food technology Mcqs
1. Apperts work discovered the principle of____________________?
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A. Tining

B. Pasteurization

C. Sterilization

D. Browning

2. Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
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A. Food contamination

B. Food adulterants

C. All the above

D. Food additives

3. The acetic acid producing bacteria are___________________?
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A. Acetomonas

B. Streptococeus

C. Saccharomyces

D. None of the above

4. Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
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A. All the above

B. Food additives

C. Food adulterants

D. Food contaminations

5. Diacetyl is present in____________________?
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A. Butter milk

B. Sour cream

C. Cultured butter

D. All the above
6. Cholesterol is the natural form of___________________?
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A. Vitamin A

B. Vitamin D

C. Vitamin C

D. Vitamin K
7. Most food poisoning organisms prefer to grow in the pH range of___________________?
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A. 5

B. Above 5

C. 4-5

D. 5-Apr

8. The most commonly used leaving agents in barley are__________________?
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A. Yeast

B. Sodium bi carbonate

C. Sugar

D. Both a & b
9. When fresh meat in a butchers shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?
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A. Bright red

B. Red

C. Brownish

D. Pinkish

10. The fruit and vegetables contain an insoluble stiffening material called______________________?
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A. Lig in

B. Protopectin

C. Gums

D. Pectin

11. Lactic fermentation product from coagulated milk in dairy products___________________?
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A. Milk

B. Skimmed

C. Cheese

D. Ice cream

12. The science which deals with food supply, for human consumption is called_____________________?
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A. Food process

B. Food science

C. Food technology

D. Nutritive food

13. The deteriorative changes originating from with in the food system is known as________________?
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A. Hydrolysis

B. Proteolysis

C. Autolysis

D. Purification

14. Tyndallization is more reliable than_____________________?
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A. non of these

B. Sterilization

C. Blanching

D. Pasteurization

15. Folic acid deficiency causes___________________?
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A. Rickets

B. Beriberi

C. Night blindness

D. Anaemia
16. Lime, lemon juice and pickles are_____________________?
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A. Medium acid foods

B. Acid foods

C. High acid foods

D. Low acid foods

17. Vitamin C is called___________________?
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A. Ascorbic acid

B. Citric acid

C. Trataric acid

D. Malic acid

18. BHA and BHT are examples of_____________________?
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A. Antimicrobial agents

B. Anti ripening agent

C. Antioxidants

D. Anti sprouting

19. Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
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A. Physical changes

B. enzyme activity

C. Microbial activity

D. Biochemical changes

20. Which one of the following possesses banana like aroma______________________?
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A. Diacetyl

B. Ethyle buryrate

C. Iso-amylacetate

D. Nerol

21. In dairy industry, a process for producing evaporated milk was presented in______________________?
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A. 1835

B. 1842

C. 1896

D. 1840

22. Wine is produced from_________________?
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A. Grapes

B. Lemon

C. Avocado

D. Grape fruit

23. All the treatments given to a food stuff form the washing to the point off consumption is called__________________?
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A. Food processing

B. Food preservation

C. Food science

D. Food technology

24. Estimate percentage loss of the world production__________________?
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A. none

B. 25

C. 40

D. 30

25. The fermented dairy products are_____________________?
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A. Butter and cream

B. Cheese and yoghurt

C. Cream and ice cream

D. All the above

26. Which one of the following is associated with normal clotting of blood__________________?
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A. Vitamin D

B. Vitamin K

C. Vitamin C

D. Tocopherol

27. Beer is produced from______________________?
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A. Rice

B. Wheat

C. Com

D. Barley
28. In all common wealth countries including Pakistan the basis for food laws being used are________________?
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A. British food laws

B. Arabic food laws

C. Russian food laws

D. American food laws

29. Which type of bacteria grow best within the temperature range 55C_____________________?
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A. All the above

B. Mesophilic

C. Psychrophilic

D. Thermophilic
30. Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?
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A. C4C16fatty acids

B. C<sub>12</sub>C<sub>20</sub>fatty acids

C. C<sub>11</sub>C<sub>20</sub>fatty acids

D. C<sub>20</sub>C<sub>22</sub>fatty acids

31. Pure water has an water activity (Aw) of___________________?
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A. non of these

B. 1.00

C. 0.99

D. 1.5

32. Saccharomyces creavisiae is the example of____________________?
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A. Molds

B. Bacteria

C. Fungi

D. Yeast
33. The aroma of Ethylbutyrateis just like____________________?
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A. Grape

B. Banana

C. Guava

D. Pineapple
34. Biotin is the name given to vitamin___________________?
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A. Vitamin E

B. Vitamin H

C. Vitamin D

D. Vitamin C

35. The deficiency of an enzyme is greatly influenced by the______________________?
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A. Concentration of enzyme

B. All the above

C. Environmental temperature

D. pH

36. Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?
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A. Food contaminations

B. All the above

C. Food adulterants

D. Food additives

37. In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?
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A. Propionic acid

B. Nitrates

C. Sulphur dioxide

D. Benzoic acid

38. Cane sugar is called___________________?
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A. Fructose

B. Galactose

C. Mattose

D. Sucrose
39. Vinegar is a product of_____________________?
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A. Lactic fermentation

B. Alcoholic fermentation

C. Acetic fermentation

D. Non of the above

40. Ascorbic acid deficiency causes________________?
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A. Rickets

B. Beriberi

C. Night blindness

D. Scurvy
41. Chemically or bio chemically enzymes are primarily__________________?
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A. Lipids

B. Carbohydrates

C. Proteins

D. Vitamins

42. Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?
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A. High temperature

B. All the above

C. Metals

D. Light

43. Fresh foods have water activity (Aw) of____________________?
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A. 1.6

B. 1

C. 0.99
44. Food supply can be increased by reducing post harvest losses___________________?
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A. 10-20%

B. 20-30%

C. 30-40%

D. None

45. Sensory stimula for food occurs from____________________?
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A. Taste

B. Texture

C. All

D. Smell
46. Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?
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A. Medium acid foods

B. Acid foods

C. High acid foods

D. Low acid foods

47. The term used to denote both sensation and the substance is________________________?
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A. All the above

B. Taste

C. Flavor

D. Aroma

48. Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in___________________?
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A. non of these

B. Carbohydrates

C. Protein

D. Water

49. Cystein, Cystine and methionine amino acids are ____________________?
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A. Hydrogen containing

B. Mg containing

C. Copper containing

D. Sulpher containing
50. Which type of bacteria grow best at refrigeration temperature 10C_______________________?
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A. Psychrophilic

B. Mesophilic

C. All the above

D. Thermophilic