Food Science Universe (FSU)

Food Technology MCQs Online Quiz (Part 10)

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#1. Botanical name of wheat ________________

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

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

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

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

#6. ________________ is prepared from common wheat

#7. ________________ is prepared from durum wheat

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

#9. SGF Stands for ________________

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

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

#12. Benzoylperoxide is ________________ agent in wheat flour

#13. 20% of difference of short & long patent flour is ________________

#14. ________________ is 45% of the total product

#15. ________________ is 67% of the total product

#16. In composition of wheat bran is ________________ %

#17. In composition of wheat germ is ________________ %

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

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

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

#21. Fruit generally contains ________________ % water

#22. ________________ have higher sugar than all other fruits

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

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

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

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

#27. ________________ is synthetic phase in senescence

#28. ________________ is destruction phase in senescence

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

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

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

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

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

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

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

#36. ________________ is also called as bread mold

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

#38. 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.

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

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

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

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

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

#44. Vitamin ________________ is also called retinol

#45. Vitamin ________________ is also known as visual pigments

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

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

#48. Vitamin C as also known as ________________

#49. Vitamin B3 is also called ________________

#50. Folic acid is also known as ________________

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

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

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

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

#55. Deficiency of Iodine cause ________________ in man

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

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

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

#59. Digestion occurs in ________________

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

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

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

#63. SNF stands for ________________ in milk

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

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

#66. ________________ & ________________ important industry yeast.

#67. Yeast reproduce by ________________ & ________________

#68. HACCP stands for ________________

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

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

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

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

#73. ________________ 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

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

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

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

#77. NFE stand for ________________

#78. AAOCC Stands for ________________

#79. Equivalent weight of citric acid is ________________

#80. Equivalent weight of tartaric acid is ________________

#81. Equivalent weight of Malic acid is ________________

#82. Equivalent weight of acetic acid is ________________

#83. ________________ acid is a vitamin as well

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

#85. HPLC stands for ________________

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

#87. GLC stands for ________________

#88. 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 ________________

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

#90. ________________ enzyme break down the pectin

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

#92. ________________ is animal starch

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

#94. Glycolysis takes place in ________________

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

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

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

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

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

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

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Food Technology MCQs Online Quiz (Part 10)


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