food technology MCQs – Page 4

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

food technology Mcqs
151. The storage life of Banana at 55F with R.H of 95% is ________________________?
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A. 6 weeks

B. 3 weeks

C. 4 weeks

D. 2 weeks

152. Which one of the following is the climacteric ethylene producing fruit______________________?
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A. Grape

B. Apple

C. Lychee

D. Lemon

153. The storage life of fresh beef at 34F with R.H of 92% is_________________?
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A. 1-3 weeks

B. 1-4 weeks

C. 1-8 weeks

D. 1-6 weeks

154. The storage life of honey at 31F with R.H of 90% is__________________?
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A. 6 months

B. 8 months

C. 12 months

D. 4 months

155. The deficiency of vitamin K in human causes _________________________?
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A. Internal hemorrhage

B. Uncontrolled bleeding

C. all the above

D. Prolonged blood clotting

156. The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
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A. Starch

B. All the above

C. Agaragar

D. Guar gum

157. The storage life of onions at 32F with R.H of 75% is__________________?
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A. 2-4 months

B. 6-8 months

C. 4-6 months

D. 8-10 months

158. Enzyme proteases is used for _____________________ ?
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A. Removal of molecular oxygen dissolved at the surface of products

B. Tenderizing meat

C. None of the above

D. Clarification of fruit juice

159. The average per capita world consumption of milk per head per day is_________________?
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A. 160 g

B. Non of the above

C. 250 g

D. 320 g
160. The function of sugar in food is ___________________?
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A. Humecants

B. Sweetners

C. Plasticizers

D. All the above
161. Agar is an extract from____________________?
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A. Algae

B. Bacteria

C. Fungi

D. None of the above

162. In banana synthetic flavour additive used is____________________?
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A. None of the above

B. Amylaccetate

C. Ethyle butyrate

D. Methyl anthranilate

163. The storage life of Orange at 34F with R.H of 90% is_______________________?
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A. 8-12 weeks

B. 2-6 weeks

C. 12-14 weeks

D. 4-8 weeks

164. To prevent deterioration of food from microorganisms which one of the following preservatives are used _____________________?
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A. NaCl

B. All the above

C. Sulpher dioxide

D. Nitrate

165. Crysanthemum is propagated by___________?
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A. Suckers

B. Corals

C. None

D. Corms

166. The storage life of frozen fish at -10F with R.H of 95% is____________________?
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A. 6-8 months

B. 4-6 months

C. 8-10 months

D. 12 months

167. Approximate calories in 3.2 ounces of cooked is______________________?
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A. 175

B. 200

C. 214

D. 155

168. In soft drinks and dietetic forms of food which sweetening agent is widely used _____________________?
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A. Glycyrrhizin acid

B. Cyclamates

C. All the above

D. Calcium salt

169. The used of additives per person per year amounts to about_____________________?
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A. 10 g

B. None of the above

C. 15 g

D. 5 g

170. Maximum amount of whey proteins are found in ______________________?
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A. Buffalo milk

B. Goat milk

C. Sheep milk

D. Cow milk
171. Protein denaturation is the result of the modification of____________________?
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A. Primary structure

B. Secondary structure

C. Tertiary structure

D. Both b & c
172. Approximate calories in one large raw apple is ________________________?
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A. 125

B. 117

C. 90

D. 100

173. Approximate quantity of milk requires to get 1 Kg of butter is __________________?
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A. 23 Kg

B. 15 Kg

C. 10.8 Kg

D. 20 Kg

174. The function of acids in food is to_____________________?
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A. Act as microbial inhibitor

B. All the above

C. Intensity & modified the taste

D. Act as ciectton pair accpot

175. In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____________________?
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A. All the above

B. Benzonic acid

C. Proconic acid

D. Parabens

176. To prevent the growth of molds in bread ind other backed food which preservative is used___________________?
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A. All the above

B. Sodium acetate

C. Calcium acetate

D. Potassium acetate

177. The storage life of mushroom at 35F with R.H of 90% is___________________?
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A. 2-4 days

B. 1-2 days

C. 6 days

D. 3-5 days
178. The storage life of Butter at -20F With R.H of 85% is_____________________?
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A. 12 months

B. 6 months

C. 8 months

D. 4 months
179. Vitamin A deficiency result in___________________?
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A. Xeroderma

B. All the above

C. Xerophthalmia

D. Conical ulceration

180. Which one of the following plays the role of a natural oxidants____________________?
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A. Vitamin C

B. Vitamin E

C. Vitamin A

D. None of the above

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