Consumer Chem 2ndQ Test PDF

Name: _________________________ Date: ____________ Grade & Section: ________________ Score: ___________ 2 Quarter Examination nd CONSUMER CHEM...

Name: _________________________ Date: ____________ Grade & Section: ________________ Score: ___________ 2 Quarter Examination nd CONSUMER CHEMISTRY 8 Multiple Choice. Choose the letter that corresponds to the correct answer. Write the letter of your answer on the answer sheet provided. 1. It refers to the branch of chemistry that deals with the chemistry behind the biochemical nature of food, its properties and how they are processed in the body. a. Analytical Chemistry c. Consumer Chemistry b. Biochemistry d. Food Chemistry 2. Which of the following refers to the substances which, under certain conditions, either delay the growth of microorganisms without necessarily destroying them or prevent deterioration of quality during manufacture and distribution? a. non-nutritive sweetener c. preservatives b. nutritive sweetener d. preservation 3. What do we call the ingredients that are found in nature which can prevent products from prematurely spoiling? a. artificial preservatives c. artificial sweeteners b. natural preservatives d. sweeteners 4. It can be described as a substance which prevents the reaction of various food constituents with oxygen. a. antimicrobial agent c. chelating agent b. antioxidant d. sweetening agent 5. Which of the following is a natural food preservative that has anti-viral properties that help in fighting bacteria in both the body and food? a. garlic c. salt b. onion d. vinegar 6. The following are vital roles of foods preservatives EXCEPT ______________________. a. it improves appearance c. it destroys the food's nutritional quality b. it prevents spoiling d. it maintains the food's nutritional quality 7. These are group of chemical substances added to food, sprayed on the outside of food, or added to certain medications to retard spoilage, discoloration, or contamination by bacteria and other disease organisms. What are these? a. artificial preservatives c. artificial sweeteners b. natural preservatives d. sweeteners 8. What is the natural food preservative that is directly applied to the food to increase osmotic pressure at a level which will prevent microorganism development? a. garlic c. salt b. onion d. vinegar 9. Which among the following is an antioxidant and has antimicrobial properties, so it provides a significant food safety benefit, such as preventing the growth of Clostridium botulinum which causes botulism, one of the deadliest food borne illnesses? a. benzoate c. propionates b. nitrates d. sorbates 10. It is an artificial food preservative that is most frequently used to prevent the formation of mold in baked goods because of its chemical property. a. benzoate c. propionates b. nitrates d. sorbates 11. Which is TRUE about antimicrobial agents? a. They are used to preserve a variety of foods including vegetable oils and spreads, nuts, cheese, and bread.  b. They are added to foods to destroy bacteria or inhibit the growth of mold on food. c. They are a group of artificial preservatives which help to prevent food spoilage by slowing down the reaction of food with oxygen in the atmosphere. d. They are chemicals added to foods to bind metal ions such as iron, cobalt and copper which would otherwise exert detrimental effects on the texture, aroma, and color of food. 12. Supposed, Pia is your friend, and you want her to be educated about the major health benefits of artificial sweeteners. What are the benefits of artificial preservatives in foods and drinks that you are going to discuss with her? a. it controls body weight c. it promotes oral health b. it controls diabetes d. all of these 13. All the following are under the categories of artificial preservatives EXCEPT _________. a. antimicrobial agents c. chelating agents b. antioxidants d. natural preservatives 14. Which of the following are considered nutritive sugar substitutes because they provide calories when consumed? a. alcohol molecule c. sugar molecule b. sugar alcohols d. natural preservatives 15. Foods that contain sugar alcohols can be labeled _________ because they replace full-calorie sugar sweeteners. a. alcohol-free c. sugar-free b. sugary d. sugarless 16. Food additives are substances that are added to food to preserve or enhance the food’s freshness, taste and appearance. Which of the following are the two groups of food additives? a. organic and inorganic c. compounds and mixtures b. natural and synthetic d. biotic and abiotic 17. Which of the following is a coating agent? a. potassium nitrite c. cottonseed oil b. myrrh oil d. chlorophyll 18. Which of the following are substances that can shield the cells from free radicals that can play a role in the development of heart disease and cancer? a. antioxidants c. emulsifiers b. color fixative d. preservatives 19. It is a carotenoid that occurs naturally in tomatoes. a. chlorophyll c. propyll gallate b. lycopene d. sorbic acid 20. Which of the following is the agent that decreases and hinders foam formation in liquids during industrial processes? a. defoamers c. stabilizers b. emulsifiers d. thickeners 21. Aizle wants to produce a home-made tofu but she is hesitant on what particular coagulant will she use. Which of the following is the best coagulant for tofu that she can use? a. locust bean gum c. potassium alginate b. gypsum d. potassium nitrate 22. Annatto extracts occur as dark red solutions or suspensions in water or oil. It is used in fish and meat products, soft drinks, snack foods and dry mixes. What category of food additive does Annatto belong? a. Anticaking agents c. Food flavorings b. Colorants d. Preservatives 23. Cottonseed oil is a clear oily liquid used in the manufacture of ____________.  