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Food Chem quiz

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

A deficiency of Vitamin B12 primarily affects which system?

a)

Digestive system

b)

Respiratory system

c)

Nervous system

d)

Skeletal system

2.

Which of the following is a trace mineral?

a)

Calcium

b)

Phosphorus

c)

Copper

d)

Sodium

3.

Pellagra is caused by a deficiency of which vitamin?

a)

Vitamin B1

b)

Vitamin B3

c)

Vitamin B6

d)

Vitamin B12

4.

Which of the following minerals is crucial for thyroid hormone synthesis?

a)

Fluoride

b)

Iodine

c)

Selenium

d)

Potassium

5.

The deficiency of which mineral leads to osteoporosis?

a)

Iron

b)

Calcium

c)

Sodium

d)

Zinc

6.

Which compound is responsible for the hot sensation in chili peppers?

a)

Piperine

b)

Capsaicin

c)

Curcumin

d)

Allicin

7.

The umami taste is mainly associated with which compound?

a)

Glutamate

b)

Fructose

c)

Tannins

d)

Glycine

8.

The bitter taste in coffee is mainly due to:

a)

Caffeine

b)

Theobromine

c)

Quercetin

d)

Carotenoids

9.

Which of the following contributes to the fresh and minty flavour in peppermint?

a)

Limonene

b)

Menthol

c)

Myrcene

d)

Cinnamaldehyde

10.

Which type of taste receptor detects umami flavours?

a)

Sweet

b)

Bitter

c)

Salty

d)

Glutamate

11.

What type of reaction is responsible for the browning and flavour development in roasted coffee and grilled meat?

a)

Hydrolysis

b)

Maillard reaction

c)

Fermentation

d)

Oxidation

12.

Which of the following contributes to the citrus aroma in oranges?

a)

Linalool

b)

Limonene

c)

Eugenol

d)

Thymol

13.

Which pigment is responsible for the red color in tomatoes?

a)

Anthocyanin

b)

Lycopene

c)

Chlorophyll

d)

Beta-carotene

14.

Which natural pigment gives carrots their orange color?

a)

Chlorophyll

b)

Carotenoids

c)

Anthocyanins

d)

Flavonoids

15.

Which pigment is mainly found in leafy green vegetables?

a)

Chlorophyll

b)

Lycopene

c)

Betalains

d)

Carotenoids

16.

The blue or purple color in blueberries is due to:

a)

Carotenoids

b)

Betalains

c)

Anthocyanins

d)

Chlorophyll

17.

What happens to chlorophyll when vegetables are overcooked?

a)

It turns brown

b)

It becomes brighter green

c)

It turns red

d)

It remains unchanged

18.

Which natural pigment is water-soluble?

a)

Carotenoids

b)

Anthocyanins

c)

Chlorophyll

d)

Beta-carotene

19.

What is the primary function of iron in the human body?

a)

Energy production

b)

Immune function

c)

Oxygen transport

d)

Bone health

20.

Which of the following is a source of omega-3 fatty acids?

a)

Fish oil

b)

Butter

c)

Olive oil

d)

Coconut oil