food technology MCQs – Page 6

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

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