Food Science Universe (FSU)

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



 4,715 Total Views

Best of Luck for Next Time

 4,716 Total Views

#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 ————-

Finish to See Results


Food Technology MCQs Online Quiz (Part 6)


 4,714 Total Views

Leave a Reply

Your email address will not be published. Required fields are marked *

WhatsApp chat