August 30, 2017

Food Technology MCQs Online Quiz (Part 1)

Note: Please click on the finish button at the end of the quiz to see your score and correct answers

Results

Congratulations

 4,808 Total Views

Best of Luck for Next Time

 4,809 Total Views

#1. Food security means

#2. The green revolution is based on

#3. Post harvest losses in Pakistan accounts for

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

#5. The father of canning is

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

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

#8. Quality defects in food are caused by

#9. Enzymes are sensitive to

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

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

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

#13. Curative insect control program involves the use of

#14. Rodents can be controlled by

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

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

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

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

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

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

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

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

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

#24. Objective of heating processing is

#25. Factor affecting heat processing is

#26. The target microorganism in canning is

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

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

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

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

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

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

#33. Ripening of mangoes can be delayed by applying

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

#35. The boiling point of liquid Nitrogen is

#36. On freezing, water expands in volume

#37. Moisture form foods may be removed by

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

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

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

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

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

#43. The normal concentration of alcohol in wines varies

#44. In sprits, the concentration of alcohol varies

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

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

#47. A good packaging material should be

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

#49. Food label must contain

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

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

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

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

#54. Physical defects in food can be prevented by

#55. Pickle is the example of

#56. Rancidity is mainly concerned with

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

#58. “Surface drying” can be minimized by

#59. Enzymes are ———————–in nature

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

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

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

#63. Mechanical peeler is mostly used for

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

#65. The common example of filter aid is

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

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

#68. Direct heating over smokeless wood fire is called

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

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

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

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

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

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

#75. In canning, the objective of exhausting is

#76. The success of canning depends on

#77. The pH required for spore germination is

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

#79. Retort is used for

#80. The microorganisms multiply and die in

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

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

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

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

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

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

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

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

#89. In sugar molecule water exists in

#90. The pH scale ranges from

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

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

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

#94. The SI unit of wave length is

#95. The wave length of visible light spectra is

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

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

#98. Acidophilic milk is produced by

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

#100. Benzoic acid is preferred preservative for

Finish to See Results

Keywords:

Food Technology MCQs Online Quiz (Part 1)


 

 4,807 Total Views

Leave a Reply

Your email address will not be published.

WhatsApp chat