A.

Classification Based on Shelf Life

Milk is classified as which type of food based on shelf life?

A. Perishable
B. Semi-perishable
C. Non-perishable
D. Stable
Correct: A

Dried pulses are considered as which shelf life category?

A. Perishable
B. Semi-perishable
C. Non-perishable
D. Rapidly perishable
Correct: C

Which of the following is a perishable food?

A. Wheat
B. Butter
C. Canned fish
D. Sugar
Correct: B

Bread is best classified under which shelf life category?

A. Perishable
B. Semi-perishable
C. Non-perishable
D. Frozen
Correct: B

Vegetables typically fall into which category based on shelf life?

A. Perishable
B. Non-perishable
C. Stable
D. Dehydrated
Correct: A

Which shelf life class does fresh meat belong to?

A. Semi-perishable
B. Non-perishable
C. Perishable
D. Stable
Correct: C

1
Pickles can be stored for months and are considered:
A. Perishable
B. Semi-perishable
C. Non-perishable
D. Fresh
Correct: C

How long do perishable foods typically last without preservation?

A. More than 6 months
B. 3-5 weeks
C. Less than 1 week
D. 1 year
Correct: C

Semi-perishable foods require what kind of storage conditions?

A. Strict refrigeration
B. Freezing
C. Moderate preservation
D. Dry storage only
Correct: C

Which of the following is not a perishable food?

A. Eggs
B. Tomatoes
C. Rice
D. Fish
Correct: C

UHT milk can be categorized as:

A. Perishable
B. Non-perishable
C. Semi-perishable
D. Frozen
Correct: B

Cheese is best classified as:

A. Perishable
B. Non-perishable
C. Semi-perishable
D. Shelf-stable
Correct: C

Which food item has the shortest shelf life?

A. Apples

2
B. Canned soup
C. Fresh fish
D. Dried fruits
Correct: C

Which preservation method extends shelf life of perishable food?

A. Milling
B. Blanching
C. Canning
D. Baking
Correct: C

Honey is considered:
A. Perishable
B. Semi-perishable
C. Non-perishable
D. Refrigerated item
Correct: C

Onions fall under which food category based on shelf life?

A. Perishable
B. Semi-perishable
C. Non-perishable
D. Frozen
Correct: B

Which of the following is semi-perishable?

A. Ice cream
B. Fresh peas
C. Biscuits
D. Potatoes
Correct: D

Fresh fruits are highly perishable due to:

A. High fat content
B. High water content
C. High starch content
D. Low pH
Correct: B

Frozen vegetables fall into which category?

A. Perishable
B. Non-perishable
C. Semi-perishable

3
D. Shelf-stable
Correct: C

Which of these is considered shelf-stable?

A. Milk
B. Fresh chicken
C. Pasta
D. Lettuce
Correct: C

Eggs stored at room temperature are considered:

A. Perishable
B. Semi-perishable
C. Non-perishable
D. Frozen
Correct: A

Which food item needs cold storage to prevent spoilage?

A. Lentils
B. Rice
C. Butter
D. Tea
Correct: C

Flour is classified as:

A. Perishable
B. Semi-perishable
C. Non-perishable
D. Highly perishable
Correct: C

Canned vegetables can be stored for:

A. Few days
B. Weeks
C. Months
D. Hours
Correct: C

Dry spices are considered:

A. Perishable
B. Semi-perishable
C. Non-perishable
D. Frozen
Correct: C

4
Shelf life of yogurt is generally:
A. 1-2 days
B. 1 week
C. 6 months
D. 1 year
Correct: B

Which food has high perishability due to enzymatic activity?

A. Tomatoes
B. Pasta
C. Dried corn
D. Cheese
Correct: A

Frozen fish is:

A. Perishable
B. Semi-perishable
C. Non-perishable
D. Ready-to-eat
Correct: B

Which of these can last without refrigeration for years?

A. Jam
B. Pickles
C. Sugar
D. Cream
Correct: C

Jaggery is best categorized as:

A. Perishable
B. Semi-perishable
C. Non-perishable
D. Moist food
Correct: C

What is the best example of a non-perishable food?

A. Apples
B. Milk
C. Lentils
D. Eggs
Correct: C

Which shelf-life class does frozen peas belong to?

5
A. Perishable
B. Semi-perishable
C. Non-perishable
D. Stable
Correct: B

Perishability of food is primarily affected by:

A. Water activity
B. Fiber content
C. Calorie content
D. Vitamin presence
Correct: A

Fresh leafy vegetables must be stored in:

A. Dry storage
B. Room temperature
C. Freezing temperature
D. Refrigeration
Correct: D

What is the shelf life of dried milk powder?

A. Few hours
B. Few days
C. Several months
D. 1 week
Correct: C

Which food spoils fastest at room temperature?

A. Cooked rice
B. Wheat flour
C. Nuts
D. Pickled onions
Correct: A

Bacteria growth is fastest in which category of food?

