Republic of the Philippines

Department of Education

SECOND QUARTER EXAM IN CONSUMER CHEMISTRY

SY 2023-2024

Direction: Choose the letter of the correct answer and write it on your answer sheet.

1.What is the process of treating and handling food a. Color retention agent
to stop or greatly slow down spoilage (loss of b. Food coloring
quality, edibility, or nutritive value) caused or c. Glazing agents
accelerated by micro-organisms? d. Humectants.
a. Food Additives
b. Food Colorants 7. What food additives are added to flour to
c. Food Irradiation improve its color or its use in baking?
d. Food Preservatives a. Food Coloring
b. Flour Treatment agents
2. What is any substance added to food that results c. Tracer gas
or may reasonably be expected to result-directly or d. Stabilizers
indirectly-in it becoming a component or otherwise
affecting the characteristics of any food? 8. What food additives are added to prevent foods
a. Food Additives from drying out?
b. Food Colorants a. Glazing agents
c. Food Irradiation b. Humectants
d. Food Preservatives c. Tracer gas
d. Stabilizers
3. Which of the following is a factor that affects the
storage stability of food? 9. What are substances which, when added to the
a. Type of raw material used mixture, increase its viscosity without substantially
b. Quality of raw material used modifying its other properties?
c. Method/effectiveness of packaging a. Tracer gas
d. All mentioned b. Stabilizers
c. Sweeteners
4. Which of the following is stated correctly? d. Thickeners
a. Food storage and preservation is observed to be
better/easier in parts of the world that have 10. What are added to make flavors “sharper”, and
civilizations prevalent there act as preservatives and antioxidants.
b. Proteins are held in an emulsion state in a water a. Acids
system b. Emulsifiers
c. Fats are in colloidal state c. Flavors
d. All the mentioned d. Sweeteners

