burst them. The activities
C. These are present in large quantities are MOST likely used to treat
in foods and are also required in large
A. a cut
amounts by the body.
B. bleeding
D. All of the above
C. an electrical shock
450. Which of the following vitamins will D. a scald and burn
leach in the liquid when carrots are
boiled? 455. Which of the following nutrients are
A. Vitamin A closely linked to the growth spurt in ado-
lescents?
B. Vitamin C
A. Iron and protein
C. Vitamin D
B. Carbohydrates and protein
D. Vitamin E
C. Fat and carbohydrates
451. Where should you place your napkin to D. Vitamins and minerals
maintain good ‘Table Etiquette’?
456. In dry heat when starch grains swell,
A. On the table
burst and absorb fat; what is a food ex-
B. On your lap ample of this?
C. Tucked in your shirt A. Toast
D. Under the chair B. Pastry baking

C. Baked potato 462. Why do we need to eat a balanced diet?

D. Popcorn A. To give us energy

B. In oder for our bodies to function prop-
457. carbohydrates provide body with en- erly
ergy.
C. To help us grow
A. total D. To prevent us from getting fats
B. saturated 463. Vitamins help our body to fight
C. complete A. diseases
D. none of above B. health
C. nutrients
458. WHAT ARE THE STARCHES AND SUGARS
D. none of above
THAT GIVE THE BODY MOST OF ITS EN-
ERGY? 464. Eating certain plants together, such as
A. Carbohydrates and , can give you a complete pro-
tein.
B. Proteins
A. apple
C. Minerals B. bread
D. Vitamins C. rice
D. beans
459. is the source of carbohydrates.
465. We are prone to diseases if we
A. Fruits
A. do not eat junk food
B. Vegetables
B. do not follow balanced diet
C. Maize
C. Do not eat fruits and vegetables
D. Juices D. both b and c
460. Essential nutrients that does not sup- 466. Unit for the amount of energy released
ply energy but our body needs in small when nutrients are broken down
amounts for good health A. Metabolism
A. macronutrients B. Calorie
B. micronutrients C. Carbohydrates
C. proteins D. Cholesterol
D. vitamins 467. What is psychological function?

A. We all have emotional needs, such as
461. Our brain is % fat. need for security, love and affection.
A. 60 B. Food is one way through which these
needs are satisfied.
B. 20
C. Food helps in the nourishment and
C. 15 health of our body.
D. 70 D. none of above

468. Which of the following should you limit? 474. What is an example of a carbohydrate?
A. Oils A. peas
B. Solid fats B. bread
C. Added sugars C. beans
D. All of the above D. water
469. What chemical tests for starch 475. Which of the following is a disadvantage
NARAYAN CHANGDER
of using the pressure cooker?
A. benedicts solution
A. Economical on fuel
B. iodine
B. Retains food nutrients
C. biuret solution
C. Meals can be prepared quickly
D. none of above D. Requires a special safety skill
470. Dustbins must be well covered . 476. Which mineral helps build strong bones
A. TRUE and teeth? (found in milk)
B. FALSE A. Potassium
C. NOT SURE B. Calcium
D. none of above C. Iron
D. None
471. Identify the food item which does not
have fat 477. Which of these things does NOT contain
carbohydrates?
A. Oil
A. water
B. Cheese
B. rice
C. Spinach
C. beans
D. Butter
D. candy
472. An increased need for calcium occurs due
to rapid bone growth. 478. Which food group includes dry beans and
peas rich in fiber?
A. Young Adulthood (19-39)
A. Vegetables
B. Middle Childhood (6-11)
B. Dairy
C. infancy (birth-1 year) C. Protein
D. Adolescence (12-19) D. Fats, Oils, etc.
473. Which dish is suitable for a strict vegetar- 479. A MAJOR consideration for a caterer
ian? should be
A. Macaroni Pie A. buying during sales
B. Alfredo B. bulk buying
C. Spaghetti C. selling food at high prices
D. Lasagna D. buying cheap, low-quality foods

480. A major source of vitamin D is ? 485. A type of complex carbohydrates that is

found in plants and is necessary for the
A. Carrots
proper functioning of the digestive system

B. The sun
A. Fiber
C. Dairy products
B. Fat
D. Oranges
C. Unsaturated fat
481. A plan that groups foods according to D. Saturated fat
types and indicates how much of each type
should be eaten daily for a healthy diet. 486. The amount of energy released when nu-
trients are broken down is measured in
A. nutrient-dense food
units called
B. MyPlate plan
A. grams
C. Dietary Guidelines for Americans
B. calories
D. none of above
C. ounces
482. Define Wellness. D. pounds
A. A proposed answer to a scientific ques-
487. Eating too much sugar is the leading
tion, which can be tested and verified.
cause for what diseases?
B. All of the foods and beverages a per-
A. Common cold
son routinely consumes over time, or their
dietary intake. B. Diabetes
C. The state of being in good health, es- C. The flu
pecially as an actively pursued goal.
D. none of above
D. none of above
488. A document developed by nutrition ex-
483. The expiry date on a carton of coconut perts to promote health and help people
cream means that its contents reduce their risk for heart disease, cancer,
and diabetes through diet and physical ac-
A. were packaged on that date
tivity.
B. should be thrown away on that date
A. nutrient-dense food
C. are of best quality if used before that
B. MyPlate plan
date
C. Dietary Guidelines for Americans
D. would no longer contain nutrients if
not used by that date D. none of above
484. Substances in your body that help you 489. This tells us what to eat and in what
grow and live are called quantities
A. proteins A. balanced diet
B. lipids B. food pyramid
C. fats C. WHO
D. nutrients D. None of the above