A. Perishable
B. Semi-perishable
C. Non-perishable
D. Dry foods
Correct: A

Which of the following is safe to store in the pantry?

A. Butter
B. Cheese

6
C. Dried beans
D. Cooked rice
Correct: C

Which factor doesn’t affect food shelf life?

A. Temperature
B. Light exposure
C. Protein content
D. Humidity
Correct: C
​
b. Classification Based on pH

Lemon juice is classified as which type of food based on pH?

A. Acidic
B. Basic
C. Neutral
D. Alkaline
Correct: A

Foods with pH below 4.6 are considered:

A. Low-acid foods
B. High-acid foods
C. Neutral foods
D. Protein-rich foods
Correct: B

Which of the following has a near neutral pH?

A. Orange juice
B. Milk
C. Tomato
D. Vinegar
Correct: B

Which food is classified as low-acid (high pH)?

A. Cucumber
B. Pickles
C. Chicken
D. Grapes
Correct: C

Vinegar falls under which pH category?

A. Acidic
B. Neutral

7
C. Alkaline
D. Basic
Correct: A

Which of the following foods is alkaline in nature?

A. Yogurt
B. Lemon
C. Baking soda
D. Banana
Correct: C

Foods with a pH between 4.6 and 7.0 are classified as:

A. High-acid
B. Low-acid
C. Neutral
D. Medium-acid
Correct: B

Which of the following has the highest acidity?

A. Apple
B. Lemon
C. Bread
D. Milk
Correct: B

Neutral foods have a pH around:

A. 2.0
B. 5.5
C. 7.0
D. 8.5
Correct: C

Spoilage risk is higher in which pH category of foods?

A. Acidic
B. Alkaline
C. Neutral
D. Medium-acid
Correct: C

Tomatoes fall under which pH classification?

A. Acidic
B. Neutral
C. Alkaline
D. Basic

8
Correct: A

Which food has an alkaline effect post digestion?

A. Coffee
B. Watermelon (fruits, vegetables, nuts, legumes)
C. Chicken
D. Eggs
Correct: B

Which is a high acid food item?

A. Bread
B. Vinegar
C. Milk
D. Cooked meat
Correct: B

pH of meat is typically:
A. 2–3
B. 4–5
C. 5.5–6.5
D. 8–9
Correct: C

What pH range is suitable for C. botulinum growth?

A. Below 4.0
B. Above 4.6
C. Exactly 7.0
D. Below 3.5
Correct: B

Which food has pH closest to 7.0?

A. Apple juice
B. Milk
C. Tomato juice
D. Pineapple
Correct: B

Egg white is considered:

A. Acidic
B. Neutral
C. Alkaline
D. Very acidic
Correct: C

9
Foods with low pH typically:
A. Spoil faster
B. Inhibit microbial growth
C. Are protein-rich
D. Require drying
Correct: B

Which of the following is least acidic?

A. Lemon
B. Tomato
C. Orange
D. Boiled egg
Correct: D

Fermented foods generally have what type of pH?

A. Neutral
B. Basic
C. Acidic
D. Alkaline
Correct: C

The acidity in yogurt comes from:

A. Lactic acid
B. Acetic acid
C. Citric acid
D. Malic acid
Correct: A

Which has the highest pH value? (0-14)

A. Vinegar
B. Milk
C. Egg white
D. Baking soda
Correct: D

Foods with high pH are more prone to:

A. Yeast spoilage
B. Mold growth
C. Bacterial contamination
D. Enzymatic browning
Correct: C

The pH of pure water is:

A. 6.0

10
B. 7.0
C. 8.0
D. 5.5
Correct: B

Canning of low-acid foods requires:

A. Drying
B. Freezing
C. Pressure processing
D. Refrigeration only
Correct: C

High-acid foods can be safely canned using:

A. Dry heat
B. Water bath
C. Pressure cooker
D. None
Correct: B

Which is an example of a basic food?

A. Vinegar
B. Lemon
C. Baking powder
D. Tomato
Correct: C

pH affects all of the following except:

A. Texture
B. Microbial growth
C. Color
D. Price
Correct: D

Foods with pH between 3.0–4.5 include:

A. Meat and poultry
B. Fish
C. Fruit juices
D. Cooked rice
Correct: C

Pickled foods fall in which pH category?

A. Acidic
B. Basic
C. Alkaline

11
D. Neutral
Correct: A

Boiled potatoes are classified as:

A. Acidic
B. Neutral
C. Alkaline
D. Semi-acidic
Correct: B

Yeast grows best in which pH range?

