Question 1

Which of the following shows the effect of using pickling as a food preservation method?

Accepted Answer

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

Answer

The use of vinegar changes the acidity of the food.

Answer

It makes the food salty as it uses brine solution.

Answer

The use of pickling dries out the food.

Question 2

Which of the following statements is NOT an advantage of food preservation?

Accepted Answer

Higher contamination risks.

Answer

Reducing food waste.

Answer

Ensuring food safety.

Answer

Adding convenience.

Question 3

All are examples of food processing EXCEPT:

Accepted Answer

Extrusion

Answer

Pickling

Answer

Drying

Answer

Fermentation

Question 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 exhibiting food poisoning?

Accepted Answer

All of these

Answer

Vomiting

Answer

Diarrhea

Answer

Abdominal cramps

Question 5

What is the reason why it is hard to avoid food with additives and preservatives?

Accepted Answer

Because of the convenience we get from instant food and the rising cost of organic food that is not as tasty as those using additives.

Answer

Food without additives is oftentimes more expensive.

Answer

Because all our food contains additives.

Answer

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

Question 6

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

Accepted Answer

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

Answer

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

Answer

It is safe to eat due to the absence of MSG.

Answer

It can be a good source of calories in the presence of starch

Question 7

Which of the following is the best way of reducing the risk of food preservatives?

Accepted Answer

All the above

Answer

Buy fresh or frozen fruit and vegetables if possible.

Answer

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

Answer

Eat less processed or packed food.

Question 8

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

I, II, III, IV, and V

Answer

I, III, IV, and V only

Answer

I, II, and IV only

Answer

I, II, III, and IV only

Question 9

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

Accepted Answer

Asthma and loss of vitamin B1

Answer

Asthma and liver damage

Answer

Loss of vitamin B1 and ADHD symptom

Answer

Loss of vitamin B1

Question 10

Which of the following BEST describes food additives?

Accepted Answer

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

Answer

To replace natural ingredients.

Answer

To serve as sweeteners.

Answer

To enhance the flavor.

Question 11

How do preservatives help in the process of preserving the shelf-life of food?

Accepted Answer

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

Answer

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

Answer

It prevents oxidation.

Answer

It kills bacteria causing spoilage.

Question 12

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

Accepted Answer

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

Answer

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

Answer

It helps our body to fight free radicals.

Answer

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

Question 13

How does the process of oxidation affect the quality of food?

Accepted Answer

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

The reaction of oxygen that causes enzymatic browning.

Answer

Occurs in the presence of oxygen.

Answer

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

Question 14

Which of the following BEST describes preservative?

Accepted Answer

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

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

Answer

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

Answer

It preserves the food by serving as an antimicrobial agent.

Question 15

Non-nutritive food additives do not contribute to the nutritive value of food; which of the following is apair of non-nutritive food additives?

Accepted Answer

saccharin and MSG

Answer

Vitamin D and MSG

Answer

sugar and saccharin

Answer

salt and sugar

Question 16

Which of the following statements correctly describes unintentional food additives?

Accepted Answer

Added during packaging and storing by accident.

Answer

Added during packaging.

Answer

Added during handling.

Answer

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

Question 17

Which of the following shows the general classification for food additives?

I. Intentional additive II. Incidental food additive III. Functional additive IV. Non-nutritive

Accepted Answer

I, II, and IV only

Answer

I and II only

Answer

I, II, III, and IV

Answer

III only

Question 18

Which BEST explains the difference between natural and artificial food additives?

Accepted Answer

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

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

Answer

Natural food additives are good and artificial food additives are bad.

Answer

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

Question 19

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

Accepted Answer

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

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

Answer

Food additives are categorized into letters and numbers.

Answer

It is found on most of our food during breakfast.

Question 20

Which of the following statements is CORRECT about the food preservation industry?

Accepted Answer

All the above

Answer

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

Answer

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

Answer

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

Question 21

Which of the following can be considered as an advantage of food processing and storage?

Accepted Answer

All of the above.

Answer

Lessened hazards from microbial pathogens.

Answer

Increased convenience.