490. Which of the following is an example of C. Ghee

a nutrient-dense food?
D. none of above
A. Cake
B. Low-fat yogurt 496. David found fresh peaches on sale at the
farmers’ market. He purchased more than
C. Candy he will use in one week. What should
D. Soft Drinks David do?
491. Which of the following is the process of A. freeze as is
NARAYAN CHANGDER
converting energy in food into energy your B. package and freeze
body can use?
C. refrigerate until he uses them all
A. Metabolism
D. throw the extra away
B. Digestion
C. Nutrients 497. What color is Fruits on MyPlate?
D. Health Food A. Red
492. Food manufacturers often modify unsatu- B. Blue
rated fats in vegetable oils by adding hy- C. Green
drogen to them these are referred to
as D. Yellow
A. trans fats 498. Iron as a deficiency of?
B. protein A. Scurvy
C. minerals
B. Anaemia
D. none of above
C. Ricketts
493. Small units that are bound together chem- D. none of above
ically to form proteins
A. Trans Fat 499. Karen consumes two and one-half cups of
B. Proteins spinach every day to meet her vegetable
group. Which MyPlate recommendation
C. Amino acids should she do a better job of following?
D. Nutrients A. vary your vegetables
494. Cheese comes from which group? B. focus on whole fruit
A. Vegetable Group C. make half your grains whole grains
B. Fruit Group D. vary your protein source
C. Dairy (Milk) Group
500. Where does cholesterol come from?
D. none of above
A. Vegetables
495. All these are energy giving food except
B. Fruit
A. Sugar C. Grains
B. Wheat D. Animal fat

501. When it comes to y our wellness, which 506. You should limit these nutrients?
factor is out of your control? A. Saturated Fat

A. meal portions B. Trans Fat
B. life events, like a death or car break- C. Sodium
down D. All the above
C. cooking methods 507. There are many vitamins and minerals
D. food choices needed to maintain a healthy body. What
is the best way for a person to get all
502. Which of the following meals is BEST of the vitamins and minerals that are
suited for a vegan or strict vegetarian? needed?
A. Rice and pigeon peas, tomato salad, A. Eat a variety of healthy foods.
banana B. Drink a lot of water.
B. Pizza with cheese and sausage, fruit C. Eat only vegetables.
salad D. Exercise everyday.
C. Yoghurt, ham sandwich, stewed 508. Which nutrient is our body’s most VITAL
guavas nutrient?
D. Split pea soup, peanut butter sand- A. Carbohyrdrates
wich, custard
B. Vitamins
503. What is one thing you NEED for a healthy C. Water
lifestyle? D. Fats
A. No-stress 509. Food can be classified by its ORIGIN as
B. self-esteem
C. lots of friends A. Only animal origin
B. Only plant origin
D. good nutrition
C. Animal and plant origin.
504. Calories in 1 gram of Fat D. none of above
A. 4 510. What nutrient is the body’s main source
B. 9 of energy
C. 6 A. Fat
B. Carbohydrates
D. 8
C. Protein
505. is needed for hemoglobin which car- D. Water
ries oxygen
511. What helps you digest your food?
A. Iodine
A. fats
B. Sodium B. vitamins
C. Iron C. minerals
D. none of above D. fiber

512. Which of the following nutrients is NOT 518. Fat soluble vitamins
used by the body for energy? A. Vitamins A D E K
A. Fat B. Vitamin B Complex & Vitamin C
B. Carbohydrates C. Vitamins A B C D
C. Vitamins
D. Vitamin R Complex & Vitamin T
D. Proteins
519. Which special medical diet is caused by a
513. Which of the following vitamins is pre-
NARAYAN CHANGDER
lack of calcium that leads to brittle bones?
pared in our body with the help of sun-
A. Colon caner
light?
B. Diabetes
A. vitamin A
C. Osteoporosis
B. Vitamin C
C. vitamin K D. High blood pressure
D. Vitamin D 520. Which of the given food groups help in

building bones and muscles?
514. What major nutrient repairs and rebuilds
tissue A. Fats
A. carbs B. Proteins
B. fat C. Vitamins
C. protein D. Minerals
D. water 521. Which is a credible source of science-
based nutrition and fitness information
515. What are the three major components of
wellness? A. ChooseMyPlate.gov
A. Nutritional, Mental, Social B. FoodTV.com
B. Lifestyle, Physical, Mental C. The Atkins Diet
C. Social, Mental, Physical D. The National Inquirer
D. Lifestyle, Social, Nutritional 522. Which of the following shows the correct
516. Calcium, Sodium, and Fluoride are exam- order of meals eaten during the day?
ples of ? A. Breakfast, Lunch, Dinner, Supper
A. Minerals B. Breakfast, Brunch, Dinner, Supper
B. Vitamins C. Breakfast, Brunch, Lunch, Supper
C. Fruits D. Breakfast, Lunch, Brunch, Supper
D. Fiber
523. Which of the following gives you energy
517. Milk is poor source of and is found in grains.
A. Riboflavin A. Carbohydrates
B. Iron B. Proteins
C. Calcium C. Water
D. Niacin D. Fats

524. One of the main functions of vitamins is 530. A nutrient made of carbon, hydrogen, and
to oxygen and that supplies energy.