A. 3–4
B. 4–6
C. 6–8
D. 8–9
Correct: B

Processed cheese is:

A. High-acid
B. Low-acid
C. Alkaline
D. Neutral
Correct: B

Fresh fruits are generally:

A. Alkaline
B. Acidic
C. Basic
D. Neutral
Correct: B

Acidic foods help in:

A. Increasing shelf life
B. Protein formation
C. Nutrient loss
D. Reducing vitamins
Correct: A

Canned meat needs more care because:

A. It’s expensive
B. It’s neutral to low-acid
C. It’s highly acidic
D. It contains preservatives
Correct: B

12
Which is NOT classified based on pH?
A. Milk
B. Vinegar
C. Sugar
D. Lemon
Correct: C

Why are acidic foods safer for preservation?

A. They contain more sugar
B. They prevent microbial growth
C. They dry easily
D. They are basic
Correct: B

A high pH in food indicates:

A. Longer shelf life
B. Lower spoilage risk
C. Favorable bacterial growth
D. Improved taste
Correct: C

c. Classification Based on Food Types

Which of the following is a plant-based food?

A. Milk
B. Eggs
C. Lentils
D. Fish
Correct: C

Which is an animal-derived food?

A. Soybean
B. Tofu
C. Cheese
D. Bread
Correct: C

Which of the following is a functional food? (food containing health-giving additives)

A. Ice cream
B. Probiotic yogurt
C. White rice
D. Sugar
Correct: B

13
Which of these is not cereal grain?
A. Wheat
B. Oats
C. Rice
D. Peas
Correct: D

Legumes are a good source of:

A. Fat
B. Protein
C. Carbohydrates
D. Vitamins only
Correct: B

Which is an example of a fortified food?

A. Raw banana
B. Salt with iodine
C. Natural honey
D. Fresh orange
Correct: B

Which is not a fruit?

A. Mango
B. Tomato
C. Spinach
D. Apple
Correct: C

Which is classified as a root vegetable?

A. Tomato
B. Potato
C. Lettuce
D. Broccoli
Correct: B

Which of the following is an oilseed?

A. Barley
B. Mustard
C. Chickpea
D. Maize
Correct: B

Meat is classified under:

14
A. Plant-based food
B. Animal-based food
C. Cereal
D. Functional food
Correct: B

What is an example of fermented food?

A. Ice cream
B. Butter
C. Idli
D. Apple
Correct: C

Which is a dairy product?

A. Egg
B. Milk
C. Coconut
D. Fish
Correct: B

Fruits are mainly rich in:

A. Protein
B. Fats
C. Vitamins
D. Sodium
Correct: C

Which is not an example of animal-based food?

A. Mutton
B. Cheese
C. Milk
D. Bread
Correct: D

Soy milk is classified as:

A. Dairy
B. Plant-based substitute
C. Functional food
D. Mineral food
Correct: B

Which of the following is a cereal?

A. Soy
B. Maize

15
C. Spinach
D. Coconut
Correct: B

Pulses are included in which group?

A. Fruits
B. Vegetables
C. Legumes
D. Grains
Correct: C

Which food contains probiotics?

A. Fresh milk
B. Yogurt
C. Fried egg
D. Biryani
Correct: B

Which is not a legume?

A. Kidney beans
B. Lentils
C. Almond
D. Chickpeas
Correct: C

Fat-rich animal-based food is:

A. Fish
B. Ghee
C. Chicken
D. Egg
Correct: B

Seafood falls under which food type?

A. Cereal
B. Animal-based
C. Plant-based
D. Oilseed
Correct: B

A functional food provides:

A. Basic energy
B. No health benefits
C. Added health benefit
D. Fats only

16
Correct: C

Bread is classified under:

A. Cereal-based food
B. Protein food
C. Fat-based food
D. Vegetable food
Correct: A

Tofu is made from:

A. Milk
B. Wheat
C. Soybeans
D. Cream
Correct: C

Green leafy vegetables are rich in:

A. Iron
B. Protein
C. Calcium
D. Both A and C
Correct: D

Eggs are classified as:

A. Dairy
B. Protein-rich animal food
C. Cereal
D. Fruit substitute
Correct: B

Fish is a good source of:

A. Carbohydrates
B. Fat only
C. Omega-3 fatty acids
D. Fiber
Correct: C

Cereal-based foods are rich in:

A. Fats
B. Sugars
C. Carbohydrates
D. Proteins
Correct: C

17
Butter is classified as:
A. Fat-rich dairy food
B. Protein-rich
C. Functional food
D. Mineral-rich
Correct: A

Which food is a natural source of vitamin C?

A. Tomato
B. Rice
C. Butter
D. Beef
Correct: A

Which of the following is not cereal?

A. Wheat
B. Corn
C. Rice
D. Spinach
Correct: D

Which is not classified as dairy?

A. Yogurt
B. Cheese
C. Ice cream
D. Eggs
Correct: D

Fermented foods aid in:

A. Reducing fat
B. Enhancing gut health
C. Vitamin D absorption
D. Reducing sugar
Correct: B

Nuts are categorized under:

A. Cereal
B. Animal-based
C. Fat-rich plant food
D. Milk products
Correct: C

Natural source of calcium is:

A. Cabbage

18
B. Milk
C. Egg yolk
D. Mango
Correct: B

Which is not an example of fruit?

