August 30, 2017

Food Technology MCQs Online Quiz (Part 3)

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#1. Exhausting is carried out in the canning process to remove:

#2. Blanching is done in the processing of:

#3. Maltose on the hydrolysis provides:

#4. Oil content is more in:

#5. Fats are made of fatty acids and:

#6. In anaerobic fermentation sugar is converted into ethanol and:

#7. Rancidity is the spoilage of:

#8. Scalding is done in the processing of:

#9. Water soluble vitamin is:

#10. Roller drier is used for dehydration of:

#11. The principle behind freeze drying is:

#12. Rennet enzyme is used in the preparation of:

#13. In fish fishy flavor is due to:

#14. In the processing of poultry defeathering is carried out by:

#15. Refractometer is used for determination of:

#16. Food with pH 3.7-4.5 is:

#17. A semisolid product made by boiling fruit pulp with sugar is:

#18. Albumin is the protein of:

#19. Filled milk product in which butter fat has been replaced with: ———-

#20. Rancidity of fats can be prevented with vitamin:

#21. Candling method is used for grading of:

#22. Egg yolk is rich of:

#23. To prevent egg white coagulation during Pasteurization lower temperature of 52-53 °C for 1.5 min is used combined with:

#24. Lye solution is used for fruits:

#25. Caramelization results from heating action on:

#26. Kwashiorkor and Marasmus are the deficiency diseases of:

#27. Ascorbic acid deficiency disease is:

#28. Conversion of sugar into starch during ripening is desirable in: ——-

#29. Conversion of sugar into starch during ripening is desirable in: ——-

#30. Cider is a product obtained on fermentation the juice of:

#31. Thick wax coating usually reduces:

#32. The predominant acid present in the grape juice is:

#33. Safe moisture content of wheat is:

#34. The volume of the dough increases with:

#35. Amount of unsaturated fatty acids in oils is determined with:

#36. Phytic acid (anti-nutrient) inhibits the release of:

#37. Disorganization of egg white is done for controlling of:

#38. Homogenization is done to breakdown the size of:

#39. Casein is a protein of :

#40. Galactose is obtained from:

#41. Commonly used chemical preservative in bakery is:

#42. The common protein of wheat is:

#43. Clostridium Botulinum is

#44. Enzymes are

#45. Thermophiles grows at

#46. Type of yeast used for alcoholic fermentation is

#47. Effectiveness of blanching is determined by

#48. Cans after sterilization should be cooled up to

#49. Water activity of pure water is

#50. In egg white biotin (vitamin) tied up by a protein called

#51. Sucrose is:

#52. The removal of undesired part from fruits & vegetables is called:

#53. The reaction between protein & sugar is known:

#54. Pectin is:

#55. Carotenoid occurring in:

#56. During cutting of potatoes we use ascorbic acid as a:

#57. Fatty content of “Lard” is present in:

#58. Fats are solid due to the presence of more:

#59. Gas used as a refrigerant is:

#60. Micro-Kjeldhal method is used for nutrient analysis of:

#61. Carotene is the precursor for vitamin:

#62. Hops plants juice extract is used for flavor improvement of:

#63. Beer is prepared from:

#64. Spectrophotometer is working on the principle of:

#65. Vitamin essential for the function of coenzymes is:

#66. Peptide bond is present in:

#67. The boiling point of liquid nitrogen at atmospheric pressure is: ——–

#68. Electrophoresis technique is used for the qualitative test of:

#69. In artificial tenderization meat is treated with:

#70. We need water soluble vitamins daily dose in:

#71. Radiation Pasteurization treatment of food is called:

#72. Based on consumption pattern, the foods are divided into how many groups:

#73. Out of about 300 known nutrients the number of essential nutrients is:

#74. Balanced diet is one that contains:

#75. What percentage of the pregnant/lactating mothers are anaemic in Pakistan:

#76. Which of the following is not a function of water in the human body:

#77. How much water is supplied to the body through metabolic activity:

#78. How much water is lost through faeces

#79. What is the harmful effects of excess drinking of water

#80. Which group of bacteria should not be present in drinking water

#81. What is the minimum requirement of water per day in a temperate climate for a sedentary person:

#82. Which group of food has highest water content:

#83. How much energy is supplied by a gram of sugar:

#84. If the sweetness of sucrose is hundred units, what is the sweetness of glucose:

#85. Sugar that does not exist free in nature is:

#86. Beneficial roles of oligosacharides are:

#87. How many glucose units make up a molecule of starch:

#88. Water soluble fractions of dietary fibre do not include:

#89. Energy needs of an individual depend upon:

#90. Which foods are best source of energy in the body:

#91. One example of a saturated fatty acid is:

#92. An example of unsaturated fatty acid is:

#93. An essential fatty acid is:

#94. Lecithin falls in the group of:

#95. How much cholesterol is synthesized in the body of an average adult in a day:

#96. How much total energy should be obtained from fats and oils in a normal diet:

#97. A carbohydrate based fat substitute is:

#98. How many distinct groups are present in an amino acid:

#99. One of the following is an essential amino acid:

#100. One of the following is a non-essential amino acid:

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Food Technology MCQs Online Quiz (Part 3)


 

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