Food Science Universe (FSU)

Food Technology MCQs Online Quiz (Part 11)

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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 ________________ &________________

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Food Technology MCQs Online Quiz (Part 11)


 

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