Food Science Universe (FSU)

Food Technology MCQs Online Quiz (Part 8)

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#1. _______________ is the Science that deals with the Path of the food in the body

#2. It is estimated that ——————-% of world production is lost after harvesting

#3. Food losses in Pakistan range from about ________ % in cereals

#4. Food supply can be increased ________% by reducing post harvest losses

#5. _____________ includes all treatments given to a foodstuff from the place of production to the point of consumption

#6. ____________ is the application of scientific & engineering principles to extend the shell life of food &- prevent deterioration

#7. ____________ involves knowledge about the nature of food, its composition, behaviour under different conditions of processing, preservation & storage, the causes of spoilage & the principles underlying methods of processing & preservations

#8. Cane sugar is called ______________

#9. Sugar cane is an example of ______________

#10. Meat, Fruits, Vegetables & cereals are example of ______

#11. ______________ is concerned with food supply, food Quality and Food safety

#12. ______________ was the father of canning

#13. Appert’s work was the discovery of the principle of ______________ by heat.

#14. ______________ are among the oldest food preservation techniques

#15. In dairy industry, a process for producing evaporated milk was patented in______

#16. The ______________ have been used as the basis in all common wealth countries including Pakistan

#17. In Pakistan, Food processing industry is the ________largest employer of labour

#18. Deficiency of Vitamin _____ is associated with night blindness & skin Keratinization

#19. Cholecalciferol is the natural form of ______________

#20. ____________ is produced in the body by the action of ultraviolet rays of the sun

#21. Rickets in Children is the result of deficiency of ______________

#22. ______________ act as antioxidants

#23. ______________ is associated with normal clotting of blood

#24. ______________ deficiency causes beriberi

#25. ______________ is a yellow, crystalline, water soluble compound

#26. Folic acid deficiency cause______________

#27. Biotin is the name given to Vitamin ______________

#28. Vitamin-C is also called ______________

#29. Ascorbic acid deficiency cause ______________

#30. Cystein, Cystine &-methionine are ________amino acid

#31. ______________ classifies all foods into 3 broad categories: Stable, semi perishable and perishable

#32. The foods in which the moisture contents and less than/below 15% is ______________

#33. The moisture content of natural semi-perishable foods ranges b/w ______________

#34. The foods in which the moisture content ranges b/w 80-95% is called ______________

#35. Apple Guava, Mango, Orange, Pineapple, Tomato are______________

#36. Lime, Lemon Juice and Pickles ______________

#37. Okra, Green Peas, Green beans &-leafy vegetables ______

#38. Foods having pH of below 3.7 called ______________

#39. Foods within the pH range _________ are called acid foods

#40. ______________ includes all foods that fall within the pH range of 5.0 to 4.5

#41. Foods with a pH range of ______________ are called low acid foods

#42. Most food poisoning organisms prefer to grow in the pH range of ______________

#43. Clostridium botulinum & clostridium sporogenes are______________ organisms

#44. The fruits & vegetables contain an insoluble stiffening material called ______________

#45. The term ______________ means selfdestruction & refers to the deteriorative changes originating from within the food system

#46. The oxidative rancidity in oils &-fats is a typical example of ______________ induced deteriorative process in foods

#47. Oxidative rancidity can be accelerated by the presence of certain divalent & polyvalent______________

#48. When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen, becomes ______________

#49. Color changes leading to brown, grey &-others in fresh &-cured meat can also arise from ______________

#50. When sugars heated under controlled conditions in the absence of water, they form anhydro sugar, that readily polymerize to give typical taint & brown pigment this process’s called ______________

#51. Chemically or bio-chemically, enzymes are primarily ______________ in nature

#52. Some bacteria like ______________ produce toxins that cause food poisoning

#53. Cytochrome oxidase &-alcohol dehydrogenase are the example of ____ enzymes

#54. Transminase is an example of ______________ enzyme

#55. Esterases, Proteinases, alkali & acid phosphates belong to ______________ enzyme

#56. Fumerase is an example of ______________enzyme

#57. Racemases belongs to ______________ enzyme

#58. Pyruvate carboxylase is an example of ______________ enzyme

#59. The efficiency of an enzyme is greatly influenced by the ______________

#60. ____________ bacteria grow best within the temperature range of 45 °C – 55 °C

#61. ______________ bacteria grow best at room temperature 20 °C – 30 °C

#62. ______________ bacteria grow best at refrigeration temperature 4 °C – 10 °C

#63. Pure water has an Aw (water activity)______________

#64. Fresh foods have Aw ______________

#65. Dried foods have Aw of ______________ or even less

#66. ________ is commonly applied to plant material in order to destroy some enzyme systems prior to canning, cold storage, freezing or dehydration

#67. Tyndallization is more reliable than ______________

#68. ______________ is the method of food preservation in which food contained in a permanently sealed container is subjected to an elevated temperature for a definite period of time and then cooled

#69. Some substances are added intentionally to foods for the purpose of making more profit generally termed as ______________

#70. Many substances enter foodstuffs accidentally during production, processing, storage & handling often referred to as food ______________

#71. Many chemicals and added intentionally during production, processing or storage to improve or enhance the qualities of the foods stuff termed as______________

#72. ______________ is used to whiten the color of fresh whole for the production of some kinds of cheese

#73. ______________ is naturally occurring antioxidant

#74. BHA & BHT are the example of ______________

#75. ______________ is the example of antiripening agent

#76. The examples of thickening agents are ______________

#77. The most Commonly used leavening agents in bakery are ______________

#78. In the production of Carbonated beverages CO2 and ______________ are common additives used as preservative

#79. Sorbic Acid and ______________ are the preservatives used in bread preparation

#80. The Final Products of alcoholic fermentation are ______________

#81. Saccharomyces cerevisiae is the example of ______________

#82. Beer is produced from ______________

#83. Soy Sauce is the fermented product of ______________

#84. Cereals are fermented to produce ______________

#85. Tea is the example of fermentation______________

#86. The examples of fermented dairy products are ______________

#87. ______________ is the acetic acid producing bacteria

#88. Vinegar is a product of ______________ fermentation

#89. In dairy Industry ______________ bacteria are most often used to convert milk sugar to lactic acid

#90. The term ______ is sometimes used to denote both sensation and the substance

#91. ______________ is present in rancid butter

#92. Esters are similar to ______________

#93. Ethylbutyrate is well known for its ______________ like aroma

#94. ______________ is well known for its banana like aroma

#95. Diacetyl is present in ______________

#96. Delta lactones are important in ______________

#97. Eugenol is important ingredient of oil of ______________

#98. ______________ is the example of flavor enhancer in meat products

#99. The enzyme that destroys Vitamin-B-1 is ______________

#100. _______________is the anaerobic or partially anaerobic oxidation of carbohydrates with the help of enzymes

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Food Technology MCQs Online Quiz (Part 8)


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