Food Science and Technology MCQs with Answers

Food Science and Technology MCQs are very important test and often asked by various testing services and competitive exams around the world. Here you will find all the Important Food Science and Technology MCQs for Preparation.

The student can clear their concepts for Food Science and Technology online quiz by attempting it. Doing MCQs based Food Science and Technology will help you to check your understanding and identify areas of improvement.

Food Science and Technology Online MCQs with Answers

Which of the following is a macronutrient found in high amounts in carbohydrates?
a) Vitamin C
b) Calcium
c) Protein
d) Iron

Answer
c) Protein

What is the process of breaking down complex carbohydrates into simpler sugars called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
b) Hydrolysis

Which of the following is a food preservation method that involves removing moisture from food?
a) Canning
b) Freezing
c) Dehydration
d) Pasteurization

Answer
c) Dehydration

What is the process of converting milk into cheese called?
a) Fermentation
b) Homogenization
c) Coagulation
d) Emulsification

Answer
c) Coagulation

Which of the following is a food additive used to enhance the flavor of food?
a) Preservative
b) Emulsifier
c) Sweetener
d) Flavor enhancer

Answer
d) Flavor enhancer

What is the process of killing harmful bacteria in food by applying high heat called?
a) Freezing
b) Fermentation
c) Sterilization
d) Pasteurization

Answer
d) Pasteurization

Which of the following is a method of food preservation that involves sealing food in airtight containers?
a) Canning
b) Freezing
c) Dehydration
d) Fermentation

Answer
a) Canning

What is the process of converting sugars into alcohol and carbon dioxide by yeast called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
a) Fermentation

Which of the following is a foodborne pathogen commonly associated with undercooked poultry?
a) Salmonella
b) E. coli
c) Listeria
d) Staphylococcus

Answer
a) Salmonella

What is the process of preserving food by subjecting it to extremely low temperatures called?
a) Canning
b) Freezing
c) Dehydration
d) Pasteurization

Answer
b) Freezing

Which of the following is a food preservation method that involves heating food to kill or deactivate microorganisms?
a) Canning
b) Freezing
c) Sterilization
d) Fermentation

Answer
c) Sterilization

What is the process of breaking down fats into glycerol and fatty acids called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
b) Hydrolysis

Which of the following is a food additive used to preserve the freshness and quality of food?
a) Flavor enhancer
b) Emulsifier
c) Preservative
d) Sweetener

Answer
c) Preservative

What is the process of converting liquid oils into solid fats through hydrogenation called?
a) Fermentation
b) Homogenization
c) Hydrolysis
d) Partial hydrogenation

Answer
d) Partial hydrogenation

Which of the following is a food preservation method that involves heating food at a high temperature for a short time?
a) Canning
b) Freezing
c) Dehydration
d) Pasteurization

Answer
d) Pasteurization

What is the process of preserving food by adding salt or sugar called?
a) Canning
b) Freezing
c) Salting
d) Sugaring

Answer
c) Salting

Which of the following is a foodborne pathogen commonly associated with raw or undercooked eggs?
a) Salmonella
b) E. coli
c) Listeria
d) Staphylococcus

Answer
a) Salmonella

What is the process of breaking down proteins into amino acids called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
b) Hydrolysis

Which of the following is a food additive used to stabilize mixtures of oil and water?
a) Flavor enhancer
b) Emulsifier
c) Preservative
d) Sweetener

Answer
b) Emulsifier

What is the process of converting milk into yogurt called?
a) Fermentation
b) Homogenization
c) Coagulation
d) Emulsification

Answer
a) Fermentation

Which of the following is a method of food preservation that involves removing oxygen from the packaging?
a) Canning
b) Freezing
c) Dehydration
d) Vacuum sealing

Answer
d) Vacuum sealing

What is the process of converting liquid oils into solid fats without partial hydrogenation called?
a) Fermentation
b) Homogenization
c) Hydrolysis
d) Interesterification

Answer
d) Interesterification

Which of the following is a foodborne pathogen commonly associated with raw or undercooked ground meat?
a) Salmonella
b) E. coli
c) Listeria
d) Staphylococcus

Answer
b) E. coli

What is the process of converting starches into simpler sugars by enzymes called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
b) Hydrolysis

Which of the following is a food additive used to enhance the taste of food?
a) Preservative
b) Flavor enhancer
c) Emulsifier
d) Sweetener

Answer
b) Flavor enhancer

What is the process of converting liquid oils into solid fats through the rearrangement of fatty acids called?
a) Fermentation
b) Homogenization
c) Hydrolysis
d) Interesterification

Answer
d) Interesterification

Which of the following is a method of food preservation that involves heating food in a sealed container under high pressure?
a) Canning
b) Freezing
c) Sterilization
d) Fermentation

