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#1. Suitable head space ________________ to ________________ inch is left n can. so that when can closure is finally accomplished, it will help in further processing
#2. The ___________ consists in determining the % ages of the moisture, ash, acidity, crude fat or other extract, protein, sugars &- crude fiber, the sub total subtracted from 100 represents the amount of carbohydrates other than sugars, but includes, gum, starch pectin etc
#3. ________________ analysis refers to the determination of a particular element or a compound present in the material
#4. ________________ analysis gives useful information, particularly from the nutritional & biochemical point of view
#5. Salometer is used to measure ________________ % in a compound
#6. ADA (Azodicarbon amide), Potassium bromate, ascorbic acid, cystene are the example of________________ in flour
#7. Carotenoids are ________________ in lipid
#8. Carotenoids are ________________ in water
#9. Cucumber, egg plant & tomato are ________________ as well as vegetables
#10. Asparagus is under the group of ________________ vegetable
#11. Artichoke is under the group of ________________ vegetable
#12. Lettuce & spinach grouped under ________________ vegetables
#13. ________________ & ________________ are important meat proteins
#14. ________________ reduces the copper in Fehling’s solution to red, insoluble cuprous oxide
#15. In case vegetable & meat canning ________________ is filled in cans
#16. In case of fruit canning ________________ is filled in b/w in spaces of the pieces of fruits
#17. ________________ in baking powder act as ________________ agent
#18. Baking powder is composed of ________________ , and acid, salt & starch
#19. Brown color of flour is due to ________________ portion
#20. Ash contents more in ________________ portion of the wheat grain
#21. Reducing agent ________________ the gluten strength
#22. Oxidizing agent ________________ the gluten strength
#23. H2SO4 is standardized by ________________
#24. ________________ is that solution whose concentration is known
#25. Refrectometer is calibrated at ________________ °C
#26. Cakes in which the weight of sucrose is equal to or exceeds that of the flour are called ________________
#27. Generally sucrose % age used in fermentation of flour ________________ %
#28. Which acids cause acidity in fruits
#29. Which Chemical is responsible for Heat production in Chilies?
#30. ______ science that deals with the fate or path of the food in the body
#31. ________________ is the example of water in oil emulsion
#32. ________________ is called animal fat
#33. ________________ is called pig fat
#34. Mayonnaise is an emulsion of ________________
#35. Fuller’s earth is used to remove ________________
#36. High sugar cakes very sweet & have ________________ texture with few tunnels
#37. In cakes & cookies ________________ is one of the principal ingredient, which makes for tenderness
#38. Cakes in which the weight of sucrose is less than that of flour called ________________
#39. ________________ is the instrument used to measure TSS (Total soluble solids)
#40. Food processor classifies all foods into three broad categories ________________ , ________________ & ________________
#41. Red color of tomato is due to ________________
#42. Flavors are ________________ compounds
#43. Enzyme ________________ is used for cheese making
#44. ________________ is called Pre-Pasteurization process
#45. The needle use for inoculating the culture is made up of ________________
#46. Most of the earth bacteria can’t utilize the agar so media remain ________________
#47. Agar Agar is used to ________________ the medium
#48. The crude fiber consists largely of ________________ together with a little ________________
#49. Nitrogen content is estimated by the ________________ method which is based on the determination of the amount of the reduced nitrogen present in the sample
#50. Lane & Eynon Method is used to determine the ________________ in a food sample
#51. Pickles are preserved by ________________
#52. ________________ is a heat treatment (65 °C – 68 °C) to kill vegetative forms of cell life in liquid
#53. ________________ is the only sugar which’s not fermented by yeast
#54. In the production of vegetable Ghee ________________ catalyst is used
#55. Mayonnaise is the example of ________________
#56. Two immiscible solution make miscible is called ________________
#57. In baking, where mould growth is feared ________________ are employed
#58. Use of sulphurdioxide & benzoic acid is common in the ________________ & ________________ industry
#59. ________________ & ________________ are lost during the process of milling of wheat flour
#60. CAS stands for ________________
#61. Blanching is also known as ________________
#62. Sugar, act as preservative at concentration of above ________________ %
#63. Bacteria involved in pickle preservation are ________________
#64. High % age of sucrose will ________________ the rate of fermentation
#65. ISO stands for ________________
#66. Protein is present in milk as ________________
#67. ________________ is father of canning
#68. ________________ is a rich source of Vitamin-C
#69. Ca or Na propionates or sorbic acid is used to inhibit ________________ growth in bread
#70. For bread making, the dough pH should be ________________
#71. ________________ bread is resulted from the growth of pigmented bacteria____________
#72. ________________ Yeast like fungi cause chalky
#73. Moldiness in bread is caused by ________________, ________________ & ________________
#74. White spots on bread is the indication of ________________ bread
#75. Natural Ripening agent in fruits is ________________
#76. All the egg cholesterol is present in egg ________________
#77. White color of milk is attributed by ________________
#78. Yellow color of corn is due to the ________________ color pigment
#79. Starch is hydrolysed by ________________ & ________________
#80. Beta-amylase converts Dextrin into ________________
#81. Alpha-amylase converts starch into ________________
#82. Myoglobin, a red emulated protein closely related to ________________ of the red blood cell
#83. Principal pigment present in muscle cells of meat is ________________
#84. ________________ is the reserve form of energy in plant
#85. ________________ is any edible part of in striated muscle of an animal
#86. FDA stands for ________________
#87. ________________ is flavour intensifier used in meat & meat products
#88. Flavour is a combination of ________________, ________________ & ________________
#89. The real cause of degreening in nature fruit is ________________
#90. The brine is tested by a hydrometer commonly called ________________
#91. Pectin is ________________ in water
#92. Propectin is ________________ in water
#93. ________________ is the precursor of pectin
#94. Stickiness/buckiness in the dough is the result of ________________ of flour
#95. Starches ________________ in cold water
#96. Dextrin is hydrolytic product of ________________
#97. UHT stands for ________________
#98. HTST stands for ________________
#99. LTLT stands for ________________
#100. Starch may be composed of ________________ &________________
Keywords:
Food Technology MCQs Online Quiz (Part 11)
