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QUIZ 2

Total questions: 120

Worksheet time: 3600secs

Name
Class
Date
1.

What is the estimated time when early humans began using herbs and spices?

a)

50,000 years ago

b)

20,000 years ago

c)

40,000 years ago

d)

30,000 years ago

2.

What evidence suggests Neanderthals used medicinal plants?

a)

Dental plaque

b)

Burial sites

c)

Stone tools

d)

Cave paintings

3.

What spices were found in caves dating back to around 16,000 BCE in Denmark?

a)

Cinnamon and nutmeg

b)

Wild mustard and coriander

c)

Black pepper and turmeric

d)

Saffron and cardamom

4.

What purpose did wrapping meat in the leaves of bushes serve for early humans?

a)

All of the above (To enhance flavor, To preserve the meat, To protect from insects)

b)

To enhance flavor

c)

To preserve the meat

d)

To protect from insects

5.

Which ancient civilization extensively used herbs and spices for culinary, medicinal, and religious purposes?

a)

Egyptian

b)

All of the above (Egyptian, Romans, Greeks)

c)

Romans

d)

Greeks

6.

Which ancient civilization's documents note the classification and use of fennel, cumin, coriander, juniper, garlic, and thyme?

a)

Ancient Egypt

b)

Ancient Greece

c)

Ancient China

d)

Ancient Rome

7.

What did the Ebers Papyrus scroll list about many plants?

a)

Culinary uses

b)

Medicinal uses

c)

Trade values

d)

Religious uses

8.

Which spice was believed to help with stomach issues and digestion in ancient Egypt?

a)

Coriander

b)

Cumin

c)

Cinnamon

d)

Anise

9.

What was coriander known for in ancient Egypt?

a)

A flavour enhancer

b)

A food preservative

c)

An aphrodisiac

d)

A medicinal herb

10.

Which ancient Indian text describes 341 plants and plant products used in medicine?

a)

Charaka Samhita

b)

Sushruta Samhita

c)

Siddha

d)

Ayurveda

11.

What spice was used in ancient India to aid in surgical wound healing?

a)

Nutmeg

b)

Turmeric

c)

Cardamom

d)

Cinnamon

12.

Which spice was more expensive in ancient Egypt and used largely as a preservative and in the embalming process?

a)

Anise

b)

Cinnamon

c)

Coriander

d)

Cumin

13.

Which spice was carried by subordinates in ancient China to freshen their breath?

a)

Ginger

b)

Cloves

c)

Nutmeg

d)

Anise

14.

What is the historical significance of the "Spice Islands" in relation to China?

a)

They were a trade hub for turmeric

b)

They introduced nutmeg and cloves to China

c)

They were the birthplace of cinnamon

15.

What was the purpose of the establishment of the spice route in ancient India?

a)

To create a monopoly on spice trade

b)

To trade spices with other civilizations

c)

To explore new lands

d)

To cultivate new spices

16.

Which of the following herbs are classified as tender herbs?

a)

Rosemary and Thyme

b)

Basil and Parsley

c)

Sage and Oregano

d)

Lavender and Bay Leaf

17.

Woody herbs typically have:

a)

Soft, grass-like stems

b)

Tough, wood-like stems

c)

No stems at all

d)

Only flowers used for flavor

18.

Which herb is a cold-tolerant perennial?

a)

Basil

b)

Mint

c)

Chives

d)

Parsley

19.

Annual herbs must be:

a)

Grown once in a lifetime

b)

Planted yearly

c)

Replanted every five years

d)

Grown only in tropical climates

20.

Which of the following is a woody perennial herb?

a)

Mint

b)

Thyme

c)

Cilantro

d)

Basil

21.

Herbs classified based on their life cycle include:

a)

Woody and Tender herbs

b)

Annual and Perennial herbs

c)

Fresh and Dried herbs

d)

Tropical and Temperate herbs

22.

Which of the following is a tropical herb?

a)

Rosemary

b)

Basil

c)

Lavender

d)

Thyme

23.

