Food Science Universe (FSU)

Food Technology MCQs Online Quiz (Part 1)

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#1. Mechanical peeler is mostly used for

#2. In canning, the objective of exhausting is

#3. In spore forming bacteria maximum resistance occurs at pH

#4. In canning of vegetables, brine concentration is tested with

#5. In canning, syrup or brine is filled in containers at a temperature of

#6. In canning of fruits, concentration of sugar syrup varies

#7. ———————–treatment is also called as “flash pasteurization”

#8. Pasteurization is the heat treatment designed primarily to kill

#9. Direct heating over smokeless wood fire is called

#10. —————————-is best known alternative to sulphites

#11. Sulphiting agents like SO2 and salts releasing this gas are mainly employed to control

#12. The common example of filter aid is

#13. In lye peeling, —————% hot NaOH solution is used for 30 seconds to few minutes or longer depending upon the raw material

#14. The success of canning depends on

#15. Sorting is the separation of raw material into various categories based on

#16. During dry cleaning of grains, electronic metal detectors are used to remove

#17. “Crystallization” is physical defect mainly observed in

#18. Enzymes are ———————–in nature

#19. “Surface drying” can be minimized by

#20. “Surface drying” is commonly observed physical defect in case of improper

#21. Rancidity is mainly concerned with

#22. Pickle is the example of

#23. Physical defects in food can be prevented by

#24. In irradiation method, food is preserved due to

#25. Which one is the most advanced food preservation technique?

#26. During frozen storage, as a result of fluctuations in electricity, the crystal size

#27. Benzoic acid is preferred preservative for

#28. In bread manufacturing, alcoholic fermentation is carried out by

#29. Acidophilic milk is produced by

#30. Commercial radiations used for food preservation are produced from

#31. —————-rays have the least penetration power

#32. The wave length of visible light spectra is

#33. The SI unit of wave length is

#34. Two types of fermentations are carried out for the production of

#35. Acetobacor aceti converts ——————into acetic acids

#36. ——————the main component of vinegar

#37. The pH scale ranges from

#38. In sugar molecule water exists in

#39. After discovery of principle of food preservation, first time it was applied on

#40. ————————–is the quickest freezing method

#41. …………………is the cheapest and oldest freezing method

#42. In CA storage the composition of gases inside the store is controlled by

#43. Animal tissues undergo anaerobic respiration, converting stored glycogen into

#44. ————————is the example of biological preservative

#45. In domestic refrigerator ————-gas is used

#46. ………………………is the food preservation method in which nutritional quality is less harmed

#47. The microorganisms multiply and die in

#48. Retort is used for

#49. The time required to kill microorganism at a given lethal temperature is known as

#50. The pH required for spore germination is

#51. Curative insect control program involves the use of

#52. Factor affecting heat processing is

#53. Objective of heating processing is

#54. In canning of vegetables, concentration of brine varies from

#55. In canning of peas, ————————-sugar concentration is used to improve the taste

#56. 21. In syrups, sugar concentration can be measured by

#57. Blanching is the heat treatment designed for food materials for a very short time mainly to destroy

#58. Mixing of two immiscible liquids is called————————–

#59. Size reduction or disintegration is practiced in food industry because

#60. —————————-is practiced to remove inedible constituents from dates

#61. ———————— is used when density or bouncy of the contaminants is different from that of the raw material

#62. Surface drying during frozen storage can be controlled by

#63. Rodents can be controlled by

#64. The target microorganism in canning is

#65. The growth of aerobic food spoilage and pathogenic microorganisms can be suppressed by

#66. To separate cream from milk—————————technique is applied

#67. The heat treatment around 100 °C for a few seconds is called

#68. Enzymes are sensitive to

#69. Quality defects in food are caused by

#70. Spoilage in food because of microbial activity can be prevented/delayed by

#71. Autolysis in food can be prevented or delayed by

#72. The father of canning is

#73. In 1980s, Louis Pasteur discovered that the main cause of disease and decay are

#74. Post harvest losses in Pakistan accounts for

#75. The green revolution is based on

#76. After sun-drying, moisture content in foods varies from

#77. …………………….radiations have much greater penetration power than other radiation

#78. Food label must contain

#79. In can manufacturing, the steel plate is coated with a thin protective layer of

#80. A good packaging material should be

#81. The most germicidal wavelength commercially used for irradiation of food is

#82. By law, synthetic vinegar must contain al least ………….% acetic acid.

#83. In sprits, the concentration of alcohol varies

#84. The normal concentration of alcohol in wines varies

#85. In technologically advanced countries, the fermentation process is mainly used

#86. In alcoholic fermentation, the final product contains ————-% ethyl alcohol.

#87. ……………………….is natural anti-oxidant commonly used to prevent oxidation in fats and oils

#88. Tomato juice contains ………….% solids.

#89. Food security means

#90. Moisture form foods may be removed by

#91. On freezing, water expands in volume

#92. The boiling point of liquid Nitrogen is

#93. In CA storage, the concentration of CO2 is

#94. Ripening of mangoes can be delayed by applying

#95. The refrigerator is general purpose equipment in which temperature is controlled and maintained at

#96. Eggs are being dipped in ……………………before being brought inside the cold stores

#97. The life of food can doubled by merely lowering temperature of food by

#98. …………………….is the heart of vapor compression cycle refrigeration system

#99. In canning, the cans must be cooled to around…….°C to avoid over-cooking.

#100. The factors affecting heat penetration into food during canning

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Food Technology MCQs Online Quiz (Part 1)


 

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