5. Which of the following sentence is true with
respect to food storage/preservation?
a. Each food type has a potential storage life
b. The mechanical abuse that food has received
during storage/distribution does not affects its
storage stability
c. All the mentioned
d. None of the mentioned
6. Which of the following food additives are added
to food to replace colors lost during preparation, or
to make food look more attractive and appealing.
11. You are a baker working in a busy bakery, and
you've been tasked with improving the quality of
your bread. After researching flour treatment
agents, you decide to experiment with them. One
day, you notice that your bread is not rising as well
as expected, and the texture is dense. You suspect
that the flour treatment agent might be the cause.
What action should you take to address the issue
with the bread's rising and texture?
a. Increase the amount of flour treatment agent in
the recipe.
b. Switch to a different type of flour treatment
agent.
c. Reduce the proofing time for the dough. 15. Which of the following is a high potency,
d. Increase the yeast content in the recipe artificial sweetener?
a. Sucrose
12. You are the manager of a small restaurant b. Sodium benzoate
known for its freshly prepared dishes. Lately, c. Alitame
you've noticed that some of your ingredients, d. None of the above
particularly perishable items like fruits and
vegetables, are spoiling before you can use them all. 16. Which substance is intentionally added
Concerned about food waste and the quality of your that preserves flavor and improve taste?
dishes, you decide to explore the use of food a. Food additives
preservatives. What would be the most suitable b. Food adulterant
course of action to address the issue of premature c. Food contaminant
spoilage in your restaurant? d. Food material
a. Introduce a new menu with fewer perishable
ingredients. 17. What is the scientific name of table sugar?
b. Implement better storage practices, such as a. Glucose
refrigeration and proper humidity control. b. Fructose
c. Increase the use of natural preservatives like c. Sucrose
lemon juice or vinegar in your recipes. d. Sucralose
d. Purchase frozen fruits and vegetables instead of
fresh to extend their shelf life. 18. Which of the following statements with respect
to food preservation is true?
13. You are a chef in a seaside restaurant renowned a. Leafy vegetables perish fast due to their high
for its seafood dishes. Due to the restaurant's moisture content.
popularity, you often face challenges in managing b. Cereals have the highest requirements of
fresh seafood supplies and preventing spoilage. In moisture and soil types.
an effort to enhance preservation techniques, you're c. Cereal can be grown with less labor and yield of
considering the use of salting as a food preservative food is high.
for some of your seafood ingredients. How could d. Cereals don’t have enough moisture.
you effectively employ salting as a food
preservation method for your seafood? 19. Which of the following is a factor that affects
a. Apply a light sprinkle of salt just before serving the storage stability of food?
to enhance flavor. a. type of raw materials used
b. Submerge the seafood in a concentrated salt b. quality of raw material used
solution for an extended period before cooking. c. method/effectiveness of packaging
c. Use salt as a surface seasoning but avoid soaking d. all of the mention
the seafood to prevent excessive sodium intake.
d. Minimize salt usage and rely on other 20. Statement 1: Foods of plant origin can be
preservation methods, such as refrigeration. used as additives for food preservation
Statement 2: Dry fruits and seeds are the
most important higher plant structure used as
14. As the manager of a bustling fast-food food.
restaurant, you're exploring ways to enhance the Which among the following choices below is
taste, appearance, and shelf life of your menu items. correct?
After researching food additives, you're a. True, False
contemplating incorporating them into certain b. True, True
dishes. However, you're mindful of potential c. False, False
concerns regarding health and customer d. False, True
preferences. How should you approach the use of
food additives in your restaurant, considering 21. Statement 1: Majority of fish have more
health-conscious customers and the desire for proteins than water
improved product quality? Statement 2: While milk has more water
a. Introduce a variety of food additives in all menu than fat
items to cater to diverse preferences. Which among the following choices below is
b. Conduct thorough research on each food additive, correct?
ensuring they are approved and safe for a. True, False
consumption. b. True, True
c. Avoid the use of food additives altogether to c. False, False
maintain a "natural and fresh" image. d. False, True
d. Experiment with food additives without
disclosing them on the menu to surprise customers 22. Statement 1: Nuts can be classified as high
fat, high protein and high carbohydrates
with enhanced flavors.
Statement 2: Cashew nuts come under the
high carbohydrates category.
Which among the following choices below is
correct?
a. True, False
b. True, True
c. False, False
d. False, True
23. You are a nutritionist advising a client who is
looking to reduce sugar intake due to health
concerns. The client is considering using artificial
sweetening agents in their diet but is unsure about
the potential benefits and drawbacks. Given the
scenario, what advice would you provide regarding
the use of artificial sweetening agents for your
client?
a. Recommend replacing all sugar with artificial
sweetening agents to achieve a healthier diet.
b. Suggest using a combination of both artificial
