Question 1

(1). Which of the following shows the effect of using pickling as a food preservation method?

Accepted Answer

(D). D. Since this process involves the soaking of food in a solution for several weeks, changes in texture, appearance, flavor and acidity happen.

Answer

(B). B. The use of pickling dries out the food.

Answer

(C). C. The use of vinegar changes the acidity of the food.

Answer

(A). A. It makes the food salty as it uses brine solution.

Question 2

(2). Which of the following statements is NOT an advantage of food preservation?

Accepted Answer

C. Higher contamination risks.

Answer

(B). B. Ensuring food safety.

Answer

(D). D. Reducing food waste.

Answer

A. Adding convenience.

Question 3

(3). All are examples of food processing EXCEPT:

Accepted Answer

B. Extrusion

Answer

D. Pickling

Answer

<P>A. Drying</P>

Answer

C. Fermentation

Question 4

(4). Symptoms of food poisoning vary from person to person and symptoms appear from one hour to four weeks after infection. Which of the following indications shows that a person is exhibitingfood poisoning?

Accepted Answer

D. All of these

Answer

C. Vomiting

Answer

A. Abdominal cramps

Answer

B. Diarrhea

Question 5

(5). Why is bromate used in bacon production regarded as harmful to the human body?

Accepted Answer

(C). C. Destroys the nutrients present in food

Answer

(A). A. It can cause nausea

Answer

(D). D. Both B and C

Answer

(B). B. It can cause diarrhea

Question 6

(6).. What is the reason why it is hard to avoid food with additives and preservatives?

Accepted Answer

(D). D. Because of the convenience we get from instant food and the rising cost of organic food that isnot as tasty as those using additives.

Answer

(A). A. Because all our food contains additives.

Answer

(C). C. It is because of the taste of the food with additives that are addictive.

Answer

B. Food without additives is oftentimes more expensive.

Question 7

(7). Study the food label given below. Which of the following statements correctly describe the use of additives based on the indicated ingredients?

Accepted Answer

(D). D. It should be consumed in moderation because of the use of sodium nitrite that can lead to stomach cancer and heart disease

Answer

(A). A. It is safe to eat due to the absence of MSG.

Answer

(B). B. It can be a good source of calories in the presence of starch

Answer

(C). C. Spam is a luncheon meat preserved through the use of sugar.

Question 8

(8). Which of the following is the best way of reducing the risk of food preservatives?

Accepted Answer

(D). D. All the above

Answer

(A). A. Eat less processed or packed food.

Answer

(C). C. Buy fresh or frozen fruit and vegetables if possible.

Answer

(B). B. Carefully read the label of food products. Only one preservative must be present.

Question 9

(9). Which of the following shows harmful effects brought by consuming food with sulfites?I. Palpitations II. Asthma III. Rhinitis IV. Joint pain V. headache

Accepted Answer

(D). D. I, II, III, IV, and V

Answer

(A). A. I, II, III, and IV only

Answer

(C). C. I, III, IV, and V only

Answer

(B). B. I, II, and IV only

Question 10

(10). Sulfur dioxide commonly used for dried fruits and vegetables can exhibit which of the following adverse effects?

Accepted Answer

(C). C. Asthma and loss of vitamin B1

Answer

(A). A. Loss of vitamin B1

Answer

(D). D. Loss of vitamin B1 and ADHD symptom

Answer

(B). B. Asthma and liver damage

Question 11

(11). Which of the following BEST describes food additives?

Accepted Answer

(D). D. Any substance which is added to food to preserve the quality of food or enhance its color, flavor and taste.

Answer

(C). C. To replace natural ingredients.

Answer

(A). A. To enhance the flavor.

Answer

(B). B. To serve as sweeteners.

Question 12

(12). How do preservatives help in the process of preserving the shelf-life of food?

Accepted Answer

(D). D. By preventing the growth of microorganisms and the enzymatic browning because of the exposure of enzymes to air.