Delicate herbs should be added:

a)

At the beginning of cooking

b)

During mid-cooking

c)

A minute or two before the end of cooking

d)

After the dish has cooled

24.

Which of the following is a less delicate herb?

a)

Parsley

b)

Oregano

c)

Mint

d)

Basil

25.

Based on condition, herbs and spices can be:

a)

Raw or cooked

b)

Fresh or dried

c)

Whole or powdered

d)

Wild or domesticated

26.

Which of the following is a seed spice?

a)

Turmeric

b)

Coriander

c)

Cinnamon

d)

Nutmeg

27.

Saffron is classified as which type of dried spice?

a)

Floral spice

b)

Leaf spice

c)

Tree spice

d)

Seed spice

28.

Which spice belongs to the tuber category?

a)

Cinnamon

b)

Ginger

c)

Clove

d)

Nutmeg

29.

Onion and Garlic are examples of:

a)

Annual spices

b)

Perennial spices

c)

Floral spices

d)

Woody spices

30.

Which dried spices are known for their sweet taste?

a)

Anise, Cardamom, Fenugreek

b)

Chili, Black pepper, Garlic

c)

Bay leaf, Cumin, Fennel

d)

Paprika, Saffron, Turmeric

31.

Which of the following functions of spices is related to masking unpleasant odors?

a)

Flavoring

b)

Pungency

c)

Coloring

d)

Deodorizing

32.

The compound responsible for the aroma of cloves is:

a)

Curcumin

b)

Eugenol

c)

Menthol

d)

Cinnamaldehyde

33.

The primary flavor compound in turmeric is:

a)

Linalool

b)

Curcumin

c)

Cineol

d)

Borneol

34.

Which of the following spices provides a cooling sensation in the mouth?

a)

Chili

b)

Peppermint

c)

Mustard

d)

Horseradish

35.

Which chemical group is responsible for bitterness in spices?

a)

Sugars

b)

Alkaloids

c)

Esters

d)

Terpenes

36.

Pungency in spices is caused by:

a)

Acid-amides and thiocyanates

b)

Sugars and esters

c)

Phenols and tannins

d)

Cations and chlorides

37.

The taste buds on the tongue are composed of:

a)

One receptor per bud

b)

50–150 receptor cells per bud

c)

500 receptor cells per bud

d)

No receptors, only neurons

38.

Which spice contains the compound Anethole?

a)

Aniseed

b)

Cardamom

c)

Garlic

d)

Cinnamon

39.

The function of ground spices compared to whole spices is that they:

a)

Release flavor slowly

b)

Release flavor immediately

c)

Contain less aroma

d)

Are used only for coloring

40.

Which of the following are considered hot taste spices?

a)

Black pepper, Mustard, Wasabi

b)

Dill, Fennel, Sweet Basil

c)

Cardamom, Cinnamon, Clove

d)

Bay Leaf, Garlic, Allspice

41.

Which of the following is considered the most expensive spice in the world?

a)

Clove

b)

Saffron

c)

Vanilla

d)

Cinnamon

42.

The source of saffron is obtained from which part of the plant?

a)

Root

b)

Leaf

c)

Stigma of Crocus plant

d)

Stem

43.

The largest producer of saffron in the world is:

a)

Spain

b)

Turkey

c)

India

d)

Iran

44.

Saffron threads are traditionally used as:

a)

Preservatives

b)

Coloring and perfumery agents

c)

Sweeteners

d)

Thickeners

45.

The price range of saffron is approximately:

a)

US$ 50–100

b)

US$ 150–300

c)

US$ 350–500

d)

US$ 1800–2500

46.

Which of the following dishes traditionally uses saffron?

a)

Sushi

b)

Paella Valenciana

c)

Pizza Margherita

d)

Ratatouille

47.

In medieval Europe, saffron was used to treat:

a)

Fever and respiratory disorders

b)

Eye infections

c)

Heart diseases

d)

Diabetes

48.

