Food Science Universe (FSU)

Food Technology MCQs Online Quiz (Part 10)

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#1. SNF stands for ________________ in milk

#2. ________________ is done by senses, it requires panels of experts which may be trained or untrained

#3. ________________ is also called as proximate or routine analysis

#4. ________________ is a branch of analytical chemistry which deals with the determination of chemical composition or change in composition or additives or adulterants or contaminants in food by using various techniques

#5. Nutritional material used for the growth of microorganisms is called as ________________

#6. Liquid medium for bacterial growth is termed as ________________

#7. Ropiness problem in bread is caused by the bacteria

#8. Fermentation in cereals & cake is ________________ due to production of acid & alcohols

#9. HACCP stands for ________________

#10. Yeast reproduce by ________________ & ________________

#11. ________________ & ________________ important industry yeast.

#12. ________________ is present in the form of calcium casenate phosphate complex

#13. Milk mainly consists of three main component as ________________ , ________________ , ________________

#14. Expectation error, stimulation error, logical error, Hallo effect, suggestion, contrast effect & positional bias the factors that effect ________________

#15. ________________ is that diet which contains sufficient amount of all the nutrients (Water, CHO, Proteins, Fat, fiber etc)

#16. ________________ is the consumption of nutrients less the requirement of body

#17. Below or above consumption of one or more nutrients than the requirement of body is called ________________

#18. Digestion occurs in ________________

#19. In ________________ the amino group of protein & aldehyde group of reducing sugar condense together & produce 4- hydroxymethyl furfural which’s brown in color

#20. When sugar heated above 300 degree, a brown insoluble colloidal is formed. This is called ________________

#21. When certain fruits & vegetables cut & placed in air for sometime they become brown. This is called ________________ browning

#22. Deficiency of Iodine cause ________________ in man

#23. Al, B, Ni, Sn, Cr used as packaging material are ________________ metals

#24. Fe, Cu, CO, MO, Zn, I2, Fl, Se are the ________________ group of minerals

#25. Na, K, Ca, Mg, P, S & Cl are the ________________ group of minerals

#26. Ratio of the water vapor pressure (at a given temperature) in equilibrium with a food to the vapor pressure of water at the same temperature is called ________________

#27. Ethylene production in case of climetric fruit is ________________

#28. A pH value at which a molecule has both positive &- negative charge & have no net charge & molecule is electrically neutral is called ________________

#29. The Amino acids which can be synthesized in the body according to the requirement of system called ________________

#30. Amino acids which are not synthesized in the body according to its requirement are called ________________

#31. All the enzymes ________________ in nature, except RNA

#32. Anaerobic breakdown of glucose into pyruvic acid in cytoplasm of cell is called ________________

#33. Glycolysis takes place in ________________

#34. The most abundant carbohydrate component of plant cell wall is ________________

#35. ________________ is animal starch

#36. The most common scale for preference testing is the nine point ________________

#37. ________________ enzyme break down the pectin

#38. Many fruits contain a gelling or thickening substance, ________________ , which incidentally is responsible for the setting or getting of conserves Jams

#39. ________________ inorganic elements in food have been classified into 2 groups according to their requirement in the body

#40. GLC stands for ________________

#41. ________________ is a separation technique in which a mixture is separated into its constituent parts

#42. HPLC stands for ________________

#43. N2 is multiplied with ________________ to obtain percent protein

#44. ________________ acid is a vitamin as well

#45. Equivalent weight of acetic acid is ________________

#46. Equivalent weight of Malic acid is ________________

#47. Equivalent weight of tartaric acid is ________________

#48. Equivalent weight of citric acid is ________________

#49. AAOCC Stands for ________________

#50. NFE stand for ________________

#51. 20% of difference of short & long patent flour is ________________

#52. ________________ & ________________ are predominant acid in the fruits &- vegetables

#53. Olive contain ________________ % oil droplets in cells.

#54. Avocado contain ________________ % oil droplets in cells.

#55. ________________ have higher sugar than all other fruits

#56. Fruit generally contains ________________ % water

#57. In apple disorder due to deficiency of calcium is ________________

#58. Deposition of fat in muscle fibers & make them tender is called ________________

#59. In composition of wheat, endosperm is ________________ %

#60. In composition of wheat germ is ________________ %

#61. In composition of wheat bran is ________________ %

#62. ________________ is 67% of the total product

#63. ________________ is 45% of the total product

#64. ________________ is the process in fruits & vegetables take off O2 (oxygen) & give off CO2 (Carbon dioxide)

#65. Benzoylperoxide is ________________ agent in wheat flour

#66. ________________ are those Kernal which do not break after cooking & during cooking

#67. ________________ is 2nd in the production in the world after wheat

#68. SGF Stands for ________________

#69. Straight Grade Flour (SGF) is ________________% of the flour

#70. ________________ is prepared from durum wheat

#71. ________________ is prepared from common wheat

#72. ________________ is the listing of characteristics which considered to be important by buyers & sellers

#73. ________________ is polymer of plant material which can not be digested by human digestive tract

#74. Addition of nutrients which already absent/naturally absent in food is called ________________

#75. Addition of nutrients which are lost during processing is called ________________

#76. Honey contains 20% moisture but does not show the growth of any mold or yeast because water in honey is physically bounded & have a ________________ water activity.

#77. Folic acid is also known as ________________

#78. Vitamin B3 is also called ________________

#79. Vitamin C as also known as ________________

#80. Vitamin ________________ is used to fortify vegetable ghee, margarine & other milk products

#81. Vitamin ________________ is used to fortify margarine & skimmed milk

#82. Vitamin ________________ is also known as visual pigments

#83. Vitamin ________________ is also called retinol

#84. ________________ soluble vitamins include B1, B2, Niacin B6, B12, folic acid, biotin

#85. ________________ soluble includes Vitamin A, D, E & K

#86. ________________ small organic molecules required for growth, development & maintenance of human body

#87. Copper, Iron, Light, heat & oxygen ________________ in oxidation

#88. In both plants & animals the primary source of energy is ________________

#89. Botanical name of wheat ________________

#90. Honey contains 20% moisture but does not show the growth of any mold or yeast because water in honey is ________________ bounded

#91. ________________ is also called as bread mold

#92. The range of pH for satisfactory bread making flour is ________________

#93. Flour with pH value below ________________ is generally too acidic & give poor results in bread making

#94. The ability of flour to withstand fermentation process & to produce a satisfactory loaf over a period of time is called ________________ of flour

#95. Water absorption capacity of flour depends upon the ________________ & ________________ of protein

#96. ________________ is the stage when starch is converted into gelly

#97. Food which are except the main oil dishes are called_____________________

#98. The difference b/w Climetric & non-Climetric fruit is due to the differences in ________________

#99. ________________ is destruction phase in senescence

#100. ________________ is synthetic phase in senescence

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Food Technology MCQs Online Quiz (Part 10)



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