2025 EST Revision Food Science and Technology

What is the main function of emulsification in food preparation?

• To prevent food from spoiling

• To combine two immiscible liquids, such as oil and water

• To increase the sweetness of food

• To add colour to food

Which vitamin is fat-soluble and important for vision and immune function?

• Vitamin C

• Vitamin A

• Vitamin B12

• Vitamin K

Which mineral is essential for strong bones and teeth?

• Iron

• Sodium

• Calcium

• Potassium

What is the main role of iron in the human body?

• Helps with vision

• Forms haemoglobin for oxygen transport

• Strengthens bones

• Regulates blood pressure

Which of the following is a leavening agent commonly used in baking?

• Salt

• Baking powder

• Sugar

• Oil

What is the main effect of oxidation on food?

• Increases sweetness

• Causes browning and spoilage

• Enhances flavour

• Reduces fat content

Which disease is associated with under-consumption of iron?

• Osteoporosis

• Anaemia

• Cardiovascular disease

• Type 2 diabetes

What is cardiovascular disease?

• A disease affecting the digestive system

• A disease affecting the heart and blood vessels

• A disease caused by bacteria

• A disease of the nervous system

Which vitamin helps the body absorb calcium?

• Vitamin D

• Vitamin C

• Vitamin B6

• Vitamin E

What is rancidity in food?

• The process of food becoming sweeter

• The process of fats and oils spoiling due to oxidation

• The process of food becoming more nutritious

• The process of food freezing