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#1. Beverages are consumed for
#2. The post harvest losses are
#3. Most commonly processed juice is
#4. The causes of post harvest losses are
#5. Stages of post harvest losses are
#6. True teas come from which portion of plant
#7. In drying of fruit which chemical is used to minimize browning
#8. The alkalinity of water that used for beverage must be low
#9. Total solids for water to be used in preparing fruit juice beverage should not exceed
#10. How much produced is wasted due to improper post harvest handling
#11. Best timing of harvesting of fruit during the day is
#12. The fruit which are harvested by hand
#13. The main types of mechanical damages are
#14. Criteria for harvesting of tomatoes are
#15. Beverage are classified as
#16. Which of the following is stimulating beverage
#17. The major ingredients of carbonated soft drink in addition to water is
#18. The most common sugar used in soft drink
#19. The sugar contributes to beverage
#20. No calories soft drinks are sweetened with non-nutritive sweeteners such as
#21. The percentage of water in carbonated soft drink is
#22. For preparing of fruit juice beverage the maximum alkalinity level for water is
#23. Total soluble solids for ready to drink beverage should be
#24. The maximum concentration of alcohol in beer is
#25. Which of following include in fermented beverage
#26. Lycopene present in
#27. The “eyes” in swiss cheese are formed by the growth of:-
#28. Chilling injuries arising from the exposure of the products to a temperature
#29. The volatile toxic substances accumulate in the tissue when fruit are stored in an environment of
#30. What is the form of membrane lipids in fruits and vegetables that are resistant to chilling
#31. Fresh fruits, and vegetables as apples, oranges and carrots, keep best at temperature
#32. “Surface pitting” is a characteristic chilling injury in
#33. “Internal discolouration” is a common symptom of chilling injury in
#34. The pH of fruit tissues is generally
#35. Which organic acid present in apple
#36. For storing different kinds of fruit together it is essential that their temperature requirement
#37. Pre-cooling of fruit and vegetables is done at a temperature
#38. Which antioxidant is abundant in citrus fruit
#39. Antinutritional factor in tea is
#40. In most fruit juices the major portion of total soluble solids is consists of
#41. The enzyme which is responsible for browning of fruit and vegetables is
#42. The enzyme which produce bad smelling aldehydes in vegetables
#43. The microbiological and nutritional shelf life of minimally processed food should be preferably up to
#44. The quality problem for sliced apple and potato is
#45. Enzymatic browning in fruits and vegetables require
#46. The purpose of edible coating in minimally processed fruit and vegetables are
#47. In high oxygen modified atmosphere packaging the temperature should be in the range of
#48. HP processing of fruit and vegetables mean
#49. Apples develop “brown heart” a disorder due to accumulation of toxic substances if
#50. Fruits like banana , figs, grapes are more susceptible to development of “black mould rots” due to
#51. Eutectic temperature is the temperature at which product
#52. Which crops have the natural dormancy period
#53. Most suitable material for canning of vegetables is
#54. Most suitable method for vegetable blanching is by
#55. Temperature, concentration of CO2 & oxygen are the main environmental factors which influence the
#56. The fruit which is injured by exposure to temperature less than 11 ◦C is
#57. The main environmental factor in determining the rate of transpiration is
#58. Toxins produced during aerobic respiration of plant tissues that kills the cells if not removed are
#59. “Bitter pit” a storage disorder of apple is caused by any one of the following deficiency of the tissue
#60. Soft rot of citrus fruits is due to
#61. Criteria for harvesting of citrus fruits is based on
#62. Relative humidity generally recommended for the storage of fruits is
#63. In CA storage oxygen concentration is reduced from 21% to
#64. Plant hormone that play a key role in the ripening and senescence of fruits and vegetables is
#65. Chocolate liquor is a
#66. The word “tea” is of
#67. Sparkling water consist of carbonated distilled water and salts in which CO2 gas is added at the rate of
#68. Proper flavour and aroma of coffee is associated with
#69. Stimulating effect of coffee is due to
#70. Caffeine in coffee is present in the range of
#71. Ion-exchang resins are not preferred for water purification because of
#72. Teratogenesis means —————-.
#73. GRAS means —————-
#74. Raw fish contain an enzyme thiaminase that destroy the —————
#75. A process in which toxic compound undergoes a series of metabolic conversion, catalyzed by enzymes followed by excretory system is ————–
#76. Ripening of fruit requires
#77. Recomended Brix for syrup preparation is
#78. Recommended Brix for squash preparation is
#79. …………. enzyme is present in malted beverages
#80. Most common ingredient for beer is
#81. Most common germicidal for water treatment is
#82. Fruit punches are made by mixing
#83. Advantages of carbonation are
#84. The concentration of carbon dioxide in carbonated beverages varying from
#85. There should be atleast ……… % of pulp in fruit drink
#86. In soft drink flavours are stable to which temperature
#87. For black tea prcessing , fermentation of rolled leaves is done
#88. Principle method to dehydrate coffee beans extract
#89. Malignant tumors are the indication of ————–
#90. CA storage stands for
#91. Main objective of vegetable blanching is
#92. Causative spoilage organisms of dried fruits and vegetables are
#93. Bacterial growth is generally impossible when water activity reduces below
#94. Fermentation involved in mango pickle production is
#95. Potassium Sorbate in fruits and vegetable preservation is most effective against
#96. Organic acid as preservative are particularly effective against
#97. Storage life of fruits and vegetables is extended by keeping them in an atmosphere
#98. The enzyme used in fruit juice industry
#99. Most suitable method of fruit juice concentration
#100. Fruit flavour is complex of
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Food Technology MCQs Online Quiz (Part 7)