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#1. Beer is prepared from:
#2. What percentage of the pregnant/lactating mothers are anaemic in Pakistan:
#3. Balanced diet is one that contains:
#4. Out of about 300 known nutrients the number of essential nutrients is:
#5. Based on consumption pattern, the foods are divided into how many groups:
#6. Radiation Pasteurization treatment of food is called:
#7. We need water soluble vitamins daily dose in:
#8. In artificial tenderization meat is treated with:
#9. Electrophoresis technique is used for the qualitative test of:
#10. The boiling point of liquid nitrogen at atmospheric pressure is: ——–
#11. Peptide bond is present in:
#12. Vitamin essential for the function of coenzymes is:
#13. Spectrophotometer is working on the principle of:
#14. Which of the following is not a function of water in the human body:
#15. Hops plants juice extract is used for flavor improvement of:
#16. Carotene is the precursor for vitamin:
#17. Micro-Kjeldhal method is used for nutrient analysis of:
#18. Gas used as a refrigerant is:
#19. Fats are solid due to the presence of more:
#20. Fatty content of “Lard” is present in:
#21. During cutting of potatoes we use ascorbic acid as a:
#22. Carotenoid occurring in:
#23. Pectin is:
#24. The reaction between protein & sugar is known:
#25. The removal of undesired part from fruits & vegetables is called:
#26. Water soluble fractions of dietary fibre do not include:
#27. One of the following is a non-essential amino acid:
#28. One of the following is an essential amino acid:
#29. How many distinct groups are present in an amino acid:
#30. A carbohydrate based fat substitute is:
#31. How much total energy should be obtained from fats and oils in a normal diet:
#32. How much cholesterol is synthesized in the body of an average adult in a day:
#33. Lecithin falls in the group of:
#34. An essential fatty acid is:
#35. An example of unsaturated fatty acid is:
#36. One example of a saturated fatty acid is:
#37. Which foods are best source of energy in the body:
#38. Energy needs of an individual depend upon:
#39. Sucrose is:
#40. How many glucose units make up a molecule of starch:
#41. Beneficial roles of oligosacharides are:
#42. Sugar that does not exist free in nature is:
#43. If the sweetness of sucrose is hundred units, what is the sweetness of glucose:
#44. How much energy is supplied by a gram of sugar:
#45. Which group of food has highest water content:
#46. What is the minimum requirement of water per day in a temperate climate for a sedentary person:
#47. Which group of bacteria should not be present in drinking water
#48. What is the harmful effects of excess drinking of water
#49. How much water is lost through faeces
#50. How much water is supplied to the body through metabolic activity:
#51. In fish fishy flavor is due to:
#52. Caramelization results from heating action on:
#53. Lye solution is used for fruits:
#54. To prevent egg white coagulation during Pasteurization lower temperature of 52-53 °C for 1.5 min is used combined with:
#55. Egg yolk is rich of:
#56. Candling method is used for grading of:
#57. Rancidity of fats can be prevented with vitamin:
#58. Filled milk product in which butter fat has been replaced with: ———-
#59. Albumin is the protein of:
#60. A semisolid product made by boiling fruit pulp with sugar is:
#61. Food with pH 3.7-4.5 is:
#62. Refractometer is used for determination of:
#63. In the processing of poultry defeathering is carried out by:
#64. Kwashiorkor and Marasmus are the deficiency diseases of:
#65. Rennet enzyme is used in the preparation of:
#66. The principle behind freeze drying is:
#67. Roller drier is used for dehydration of:
#68. Water soluble vitamin is:
#69. Scalding is done in the processing of:
#70. Rancidity is the spoilage of:
#71. In anaerobic fermentation sugar is converted into ethanol and:
#72. Fats are made of fatty acids and:
#73. Oil content is more in:
#74. Maltose on the hydrolysis provides:
#75. Blanching is done in the processing of:
#76. Homogenization is done to breakdown the size of:
#77. In egg white biotin (vitamin) tied up by a protein called
#78. Water activity of pure water is
#79. Cans after sterilization should be cooled up to
#80. Effectiveness of blanching is determined by
#81. Type of yeast used for alcoholic fermentation is
#82. Thermophiles grows at
#83. Enzymes are
#84. Clostridium Botulinum is
#85. The common protein of wheat is:
#86. Commonly used chemical preservative in bakery is:
#87. Galactose is obtained from:
#88. Casein is a protein of :
#89. Exhausting is carried out in the canning process to remove:
#90. Disorganization of egg white is done for controlling of:
#91. Phytic acid (anti-nutrient) inhibits the release of:
#92. Amount of unsaturated fatty acids in oils is determined with:
#93. The volume of the dough increases with:
#94. Safe moisture content of wheat is:
#95. The predominant acid present in the grape juice is:
#96. Thick wax coating usually reduces:
#97. Cider is a product obtained on fermentation the juice of:
#98. Conversion of sugar into starch during ripening is desirable in: ——-
#99. Conversion of sugar into starch during ripening is desirable in: ——-
#100. Ascorbic acid deficiency disease is:
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Food Technology MCQs Online Quiz (Part 3)
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