Food Science and Food Service Management MCQ Quiz - Objective Question with Answer for Food Science and Food Service Management - Download Free PDF

The correct answer is - Option 1: A-1, B-2, C-3, D-4

Key Points

• Salt
  • Lowers water activity: Salt works by drawing out moisture from the food, creating an environment where microorganisms cannot thrive, thereby preserving the food.
• Cryogenic Freezing
  • Uses nitrogen at −196°C: This method involves rapid freezing using liquid nitrogen, which significantly reduces the temperature to −196°C, effectively preserving the food by halting microbial activity.
• Pasteurization
  • Inactivates pathogens using mild heat: Pasteurization involves heating food to a specific temperature for a set period of time to kill harmful microorganisms without affecting the quality of the food.
• MAP (Modified Atmosphere Packaging)
  • Alters oxygen and carbon dioxide levels: This packaging technique modifies the composition of gases within the package (reduces oxygen and increases carbon dioxide) to extend the shelf life of the food by slowing down the growth of spoilage organisms and oxidation.

Additional Information

• Food Preservation
  • Food preservation involves preventing the growth of bacteria, fungi, and other microorganisms, as well as retarding the oxidation of fats that cause rancidity.
  • Common methods include canning, freezing, drying, and pickling.
• Water Activity
  • Water activity (aw) is a measure of the availability of water for microbial growth. Lowering aw through salt or sugar addition makes water unavailable to microorganisms.
• Cryogenic Freezing
  • This method is used for high-value products like seafood, where quality retention is crucial. The rapid freezing minimizes the formation of large ice crystals that can damage cellular structures.
• Pasteurization
  • Named after Louis Pasteur, this method is widely used in dairy industry to ensure milk safety.
  • There are different types of pasteurization, including high-temperature short-time (HTST) and ultra-high temperature (UHT) treatments.
• Modified Atmosphere Packaging (MAP)
  • MAP is commonly used for fresh produce, meats, and bakery products.
  • It helps to maintain the texture, flavor, and nutritional value of the food.

The correct answer is - Only I and III

Key Points

• Blanching and Nutrient Loss
  • Blanching, a process of scalding vegetables in boiling water or steam, can cause up to 40% loss of vitamins and minerals. This is due to the thermal degradation and leaching of nutrients into the water.
• IQB Technique
  • The IQB (Improved Quick Blanching) technique is known to improve nutrient retention during the blanching process, reducing the loss of essential vitamins and minerals.

Additional Information

• Steam Blanching vs. Hot Water Blanching
  • Contrary to Statement II, steam blanching generally results in less nutrient leaching compared to hot water blanching because it minimizes contact with water, thereby reducing the loss of water-soluble vitamins and minerals.
• Importance of Blanching
  • Blanching is crucial for preserving the color, texture, and flavor of vegetables.
  • It also helps in inactivating enzymes that can cause spoilage during storage.
• Nutrient Retention Strategies
  • Using minimal blanching time and immediate cooling in ice water can help retain nutrients.
  • Choosing the right blanching method based on the type of vegetable is also essential for optimal nutrient preservation.

The correct answer is 'Maillard reaction'

Key Points

• Maillard reaction:
  • The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
  • It occurs typically at higher temperatures and is responsible for the complex flavors and brown color in baked goods, roasted coffee, and grilled meats.
  • This reaction is essential in the culinary world, enhancing the taste and aroma of various cooked foods.

Additional Information

• Oxidation:
  • Oxidation is a chemical reaction where a substance loses electrons, often producing undesirable effects like rancidity in fats and oils.
  • While it can affect food flavor, it's typically not associated with the development of desirable flavors during cooking.
• Hydrolysis:
  • Hydrolysis involves breaking down complex molecules into simpler ones using water, such as the breakdown of proteins into amino acids.
  • Though important in digestion and some cooking processes, it does not directly contribute to flavor development like the Maillard reaction.
• Fermentation:
  • Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol, carried out by microorganisms like yeast and bacteria.
  • It is key in producing foods like bread, yogurt, and alcoholic beverages but differs from the Maillard reaction in its mechanism and typical flavor outcomes.

