September 7, 2017

Food Technology MCQs Online Quiz (Part 11)

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#1. The real cause of degreening in nature fruit is ________________

#2. Natural Ripening agent in fruits is ________________

#3. White spots on bread is the indication of ________________ bread

#4. Moldiness in bread is caused by ________________, ________________ & ________________

#5. ________________ Yeast like fungi cause chalky

#6. ________________ bread is resulted from the growth of pigmented bacteria____________

#7. For bread making, the dough pH should be ________________

#8. Ca or Na propionates or sorbic acid is used to inhibit ________________ growth in bread

#9. ________________ is a rich source of Vitamin-C

#10. ________________ is father of canning

#11. Protein is present in milk as ________________

#12. ISO stands for ________________

#13. Pickles are preserved by ________________

#14. Bacteria involved in pickle preservation are ________________

#15. Sugar, act as preservative at concentration of above ________________ %

#16. Blanching is also known as ________________

#17. CAS stands for ________________

#18. ________________ & ________________ are lost during the process of milling of wheat flour

#19. Use of sulphurdioxide & benzoic acid is common in the ________________ & ________________ industry

#20. In baking, where mould growth is feared ________________ are employed

#21. Two immiscible solution make miscible is called ________________

#22. Mayonnaise is the example of ________________

#23. In the production of vegetable Ghee ________________ catalyst is used

#24. ________________ is the only sugar which’s not fermented by yeast

#25. ________________ is a heat treatment (65 °C – 68 °C) to kill vegetative forms of cell life in liquid

#26. High % age of sucrose will ________________ the rate of fermentation

#27. Starch may be composed of ________________ &________________

#28. LTLT stands for ________________

#29. HTST stands for ________________

#30. UHT stands for ________________

#31. Dextrin is hydrolytic product of ________________

#32. Starches ________________ in cold water

#33. Stickiness/buckiness in the dough is the result of ________________ of flour

#34. ________________ is the precursor of pectin

#35. Propectin is ________________ in water

#36. Pectin is ________________ in water

#37. The brine is tested by a hydrometer commonly called ________________

#38. All the egg cholesterol is present in egg ________________

#39. Flavour is a combination of ________________, ________________ & ________________

#40. ________________ is flavour intensifier used in meat & meat products

#41. FDA stands for ________________

#42. ________________ is any edible part of in striated muscle of an animal

#43. ________________ is the reserve form of energy in plant

#44. Principal pigment present in muscle cells of meat is ________________

#45. Myoglobin, a red emulated protein closely related to ________________ of the red blood cell

#46. Alpha-amylase converts starch into ________________

#47. Beta-amylase converts Dextrin into ________________

#48. Starch is hydrolysed by ________________ & ________________

#49. Yellow color of corn is due to the ________________ color pigment

#50. White color of milk is attributed by ________________

#51. ________________ is the instrument used to measure TSS (Total soluble solids)

#52. Refrectometer is calibrated at ________________ °C

#53. ________________ is that solution whose concentration is known

#54. H2SO4 is standardized by ________________

#55. Oxidizing agent ________________ the gluten strength

#56. Reducing agent ________________ the gluten strength

#57. Ash contents more in ________________ portion of the wheat grain

#58. Brown color of flour is due to ________________ portion

#59. Baking powder is composed of ________________ , and acid, salt & starch

#60. ________________ in baking powder act as ________________ agent

#61. In case of fruit canning ________________ is filled in b/w in spaces of the pieces of fruits

#62. In case vegetable & meat canning ________________ is filled in cans

#63. Suitable head space ________________ to ________________ inch is left n can. so that when can closure is finally accomplished, it will help in further processing

#64. ________________ & ________________ are important meat proteins

#65. Lettuce & spinach grouped under ________________ vegetables

#66. Artichoke is under the group of ________________ vegetable

#67. Asparagus is under the group of ________________ vegetable

#68. Cucumber, egg plant & tomato are ________________ as well as vegetables

#69. Carotenoids are ________________ in water

#70. Carotenoids are ________________ in lipid

#71. ADA (Azodicarbon amide), Potassium bromate, ascorbic acid, cystene are the example of________________ in flour

#72. Salometer is used to measure ________________ % in a compound

#73. ________________ analysis gives useful information, particularly from the nutritional & biochemical point of view

#74. ________________ analysis refers to the determination of a particular element or a compound present in the material

#75. 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

#76. ________________ reduces the copper in Fehling’s solution to red, insoluble cuprous oxide

#77. Lane & Eynon Method is used to determine the ________________ in a food sample

#78. Nitrogen content is estimated by the ________________ method which is based on the determination of the amount of the reduced nitrogen present in the sample

#79. The crude fiber consists largely of ________________ together with a little ________________

#80. Agar Agar is used to ________________ the medium

#81. Most of the earth bacteria can’t utilize the agar so media remain ________________

#82. The needle use for inoculating the culture is made up of ________________

#83. ________________ is called Pre-Pasteurization process

#84. Enzyme ________________ is used for cheese making

#85. Flavors are ________________ compounds

#86. Red color of tomato is due to ________________

#87. Food processor classifies all foods into three broad categories ________________ , ________________ & ________________

#88. Cakes in which the weight of sucrose is equal to or exceeds that of the flour are called ________________

#89. Cakes in which the weight of sucrose is less than that of flour called ________________

#90. In cakes & cookies ________________ is one of the principal ingredient, which makes for tenderness

#91. High sugar cakes very sweet & have ________________ texture with few tunnels

#92. Fuller’s earth is used to remove ________________

#93. Mayonnaise is an emulsion of ________________

#94. ________________ is called pig fat

#95. ________________ is called animal fat

#96. ________________ is the example of water in oil emulsion

#97. ______ science that deals with the fate or path of the food in the body

#98. Which Chemical is responsible for Heat production in Chilies?

#99. Which acids cause acidity in fruits

#100. Generally sucrose % age used in fermentation of flour ________________ %

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Food Technology MCQs Online Quiz (Part 11)


 

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