Food Physics: Master the Science Behind Food Properties

Question 1

Which factor does NOT significantly affect the texture of food?

Accepted Answer

Genetic makeup

Answer

Temperature

Answer

pH level

Answer

Cooking method

Question 2

Which of the following factors is NOT directly responsible for determining the texture of food?

Accepted Answer

Presence of air bubbles

Answer

Temperature

Answer

pH

Answer

Enzyme activity

Question 3

How does freezing typically affect the color of food?

Accepted Answer

It may cause color changes due to ice crystal formation

Answer

It enhances color intensity

Answer

It dulls the color

Answer

It has no noticeable effect on color

Question 4

Which of the following is NOT considered a rheological property of food?

Accepted Answer

Water activity

Answer

Viscoelasticity

Answer

Plasticity

Answer

Temperature dependence

Question 5

What is the primary contribution of the Maillard reaction to the flavor of baked goods?

Accepted Answer

Formation of unique aromas and flavors

Answer

Enhancement of the crust color

Answer

Improvement of crumb texture

Answer

Extension of the product's shelf life

Question 6

How does the pH of a food environment typically affect the activity of enzymes?

Accepted Answer

Enzymes have an optimal pH range for maximum activity

Answer

pH has no significant effect on enzyme activity

Answer

Enzymes are active only at acidic pH levels

Answer

Enzymes are more active at basic pH levels

Question 7

Which of the following processes primarily involves the removal of water from food?

Accepted Answer

Dehydration

Answer

Freezing

Answer

Canning

Answer

Fermentation

Question 8

Which of the following does NOT affect the texture of food?

Accepted Answer

Type of packaging

Answer

Chemical composition

Answer

Storage temperature

Answer

Processing methods

Question 9

What is the primary role of cellulose in plant cell walls?

Accepted Answer

Provides structural support

Answer

Facilitates nutrient transport

Answer

Stores genetic information

Answer

Regulates water movement

Question 10

Which of the following processes alters the color of fruits and vegetables during ripening?

Accepted Answer

Chlorophyll breakdown

Answer

Enzymatic browning

Answer

Maillard reaction

Answer

Lipid oxidation

Question 11

What is the primary function of pectin in fruits?

Accepted Answer

Contributes to gel formation

Answer

Provides sweetness

Answer

Adds color and flavor

Answer

Enhances nutritional value

Question 12

What is the main factor responsible for the melting point of fats?

Accepted Answer

Degree of unsaturation

Answer

Fatty acid chain length

Answer

Triglyceride structure

Answer

Presence of antioxidants

Question 13

Which of the following methods is used to measure the viscosity of liquids?

Accepted Answer

Brookfield viscometer

Answer

pH meter

Answer

Spectrophotometer

Answer

Refractometer

Question 14

What is the primary role of hydrogen bonds in food systems?

Accepted Answer

Maintain protein structure

Answer

Facilitate water solubility

Answer

Contribute to enzyme activity

Answer

Enhance flavor perception

Question 15

What is the main difference between a colloid and a solution?

Accepted Answer

Particle size

Answer

Homogeneity

Answer

Viscosity

Answer

Reactivity

Question 16

Which of the following factors does **not** influence the texture of food?

Accepted Answer

Light exposure

Answer

Temperature

Answer

Moisture content

Answer

pH

Question 17

The primary pigment responsible for the distinctive red color in tomatoes is:

Accepted Answer

Lycopene

Answer

Chlorophyll

Answer

Anthocyanin

Answer

Beta-carotene

Question 18

Which volatile compound is known to contribute to the characteristic aroma of bananas?

Accepted Answer

Isoamyl acetate

Answer

Vanillin

Answer

Eugenol

Answer

Cinnamaldehyde

Question 19

The term used to describe a food's ability to resist deformation under force is:

Accepted Answer

Hardness

Answer

Cohesiveness

Answer

Elasticity

Answer

Viscosity

Question 20

Which method is commonly used to determine the water activity of food?

