food technology MCQs – Page 3

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

food technology Mcqs
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

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