a. bubble gum c. ice cream b. candy d. oleomargarine 24. What government agency is responsible for monitoring trading and public safety standards in food and drug industry? a. Department of Agriculture c. Food and Drug Administration b. Department of Health d. National Food Authority 25. Sodium Chloride is added to fish to produce salted fish. Which of the following is the main function of sodium chloride? a. adds salty taste to the food c. prevents oxidation so it does not turn rancid b. adds nutritional value to the food d. removes moisture to prevent bacteria from growing 26. Jose’s mother sells home-made daing na bangus. The following ingredients will help his mother make the product last long EXCEPT ________________. a. salt c. monosodium glutamate b. garlic d. vinegar 27. Mang Tomas the baker, wants to prolong the shelf life of his bread. He uses Calcium Propionate, what is the action of this compound in bread? a. antioxidant c. flavor enhancer b. mold inhibitor d. antibacterial For number 28, A label of a can of Corned Beef reads: Ingredients: cooked beef, beef broth, iodized salt, sugar, phosphates, chili, select spices, monosodium glutamate, sodium erythorbate and sodium nitrite 28. Which of the following ingredients is used to preserve this product? a. iodized salt c. monosodium glutamate b. sodium nitrite d. chili For number 29 and 30, refer to the given information below. A label of a bottle of Orange Juice X reads: Ingredients: water, sugar, ascorbic acid, sulfur dioxide, aspartame, sunset yellow, tartrazine, vitamin A and D. Best Before: 30 Dec 2021 29. What is the function of sulfur dioxide? a. to make the drink more concentrated c. to give orange flavor to the drink b. to give color to the drink d. to make the drink last longer 30. Which ingredient is used as an artificial sweetening agent? a. sugar c. sunset yellow b. tartrazine d. aspartame 31. Monosodium Glutamate (MSG) has been used for decades as food additive. MSG causes many adverse reactions EXCEPT ______________. a. headache c. diabetes b. chest pains d. palpitations 32. Anorexia is an eating disorder with an abnormally low body weight and an excessive fear for weight gain. Which of the following food additives is linked to anorexia? a. parabens c. guar gum b. Monosodium Glutamate (MSG) d. cottonseed oil 33. Which of the following situations BEST shows the effect of sodium nitrate? a. Ana has liver damage. c. Ana has stomach cancer. b. Ana has severe asthma. d. Ana has contact dermatitis. 34. Elena has been attacked by severe asthma because for the past few days she unintentionally ate foods with ___________________. a. propyl gallate c. sorbates b. sodium benzoate d. sulfur dioxide 35. Bacon and ham contain sodium nitrate/ nitrite. Jasmine loves eating a lot of ham and bacon. If you are a friend of Jasmine, what advise will you give to her? a. Do not eat ham and bacon at all. c. Minimize the consumption of ham and bacon. b. Cook the ham and bacon at high temperature. d. None of the above. 36. Propionate is used in bakery products. Which of the following situations BEST describes the negative effect of propionate? a. Lisa has contact dermatitis. b. Lisa experiences palpitations. c. Lisa has been diagnosed with liver damage. d. Lisa has increased sugar level that resulted to diabetes. 37. The following are ways on how to reduce the negative effects of preservatives in food EXCEPT: a. Eat organic products. b. Eat fewer processed or packed foods. c. Cook more processed foods as you can. d. Buy fresh or frozen fruits and vegetables. 38. Which description BEST define food processing? a. the transformation of raw animal and plant products into sustainable materials. b. the transformation of raw animal and plant into food for human consumption. c. the science of cultivating plants and livestock. d. the study of food relation. 39. Which of the following is not a traditional form of secondary food processing? a. pasteurization c. making wine b. fermentation d. alcoholic products 40. Which of the following methods minimizes the oxidation of fatty acids and slows the development of rancid meat? a. canning c. thawing b. drying d. vacuum packaging 41. Which of the following is an/are advantage/s of food processing? a. adds extra nutrients to some food items b. availability of seasonal food throughout the year c. removal of toxins and preserving food for longer d. all of the above 42. Which of the following is a/are disadvantage/s of food processing? a. canning of food leads to loss of vitamin c b. processed food adds calories to food constituting junk c. some chemicals make the human and animal cells grow rapidly which is unhealthy d. all of the above 43. What process involves in breaking down of sugars by bacteria, yeasts or other microorganisms under anaerobic conditions? a. dehydration c. pasteurization b. fermentation d. smoking 44. Which of the following qualifies as tertiary processed foods? a. avocados c. frozen meals b. fish d. sausages 45. What do we call the process that involves heating milk products to destroy microorganisms? a. dehydration c. pasteurization b. fermentation d. smoking 46. Which of the following statement is CORRECT about food processing? a. it is the transformation of food from its raw form.  b. it involves only organic foods. c. it involves only ready to eat foods. d. none of the above 47. Which is NOT of the oldest methods of food processing? a. canning c. fermenting b. drying d. smoking 48. Which harmful type of fat is most often found in snack foods that have undergone processing? a. monosaturated fat c. saturated fat b. polysaturated fat d. trans fat 49. Which is NOT a reason for adding salt into food? a. it adds flavor c. it improves texture b. it improves nutritional value d. it prevents spoilage 50. You are tasked to perform primary food processing in your Consumer Chemistry class. Which among the following is the best method that you can use for your task? a. baking cake c. microwaving frozen meals b. making sausage d. smoking fish Be curious always! For knowledge will not acquire you: you must acquire it.” -Sudie Back Prepared by: JESSA MAE R. BALAOING Teacher I Checked and Reviewed by: MARICHU P. UBIÑA Master Teacher I Noted: POCHOLO N. CASTAÑEDA, EdD Principal II ANSWER KEY: 1. D 2. C 3. B 4. B 5. A 6. C 7. A 8. C 9. B 10. C 11. B 12. D 13. D 14. B 15. C 16. B 17. C 18. A 19. B 20. A 21. B 22. B 23. D 24. C 25. D 26. C 27. B 28. B 29. D 30. D 31. C 32. D 33. C 34. D 35. C 36. D 37. C 38. B 39. A 40. D 41. D 42. D 43. B 44. C 45. C 46. A 47. A 48. D 49. B 50. D