food technology MCQs – Page 5

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

food technology Mcqs

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

Showing 81 to 100 of 203 mcqs