1) Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________? a. Biochemical changes b. Physical changes c. Microbial activity d. enzyme activity
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2) Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________? a. C₁₁C₂₀fatty acids b. C₂₀C₂₂fatty acids c. C₁₂C₂₀fatty acids d. C₄——–C₁₆fatty acids
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3) Chemically or bio chemically enzymes are primarily__________________? a. Carbohydrates b. Lipids c. Vitamins d. Proteins
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4) Transminase is an example of______________________? a. Hydrolases enzyme b. Oxireductases enzyme c. Ligase enzyme d. Transferases enzyme
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5) fumerase is an example of_____________________? a. Ligase enzyme b. Isomerases enzyme c. Lysose enzyme d. Hydrolase enzyme
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6) Pynivate carboxylase is an example of ______________________? a. Ligases enzyme b. Isomerase enzyme c. Lysos enzyme d. Hydrolases enzyme
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7) Which type of bacteria grow best within the temperature range 55°C_____________________? a. Mesophilic b. Thermophilic c. Psychrophilic d. All the above
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8) Which type of bacteria grow best at refrigeration temperature 10°C_______________________? a. Thermophilic b. Psychrophilic c. Mesophilic d. All the above
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9) Fresh foods have water activity (Aw) of____________________? a. 0.99 b. 1.0 c. 1.6
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10) Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________? a. Blanching b. Pasteurization c. Sterilization
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11) The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________? a. Canning b. Sterilization c. Pasteurization
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12) Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________? a. Food contaminations b. Food adulterants c. Food additives d. All the above
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13) BHA and BHT are examples of_____________________? a. Anti sprouting b. Anti ripening agent c. Antioxidants d. Antimicrobial agents
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14) Which one of the following is thickening agent___________________? a. Agar b. Amylase c. Guar gum d. All the above
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15) The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____________________? a. Sodium propionate b. Sorbic acid c. Benzoate d. Nitrates
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16) The final product of alcoholic fermentation are______________________? a. Acetic acid + H2O b. Ethyl alcohol + CO2 c. Ethyl alcohol + H2O d. All the above
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17) Beer is produced from______________________? a. Wheat b. Barley c. Com d. Rice
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18) Cereals are fermented to produce_____________________? a. Coffee b. Season ting c. Bread d. Chapati
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19) The fermented dairy products are_____________________? a. Cheese and yoghurt b. Butter and cream c. Cream and ice cream d. All the above
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20) Vinegar is a product of_____________________? a. Lactic fermentation b. Acetic fermentation c. Alcoholic fermentation d. Non of the above
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