A. help the body use other nutrients A. carbohydrate
B. manufacture amino acids B. fiber
C. directly provide you with energy C. fat
D. directly provide you with the raw ma- D. none of above
terials of which your cells are made
531. is the fibre present in the food.
525. Which carbohydrate provides us with a
feeling of fullness? A. Water
A. Sugar B. Protective food
B. Starch C. Vitamin E
C. Fibre D. Roughage
D. Fruit 532. Which is a vegetable source of protein?
526. Nutrients mainly in dairy products are A. beans
A. Fat, calcium, vitamin D, sugar B. beef
B. Fat, calcium, vitamin D, carbohydrate C. lean meat
C. Fat, calcium, vitamin D, protein D. apples
D. none of above
533. helps to clot the blood and is found in
527. Chicken, fish and meat are all types of green vegetables and tomatoes.
which diet component?
A. Vitamin A
A. Protein
B. Vitamin K
B. Carbohydrate
C. Vitamin C
C. Fats
D. Vitamin B
D. Minerals
534. Foodstuffs containing carbohydrates and
528. Which of these careers is responsible for are called energy giving food.
the food a patient consumes?
A. Proteins
A. Nutritionist
B. Fats
B. Dietician
C. Chef C. Nutrients
D. Cook D. Vitamins
529. What are psychological influences on 535. The movement of nutrients into the blood
food choices called? stream is called:
A. culture A. absorption
B. emotions B. digestion
C. ethics C. calorie
D. wellness D. anemia

536. Water is extremely important to your 541. Which of the following is a role of carbo-
health because it hydrates?
A. makes us sweat A. protecting your nerves
B. gives us energy B. forming your cells
C. is vital in all of the bodies major func- C. maintaining your body temperature
tions D. supplying energy for your bodies func-
D. is helps make our blood thicker so it tions
NARAYAN CHANGDER
can carry more oxygen 542. What does it mean when a breakfast ce-
real is “fortified”?
537. Which of the following substances in-
hibits the absorption of iron? I. Oxalic acid A. It is high in fat
II. Caffeine III. Tannin B. It has added vitamins and minerals
A. I only C. It has four nutrients present
B. III only D. It was made in a science lab
C. I and II only 543. What is the minimum recommended num-
D. I, II and III ber of hours of sleep for young people?
A. 5 hours daily
538. Dehydration is the process of
B. 8 or more hours daily
A. adding salt
C. 7 hours daily
B. adding water
D. more than 10 hours daily
C. adding sugar
544. Which component of a balanced diet is
D. removing water mainly responsible for resisting infection
& disease?
539. Which of the following is the MOST suit-
able temperature for storing food in a re- A. Fibre
frigerator? B. Water
A. -18 ◦ C C. Minerals
B. 7 ◦C D. Vitamins
C. 20 ◦ C 545. This nutrient helps the digestive system.
D. 34 ◦ C A. complex carbohydrates
540. Fish will break up when cooked for long B. fiber

periods because I. it has little connective C. simple carbohydrates
tissue II. connective tissue contains elastin D. none of above
III. connective tissue is easily hydrolysed
546. To encourage good nutrition, MyPlate rec-
A. I and II only
ommends that half of a plate should be
B. I and III only filled with:
C. II and III only A. fruits and vegetables.
D. I, II and III B. fruits and grains.

C. grains and vegetables. C. Fat

D. a variety of foods from each food D. Water

group.
552. The chemical process in which your body
547. WHAT VITAMIN HELPS YOUR BLOOD breaks down food to release energy is
CLOT? called
A. K A. nutrition
B. C B. metabolism
C. D
C. saturation
D. E
D. constipation
548. A lack of Vitamin C causes which defi-
ciency? 553. you should eat red, green, and orange
A. Rickets A. Vegetables
B. Scurvy B. Fruits
C. Kwashiorkor C. Protein
D. Anemia D. Grains
549. A diet is 554. Which of the following can contribute to

A. when an individual reduces the a healthy lifestyle?
amount of fat they consume. A. regular physical activity
B. the food a person normally eats. B. managing stress
C. when a person reduces the amounts of C. good nutrition
fat and carbohydrate they consume
D. all of the above
D. eating only vegetables and fruits
555. Which of the following Nutrients is NOT
550. An example of a nutrition claim that a
used by the body as a source of energy?
person should be cautious of is:
A. replacing corn with brown rice in an A. vitamins
evening meal. B. carbohydrates
B. guaranteeing one will lose five pounds C. fats
per week on the grapefruit diet.
D. proteins
C. consuming fresh fruit for dessert
D. encouraging one to choose orange 556. Why is it important to brush your teeth
juice instead of lemonade. twice a day?
A. To make your mom happy.
551. This nutrient lubricates joints, regulates
body temperature, and is by far the most B. To get rid of food particles that cause
important of the nutrients bacteria in your mouth.
A. Protein C. To waste water.
B. Carbs D. To use as much toothpaste as possible.

12.2 Smart Kitchens and Food Delivery 600
557. A waxy fatty substance that is produced C. eating slowly. It takes about 20 min-
by the liver. utes to signal fullness!
A. Cancer D. eating quickly, as to fill up the stomach
B. Fat faster
C. Cholesterol 561. Which of the following is not one of the

six basic nutrients?
D. none of above
A. Carbohydrates
NARAYAN CHANGDER
558. What kind of flour contains added
B. Fiber
gluten?
C. Protein
A. Self Raising
D. Vitamins
B. Strong
C. Whole wheat 562. What is a refined cereal product?
D. Gluten free A. All the bran and germ are removed

B. There is more fat added
559. Choose the correct group that has energy
giving food items. C. There is more nutrients like vitamins
and minerals added
A. Milk, paneer, egg
D. There is less cooking time needed
B. Meat, chicken, fish
563. Check the correct points when storing
C. Rice, chapati, bread
food
D. Cauliflower, spinach, peas
A. Store all foods in the refrigerator
560. What action could help you avoid B. Cool leftover foods rapidly and eat
overeating? within 24 hours
A. smelling your food C. Store extra food on the ground
B. eating earlier in the day, avoiding food D. Keep foods protected by covering with
after 6pm a food cover or food net.
12.2 Smart Kitchens and Food Delivery

1. When cooling down hot food, it must be B. smart and uniformed
chilled to below 5c within how many min- C. must be a white jacket and black
utes? trousers
A. 120 minutes D. within the latest fashion guidelines
B. 30 minutes
3. When hot holding foods, they must be kept
C. 100 minutes at the minimum temperature of
D. 90 minutes A. 70c
2. Most important factor when choosing chef B. 75c
whites C. 65c
A. easy to clean D. 63c

