food technology MCQs – Page 8

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

food technology Mcqs
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

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