The correct answer is 'Codex Alimentarius Commission'

Key Points

• Codex Alimentarius Commission:
  • The Codex Alimentarius Commission (CAC) is responsible for establishing international food standards, guidelines, and codes of practice to ensure food safety and quality globally.
  • It was established in 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).
  • The primary goal of the Codex Alimentarius Commission is to protect consumer health and ensure fair practices in the food trade.
  • Codex standards are recognized by the World Trade Organization's (WTO) Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement) as benchmarks for food safety.

Additional Information

• FDA (Food and Drug Administration):
  • The FDA is a United States agency responsible for protecting public health by ensuring the safety, efficacy, and security of drugs, biological products, and medical devices.
  • It also oversees the safety of the nation’s food supply, cosmetics, and products that emit radiation.
  • The FDA’s jurisdiction is primarily within the United States, not on an international scale.
• FSSAI (Food Safety and Standards Authority of India):
  • FSSAI is a regulatory body in India established under the Food Safety and Standards Act, 2006.
  • It is responsible for protecting and promoting public health through the regulation and supervision of food safety within India.
  • FSSAI’s role is national, not international.
• FSANZ (Food Standards Australia New Zealand):
  • FSANZ is a bi-national government agency responsible for developing food standards for Australia and New Zealand.
  • It aims to ensure a safe food supply and provide adequate information to consumers.
  • FSANZ operates within Australia and New Zealand, not on a global scale.

The correct answer is Establishing food safety and quality standards.

Key Points

• The correct answer is Establishing food safety and quality standards because the Codex Alimentarius Commission plays a crucial role in developing internationally recognized food standards that promote safe and fair food trade.
• Established by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), Codex provides guidelines and standards covering various aspects of food safety, including acceptable levels of contaminants, food labeling requirements, and hygiene practices in food production.
• These standards aim to protect consumer health by ensuring that food products are safe and of high quality, while also facilitating international trade by providing a common framework that countries can adopt.
• By harmonizing food safety measures, Codex helps to reduce trade barriers and fosters cooperation among nations, ultimately benefiting consumers by ensuring that food products meet consistent safety and quality criteria worldwide.

The correct answer is 'oxidation of saturated fatty acid.'

Key Points

• Oxidation of saturated fatty acid:
  • Rancidity is the process of oxidation of fats and oils, which leads to unpleasant flavors and odors.
  • In plant lipid-rich foods, this oxidation primarily affects unsaturated fatty acids, although saturated fatty acids can also be affected.
  • Oxidation occurs when fats and oils are exposed to oxygen, light, and heat, leading to the formation of peroxides and aldehydes.
  • This process degrades the quality of the food, making it less palatable and potentially harmful.

Additional Information

• Reduction of saturated fatty acid:
  • This process is not typically associated with rancidity. Reduction involves gaining electrons and hydrogen, which is not a common cause of rancidity in fats.
• Hydrogenation of unsaturated fatty acid:
  • Hydrogenation is a process used in the food industry to convert unsaturated fats to saturated fats, which increases shelf life but is not related to rancidity.
• Polymerization of saturated fatty acid:
  • Polymerization involves the combination of small molecules to form a larger molecule, which does not typically cause rancidity in fats.

The correct answer is 3-9.

Key Points

Molds can grow in a pH range of 3 to 9, but they have specific preferences within this range:

Acidic Conditions (pH 3-6): Molds generally prefer slightly acidic environments. Many types of mold thrive around a pH of 5.0 to 6.0. Acidic conditions can still support mold growth, though some molds are less tolerant of very low pH.

Neutral to Slightly Alkaline Conditions (pH 7-9): Molds can also grow in neutral (pH 7) and slightly alkaline conditions. While most molds grow best in slightly acidic environments, some species can adapt to more alkaline conditions, though growth might be slower or less robust compared to more acidic environments.

