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#1. Pure water has an Aw (water activity)______________
#2. ______________ is the example of antiripening agent
#3. BHA & BHT are the example of ______________
#4. ______________ is naturally occurring antioxidant
#5. ______________ is used to whiten the color of fresh whole for the production of some kinds of cheese
#6. Many chemicals and added intentionally during production, processing or storage to improve or enhance the qualities of the foods stuff termed as______________
#7. Many substances enter foodstuffs accidentally during production, processing, storage & handling often referred to as food ______________
#8. Some substances are added intentionally to foods for the purpose of making more profit generally termed as ______________
#9. ______________ 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
#10. Tyndallization is more reliable than ______________
#11. ________ is commonly applied to plant material in order to destroy some enzyme systems prior to canning, cold storage, freezing or dehydration
#12. Dried foods have Aw of ______________ or even less
#13. Fresh foods have Aw ______________
#14. The examples of thickening agents are ______________
#15. ______________ bacteria grow best at refrigeration temperature 4 °C – 10 °C
#16. ______________ bacteria grow best at room temperature 20 °C – 30 °C
#17. ____________ bacteria grow best within the temperature range of 45 °C – 55 °C
#18. The efficiency of an enzyme is greatly influenced by the ______________
#19. Pyruvate carboxylase is an example of ______________ enzyme
#20. Racemases belongs to ______________ enzyme
#21. Fumerase is an example of ______________enzyme
#22. Esterases, Proteinases, alkali & acid phosphates belong to ______________ enzyme
#23. Transminase is an example of ______________ enzyme
#24. Cytochrome oxidase &-alcohol dehydrogenase are the example of ____ enzymes
#25. Some bacteria like ______________ produce toxins that cause food poisoning
#26. Vinegar is a product of ______________ fermentation
#27. _______________is the anaerobic or partially anaerobic oxidation of carbohydrates with the help of enzymes
#28. The enzyme that destroys Vitamin-B-1 is ______________
#29. ______________ is the example of flavor enhancer in meat products
#30. Eugenol is important ingredient of oil of ______________
#31. Delta lactones are important in ______________
#32. Diacetyl is present in ______________
#33. ______________ is well known for its banana like aroma
#34. Ethylbutyrate is well known for its ______________ like aroma
#35. Esters are similar to ______________
#36. ______________ is present in rancid butter
#37. The term ______ is sometimes used to denote both sensation and the substance
#38. In dairy Industry ______________ bacteria are most often used to convert milk sugar to lactic acid
#39. Chemically or bio-chemically, enzymes are primarily ______________ in nature
#40. ______________ is the acetic acid producing bacteria
#41. The examples of fermented dairy products are ______________
#42. Tea is the example of fermentation______________
#43. Cereals are fermented to produce ______________
#44. Soy Sauce is the fermented product of ______________
#45. Beer is produced from ______________
#46. Saccharomyces cerevisiae is the example of ______________
#47. The Final Products of alcoholic fermentation are ______________
#48. Sorbic Acid and ______________ are the preservatives used in bread preparation
#49. In the production of Carbonated beverages CO2 and ______________ are common additives used as preservative
#50. The most Commonly used leavening agents in bakery are ______________
#51. Appert’s work was the discovery of the principle of ______________ by heat.
#52. ______________ is a yellow, crystalline, water soluble compound
#53. ______________ deficiency causes beriberi
#54. ______________ is associated with normal clotting of blood
#55. ______________ act as antioxidants
#56. Rickets in Children is the result of deficiency of ______________
#57. ____________ is produced in the body by the action of ultraviolet rays of the sun
#58. Cholecalciferol is the natural form of ______________
#59. Deficiency of Vitamin _____ is associated with night blindness & skin Keratinization
#60. In Pakistan, Food processing industry is the ________largest employer of labour
#61. The ______________ have been used as the basis in all common wealth countries including Pakistan
#62. In dairy industry, a process for producing evaporated milk was patented in______
#63. ______________ are among the oldest food preservation techniques
#64. Folic acid deficiency cause______________
#65. ______________ was the father of canning
#66. ______________ is concerned with food supply, food Quality and Food safety
#67. Meat, Fruits, Vegetables & cereals are example of ______
#68. Sugar cane is an example of ______________
#69. Cane sugar is called ______________
#70. ____________ 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
#71. ____________ is the application of scientific & engineering principles to extend the shell life of food &- prevent deterioration
#72. _____________ includes all treatments given to a foodstuff from the place of production to the point of consumption
#73. Food supply can be increased ________% by reducing post harvest losses
#74. Food losses in Pakistan range from about ________ % in cereals
#75. It is estimated that ——————-% of world production is lost after harvesting
#76. Foods having pH of below 3.7 called ______________
#77. 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 ______________
#78. Color changes leading to brown, grey &-others in fresh &-cured meat can also arise from ______________
#79. When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen, becomes ______________
#80. Oxidative rancidity can be accelerated by the presence of certain divalent & polyvalent______________
#81. The oxidative rancidity in oils &-fats is a typical example of ______________ induced deteriorative process in foods
#82. The term ______________ means selfdestruction & refers to the deteriorative changes originating from within the food system
#83. The fruits & vegetables contain an insoluble stiffening material called ______________
#84. Clostridium botulinum & clostridium sporogenes are______________ organisms
#85. Most food poisoning organisms prefer to grow in the pH range of ______________
#86. Foods with a pH range of ______________ are called low acid foods
#87. ______________ includes all foods that fall within the pH range of 5.0 to 4.5
#88. Foods within the pH range _________ are called acid foods
#89. _______________ is the Science that deals with the Path of the food in the body
#90. Okra, Green Peas, Green beans &-leafy vegetables ______
#91. Lime, Lemon Juice and Pickles ______________
#92. Apple Guava, Mango, Orange, Pineapple, Tomato are______________
#93. The foods in which the moisture content ranges b/w 80-95% is called ______________
#94. The moisture content of natural semi-perishable foods ranges b/w ______________
#95. The foods in which the moisture contents and less than/below 15% is ______________
#96. ______________ classifies all foods into 3 broad categories: Stable, semi perishable and perishable
#97. Cystein, Cystine &-methionine are ________amino acid
#98. Ascorbic acid deficiency cause ______________
#99. Vitamin-C is also called ______________
#100. Biotin is the name given to Vitamin ______________
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Food Technology MCQs Online Quiz (Part 8)
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