September 6, 2017

Food Technology MCQs Online Quiz (Part 6)

Note: Please click on the finish button at the end of the quiz to see your score and correct answers



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#1. In lye peeling solution of is used:

#2. ————— is the example of filter aid

#3. In storage high concentration of CO2 and low concentration of O2 is used:

#4. —————-is used as firming agent in different fruits:

#5. The main objective of blanching are:

#6. The efficiency of blanching is checked by enzyme:

#7. —————is conducted to inactivate the pathogenic organism:

#8. LTLT pasteurization is carried out at a temperature °_:

#9. ————– is a preservation method in which food sealed in container is subjected to elevated temperature for definite period of time

#10. Total soluble solids are determined by:

#11. The amount of brine is determined by an instrument:

#12. A brine solution containing ———-% salt will gives a reading of 100 units:

#13. —————relationship is very important to kill the microbes.

#14. The time required to kill microorganisms at a given lethal temperature is called

#15. In quick freezing crystals are formed:

#16. In still air freezing the temperature ranged from ° _.

#17. In immersion freezing solution of is used:

#18. In cryogenic freezing liquid gases are used like:

#19. A solution from which water cannot be crystallizes is known as mixture:

#20. ————— is an operation in which water of the food is reduced under control conditions of temperature, humidity and airflow

#21. Due to high temperature, the outer surface of the food become dried while inside moisture is present is called as:

#22. For powder milk production drier is used:

#23. ————– drying is employed to increase the porosity of food particles to give them spongy look.

#24. In ————- moisture is first removed by dehydration followed by freezing:

#25. The intermediate moisture foods have—- %moisture contents.

#26. ————— are substances not intentionally added to food but are present in food as a result of production & processing.

#27. —————helps to form homogeneous mixture of oil and water.

#28. ————–help to improve the filterability and appearance of food

#29. Choice of additive depends upon its

#30. ————– is a flavour enhancer

#31. 2, 4, 5-trichlorophenoxyacetic acid is used as —————- agent

#32. ————– provides artificial almond flavour

#33. Vinegar contains at least 4% of ———– acid

#34. In alcohol fermentation ————– is used to convert sugar into alcohol

#35. The genera used for acetic fermentation is

#36. Lactic fermentation is generally used in ————– industry

#37. The frequency of radiation is measured in term of

#38. UV rays have a wavelength between

#39. Radiation sterilization is called as

#40. When ionizing radiation strike the water molecule, it split- technically called

#41. Any substance which is added intentionally to food for any aspect of production, processing, storage and packaging is called ————-

#42. To enhance the protein quality ———– amino acid is used

#43. Among the different food components, —————- is gaining popularity now a days

#44. The emulsifier present in milk is ————-

#45. Water binding agents are called as —————

#46. Saccharine is ———– time sweeter than sucrose

#47. Mineral binding agents are known are —————-

#48. The sugar which we use usually daily is called as ————–

#49. Cyclamate is ————— time sweeter than sucrose

#50. Vitamin A is called as —————

#51. Vitamin C is a ————- soluble vitamin

#52. Among the fatty acid ————- is used as nutritional additive

#53. Iron is primarily found in ————–

#54. Iodine deficiency leads to ————-

#55. When two immiscible liquid dispersed together is known as ————–

#56. For preservation purpose ———— salt is used

#57. ————– is used for curing meat

#58. ————–is the example of biological derived antimicrobial

#59. Among the acids, ————- shows the antioxidant activity

#60. Vitamin E is also called —————

#61. ————– are the biocatalysts occur in living system that speed up the reaction

#62. Enzymes have ———— classes

#63. ————– enzyme is extracted from papaya

#64. Enzyme assay is conducted to determine its ————-

#65. Meat tenderizing enzyme is —————-

#66. Colour exempt for certification is called ————–

#67. FD & C dyes are water soluble colorants that colour by ————–

#68. Red colour of tomato is due to pigment ————-

#69. ————— modify and enhance flavour

#70. Cream of tartar used in baking powder is —————

#71. ————– is used as anti-browning agent

#72. ————— gives artificial banana flavour

#73. —————is used as sequestrants

#74. FD & C dyes belong to following class

#75. Toxicological effect of synthetic colorant is ————– than natural colour

#76. In honey ————– is the most abundant sugar

#77. ————— is used to control ropiness in bread

#78. —————- is the protein obtained from animal hides and bones

#79. Calcium and phosphorous are in the category of —————- minerals

#80. Deficiency of iron cause —————–

#81. In Pakistan different micro nutrient deficiencies exists like ————–

#82. The emulsifiers used in dairy ice cream are —————-

#83. Additives are used in food to make it —————-

#84. Alkyl esters of p-hydroxy benzoic acid are called as ——————-

#85. High intake of NaCl cause —————-

#86. The major antioxidant used in food fats and oils is ——————

#87. Heating of amino acid with glucose induce the formation of nitrosamine that cause ————-

#88. Packaging material should be ————–

#89. Nitrate and nitrite are valuable in controlling toxin forming organisms ————-

#90. Toxin produced by storage fungi are called ————-

#91. The toxin produced by ————– is known as aflatoxin

#92. Brucellosis is known as —————-

#93. The disease associated with Salmonella infection is —————

#94. Shigella is belonging to family ————–

#95. A ————- is cyanogenic glycoside present in bitter almond

#96. Rout of exposure of toxicity is —————

#97. The toxic pigment present in cotton seed is known as ————–

#98. Phytates bind the absorption of ————-

#99. Raw egg white contains a protein ————– which binds biotin

#100. The metallic toxicity is due to ————-

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Food Technology MCQs Online Quiz (Part 6)


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