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WorksheetsFood Science Quiz
Total questions: 10
Worksheet time: 5mins
Food Science is best defined as the study of:
Only nutrients in food
Biological and chemical composition of food and changes during processing
Cooking methods only
Food spoilage alone
Hidden hunger refers to:
Lack of carbohydrates
Deficiency of micronutrients
Excess nutrient intake
Starvation
Protective foods mainly include:
Cereals and fats
Pulses and oils
Fruits and vegetables
Sugar and jaggery
Which cooking method is a moist heat method?
Grilling
Boiling
Roasting
Baking
Ohmic cooking is based on:
Infrared radiation
Passage of electricity through food
Microwave vibrations
Steam pressure
The outermost layer of a cereal grain is called:
Endosperm
Germ
Bran
Hull
Millets such as ragi and jowar are rich sources of:
Vitamin B12
Calcium, fiber, and iron
Saturated fat
Vitamin C
Parboiling of rice improves:
Color and appearance only
Vitamin and mineral retention
Fat content
Sugar absorption
Germination of pulses mainly increases:
Fat content
Antinutritional factors
Vitamin C and B-complex content
Sodium content
A common toxin found in nuts and oilseeds due to fungal infection is:
Cyanide
Aflatoxin
Oxalic acid
Nitrate