Accepted Answer

Vapor pressure osmometry

Answer

Gas chromatography

Answer

High-performance liquid chromatography

Answer

Atomic absorption spectroscopy

Question 21

Enzymes play a crucial role in food processing. Which of the following is **not** a function of enzymes in this context?

Accepted Answer

Altering nutritional composition

Answer

Enhancing flavor

Answer

Improving texture

Answer

Promoting digestion

Question 22

Which food additive is commonly used to enhance the red color of processed meat products?

Accepted Answer

Sodium nitrite

Answer

Tartrazine

Answer

Sunset yellow FCF

Answer

Allura red AC

Question 23

What is the main role of enzymes in food processing?

Accepted Answer

To accelerate chemical reactions

Answer

To enhance flavor development

Answer

To increase nutritional value

Answer

To preserve the food

Question 24

Which processing technique is employed to extend the shelf life of food by reducing moisture content?

Accepted Answer

Dehydration

Answer

Canning

Answer

Fermentation

Answer

Freezing

Question 25

Which of the following is the primary function of carbohydrates in food?

Accepted Answer

To provide energy

Answer

To build and repair tissue

Answer

To regulate body temperature

Answer

To transport nutrients

Question 26

Which of the following is an example of a non-food texture?

Accepted Answer

Explosive

Answer

Fluffy

Answer

Smooth

Answer

Grainy

Question 27

Which food processing method increases food firmness by creating ice crystals within its structure?

Accepted Answer

Freezing

Answer

Heating

Answer

Cooling

Question 28

Which mechanism primarily causes cucumbers to turn from green to pale yellow during processing?

Accepted Answer

Chlorophyll breakdown by enzymes

Answer

Sugar caramelization

Answer

Fat oxidation

Answer

Moisture absorption

Question 29

Which of the following is a common preservation technique that involves heating food to a high temperature?

Accepted Answer

Canning

Answer

Pasteurization

Answer

Freezing

Answer

Drying

Question 30

What is the Maillard reaction, and what is its significance in food science?

Accepted Answer

A chemical reaction between proteins and sugars, responsible for browning and flavor development in food.

Answer

A process that causes food to spoil more quickly.

Answer

A reaction that produces harmful toxins in food.

Answer

A method for preserving food by preventing microbial growth.

Question 31

What is the primary function of dietary fiber?

Accepted Answer

Regulating digestion and promoting satiety

Answer

Providing energy

Answer

Building new cells

Answer

Storing vitamins and minerals

Question 32

Which of the following cooking methods involves transferring heat to food through hot air?

Accepted Answer

Baking

Answer

Boiling

Answer

Steaming

Answer

Microwaving

Question 33

How does pH affect food texture, color, and flavor? Explain its impact on enzyme activity and provide examples of how adjusting pH can enhance food quality and safety.

Accepted Answer

pH influences food texture, color, flavor, enzyme activity, and can be adjusted to optimize food quality and safety.

Answer

pH only affects food texture.

Answer

pH does not impact enzyme activity.

Answer

Adjusting pH cannot be used to optimize food quality and safety.

Question 34

How do food texture and flavor interact to influence our perception of food?

Accepted Answer

The combination of texture and flavor can enhance or diminish our enjoyment of food.

Answer

Texture and flavor have no connection and are experienced separately.

Answer

Texture only affects how food feels in the mouth, while flavor only affects how it tastes.

Question 35

Food additives are used to modify food properties. Describe their functions and the regulations and concerns associated with their use.

Accepted Answer

Understanding food additive functions and regulations is crucial for making informed decisions.

Answer

Food additives only enhance food quality and have no health implications.

Answer

Food additive regulations are too strict and hinder innovation.

Answer

It's best to avoid food additives entirely because they're potentially harmful.

Question 36

Which food processing technique involves exposing food to high-pressure steam under controlled conditions?