A. Banana
B. Mango
C. Carrot
D. Apple
Correct: C

Whole grains are rich in:

A. Sugar
B. Iron
C. Fiber
D. Protein only
Correct: C
​
d. Classification Based on Function

Which of the following is considered a body-building food?

A. Rice
B. Milk
C. Oil
D. Sugar
Correct: B

Protective foods are rich in:

A. Carbohydrates
B. Proteins
C. Fats
D. Vitamins and minerals
Correct: D

Which is an energy-giving food?

A. Milk
B. Rice
C. Spinach
D. Chicken
Correct: B

Which food is both energy-giving and body-building?

A. Fish

19
B. Banana
C. Butter
D. Water
Correct: A

Which of the following is not a protective food?

A. Carrot
B. Orange
C. Butter
D. Spinach
Correct: C

Carbohydrate-rich foods are classified as:

A. Protective
B. Energy-giving
C. Body-building
D. Regulatory
Correct: B

Eggs are a good example of:

A. Protective food
B. Energy-giving food
C. Body-building food
D. None
Correct: C

Which food helps in immunity function?

A. Sugar
B. Fruits
C. Cereals
D. Ghee
Correct: B

Milk provides which two major functions?

A. Taste and texture
B. Energy and hydration
C. Body-building and protective
D. None
Correct: C

Foods rich in fats mainly serve as:

A. Body-building agents
B. Digestive enhancers
C. Energy suppliers

20
D. Fiber sources
Correct: C

Which of these is a regulatory food? (veg origin)

A. Rice
B. Meat
C. Spinach
D. Ghee
Correct: C

Vitamin-rich foods serve what functional purpose?

A. Muscle growth
B. Digestion
C. Regulation and protection
D. None
Correct: C

Which is not a body-building food?

A. Eggs
B. Pulses
C. Sugar
D. Chicken
Correct: C

Which of these protects against infections? (citrus fruits)

A. Fish
B. Milk
C. Mango
D. Ghee
Correct: C

Cereals are mainly:

A. Body-building
B. Energy-giving
C. Protective
D. Regulatory
Correct: B

Which category does water belong to?

A. Body-building
B. Energy-giving
C. Regulatory
D. Protective
Correct: C

21
Fruits fall under:
A. Protective food
B. Energy food
C. Protein food
D. Body-building
Correct: A

Protein-rich foods are classified as:

A. Energy-giving
B. Body-building
C. Protective
D. Fiber-rich
Correct: B

Which is not classified as functional food?

A. Probiotic yogurt
B. Fortified bread
C. Plain sugar
D. Omega-3 eggs
Correct: C

Body-building foods help in:

A. Boosting immunity
B. Preventing spoilage
C. Growth and repair
D. Enhancing taste
Correct: C

Foods with antioxidants are considered:

A. Protective
B. Energy-giving
C. Digestive
D. Carbohydrate-rich
Correct: A

Which food group supports regulation of metabolism?

A. Protein
B. Fats
C. Vitamins
D. Sugar
Correct: C

Green vegetables are mainly:

22
A. Protective
B. Body-building
C. Protein-rich
D. Sugary
Correct: A

Proteins in diet help primarily in:

A. Taste
B. Growth and repair
C. Preservation
D. Hydration
Correct: B

Ghee is classified functionally as:

A. Protective
B. Regulatory
C. Energy-giving
D. None
Correct: C

Which of these helps in body temperature regulation?

A. Sugar
B. Fiber
C. Water
D. Protein
Correct: C

Meat is classified under which functional group?

A. Energy-giving
B. Body-building
C. Protective
D. Regulatory
Correct: B

Calcium-rich foods like milk help in:

A. Skin hydration
B. Nerve repair
C. Bone strength
D. Enzyme digestion
Correct: C

Citrus fruits functionally support: (citrus are protective)

A. Digestion
B. Immune defense

23
C. Vision only
D. Sleep
Correct: B

Butter is functionally categorized as:

A. Regulatory
B. Body-building
C. Energy-giving
D. Protective
Correct: C

Which category of food enhances muscle recovery?

A. Carbohydrates
B. Fats
C. Proteins
D. Sugars
Correct: C

Which is a natural source of functional bioactive compounds?

(chemical compounds found in small amounts in fruits)
A. White sugar
B. Apple peel
C. Maida
D. Table salt
Correct: B

Zinc-rich foods help in:

A. Body building
B. Immunity
C. Providing fat
D. Reducing weight
Correct: B

Protective foods are necessary for:

A. Taste
B. Growth
C. Preventing deficiencies
D. None
Correct: C

Which functional category do lentils fall into?

A. Protective
B. Body-building
C. Regulatory

24
D. Hydrating
Correct: B

Which functional group includes foods high in omega-3?

