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Food Technology MCQs Online Quiz (Part 4)

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#1. A dipeptide is formed when:

#2. The two essential amino acids required in largest quantity by men are:

#3. The synthesis of protein is directed by:

#4. One gram of protein supplies energy approximately:

#5. What is the protein RDA of a female student weighing 58 kg:

#6. What is the recommended dietary allowance (RDA) of protein of a male student weighting 67 kg

#7. The possible toxic effect of excess protein consumption over a long period is:

#8. Vitamin B-1 is also called

#9. Vitamin B-1 occurs in animal tissues as

#10. The disease caused by the deficiency of vit B-1 is:

#11. Vit B-2 occurs in the form of a co-enzyme

#12. Vit B-2 is particularly sensitive to:

#13. A good source of niacin is

#14. Deficiency of vitamin B-6 results in:

#15. Deficiency of folic acid results in:

#16. Pantothenic acid is required for the formation of:

#17. In which pH range pantothenic acid is more stable:

#18. The disease caused by the deficiency of vitamin B-12 is:

#19. Best source of vitamin C is:

#20. Excessive consumption of Vit. C may lead to:

#21. Deficiency of vitamin C results in:

#22. Vitamin C is lost due to:

#23. Vitamin A participates in the formation of:

#24. Vitamin-A is stored in the body in:

#25. Deficiency of Vitamin-A occurs in people:

#26. Consumption of vitamin-A in doses more than 25,000 IU adversely affects:

#27. Vitamin-D is closely related to:

#28. Vitamin D-2 can be obtained from vegetables by:

#29. In adults deficiency of Vitamin-D results in:

#30. How much Vitamin-D is lost during cooking:

#31. Vitamin-E is called

#32. A natural sources of Vitamin-E is:

#33. An important role of Vitamin-E in human body is:

#34. Where is Vitamin-E stored in the body

#35. Vitamin-K activity is found in a fat-soluble compound called:

#36. A good source of Vitamin-K is:

#37. An important function of Vitamin-K is:

#38. Deficiency of Vitamin-K in the body results in:

#39. An important major function of inorganic materials is:

#40. How much calcium is stored in the skeleton

#41. Anti-nutritional factor that hinders the absorption of calcium is:

#42. Which of the following food is rich in calcium

#43. Major role of chlorine in the body is:

#44. How much iodine is contained in the body of an adult?

#45. In terms of labour employed, food industry in Pakistan ranks next to:

#46. The end products of a food processing industry must be:

#47. Fixed investment in a food industry is required for:

#48. Working capital in a food industry is needed for the:

#49. Food processing industry should not be located near:

#50. Site for a food processing plant must have:

#51. Which type of labour in a food industry is migratory:

#52. No food industry can be established in a locality that lacks:

#53. A good design of a food processing plant must ensure:

#54. Second most common source of accidents in food industries is:

#55. How many shocks the floor has to withstand in a food processing industry

#56. When does the thermal shock occur on food processing floor:

#57. Use of tiled floors in dairy industry is:

#58. Slope in drains in food processing areas should be:

#59. Auxiliary facilities in a food processing industry include:

#60. Suitable equipment for a food processing plant is one that has:

#61. Unsuitable material for the construction of food processing equipment is:

#62. Which is not an objective of good plant layout:

#63. Most plant layouts are simulated by one of the following development:

#64. How many types of soils are encountered in food processing plants:

#65. Food processing spills give rise to:

#66. A good detergent should not posses one of the following properties:

#67. One of the following is not a detergent:

#68. Acid detergents are useful for removing:

#69. Mark the one which is not an alkaline detergent:

#70. Mark the one which is not a surface active agent:

#71. EDTA stands for:

#72. A good water conditioning agent is:

#73. Which is not a chemical sanitizer:

#74. Pressures employed to blast off soils from surfaces of equipment range between:

#75. At what temperature is hot water used in CIP system for sterilisation:

#76. What is the usual concentration of sodium hydroxide used for CI”P in a still beverage plant:

#77. Milk is a food which provides:

#78. Milk leaves the udder at a temperature of about:

#79. Fresh milk from a healthy cow is practically free from:

#80. Contamination of milk is caused to a great extent by:

#81. Fat globules in sheep’s milk range in size:

#82. Milk is:

#83. Butter is an:

#84. When milk and cream turn to butter there is a phase inversion from an:

#85. Example of colloidal solution is:

#86. The typical characteristics of a colloid are:

#87. In milk the whey proteins are in:

#88. Milk fifteen days after calving is actually free from :

#89. Milk fat consists of:

#90. The yellow color of cow milk fat is due to:

#91. Milk contains vitamins:

#92. Iodine value is the percentage of iodine:

#93. Iodine value is measured by:

#94. Buffalo milk fat percentage ranges in between:

#95. Milk proteins may be classified in various ways according to:

#96. The term milk serum is applied for:

#97. The whey proteins include:

#98. Buffer solution is one which:

#99. The enzymes in milk may come from:

#100. Enzymes in nature are :

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Food Technology MCQs Online Quiz (Part 4)


 

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