Characteristics and Composition of Food MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Characteristics and Composition of Food, a fundamental topic in the field of Food Engineering. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Characteristics and Composition of Food MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Characteristics and Composition of Food mcq questions that explore various aspects of Characteristics and Composition of Food problems. Each MCQ is crafted to challenge your understanding of Characteristics and Composition of Food principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Food Engineering tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Characteristics and Composition of Food MCQs are your pathway to success in mastering this essential Food Engineering topic.

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Characteristics and Composition of Food MCQs | Page 5 of 6

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Q41.
Which of the following sentences is correct?

a.

Animal sources are high quality proteins

b.

Animal sources are low quality proteins

c.

Plant sources are high quality proteins

d.

None of the mentioned

Discuss
Answer: (a).Animal sources are high quality proteins
Q42.
Plant proteins contain a better balance of essential amino acids.

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (b).False
Q43.
Tina eats a few legumes and walnuts and on some days she has egg with grains and nuts as breakfast. The first set are plant sources and the second a mixture of plant and animal sources. Are both the sets high quality proteins? Does this sentence stand true or False?

a.

True

b.

False

c.

May be True or False

d.

Can't say

Discuss
Answer: (a).True
Q44.
Which of the following sentences is untrue with respect to proteins?

a.

Lysine is an essential amino acid.

b.

The requirement of essential amino acids per kg of protein is called ‘reference pattern of amino acids’

c.

Limiting amino acid content is the amino acid found in maximum quantity in the protein

d.

There are 20 amino acids in the protein we require everyday

Discuss
Answer: (c).Limiting amino acid content is the amino acid found in maximum quantity in the protein
Q45.
Which of the following terms refers to the amount of protein absorbed by the body from a food source?

a.

Biological Value

b.

Limiting Value

c.

Reference pattern

d.

None of the mentioned

Discuss
Answer: (a).Biological Value
Q46.
Which of the following is untrue?

a.

Biological Value of plant sources is more than animal sources

b.

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

c.

Food energy is the amount of energy available from food through respiration

d.

Fats have the maximum amount of food energy

Discuss
Answer: (a).Biological Value of plant sources is more than animal sources
Q47.
Mina’s understanding of proteins in various food items is as given. Which of the following is untrue?

a.

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

b.

Protein chains are perpendicular in a chicken breast

c.

Proteins are changed physically from precipitate to gel and solution or vice-versa

d.

Egg-white is an example of gel to precipitate

Discuss
Answer: (b).Protein chains are perpendicular in a chicken breast
Q48.
Mina notices various changes in proteins when they’re subjected to chemical physical change. Which of the following was wrongly understood by her?

a.

When egg-white is heated it is irreversibly denatured that is its spatial and molecular arrangement changes

b.

When milk is coagulated by acid and heat, protein precipitates which is curd

c.

When meat is cooked, protein chains shrink and hence it shrinks

d.

Mina perfectly understood all the concepts

Discuss
Answer: (d).Mina perfectly understood all the concepts
Q49.
Which of the following is incorrect?

a.

Controlled cheese ripening is controlling some protein break down

b.

Proteins form films

c.

Egg white cannot be whipped

d.

If proteins are over-whipped, the film breaks, foam collapses

Discuss
Answer: (c).Egg white cannot be whipped
Q50.
Which of the following is untrue?

a.

Vitamins are inorganic elements whereas minerals are organic elements

b.

Fats soluble vitamins have more tendency to lead to hypervitaminosis

c.

Fat soluble vitamins are absorbed by lipids in the intestinal tract

d.

B and C are water soluble vitamins

Discuss
Answer: (a).Vitamins are inorganic elements whereas minerals are organic elements
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