Answer

(C). C. By changing the flavor of the food that makes them susceptible to spoilage.

Answer

(B). B. It kills bacteria causing spoilage.

Answer

(A). A. It prevents oxidation.

Question 13

(13). Which of the following explains why Vitamin C or ascorbic acid is commonly used as an antioxidant for food?

Accepted Answer

(D). D. Acts as a preservative to keep food such as bread, cured meats, jams and jellies, from spoilingwhile adding a nutritive value in the food that we are consuming.

Answer

(C). C. It acts as preservatives by inhibiting the effects of oxygen on food.

Answer

(A). A. It helps our body to fight free radicals.

Answer

(B). B. It is a vitamin that adds nutritional value to the food.

Question 14

(14). How does the process of oxidation affect the quality of food?

Accepted Answer

(D). D. A chain reaction that occurs in the presence of oxygen is responsible for the deterioration in the quality of food products, including off-flavors and off-odors making the food rancid.

Answer

(B). B. The reaction of oxygen that causes enzymatic browning.

Answer

(C). C. It happens when food such as fruits and vegetables is exposed to the air.

Answer

(A). A. Occurs in the presence of oxygen.

Question 15

(15). Which of the following BEST describes preservative?

Accepted Answer

(D). D. It is classified as a food additive that prevents the spoilage of food by inhibiting the growth of microbes or prevents the process of oxidation that makes the food rancid.

Answer

(B). B. It preserves the food by serving as an antimicrobial agent.

Answer

(A). A. It is used to make the shelf-life of food longer.

Answer

(C). C. It prevents the food from becoming rancid in the process of oxidation.

Question 16

(16). Non-nutritive food additives do not contribute to the nutritive value of food; which of the following is a pair of non-nutritive food additives?

Accepted Answer

(C). C. saccharin and MSG

Answer

(B). B. sugar and saccharin

Answer

(A). A. salt and sugar

Answer

(D). D. Vitamin D and MSG

Question 17

(17). Which of the following statements correctly describes unintentional food additives?

Accepted Answer

(C). C. Added during packaging and storing by accident.

Answer

(B). B. Added during packaging.

Answer

(D). D. Added during the food processing that are present in large amounts.

Answer

(A). A. Added during handling.

Question 18

(18). Which of the following shows the general classification for food additives?

I. Intentional additiveIII. Functional additiveII. Incidental food additiveIV. Non-nutritive

Accepted Answer

(C). C. I, II, and IV only

Answer

(B). B. III only

Answer

(A). A. I and II only

Answer

(D). D. I, II, III, and IV

Question 19

(19). Which BEST explains the difference between natural and artificial food additives?

Accepted Answer

(D). D. Natural food additives are substances derived from natural sources such as annatto,chlorophyll and carotene food colors while artificial additives are substances that are produced synthetically such as saccharin and cyclamate sweeteners.

Answer

(A). A. Natural food additives are good and artificial food additives are bad.

Answer

(B). B. Natural food additive comes from plants and artificial food additives are derived from chemicals.

Answer

(C). C. Natural food additives are readily available while artificial food additives come from natural resources that are processed.

Question 20

(20). What can you infer from the picture above about food additives used in our daily lives?

Accepted Answer

(D). D. Many food additives are present in the food that we are eating every day that improves the quality of the food that we are consuming.

Answer

(A). A. It is found on most of our food during breakfast.

Answer

(C). C. Food additives are generally used not just for preservation but also for enhancing color and taste.

Answer

(B). B. Food additives are categorized into letters and numbers.

Question 21

(21). Which of the following statements is CORRECT about the food preservation industry?

Accepted Answer

(D). D. All the above

Answer

(B). B. More people with quite an adequate standard of living exist and hence the demand for safe preserved food is growing.

Answer

(A). A. Most of the high-quality food in the world are highly perishable food items.

Answer

(C). C. The food preservation market grows as more people move to areas with more industrial development and higher standards of living, including safe food.