Answer
c) Sterilization

What is the process of breaking down complex fats into glycerol and fatty acids called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
b) Hydrolysis

Which of the following is a foodborne pathogen commonly associated with ready-to-eat deli meats?
a) Salmonella
b) E. coli
c) Listeria
d) Staphylococcus

Answer
c) Listeria

What is the process of converting liquid oils into solid fats through the addition of hydrogen called?
a) Fermentation
b) Homogenization
c) Hydrolysis
d) Hydrogenation

Answer
d) Hydrogenation

Which of the following is a food preservation method that involves removing microorganisms by heating food to a high temperature for a long time?
a) Canning
b) Freezing
c) Sterilization
d) Fermentation

Answer
c) Sterilization

What is the process of converting milk into butter called?
a) Fermentation
b) Homogenization
c) Churning
d) Emulsification

Answer
c) Churning

Which of the following is a food additive used to sweeten food without adding calories?
a) Flavor enhancer
b) Emulsifier
c) Preservative
d) Non-nutritive sweetener

Answer
d) Non-nutritive sweetener

What is the process of converting sugars into alcohol, carbon dioxide, and acids by microorganisms called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
a) Fermentation

Which of the following is a method of food preservation that involves removing water from food by freezing it under low pressure?
a) Canning
b) Freeze-drying
c) Dehydration
d) Pasteurization

Answer
b) Freeze-drying

What is the process of converting milk into condensed milk called?
a) Fermentation
b) Homogenization
c) Evaporation
d) Emulsification

Answer
c) Evaporation

Which of the following is a foodborne pathogen commonly associated with contaminated water and raw fruits and vegetables?
a) Salmonella
b) E. coli
c) Listeria
d) Norovirus

Answer
d) Norovirus

What is the process of converting proteins into simpler amino acids by enzymes called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
b) Hydrolysis

Which of the following is a food additive used to stabilize mixtures of oil and water and prevent separation?
a) Flavor enhancer
b) Emulsifier
c) Preservative
d) Sweetener

Answer
b) Emulsifier

What is the process of converting milk into evaporated milk called?
a) Fermentation
b) Homogenization
c) Evaporation
d) Emulsification

Answer
c) Evaporation

Which of the following is a method of food preservation that involves treating food with high levels of ionizing radiation?
a) Canning
b) Freezing
c) Irradiation
d) Fermentation

Answer
c) Irradiation

What is the process of converting milk into powdered milk called?
a) Fermentation
b) Homogenization
c) Spray drying
d) Emulsification

Answer
c) Spray drying

Which of the following is a foodborne pathogen commonly associated with contaminated seafood?
a) Salmonella
b) E. coli
c) Listeria
d) Vibrio

Answer
d) Vibrio

What is the process of converting sugars into alcohol and carbon dioxide by yeast in the absence of oxygen called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
a) Fermentation

Which of the following is a food additive used to provide sweetness to food?
a) Preservative
b) Flavor enhancer
c) Emulsifier
d) Sweetener

Answer
d) Sweetener

What is the process of converting liquid oils into solid fats through the addition of interesterified fats called?
a) Fermentation
b) Homogenization
c) Hydrolysis
d) Interesterification

Answer
d) Interesterification

Which of the following is a method of food preservation that involves subjecting food to high heat to kill microorganisms?
a) Canning
b) Freezing
c) Sterilization
d) Pasteurization

Answer
c) Sterilization

What is the process of converting milk into cream called?
a) Fermentation
b) Homogenization
c) Separation
d) Emulsification

Answer
c) Separation

Which of the following is a foodborne pathogen commonly associated with contaminated raw or undercooked seafood?
a) Salmonella
b) E. coli
c) Listeria
d) Vibrio

Answer
d) Vibrio

What is the process of converting complex carbohydrates into simpler sugars by enzymes called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
b) Hydrolysis

Which of the following is a food additive used to preserve the texture and consistency of food?
a) Flavor enhancer
b) Emulsifier
c) Stabilizer
d) Sweetener

Answer
c) Stabilizer

What is the process of converting milk into whipped cream called?
a) Fermentation
b) Homogenization
c) Whipping
d) Emulsification

Answer
c) Whipping

Which of the following is a method of food preservation that involves storing food in airtight containers with salt or sugar?
a) Canning
b) Freezing
c) Salting
d) Sugaring

Answer
c) Salting

What is the process of converting proteins into simpler compounds through heat and acid called?
a) Fermentation
b) Hydrolysis
c) Denaturation
d) Polymerization

Answer
c) Denaturation

Which of the following is a foodborne pathogen commonly associated with contaminated raw or undercooked shellfish?
a) Salmonella
b) E. coli
c) Listeria
d) Vibrio