Answer

Year-round availability of seasonal food.

Question 22

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

Both A and B

Answer

Stomach cancer

Answer

None of the above

Answer

Heart disease

Question 23

Food that is frozen when thawed should be consumed immediately because of what reason?

Accepted Answer

The defrosted food renders the inactivated microorganisms to thrive again.

Answer

The increase in temperature changes the flavor of the food.

Answer

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

Answer

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

Question 24

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

Accepted Answer

Cook more processed food as you can.

Answer

Eat less processed or packaged food.

Answer

Eat organic products.

Answer

Buy fresh or frozen fruits and vegetables.

Question 25

Why should we limit ourselves to consuming food that contains preservatives?

Accepted Answer

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

Answer

It uses additives that enhance the flavor of the food.

Answer

It is expensive and destroys the nutrients in food.

Answer

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

Question 26

What is the difference between physical and chemical means of preservation?

Accepted Answer

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

Answer

Chemical preservation uses chemicals that are regarded as safe for human consumption while physical preservation uses natural preservatives such as sugar, salt and smoke.

Answer

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

Answer

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 27

Which type of food additive is commonly used in gelatin and ice cream?

Accepted Answer

Thickening and stabilizing agent to maintain consistency.

Answer

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

Answer

Nutrient additive to add nutritional value to the food.

Answer

It needs a flavor enhancer to enrich the natural flavor.

Question 28

Which of the following best describes sugaring?

Accepted Answer

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

Answer

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

Answer

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

Answer

All of the above.

Question 29

Which of the following statements correctly describes a brine solution?

Accepted Answer

A high concentration solution of salt and water.

Answer

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

Answer

A salt and water solution.

Answer

A high concentration solution of sugar and water.

Question 30

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

heated, canning

Answer

heated, pasteurization

Answer

boiled, pasteurization

Answer

A. chilled, freezing

Question 31

Vacuum sealing involves the removal of ______ needed for ______to develop so that food stays fresher for longer periods of time

Accepted Answer

oxygen; microbes

Answer

microbes; oxygen

Answer

oxidation; microbesneeded forto develop

Answer

air; food

Question 32

What is the purpose of vacuum packing?

Accepted Answer

To remove oxygen that causes the food to spoil.

Answer

To remove air and water from the food.

Answer

To remove air and let the anaerobic bacteria grow.

Answer

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

Question 33

What is the correct way of pasteurization?

Accepted Answer

Heating liquids at high temperature for short periods of time.

Answer

Heating liquids at low temperature for long periods of time.

Answer

Heating liquids at low temperature for short periods of time.

Answer

Heating liquids at high temperature for long periods of time.

Question 34

Why is the process of pasteurization only heating liquid lower than its boiling point?

Accepted Answer

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

Answer

To preserve the nutrients of the food.

Answer

Having just enough heat kills microorganisms.

Answer

To allow the perfect temperature to improve the taste of the food

Question 35

How do salt and sugar help in the process of food preservation?

Accepted Answer

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

Answer

They make the taste of the food better.

Answer

The salt and sugar draw out the moisture in the food.

Answer

They are convenient and safe to use.

Question 36

Why do you think we should consume food with preservatives in limited quantities?

Accepted Answer

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

Preservatives are destroying the nutrients of the food that we are eating.

Answer

It is because most food with preservatives is expensive.

Answer

Preservatives are dangerous to human health and the environment.

Question 37

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

I, II and III only

Answer

I, II and IV only

Answer

I and II only

Answer

I, II, III and IV

Question 38

Which of the following differentiates sugar from artificial sweeteners?

Accepted Answer

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

Sugar is derived from natural resources.

Answer

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

Answer

Artificial sweeteners are non-nutritive.

Question 39

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

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

Answer

Artificial sweetener does not affect the density of the diet soda.

Answer

Regular sugar makes regular soda sweeter than diet soda.

Answer

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

Question 40

Why is bromate used in bacon production regarded as harmful to the human body?

Accepted Answer

Destroys the nutrients present in food

Answer

Both B and C

Answer

It can cause nausea

Answer

It can cause diarrhea

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