A. Body-building
B. Energy-giving
C. Protective
D. Water-regulating
Correct: C

Which functional category best fits iodized salt?

A. Protective
B. Energy-giving
C. Hydrating
D. Growth-promoting
Correct: A

Carrots are classified under which functional food category?

A. Energy-giving
B. Protective
C. Body-building
D. Fats
Correct: B

Which food function improves cell repair?

A. Fat
B. Water
C. Protein
D. Vitamins
Correct: C

g. Role of Food Composition in Food Safety & Shelf Life

Which component in food has the greatest influence on microbial spoilage?

A. Fiber
B. Water content
C. Pigments
D. Enzymes
Correct: B

High water activity in food results in:

A. Extended shelf life
B. Lower microbial growth
C. Faster microbial spoilage

25
D. Enhanced nutrient density
Correct: C

Foods with low pH generally have:

A. High risk of spoilage
B. Longer shelf life
C. High protein content
D. Rapid enzymatic browning
Correct: B

Which macronutrient promotes lipid oxidation during storage?

A. Carbohydrates
B. Proteins
C. Fats
D. Water
Correct: C

Why do high-protein foods spoil faster?

A. Lower pH
B. Better substrate for microbial growth
C. Low moisture
D. High salt
Correct: B

Water activity (aw) is important for food safety because it determines:

A. Cooking temperature
B. Nutrient density
C. Microbial growth potential
D. Color of food
Correct: C

How does sugar affect shelf life in jams and jellies?

A. Promotes microbial growth
B. Lowers water activity
C. Raises pH
D. Increases enzymatic activity
Correct: B

Which factor slows down microbial growth in fermented foods?

A. Protein content
B. High water activity
C. Low pH from acid production
D. High temperature
Correct: C

26
Which of the following contributes to rancidity in stored foods?
A. Carbohydrate oxidation
B. Enzymatic browning
C. Lipid oxidation
D. Protein denaturation
Correct: C

Which component in food leads to Maillard browning during storage or heating?

A. Fiber and starch
B. Amino acids and reducing sugars
C. Vitamins and minerals
D. Water and fat
Correct: B

Shelf life of dehydrated foods is extended because of:

A. Low fat
B. High carbohydrate
C. Low water activity
D. High fiber
Correct: C

Protein-rich foods can become unsafe due to:

A. Excess acidity
B. Denaturation
C. Putrefaction by microbes
D. Crystallization
Correct: C

Lipid oxidation primarily affects:

A. Appearance
B. Taste and safety
C. Texture only
D. Microbial growth
Correct: B

Which of the following is true about high-fiber foods?

A. They spoil faster
B. They retain more moisture
C. They generally have longer shelf life
D. They require freezing
Correct: C

What is the role of acidity in food preservation?

27
A. Enhances flavor only
B. Promotes mold growth
C. Inhibits microbial growth
D. Speeds up nutrient loss
Correct: C

Which type of composition helps in natural preservation of pickles?

A. High moisture and sugar
B. Low protein and fiber
C. High acidity and salt
D. High fat and vitamin C
Correct: C

How does moisture content impact shelf life?

A. Low moisture shortens shelf life
B. High moisture reduces shelf life
C. Moisture has no effect
D. Medium moisture extends shelf life
Correct: B

Which food component is most sensitive to temperature and light, affecting shelf life?
A. Fat
B. Vitamins
C. Carbohydrates
D. Minerals
Correct: B

Why do high-fat foods require proper packaging for storage?

A. To avoid sugar loss
B. To prevent fat melting
C. To prevent rancidity
D. To increase sweetness
Correct: C

High-protein foods require cold storage mainly to:

A. Increase digestibility
B. Prevent microbial spoilage
C. Reduce weight
D. Lower sugar level
Correct: B

Why are dried fruits more shelf-stable than fresh fruits?

A. Higher sugar content
B. Lower moisture content

28
C. Presence of antioxidants
D. High acidity
Correct: B

The presence of antioxidants in food helps in:

A. Microbial inhibition
B. Prevention of enzymatic browning
C. Delaying fat oxidation
D. Promoting ripening
Correct: C

Which of the following combinations is most effective for food safety?

A. High pH and high moisture
B. Low water activity and low pH
C. High fat and high sugar
D. High protein and high salt
Correct: B

How does fat composition affect shelf life?

A. Increases water activity
B. Enhances microbial growth
C. Subject to oxidation
D. Reduces moisture migration
Correct: C

What is the effect of protein denaturation on food quality?

A. Improves microbial safety
B. Enhances shelf life
C. Reduces nutritional value and texture
D. Improves sweetness
Correct: C

What role does salt play in enhancing shelf life?

A. Adds color
B. Lowers water activity
C. Acts as antioxidant
D. Increases pH
Correct: B

Which food is least perishable due to its composition?

