Food Technology Mcqs

Q.  Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?

a. Lactic fermentation
b. Acetic fermentation
c. Alcoholic fermentation
d. All the above


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MCQs:  The food in which the moisture content is less than 15% is called_____________________?
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MCQs:  The food in which the moisture content ranges between 80-90% is called________________?
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MCQs:  Most food poisoning organisms prefer to grow in the pH range of___________________?
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MCQs:  Foods having pH value of below 3.7 are called____________________?
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MCQs:  Lime, lemon juice and pickles are_____________________?
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MCQs:  The deteriorative changes originating from with in the food system is known as________________?
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MCQs:  When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?
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MCQs:  When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called _________________?
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MCQs:  Bacteria producing toxins that cause food poisoning are known as___________________?
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MCQs:  Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________?
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MCQs:  Esterases, proteinases, alkali acid phosphates belongs to_____________________?
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MCQs:  Recemases belongs to___________________?
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MCQs:  The deficiency of an enzyme is greatly influenced by the______________________?
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MCQs:  Which type of bacteria grow best at room temperature of 20____________________?
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MCQs:  Pure water has an water activity (Aw) of___________________?
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MCQs:  Dried foods have water activity (Aw) of___________________?
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MCQs:  Tyndallization is more reliable than_____________________?
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MCQs:  Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
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MCQs:  Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
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MCQs:  Which one of the following is anti ripening agent___________________?
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