1. What is the Glycemic Index of carbohydrates?
a) It shows which other nutrient it is being ingested with
b) It shows how quickly a carbohydrate is digested
c) It shows how quickly a carbohydrate increases the blood sugar level
d) None of the mentioned
Discussion
Explanation: Glycemic Index shows how quickly a carbohydrate increases the blood sugar level.
2. Fats consist of compounds soluble in organic solvents and insoluble in water.
a) True
b) False
Discussion
Explanation: Fats consist of compounds soluble in organic solvents and insoluble in water
3. Which of the following is false?
a) Fats provide insulation
b) Fats maintain healthy skin and hair
c) Vitamin A, D, E and K are fat soluble only
d) Fats provide instant energy
Discussion
Explanation: Fats are the slowest energy suppliers.
4. Which of the following is untrue about Essential Fatty Acids?
a) EFAs are also called Vitamin F
b) EFAs can be synthesized by the body
c) EFAs cannot be synthesized by the body
d) Omega-3 and Omega-6 are the two families of EFAs
Discussion
Explanation: EFAs cannot be synthesized by the body and have to be supplied by an external source.
5. Omega-3 18:4 means that the chain has 18 carbons with 3 double bonds and the first double bond is at the fourth place.
a) True
b) False
Discussion
Explanation: Omega-3 18:4 means that the chain has 18 carbons with 4 double bonds and the first double bond is at the third place
6. Which of the following is true?
a) Fats naturally occurring unless mentioned otherwise are trans in nature
b) Trans fats are essential and needed for the human body
c) LC-PUFA stands for long chain poly saturated fatty acids
d) SC-PUFA stands for long chain poly unsaturated fatty acids
Discussion
Explanation: Most of the fats are cis. Trans fats are trans in nature. The ‘PU’ in LC-PUFA stands for poly unsaturated.
7. The class of trans-fat present in meat is _________
a) Oleic acid
b) Vaccenic acid
c) Eicosapentaenoic acid
d) Arachidonic acid
Discussion
Explanation: The class of trans-fat present in meat is Vaccenic acid.
8. Following are the reasons why partially hydrogenated oils are used in the food industry. One of them is untrue. Which one?
a) Long shelf life
b) Less refrigeration required
c) Inexpensive
d) Healthy
Discussion
Explanation: Hydrogenated oils used in fast foods are unhealthy but they have a long shelf life and hence less refrigeration is required. They’re also inexpensive as compared to oils such as palm oil. Hence they’re popular in the food industry.
9. Which of the following is NOT a culinary use of oil in the food industry?
a) Flavor
b) Texture
c) Softening
d) Shortening
Discussion
Explanation: Flavor, texture and shortening are all major culinary uses of oil in the food industry
10. Which of the following is untrue with respect to this sentence – proteins are popularly used in food processing industry because?
a) Water binding capacity
b) Oil binding capacity
c) Ability to coagulate on heating
d) None of the mentioned
Discussion
Explanation: Proteins are popularly used in food processing industry because of their water binding capacity and ability to coagulate on heating.