A. Raw chicken
B. Cooked rice
C. Canned tuna
D. Fresh milk

29
Correct: C

The spoilage of carbohydrate-rich foods is mostly caused by:

A. Molds and yeasts
B. Lipid peroxidation
C. Vitamin degradation
D. Protein coagulation
Correct: A

What happens to the shelf life if food has high pH and high moisture?
A. Extended shelf life
B. Reduced shelf life
C. No change
D. Improved taste
Correct: B

Protein-rich foods with high moisture are at risk of:

A. Lipid oxidation
B. Putrefaction
C. Enzymatic browning
D. Acidification
Correct: B

How does sugar contribute to food preservation?

A. Lowers pH
B. Increases oxidation
C. Binds water to lower aw
D. Prevents starch gelatinization
Correct: C

Which composition feature of milk requires it to be refrigerated?

A. Low protein
B. High carbohydrate
C. High nutrient and water content
D. Low fat
Correct: C

Which of these combinations makes food most shelf-stable?

A. High water and protein
B. Low fat and high moisture
C. Low pH and low moisture
D. High pH and high sugar
Correct: C

30
Why does increasing acidity in food enhance safety?
A. Slows enzymatic browning
B. Prevents color loss
C. Inhibits pathogen growth
D. Increases sweetness
Correct: C

Which of these affects vitamin stability and shelf life?

A. Light and temperature
B. Fat and protein
C. Fiber and starch
D. Minerals and salt
Correct: A

Water activity above 0.90 generally supports growth of:

A. Yeasts only
B. Molds only
C. Pathogenic bacteria
D. Spores only
Correct: C

Low pH in fruits helps them stay safe because:

A. It makes them sweeter
B. It slows microbial growth
C. It raises water activity
D. It enhances protein structure
Correct: B

How does moisture migration affect packaged foods?

A. Enhances texture
B. Prolongs shelf life
C. Leads to sogginess and spoilage
D. Increases sweetness
Correct: C

Which factor is most important in determining shelf life of baked products?

A. Fiber content
B. Lipid oxidation
C. Water activity
D. Protein type
Correct: C
​
​

31
f. Basic Food Composition

Which of the following macronutrients provides the highest energy per gram?
A. Protein 4Kcal/g
B. Carbohydrate 4Kcal/g
C. Fat 9Kcal/g
D. Water
Correct: C

Proteins are primarily made up of:

A. Fatty acids
B. Sugars
C. Amino acids
D. Nucleotides
Correct: C

Which of these is NOT a function of dietary fiber?

A. Enhancing bowel movement
B. Providing energy
C. Reducing blood cholesterol
D. Controlling blood sugar
Correct: B

Which of the following is a complete protein source?

A. Wheat
B. Lentils
C. Egg
D. Corn
Correct: C

Carbohydrates are mainly stored in the human body as:

A. Glucose
B. Cellulose
C. Glycogen
D. Lactose
Correct: C

Which nutrient plays the most significant role in muscle growth and repair?
A. Carbohydrates
B. Protein
C. Fat
D. Water
Correct: B

32
Lipids in food primarily serve to:
A. Transport minerals
B. Build DNA
C. Provide insulation and energy
D. Control metabolism
Correct: C

Which of the following foods is highest in water content?

A. Cheese
B. Lettuce
C. Bread
D. Almonds
Correct: B

The main carbohydrate found in milk is:

A. Sucrose
B. Glucose
C. Lactose
D. Maltose
Correct: C

Which food group is the richest source of dietary calcium?

A. Fruits
B. Vegetables
C. Dairy
D. Cereals
Correct: C

Proteins differ from carbohydrates and fats due to the presence of:
A. Oxygen
B. Nitrogen
C. Sulfur
D. Carbon
Correct: B

The basic unit of carbohydrate is:

A. Nucleotide
B. Amino acid
C. Monosaccharide
D. Fatty acid
Correct: C

Which vitamin is fat-soluble? A,D,E,K

A. Vitamin C

33
B. Vitamin B12
C. Vitamin A
D. Vitamin B1
Correct: C

Which of these is an essential fatty acid?

A. Palmitic acid
B. Oleic acid
C. Linoleic acid
D. Stearic acid
Correct: C

Which mineral is primarily responsible for oxygen transport in the blood?

A. Calcium
B. Iron
C. Magnesium
D. Zinc
Correct: B

Which vitamin is most sensitive to heat?

A. Vitamin D
B. Vitamin A
C. Vitamin C
D. Vitamin E
Correct: C

The major protein found in egg white is:

A. Casein
B. Albumin
C. Gluten
D. Hemoglobin
Correct: B

Which of the following contributes to the sweetness of fruits?

A. Cellulose
B. Fructose
C. Maltose
D. Glycogen
Correct: B

Which macronutrient is NOT a direct energy source?

A. Carbohydrate
B. Fat
C. Protein

34
D. Water
Correct: D

Which of the following is a disaccharide?

