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FOOD QUIZ BOWL COMPETITION

SESSION 1*
NUTRITION PRINCIPLE
1.
2.
3.
4.
5.
6.

Which vitamin is produced in the body when you are exposed to sunlight?
There is more of this mineral in your body than any other mineral. What is this mineral?
How should eggs be stored in the refrigerator?
Name one change that happens as eggs lose their freshness!
Give an example of a fruit or vegetable that is high in fat.
Which of the following contains the highest amount of fat? a. hamburger b. ground chuck c.

ground round?
7. You should keep the freezer at this temperature or below
8. How can freezer burn be avoided?
9. Name three things your body needs water for!
10. Which one of the following cooking terms means to combine sugar and fat by working them
together until the mixture is smooth? a. blend b. cream c. mix?
FOOD ANALYSIS
Multiple Choices
1.

In chemical analysis, the detection limit

a) Should never be exceeded
b) Indicates when an instrument is out of calibration
c) Describes the lower limit of instrument sensitivity
d) All of the above

2.

You work in a milk drying plant and as part of the production process you need to rapidly
analyze the fat content of condensed milk. What rapid method would you use?
a) Werner-Schmid
b) Soxhlet method
c) Rose-Gottlieb method
d) Gerber method

3.

The relationship between the absorbance of a solution and the concentration of the
absorbing species is known as Beers law. Which of the following is NOT related to Beers
Law?
a) absorptivity

b) concentration of the absorbing species

c) pathlength through the solution
d) flow-rate of solution
4.

Which chromatography technique CANNOT be use for resolution of macromolecules

such as protein?
a) Size exclusion chromatography
b) Gel permeation chromatography

5.

c)

Thin layer chromatography

d)

Ion exchange chromatography

What is the process flow involves for quantitative analysis of samples by HPLC?

a) extraction, purification, identification, separation, quantification

b) purification, separation, extraction, identification, quantification
c) extraction, identification, quantification purification, separation
d) extraction, purification, separation, identification, quantification
6.

Which method would you use for the determination of very low moisture content in
foods (eg. in oils)?
a) Distillation method
b) Air-oven method
c) Vacuum oven method
d) Karl Fischer method

7.

The wavelengths of the visible radiation that is employed in ultraviolet-visible (UV-VIS)

absorption spectroscopy range from about
a) 200 to 400 nm
b) 400 to 800 nm
c) 800 to 1000 nm
d) 1000 to 1200 nm

8.

The pasting behaviour of starch is measured using

a) Extensograph
b) Farinograph

c) Amylograph
d) Maturograph
Short Question
1. Why plastic containers is preferable than glass for sample preparation and storage in AAS
analysis?
2. What is meant by an isothermal run in gas chromatography?
3. How do you determine water activity?
4. If you want to use the gas chromatograph (GC) for quantitative determination of sugars, what
is the most important preparatory step before analysis on the GC?
5. Give one example of the usage of atomic absorption spectrophotometer (AAS) in food
analysis!
True and False
1. In Dry ashing method, a sample is weighed and the organic matter is combusted and the
remaining material is weighed to determine the total ash content.
2. The amount of nitrogen in protein depends on the food type and varies from 6-10% and
needs to be accounted for when nitrogen is converted to protein.
3. Lane and Eynon method is based on the ability of non-reducing sugars to reduce cupric
solution.
4. The separation of samples in Gas chromatography is accomplished based on solute boiling
point.
5. The general factor used for conversion of nitrogen to protein content is 6.38.
6. The indophenol dye method (titration method) of determining ascorbic acid (vitamin C) is
based on the reducing properties of ascorbic acid.
7. Refractive index detector is employed in the analysis of sugar using high pressure liquid
chromatography (HPLC).
8. Component A has a higher boiling point than Component B. Component A will therefore
elute faster in gas chromatography (GC) than Component B.
9. Water activity of a particular food can be determined using the oven method.
FOOD CHEMISTRY
Multiple Choices

1. When heated, cooled and then stored at room temperature for several months, a starch
suspension in water goes through a series of reactions. The sequence of reactions are as
follows:
a) Pasting, gelatinization, gelation, retrogradation
b) Gelatinization, retrogradation, pasting, gelation
c) Gelatinization, pasting, gelation, retrogradation
d) Gelatinization, pasting, retrogradation, gelation
2. Non-enzymatic browning is due to the following initiation reaction/reactions:
a) Maillard reaction
b) Maillard reaction, caramelization, and ascorbic acid oxidation or degradation
c) Maillard reaction and caramelization
d) None of the above
3.

Which of the following group of pigments is most easily oxidized?

a) Anthocyanins
b) Chlorophylls
c) Flavones
d) Carotenes
Short Question

1. Name one (1) factor influencing the melting points of oils or fats!
2. What is oil fractionation?
3. Explain how a cyclic sugar (such as glucose or fructose) is formed from its straight-chained
form!

True and False

1. The packing system in saturated fatty acids is more systematic & compact, compared to
unsaturated fatty acids.
2. The autooxidation of oils or fats produce hydroperoxides (peroxides) as the primary
oxidation products. These hydroperoxides do not have rancid odour or taste.

3. In the photooxidation of palm oil, chlorophylls do not act as as sentisizers (Note: a

synthesizer is a compound that encourages the production of the excited state of oxygen
called the singlet state.

FOOD MICROBIOLOGY
Multiple Choices
1.

