Food Science and Food Service Management MCQ Questions and Answers

A: This assertion is false. Cooking foods by moist heat methods like boiling does not necessarily increase the glycemic effect of foods. The glycemic effect primarily depends on factors such as the type of carbohydrate present and how it is prepared.

R: This reason is true. Moist heat methods such as boiling can indeed break down the structure of food and reduce the particle size. Smaller particle size can lead to faster digestion and absorption of carbohydrates, potentially resulting in a higher glycemic effect.

Therefore, the correct option is A is false, but R is true.

The Carryover Principle refers to the concept where additives or ingredients present in a raw material continue to be present in the final product made from that raw material.

Option A: Additives added in raw materials are not present in final products - This contradicts the Carryover Principle.
Option B: Antioxidant added to oil is present in all oil based products made from it - This correctly describes the Carryover Principle, where the antioxidant present in the oil remains in any products made from that oil.
Option C: Both A and B - This is incorrect because Option A contradicts the Carryover Principle.
Option D: Neither A nor B - This is incorrect because Option B accurately describes the Carryover Principle.

Therefore, the correct answer is Option B: Antioxidant added to oil is present in all oil based products made from it, as it correctly describes the Carryover Principle.