A. Glucose (mono-sachride)
B. Fructose (mono-sachrides)
C. Sucrose (di-sachrides)
D. Cellulose (poly-sachrides)
Correct: C

Essential amino acids are those that:

A. Can be synthesized by the body
B. Are found only in plants
C. Must be obtained from the diet
D. Are used in DNA synthesis
Correct: C

Which component in food determines its caloric value the most?

A. Protein
B. Carbohydrate
C. Fat
D. Fiber
Correct: C

The major mineral found in bones and teeth is:

A. Potassium
B. Magnesium
C. Calcium
D. Sodium
Correct: C

Which food group is rich in plant-based protein?

A. Fats and oils
B. Fruits
C. Legumes
D. Dairy
Correct: C

What is the main role of vitamins in the body?

A. Provide energy
B. Build muscles
C. Regulate metabolism
D. Transport nutrients
Correct: C

35
A deficiency of iodine in diet leads to:
A. Anemia (iron)
B. Rickets (vit d)
C. Goiter (iodine)
D. Scurvy (vit c)
Correct: C

Cellulose is classified as a: (structural stability to plant cell-well)

A. Protein
B. Fiber
C. Fat
D. Enzyme
Correct: B

What is the main energy-yielding nutrient in cereals? (8% fat, 85% carbs, 7% protein)
A. Protein
B. Fat
C. Carbohydrate
D. Water
Correct: C

Which vitamin is required for blood clotting?

A. Vitamin C
B. Vitamin K
C. Vitamin B6
D. Vitamin A
Correct: B

What is the main function of water in the body?

A. Energy production
B. Protein synthesis
C. Temperature regulation and nutrient transport
D. Hormone formation
Correct: C

Which of the following contains both protein and fat?

A. Apple
B. Milk
C. Bread
D. Cucumber
Correct: B

Which mineral helps in nerve impulse transmission and muscle contraction?

36
A. Phosphorus (bone, teeth)
B. Potassium
C. Iron
D. Fluoride (inhibit dental carries)
Correct: B

What is the basic structure of fats?

A. Amino acids (amino group, carboxyl group, alpha carbon, side chain)
B. Fatty acids and glycerol
C. Monosaccharides (CH2O)n
D. Peptides (short chains of amino acids, linked by peptide bonds)
Correct: B

Which macronutrient helps in satiety and slow digestion?

A. Protein
B. Fiber
C. Sugar
D. Water
Correct: B

Which vitamin is synthesized by the body when exposed to sunlight?

A. Vitamin D
B. Vitamin A
C. Vitamin B12
D. Vitamin C
Correct: A

Which of the following is NOT an energy-yielding nutrient?

A. Fat
B. Carbohydrate
C. Protein
D. Vitamin
Correct: D

Which food group contributes most to iron intake in diet?

A. Dairy
B. Red meat
C. Fruits
D. Fats
Correct: B

Glycemic index is used to measure the effect of food on:

A. Blood pressure
B. Blood sugar

37
C. Body weight
D. Enzyme activity
Correct: B

The enzyme required for digestion of protein is:

A. Amylase (starch)
B. Lipase (fats)
C. Pepsin (protein)
D. Sucrase (sucrose, maltose)
Correct: C

e. Classification Based on Safety Risk

Which of the following foods is considered high-risk in terms of microbial growth?

A. Canned beans
B. Dried fruits
C. Cooked rice
D. Raw honey
Correct: C

Low-risk foods typically have:

A. High moisture and high pH
B. Low moisture and low pH
C. High moisture and low pH
D. Low moisture and high pH
Correct: B

Which one of the following is NOT a characteristic of high-risk foods?

A. High protein content
B. Ready-to-eat status
C. Stored below 5°C
D. Very low water activity
Correct: D

Milk is classified as a high-risk food because:

A. It is acidic
B. It is heat stable
C. It supports microbial growth
D. It has low water activity
Correct: C

Which of these is a low-risk food?

A. Cream cakes
B. Sliced meats

38
C. Pickles
D. Raw eggs
Correct: C

Which condition increases the safety risk of cooked food?

A. Reheating above 75°C
B. Storage at 4°C
C. Leaving food at room temperature for long
D. Cooking food within 2 hours
Correct: C

Vacuum-packed raw meat is considered high-risk because:

A. No pathogens survive in vacuum
B. It contains oxygen
C. It may harbor anaerobic pathogens
D. It doesn’t support microbial growth
Correct: C

High-risk foods generally require:

A. Open-air display
B. Freezing
C. No refrigeration
D. Room temperature storage
Correct: B

Which of these is NOT a high-risk food category?

A. Raw sprouts
B. Ice cream
C. Bread
D. Poultry
Correct: C

Why is cooked rice high-risk even when vegetarian?

A. Low pH
B. Spore-forming bacteria like Bacillus cereus
C. High salt content
D. Protein deficiency
Correct: B

Which of the following is most prone to Clostridium botulinum?

