Agriculture MCQ Quiz Hub

1. Which of the following deals with how food is adjudged by the consumer?
Food microbiology
Product Development
Sensory Analysis
Food physics

2. Industry lobbying, local to international rules, Quality and food safety etc includes which component of the food industry?
R&D
Financial Services
Regulation
Wholesale and distribution

3. Which of the following does NOT constitute 90% of dry weight of any food?
Carbohydrates
Fibers
Proteins
Fats

4. Which sentence is untrue with respect to the human body?
Unconsumed water broken → fats
Carbohydrates broken → Sugars
Proteins broken down → Amino acids
Fats broken down → Fatty acids and glycerol

5. Which provides energy very slowly?
Carbohydrates
Fats
Proteins
Fibers

6. Which of the following is untrue?
A gram of carbohydrate or protein contains 4 calories
A gram of fat contains 9 calories
A gram of fat contains 5 calories
None of the mentioned

7. Storage requirements and stability, product attributes conductive to product sale etc. The above activities refer to which step of the food industry?
Production
Manufacture
Distribution
Marketing

8. With respect to the definition of an allied industry, which is an allied industry with the food industry?
Explosives Industry
Packaging Industry
Jute Industry
Leather Industry

9. Which of the following is the general formula for carbohydrates?
Cm(H2o)n
Cm+1(H2o)n
Cm(H2o)n+1
Cm-1(H2o)n

10. Which of the following is not a function of Carbohydrates?
Storage of energy
Fuel for metabolism
Structural components
None of the mentioned

11. Mina is a diabetics patient. One day she is tempted to eat junk food. Which is a relatively a better food product to eat – pasta or candy? Why?
Pasta- contains primary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level
Pasta- contains secondary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level
Candy – contains primary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level
Candy- contains secondary carbohydrates which increases blood sugar level comparatively slowly and to a lesser level

12. Sham is over-weight. Which of the following carbohydrates is he consuming maximum?
Refined
Unrefined
Glycogen
None of the mentioned

13. This carbohydrate is used during intense exercising. Which among the following is it?
Starch
Sucrose
Fructose
Glycogen

14. Fruits contain fructose which is a primary carbohydrate. These increase the blood sugar level. Why are fruits still recommended to be eaten?
They have exceptionally low Glycemic Index
They have exceptionally highly Glycemic Index
They’re secondary carbohydrates
None of the mentioned

15. What is the Glycemic Index of carbohydrates?
It shows which other nutrient it is being ingested with
It shows how quickly a carbohydrate is digested
It shows how quickly a carbohydrate increases the blood sugar level
None of the mentioned

16. Which of the following is a function of insoluble fiber only?
Regulating blood sugar
Regulating the pH of the body
Adding bulk to stool
Lowering cholesterol

17. Reduction of absorption of certain minerals is due to the presence of the following:-
Insoluble fiber
Phytate
Soluble fiber
None of the mentioned

18. What is the main action of dietary fibers?
To ensure the proper functioning of the liver
To secrete hormones
To maintain pH
To make changes to how nutrients and chemicals are absorbed

19. Which of the following is false?
Fats provide insulation
Fats maintain healthy skin and hair
Vitamin A, D, E and K are fat soluble only
Fats provide instant energy

20. Which of the following is untrue about Essential Fatty Acids?
EFAs are also called Vitamin F
EFAs can be synthesized by the body
EFAs cannot be synthesized by the body
Omega-3 and Omega-6 are the two families of EFAs

21. Which of the following is true?
Fats naturally occurring unless mentioned otherwise are trans in nature
Trans fats are essential and needed for the human body
LC-PUFA stands for long chain poly saturated fatty acids
SC-PUFA stands for long chain poly unsaturated fatty acids

22. The class of trans-fat present in meat is _________
Oleic acid
Vaccenic acid
Eicosapentaenoic acid
Arachidonic acid

23. Following are the reasons why partially hydrogenated oils are used in the food industry. One of them is untrue. Which one?
Long shelf life
Less refrigeration required
Inexpensive
Healthy

24. Which of the following is NOT a culinary use of oil in the food industry?
Flavor
Texture
Softening
Shortening

25. Which of the following is untrue with respect to this sentence – proteins are popularly used in food processing industry because?
Water binding capacity
Oil binding capacity
Ability to coagulate on heating
None of the mentioned

26. Which of the following sentences is correct?
Animal sources are high quality proteins
Animal sources are low quality proteins
Plant sources are high quality proteins
None of the mentioned

