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#1. Most plant layouts are simulated by one of the following development:
#2. At what temperature is hot water used in CIP system for sterilisation:
#3. Pressures employed to blast off soils from surfaces of equipment range between:
#4. Which is not a chemical sanitizer:
#5. A good water conditioning agent is:
#6. EDTA stands for:
#7. Mark the one which is not a surface active agent:
#8. Mark the one which is not an alkaline detergent:
#9. Acid detergents are useful for removing:
#10. One of the following is not a detergent:
#11. A good detergent should not posses one of the following properties:
#12. Food processing spills give rise to:
#13. How many types of soils are encountered in food processing plants:
#14. What is the usual concentration of sodium hydroxide used for CI”P in a still beverage plant:
#15. Which is not an objective of good plant layout:
#16. Unsuitable material for the construction of food processing equipment is:
#17. Suitable equipment for a food processing plant is one that has:
#18. Auxiliary facilities in a food processing industry include:
#19. Slope in drains in food processing areas should be:
#20. Use of tiled floors in dairy industry is:
#21. When does the thermal shock occur on food processing floor:
#22. How many shocks the floor has to withstand in a food processing industry
#23. Second most common source of accidents in food industries is:
#24. A good design of a food processing plant must ensure:
#25. No food industry can be established in a locality that lacks:
#26. Milk fifteen days after calving is actually free from :
#27. Enzymes in nature are :
#28. The enzymes in milk may come from:
#29. Buffer solution is one which:
#30. The whey proteins include:
#31. The term milk serum is applied for:
#32. Milk proteins may be classified in various ways according to:
#33. Buffalo milk fat percentage ranges in between:
#34. Iodine value is measured by:
#35. Iodine value is the percentage of iodine:
#36. Milk contains vitamins:
#37. The yellow color of cow milk fat is due to:
#38. Milk fat consists of:
#39. Which type of labour in a food industry is migratory:
#40. In milk the whey proteins are in:
#41. The typical characteristics of a colloid are:
#42. Example of colloidal solution is:
#43. When milk and cream turn to butter there is a phase inversion from an:
#44. Butter is an:
#45. Milk is:
#46. Fat globules in sheep’s milk range in size:
#47. Contamination of milk is caused to a great extent by:
#48. Fresh milk from a healthy cow is practically free from:
#49. Milk leaves the udder at a temperature of about:
#50. Milk is a food which provides:
#51. A good source of niacin is
#52. Deficiency of Vitamin-A occurs in people:
#53. Vitamin-A is stored in the body in:
#54. Vitamin A participates in the formation of:
#55. Vitamin C is lost due to:
#56. Deficiency of vitamin C results in:
#57. Excessive consumption of Vit. C may lead to:
#58. Best source of vitamin C is:
#59. The disease caused by the deficiency of vitamin B-12 is:
#60. In which pH range pantothenic acid is more stable:
#61. Pantothenic acid is required for the formation of:
#62. Deficiency of folic acid results in:
#63. Deficiency of vitamin B-6 results in:
#64. Consumption of vitamin-A in doses more than 25,000 IU adversely affects:
#65. Vit B-2 is particularly sensitive to:
#66. Vit B-2 occurs in the form of a co-enzyme
#67. The disease caused by the deficiency of vit B-1 is:
#68. Vitamin B-1 occurs in animal tissues as
#69. Vitamin B-1 is also called
#70. The possible toxic effect of excess protein consumption over a long period is:
#71. What is the recommended dietary allowance (RDA) of protein of a male student weighting 67 kg
#72. What is the protein RDA of a female student weighing 58 kg:
#73. One gram of protein supplies energy approximately:
#74. The synthesis of protein is directed by:
#75. The two essential amino acids required in largest quantity by men are:
#76. Deficiency of Vitamin-K in the body results in:
#77. Site for a food processing plant must have:
#78. Food processing industry should not be located near:
#79. Working capital in a food industry is needed for the:
#80. Fixed investment in a food industry is required for:
#81. The end products of a food processing industry must be:
#82. In terms of labour employed, food industry in Pakistan ranks next to:
#83. How much iodine is contained in the body of an adult?
#84. Major role of chlorine in the body is:
#85. Which of the following food is rich in calcium
#86. Anti-nutritional factor that hinders the absorption of calcium is:
#87. How much calcium is stored in the skeleton
#88. An important major function of inorganic materials is:
#89. A dipeptide is formed when:
#90. An important function of Vitamin-K is:
#91. A good source of Vitamin-K is:
#92. Vitamin-K activity is found in a fat-soluble compound called:
#93. Where is Vitamin-E stored in the body
#94. An important role of Vitamin-E in human body is:
#95. A natural sources of Vitamin-E is:
#96. Vitamin-E is called
#97. How much Vitamin-D is lost during cooking:
#98. In adults deficiency of Vitamin-D results in:
#99. Vitamin D-2 can be obtained from vegetables by:
#100. Vitamin-D is closely related to:
Keywords:
Food Technology MCQs Online Quiz (Part 4)
