FOOD SCIENCE & TECHNOLOGY MCQs
The science which deals with the path
of the food___________________?
A. Food Science
B. Nutrition
C. Food processing
D. Food technology
Food supply can be increased by
reducing post harvest losses________________?
A. 20-30%
B. 30-40%
C. 10-20%
D. None
A. Food processing
B. Food science
C. Food technology
D. Food preservation
Sugarcane is an example
of____________________?
A. Complex food
B. Simple food
C. Nutritious food
D. Simple food
The science which deals with food
supply, for human consumption is called____?
A. Food science
B. Food technology
C. Nutritive food
D. Food process
Apperts work discovered the principle
of____________________?
A. Pasteurization
B. Sterilization
C. Tining
D. Browning
In dairy industry, a process for
producing evaporated milk was presented in___?
A. 1896
B. 1835
C. 1840
D. 1842
Night blindness and keralinization is
associated with deficiency of___________?
A. Vitamin A
B. Vitamin B
C. Vitamin C
D. Vitamin E
Due to the action of ultraviolet rays
of sun, human body produces___________?
A. Vitamin D
B. Vitamin B
C. Vitamin E
D. Vitamin A
Which one of the following is
associated with normal clotting of blood_______?
A. Vitamin C
B. Vitamin D
C.
Vitamin K
D. Tocopherol
Which one of the following is a
yellow, crystalline and water soluble compound_?
A. Riboflavin
B. Niacin
C. Cholecaliferol
D. Folic acid
Biotin is the name given to vitamin___________________?
A. Vitamin H
B. Vitamin C
C. Vitamin D
D. Vitamin E
Ascorbic acid deficiency
causes________________?
A. Scurvy
B. Night blindness
C. Rickets
D. Beriberi
A. Chemist
B. Nutritionist
C. Food processor
D. All the above
The moisture content of natural
semi-perishable food ranges between________?
A. 50-60%
B. 70-80%
C. 60-90%
D. 50-70%
Apple, guava, mango,pineapple and
tomato are____________________?
A. Acid foods
B. Low acid foods
C. Medium acid foods
D. High acid foods
Okra, green peas, green beans and
leafy vegetables are____________________?
A. Low acid foods
B. Medium acid foods
C. Acid foods
D. High acid foods
Foods that fall within the pH range
of 5.0 to 4.5 are called__________________?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods
The fruit and vegetables contain an
insoluble stiffening material called________?
A. Pectin
B. Lig in
C. Protopectin
D. Gums
Oxidative rancidity can be
accelerated by the presence of certain divalent and polyvalent?
A. Metals
B. Light
C. High temperature
D. All the above
A. Biochemical changes
B. Physical changes
C. Microbial activity
D. enzyme activity
Which type of bacteria grow best at
refrigeration temperature 10°C_________?
A. Thermophilic
B. Psychrophilic
C. Mesophilic
D. All the above
Fresh foods have water activity (Aw)
of____________________?
A. 0.99
B. 1.0
C. 1.6
Pynivate carboxylase is an example of
______________________?
A. Ligases enzyme
B. Isomerase enzyme
C. Lysos enzyme
D. Hydrolases enzyme
Which type of bacteria grow best
within the temperature range 55°C________?
A. Mesophilic
B. Thermophilic
C. Psychrophilic
D. All the above
Transminase is an example
of______________________?
A. Hydrolases enzyme
B. Oxireductases enzyme
C. Ligase enzyme
D. Transferases enzyme
fumerase is an example
of_____________________?
A. Ligase enzyme
B. Isomerases enzyme
C. Lysose enzyme
D. Hydrolase enzyme
A. C11C20fatty acids
B. C20C22fatty acids
C. C12C20fatty acids
D. C4C16fatty acids
Chemically or bio chemically enzymes
are primarily__________________?
A. Carbohydrates
B. Lipids
C. Vitamins
D. Proteins
A. Canning
B. Sterilization
C. Pasteurization
A. Food contaminations
B. Food adulterants
C. Food additives
D. All the above
BHA and BHT are examples
of_____________________?