27. Which of the following sentences is untrue with respect to proteins?
Lysine is an essential amino acid.
The requirement of essential amino acids per kg of protein is called ‘reference pattern of amino acids’
Limiting amino acid content is the amino acid found in maximum quantity in the protein
There are 20 amino acids in the protein we require everyday

28. Which of the following terms refers to the amount of protein absorbed by the body from a food source?
Biological Value
Limiting Value
Reference pattern
None of the mentioned

29. Which of the following is untrue?
Biological Value of plant sources is more than animal sources
BV value of egg white is 100 that means almost the entire amount of nitrogen in egg white can be absorbed and used by the body
Food energy is the amount of energy available from food through respiration
Fats have the maximum amount of food energy

30. Mina’s understanding of proteins in various food items is as given. Which of the following is untrue?
The difference in the taste and texture in milk curd and chicken muscle is due to the arrangement of amino acids in the long chains of theirs to form proteins
Protein chains are perpendicular in a chicken breast
Proteins are changed physically from precipitate to gel and solution or vice-versa
Egg-white is an example of gel to precipitate

31. Mina notices various changes in proteins when they’re subjected to chemical physical change. Which of the following was wrongly understood by her?
When egg-white is heated it is irreversibly denatured that is its spatial and molecular arrangement changes
When milk is coagulated by acid and heat, protein precipitates which is curd
When meat is cooked, protein chains shrink and hence it shrinks
Mina perfectly understood all the concepts

32. Which of the following is incorrect?
Controlled cheese ripening is controlling some protein break down
Proteins form films
Egg white cannot be whipped
If proteins are over-whipped, the film breaks, foam collapses

33. Which of the following is untrue?
Vitamins are inorganic elements whereas minerals are organic elements
Fats soluble vitamins have more tendency to lead to hypervitaminosis
Fat soluble vitamins are absorbed by lipids in the intestinal tract
B and C are water soluble vitamins

34. Which of the following is untrue?
Gut flora produces Vitamin K and Biotin in the intestine
Vitamin D is synthesized in the skin
Humans can produce some vitamins from precursors that they consume
None of the mentioned

35. Which of the following is untrue about grilling meat?
The advantage of this process is that it reduces the saturated fat in the meat b) d)
It produces Hetero cyclic amines which are carcinogenic
It produces poly cyclic aromatic hydrocarbons which are carcinogenic
None of the mentioned

36. Which information is incorrect when it comes to dehydration affecting vitamins?
Beta-carotene and B-vitamin do not get affected
Vitamin C does not get affected
Vitamin C is retained during pickling of vegetables
None of the mentioned

37. Which of the following is untrue?
Many Vitamin Bs like Vitamin B6 are affected by heating
Vitamin C is lost in almost all food processing steps
Vitamin C degradation decreases by enzymes and also metals like Cu and Fe
Vitamin A is stable in absence of oxygen

38. Which of the following is untrue?
Many Vitamin Bs like Vitamin B6 are affected by heating
Vitamin C is lost in almost all food processing steps
Vitamin C degradation decreases by enzymes and also metals like Cu and Fe
Vitamin A is stable in absence of oxygen

39. Which of the following statements is true with respect to food processing?
Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing
Vitamins can be removed from food via leaching
Mineral losses in food processing are more compared to Vitamins
Boiling has less mineral losses as compared to steaming

40. Which is correct with respect to staling of bread?
It is temperature dependent
It is called retro gradation
It is the reverse of gelatinization
All of the mentioned

41. Which of the following is true with respect to gelatinization?
It allows starch to be easily digested
In this process, on heating, the crystalline structure of starch is lost and gel is formed
In this process, on cooling, the digestibility of starch in the intestine decreases
None of the mentioned

42. Which of the following operation reduces the dietary fibre content in cereals?
Drying
Retro gradation
Grinding
Milling

43. Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?
Oxidation is necessary for products like cheese
Lipid Oxidation is otherwise a major concern for the food industry
c) Deterioration of fats and oils is called rancidity
All of the mentioned

44. . Which among the following statements is untrue? a)
Self oxidation of lipids is called ‘auto-oxidation’
High content of PUFA losing flavour is called rancidity
Heating and frying lead to polymerization of fats
None of the mentioned

45. Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________
Hydrolytic rancidity
Auto- oxidation
Thermal decomposition
Lipolysis

46. Which of the following shows the propagation step in auto-oxidation?
R∙ + R∙ → R-R
RH → R∙ + H∙
R∙ + O2 → RO2∙ RO2∙ + RH → ROOH + R∙
None of the mentioned

47. Which of the following is a food safety tool?
Good Hygiene Practice
Hazard Analysis Critical Control Point
Total Quality Management
All of the mentioned