Accepted Answer

Retorting

Answer

Blanching

Answer

Drying

Answer

Extrusion

Question 37

The primary role of pectin in fruit is to:

Accepted Answer

Provide firmness and structural integrity

Answer

Act as an antioxidant

Answer

Enhance sweetness

Question 38

The enzymatic browning of fruits and vegetables after cutting is primarily caused by:

Accepted Answer

Exposure to oxygen, triggering enzymatic reactions

Answer

Microbial growth

Answer

Oxidation alone

Answer

Maillard reaction

Question 39

Which of the following is a desirable texture attribute in bread?

Accepted Answer

Soft and elastic

Answer

Grainy and dry

Answer

Hard and brittle

Question 40

The process of breaking down starch into smaller sugar units is known as:

Accepted Answer

Hydrolysis

Answer

Oxidation

Answer

Dehydration

Answer

Polymerization

Question 41

A primary function of proteins in food is to:

Accepted Answer

Provide structural integrity

Answer

Regulate metabolism

Answer

Store energy

Answer

Transmit genetic information

Question 42

Which intermolecular force weakens as the distance between molecules decreases?

Accepted Answer

Electrostatic repulsion

Answer

Covalent bonding

Answer

Ionic attraction

Answer

Hydrogen bonding

Question 43

What mineral primarily contributes to the hardness of cheese?

Accepted Answer

Calcium

Answer

Potassium

Answer

Sodium

Answer

Magnesium

Question 44

Why is citric acid added to jams and jellies?

Accepted Answer

To help preserve the texture by setting the gel

Answer

To enhance the color

Answer

To sweeten the flavor

Answer

To aid in fermentation

Question 45

Which separation technique uses centrifugal force to separate solids from liquids in a food mixture?

Accepted Answer

Centrifugation

Answer

Distillation

Answer

Filtration

Answer

Evaporation

Question 46

What is the primary chemical reaction responsible for the browning of bread during baking?

Accepted Answer

Maillard reaction

Answer

Oxidation

Answer

Glycation

Answer

Caramelization

Question 47

Which cooking method is best for preserving water-soluble vitamins in vegetables?

Accepted Answer

Steaming

Answer

Boiling

Answer

Frying

Answer

Roasting

Question 48

What is the primary function of hydrocolloids in food products?

Accepted Answer

Modifying texture and stability

Answer

Acting as emulsifiers

Answer

Providing flavor

Answer

Inhibiting microbial growth

Question 49

Which of the following factors does NOT affect the texture of food?

Accepted Answer

Electrical charge

Answer

Water content

Answer

pH

Answer

Temperature

Question 50

The primary determinant of food color is the presence of:

Accepted Answer

Pigments

Answer

Minerals

Answer

Proteins

Answer

Carbohydrates

Question 51

Which process does NOT influence the flavor of food?

Accepted Answer

Freezing

Answer

Cooking

Answer

Aging

Answer

Fermentation

Question 52

Denaturation involves:

Accepted Answer

Unfolding the structure of a protein

Answer

Increasing protein solubility

Answer

Folding the structure of a protein

Answer

Decreasing protein activity

Question 53

Which of the following is NOT a type of food gel?

Accepted Answer

Emulsion

Answer

Hydrocolloid

Answer

Protein

Answer

Starch

Question 54

The Maillard reaction results in:

Accepted Answer

Browning of food

Answer

Souring of milk

Answer

Gelatinization of starch

Answer

Denaturation of proteins

Question 55

Which of the following factors does NOT affect the rate of food spoilage?

Accepted Answer

Relative humidity

Answer

Presence of microorganisms

Answer

pH

Answer

Temperature

Question 56

Rheology is the study of the:

Accepted Answer

Flow properties of food

Answer

Nutritional value of food

Answer

Chemical composition of food

Answer

Sensory characteristics of food

Question 57

A benefit of incorporating hydrocolloids in food is:

Accepted Answer

Improved texture

Answer

Reduced shelf life

Answer

Increased water content

Answer

Lowered nutritional value

Question 58

Osmosis is the movement of water across a semipermeable membrane:

Accepted Answer

From an area of low solute concentration to an area of high solute concentration

Answer

From an area of high temperature to an area of low temperature

Answer

From an area of high solute concentration to an area of low solute concentration