Fats, Proteins & Vitamins MCQs : This section focuses on the "Fats, Proteins & Vitamins". These Multiple Choice Questions (MCQs) should be practiced to improve the Fats, Proteins & Vitamins skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
Fats consist of compounds soluble in organic solvents and insoluble in water.
A. TRUE
B. FALSE
Question 2
Following are the reasons why partially hydrogenated oils are used in the food industry. One of them is untrue. Which one?
A. Long shelf life
B. Less refrigeration required
C. Inexpensive
D. Healthy
Question 3
Mina notices various changes in proteins when they're subjected to chemical physical change. Which of the following was wrongly understood by her?
A. When egg-white is heated it is irreversibly denatured that is its spatial and molecular arrangement changes
B. When milk is coagulated by acid and heat, protein precipitates which is curd
C. When meat is cooked, protein chains shrink and hence it shrinks
D. Mina perfectly understood all the concepts
Question 4
Mina's understanding of proteins in various food items is as given. Which of the following is untrue?
A. The difference in the taste and texture in milk curd and chicken muscle is due to the arrangement of amino acids in the long chains of theirs to form proteins
B. Protein chains are perpendicular in a chicken breast
C. Proteins are changed physically from precipitate to gel and solution or vice-versa
D. Egg-white is an example of gel to precipitate
Question 5
Plant proteins contain a better balance of essential amino acids.
A. TRUE
B. FALSE
Question 6
The class of trans-fat present in meat is _________
A. Oleic acid
B. Vaccenic acid
C. Eicosapentaenoic acid
D. Arachidonic acid
Question 7
Tina eats a few legumes and walnuts and on some days she has egg with grains and nuts as breakfast. The first set are plant sources and the second a mixture of plant and animal sources. Are both the sets high quality proteins? Does this sentence stand true or False?
A. TRUE
B. FALSE
Question 8
Which of the following is false?
A. Fats provide insulation
B. Fats maintain healthy skin and hair
C. Vitamin A, D, E and K are fat soluble only
D. Fats provide instant energy
Question 9
Which of the following is incorrect?
A. Controlled cheese ripening is controlling some protein break down
B. Proteins form films
C. Egg white cannot be whipped
D. If proteins are over-whipped, the film breaks, foam collapses
Question 10
Which of the following is NOT a culinary use of oil in the food industry?
A. Flavor
B. Texture
C. Softening
D. Shortening
Question 11
Which of the following is true?
A. Fats naturally occurring unless mentioned otherwise are trans in nature
B. Trans fats are essential and needed for the human body
C. LC-PUFA stands for long chain poly saturated fatty acids
D. SC-PUFA stands for long chain poly unsaturated fatty acids
Question 12
Which of the following is untrue about Essential Fatty Acids?
A. EFAs are also called Vitamin F
B. EFAs can be synthesized by the body
C. EFAs cannot be synthesized by the body
D. Omega-3 and Omega-6 are the two families of EFAs
Question 13
Which of the following is untrue with respect to this sentence - proteins are popularly used in food processing industry because?
A. Water binding capacity
B. Oil binding capacity
C. Ability to coagulate on heating
D. None of the mentioned
Question 14
Which of the following is untrue?
A. Biological Value of plant sources is more than animal sources
B. BV value of egg white is 100 that means almost the entire amount of nitrogen in egg white can be absorbed and used by the body
C. Food energy is the amount of energy available from food through respiration
D. Fats have the maximum amount of food energy
Question 15
Which of the following is untrue?
A. Vitamins are inorganic elements whereas minerals are organic elements
B. Fats soluble vitamins have more tendency to lead to hypervitaminosis
C. Fat soluble vitamins are absorbed by lipids in the intestinal tract
D. B and C are water soluble vitamins
Question 16
Which of the following is untrue?
A. Gut flora produces Vitamin K and Biotin in the intestine
B. Vitamin D is synthesized in the skin
C. Humans can produce some vitamins from precursors that they consume
D. None of the mentioned
Question 17
Which of the following is untrue?
A. Primary deficiency occurs when any vitamin is not consumed in the minimum required amount
B. Secondary deficiency occurs when proper absorption of the vitamins doesn't take place
C. Overdosing from vitamin supplementation is possible
D. None of the mentioned
Question 18
Which of the following sentences is correct?
A. Animal sources are high quality proteins
B. Animal sources are low quality proteins
C. Plant sources are high quality proteins
D. None of the mentioned
Question 19
Which of the following sentences is untrue with respect to proteins?
A. Lysine is an essential amino acid.
B. The requirement of essential amino acids per kg of protein is called 'reference pattern of amino acids'
C. Limiting amino acid content is the amino acid found in maximum quantity in the protein
D. There are 20 amino acids in the protein we require everyday
Question 20
Which of the following terms refers to the amount of protein absorbed by the body from a food source?
A. Biological Value
B. Limiting Value
C. Reference pattern
D. None of the mentioned