food technology MCQs – Page 4

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

food technology Mcqs

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

Showing 61 to 80 of 203 mcqs