12.2 Smart Kitchens and Food Delivery 601
4. Due diligence can be described as B. report it to your line manager immedi-

A. ensuring the bins have bin bags inside ately

B. a cleaning chemical C. just step on them
C. the paperwork kept in the kitchens D. ignore them, they are looking for
somewhere warm to rest
D. doing everything you can, to ensure
food is safe to eat 10. Delivery vans must be
5. When cooking and reheating foods, they A. designed for the purpose of carrying
must reach an internal temperature of food items
A. 63c B. driven as fast as possible

C. white in colour
B. 75c
D. advertised with the business on the
C. 73c
outside
D. 85c
11. A piece of plastic inside food is classed as
6. The Danger zone, can be described as,
A. where bacteria are produced A. biological contamination
B. hottest area in the kitchen B. allergenic contamination
C. where bacteria grow most rapidly C. chemical contamination
D. where bacteria is made dormant D. physical contamination
7. Best way to reduce cross-contamination 12. Illness food handlers MUST report to their
and bacteria spread within the kitchen? line manager
A. wear gloves A. back ache
B. sanitise surfaces and touch points ev- B. twisted ankle
ery 10 minutes
C. sickness and diarrhoea
C. single use paper cloths
D. recent eye test for gaming
D. stay in one area, reduce movement
around the kitchen 13. Deliveries should be stored in the correct
area within how many minutes?
8. How should i store dry goods? A. 60 minutes
A. in a cool dry room, off the floor B. 30 minutes
B. anywhere that is easily accessible C. 15 minutes
C. outside next to the bins D. 45 minutes
D. on the floor, at the back of the kitchen
14. which of these date markings are required
9. Pests can be described as small animals in the UK?
or bugs which harbour and spread bacte- A. use by and best before
ria but what should we do if we find them
in our kitchens? B. use by and production
A. report it to your line manager at the C. display and production

next staff meeting D. best before and display

12.3 Globalization and Food Security 602
15. What does COSHH stand for? D. none of above

A. correct order of service helps home- 16. Best place to store cleaning chemicals
time
A. on top of the oven
B. chemical order should help handwash-
ing B. in the salad fridge
C. control of substances hazardous to C. in a locked COSHH cupboard

health D. in the dry store
NARAYAN CHANGDER
12.3 Globalization and Food Security
1. The minimum guaranteed price at which 5. Academy of Development Science (ADS) is
the government offers to purchase any active in
quantity is known as;
A. Rajasthan
A. Procurement price
B. Meghalaya
B. Minimum Support Price
C. Gujarat
C. Issue Price
D. Maharashtra
D. Market Price.
2. What does food security mean? 6. The price at which the government offers
to sell food grains lower than the market
A. Availability of food
price is known as?
B. Accessibility of food
A. Procurement price
C. Availability and accessibility of food to
all at all times. B. Minimum support price
D. Availability, accessibility and afford- C. Issue price
ability of food to all at all the times. D. Market price
3. Which organisation has facilitated a net-
work of NGO’s for setting up grain banks 7. In which part of the country, grain banks
in Maharashtra? have been set up the NGO’s?
A. Amul A. Gujarat
B. Mother Dairy B. Haryana
C. Academy of Development Science C. Punjab
D. Central Government D. Maharashtra.
4. Farmers are paid a preannounced price
8. Farmers are paid pre-announced price for
by the government for their crops.it is
their crops by FCI which is known as-
called?
A. Issue price A. Issue Price
B. Invested price B. Cost Price

C. Market price C. Market Price
D. Minimum support price D. Minimum Support Price (MSP)

9. Name the Cooperative that provides milk, C. Cultural awareness

vegetable and pulses at controlled rate de-
D. Nativism
cided by government of Delhi:

A. Amul 15. The Mother Dairy is an important Cooper-
B. Kendriya Bhandar ative in:
C. Mother Dairy A. Gujarat
D. None of these. B. Punjab
10. Which is not related from Poverty Allevia- C. Haryana
tion Programmes (PAPs)- D. Delhi
A. Antyodaya Anna Yojana (AAY)
B. Mid Day Meals (MDM) 16. One of the way to combat food security
C. Food For Work (FFW) A. Inflation

D. Below Poverty Line (BPL) B. Use advance technology to produce
more food
11. Which of the following crops are related
to Green revolution? C. War between nations
A. Wheat, Rice D. none of above

B. Cotton, Bajra
17. When a person is unable to obtain suffi-
C. Maize, Rice cient amount of healthy food on day to day
D. Bajra, Wheat basis is called?
A. Food security
12. These are elements of food security, EX-
CEPT B. Food insecurity
A. Land degradation C. Scarcity
B. Availability of food D. Poverty
C. Access to food
D. Environmental stability 18. These are causes of food insecurity, EX-
CEPT
13. In which year Antyodaya Anna Yojana A. Climate change
(AAY) was launched
B. Over population
A. January 2010
B. December 2015 C. Poverty
C. January 2011 D. Environmental stability
D. December 2000
19. What is full form of MSP?
14. It is a way of recognizing and under- A. Minimum Standard Prices
standing that we all have different values
shaped by our diverse cultural background B. More Support Price
A. Cultural insensitivity C. Minimum Support Price
B. Awareness D. Maximum Support Price