A. Anti sprouting
B. Anti ripening agent
C. Antioxidants
D. Antimicrobial agents
Which one of the following is
thickening agent___________________?
A. Agar
B. Amylase
C. Guar gum
D. All the above
A. Sodium propionate
B. Sorbic acid
C. Benzoate
D. Nitrates
The final product of alcoholic
fermentation are______________________?
A. Acetic acid + H2O
B. Ethyl alcohol + CO2
C. Ethyl alcohol + H2O
D. All the above
Beer is produced
from______________________?
A. Wheat
B. Barley
C. Com
D. Rice
Cereals are fermented to
produce_____________________?
A. Coffee
B. Season ting
C. Bread
D. Chapati
The fermented dairy products
are_____________________?
A. Cheese and yoghurt
B. Butter and cream
C. Cream and ice cream
D. All the above
Vinegar is a product
of_____________________?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. Non of the above
Ester is similar
to______________________?
A. Alcohols
B. Fatty acids
C. Aldehyde
D. Ketenes
Delta lactones are important
in_____________________?
A. Jams
B. Jellies
C. Milk & milk products
D. Pickles
Which is the flavour enhancer in meat
products ______________________?
A. Monosodium glutamate
B. Sorbitol
C. Lecithin
D. None of the above
Which one of the following possesses
banana like aroma____________________?
A. Diacetyl
B. Iso-amylacetate
C. Nerol
D. Ethyle buryrate
A. Preservation
B. Fermentation
C. Dehydration
D. Pasteurization
Yoghurt,cheese, pickles are included
in_________________?
A. Fermented food
B. Dehydrated food
C. Simple food
D. Preserved food
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above
Wine is produced
from_________________?
A. Lemon
B. Avocado
C. Grapes
D. Grape fruit
Streptococcus thermopiles and
lactobacillus are lactic fermentors in__________?
A. Meat industry
B. Dairy industry
C. Fruit and vegetable industry
D. Beverage industry
The term used to denote both
sensation and the substance is_________________?
A. Taste
B. Aroma
C. Flavor
D. All the above
A. Streptococcus
B. Lactobacillus
C. Leuconostoc
D. Saccharomyces
A. Acetic fermentation
B. Alcoholic fermentation
C. Lactic fermentation
D. All the above
Naturally vinegar contain acetic
acid____________________?
A. 8%
B. 4%
C. 2%
D. 5%
A. Water
B. Carbohydrates
C. Protein
D. non of these
Sensory stimula for food occurs
from____________________?
A. Taste
B. Smell
C. Texture
D. All
Estimate percentage loss of the world
production__________________%?
A. 25
B. 40
C. 30
D. none
A. Food preservation
B. Food processing
C. Food science
D. Food technology
Cane sugar is
called___________________?
A. Fructose
B. Sucrose
C. Galactose
D. Mattose
Meat, fruit, vegetables are
___________________?
A. Simple food
B. Complex food
C. Functional food
D. Nutritive food
Who was the father of canning
______________________?
A. Gay-Lussac
B. Nicolas Appert
C. Tomas
D. Newton
The oldest food preservation
techniques are ___________________?
A. Drying and dehydration
B. Sun drying
C. Browning
D. Smoking
A. American food laws
B. Russian food laws
C. Arabic food laws
D. British food laws
Cholesterol is the natural form
of___________________?
A. Vitamin A
B. Vitamin D
C. Vitamin C
D. Vitamin K
Which one of the following acts as
antioxidant ___________________?
A. Vitamin E
B. Vitamin D
C. Vitamin C
D. Vitamin A
Which one of the following causes
deficiency beriberi ___________________?
A. Vitamin B-1
B. Vitamin D
C. Vitamin C
D. Vitamin D
Folic acid deficiency
causes___________________?
A. Night blindness
B. Rickets
C. Beriberi
D. Anaemia
Vitamin C is
called___________________?
A. Malic acid
B. Citric acid
C. Ascorbic acid
D. Trataric acid
Cystein, Cystine and methionine amino
acids are ____________________?
