food technology MCQs – Page 2

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

food technology Mcqs
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