- 1. Food science is a multidisciplinary field that applies principles from various areas such as biology, chemistry, and engineering to study the composition, properties, and nutritional value of food. Food scientists work to understand the physical, chemical, and biological processes that occur during food production, processing, and storage. They also focus on improving food safety, quality, and sustainability. By studying food science, researchers can develop new food products, improve existing ones, and ensure that food remains safe and nutritious for consumers around the world.
What does the Maillard reaction refer to in food science?
A) Fermentation process
B) Chemical reaction between amino acids and reducing sugars
C) Food spoilage due to bacterial growth
D) Freezing point depression of liquids
- 2. Which enzyme is responsible for breaking down starch into sugars?
A) Cellulase
B) Amylase
C) Lipase
D) Protease
- 3. Which vitamin is commonly found in dairy products like milk and cheese?
A) Vitamin C
B) Vitamin D
C) Vitamin A
D) Vitamin K
- 4. What is the process of adding salt to vegetables to draw out excess moisture?
A) Extrusion
B) Osmosis
C) Fermentation
D) Coagulation
- 5. What type of sugar is found naturally in fruits and honey?
A) Sucrose
B) Lactose
C) Fructose
D) Glucose
- 6. Which type of cooking method involves cooking food directly under a high heat source?
A) Grilling
B) Boiling
C) Steaming
D) Braising
- 7. Which type of fat is usually solid at room temperature?
A) Polyunsaturated fat
B) Saturated fat
C) Trans fat
D) Monounsaturated fat
- 8. Which nutrient is a primary source of energy for the body?
A) Vitamins
B) Carbohydrates
C) Proteins
D) Fats
- 9. What type of flour is commonly used in making bread due to its high gluten content?
A) Bread flour
B) Corn flour
C) Whole wheat flour
D) Cake flour
- 10. Which type of sweetener is known as a natural alternative to sugar, derived from a plant?
A) Stevia
B) Sucralose
C) Aspartame
D) Saccharin
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