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Food Engineering Practice Test: Effect of Food Processing on Nutrition and Food Safety
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Avg score: 74% • Most missed: “Which among the following statements is untrue?”

Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. However, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The water-soluble vitamins are the most vulnerable to processing and cooking.

Food Engineering Practice Test: Effect of Food Processing on Nutrition and Food Safety
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15 Questions

1. Which is correct with respect to staling of bread?
2. Which of the following operation reduces the dietary fibre content in cereals?
3. Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called _________
4. Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it?
5. Which among the following statements is untrue?
6. Which of the following statements is true with respect to food processing?
7. Hazards affecting food are _____
8. Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?
9. Which of the following is untrue?
10. Which of the following shows the propagation step in auto-oxidation?
11. Poly cyclic Aromatic Hydrocarbons are formed when the meat is exposed to very high temperatures.
12. Which information is incorrect when it comes to dehydration affecting vitamins?
13. Which of the following is true with respect to gelatinization?
14. Which of the following is a food safety tool?
15. Which of the following is untrue about grilling meat?

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