A. Sulpher containing
B. Hydrogen containing
C. Copper containing
D. Mg containing
The food in which the moisture
content is less than 15% is called____________?
A. Stable foods
B. Semi perishable foods
C. Perishable foods
D. Acid food
The food in which the moisture
content ranges between 80-90% is called______?
A. Perishable foods
B. Low perishable foods
C. Stable foods
D. High acid foods
Most food poisoning organisms prefer to grow in the pH
range of____________?
A. 4-5
B. 4-5
C. 5
D. Above 5
Foods having pH value of below 3.7
are called____________________?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods
Lime, lemon juice and pickles
are_____________________?
A. Low acid foods
B. Acid foods
C. Medium acid foods
D. High acid foods
The deteriorative changes originating
from with in the food system is known as?
A. Proteolysis
B. Hydrolysis
C. Purification
D. Autolysis
A. Pinkish
B. Brownish
C. Bright red
D. Red
A. Mail lard reaction
B. Caramalization
C. Browning
D. Purification
Bacteria producing toxins that cause
food poisoning are known as___________?
A. Clostridium
B. Staphylococcus
C. Mycodesmavin
D. Both a & b
Cytochrome Oxidase and alcohol de
hydrogenise are the examples of________?
A. Oxidoreductases enzymes
B. Transferases
C. Hydrolases
D. Lysases
Esterases, proteinases, alkali acid
phosphates belongs to________________?
A. Hydrolases enzyme
B. Transferases enzyme
C. Oxireductases enzyme
D. Ligases enzyme
Recemases belongs
to___________________?
A. Isomerases enzyme
B. Ligases enzyme
C. Lyases enzyme
D. Oxireductase enzyme
Which type of bacteria grow best at room temperature of 20_______________?
A. Mesophilic
B. Thermophilic
C. Psychrophilic
D. All the above
Pure water has an water activity (Aw)
of___________________?
A. 0.99
B. 1.00
C. 1.5
D. non of these
Dried foods have water activity (Aw)
of___________________?
A. 1.0
B. 1.5
C. 0.6
D. non of these
Tyndallization is more reliable
than_____________________?
A. Sterilization
B. Pasteurization
C. Blanching
D. non of these
A. Food contamination
B. Food adulterants
C. Food additives
D. All the above
A. Food adulterants
B. Food additives
C. Food contaminations
D. All the above
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
The most commonly used leaving agents
in barley are__________________?
A. Yeast
B. Sodium bi carbonate
C. Sugar
D. Both a & b
A. Sulphur dioxide
B. Nitrates
C. Propionic acid
D. Benzoic acid
The deficiency of an enzyme is
greatly influenced by the_________________?
A. pH
B. Environmental temperature
C. Concentration of enzyme
D. All the above
The deficiency of an enzyme is
greatly influenced by the________________?
A. pH
B. Environmental temperature
C. Concentration of enzyme
D. All the above
Saccharomyces creavisiae is the
example of____________________?
A. Bacteria
B. Fungi
C. Yeast
D. Mold
C6H12O6 Yest 2C2H2OH+2CO2__________________?
A. Lactic
fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above
A. Lactic
fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above
C6H12O6 bacteria CH2CHCOOH + H2O
is_____________________?
A. Lactic
fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. All the above
Lactic fermentation product from
coagulated milk in dairy products_________?
A. Cheese
B. Ice cream
C. Skimmed
D. Milk
The break down of fatty material is
referred to as____________________?
A. Autolysis
B. Lipolysis
C. Proteolysis
D. None of above
The break down of pertinacious
material is referred to as_______________?
A. Autolysis
B. Lipolysis
C. Proteolysis
D. non of these
A. Protein
B. Carbohydrates
C. Lipids
D. non of these
A. Water
B. Carbohydrates
C. Lipids
D. non of these
The mechanism of food intake
regulation is known as ____________________?
A. Glucostatic
regulation
B. Lipostatic regulation
C. Aminostatic regulation
D. All the above
Fermentation industries
include______________________?
