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WorksheetsFood Additives Quiz 1
Total questions: 16
Worksheet time: 10mins
Statement 1: NaCl, dextrose and glucose come under class 1 presevatives.
Statement 2: The European Food Safety Authority is responsible for regulating E numbers.
True, True
False, True
True, False
Identify which of the following is not a function of food additives.
None of the above
2. Identify which of the following is not a function of food additives. None of the above enhance the shelf life of food.
enhance the consumer acceptability of the food improve color and appearance of food.
enhance the consumer acceptability of the food
improve color and appearance of food.
Identify the oldest antimicrobial agent known.
Salt
NaOH
NaBr
NAH
Choose the incorrect statement.
Food additives need not be numbered or labelled
GRAS stands for generally recognized as safe
High levels of MSG leads to Chinese Restaurant Syndrome
Boric acid has been banned
Nitrite added to meat gets converted to nitric oxide, which combines with myoglobin to form nitrosyl myoglobin which is a heat sensitive pigment.
True
False
Identify the iodine deficiency that can be avoided by addition of potassium iodide to common salt.
(a)
Aspartame is produced from two amino acids – aspartic acid and ………………
(a)
Peanut butter contains up to …… per cent emulsifiers.
(a)
Identify the additive used when oils have a tendency to go rancid when exposed to the air.
(a)
Butylated hydroxy toluene is an (a)
Connect the functional role of food additive as per codex alimentarius.
1. Acid regulator
Increases the acidity and alkalinity of a food
A gas, other than air, which expels a food from a container.
Increases the viscosity of a food
Connect the functional role of food additive as per codex alimentarius.
2. Propellant
Increases the acidity and alkalinity of a food
A gas, other than air, which expels a food from a container.
Increases the viscosity of a food.
Connect the functional role of food additive as per codex alimentarius.
3. Thickener
Increases the viscosity of a food.
Increases the acidity and alkalinity of a food
A gas, other than air, which expels a food from a container.
JECFA serves as a scientific advisory body to FAO and WHO member governments, and CAC.
True
False
Glazing agent gives a food texture through formation of gel.
False
True
ADI is the maximum amount of a chemical that can be ingested daily over a lifetime with no appreciable health risk.
True
False