Question 22

(22). Which of the following can be considered as an advantage of food processing and storage?

Accepted Answer

(D). D. All of the above.

Answer

(B). B. Lessened hazards from microbial pathogens.

Answer

(C). C. Year-round availability of seasonal food.

Answer

(A). A. Increased convenience.

Question 23

(23). Luncheon meat that is preserved through canning often contains sodium nitrate/nitrite that can cause harmful effects. Which of the following shows the effect of consuming food containing sodium nitrate/nitrite?

Accepted Answer

(C). C. Both A and B

Answer

(D). D. None of the above

Answer

(B). B. Heart disease

Answer

(A). A. Stomach cancer

Question 24

(24). Food that is frozen when thawed should be consumed immediately because of what reason?

Accepted Answer

(C). C. The defrosted food renders the inactivated microorganisms to thrive again.

Answer

(D). D. The change in temperature creates toxins that are dangerous for human consumption.

Answer

(A). A. The increase in temperature changes the flavor of the food.

Answer

(B). B. Food that is frozen then thawed loses all its nutrients and minerals.

Question 25

(25). The following are ways on how to reduce the negative effects of preservatives in food EXCEPT

Accepted Answer

(C). C. Cook more processed food as you can.

Answer

(D). D. Buy fresh or frozen fruits and vegetables.

Answer

(B). B. Eat less processed or packaged food.

Answer

(A). A. Eat organic products.

Question 26

(26). Why should we limit ourselves to consuming food that contains preservatives?

Accepted Answer

(C). C. It may be harmful to the human body in the long-term period.

Answer

(B). B. It uses additives that enhance the flavor of the food.

Answer

(D). D. It is because of its addictive nature that influences our eating habits.

Answer

(A). A. It is expensive and destroys the nutrients in food.

Question 27

(27). What is the difference between physical and chemical means of preservation?

Accepted Answer

(A). A. Chemical preservation uses additives while physical preservation uses physical treatments to inhibit microorganisms' growth.

Answer

(B). B. Physical preservation uses different processing methods in the preservation of food while chemical preservation uses beneficial microorganisms.

Answer

(C). C. Chemical preservation uses chemicals that are regarded as safe for human consumption whilephysical preservation uses natural preservatives such as sugar, salt and smoke.

Answer

(D). D. Physical methods of food preservation are those that utilize physical treatments to inhibit, destroy, or remove undesirable microorganisms without antimicrobial additives while chemical preservation uses heat and radiation to kill germs and microbes to preserve food.

Question 28

(28). Which type of food additive is commonly used in gelatin and ice cream?

Accepted Answer

(C). C. Thickening and stabilizing agent to maintain consistency.

Answer

(D). D. Using bleaching agents to whiten the food and make it more presentable.

Answer

(B). B. Nutrient additive to add nutritional value to the food.

Answer

(A). A. It needs a flavor enhancer to enrich the natural flavor.

Question 29

(29). Which of the following best describes sugaring?

Accepted Answer

(A). A. Through a drying process, it is used to desiccate fruits as they are packed with pure sugar.

Answer

(B). B. It is a traditional preservation used dating back to ancient times, especially during the fermentation process.

Answer

(C). C. It is a preservation method which makes use of sugary substances to lower the calorific value of products.

Answer

(D). D. All of the above.

Question 30

(30). Which of the following statements correctly describes a brine solution?

Accepted Answer

(B). B. A high concentration solution of salt and water.

Answer

(D). D. A solution made of sugar and water that can help extend the shelf life of a food product.

Answer

(A). A. A salt and water solution.

Answer

(C). C. A high concentration solution of sugar and water.

Question 31

(31). Food is kept from spoiling by being in an airtight manner, sealed in containers that are then to sterilize them in the process known as

Accepted Answer

(B). B. heated, canning

Answer

(C). C. boiled, pasteurization

Answer

(D). D. heated, pasteurization

Answer

(A). A. chilled, freezing

Question 32

(32). What is the purpose of vacuum packing?