A. Baking
B. Brewing
C. Wine making
D. all the above
The interaction of polysaccharides form ____________________?
A. Hydrogen bonds
B. Carbon bonds
C. Nitrogen bonds
D. None of the above
Agar is an extract
from____________________?
A. Fungi
B. Algae
C. Bacteria
D. None of the above
The plant trigly cerides are rich
in_________________?
A. Saturated fatty
acids
B. Unsaturated fatty acids
C. Steroids
D. None of the above
Undesirable flavor in the food during
storage is due to___________________?
A. Prooxidants
B. Antioxidants
C. Rancidity
D. None of the above
The flavor of butter, milk and cheese
due to__________________?
A. Long chain fatty
acids
B. Short chain fatty acids
C. Saturated fatty acids
D. Unsaturated fatty acids
Protein denaturation is the result of
the modification of____________________?
A. Primary structure
B. Secondary structure
C. Tertiary structure
D. Both b & c
A. 0.25 g
B. 0.49 g
C. 0.59 g
D. None of the above
Which one of the following is water
soluble vitamin ___________________?
A. Vitamin B
B. Vitamin E
C. Vitamin K
D. None of the above
The deficiency of vitamin D in human
causes __________________?
A. Rickets
B. Osteomalecia
C. Decalcification
D. All the above
Per day consumption of food in
developed countries ranges between___________________?
A. 1500-2000 Kcal
B. 200-3000
C. 3000-3500 Kcal
The deficiency of vitamin B-1 is adults
causes_____________________?
A. Fatigue
B. Depressions
C. Irritability
D. All the above
The deficiency of Niacin in adults
causes___________________?
A. Dementia
B. Diarrhea
C. Ulcerated mouth & tongue
D. All the above
The function of acids in food is to_____________________?
A. Intensity & modified
the taste
B. Act as ciectton pair accpot
C. Act as microbial inhibitor
D. All the above
The average per capita world
consumption of milk per head per day is________?
A. 160 g
B. 250 g
C. 320 g
D. Non of the above
Maximum amount of whey proteins are
found in ______________________?
A. Buffalo milk
B. Cow milk
C. Goat milk
D. Sheep milk
Milk proteins are rich in____________________?
A. Cysteine
B. Methionine
C. Lysine
D. All the above
Egg quality is determined
by_____________________?
A. Albumin
B. Yolk
C. Germ spot
D. All the above
The food colour measurement can be
obtained by ___________________?
A. Spectrophotometer
B. Tint meters
C. Disc colourimetry
D. All the above
Texture of pastries, cookies and
crackers is evaluated by_________________?
A. Warner-Bratzler sheer
B. Short meter
C. Compress meter
D. All the above
Which one of the following is
synthetic flavour __________________?
A. Esters
B. Aldehydes
C. Ketones
D. All the above
A. Ether
B. Alcohol
C. Monosodium glutamic acid All the above
D. All the above
A. Benzoyl peroxide
B. Nitrosyle chloride
C. Sorbitol
D. Mannitol
To make light cakes, biscuits and
muffins which leavening agent is used_______?
A. Silicoaluminate
B. Magnesium carbonate
C. Phosphate salts
D. All the above
The world’s food is lost by microbial
spoilage upto the extent of_____________?
A. One-half
B. One-fourth
C. One-fifth
D. One-third
A. Sodium acetate
B. Potassium acetate
C. Calcium acetate
D. All the above
A. Guar gum
B. Agaragar
C. Starch
D. All the above
The consumption of several flavours
and micromtrients per person per year is_?
A. mg
B. .< 0.01 mg
C. .> 0.01 mg
D. None of the above
Milk is pasteurized
at___________________?
A. 50ºC for 30 minutes
B. 60ºC for 30 minutes
C. 62.8ºC for minutes
D. None of the above
Which one of the following is the
non-ethylene producing fruit______________?
A. Mango
B. Banana
C. Orange
D. Pear
Ergosterol is usually found in
__________________?
A. Animal fat
B. Vegetable fat
C. Both a & b
D. None of the above
The storage life of Apricot at 32ºF
with R.H of 90% is _____________________?
