Food Science and Technology – MCQs – Culinary Arts

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1. What is the primary component responsible for the structure of bread?





2. Pasteurization is used primarily to:





3. Which gas is commonly used in Modified Atmosphere Packaging (MAP) for fresh produce?





4. The Maillard reaction occurs between:





5. Which vitamin is most sensitive to heat during cooking?





6. What is the main purpose of food irradiation?





7. Which enzyme is responsible for the ripening of fruits?





8. Umami taste is primarily attributed to:





9. Which of the following is a physical method of food preservation?





10. The freezing point of pure water is:





11. HACCP in food production stands for:





12. Which carbohydrate is non-digestible and acts as dietary fiber?





13. The process of converting milk into yogurt is called:





14. What is the main component of egg white?





15. Which fat is considered the most stable for deep-frying?





16. The process of removing water from food by sublimation is called:





17. What does “fortification” in food mean?





18. Which microorganism is commonly used in bread making?





19. The process of heating milk to destroy pathogens without changing its flavor significantly is:





20. Which type of emulsion is mayonnaise?





21. What is the primary gas responsible for dough rising?





22. Which mineral is added to table salt to prevent goiter?





23. The term “enzymatic browning” is commonly seen in:





24. The main purpose of blanching vegetables before freezing is to:





25. Which food additive is used as a thickener?





26. Umami is known as the:





27. Which of the following is a probiotic food?





28. What is the main cause of food spoilage?





29. The main protein in milk is:





30. Which process converts liquid oils into semi-solid fats?





31. What is the term for foods that contain beneficial bacteria for gut health?





32. What is the pH of pure water?





33. Which vitamin helps in calcium absorption?





34. What is the shelf life of UHT milk without refrigeration (unopened)?





35. Which gas is responsible for the green color in vegetables during cooking?





36. What is the main component of dietary fiber?





37. High-fructose corn syrup is primarily used as:





38. Which process involves heating food in a sealed container at high temperature?





39. The browning of bread crust during baking is caused by:





40. Which of the following is NOT a natural preservative?





41. Omega-3 fatty acids are found in high amounts in:





42. What is the freezing point of most food products with high sugar content?





43. Which food processing technique reduces water activity the most?





44. Which microorganism is responsible for cheese ripening?





45. What is the primary carbohydrate in fruits?





46. Which is the safest method to thaw frozen food?





47. Food emulsifiers help:





48. The main purpose of homogenization in milk is:





49. Which of the following is a non-enzymatic browning reaction?





50. Which food processing method uses pressure instead of heat to inactivate microbes?





 Core Culinary Subjects

  1. Introduction to Culinary Arts – MCQs – Culinary Arts

  2. Food Preparation & Cooking Techniques – MCQs – Culinary Arts

  3. Knife Skills and Safety – MCQs – Culinary Arts

  4. Culinary Terminology – MCQs – Culinary Arts

  5. Garde Manger (Cold Kitchen) – MCQs – Culinary Arts

  6. Soups, Stocks & Sauces – MCQs – Culinary Arts

  7. Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts

  8. Vegetable & Starch Cookery – MCQs – Culinary Arts

  9. Baking & Pastry Arts – MCQs – Culinary Arts

  10. International Cuisine – MCQs – Culinary Arts

  11. Regional/Local Cuisine – MCQs – Culinary Arts

  12. Modernist/Contemporary Cuisine – MCQs – Culinary Arts

 Baking and Pastry Specialization

  1. Fundamentals of Baking – MCQs – Culinary Arts

  2. Pastry Techniques – MCQs – Culinary Arts

  3. Bread Making & Artisan Breads – MCQs – Culinary Arts

  4. Cake Decorating – MCQs – Culinary Arts

  5. Chocolate and Confectionery Arts – MCQs – Culinary Arts

  6. Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

  1. Menu Planning and Design – MCQs – Culinary Arts

  2. Food Costing and Control – MCQs – Culinary Arts

  3. Inventory & Purchasing Management – MCQs – Culinary Arts

  4. Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts

  5. Restaurant & Kitchen Operations – MCQs – Culinary Arts

  6. Hospitality and Customer Service – MCQs – Culinary Arts

  7. Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts

  8. Bar and Beverage Management – MCQs – Culinary Arts

 Business & Management in Culinary

  1. Culinary Entrepreneurship – MCQs – Culinary Arts

  2. Hospitality Management – MCQs – Culinary Arts

  3. Catering and Event Planning – MCQs – Culinary Arts

  4. Marketing for Food & Hospitality – MCQs – Culinary Arts

  5. Human Resources in Hospitality – MCQs – Culinary Arts

  6. Financial Management for Culinary Professionals – MCQs – Culinary Arts

 Nutrition and Health

  1. Nutrition and Menu Planning – MCQs – Culinary Arts

  2. Dietary and Special Needs Cooking – MCQs – Culinary Arts

  3. Food Allergies and Intolerances – MCQs – Culinary Arts

  4. Sustainable Cooking Practices – MCQs – Culinary Arts

 Other Essential Courses

  1. Culinary Math – MCQs – Culinary Arts

  2. Food Science and Technology – MCQs – Culinary Arts

  3. Culinary History and Culture – MCQs – Culinary Arts

  4. Internship / Industry Placement – MCQs – Culinary Arts

  5. Capstone Project or Culinary Portfolio – MCQs – Culinary Arts