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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)
