Food Science Universe (FSU)

Food Technology MCQs Online Quiz (Part 6)

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

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

#3. FD & C dyes belong to following class

#4. —————is used as sequestrants

#5. ————— gives artificial banana flavour

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

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

#8. ————— modify and enhance flavour

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

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

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

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

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

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

#15. Enzymes have ———— classes

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

#17. Vitamin E is also called —————

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

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

#20. ————– is used for curing meat

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

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

#23. Iodine deficiency leads to ————-

#24. Iron is primarily found in ————–

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

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

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

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

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

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

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

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

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

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

#35. Brucellosis is known as —————-

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

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

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

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

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

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

#42. High intake of NaCl cause —————-

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

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

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

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

#47. Deficiency of iron cause —————–

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

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

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

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

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

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

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

#55. For powder milk production drier is used:

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

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

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

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

#60. In immersion freezing solution of is used:

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

#62. In quick freezing crystals are formed:

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

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

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

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

#67. Total soluble solids are determined by:

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

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

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

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

#72. The main objective of blanching are:

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

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

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

#76. UV rays have a wavelength between

#77. Vitamin A is called as —————

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

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

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

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

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

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

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

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

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

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

#88. Radiation sterilization is called as

#89. In lye peeling solution of is used:

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

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

#92. The genera used for acetic fermentation is

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

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

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

#96. 2, 4, 5-trichlorophenoxyacetic acid is used as —————- agent

#97. ————– is a flavour enhancer

#98. Choice of additive depends upon its

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

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

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Food Technology MCQs Online Quiz (Part 6)



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