sweetening agents and natural sweeteners for a
balanced approach.
c. Discourage the use of artificial sweetening
agents, emphasizing potential health risks.
d. Encourage moderation in the use of artificial
sweetening agents while also exploring alternative
sugar substitutes like honey or maple syrup.
24. You are a food scientist working for a beverage
company, and your team is tasked with developing a
new low-calorie soda. The company is considering
the use of artificial sweetening agents to reduce the
sugar content and cater to health-conscious
consumers. In developing the new low-calorie soda,
what should be your primary consideration
regarding the use of artificial sweetening agents?
a. Utilize the maximum recommended dosage of
artificial sweeteners to achieve the sweetest taste.
b. Include a mix of natural and artificial sweeteners
to appeal to a broader consumer base.
c. Conduct extensive taste tests to find the optimal
balance between sweetness and avoiding any
undesirable aftertaste.
d. Choose artificial sweeteners solely for their cost-
effectiveness to keep production expenses low.
25. Mr. Turqueza is a health and wellness coach
providing advice to individuals seeking to manage
their weight and reduce sugar intake. One of his
clients is considering incorporating artificial
sweeteners into their diet to satisfy sweet cravings
without the added calories. Considering the
scenario, what guidance would Mr. Turqueza needs
to offer to his client regarding the use of artificial
sweeteners?
a. Encourage the regular consumption of artificial
sweeteners as a calorie-free alternative to sugar.
b. Advise against the use of artificial sweeteners due
to potential health concerns and recommend natural
sweeteners in moderation.
c. Suggest using artificial sweeteners sparingly and
alongside a balanced diet for occasional indulgence.
d. Propose a complete substitution of natural sugars
with artificial sweeteners for a rapid reduction in
calorie intake.
26. As a food safety consultant, you are examining
the use of nitrites as food preservatives in
processed meats. What potential adverse effect
should be a primary concern when considering the
use of nitrites?
a. Increased risk of allergic reactions in consumers.
b. Enhanced flavor retention and overall product
quality.
c. Formation of nitrosamines, known carcinogens,
during processing and cooking.
d. Accelerated spoilage of the meat product.
27. Mr. Clarence is a health inspector investigating
the use of benzoates as food preservatives, what
adverse effect on human health should be a
primary concern?
a. Enhanced antioxidant properties leading to
improved overall health.
b. Increased risk of allergic reactions in sensitive
individuals.
c. Reduced sodium intake due to the preservation
process.
d. Improved absorption of essential nutrients in the
digestive system.
28. Ms. Jona Garcia is a licensed nutritionist
examining the use of ascorbic acid (vitamin C) as a
food preservative, what potential adverse effect on
human health should be a primary concern?
a. Increased risk of allergic reactions in sensitive
individuals.
b. Enhanced immune function and overall health
benefits.
c. Improved absorption of iron, aiding in the
prevention of anemia.
d. Formation of carcinogenic compounds during
food processing.
29. As a health researcher examining the impact of
sodium chloride (table salt) as a food preservative,
what potential negative effect on human health is
commonly associated with its excessive
consumption?
a. Improved blood pressure regulation and
cardiovascular health.
b. Enhanced flavor and palatability leading to
reduced sodium intake.
c. Reduced risk of microbial contamination and
foodborne illnesses.
d. Increased prevalence of hypertension and other
kidney-related diseases
30. As a health researcher investigating the use of
bromates as food additives, what potential negative
effect on human health should be a primary
concern?
a. Enhanced nutritional content and overall health
benefits.
b. Reduced risk of microbial contamination and
foodborne illnesses. 35. Which chemical process is responsible for the
c. Bromate intake can often lead to nausea and browning of fruits and vegetables during food
vomiting. processing?
d. Improved flavor and palatability, contributing to A. Fermentation
a healthier diet. B. Oxidation
C. Hydrolysis
31. What should be the primary concern regarding D. Polymerization
the use of butylates as food additives in processed
foods? 36. What is the primary chemical change that
a. Enhanced flavor and taste, contributing to a occurs during the pickling process?
more enjoyable eating experience. A. Hydrolysis
b. Reduced risk of microbial contamination, B. Reduction
ensuring food safety. C. Esterification
c. Formation of butylated compounds, which may D. Denaturation
pose health risks.
d. Improved texture and consistency of the 37. Which chemical change is often used to
processed foods. preserve food by reducing water content?
A. Dehydration
32. In commercially prepared foods, the amount of B. Oxidation
additives that can be included is limited to the C. Esterification
amounts shown to be safe by laboratory tests. D. Polymerization
However, weighing the benefits of additives
against the risks is often complex. Which of the 38. What chemical change is responsible for the
following additives has been shown to convert to a leavening of bread during baking?
substance that can cause cancer in animals? A. Hydrolysis
a. Antibiotics B. Reduction
b. Growth hormone C. Fermentation
c. Nitrite D. Polymerization
d. Sulfites
39. What role do enzymes play in chemical
33. As a nutritionist evaluating the impact of food changes during food processing?
color additives, what potential adverse effect on A. Catalyzing reactions
