food technology MCQs – Page 9

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

food technology Mcqs
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