A. Fresh vegetables
B. Vacuum-packed fish
C. Boiled lentils
D. Yogurt

39
Correct: B

Foods that are acidic and low in moisture are generally:

A. High-risk
B. Medium-risk
C. Low-risk
D. Risk-free
Correct: C

Which one of the following foods is considered medium risk?

A. UHT milk
B. Sliced bread
C. Pasta salad
D. Dry cereals
Correct: C

Raw shellfish are classified as high-risk because they:

A. Contain low protein
B. Are always frozen
C. Can carry viruses and bacteria
D. Are high in sugar
Correct: C

Which of these does not fall under the high-risk food category?
A. Hard cheeses
B. Soft cheeses
C. Cooked poultry
D. Seafood
Correct: A

Which food safety hazard is commonly associated with deli meats?

A. Aflatoxin
B. Listeria monocytogenes
C. Campylobacter
D. Salmonella Typhi
Correct: B

Cooked foods held between 5°C–60°C are at risk due to:

A. Enzyme activity
B. Pathogen growth
C. Spoilage only
D. Freezer burn
Correct: B

40
Food safety risk is highest when ready-to-eat food is:
A. Stored at -18°C
B. Stored below 5°C
C. Kept in clean containers
D. Kept unrefrigerated for hours
Correct: D

Which of these characteristics increases a food’s risk classification?

A. Low water activity
B. High fat content
C. High pH and high moisture
D. Presence of preservatives
Correct: C

Why are dairy products considered high-risk?

A. High acidity
B. Presence of salt
C. High nutrient and water content
D. Anaerobic packaging
Correct: C

What is the main reason for categorizing cut fruits as high-risk?

A. High sugar
B. Loss of vitamins
C. Increased surface area and contamination risk
D. Presence of enzymes
Correct: C

Canned foods are considered low-risk primarily due to:

A. No preservatives
B. Cooking at low temperature
C. Aseptic packaging and sterilization
D. Artificial flavors
Correct: C

Which factor is most important in determining food risk classification?

A. Aroma
B. Nutritional label
C. Water activity and pH
D. Price
Correct: C

Why are cream-based pastries considered high-risk?

A. High carbohydrate

41
B. Short shelf life
C. Presence of water and protein
D. High fat
Correct: C

Cooked meat left at room temperature becomes risky due to:

A. Dehydration
B. Oxidation
C. Rapid bacterial growth
D. Protein denaturation
Correct: C

Which of these foods is most prone to Salmonella contamination?

A. Raw eggs
B. Dried lentils
C. Pickled onion
D. Carbonated drink
Correct: A

Fermented foods like sauerkraut are low-risk because of:

A. Dry texture
B. Low sugar
C. Low pH
D. Vacuum sealing
Correct: C

In terms of microbial safety, which food poses the least risk?

A. Fresh-cut fruits
B. Bottled soft drinks
C. Undercooked eggs
D. Sliced cheese
Correct: B

Which is a critical factor for microbial survival in high-risk foods?

A. Color
B. Temperature abuse
C. Packaging color
D. Cooking method
Correct: B

Dried foods are usually low-risk because they:

A. Are acidic
B. Have preservatives
C. Lack moisture for microbial growth

42
D. Are cooked
Correct: C

Which of the following is NOT a typical high-risk food?

A. Grilled fish
B. Fresh herbs
C. Mayonnaise-based salad
D. Cooked pasta
Correct: B

Foods high in water and nutrients are classified as:

A. Low-risk
B. Medium-risk
C. High-risk
D. Risk-free
Correct: C

Ready-to-eat sandwiches are high-risk because they:

A. Are vacuum sealed
B. Require cooking
C. Contain multiple perishable ingredients
D. Are always fresh
Correct: C

Which food safety risk is associated with soft-serve ice cream machines?
A. High sugar content
B. Mold formation
C. Infrequent cleaning leads to microbial growth
D. Flavor cross-contamination
Correct: C

What factor turns a food from medium to high risk?

A. Salt addition
B. Cooking
C. Moisture increase
D. Use of food coloring
Correct: C

The most suitable storage condition for high-risk food is:

A. Room temperature
B. 10°C
C. Below 5°C
D. 8–15°C
Correct: C

43
Sushi is a high-risk food because:
A. It contains spices
B. It uses raw fish and rice
C. It is frozen
D. It is high in vinegar
Correct: B

One major hazard of salad bars in restaurants is:

A. High salt content
B. Low calorie
C. Cross-contamination
D. Low fiber
Correct: C

Foods like jam and honey are considered low-risk because:

A. They are acidic
B. They are natural
C. They are sweet
D. They have low water activity
Correct: D

Which of these contributes most to food safety risk classification?

A. Packaging color
B. Water activity
C. Shape of food
D. Seasoning used
Correct: B

44