20. This quiz based on Food Security in India is 26. It is the action that people do to help their
prepared by communities to be successful
A. Jagdev Suthar KV NEPA A. Civic responsibility
B. A K Mishra KV NEPA B. Responsibility
C. Sandeep Tiwari KV NEPA C. Civic welfare
D. Deepak Upadhyay KV NEPA D. Food responsibility
NARAYAN CHANGDER
21. When was Antyodaya Anna Yojana 27. Annapurna Scheme is related from-
launched?
A. Poorest of the poor
A. 1990
B. Indigent Senior Citizens
B. 1980
C. Poor Students
C. 1995
D. Urban poor
D. 2000
28. F.C.I. stands for:
22. Which Dimension is not related to food Se-
curity in India- A. Foreign Co-operation with India
A. Minimum Price of food B. Food Corporation of India
B. Availability of food C. Fosilse Corporation of India
C. Accessibility of food D. Food Coming to India
D. Affordability of food 29. Which among the following schemes was
initiated for the poor in all areas
23. The minimum support price is declared by
the Government in every A. PDS
A. Year B. RPDS
B. 4Year C. AAY
C. 5 Year D. All of these.
D. 10Year
30. In which state of India the famous cooper-
24. Seasonal hunger is commonly found in: ative AMUL is situated?
A. Urban areas A. Gujarat

B. Rural area B. Maharashtra
C. Tribal area C. Delhi
D. All the above D. M P.
25. Fair price shops sell 31. What is full form of FCI
A. Sugar A. Food Corporation of India
B. Kerosene B. Finance Committee of India
C. Wheat C. Fire Committee of India
D. All of the above D. Free Consumer Identity

32. Tamil Nadu and Andra Pradesh recorded C. 2001

significant increase in due to Green D. 2002
Revolution.

38. Main purpose of Buffer stock is?
A. Maiz
A. To save food grains from pest attack
B. Mango
B. To stop price fluctuations
C. Pulses
C. To meet the crises of low production
D. Rice
D. Both {b] and ( c)
33. The FCI stands for: 39. The most devastating famine occurred in
A. Foreign cooperation with India Bengal in-
B. Food corporation of India A. 1947
C. Fosilse corporation of India B. 1943
D. Food coming to India C. 1951
D. 1956
34. In which of the following states the most
devastating famine of India in the year 40. Fair Price Shops are related with
1943 occurred? A. Kendriya Vidyalaya Sangathan
A. Bengal B. Defence Sector
B. Orissa C. Food Corporation of India
C. Bihar D. International Market
D. Uttar Pradesh 41. What is the name of successful coopera-
tive in Gujarat for milk and milk products?
35. At what price government purchases the
food grain from farmers for making Buffer A. Mother Dairy
Stock? B. Aare Milk
A. Controlled Price C. Saras
B. Minimum Support Price (MSP) D. Amul
C. Maximum Support Price 42. What is food security means?
D. Market Price A. Availability of food
36. What is full form of NHFS? B. Accessibility of food

C. Affordability of food
A. National Health and Family Survey
D. All of the above
B. Noemal Health Finance Scheme
C. National House Finance Scheme 43. What is the name of stock of food grains
(wheat & rice) which the government pro-
D. National Health Fitness Survey cures through FCI.
37. Annapurna Scheme (APS) has been A. Food Stock
launched in April- B. Buffer Stock
A. 1999 C. Live Stock
B. 2000 D. Stock Market

44. Which one of these is not a valid reason C. 14 November 2004

for food security in India? D. 19 April 2004
A. Over population
50. Buffer stock is the stock of foodgrains pro-
B. Hoarding and black marketing
cured by the government through:
C. Food grains stores are overflowing
with food grains A. IFCI
D. None of these. B. FCI
NARAYAN CHANGDER
C. IDBI
45. Who released a special stamp entitled
‘Wheat Revolution’ in July 1968? D. FICCI
A. Mahatma Gandhi 51. It is the umbrella term for social, political,
B. Indira Gandhi environmental and communities of world-
C. Jawahar Lai Nehru wide scale.
D. Motilal Nehru A. Stability

B. Global food security
46. Which of the following are kinds of Ration
Cards issued in India? C. Global citizenship
A. Antyodaya Cards D. Globalization
B. APL Cards
52. What is the name of the last reporter of
C. BPL Cards Unit 8?
D. All of the above A. Carmela Marie
47. When was the Antyodaya Anna Yojana B. Jessa Mae Martorillas
(AAY) scheme launched? C. Jocelle Cruta
A. In Jan, 1999
D. Le Roben Damasco
B. In May, 2000
53. security is required to handle the situa-
C. In Dec. 2000
tion of starvation, famine, flood, tsunami
D. In October, 2005 and CORONA pandemic.
48. It is the term used to describe lack of suf- A. Defence
ficient water or not having access to safe B. Food
water supply
C. Private
A. Global water crisis
D. Education
B. Water poisoning
C. Water pollution 54. The price that is announced before the sow-
D. Global warming ing season is called
A. Issue price
49. When was national food for work Pro-
gramme launched? B. Fair price
A. 11 Nov. 2006 C. Market price
B. 24 April 2006 D. Minimum support price.

12.4 Personalized nutrition 607
55. Chronic hunger refers to? C. Volunteer for cleanups

A. Low income D. Trash in the ocean

B. Inadequate quantity of food
57. Green Revolution of 1960 was associated
C. Inadequate quality of food
with?
D. All of the above
A. Use of HYV seeds
56. These are dangers to the environment, EX-
CEPT B. Tree plantation
A. Oil spills C. Fisheries development

B. Toxic fumes D. None of these
12.4 Personalized nutrition

1. Temperatures to prevent microbial growth- C. Supermarket
What should be the temperature of a
D. Warehouse store
freezer?
A. 18◦ c 5. A recommendation found in the Dietary
B. -10◦ c Guidelines for Americans is to:
C. -15◦ c A. burn fewer calories than one con-
sumes
D. -18◦ c
B. burn more calories than one consumes
2. which food is a healthy source of fat?
C. gradually decrease calories burned by
A. chocolate increasing food eaten
B. butter
D. none of above
C. salmon
D. beans 6. Which part of the ear acts as the sound
collector?
3. What is the BEST choice to use to put out
A. outer ear
a small grease fire?
A. Baking soda B. ear canal
B. Salt C. middle ear
C. Water D. inner ear
D. Flour
7. What should be used to prevent falls when
4. Mrs. Flores bought a 40-ounce box of ce- reaching for equipment or ingredients on
real, stored it in three one-gallon contain- top shelves?
ers, and saved one dollar by purchasing A. counter
this way. Most likely, at which type of
store did Mrs. Flores shop? B. kitchen chair
A. Food cooperative C. trash can
B. Online store D. step stool