A. 2-4 weeks
B. 1-2 weeks
C. 3-4 weeks
D. 1-5 weeks
The storage life of Cabbage at 32ºF
with R.H of 95% is____________________?
A. 2-5 months
B. 3-4 months
C. 5-6 months
D. 3-5 months
The storage life of Orange at 34ºF
with R.H of 90% is________________?
A. 2-6 weeks
B. 4-8 weeks
C. 8-12 weeks
D. 12-14 weeks
Approximate calories in one large
banana is____________________?
A. 100
B. 125
C. 150
D. 176
Approximate calories in 1/2 breast
fried chicken is_____________________?
A. 155
B. 175
C. 210
D. 232
A. 0.05-0.1 kGy
B. 0.05-0.12 kGy
C. 0.05-0.15 kGy
D. non of these
Approximate calories in one cup of
white cooked rice is __________________?
A. 150
B. 175
C. 201
D. 225
Approximately quantity of milk
required to prepare 1 kg of cheese is_________?
A. 5 Kg
B. 8 Kg
C. 10 Kg
D. 12 Kg
The storage life of dried fruit at
32ºF with R.H of 60% is___________________?
A. 4-6 months
B. 6-8 months
C. 9-12 months
D. 8-10 months
The storage life of grape fruit at
50ºF with R.H of 90% is _______________?
A. 2-3 weeks
B. 4-6 weeks
C. 4-8 weeks
D. 10 weeks
The storage life of honey at 31ºF
with R.H of 90% is__________________?
A. 4 months
B. 6 months
C. 8 months
D. 12 months
The storage life of fresh beef at
34ºF with R.H of 92% is_________________?
A. 1-3 weeks
B. 1-4 weeks
C. 1-6 weeks
D. 1-8 weeks
The storage life of onions at 32ºF
with R.H of 75% is__________________?
A. 2-4 months
B. 4-6 months
C. 6-8 months
D. 8-10 months
Approximately caloric value in
Kcal/100 g ofwalnut is__________________?
A. 500
B. 600
C. 650
D. 700
Approximately caloric value in
Kcal/100 g of whole milk is______________?
A. 50
B. 60
C. 69
D. 75
Per day the developing countries
consume food corresponding to__________?
A. 1000-1500 Kcal
B. 1500-1800 Kcal
C. 1800-2000 Kcal
D. None of the above
The function of sugar in food is
___________________?
A. Humecants
B. Plasticizers
C. Sweetners
D. All the above
Gelatinization is the process in
which ____________________?
A. Starch granules swell
rapidly and lose birefringence
B. Starch granules do not swell rapidly and lose birefringence
C. Starch granules collide frequently causing a reduction in viscosity
D. Both a & b
Microbial gum used in food serve
as_________________?
A. Stabilizer
B. Emulsifier
C. Thickener
D. All the above
Oxidative rancidity is promoted by
____________________?
A. Heat
B. Catalysis
C. Enzymes
D. All the above
Which one of the following plays the
role of a natural oxidants____________?
A. Vitamin A
B. Vitamin C
C. Vitamin E
D. None of the above
Amino acid with no polar R group
are____________________?
A. Hydrophilic
B. Hydrophobic
C. Aromatic
D. None of the above
Protein denaturation is brought about
by_________________?
A. Heat
B. pH of the medium
C. Ionic strength
D. All the above
Which one of the following is the
soluble vitamins______________________?
A. Vitamin D
B. Vitamin B
C. Vitamin A
D. Both a & c
Vitamin A deficiency result
in___________________?
A. Xeroderma
B. Xerophthalmia
C. Conical ulceration
D. All the above
The deficiency of vitamin K in human
causes _________________________?
A. Uncontrolled bleeding
B. Internal hemorrhage
C. Prolonged blood clotting
D. all the above
The deficiency of vitamin B-2 is
adults causes___________________?
A. Cheilosis
B. Glostitis
C. Eye itching
D. All the above
WHO recommended daily intake of
calcium for adults is ______________?
