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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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