Which of the following is NOT an intrinsic factor in food spoilage?

a) pH
b) Moisture contents
c) Available nutrients
d) Temperature
e) Physical structure

2.

Louis Pasteur established the modern era of food microbiology in 1857 when he showed

that microorganisms cause ______ spoilage.

a) Beer
b) Wine
c) Juice
d) Milk
e) Grain
3.
Which of the following referring to the addition of microorganisms to the diet in order to
provide health benefits beyond basic nutritive value?
a) Antibiotics
b) Adjuvants
c) Prebiotics
d) Probiotic
e) Synbiotic
Short Question
1.

Name two (2) sources of microorganisms in food!

2.
3.

What is the difference between UHT milk and pasteurized milk?

List three (3) methods of preservation!

True and False

1. All food-borne diseases are associated with poor hygienic practices
2. Fermentation by sources microorganisms can lead to food preservation instead of food
spoilage
3. Hepatitis A is caused by a virus.

FOOD PRESERVATION
Multiple Choices
1.

In fermentation, yeast or bacteria convert which macronutrient to carbon dioxide and

alcohol?
a) Fat
b) Water
c) Protein
d) Carbohydrates

2. Which form of food preservation uses vinegar to increase acidity and keep microorganisms
in check?
a) pickling
b) fermentation
c) freeze drying
d) sugar concentrate

3. The ideal temperature for refrigeration is between 320F and ___ 0F.
a) 40
b) 45
c) 55
d) 60
Short Question
1. What is the difference between "enriched" and "fortified"?

2. What is the difference between hydrolytic and oxidative rancidity?

3. Give two (2) reasons why chemical preservative is added into the food!
True and False
1. Whether food should be processed in a retort or a boiling water bath depends on the amount
of fiber in the food.
2. Properly canned foods can be safe, nutritious and delicious.
3. The higher the pH of the food, the more effective is the preservative activity of benzoic acid.
FOOD PROCESSING & PACKAGING
Multiple Choices
1.

The alternative sweetener aspartame is made from which two amino acids?
a) glutamic acid and glutamine
b) glycine and phenylalanine
c) lysine and aspartic acid
d) aspartic acid and phenylalanine

2.

Which type of rancidity results from the exposure of fat to oxygen?

a) regular rancidity
b) oxidative rancidity
c) hydrolytic rancidity
d) flavor rancidity

3. Which of the following is the most common enzyme used to coagulate milk in cheese
production?
a) glucagon
b) insulin
c) rennin
d) lipase
Short Question
1. Describe the purpose of homogenisation of fluid milk!

2. Certain fruits turn brown when cut and exposed to air. Describe the process by which this
occurs. What steps can be taken to inhibit browning?
3. Name two (2) common gases that are used in modified atmosphere packaging of food
products!
True and False
1. Lye peeling involves the use of hot sodium hydroxide solution.
2. Creaming of fluid milk can be prevented by clarification process.
3. Homogenisation process is employed to prevent cream separation in fluid milk.
CAUSE AND EFFECT
Please answer (a) if A correct and B correct, and both A and B have a cause and effect
relationship, answer (b) if A correct and B correct, and both A and B dont have a causeeffect relationship, answer (c) if A correct and B wrong, and answer (d) if both A and B are
wrong
1.

(A) Water acts as a plasticizer in low moisture and frozen foods

(B) It lower foods glass transition temperature (Tg)

2.

(A) Food acids differ in where the group is located, as well as the number and arrangement
of the other carbon, hydrogen, and oxygen atoms in the structure
(B) Every kind of food acids has its own physical and chemical characteristics which are
differ from others

3.

(A) Weak acids are ones that mainly in the form of COOH but a small amount has H+
separated, or dissociated to form COO-+H+
(B) Strong acids are acids that have large amount of dissociated ions

4.

(A) As a hydrocolloid, the polysaccharide carrageenan creates a weak gel in chocolate that
breaks when the milk is poured.
(B) Chocolate milk tastes creamier in texture than ordinary milk

5.

(A) Fat replacers can be classified as fat substitutes and fat mimetics
(B) Fat substitutes do not possess all of the true fat physical properties but can imitate some
of it; while fat mimetics have the same physical properties of fat and replicate fat functions
when used in food

6.

(A) In a food systems, the amount of sugar competes with protein and starch for water
(B) Sugar reduces the amount of water available for starch gelatinization and for protein

7.

(A) Anticaking agents are substances that keep ingredients in a powder form for ease
incorporation into formulation during food manufacture
(B) Silicates and talc are the example of anticaking agent

8.

(A) Samples of antioxidants are BHA, BHT, and tocopherol

(B) Antioxidants act to inhibit the growth of bacteria, mold, and yeast that function as
preservatives

9. (A) Six basic principle of food processing to achieve preservation are moisture removal, heat
treatment, low-temperature treatment, acidity control, traditional nonthermal processing, and
innovative nonthermal processing
(B) Irradiation, pulses of light, electric fields, and high pressure are the examples of
innovative nonthermal processing
10. (A) The term of D value, with respect to thermal processing refers to decimal reduction
temperature, is the temperature needed to reduce one decimal of microbes
(B) D value is not specific for each microbes, it is determined only by the temperature of heat
treatment

*this questions is a sample questions written test (regional selection) of 3rd Indonesian
Food Bowl Quiz Competition 2014