Welcome to the Food Science and Technology MCQs with Answers. In this post, we are sharing Food Science and Technology Multiple Choice Questions and Answers in Everyday Science section for various competitive exams in Pakistan. Each question offers a chance to enhance your knowledge regarding Food Science and Technology online MCQs Test.
Which of the following processes is used to kill harmful bacteria in milk?
A) Pasteurization
B) Fermentation
C) Homogenization
D) Emulsification
Which food preservation method involves removing water from food?
A) Dehydration
B) Canning
C) Pasteurization
D) Freezing
Which additive is commonly used to improve the shelf life of food products?
A) Preservatives
B) Emulsifiers
C) Stabilizers
D) Colorants
What is the main purpose of emulsifiers in food production?
A) To mix ingredients that don’t normally combine
B) To enhance flavor
C) To extend shelf life
D) To add color
Which process is used to reduce the fat content in milk?
A) Homogenization
B) Pasteurization
C) Filtration
D) Fortification
Which vitamin is commonly added to milk during fortification?
A) Vitamin D
B) Vitamin C
C) Vitamin A
D) Vitamin E
Which of the following is a natural antioxidant found in food?
A) Vitamin E
B) Sodium chloride
C) Calcium
D) Iron
Which foodborne pathogen is most commonly associated with undercooked poultry?
A) Salmonella
B) E. coli
C) Listeria
D) Hepatitis A
What is the term used to describe the process of adding nutrients to food?
A) Fortification
B) Pasteurization
C) Fermentation
D) Sterilization
Which of the following is an essential amino acid that the body cannot produce?
A) Lysine
B) Glucose
C) Fatty acids
D) Starch
Which technology is used for rapid cooling of food to preserve freshness?
A) Flash freezing
B) Dehydration
C) Pasteurization
D) Blanching
Which microorganism is most commonly used in the fermentation of bread?
A) Yeast
B) Bacteria
C) Mold
D) Virus
What is the primary function of antioxidants in food?
A) To prevent oxidation
B) To enhance flavor
C) To add color
D) To increase sweetness
Which of the following is a common method for detecting food allergens in products?
A) ELISA
B) Fermentation
C) Homogenization
D) Dehydration
Which technique is used to remove microorganisms from food products without using heat?
A) Irradiation
B) Pasteurization
C) Canning
D) Freezing
Which process converts sugar into alcohol in food production?
A) Fermentation
B) Pasteurization
C) Dehydration
D) Canning
Which component of wheat is most important for bread making?
A) Gluten
B) Starch
C) Fiber
D) Fat
Which of the following is a fat substitute commonly used in low-fat foods?
A) Olestra
B) Aspartame
C) Glucose
D) Sucrose
Which of the following is a primary source of omega-3 fatty acids?
A) Fish oil
B) Palm oil
C) Olive oil
D) Coconut oil
What is the main purpose of using stabilizers in food production?
A) To maintain texture and consistency
B) To increase sweetness
C) To add flavor
D) To extend shelf life
Which of the following is used to measure the heat of foods like chili peppers?
A) Scoville scale
B) pH scale
C) Richter scale
D) Kelvin scale
What is the main cause of rancidity in fats and oils?
A) Oxidation
B) Fermentation
C) Dehydration
D) Freezing
Which type of packaging is most effective at blocking oxygen from reaching food?
A) Vacuum packaging
B) Paper packaging
C) Glass packaging
D) Plastic packaging
Which microorganism is used in the production of yogurt?
A) Lactobacillus
B) Yeast
C) Salmonella
D) Aspergillus
Which term describes the browning reaction in foods such as bread crusts and roasted coffee?
A) Maillard reaction
B) Oxidation
C) Hydrolysis
D) Caramelization
Which of the following is an artificial sweetener commonly used in sugar-free products?
A) Aspartame
B) Glucose
C) Lactose
D) Maltose
Which process is used to separate cream from milk?
A) Centrifugation
B) Fermentation
C) Homogenization
D) Pasteurization
Which food processing technique is used to sterilize canned foods?
A) Retort processing
B) Homogenization
C) Flash freezing
D) Dehydration
Which of the following is used as a thickening agent in sauces and soups?
A) Cornstarch
B) Sodium chloride
C) Citric acid
D) Calcium carbonate
Which component is primarily responsible for the preservation of pickles?
A) Vinegar
B) Sugar
C) Salt
D) Oil
Which enzyme is used in the production of cheese?
A) Rennet
B) Amylase
C) Lactase
D) Lipase
Which of the following methods is most commonly used to preserve meat products?
A) Curing
B) Milling
C) Homogenization
D) Pasteurization
Which of the following is an example of a probiotic food?
A) Yogurt
B) Chips
C) Soda
D) Jam
Which compound is responsible for the spicy heat in chili peppers?
A) Capsaicin
B) Glucose
C) Casein
D) Lactose
What is the primary purpose of pasteurization in fruit juices?
A) To kill harmful microorganisms
B) To add vitamins
C) To enhance flavor
D) To increase sugar content
Which sugar is the most common in milk?
A) Lactose
B) Fructose
C) Glucose
D) Sucrose
Which type of fermentation is used to produce alcohol?
A) Alcoholic fermentation
B) Lactic acid fermentation
C) Acetic acid fermentation
D) Malolactic fermentation
What is the main source of energy in most fruits?
A) Carbohydrates
B) Proteins
C) Fats
D) Vitamins
Which method is commonly used to prevent enzymatic browning in fruits?
A) Using lemon juice
B) Heating
C) Drying
D) Freezing
Which fatty acid is most commonly found in vegetable oils?
A) Linoleic acid
B) Palmitic acid
C) Stearic acid
D) Oleic acid
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