food technology MCQs – Page 10

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

food technology Mcqs

181. Approximately caloric value in Kcal/100 g ofwalnut is__________________?
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A. 650

B. 700

C. 500

D. 600

182. The storage life of mangoes at 50F with R.H of 90% is__________________?
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A. 4-6 weeks

B. 2-3 weeks

C. 2-4 weeks

D. 1-2 weeks

183. Per day consumption of food in developed countries ranges between___________________?
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A. 3000-3500 Kcal

B. 1500-2000 Kcal

C. None of the above

D. 200-3000

184. The storage life of dried fruit at 32F with R.H of 60% is___________________?
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A. 6-8 months

B. 4-6 months

C. 9-12 months

D. 8-10 months

185. Who is known as the father of Hybrid Rice?
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A. Zuhee yaun

B. Yaun Pingpong

C. Yaun Longping

D. None of these

186. The consumption of several flavours and micromtrients per person per year is__________________?
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A. .> 0.01 mg

B. None of the above

C. mg

D. .< 0.01 mg

187. The deficiency of vitamin B-2 is adults causes___________________?
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A. Eye itching

B. Glostitis

C. Cheilosis

D. All the above

188. Severe diarrhea and dehydration in human is due to lack of__________________?
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A. Rennin

B. Lysine

C. All the above

D. Lactase

189. The concentration of ethylene required for the ripening of Banana is______________________?
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A. 5 ppm with 24 hr

B. 12 ppm with 24 hr

C. 15 ppm with 24 hr

D. 10 ppm with 24 hr

190. The storage life of Cabbage at 32F with R.H of 95% is____________________?
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A. 3-4 months

B. 5-6 months

C. 2-5 months

D. 3-5 months

191. Maximum amount of casein is present in _______________________?
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A. Goat milk

B. Buffalo milk

C. Sheep milk

D. Cow milk

192. Which one of the following is the non-ethylene producing fruit______________________?
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A. Orange

B. Banana

C. Pear

D. Mango

193. Which of the following is the method of food preservation ________________________?
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A. Smoking

B. All the above

C. Salting

D. Drying

194. Approximately quantity of milk required to prepare 1 kg of cheese is_____________________?
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A. 5 Kg

B. 12 Kg

C. 10 Kg

D. 8 Kg

195. Which one of the following is the soluble vitamins______________________?
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A. Vitamin D

B. Vitamin B

C. Vitamin A

D. Both a & c

196. Protein denaturation is brought about by_________________?
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A. Heat

B. All the above

C. pH of the medium

D. Ionic strength

197. Which one of the following is best flour improver ______________________?
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A. Benzoyl peroxide

B. All the above

C. ClO2

D. Cl2

198. For preservation of fruit dehydration is carried out by_____________________?
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A. Puff drying

B. all the above

C. Vacuum drier

D. Tunnel drier

199. Which one of the following is water soluble vitamin ___________________?
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A. Vitamin K

B. None of the above

C. Vitamin E

D. Vitamin B

200. The interaction of polysaccharides form ____________________?
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A. Nitrogen bonds

B. Hydrogen bonds

C. None of the above

D. Carbon bonds

Showing 181 to 200 of 203 mcqs