food technology Mcqs
51. The moisture content of natural semi-perishable food ranges between_____________________?
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A. 60-90%

B. 50-70%

C. 70-80%

D. 50-60%

52. Many reactions similar to oxidative rancidity during irradiation been observed in _____________________?
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A. Lipids

B. non of these

C. Water

D. Carbohydrates

53. The final product of alcoholic fermentation are______________________?
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A. Acetic acid + H2O

B. Ethyl alcohol + CO2

C. Ethyl alcohol + H2O

D. All the above

54. Ester is similar to______________________?
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A. Aldehyde

B. Ketenes

C. Fatty acids

D. Alcohols
55. Okra, green peas, green beans and leafy vegetables are____________________?
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A. Low acid foods

B. High acid foods

C. Medium acid foods

D. Acid foods

56. Which one of the following is thickening agent___________________?
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A. All the above

B. Agar

C. Guar gum

D. Amylase

57. In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
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A. Streptococcus

B. Lactobacillus

C. Acetobacter

D. Both a & b
58. Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?
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A. All the above

B. Lactic fermentation

C. Alcoholic fermentation

D. Acetic fermentation

59. Which type of bacteria grow best at room temperature of 20____________________?
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A. Psychrophilic

B. Thermophilic

C. All the above

D. Mesophilic
60. Yoghurt,cheese, pickles are included in_________________?
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A. Preserved food

B. Simple food

C. Dehydrated food

D. Fermented food
61. The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________?
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A. Alcoholic fermentation

B. All the above

C. Acetic fermentation

D. Lactic fermentation

62. Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?
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A. Beverage industry

B. Fruit and vegetable industry

C. Dairy industry

D. Meat industry

63. The oldest food preservation techniques are ___________________?
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A. Sun drying

B. None of these

C. Drying and dehydration

D. Browning

64. The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____________________?
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A. Dehydration

B. Preservation

C. Pasteurization

D. Fermentation
65. Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in__________________?
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A. Protein

B. Lipids

C. Carbohydrates

D. non of these

66. The break down of fatty material is referred to as____________________?
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A. Lipolysis

B. Proteolysis

C. Autolysis

D. None of above

67. Apple, guava, mango,pineapple and tomato are____________________?
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A. High acid foods

B. Low acid foods

C. Medium acid foods

D. Acid foods
68. Which one of the following is anti ripening agent___________________?
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A. 2,4,5 trichlorophenoxy acetic acid

B. Sodium benzoate

C. Meleic hydrazide

D. Sulphur dioxide

69. Naturally vinegar contain acetic acid____________________?
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A. 5%

B. 2%

C. 8%

D. 4%
70. C6H12O6 Yest 2C2H2OH+2CO2__________________?
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A. Alcoholic fermentation

B. Acetic fermentation

C. Lactic fermentation

D. All the above

71. the enzyme that destroys vitamin B-1 is__________________?
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A. Oxalate

B. Thiaminase

C. Phenolase

D. None of the above

72. Pynivate carboxylase is an example of ______________________?
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A. Hydrolases enzyme

B. Lysos enzyme

C. Ligases enzyme

D. Isomerase enzyme

73. The food in which the moisture content is less than 15% is called_____________________?
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A. Acid food

B. Semi perishable foods

C. Perishable foods

D. Stable foods
74. Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?
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A. Pasteurization

B. Sterilization

C. Blanching
75. The break down of pertinacious material is referred to as____________________?
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A. Lipolysis

B. Autolysis

C. non of these

D. Proteolysis
76. Dried foods have water activity (Aw) of___________________?
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A. 0.6

B. 1.5

C. non of these

D. 1

77. Transminase is an example of______________________?
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A. Oxireductases enzyme

B. Hydrolases enzyme

C. Ligase enzyme

D. Transferases enzyme
78. When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called _________________?
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A. Purification

B. Caramalization

C. Browning

D. Mail lard reaction

79. Due to the action of ultraviolet rays of sun, human body produces___________________?
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A. Vitamin A

B. Vitamin B

C. Vitamin E

D. Vitamin D
80. Which one of the following acts as antioxidant ___________________?
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A. Vitamin D

B. Vitamin A

C. Vitamin C

D. Vitamin E
81. fumerase is an example of_____________________?
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A. Hydrolase enzyme

B. Lysose enzyme

C. Ligase enzyme

D. Isomerases enzyme

82. Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?
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A. Nutritionist

B. Chemist

C. All the above

D. Food processor
83. Which one of the following acid is present in rancid butter__________________?
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A. Propionic acid

B. N-butyric acid

C. Caprotic acid

D. Pentanoic acid

84. Several yeast can be used in fermentation but most commonly known species of genus are_________________?
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A. Lactobacillus

B. Streptococcus

C. Leuconostoc

D. Saccharomyces
85. Which one of the following is a yellow, crystalline and water soluble compound_______________________?
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A. Niacin

B. Riboflavin

C. Folic acid

D. Cholecaliferol

86. Tea is the example of fermentation of_____________________?
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A. Non-alcoholic

B. None of the above

C. Acetic

D. Alcoholic

87. Who was the father of canning ______________________?
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A. Newton

B. Nicolas Appert

C. Tomas

D. Gay-Lussac

88. The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________?
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A. Sterilization

B. Canning

C. Pasteurization

89. Which one of the following causes deficiency beriberi ___________________?
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A. Vitamin D

B. Vitamin B-1

C. Vitamin C

D. Vitamin D

90. The mechanism of food intake regulation is known as ____________________?
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A. Aminostatic regulation

B. Glucostatic regulation

C. All the above

D. Lipostatic regulation

91. The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____________________?
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A. Sorbic acid

B. Benzoate

C. Sodium propionate

D. Nitrates

92. Esterases, proteinases, alkali acid phosphates belongs to_____________________?
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A. Ligases enzyme

B. Hydrolases enzyme

C. Oxireductases enzyme

D. Transferases enzyme

93. Foods having pH value of below 3.7 are called____________________?
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A. Low acid foods

B. Acid foods

C. Medium acid foods

D. High acid foods
94. The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?
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A. Food technology

B. Food science

C. Food processing

D. Food preservation
95. Soy sauce is the fermented product of_____________________?
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A. Soybeans

B. Barley

C. Wheat

D. Oat

96. The science which deals with the path of the food___________________?
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A. Food processing

B. Nutrition

C. Food technology

D. Food Science

97. Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?
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A. Acetic fermentation

B. Lactic fermentation

C. All the above

D. Alcoholic fermentation
98. Night blindness and keralinization is associated with deficiency of____________________?
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A. Vitamin B

B. Vitamin A

C. Vitamin C

D. Vitamin E

99. Cereals are fermented to produce_____________________?
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A. Season ting

B. Coffee

C. Chapati

D. Bread
100. Meat, fruit, vegetables are ___________________?
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A. Nutritive food

B. Functional food

C. Simple food

D. Complex food