human health should be a primary concern? B. Enhancing color
a. Enhanced visual appeal, leading to increased C. Increasing acidity
consumption of colorful foods. D. Adding preservative
b. Reduced risk of allergic reactions in individual’s
sensitive to natural food colors. 40. Which of the following can be considered as an
c. Formation of potentially harmful compounds, advantage of food processing and storage?
contributing to health issues. a. Lessened hazards from microbial pathogens.
d. Improved mood and overall well-being due to b. Year-round availability of seasonal foods.
vibrant food presentation. c. Increased convenience.
d. All of the above mentioned.
34. You are a health educator addressing concerns
about artificial sweeteners, particularly saccharin, 41. Which among the following is not an
in a community workshop. Participants are eager example of food processing?
to understand the potential health implications of a. Fermentation c. Extrusion
using saccharin. Given the scenario, what is the b. Chilling d. Evaporation
correct question that prompts participants to
consider the adverse effects of saccharin on human 42. What do you call the period between
health? processing to retail purchase to consuming of
a. How can saccharin enhance the taste of foods the food product?
without contributing to health issues? a. Manufacturing Date c. Expiry date
b. What measures can be taken to minimize the b. Shelf life d. Half life
impact of saccharin on digestive health?
c. In what ways does saccharin contribute to 43. Which of the following statements is
improved overall well-being and weight correct about the food preservation industry?
a. Majority of high-quality foods in the world
management?
are highly perishable food items.
d. What potential health risks might be associated b. More people with quite adequate standard
with the consumption of saccharin in excessive of living exist and hence the demand for safe
amounts? preserved food is growing
c. Food preservation market goes to boom as
more people are shifting to areas where
there's more industrial growth and hence,
they expect a far better standard of living
which includes safer food
d. All of the mentioned
44. Which among the following correctly fits the
statement, “Fleshy fruits after _____ are
_____.”?
a. ripening, consumed c. consuming, rotted
b. ripening, rotted d. none of these
45. Which can be considered as an advantage of
food processing and storage?
a. Lessened hazards from microbial pathogens.
b. Year-round availability of seasonal foods.
c. Increased convenience.
d. All of the above mentioned.
46. Which of the following facts is correct with
respect to the food preservation industry?
a. Majority of high-quality foods in the world are
the highly perishable food items.
b. More people with quite adequate standard of
living exist and hence the demand for safe
preserved food is growing
c. Food preservation market goes to boom as more
people are shifting to areas where there's more
industrial growth and hence, they expect a far
better standard of living which includes safer food
d. All of the mentioned
47. Mr. Gray is a nutritionist working with a
community organization aiming to improve food
utilization and reduce food waste in a local
neighborhood. The community has diverse
demographics, including families with limited
resources. In this context, what approach would be
most effective to enhance food utilization and
minimize waste?
a. Encourage residents to purchase large quantities
of discounted perishable items to save money.
b. Establish a community garden to promote
locally sourced and fresh produce.
c. Advocate for the increased consumption of
processed foods for convenience.
d. Organize cooking workshops to educate
residents on creative ways to use leftover
ingredients.
d. Advocating for the exclusive consumption of
organic and locally sourced foods.
49. Turing is a chef in a busy restaurant known for
its farm-to-table concept. To ensure the freshness
and quality of the locally sourced ingredients,
proper food storage practices are crucial. In this
scenario, what would be the most effective strategy
for maintaining the freshness of locally sourced
ingredients in her restaurant?
a. Store all ingredients at room temperature to
preserve their natural flavors.
b. Freeze all ingredients immediately upon
delivery to extend their shelf life.
c. Mix perishable and non-perishable items
together for efficient storage.
d. Keep all ingredients unwashed to prevent
moisture and spoilage.
50. You are a food safety officer inspecting a local
grocery store. During your inspection, you notice
instances of improper food storage, including
items being stored at incorrect temperatures and
inadequate separation between raw and cooked
foods. What is the primary concern regarding the
effect of improper food storage on human health?
a. Improved preservation of food quality and
flavor.
b. Increased risk of cross-contamination between
raw and cooked foods.
c. Extended shelf life, reducing the need for
frequent restocking.
d. Enhanced nutrient content due to exposure to
varying temperatures.
Prepared by:
JOHN RITCHEL R. CARINO

48. You are a nutritionist working with a

community organization focused on promoting
healthy eating habits. The organization has
implemented a food utilization program to educate
individuals about maximizing the nutritional value
of their meals. Given the scenario, what would be
the primary goal of the food utilization program?
a. Encouraging the consumption of large portion
sizes for increased energy.
b. Promoting the use of processed and convenience
foods for time efficiency.
c. Educating individuals on optimizing the
nutritional content of their meals.