Which spice is derived from vanilla pods?

a)

Vanilla

b)

Cardamom

c)

Cinnamon

d)

Clove

49.

The largest producer of vanilla is:

a)

India

b)

Madagascar

c)

Sri Lanka

d)

Indonesia

50.

Vanilla acts as a:

a)

Food preservative

b)

Flavor and sweetness enhancer

c)

Natural dye

d)

Antioxidant

51.

The price range of vanilla is approximately:

a)

US$ 60–100

b)

US$ 1800–2500

c)

US$ 350–500

d)

US$ 20–40

52.

In manufacturing, vanilla is mainly used for:

a)

Coloring textiles

b)

Perfume and syrup flavoring

c)

Herbal medicine

d)

Food preservation

53.

Cardamom is mainly derived from which plant part?

a)

Flower

b)

Bark

c)

Seed and pod

d)

Leaf

54.

The largest producer of cardamom globally is:

a)

India

b)

Malaysia

c)

Guatemala

d)

Sri Lanka

55.

Cardamom tea in Arab countries symbolizes:

a)

Simplicity

b)

Prestige and hospitality

c)

Mourning rituals

d)

Religious fasting

56.

The price range of cardamom is approximately:

a)

US$ 10–30

b)

US$ 60–100

c)

US$ 350–500

d)

US$ 1500–2000

57.

Clove is obtained from which part of the plant?

a)

Flower buds

b)

Leaves

c)

Bark

d)

Root

58.

The major producer of clove is:

a)

India

b)

Indonesia

c)

Malaysia

d)

China

59.

Clove is most widely used in:

a)

Asian and Mediterranean cuisines

b)

French pastries

c)

Latin American drinks

d)

North American fast food

60.

The source of cinnamon spice is:

a)

Tree bark

b)

Fruit

c)

Leaf

d)

Root

61.

The largest cinnamon producers include all EXCEPT:

a)

Indonesia

b)

India

c)

Vietnam

d)

Brazil

62.

The scientific name of Ceylon cinnamon is:

a)

Cinnamomum cassia

b)

Cinnamomum zeylanicum (C. verum)

c)

Cinnamomum loureiroi

d)

Cinnamomum burmannii

63.

The Alba grade of Sri Lankan cinnamon refers to quills:

a)

More than 32 mm in diameter

b)

Less than 6 mm in diameter

c)

Less than 19 mm in diameter

d)

Less than 16 mm in diameter

64.

In the United States, cinnamon is most commonly used with:

a)

Fish and soups

b)

Sugar in cereals and bread

c)

Sauces and pasta

d)

Green vegetables

65.

Among the following, which is not a top five economically important spice mentioned in the document?

a)

Saffron

b)

Vanilla

c)

Turmeric

d)

Cardamom

66.

What is an antimicrobial agent?

a)

A compound that increases microbial growth

b)

A compound that kills or inhibits microorganisms

c)

A nutrient essential for microbial survival

d)

A chemical used only for sterilization

67.

Which of the following microorganisms can antimicrobials act against?

a)

Only bacteria

b)

Only fungi

c)

Bacteria, viruses, protozoa, and fungi

d)

Only protozoa

68.

Which component in garlic is responsible for its antimicrobial activity?

a)

Curcumin

b)

Allicin

c)

Piperine

d)

Eugenol

69.

How many diseases can garlic fight against with its antibacterial and antiviral activities?

a)

16

b)

60

c)

160

d)

600

70.

Garlic has been shown to be effective against which of the following?

a)

Only bacteria

b)

Only viruses

c)

A broad spectrum of viruses, bacteria, parasites, and fungi

d)

Only molds

71.

The antioxidant compound released when garlic is cut or crushed is:

a)

Curcumin

b)

Eugenol

c)

Allicin

d)

Cinnamaldehyde

72.

In Chinese medicine, garlic is primarily used for:

a)

Enhancing appetite

b)

Promoting Qi circulation and removing toxins

c)

Curing fractures

d)

Balancing hormones

73.

