Food Technology Mcqs - Set 2

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
Answer  Explanation 

ANSWER: Microbial activity

Explanation:
No explanation is available for this question!


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
Answer  Explanation 

ANSWER: C₄——–C₁₆fatty acids

Explanation:
No explanation is available for this question!


3)   Chemically or bio chemically enzymes are primarily__________________?

a. Carbohydrates
b. Lipids
c. Vitamins
d. Proteins
Answer  Explanation 

ANSWER: Proteins

Explanation:
No explanation is available for this question!


4)   Transminase is an example of______________________?

a. Hydrolases enzyme
b. Oxireductases enzyme
c. Ligase enzyme
d. Transferases enzyme
Answer  Explanation 

ANSWER: Transferases enzyme

Explanation:
No explanation is available for this question!


5)   fumerase is an example of_____________________?

a. Ligase enzyme
b. Isomerases enzyme
c. Lysose enzyme
d. Hydrolase enzyme
Answer  Explanation 

ANSWER: Lysose enzyme

Explanation:
No explanation is available for this question!


6)   Pynivate carboxylase is an example of ______________________?

a. Ligases enzyme
b. Isomerase enzyme
c. Lysos enzyme
d. Hydrolases enzyme
Answer  Explanation 

ANSWER: Ligases enzyme

Explanation:
No explanation is available for this question!


7)   Which type of bacteria grow best within the temperature range 55°C_____________________?

a. Mesophilic
b. Thermophilic
c. Psychrophilic
d. All the above
Answer  Explanation 

ANSWER: Thermophilic

Explanation:
No explanation is available for this question!


8)   Which type of bacteria grow best at refrigeration temperature 10°C_______________________?

a. Thermophilic
b. Psychrophilic
c. Mesophilic
d. All the above
Answer  Explanation 

ANSWER: Psychrophilic

Explanation:
No explanation is available for this question!


9)   Fresh foods have water activity (Aw) of____________________?

a. 0.99
b. 1.0
c. 1.6
Answer  Explanation 

ANSWER: 0.99

Explanation:
No explanation is available for this question!


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
Answer  Explanation 

ANSWER: Blanching

Explanation:
No explanation is available for this question!


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
Answer  Explanation 

ANSWER: Sterilization

Explanation:
No explanation is available for this question!


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
Answer  Explanation 

ANSWER: Food contaminations

Explanation:
No explanation is available for this question!


13)   BHA and BHT are examples of_____________________?

a. Anti sprouting
b. Anti ripening agent
c. Antioxidants
d. Antimicrobial agents
Answer  Explanation 

ANSWER: Antioxidants

Explanation:
No explanation is available for this question!


14)   Which one of the following is thickening agent___________________?

a. Agar
b. Amylase
c. Guar gum
d. All the above
Answer  Explanation 

ANSWER: All the above

Explanation:
No explanation is available for this question!


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
Answer  Explanation 

ANSWER: Benzoate

Explanation:
No explanation is available for this question!


16)   The final product of alcoholic fermentation are______________________?

a. Acetic acid + H2O
b. Ethyl alcohol + CO2
c. Ethyl alcohol + H2O
d. All the above
Answer  Explanation 

ANSWER: Ethyl alcohol + CO2

Explanation:
No explanation is available for this question!


17)   Beer is produced from______________________?

a. Wheat
b. Barley
c. Com
d. Rice
Answer  Explanation 

ANSWER: Barley

Explanation:
No explanation is available for this question!


18)   Cereals are fermented to produce_____________________?

a. Coffee
b. Season ting
c. Bread
d. Chapati
Answer  Explanation 

ANSWER: Bread

Explanation:
No explanation is available for this question!


19)   The fermented dairy products are_____________________?

a. Cheese and yoghurt
b. Butter and cream
c. Cream and ice cream
d. All the above
Answer  Explanation 

ANSWER: Cheese and yoghurt

Explanation:
No explanation is available for this question!


20)   Vinegar is a product of_____________________?

a. Lactic fermentation
b. Acetic fermentation
c. Alcoholic fermentation
d. Non of the above
Answer  Explanation 

ANSWER: Acetic fermentation

Explanation:
No explanation is available for this question!