food technology Mcqs
101. Fermentation industries include______________________?
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A. all the above

B. Wine making

C. Baking

D. Brewing

102. Delta lactones are important in_____________________?
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A. Jellies

B. Pickles

C. Milk & milk products

D. Jams

103. Recemases belongs to___________________?
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A. Oxireductase enzyme

B. Isomerases enzyme

C. Ligases enzyme

D. Lyases enzyme

104. C6H12O6 bacteria CH2CHCOOH + H2O is_____________________?
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A. Alcoholic fermentation

B. All the above

C. Lactic fermentation

D. Acetic fermentation

105. Eugenol is important ingredients of oil of__________________?
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A. Nutmeg

B. Cumin

C. Olive

D. Clove
106. Bacteria producing toxins that cause food poisoning are known as___________________?
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A. Clostridium

B. Staphylococcus

C. Mycodesmavin

D. Both a & b
107. Sugarcane is an example of____________________?
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A. Simple food

B. Complex food

C. Simple food

D. Nutritious food

108. The food in which the moisture content ranges between 80-90% is called________________?
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A. Stable foods

B. Perishable foods

C. High acid foods

D. Low perishable foods

109. Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________?
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A. Hydrolases

B. Oxidoreductases enzymes

C. Lysases

D. Transferases

110. Which is the flavour enhancer in meat products ______________________?
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A. Sorbitol

B. Lecithin

C. None of the above

D. Monosodium glutamate
111. The deficiency of vitamin B-1 is adults causes_____________________?
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A. All the above

B. Fatigue

C. Irritability

D. Depressions

112. The recommended daily intake of protein per kilogram by WHO for an individual is _____________________?
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A. 0.59 g

B. 0.49 g

C. 0.25 g

D. None of the above

113. Milk proteins are rich in____________________?
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A. Lysine

B. Methionine

C. Cysteine

D. All the above

114. The storage life of grape fruit at 50F with R.H of 90% is _____________________?
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A. 2-3 weeks

B. 4-8 weeks

C. 10 weeks

D. 4-6 weeks

115. The storage life of cucumber at 50F with of 95% is _____________________?
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A. 12-16 days

B. 6-10 days

C. 10-14 days

D. 10-12 days

116. Approximately caloric value in Kcal/100 g of whole milk is___________________?
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A. 75

B. 60

C. 50

D. 69

117. The worlds food is lost by microbial spoilage upto the extent of___________________?
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A. One-half

B. One-third

C. One-fifth

D. One-fourth

118. Ant caking agents used in food industry are ________________________?
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A. All the above

B. Calcium silicate

C. Propylene glycol

D. Glycerol

119. The storage life of grapes at 32F with R.H of 90% is_____________________?
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A. 2-4 weeks

B. 1-2 weeks

C. 3-8 weeks

D. 5-6 weeks

120. Milk proteins of cow milk contains maximum amount of____________________?
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A. ?-lacto globulin

B. Serum albumin

C. ?-lactolbumin

D. All the above

121. The plant trigly cerides are rich in_________________?
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A. None of the above

B. Steroids

C. Unsaturated fatty acids

D. Saturated fatty acids

122. Which one of the following is used as antioxidant____________________?
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A. EDTA

B. DNA

C. None of the above

D. DT

123. To make light cakes, biscuits and muffins which leavening agent is used___________________?
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A. Phosphate salts

B. All the above

C. Magnesium carbonate

D. Silicoaluminate

124. Consistency and stability of doughs is measured by ____________________?
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A. All the above

B. Micrograph

C. Compress metter

D. Farinograph
125. Amino acid with no polar R group are____________________?
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A. Hydrophobic

B. Aromatic

C. Hydrophilic

D. None of the above

126. Approximate calories in one cup of white cooked rice is __________________?
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A. 201

B. 150

C. 225

D. 175

127. The food colour measurement can be obtained by ___________________?
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A. Disc colourimetry

B. All the above

C. Spectrophotometer

D. Tint meters

128. Gelatinization is the process in which ____________________?
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A. Starch granules swell rapidly and lose birefringence

B. Starch granules do not swell rapidly and lose birefringence

C. Starch granules collide frequently causing a reduction in viscosity

D. Both a & b
129. Undesirable flavor in the food during storage is due to___________________?
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A. Prooxidants

B. None of the above

C. Rancidity

D. Antioxidants

130. Egg quality is determined by_____________________?
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A. All the above

B. Germ spot

C. Yolk

D. Albumin

131. Milk is pasteurized at___________________?
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A. None of the above

B. 62.8C for minutes

C. 60C for 30 minutes

D. 50C for 30 minutes

132. Ergosterol is usually found in __________________?
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A. Animal fat

B. Vegetable fat

C. Both a & b

D. None of the above

133. Storage life of peaches & pears 31F with R.H of 90% is _____________________?
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A. 2-4 weeks

B. 1-2 weeks

C. 2-3 weeks

D. 2-6 weeks

134. Texture of pastries, cookies and crackers is evaluated by_________________?
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A. Compress meter

B. Short meter

C. All the above

D. Warner-Bratzler sheer

135. In dairy products such as cheese and condensed milk the preservative used is______________________?
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A. All the above

B. Parabens

C. Epexider

D. Nisim
136. Oxidative rancidity is promoted by ____________________?
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A. Heat

B. Enzymes

C. All the above

D. Catalysis

137. Approximately caloric value in Kcal/100 g of almond is__________________?
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A. 640

B. 600

C. 500

D. 400

138. The deficiency of vitamin D in human causes __________________?
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A. All the above

B. Decalcification

C. Rickets

D. Osteomalecia

139. Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
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A. Benzoyl peroxide

B. Nitrosyle chloride

C. Mannitol

D. Sorbitol

140. The storage life of Apricot at 32F with R.H of 90% is _____________________?
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A. 3-4 weeks

B. 1-5 weeks

C. 1-2 weeks

D. 2-4 weeks

141. How much iodine is contained in the body of an adult person?
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A. 50 to 100 mg

B. 5 to 10 mg

C. 20 to 50 mg

D. 10 to 20 mg

142. Microbial gum used in food serve as_________________?
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A. Stabilizer

B. Thickener

C. Emulsifier

D. All the above
143. Which one of the following is the best known, most widely used food flavour enhancer_________________?
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A. Monosodium glutamic acid All the above

B. All the above

C. Alcohol

D. Ether

144. Approximate calories in 1 slice of fried liver is____________________?
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A. 71

B. 50

C. 40

D. 86

145. Approximate calories in 1/2 breast fried chicken is_____________________?
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A. 210

B. 155

C. 175

D. 232

146. Approximate calories in one large banana is____________________?
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A. 100

B. 125

C. 150

D. 176
147. Egg storage stability can be achieved by storing eggs under _____________________ ?
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A. CO2

B. Mineral oil

C. Then no stabilization

D. All the above
148. Extension of storage life by inhibition of sprouting of potatoes, onions and garlic can be achieved by radiation dose of_________________?
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A. non of these

B. 0.05-0.15 kGy

C. 0.05-0.1 kGy

D. 0.05-0.12 kGy

149. Which one of the following is synthetic flavour __________________?
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A. All the above

B. Ketones

C. Esters

D. Aldehydes

150. The deficiency of Niacin in adults causes___________________?
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A. Diarrhea

B. Dementia

C. All the above

D. Ulcerated mouth & tongue