The correct answer is 'Sodium bicarbonate'

Key Points

• Sodium bicarbonate:
  • Commonly known as baking soda, sodium bicarbonate is a chemical compound with the formula NaHCO₃.
  • It is a white solid that is crystalline but often appears as a fine powder.
  • Sodium bicarbonate is used in baking as a leavening agent, which means it helps dough rise.
  • It reacts with acidic components in batters, releasing carbon dioxide gas, which causes the batter to expand and form the characteristic texture and grain in pancakes, cakes, quick breads, and other baked and fried foods.

Additional Information

• Potassium hydroxide:
  • Potassium hydroxide (KOH) is a strong base, often used in soap making and as a cleaning agent.
  • It is not used in baking or as a leavening agent.
• Sodium hydroxide:
  • Sodium hydroxide (NaOH), also known as lye or caustic soda, is a strong base used in various industrial processes such as paper making, soap making, and as a drain cleaner.
  • It is highly caustic and not suitable for use in cooking or baking.
• Sodium chloride:
  • Sodium chloride (NaCl) is commonly known as table salt.
  • While it is widely used in cooking to enhance flavor, it does not have leavening properties and is not used as a leavening agent like sodium bicarbonate.

The correct answer is 'Sodium benzoate'

Key Points

• Sodium benzoate:
  • Sodium benzoate is a widely used Class-2 preservative.
  • It is commonly used in acidic foods such as salad dressings, carbonated drinks, jams, and fruit juices.
  • This preservative is effective at inhibiting the growth of potentially harmful bacteria, yeast, and fungi.
  • Sodium benzoate works best in acidic conditions (pH < 3.6) and is often combined with other preservation methods to ensure food safety.

Additional Information

• Salt:
  • Salt is a Class-1 preservative, not a Class-2 preservative.
  • It works by drawing out moisture from food, making it inhospitable for bacteria and other microorganisms.
  • Commonly used in meat curing and pickling.
• Vinegar:
  • Vinegar is another Class-1 preservative.
  • It contains acetic acid, which lowers the pH of foods and inhibits microbial growth.
  • Commonly used in pickling and salad dressings.
• Sugar:
  • Sugar is a Class-1 preservative.
  • It preserves food by reducing water activity, which inhibits the growth of microorganisms.
  • Often used in jams, jellies, and candies.

The correct answer is 'A - III, B - I, C - IV, D - II'.

Key Points

• A. Trypsin inhibitor - III. Anti-nutritional factor:
  • Trypsin inhibitors are compounds that interfere with digestion by inhibiting the enzyme trypsin.
  • They are considered anti-nutritional factors because they can reduce the bioavailability of nutrients.
• B. Mono sodium glutamate - I. Flavour enhancer:
  • Mono sodium glutamate (MSG) is widely used as a flavor enhancer in various cuisines.
  • It enhances the savory taste of foods, making them more palatable.
• C. Tocopherol - IV. Antioxidant:
  • Tocopherol, commonly known as Vitamin E, acts as an antioxidant.
  • It helps in protecting cells from damage caused by free radicals.
• D. Yoghurt - II. Probiotic:
  • Yoghurt is a fermented dairy product that contains live bacteria beneficial for gut health.
  • These live bacteria, or probiotics, help in maintaining a healthy digestive system.

The correct answer is 'Pseudomonas'

Key Points

• Pseudomonas:
  • Pseudomonas is a genus of bacteria known for its role in food spoilage, including the spoilage of eggs.
  • These bacteria can thrive in a variety of environments, including refrigeration temperatures, and are capable of breaking down proteins, leading to the rotting of eggs.
  • Their ability to produce a wide range of enzymes allows them to spoil food products by degrading organic matter.