8. List a change you could make so this pizza A. cook food to 60◦ c
recipe is healthier:250g plain white flour B. use the correct coloured chopping
2 level teaspoons dried yeast2 Rashers board for preparing fish, eg blue
of bacon 100g cheddar cheese 1 chopped
onion 150ml warm water50g mushrooms C. tie hair back
1 tin tomatoes D. none of above
A. use tomato puree 13. are examples of high energy high nu-
B. add extra vegetables trient food
NARAYAN CHANGDER
C. use wholemeal flour A. Fruits & vegetables
D. use mozzerella B. Chocolate & Ice cream
C. Milk & Cheese
9. One example of cross-contamination is
when someone preparing food: D. Pancake & Maple syrup
A. uses separate cutting boards for raw 14. Marcus has hypertension. The doctor told
and cooked meat. him to check for which nutrient on the food
B. uses the same ice for serving drinks label?
and keeping beverage bottles cold in a A. Carbohydrates
cooler. B. Fat
C. washes fruits and vegetables under C. Protein
running water.
D. Sodium
D. prepares hand-battered food in small
batches. 15. which is the smallest measuring spoon?
A. dessert spoon
10. Influences that come from within the indi-
vidual such as physiological, psychological, B. table spoon
situational or social are considered which C. teaspoon
type:
D. none of above
A. External
16. What is an important money-saving strat-
B. Family egy to consider while shopping for foods?
C. Internal A. Buy by unit pricing and need
D. Technological B. Buy foods only that you have coupons
and discounts for
11. The ability of the body to go through
daily activities without being overly tired C. Buy only in bulk
is known as D. Buy only store brands
A. Cardio Fitness
17. Air, water, soil, mineral, plant & animal
B. Physical Fitness are examples of influences.
C. Muscular Fitness A. Media
D. Mental Fitness B. Economic
12. Which of these is a method of preventing C. Environmental
cross contamination? D. Technological

18. What should be used to protect hands 24. How do your chest move during breathing
when handling hot utensils? out?

A. a damp towel A. goes up and inflate
B. an apron
B. goes down and contract
C. an article of clothing
C. no movement
D. a dry oven mitt
D. none of above
19. Name a healthy source of calcium
A. canned salmon 25. Which is a personal hygiene rule to follow
B. cream when cooking food?
C. steak A. tie hair back
D. nuts B. clean surfaces
20. Where might you get a good source of vi- C. store high risk food in fridge
tamin C?
D. use a red chopping board for raw meat
A. nuts
B. steak 26. Dennis wants to purchase ingredients for
C. salmon a casserole. Which category of food would
he select by color, cut, grade, fat content,
D. eggs expiration date, smell, and packaging?
E. oranges
A. Canned
21. Customs & beliefs of a racial, religious or
B. Dairy
social group are influences.
A. Physiological C. Fruits and vegetables
B. Situational D. Red meats
C. Cultural
27. Appetite, emotions, thoughts, stress, &
D. Psychological
personal likes/dislikes are influences.
22. If you spill something you should? A. Physiological
A. Wipe it up immediately
B. Psychological
B. Wait to wipe it up when you are
through cooking C. Cultural
C. Let the teacher get it up after class is D. Situational
over
D. Let the spill air dry overnight 28. What are the functions of eyelids and eye-
lashes
23. The food we eat contains
A. to protect and rehydrate the eyes
A. nutrients
B. keep dirt out of the eyes
B. colors
C. numbers C. keep debris out of the eyes
D. water D. all of the above

29. Beef cooked in a microwave must reach an B. In the drawer

internal temperature of: C. Wrapped in a dish towel
A. 135◦ F.
D. On the kitchen counter next to the sink
B. 145◦ F.
35. How many seconds should the MINIMUM
C. 155◦ F.
handwashing process take?
D. 165◦ F.
A. 10
NARAYAN CHANGDER
30. Why do we need vitamin A? B. 15
A. strong bones C. 20
B. strong teeth
D. 25
C. healthy blood
36. Fruits and vegetables
D. eyesight
A. have vitamins and minerals
31. Assessing risks is important before cook-
ing. Name an accident that could occur B. make us sick
when making a dish using raw meat C. energy giving food
A. you could overcook the meat D. body building food
B. you could food probe it to 85◦ c
37. What are the two categories of influences
C. it could be undercooked and contain on food choices?
food poisoning bacteria
A. Inside & Outside
D. none of above
B. Internal & External
32. Food that is canned and can be preserved C. Interior & Exterior
for long periods of time is an example of
what food influence: D. Inner & Outer
A. Economic 38. The Jolly Mart has a limited selection of
B. Technological food products sold at a higher price. Most
likely, which type of store is this?
C. Situational
A. Farmers market
D. Physiological
B. Convenience store
33. Stages of life, family schedules, finan-
cial resources, knowledge, skills & peer C. Speciality store
groups are influences. D. Supermarket
A. Psychological
39. Food cooked for a buffet-style dinner and
B. Cultural hot held must be maintained at a minimum
C. Physiological of what temperature?
D. Situational A. 120◦ F
B. 135◦ F
34. Where should dirty sharp knives be placed
before washing? C. 145◦ F
A. In the dish water in the sink. D. 175◦ F