In Ayurveda, garlic is considered beneficial for:

a)

Increasing blood sugar

b)

Balancing doshas and improving immunity

c)

Enhancing sleep

d)

Weight gain

74.

Which herb is classified as an aromatic spice and is widely used in curries?

a)

Ginger

b)

Turmeric

c)

Clove

d)

Basil

75.

The main bioactive compound in turmeric responsible for its medicinal effects is:

a)

Allicin

b)

Curcumin

c)

Piperine

d)

Catechin

76.

Curcuminoids in turmeric are known to block enzymes required for:

a)

Digestion

b)

Tumor growth

c)

Protein synthesis

d)

Vitamin production

77.

Turmeric has traditionally been used to:

a)

Enhance hair growth

b)

Improve food storage and palatability

c)

Reduce sleep disorders

d)

Stimulate appetite

78.

In Traditional Chinese Medicine (TCM), Yu Jin refers to:

a)

C. longa rhizome

b)

C. zedoaria root

c)

C. longa root

d)

C. aromatica leaf

79.

In TCM, E Zhu is also known as:

a)

Ginger

b)

White turmeric

c)

Black pepper

d)

Cumin

80.

According to TCM, turmeric invigorates blood and alleviates:

a)

Hair loss

b)

Abdominal and chest pain

c)

Insomnia

d)

Skin pigmentation

81.

The DOI "10.5398/medpet.2011.34.3.155" refers to studies on which plant’s antibacterial properties?

a)

Turmeric

b)

Clove

c)

Garlic

d)

Cinnamon

82.

Garlic is more effective than some prescription drugs in combating:

a)

Only viral infections

b)

A broad range of microorganisms

c)

Only parasitic diseases

d)

None of the above

83.

Which plant’s rhizome and root are used differently in TCM?

a)

Garlic

b)

Turmeric

c)

Basil

d)

Ginger

84.

Curcumin exhibits antibacterial activity mainly by:

a)

Enhancing microbial metabolism

b)

Blocking microbial enzyme function and disrupting cell membranes

c)

Increasing bacterial reproduction

d)

Neutralizing gastric acid

85.

Which of the following is NOT a known bioactivity of curcumin?

a)

Anti-inflammatory

b)

Anti-bacterial

c)

Pro-microbial

d)

Anti-viral

86.

In Ayurveda, turmeric is valued for:

a)

Cooling the body and purifying the blood

b)

Inducing sleep

c)

Stimulating hunger

d)

Curing motion sickness

87.

Commercial garlic and turmeric products are developed mainly for:

a)

Decoration

b)

Enhancing food color only

c)

Nutritional supplementation and therapeutic use

d)

Perfume industry

88.

The antimicrobial role of herbs and spices in food is to:

a)

Promote microbial fermentation

b)

Prevent food deterioration and pathogenic diseases

c)

Accelerate spoilage

d)

Alter taste only

89.

Which component in turmeric is considered the key to its pharmacological actions?

a)

Eugenol

b)

Curcumin

c)

Myrcene

d)

Thymol

90.

Future research on curcumin focuses mainly on its role in:

a)

Food coloring

b)

Tumor suppression and advanced drug development

c)

Increasing shelf life only

d)

Sweetener alternatives

91.

What is cancer?

a)

A viral infection

b)

Uncontrolled cell growth and division

c)

A type of bacteria

d)

A metabolic disorder

92.

Which organization estimated the global cancer burden?

a)

WHO

b)

CDC

c)

IARC

d)

NIH

93.

According to WHO, what percentage of all cancer deaths are preventable?

a)

10%

b)

25%

c)

40%

d)

60%

94.

What is metastasis?

a)

Cancer cell differentiation

b)

Spread of cancer cells to other organs

c)

Cell repair process

d)

Immune system response

95.

What is apoptosis?

a)

Cell division

b)

Programmed cell death

c)

Cell growth

d)

DNA mutation

96.

What is autophagy?

a)

Nutrient absorption

b)

Self-digestion of damaged cell components

c)

Cell proliferation

d)

Tumor invasion

97.