Additional Information

• Salmonella:
  • Although Salmonella is a significant cause of foodborne illness, its primary association with eggs is with salmonellosis, an infection from consuming raw or undercooked eggs contaminated with the bacteria, rather than spoilage.
• Clostridium:
  • Clostridium species, including Clostridium botulinum and Clostridium perfringens, are more commonly associated with foodborne illnesses and can produce toxins in food. However, they are not the primary cause of egg spoilage.
• Bifidobacterium (Bifidus):
  • Bifidobacterium is generally considered beneficial and is used as a probiotic. It is not associated with food spoilage or the rotting of eggs.

The correct answer is 'Ready food system'

Key Points

• Ready food system:
  • This system involves the continuous production of food every day, ensuring a consistent output without significant fluctuations in activity levels.
  • It is designed to meet steady demand, making it suitable for operations that require a constant supply of prepared food.
  • Such a system helps in maintaining a stable workflow and inventory, reducing waste, and improving efficiency in food production centers.

Additional Information

• Cook chill system:
  • This method involves partially cooking food, then rapidly chilling it for storage and reheating later.
  • It is not characterized by continuous daily production but rather by batch processing for later use.
• Convenience system:
  • While this term might suggest ease of use, it does not specifically refer to a continuous production process. It is a broad term that can encompass various food preparation and delivery methods.
• Conventional food system:
  • This system typically involves preparing and cooking food on-site from basic ingredients.
  • Although it can operate daily, it is not specifically designed for the uninterrupted, level production flow described by the ready food system.

The correct answer is 'Yeast and Molds'

Key Points

• Yeast and Molds:
  • Yeast and molds are types of fungi that can grow in a wide range of pH environments.
  • They are highly adaptable and can thrive in both acidic and alkaline conditions, making them versatile microorganisms.
  • This adaptability allows them to inhabit various environments, from food products to natural ecosystems.

Additional Information

• Bacteria only:
  • Bacteria can grow in a variety of pH conditions, but many species have a more limited pH range compared to yeast and molds.
  • Some bacteria are adapted to very specific pH environments, such as extreme acidophiles or alkaliphiles.
• Bacteria and fungi:
  • While both bacteria and fungi can grow in varying pH conditions, the statement is too broad and does not specifically highlight the adaptability of yeast and molds.
  • Fungi, including yeast and molds, generally have a broader pH range compared to bacteria.
• Fungi only:
  • This option is close, but it does not specify that yeast and molds, which are types of fungi, are particularly adaptable to a wide pH range.
  • Not all fungi have the same adaptability; therefore, specifying yeast and molds is more accurate.

The correct answer is 350 ppm.

Key Points

• Limit of SO2 preservative in fruit juice concentrate:
  • The Food Safety and Standards Authority of India (FSSAI) regulates the use of preservatives in food products to ensure consumer safety.
  • For fruit juice concentrates, the maximum permissible limit of sulfur dioxide (SO2) as a preservative is 350 ppm (parts per million).
  • This regulation helps in preventing excessive use of preservatives, which could be harmful to health.

Additional Information

• Other options explained:
  • 70 ppm: This is too low for the effective preservation of fruit juice concentrate and does not meet the industrial requirement for shelf life.
  • 600 ppm: This is excessively high and could pose health risks, hence not permitted by FSSAI.
  • 120 ppm: Similar to 70 ppm, this is also insufficient for the preservation needs of fruit juice concentrates.

The correct answer is 'Food security'

Key Points

• Food security:
  • Food security refers to the condition where all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life.
  • It encompasses both the availability of food and the ability of individuals to access it.
  • Ensuring food security implies addressing various factors including food production, distribution systems, and income levels to guarantee access to adequate food for everyone.

Additional Information

• Food safety:
  • Food safety is concerned with the handling, preparation, and storage of food in ways that prevent foodborne illnesses and contamination. It is an important aspect of public health but does not directly address the issue of access to food.
• Food processing:
  • Food processing involves transforming agricultural products into food, or one form of food into other forms. It plays a crucial role in improving food preservation and convenience but does not directly ensure food security.
• Food production:
  • Food production is the process of growing crops and raising animals for food. It is a key component of food security but, on its own, does not ensure that food is economically and physically accessible to all individuals at all times.