48. Hazards affecting food are _____
Chemical, Biological, Physical
Additives, Colour
Pollutants
All of the mentioned

49. Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct?
Her observation was wrong
Fruits have old cells as they were not meant to be survived by nature
They can heal wounds
They can live longer

50. The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence?
Cold, presence, Purification
Warm, absence, Putrefaction
Cold, presence, Putrefaction
Warm, absence, Purification

51. Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?
When milk is exposed to sun, it losses Vitamin B-2
Unless refrigerated immediately, meat losses Vitamin C
Fats and oil in cold conditions, get spoilt
Microorganisms are a major threat to the food industry

52. Which of the following is NOT a process wherein the food becomes toxin before ingestion?
Botulism
Staphylococcus
Bacterial Intoxication
Bacterial infection

53. Statement 1: Botulism is more dangerous than Staphylococcus. Statement 2: Botulism is encountered by humans only if they’ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only.
True, False
True, True
False, False
False, True

54. Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions: –
Meat had an off-odor
Fish had a slimy skin
Bananas and melons had an odor
None of the mentioned

55. Statement 1: Pathogenic bacteria look, smell and taste perfectly normal. Statement 2: To multiply, bacteria require warmth, food, moisture and time. Which of the following holds true for statement 1 and statement 2 respectively?
True, False
True, True
False, False
False, True

56. Given below are certain facts about food contamination by fungus. Which one of the statements is untrue?
Contamination by moulds/fungi is called Mycotoxin
The most common fungus toxin is Alpha toxin
Ergotin is a mycotoxin
None of the mentioned

57. Statement 1: Foreign objects entering food is called physical contamination of food. Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.
True, False
True, True
False, False
False, True

58. Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control. Statement 2: Packaging materials also cause contamination.
True, False
True, True
False, False
False, True

59. Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery. Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.
True, False
True, True
False, False
False, True

60. A substance intentionally added that affects the nature and quality of food is called _____
Food poison
Food adulterant
Food contaminant
Food material

61. When do we say that food is adulterated under the PFA Act?
If it is obtained from a diseased animal
If spices are sold without their essence
If any ingredient is injurious to health
All of the mentioned

62. Statement 1: In the process of making certain oils, nickel is added as a catalyst. Statement 2: Nickel is injurious for consumption.
True, False
True, True
False, False
False, True

63. Statement 1: Adulteration takes place more in loosely sold items than those sold packed. Statement 2: Powder and paste forms are more adulterated than solid lumps.
True, False
True, True
False, False
False, True

64. When do we say that food is adulterated under the PFA Act?
If it is obtained from a diseased animal
If spices are sold without their essence
If any ingredient is injurious to health
All of the mentioned

65. Which of the following is an adulterant?
Urea
Pesticides
Iron filings in tea
All of the mentioned

66. Which of the following reason shows the impact of adulteration on the economy?
Adulteration → People falling sick → Spending money on treatment
Adulteration → People falling sick → Court cases
Adulteration → People falling sick → Spending money on treatment or Court cases
None of the mentioned

67. Methods for detection of common adulterants are _____
Visual tests
Chemical tests
Physical tests
All of the mentioned

68. Tina observed the following when she tested the specific gravity of milk to check for adulteration- the specific gravity was lesser than that of pure milk. She complained to the milk vendor and the next day checked the specific gravity again. This time it came in the range of the desired specific gravity. Can we be assured that this is pure unadulterated milk?
Yes, definitely
No, definitely unsafe
Maybe safe, maybe unsafe
None of the mentioned

69. A substance intentionally added that preserves flavour and improves taste is called _____
Food additive
Food adulterant
Food contaminant
Food material

70. Which of the following is NOT a function of a food additive _____
To maintain product consistency
Maintain nutritive value
Controlling acidity/alkalinity
None of the mentioned

71. Statement 1: Stabilizers, Emulsifiers are certain examples of food additives. Statement 2: Antioxidant is a class of food additive.
True, False
True, True
False, False
False, True

72. Statement 1: Food additives are divided into direct and indirect types. Statement 2: Direct food additives become a part of the food during packaging. These are in trace amounts.
True, False
True, True
False, False
False, True

73. What is “carryover” principle?
Additives added in the raw materials are not present in the final products
Antioxidant added to oil is present in all oil based products made from it
All of the mentioned
None of the mentioned

74. What are Sequestrants?
They are added to keep the food stable
Form a complex ion with metals like copper, iron etc
Added for color
They keep the food oxidized

75. ____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability.
Buffering agents
Sequestrants
Anti-caking agents
Anti-foaming agents