1) Which of the following is not a general principle for the use of food additives? a) A. To enhance keeping quality b) B. To deceive consumers into buying products c) C. To maintain nutritional quality d) D. To provide essential aids in processing 2) What is the main purpose of chemical food preservation? a) To increase food cost b) To reduce nutrient content c) To alter food appearance only d) To extend shelf life and ensure safety 3) Sodium benzoate functions effectively at which pH range? a) 0.0 – 2.0 b) 2.5 – 4.0 c) 5.0 – 6.0 d) 7.0 – 8.0 4) Low water activity (Aw) in food helps preservatives work better because: a) Microorganisms multiply faster b) Microorganism metabolism is reduced c) Food becomes more alkaline d) Preservatives become insoluble 5) According to the Malaysian Food Regulation 1985, food additives include all except: a) Preservatives b) Antioxidants c) Nutrient supplements d) Colouring substances 6) Which of the following is not an importance of food preservation? a) Waste reduction b) Shelf life extension c) Nutrient destruction d) Economic benefits 7) Preservation supports sustainability by: a) Reducing carbon footprint b) Increasing the need for shopping trips c) Encouraging food waste d) Eliminating local produce 8) Which preservative is naturally found in cranberries and prunes? a) Sorbic acid b) Propionic acid c) Benzoic acid d) Sulfur dioxide 9) Which preservative is most effective in preventing botulism in meat products? a) Sodium nitrate b) Sorbic acid c) Propionic acid d) Sulfur dioxide 10) Which preservative is commonly used in cheese and bread? a) Sodium benzoate b) Benzoic acid c) Sulfur dioxide d) Sorbic acid 11) Which preservative works both as antimicrobial and antioxidant? a) Sorbic acid b) Sulfur dioxide c) Propionic acid d) Benzoic acid 12) Propionic acid is mainly used in: a) Fruit juices b) Wines c) Baked goods d) Pickles 13) Natural food colorings can be obtained from: a) Synthetic chemicals b) Heavy metals c) Petroleum-based sources d) Vegetables and fruits 14) Which of the following is synthetic food coloring? a) Chlorophyll b) Tartrazine c) Carotene d) Annatto 15) Flavouring substances according to Malaysian law are: a) Always natural b) Only obtained from plants c) Either synthetic or natural d) Limited to fruits only 16) Which of the following flavouring substances is prohibited under Malaysian Food Regulation 1985? a) Vanilla b) Cade oil c) Acesulfame potassium d) Saccharin 17) Monosodium glutamate (MSG) is an example of: a) Flavour enhancer b) Antioxidant c) Colouring agent d) Preservative 18) The main function of antioxidants in food is to: a) Prevent microbial growth b) Promote color change c) Increase sweetness d) Delay oxidation and rancidity 19) Which of the following is a synthetic antioxidant? a) Vitamin C b) Vitamin E c) BHT (Butylated hydroxytoluene) d) Tocopherols 20) Which antioxidant is naturally occurring in citrus fruits? a) Propyl gallate b) Ascorbic acid c) BHA d) TBHQ 21) Food conditioners do not include: a) Thickeners b) Preservatives c) Emulsifiers d) Anticaking agents 22) Which of the following is used as an emulsifier? a) Lecithin b) Sorbic acid c) Sodium nitrate d) Bromelain 23) Humectants are added to food mainly to: a) Prevent moisture loss b) Add color c) Increase acidity d) Reduce sweetness 24) Which of the following acts as a meat tenderizer enzyme? a) Lecithin b) Bromelain c) Sorbitol d) Calcium silicate 25) Anti-caking agents function to: a) Increase viscosity b) Enhance flavor c) Prevent clumping in dry foods d) Reduce sweetness

PRA QUIZ CHAPTER 5: CHEMICAL FOOD PRESERVATION

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