September 7, 2017

Food Technology MCQs Online Quiz (Part 9)

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#1. Fermentation industries include

#2. Yoghurt, Cheese, Pickles are included in

#3. C6H12O6 breakdown in the presence of yeast into 2C2H5OH + 2CO2

#4. _______________ is applied in the production of leavened bread and alcoholic beverages

#5. The fermentation in which sugars are converted into ethyl alcohol and carbondioxide

#6. Beer is produced from

#7. Wine is produced from

#8. Vinegar is a product of

#9. C6H12O6 breakdown in the presence of bacteria into CH3CHCOOH + H2O

#10. Lactic acid bacteria utilize the sugars present in the foods and convert them into lactic acid this process is called

#11. Streptococcus Thermophilus and Lactobacillus bulgaricus are Lactic fermentar in

#12. Lactic fermentation product from coagulated milk in dairy industry is

#13. Several yeasts can be used but most commonly species of genus

#14. Saccharomyces Cerevisae & Saccharomyces carlbergensis are common species of yeast which are used in

#15. _______________ is used in alcoholic fermentation

#16. C2H5OH breakdown into CH3COOH + H2O. Reaction take place in the presence of

#17. C6H12O6 breakdown into CH3CHCOOH + H2O. Reaction take place in the presence of

#18. The breakdown of protienaceous material is referred to as

#19. The break down of fatty material is referred to as

#20. Naturally vinegar contain acetic acid

#21. Radiolysis, a process by the application of ionizing radiation may occur in_______________

#22. Oxidation as well as condensation reactions similar to non enzymatic browning due to irradiation have been observed in_______________

#23. Deamination, Oxidation, Polymerisation and decarboxylation have been observed during irradiation in_______________

#24. Many reactions similar to oxidative rancidity during irradiation have been observed in _______________

#25. Which set of Vitamins in food are relatively sensitive to application radiation

#26. The Ripening process in fruits such as bananas, Tomatoes, pears, Mangoes, Guava and others can be delayed by low dose irradiation_______________

#27. Milk is the ________________ of mammary glands from different animals

#28. Milk Proteins is called________________

#29. Fat % age in milk is ___

#30. Butter is an example of ________________ in ________________ emulsion

#31. Margenine is an example of ________________ in ________________ emulsion

#32. Beta-lactoglobulins and Alpha-Lactalbumins are ________________

#33. Favorable temperature for the microorganisms to grow in the milk is

#34. Critical temperature for milk, is ____°C

#35. pH of milk ranges from

#36. Pre-pasteurization process is also called ________________

#37. Heat treatment at 140 °C to kill the spore forming & vegetative cells also called ________________

#38. During homogenization one globules of fat converts to ________________ fat globules

#39. Casein is stable at ________________°C

#40. ________________ enzyme used in cheese making

#41. Casein is separated from the milk at pH ________________ and temperature of ________________

#42. The globular structure of casein is due to the presence of ________________ amino acid

#43. Milk proteins are ——–and———-

#44. Whey protein denatures at ________________°C

#45. Pectin is a polymer of ________________

#46. Casein ________________% of total milk

#47. Whey protein ________________% of total milk

#48. ________________ casein is the only protein which contains carbohydrate moiety

#49. Main constituent of carbonated soft drink ________________ , _______________& ________________

#50. Milk fat contain about ________________% unsaturated fatty acids

#51. Fructose is also called ________________

#52. ________________ is also called corn sugar

#53. ________________ is also called D-glucose

#54. ________________ is the only non-reducing sugar

#55. ________________ is called milk sugar

#56. ________________ is also called invert sugar

#57. ________________ is also called table sugar

#58. Non-nutritive sugar used in foods ________________

#59. Fats and oils are the esters of ________________ and ________________

#60. Fats and oils are commonly called as ________________

#61. Fats are ________________ fatty acids and solids at room temperature

#62. Unsaturated fatty acids called________________ are liquid at room temperature

#63. Lipids are Soluble in ________________

#64. Waxes are ________________ in nature

#65. ________________ are esters of fatty acids with alcohols other than glycerol

#66. Lecithin, the most commonly used emulsifier is ________________ in nature

#67. Butter is called ________________ fat

#68. Margarine is called ________________ fat

#69. Naturally occurring emulsifiers are ________________ and ________________

#70. Saturated fatty acids have ________________ melting points

#71. Removal of Solids from fats and oils at selected temperature is called ________________

#72. Hydrolytic rancidity in fats & oils is due to ________________ enzyme

#73. Flavour of butter is due to ________________

#74. Collagen & elastin are collectively called as ________________

#75. In meat curing, NaNO3 is used for ________________

#76. ________________ and ________________ are the examples of Proteolytic enzyme

#77. ________________ is also called cane sugar

#78. Crude oil contains ________________ % of triglycerides

#79. Oil from animal is extracted by ________________

#80. Fat & oil are good source of vitamin ________________

#81. Any thick liquid in which tiny drops of fat & oil are evenly distributed is called ________________

#82. The ratio of density of substance to the density of water is called ________________

#83. The ratio of the sin of angle of incidence to the angle of reflection at a given temperature is termed as ________________

#84. The residue remaining after incinerating the product is called ________________

#85. Islamic method of meat slaughtering is ________________

#86. The changes take place after slaughtering is called ________________

#87. The organic acid present in apples ________________

#88. Organic acid present in spinach is ________________

#89. ________________ is present in grapes

#90. ________________ is present in black berries

#91. ________________ is the period when the anabolic biochemical process given way to catabolic process

#92. ________________ is the final stage of maturation & initial stage of senescence

#93. ________________ is precursor of ethylene

#94. ________________ is lipid soluble coloring pigment

#95. ________________ color pigment is formed during browning

#96. ________________ is called dietary fiber

#97. Gluten is a combination of two sub-units (proteins) ________________ & ________________

#98. Protein ________________ gives elasticity to the wheat flour

#99. Protein ________________ gives strength/resistance to the wheat flour

#100. ________________ is a reproductive part of the wheat grain

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Food Technology MCQs Online Quiz (Part 9)


 

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