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1) The deficiency of an enzyme is greatly influenced by the______________________? a. pH b. Environmental temperature c. Concentration of enzyme d. All the above
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2) Which type of bacteria grow best at room temperature of 20____________________? a. Mesophilic b. Thermophilic c. Psychrophilic d. All the above
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3) Pure water has an water activity (Aw) of___________________? a. 0.99 b. 1.00 c. 1.5 d. non of these
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4) Dried foods have water activity (Aw) of___________________? a. 1.0 b. 1.5 c. 0.6 d. non of these
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5) Tyndallization is more reliable than_____________________? a. Sterilization b. Pasteurization c. Blanching d. non of these
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6) Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________? a. Food contamination b. Food adulterants c. Food additives d. All the above
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7) Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________? a. Food adulterants b. Food additives c. Food contaminations d. All the above
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8) Which one of the following is anti ripening agent___________________? a. 2,4,5 trichlorophenoxy acetic acid b. Meleic hydrazide c. Sulphur dioxide d. Sodium benzoate
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9) The most commonly used leaving agents in barley are__________________? a. Yeast b. Sodium bi carbonate c. Sugar d. Both a & b
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10) In bread preparation in added to sorbic acid which one of the following is used as preservative____________________? a. Sulphur dioxide b. Nitrates c. Propionic acid d. Benzoic acid
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11) Saccharomyces creavisiae is the example of____________________? a. Bacteria b. Fungi c. Yeast d. Molds
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12) Soy sauce is the fermented product of_____________________? a. Barley b. Wheat c. Oat d. Soybeans
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13) Tea is the example of fermentation of_____________________? a. Alcoholic b. Non-alcoholic c. Acetic d. None of the above
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14) The acetic acid producing bacteria are___________________? a. Acetomonas b. Saccharomyces c. Streptococeus d. None of the above
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15) In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________? a. Streptococcus b. Lactobacillus c. Acetobacter d. Both a & b
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16) Which one of the following acid is present in rancid butter__________________? a. Propionic acid b. Pentanoic acid c. N-butyric acid d. Caprotic acid
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17) The aroma of Ethylbutyrateis just like____________________? a. Banana b. Grape c. Pineapple d. Guava
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18) Diacetyl is present in____________________? a. Cultured butter b. Sour cream c. Butter milk d. All the above
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19) Eugenol is important ingredients of oil of__________________? a. Olive b. Clove c. Nutmeg d. Cumin
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20) the enzyme that destroys vitamin B-1 is__________________? a. Oxalate b. Phenolase c. Thiaminase d. None of the above
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