40. When passing a knife to someone you 45. g of flour is the same as
should: A. 10g

A. Pass it with the handle pointed out B. 100g
B. Pass it with the sharp end pointed out. C. 1000g
C. Toss it to the person D. 10000g
D. Drop it on the floor. 46. What is the proper procedure for cleaning
and sanitizing food-contact surfaces?
41. What are the organs we use to breath?
A. pre-scrape, clean, rinse, sanitize, air-
A. lungs dry
B. eyes B. clean, sanitize, towel dry
C. nose C. rinse, scrape, clean, sanitize
D. trachea D. clean, sanitize, rinse, towel dry
42. Which is not a factor in controlling growth 47. Jason, a 25-year-old young professional,
of microorganisms? relies heavily on high-sodium and high-fat
fast food and frozen meals because he
A. color never learned to cook. Which influence of
B. moisture food choices does this represent?
C. oxygen A. family schedules
D. temperature B. knowledge and skills
C. peer group
43. External factors such as spring flooding &
D. stages of life
colder than normal winters are:
A. economic influences on food availabil- 48. Which food poisoning bacteria is commonly
ity & choices associated with rice?
B. environmental influences on food A. listeria monocytogenes
availability & choices B. bacillus cereus
C. media influences on food availability & C. campylobacter
choices D. stapplycoccus aureus
D. technological influences on food avail-
49. From the 8 tips for healthy eating please
ability & choices
fill in the guidelines below:-3. Eat more
44. Losing a job and attending cooking classes A. fruit and vegetables
are examples of which type of individual B. starchy foods
influences on food choices?
C. fish
A. Personal beliefs
D. protein
B. Religious and cultural factors
50. A family is choosing to prepare dinner at
C. Situational factors
home rather than go out to a restaurant,
D. Social factors because a parent just became unemployed.

This most likely demonstrates which type C. fats and salt

of need? D. protein
A. Economic E. carbohydrates
B. Hunger
56. A recommendation found in the Dietary
C. Emotional
Guidelines for Americans is to consume
D. Intellectual foods rich in potassium, such as:
51. The developments of improving any meth- A. beef and pork
NARAYAN CHANGDER
ods for doing tasks is a influence. B. cheese and yogurt
A. Environmental C. dinner rolls and oatmeal
B. Technological D. potatoes and bananas
C. Economic
57. If Susan eats when she is sad and stressed,
D. Media her food choice is driven by which internal
52. Influences that come from outside of the in- food influence:
dividual or family are called influences. A. Media
A. External B. Economic
B. Outer C. Cultural
C. Outside D. Psychological
D. Outward
58. Chicken, fish and meat contain which nutri-
53. Which food poisoning bacteria is commonly ent?
associated with raw chicken? A. Protein
A. listeria monocytogenes B. Carbohydrate
B. bacillus cereus C. Fats
C. campylobacter D. Minerals
D. stapplycoccus aureus
59. Jason, a year old young professional, re-
54. From the 8 tips for healthy eating please lies heavily on high-sodium and high fat
fill in the guidelines below:-2. Eat lots of fast food and frozen meals because he
never learned to cook. What internal influ-
A. fruit and vegetables ence on food choices does this represent?
B. starchy foods A. family schedules
C. fats and salt B. knowledge and skills
D. protein C. peer group
D. stages of life
55. From the 8 tips for healthy eating please
fill in the guidelines below:-4. Cut down 60. Dan chooses Low Sodium foods because
on he has high blood pressure. This choice is
A. fruit and vegetables most likely effected by which influence:
B. starchy foods A. Economic

B. Technological B. grains and veggies

C. Situational C. fruits and grains

D. Physiological D. fruits and veggies
61. Losing a job and purchasing food on a bud- 66. The microwave was which external influ-
get is an example of which type of individ- ence on food:
ual food influence? A. Economic
A. Situational
B. Technological
B. Media
C. Situational
C. Technological
D. Physiological
D. Wellness
67. Food choices based on supply & demand,
62. From the 8 tips for healthy eating please price & availability are influences.
fill in the guidelines below:-1. Base your
A. Media
meals on
B. Economic
A. the eatwell guide
C. Environmental
B. starchy foods
D. Technological
C. fats and salt
D. protein 68. Which is a category/categories of an In-
ternal Influence?
63. Jennie injured herself and was bleeding
A. Situational
during a foods lab. She applied pressure
to the wound. She is practicing first aid B. Psychological
for which category of kitchen accidents? C. Physiological
A. chemical poisoning D. Cultural
B. cuts E. Media
C. electrical issues
69. which food is a healthy source of starchy
D. other issues carbohydrates?
64. Which is an example of a chemical contam- A. chocolate
inant? B. milk
A. caterpillar found in a case of lettuce C. baked potato
B. bad smell coming from fresh seafood D. chips
C. table sanitizer sprayed over pastries
70. When cleaning up broken glass pieces,
D. freezer burn on frozen fruit how should they be safely gathered and
65. To encourage good nutrition, ChooseMy- discarded?
Plate.gov recommends that your plate A. by gathering onto a piece of paper and
should be filled with: discarding into the garbage
A. a variety of foods from each of the food B. by gathering up with a cloth and shak-
groups ing into the garbage

