1. Question 1 of 25

   At high altitudes such as Murree, food takes longer to cook because:

   A Air pressure is higher B Water boils at a lower temperature C There is more oxygen D Gravity is stronger
2. Question 2 of 25

   Sodium benzoate is commonly added to squashes and sauces as a:

   A Colouring agent B Preservative C Sweetener D Raising agent
3. Question 3 of 25

   Sun-drying fruits and vegetables preserves them by:

   A Adding more water B Adding oil C Removing moisture D Adding air
4. Question 4 of 25

   Which authority in Punjab inspects food premises and takes action against adulteration?

   A Pakistan Railways B NADRA C Punjab Food Authority D WAPDA
5. Question 5 of 25

   When iodine solution is added to food containing starch, it turns:

   A Red B Yellow-green C Colourless D Blue-black
6. Question 6 of 25

   Heating sugar until it turns golden brown is called:

   A Caramelisation B Hydrolysis C Saponification D Fermentation
7. Question 7 of 25

   Food adulteration means:

   A Mixing harmful or inferior substances into food, or removing valuable parts B Adding vitamins to improve nutrition C Cooking food at high temperature D Storing food in a refrigerator
8. Question 8 of 25

   Rice becomes soft and easy to digest on cooking because starch undergoes:

   A Gelatinisation B Saponification C Fermentation D Caramelisation
9. Question 9 of 25

   Vinegar helps to preserve pickles because it is:

   A Alkaline B Salty C Sweet D Acidic and stops microbial growth
10. Question 10 of 25

    An egg white turns solid on heating because of:

    A Evaporation of water B Denaturation of proteins C Sublimation D Hydrolysis of starch
11. Question 11 of 25

    A pressure cooker cooks food faster because it:

    A Raises the boiling point of water B Removes oxygen from the food C Reduces the amount of water D Lowers the boiling point of water
12. Question 12 of 25

    Who developed the process of pasteurisation?

    A Edward Jenner B Robert Koch C Louis Pasteur D Alexander Fleming
13. Question 13 of 25

    Yeast fermentation of sugar produces carbon dioxide and:

    A Methanol B Acetic acid C Ethanol D Lactic acid
14. Question 14 of 25

    In canning, food is preserved by:

    A Heating it and sealing it in airtight containers B Freezing it C Rubbing it with salt D Drying it in the Sun
15. Question 15 of 25

    Overcooking vegetables mainly destroys:

    A Dietary fibre completely B All minerals C Heat-sensitive vitamins such as vitamin C D Sugars
16. Question 16 of 25

    The browning of the crust of bread and roti is mainly due to the:

    A Neutralisation B Maillard reaction C Hydrolysis of fats D Fermentation
17. Question 17 of 25

    Refrigeration slows food spoilage because:

    A It removes air from food B Low temperature slows microbial growth C It adds preservatives D It kills all bacteria
18. Question 18 of 25

    Baking soda makes cakes rise by releasing:

    A Hydrogen B Nitrogen C Oxygen D Carbon dioxide
19. Question 19 of 25

    Salting preserves food such as pickles because it:

    A Adds vitamins B Cooks the food C Removes oxygen from the air D Draws water out of microbes by osmosis
20. Question 20 of 25

    Which harmful chemical is sometimes added to turmeric to make it look more yellow?

    A Sodium chloride B Calcium carbonate C Ascorbic acid D Lead chromate
21. Question 21 of 25

    Jams and squashes keep for a long time mainly due to their high concentration of:

    A Fat B Protein C Sugar D Salt
22. Question 22 of 25

    Which substance is commonly added to milk to increase its volume?

    A Iodine B Water C Chlorine gas D Iron filings
23. Question 23 of 25

    A long-term health risk of eating food adulterated with toxic chemicals is:

    A Better immunity B Stronger bones C Faster growth D Damage to liver and kidneys
24. Question 24 of 25

    A lactometer is used to check:

    A The density (purity) of milk B The temperature of milk C The fat content only D The acidity of milk
25. Question 25 of 25

    Pasteurisation of milk involves:

    A Adding salt B Freezing at -18°C C Heating at about 72°C for 15 seconds and then cooling quickly D Boiling for two hours

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