Food Technology Mcqs


Q.  Tea is the example of fermentation of_____________________?

a. Alcoholic
b. Non-alcoholic
c. Acetic
d. None of the above


ANSWER: See Answer
 
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MCQs:  The plant trigly cerides are rich in_________________?
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MCQs:  Undesirable flavor in the food during storage is due to___________________?
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MCQs:  The flavor of butter, milk and cheese due to__________________?
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MCQs:  Protein denaturation is the result of the modification of____________________?
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MCQs:  The recommended daily intake of protein per kilogram by WHO for an individual is _____________________?
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MCQs:  Which one of the following is water soluble vitamin ___________________?
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MCQs:  The deficiency of vitamin D in human causes __________________?
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MCQs:  The deficiency of vitamin B-1 is adults causes_____________________?
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MCQs:  The deficiency of Niacin in adults causes___________________?
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MCQs:  The function of acids in food is to_____________________?
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MCQs:  The average per capita world consumption of milk per head per day is_________________?
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MCQs:  Maximum amount of whey proteins are found in ______________________?
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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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