What is angiogenesis?

a)

Formation of new blood vessels

b)

Death of old cells

c)

Spread of cancer cells

d)

Cell differentiation

98.

Which herb is known as “Dan shen”?

a)

Salvia miltiorrhiza

b)

Psoralea corylifolia

c)

Curcuma longa

d)

Zingiber officinale

99.

Which compound from Psoralea corylifolia induces autophagy?

a)

Curcumin

b)

Bubchi

c)

Tanshinone

d)

Resveratrol

100.

What is the main target of chemotherapy?

a)

Normal cells

b)

Rapidly dividing cancer cells

c)

Immune cells

d)

Nerve cells

101.

What does the term “malignant neoplasm” mean?

a)

Non-cancerous tumor

b)

Cancerous growth

c)

Inflammatory condition

d)

Benign mass

102.

Cancer stem cells are responsible for:

a)

Cell repair

b)

Tumor recurrence and resistance

c)

Inflammation control

d)

Nutrient transport

103.

What are anti-metastatic agents used for?

a)

Preventing cell death

b)

Stopping cancer cell spread

c)

Promoting blood vessel growth

d)

Boosting metabolism

104.

Anti-angiogenic agents act by:

a)

Inhibiting formation of new blood vessels

b)

Inducing apoptosis

c)

Blocking autophagy

d)

Enhancing metastasis

105.

Which type of compounds in herbs have anticancer properties?

a)

Phytocompounds

b)

Proteins

c)

Sugars

d)

Fats

106.

Which process is characterized by controlled cell death to remove damaged cells?

a)

Apoptosis

b)

Mitosis

c)

Angiogenesis

d)

Autophagy

107.

The primary function of anti-proliferation compounds is to:

a)

Induce angiogenesis

b)

Prevent cell cycle progression

c)

Promote metastasis

d)

Stimulate immune cells

108.

Which is a key feature of cancer cells?

a)

Controlled division

b)

Differentiation

c)

Uncontrolled growth

d)

Cell dormancy

109.

The herb Salvia miltiorrhiza (Dan shen) is known to inhibit:

a)

Metastasis

b)

Angiogenesis

c)

Apoptosis

d)

Autophagy

110.

The process by which cells digest their own damaged parts is called:

a)

Apoptosis

b)

Autophagy

c)

Metastasis

d)

Angiogenesis

111.

Which stage of cancer involves the spread to distant organs?

a)

Stage I

b)

Stage II

c)

Stage III

d)

Stage IV

112.

Which factor contributes to cancer risk?

a)

Smoking

b)

Exercise

c)

Healthy diet

d)

Hydration

113.

Which compound class is responsible for cell-cycle arrest?

a)

Phytocompounds

b)

Carbohydrates

c)

Lipids

d)

Proteins

114.

What does the abbreviation WHO stand for?

a)

World Health Organization

b)

World Hygiene Office

c)

Wellness Health Organization

d)

World Hospital Organization

115.

What is the estimated global cancer burden?

a)

10 million cases

b)

18.1 million cases

c)

25 million cases

d)

30 million cases

116.

Which of the following induces apoptosis in cancer cells?

a)

Chemotherapy

b)

Phytocompounds

c)

Both A and B

d)

None

117.

Which is NOT a mechanism of phytocompounds against cancer?

a)

Inducing apoptosis

b)

Enhancing metastasis

c)

Cell-cycle arrest

d)

Inhibiting angiogenesis

118.

What is the purpose of cancer chemotherapy?

a)

Support cell growth

b)

Destroy rapidly dividing cells

c)

Stimulate immune system

d)

Prevent infection

119.

Which herb is associated with anti-metastatic activity?

a)

Dan shen

b)

Bubchi

c)

Turmeric

d)

Garlic

120.

The process by which new blood vessels form to supply tumors is called:

a)

Angiogenesis

b)

Autophagy

c)

Apoptosis

d)

Metastasis

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