Food Technology Mcqs


Q.  Oxidative rancidity is promoted by ____________________?

a. Heat
b. Catalysis
c. Enzymes
d. All the above


ANSWER: See Answer
 
No explanation is available for this question!
MCQs:  In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____________________?
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MCQs:  In dairy products such as cheese and condensed milk the preservative used is______________________?
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MCQs:  The used of additives per person per year amounts to about_____________________?
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MCQs:  Which of the following is the method of food preservation ________________________?
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MCQs:  Which one of the following is the climacteric ethylene producing fruit______________________?
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MCQs:  The concentration of ethylene required for the ripening of Banana is______________________?
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MCQs:  Enzyme proteases is used for _____________________ ?
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MCQs:  The storage life of Banana at 55ºF with R.H of 95% is ________________________?
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MCQs:  The storage life of cucumber at 50ºF with of 95% is _____________________?
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MCQs:  Approximate calories in one large raw apple is ________________________?
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MCQs:  Approximate calories in 3.2 ounces of cooked is______________________?
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MCQs:  Approximate calories in 1 slice of fried liver is____________________?
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MCQs:  Storage life of peaches & pears 31ºF with R.H of 90% is _____________________?
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MCQs:  Approximate quantity of milk requires to get 1 Kg of butter is __________________?
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MCQs:  The storage life of Butter at -20ºF With R.H of 85% is_____________________?
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MCQs:  The storage life of frozen fish at -10ºF with R.H of 95% is____________________?
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MCQs:  The storage life of grapes at 32ºF with R.H of 90% is_____________________?
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MCQs:  The storage life of mangoes at 50ºF with R.H of 90% is__________________?
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MCQs:  The storage life of mushroom at 35ºF with R.H of 90% is___________________?
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MCQs:  Approximately caloric value in Kcal/100 g of almond is__________________?
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