Food Science Questions and Answers
Graded A+
What is the main component of table sugar?
Sucrose.
Why is water essential in food preparation?
It acts as a solvent, facilitates heat transfer, and supports chemical reactions.
What process is used to extend the shelf life of milk?
Pas...
Food Science Questions and Answers
Graded A+
What is the main component of table sugar?
✔✔ Sucrose.
Why is water essential in food preparation?
✔✔ It acts as a solvent, facilitates heat transfer, and supports chemical reactions.
What process is used to extend the shelf life of milk?
✔✔ Pasteurization.
How does freezing preserve food?
✔✔ It slows down microbial growth and enzyme activity.
What is the purpose of adding emulsifiers to food?
✔✔ To stabilize mixtures of oil and water.
1
,Why are antioxidants added to processed foods?
✔✔ To prevent oxidation and extend shelf life.
What is the primary function of proteins in food?
✔✔ To provide structure and act as a functional ingredient, such as forming gels.
How does heat affect starch in cooking?
✔✔ It causes gelatinization, thickening the mixture.
What role does yeast play in bread making?
✔✔ It ferments sugars to produce carbon dioxide, making the dough rise.
Why is ascorbic acid commonly added to food products?
✔✔ It acts as a preservative and prevents browning.
What is the Maillard reaction?
✔✔ A chemical reaction between amino acids and reducing sugars that creates browning and
flavor.
2
, Why is blanching used before freezing vegetables?
✔✔ It inactivates enzymes and helps retain color and texture.
What is the primary purpose of food additives?
✔✔ To improve flavor, texture, appearance, and shelf life.
How does pH affect food preservation?
✔✔ Low pH inhibits microbial growth, extending shelf life.
What is the role of gluten in baked goods?
✔✔ It provides elasticity and structure.
Why is fermentation used in food production?
✔✔ It enhances flavor, texture, and preservation.
What is the difference between saturated and unsaturated fats?
3
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