Accepted Answer

(B). B. To remove oxygen that causes the food to spoil.

Answer

(A). A. To remove air and water from the food.

Answer

(D). D. To remove the air and oxygen to reduce the cooking time of the food.

Answer

(C).C. To remove air and let the anaerobic bacteria grow.

Question 33

(33). Vacuum sealing involves the removal of fresher for longer periods of time.

Accepted Answer

(B). B. oxygen; microbes

Answer

(A). A. air; food

Answer

(D). D. oxidation; microbesneeded forto develop so that food stays

Answer

(C). C. microbes; oxygen

Question 34

(34). What is the correct way of pasteurization?

Accepted Answer

(B). B. Heating liquids at high temperature for short periods of time.

Answer

(C). C. Heating liquids at low temperature for short periods of time.

Answer

(D). D. Heating liquids at low temperature for long periods of time.

Answer

(A). A. Heating liquids at high temperature for long periods of time.

Question 35

(35). Why is the process of pasteurization only heating liquid lower than its boiling point?

Accepted Answer

(D). D. A heat treatment process preserves the quality of food while maintaining the taste and nutrients.

Answer

(C). C. To allow the perfect temperature to improve the taste of the food.

Answer

(B). B. Having just enough heat kills microorganisms.

Answer

(A). A. To preserve the nutrients of the food.

Question 36

(36). How do salt and sugar help in the process of food preservation?

Accepted Answer

(D). D. Salt and sugar concentration regulates the presence of water that is needed by microorganisms to thrive.

Answer

(A). A. They are convenient and safe to use.

Answer

(C). C. The salt and sugar draw out the moisture in the food.

Answer

(B). B. They make the taste of the food better.

Question 37

(37). Why do you think we should consume food with preservatives in limited quantities?

Accepted Answer

(D). D. They are classified as GRAS (Generally Regarded As Safe) but may cause detrimental effects such as tumor production or cancer when consumed in large quantities.

Answer

(C). C. Preservatives are destroying the nutrients of the food that we are eating.

Answer

(A). A. It is because most food with preservatives is expensive.

Answer

(B). B. Preservatives are dangerous to human health and the environment.

Question 38

(38). Which of the following statements below identifies the benefits of using artificial sweeteners?

I. Provide sweetness to food and drinks without adding a lot of extra calories, most of these contain no calories.

II. Using sugar substitutes in place of sugar can help prevent tooth decay.

III. Help with blood sugar control in people with diabetes.

IV. Artificial sweeteners are cheaper than the commercially bought table sugar.

Accepted Answer

(C). C. I, II and III only

Answer

(A). A. I and II only

Answer

(D). D. I, II, III and IV

Answer

(B). B. I, II and IV only

Question 39

(39). Which of the following differentiates sugar from artificial sweeteners?

Accepted Answer

(D). D. Sugar is a form of carbohydrates that adds nutrition to the food that we are eating while artificial sweeteners are synthetically derived from herbs or sugar itself without the calorie content.

Answer

(C). C. Sugar is a form of carbohydrates while artificial sweeteners are protein.

Answer

(B). B. Sugar is derived from natural resources.

Answer

(A). A. Artificial sweeteners are non-nutritive.

Question 40

(40). In the experiment of placing carbonated drinks such as diet soda and regular soda on water, the regular soda sinks at the bottom while the diet soda floats. How can you explain the effect of using artificial sweetener on this experiment?

Accepted Answer

(C). C. Regular sugar makes the regular soda denser because of the presence of solutes dissolved in water.

Answer

(D). D. Sugar affects the weight of the soda that is why the regular soda sinks because it is heavier than the diet soda.

Answer

(B). B. Artificial sweetener does not affect the density of the diet soda.

Answer

(A). A. Regular sugar makes regular soda sweeter than diet soda.

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