Food Technology Mcqs


Q.  Lactic fermentation product from coagulated milk in dairy products___________________?

a. Cheese
b. Ice cream
c. Skimmed
d. Milk


ANSWER: See Answer
 
No explanation is available for this question!
MCQs:  Milk proteins are rich in____________________?
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MCQs:  Egg quality is determined by_____________________?
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MCQs:  The food colour measurement can be obtained by ___________________?
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MCQs:  Texture of pastries, cookies and crackers is evaluated by_________________?
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MCQs:  Which one of the following is synthetic flavour __________________?
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MCQs:  Which one of the following is the best known, most widely used food flavour enhancer_________________?
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MCQs:  Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
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MCQs:  To make light cakes, biscuits and muffins which leavening agent is used___________________?
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MCQs:  The world’s food is lost by microbial spoilage upto the extent of___________________?
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MCQs:  To prevent the growth of molds in bread ind other backed food which preservative is used___________________?
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MCQs:  The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
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MCQs:  The consumption of several flavours and micromtrients per person per year is__________________?
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MCQs:  Milk is pasteurized at___________________?
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MCQs:  Which one of the following is the non-ethylene producing fruit______________________?
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MCQs:  Ergosterol is usually found in __________________?
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MCQs:  The storage life of Apricot at 32ºF with R.H of 90% is _____________________?
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MCQs:  The storage life of Cabbage at 32ºF with R.H of 95% is____________________?
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MCQs:  The storage life of Orange at 34ºF with R.H of 90% is_______________________?
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MCQs:  Approximate calories in one large banana is____________________?
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MCQs:  Approximate calories in 1/2 breast fried chicken is_____________________?
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