Multiple Choice Questions on Sources of Food | ANIMAL BASED FOOD PRODUCTS: Processing & Quality Aspects

Multiple Choice Questions on Sources of Food ANIMAL BASED FOOD PRODUCTS Processing & Quality Aspects

Multiple Choice Questions on Sources of Food 1. Blue cheese is also called as: a. Roquefort cheese b. Cottage cheese c. Camember cheese d. Soft cheese Ans. a 2. Lactometer can be used to: a. Find adulteration of milk by water b. Find the specific gravity of milk c. Both a and b d. None Ans. c 3. As per FSSAI, minimum SNF content of buffalo milk is: a. 5% b. 7% c. 9% d. 13% Ans. c 4. As per FSSAI, minimum amount of fat in toned milk should…

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Multiple Choice Questions on Food Processing | FRUITS AND VEGETABLES PROCESSING

Multiple Choice Questions on Fruits and Vegetables Processing 1. In autoclaved sausages which are stored unrefrigerated the primary hurdle is: a. pH b. Water activity c. Sub lethal damage to spores d. Eh Ans. c 2. The basic principle of antibody based detection is the: a. Binding of antigen with antibody b. Binding of antibody to an enzyme conjugate c. Binding of antibody to membrane d. Binding of antigen to membrane Ans. a 3. Milk and fruit juice are deaerated before they are allowed to flow through pasteurizer. This is…

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DRYING AND DEHYDRATION OF FOOD MATERIALS MCQs | Drying of Fruits and Vegetables

Drying of Fruits and Vegetables 1. The efficiency of the dryer is in range of: a. 85-90% b. 95-100% c. 90-95% d. 65-75% Ans. d 2. Fluidized bed dryer is used for drying: a. Milk b. Tea leaves c. Fruit juices d. Vegetables Ans. b 3. In freeze drying the removal of moisture takes place due to: a. Boiling b. Condensation c. Sublimation d. Pressure reduction Ans. c 4. If the addition of heat does not change temperature it is known as: a. Latent heat b. Sensible heat c. Super…

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Multiple Choice Questions on Food Processing | FOOD GRAIN PROCESSING

FOOD GRAIN PROCESSING, PRESERVATION AND MANAGEMENT MCQs 1. The highest value of angle of internal friction indicates the material is: a. Cohesive b. Easy flowing c. Normal flowing d. No indication of flow Ans. a 2. To separate mustard seed from wheat, the best type of separator is: a. Indented cylinder separator b. Specific gravity separator c. Centrifugal separator d. Spiral separator Ans. d 3. The ‘R’ pocket type disc separator is used for: a. Flat seed from round seed b. Broken rice from whole rice c. Stores from grains…

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Multiple Choice Questions on Food Processing | Quality Control

Multiple Choice Questions on Food Processing 1. Saffron is obtained from: a. Seed b. Root c. Fruit d. Flower Ans. d 2. Clove is: a. Root b. Bark c. Bud d. Fruit Ans. c 3. Extraction of aromatic compound into fat is called: a. Expression b. Super critical extraction c. Enfluerage d. Soxhlet extraction Ans. c 4. Limonene is present in: a. Orange b. Mandarin c. Lime d. Lemon Ans. a 5. Linalool is present in: a. Clove b. Coriander c. ardamom d. Cinnamon Ans. b 6. Which of the…

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Microbiology Multiple Choice Questions and Answers | INDUSTRIAL MICROBIOLOGY MCQs

General Microbiology Multiple Choice Questions | Industrial Microbiology MCQs 1. Hops are used in the manufacture of: a. Wine b. Beer c. Brandy d. Whisky Ans. b 2. The substance present in hops with antiseptic activity is/are: a. Humulone b. Cohumulone c. Adhumulone d. All of the above Ans. d 3. Hops are: a. Effective against gram positive bacteria b. Effective against gram negative bacteria c. Effective against gram negative as well as gram positive bacteria d. Not effective against bacteria Ans. a 4. Wort is obtained during the manufacture…

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Food and Nutrition Questions and Answers | quiz on nutrition

Food Nutrition 1. Bile helps in: a. producing enzymes b. esterification c. Both a and b d. emulsification of fats Ans. d 2. Fat soluble vitamins are: a. A,D and E b. B,C and D c. E,D and B Ans. a 3. Synthesis of vitamin A takes place in: a. blood b. spleen d. A,B and C c. pancreas d. liver Ans. d 4. Vitamin C is: a. ascorbic acid b. aspartic acid c. lipoic acid d. nicotinic acid Ans. a 5. The deficiency of vitamin C causes: a. anaemia…

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FOOD MICROBIOLOGY MCQs | Food Preservation | Food Technology

FOOD MICROBIOLOGY 1. Who laid the foundation for a scientific approach to the classification of microorganisms? a. Aristotle b. Lehmann and Niemann c. Leeuwenhoek d. Lederberg and Tautom Ans. b 2. A clearly defined polysaccharides layer surrounding the cell of certain prokaryotes is called: a. Flagella b. Capsule c. Plasmid d. Mesosome Ans. b 3. Gram staining was discovered by: a. Christian Gram b. Henry Gram c. Phillip Gram d. Thomas Gram Ans. a 4. The composition of capsule of bacteria is: a. Fatty acids b. Polysaccharides c. Polypeptides d.…

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Food Chemistry Multiple Choice Questions

Food Chemistry 1. Which protein fraction of egg is having the antibiotic property? a. Lysozyme b. Ovomucoid c. Ovomucin d. Avidin Ans. a 2. If buffers are present, the rate of browning reaction: a. Decreases b. Increases c. Remains Constant d. Can not be pridicted Ans. b 3. As per EU’s CN code maltodextrin have DE value: a. Less than 5 b. Less than 20 c. Less than 50 d. More than 50 Ans. b 4. Agar is: a. Polypeptide b. Polysaccharide c. Polyphenol d. Polyflavone Ans. b 5. The…

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Vegetable Science Multiple Choice Questions and Answers | Olericulture | Agriculture Competitive Exams

VEGETABLE SCIENCE 1. Anthranose resistant variety of French bean is: a. Contender b. Kentucky Woder c. Tweed Wounder d. None of these Ans. c 2. The best suitable storage condition for fresh unshelled peas is: a. 5 degree C and 85% RH. b. 0 degree C and 90-95% RH. c. 15 degree C and 60-70% RH. d. None of the above Ans. b 3. Fruits of vegetables marrow are ready for first picking after: a. 40-50 days b. 60-80 days c. 70-80 days d. None of these Ans. b 4.…

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