Classical Biotechnology and Transformation of Food.( Form 5, Biology)Online version Learn why food is processed and transformed. by YAKILI LMS 1 Why is food processed before consumption? a To improve shelf life and safety b To make it look appealing c To change its color d To make it taste better 2 Which process helps remove harmful bacteria from food? a Washing b Peeling c Cooking d Freezing 3 Why do we preserve food? a To reduce nutrients b To change its flavor c To prevent spoilage and extend freshness d To make it more expensive 4 What is a common reason for grinding food? a To make it last longer b To make it easier to eat or cook c To make it look bigger d To remove nutrients 5 Which process helps bread dough to rise? a Fermentation b Boiling c Freezing d Drying 6 Why is food often cooked before eating? a To kill harmful microorganisms b To make it cold c To make it colorful d To add nutrients 7 What does drying food do? a It cools the food b It adds flavor c It removes moisture to prevent spoilage d It makes food softer 8 Why are fruits sometimes canned? a To change their color b To remove vitamins c To preserve them for longer periods d To make them sweeter 9 What is the purpose of milling grains? a To make them taste better b To remove nutrients c To produce flour for baking d To make them last longer 10 Which process preserves food by removing its moisture? a Drying b Boiling c Fermentation d Freezing 11 What is the main ingredient in making garri? a Plantain b Cassava c Yam d Sweet potato 12 Which process involves crushing cassava in garri production? a Fermenting b Drying c Boiling d Grinding 13 Why is cassava fermented during garri production? a To remove toxins and improve flavor b To make it softer c To make it sweeter d To color it 14 What is the purpose of drying cassava after fermentation? a To cook it b To cool it c To ferment it further d To reduce moisture content 15 Which tool is commonly used to grate cassava for garri? a Sieve b Grater c Knife d Blender 16 What is the final step in garri production? a Boiling b Freezing c Frying or roasting d Packaging 17 Which process causes milk to curdle when making cheese? a Saponification b Distillation c Filtration d Coagulation 18 Which part of the cassava plant is used for garri production? a The tuber b Stem c Roots d Leaves 19 What is the main benefit of making garri from cassava? a It is a sweet snack b It provides a storable food source c It is a beverage d It is used as animal feed 20 Which country is famous for garri production? a Ghana b Kenya c Nigeria d South Africa 21 What is maize commonly used for in animal feed? a As a bedding material b As a source of energy c As a medicine d As a vitamin supplement 22 Which element is essential in mineral feed for animals? a Carbon b Oxygen c Calcium d Nitrogen 23 What is the main purpose of soya beans in animal feed? a To provide energy b To improve digestion c To act as a filler d To provide protein 24 Palm kernel is mainly used for which nutritional purpose? a As a vitamin b As a mineral c As a fat source d As a carbohydrate 25 Which mineral element is vital for bone development in animals? a Calcium b Iron c Potassium d Sodium 26 What process converts maize into animal feed? a Boiling b Freezing c Processing and grinding d Fermentation 27 Why are minerals added to animal feed? a To improve taste b To supplement essential nutrients c To prevent spoilage d To increase weight 28 Which part of soya bean is most used in feed? a The leaves b The roots c The stalk d The seed (meal) 29 What is a common method to prepare maize for animal feed? a Drying b Fermenting c Boiling d Grinding into meal 30 Mineral elements in animal feed help with? a Bone and teeth formation b Flavor c Digestive aid d Coloring 31 What role do bacteria play in yogurt production? a Destroy bacteria b Preserve the yogurt c Add flavor d Ferment lactose into lactic acid 32 Which microorganism is mainly used in making yogurt? a Staphylococcus b Salmonella c Escherichia coli d Lactobacillus bulgaricus 33 What is the main product of bacteria during yogurt fermentation? a Ethanol b Carbon dioxide c Lactic acid d Acetic acid 34 Why is bacteria important in food industry? a They help in fermentation processes b They spoil food c They remove nutrients d They make food toxic 35 What is the primary benefit of bacteria in yogurt? a Makes food sour b Causes illness c Improves digestion and gut health d Reduces nutrients 36 Which process sterilizes milk by heating it briefly to a high temperature? a Freezing b Pasteurization c Fermentation d Boiling 37 What temperature range is ideal for yogurt bacteria fermentation? a 20-25°C b 0-10°C c 40-45°C d 60-70°C 38 What is a key characteristic of bacteria used in yogurt making? a Lactic acid bacteria b Algae c Yeast d Pathogenic bacteria 39 How does bacteria help preserve yogurt? a By lowering pH with lactic acid b By freezing c By adding preservatives d By drying 40 Which food product is produced through bacterial fermentation? a Yogurt b Bread c Juice d Cheese 41 What is the first step in making homemade tomato paste? a Wash the fresh tomatoes b Boil the tomatoes c Add salt d Peel the tomatoes 42 Why is it important to remove seeds when making tomato paste? a To improve texture and flavor b To make it colorful c To reduce cooking time d To add nutrients 43 What is a common method to remove excess water from tomatoes? a Simmer or cook until thick b Freeze the tomatoes c Add sugar d Blend with ice 44 Which ingredient is typically added to enhance flavor? a Sugar b Vinegar c Pepper d Salt 45 What is the purpose of cooking the tomatoes in making paste? a To cool them down b To make them raw c To concentrate flavors and reduce water d To add color 46 How should the cooked tomato mixture be processed? a Left whole b Baked c Frozen d Pureed or mashed 47 What is the final step in making homemade tomato paste? a Freeze immediately b Add preservatives c Serve immediately d Simmer until thick and store 48 Why is sterilizing jars important? a To cool the paste b To prevent spoilage and bacteria c To add flavor d To make jars shiny 49 Which part of the tomato is used in making paste? a Flesh and juice b Seeds only c Leaves d Skin only 50 What is a key benefit of homemade tomato paste? a It lasts forever b It is instant c It contains artificial flavors d No preservatives or additives
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