Q. Which is true about fats heated in the presence of oxygen?

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Q. Flavor reversion occurs in saturated fats and oils.

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Q. Statement 1: Sugar and starches are degraded by prolonged heating.
Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.

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Q. The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?

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Q. Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.
Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time.

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Q. Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?

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Q. Which of the following is true about ptomaine?

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Q. Which of the following is untrue about ptomaine?

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Q. Which of the following is a notion about open canned food?

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Q. Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.

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Q. Which of the following step is NOT included in the commercial canning?

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Q. Statement 1: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds.
Statement 2: Oxidative browning may occur in foods heated in the presence of oxygen.

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Q. HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.

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Q. Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.
Statement 2: Heat impairs the nutritive value of protein.

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Q. Evaporation, desiccation and dehydration all mean the same thing.

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Q. Statement 1: Dried foods from a dehydration unit have better quality than sun dried components.
Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.

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Q. Statement 1: In cooking quality, sun dried foods are better than dehydrated foods.
Statement 2: Sun dried animal flesh and fish can be highly acceptable.

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Q. Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?

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Q. Which of the following is NOT a method of controlling biological forces on food supply?

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Q. Which of the following is an advantage/use of dried food items?

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