Answer
d) Vibrio

What is the process of converting liquid oils into solid fats through the addition of fats and emulsifiers called?
a) Fermentation
b) Homogenization
c) Hydrolysis
d) Interesterification

Answer
d) Interesterification

Which of the following is a method of food preservation that involves removing water from food through the application of heat?
a) Canning
b) Freezing
c) Dehydration
d) Pasteurization

Answer
c) Dehydration

What is the process of converting milk into a stable emulsion called?
a) Fermentation
b) Homogenization
c) Coagulation
d) Emulsification

Answer
b) Homogenization

Which of the following is a food additive used to enhance the shelf life of food by inhibiting microbial growth?
a) Flavor enhancer
b) Emulsifier
c) Preservative
d) Sweetener

Answer
c) Preservative

What is the process of converting milk into ice cream called?
a) Fermentation
b) Homogenization
c) Churning
d) Emulsification

Answer
c) Churning

Which of the following is a method of food preservation that involves storing food at temperatures below freezing point?
a) Canning
b) Freezing
c) Dehydration
d) Fermentation

Answer
b) Freezing

What is the process of converting liquid oils into solid fats through the addition of interesterified fats and partial hydrogenation called?
a) Fermentation
b) Homogenization
c) Hydrolysis
d) Interesterification

Answer
d) Interesterification

Which of the following is a foodborne pathogen commonly associated with contaminated raw or undercooked poultry and eggs?
a) Salmonella
b) E. coli
c) Listeria
d) Staphylococcus

Answer
a) Salmonella

What is the process of converting complex fats into simpler compounds through heat called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
c) Oxidation

Which of the following is a food additive used to enhance the flavor and aroma of food?
a) Preservative
b) Flavor enhancer
c) Emulsifier
d) Sweetener

Answer
b) Flavor enhancer

What is the process of converting milk into a stable mixture of fat and water called?
a) Fermentation
b) Homogenization
c) Coagulation
d) Emulsification

Answer
b) Homogenization

Which of the following is a method of food preservation that involves heating food to a high temperature and quickly cooling it?
a) Canning
b) Freezing
c) Sterilization
d) Flash freezing

Answer
d) Flash freezing

What is the process of converting milk into condensed milk by removing water called?
a) Fermentation
b) Homogenization
c) Evaporation
d) Emulsification

Answer
c) Evaporation

Which of the following is a foodborne pathogen commonly associated with contaminated raw or undercooked meat?
a) Salmonella
b) E. coli
c) Listeria
d) Staphylococcus

Answer
b) E. coli

What is the process of converting complex proteins into simpler compounds through heat called?
a) Fermentation
b) Hydrolysis
c) Denaturation
d) Polymerization

Answer
c) Denaturation

Which of the following is a food additive used to thicken and stabilize the texture of food?
a) Flavor enhancer
b) Emulsifier
c) Thickener
d) Sweetener

Answer
c) Thickener

What is the process of converting milk into yogurt by adding live bacterial cultures called?
a) Fermentation
b) Homogenization
c) Coagulation
d) Culturing

Answer
d) Culturing

Which of the following is a method of food preservation that involves removing water from food through the application of heat and air movement?
a) Canning
b) Freezing
c) Dehydration
d) Pasteurization

Answer
c) Dehydration

What is the process of converting sugars into alcohol and carbon dioxide by yeast in the presence of oxygen called?
a) Fermentation
b) Hydrolysis
c) Oxidation
d) Polymerization

Answer
c) Oxidation

Which of the following is a foodborne pathogen commonly associated with contaminated raw or undercooked beef?
a) Salmonella
b) E. coli
c) Listeria
d) Staphylococcus

Answer
b) E. coli

What is the process of converting liquid oils into solid fats through the addition of fats and emulsifiers and partial hydrogenation called?
a) Fermentation
b) Homogenization
c) Hydrolysis
d) Interesterification

Answer
d) Interesterification

Which of the following is a method of food preservation that involves heating food to a high temperature for a short time and then rapidly cooling it?
a) Canning
b) Freezing
c) Sterilization
d) Pasteurization

Answer
d) Pasteurization

What is the process of converting milk into butter by separating the fat from the liquid portion called?
a) Fermentation
b) Homogenization
c) Churning
d) Emulsification

Answer
c) Churning

Which of the following is a food additive used to enhance the color of food?
a) Flavor enhancer
b) Emulsifier
c) Colorant
d) Sweetener

Answer
c) Colorant

What is the process of converting milk into cheese by coagulating the proteins and separating the curds from the whey called?
a) Fermentation
b) Homogenization
c) Coagulation
d) Emulsification

Answer
c) Coagulation

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