Food Science Universe (FSU)

Food Technology MCQs Online Quiz (Part 3)

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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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