C. by sweeping into a trash container or 76. What should you do to avoid cross-contact
under the cabinet until the end of the lab when preparing food for someone with a
D. by sweeping with a broom or gather- food allergy?
ing with a wet paper towel, then throwing A. wipe down work surfaces with a wet
away immediately. cloth
71. It should take approximately how many B. wash, rinse, and sanitize surfaces and
seconds to wash your hands? utensils between uses
NARAYAN CHANGDER
A. 10 C. use only organic ingredients
B. 20 D. cook the food to its minimum internal
temperature
C. 30
D. 40 77. Temperatures to prevent microbial growth
a. What should be the inside temperature
72. Gender, Age, Wellness & Activity levels of a refrigerator?
are influences.
A. 8◦ c
A. Physiological
B. 10◦ c
B. Cultural
C. -5◦ c
C. Psychological
D. 5◦ c
D. Situational
73. A frozen piece of salmon can be thawed 78. A family choosing to prepare dinner at
using any procedure except: home to save money rather than go out
to a restaurant, demonstrates which type
A. under cold running water. of food choice influence:
B. part of the cooking process. A. Economic
C. in the cooler. B. Technological
D. on the counter.
C. Situational
74. In a foods lab, following all kitchen safety D. Physiological
rules is essential because they:
79. l is the same as
A. aid in the prevention of accidents.
B. keep students on task during the lab. A. a litre
C. prevent students from burning food. B. a millilitre

D. protect the teacher from lawsuits. C. a centilitre
D. a fluid ounce
75. Picking a certain brand of bottled water
because a celebrity is drinking it in an ad- 80. In a kitchen, pots with handles that are
vertisement is most likely an illustration loose:
of what type of external food influence?
A. are not a food sanitation issue as long
A. Economic as caution is used.
B. Media B. may lead to injuries from burns by hot
C. Environmental food items.
D. Technological C. should be used to store cold foods.

12.5 Alternative protein sources 615
D. should be used with pot holders to pre- A. ensure that guests use only one plate
vent spilling. B. require people to monitor the self-

81. The California wild fires have caused mas- service area
sive damage to almond crops creating a C. post allergen information around the
shortage of this product and making them self-service area
not readily available. This food influence D. list all of the ingredients in each menu
is effected by which factor: item
A. Media
84. TV, print, and radio are examples of a
B. Situational influence.
C. Environmental A. Economic
D. Cultural B. Media
82. which food is a healthy source of protein? C. Environmental
A. kale D. Technological
B. peppers 85. Influences that exist within the individual
C. pizza is an influence.
D. beans A. Inside
B. Inner
83. Which of the following helps prevent food
in a self-service area from becoming con- C. Internal
taminated by guests? D. Interior
12.5 Alternative protein sources

1. Overall, which protein source provides hu- 3. Give examples of alternative proteins
mans with the most nutritional value?
A. grains, legumes and nuts
A. Cows (beef)
B. fungus (mushrooms), algae, insects
B. Crickets
C. Chicken C. Chicken biryani
D. Pork (pigs) D. Paratha and tea
2. What is alternative protein 4. Is alternative protein accessible in UAE

A. Alternatives are protein-rich ingredi- A. Yes it is and it’s also accessible in most
ents sourced from plants, insects, fungi, parts of the middle east
or through tissue culture to replace con-
ventional animal-based sources B. No it’s only available in European coun-
B. Alternative protein is protein in foods tries like England, Italy and France
C. Alternative proteins is the food that C. No it’s only accessible in parts of Asia
Shane makes such as India, Pakistan and China
D. Alternative protein is the protein in in D. Yes but its only accessible in UAE not
plants to replace vegetarian products other parts of Asia

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PRACTICE BOOK» NOT FOR SALE

DESIGNED FOR SURE SUCCESS

JAI SHREE RAM

PRACTICE BOOK» NOT FOR SALE

It is my deepest gratitude and warmest

To my mother JOYTSNA CHANGDER

who has been a constant source of Knowledge and in-

The aim of this publication is to sup-

PRACTICE BOOK» NOT FOR SALE

1 Introduction to Food Technology . . . . . . . . . . . . . . . . . . . . . . . . . . 2

2 Food Chemistry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

3 Food Processing and Preservation . . . . . . . . . . . . . . . . . . . . . . . 187

4 Food Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 300

5 Food Microbiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 317

6 Food Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 398

7 Food Quality and Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 418

8 Emerging Technologies in Food Science . . . . . . . . . . . . . . . . . 466

9 Food Product Development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 487

10 Food Waste Reduction and Sustainability . . . . . . . . . . . . . . . 495

11 Sustainability in Food Technology . . . . . . . . . . . . . . . . . . . . . . . 525

12 Future Trends in Food Technology . . . . . . . . . . . . . . . . . . . . . . 549

12.3 Globalization and Food Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 602

PRACTICE BOOK» NOT FOR SALE

C. Only approach a fire if trained to do so B. Carbon-dioxide

D. Chlorophyll A. To keep in fashion.

7. Air can be trapped in a mixture by: B. To please the manager.

PRACTICE BOOK» NOT FOR SALE

8. What is the optimal temperature for bac-

7. D 8. A 9. C 10. B 11. D 12. C 13. D 14. C 15. D 16. C 17. A

17. Checking the walk-in refrigerator, you see C. length of fibre

A. Leave the area in order not to spill A. To maintain profit levels.

27. What factors should be considered when C. Sell by

PRACTICE BOOK» NOT FOR SALE

37. Protein molecules are held together by B. whisk

PRACTICE BOOK» NOT FOR SALE

C. Salting 53. Preference testing

C. Shrink and stretch D. chemical bonds have broken and the

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68. E 69. C 70. C 71. C 72. A 73. D 74. B 75. D 76. B

B. Triangle test 82. Which of the following is used for combin-

C. Smell & Mould C. dehydration

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97. Combing two products that don’t normally B. Water spillages.

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A. drying A. Wash your hands

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126. Which one of the following is the main C. Bread

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A. To inform the local authority if not A. Storing food at unsafe temperatures

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A. Bicarbonate of Soda 144. Triangle test is where

C. peer pressure 145. What is an enzyme?

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D. Physical and chemical requirement 154. Milk is a type of emulsion

D. the browning of fats causing a change C. As many as you can

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3. A disadvantage of crops from the green 7. Developed countries

5. Which part of MY PLATE does this food B. Removes oxygen exposure.

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