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food technology MCQs

Practise focused food technology questions with marked answers for exam preparation and subject revision.

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

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