A. 200-300 mg
B. 300-400 mg
C. 400-500 mg
D. All the above
For preservation of fruit dehydration
is carried out by_____________________?
A. Vacuum drier
B. Tunnel drier
C. Puff drying
D. all the above
Maximum amount of casein is present
in _______________________?
A. Buffalo milk
B. Cow milk
C. Goat milk
D. Sheep milk
Milk proteins of cow milk contains
maximum amount of____________________?
A. β-lacto globulin
B. α-lactolbumin
C. Serum albumin
D. All the above
Severe diarrhea and dehydration in
human is due to lack of_____________?
A. Rennin
B. Lysine
C. Lactase
D. All the above
Egg storage stability can be achieved
by storing eggs under ________________?
A. CO2
B. Mineral oil
C. Then no stabilization
D. All the above
Consistency and stability of dough’s
is measured by ____________________?
A. Farinograph
B. Micrograph
C. Compress metter
D. All the above
Which one of the following is used as
antioxidant____________________?
A. DNA
B. EDTA
C. DT
D. None of the above
In banana synthetic flavour additive
used is____________________?
A. Amylaccetate
B. Methyl anthranilate
C. Ethyle butyrate
D. None of the above
Which one of the following is best
flour improver ______________________?
A. Cl2
B. ClO2
C. Benzoyl peroxide
D. All the above
Ant caking agents used in food
industry are ________________________?
A. Propylene glycol
B. Glycerol
C. Calcium silicate
D. All the above
In soft drinks and dietetic forms of
food which sweetening agent is widely used ?
A. Calcium salt
B. Cyclamates
C. Glycyrrhizin acid
D. All the above
A. NaCl
B. Sulpher dioxide
C. Nitrate
D. All the above
A. Proconic acid
B. Benzonic acid
C. Parabens
D. All the above
In dairy products such as cheese and
condensed milk the preservative used is__?
A. Epexider
B. Parabens
C. Nisim
D. All the above
The used of additives per person per
year amounts to about_____________?
A. 5 g
B. 10 g
C. 15 g
D. None of the above
Which of the following is the method
of food preservation _______________?
A. Smoking
B. Drying
C. Salting
D. All the above
Which one of the following is the
climacteric ethylene producing fruit_________?
A. Lemon
B. Grape
C. Apple
D. Lychee
The concentration of ethylene
required for the ripening of Banana is_________?
A. 5 ppm with 24 hr
B. 10 ppm with 24 hr
C. 12 ppm with 24 hr
D. 15 ppm with 24 hr
Enzyme proteases is used for
_____________________ ?
A. Clarification of fruit
juice
B. Tenderizing meat
C. Removal of molecular oxygen dissolved at the surface of products
D. None of the above
The storage life of Banana at 55ºF
with R.H of 95% is ________________?
A. 4 weeks
B. 6 weeks
C. 3 weeks
D. 2 weeks
The storage life of cucumber at 50ºF
with of 95% is _____________________?
A. 6-10 days
B. 10-12 days
C. 10-14 days
D. 12-16 days
Approximate calories in one large raw
apple is ________________________?
A. 90
B. 100
C. 117
D. 125
Approximate calories in 3.2 ounces of
cooked is______________________?
A. 155
B. 175
C. 200
D. 214
Approximate calories in 1 slice of
fried liver is____________________?
A. 40
B. 50
C. 71
D. 86
Storage life of peaches & pears
31ºF with R.H of 90% is _______________?
A. 1-2 weeks
B. 2-3 weeks
C. 2-4 weeks
D. 2-6 weeks
Approximate quantity of milk requires
to get 1 Kg of butter is ___________?
A. 10.8 Kg
B. 15 Kg
C. 20 Kg
D. 23 Kg
The storage life of Butter at -20ºF
With R.H of 85% is_____________________?
A. 4 months
B. 6 months
C. 8 months
D. 12 months
The storage life of frozen fish at
-10ºF with R.H of 95% is______________?
A. 4-6 months
B. 6-8 months
C. 8-10 months
D. 12 months
The storage life of grapes at 32ºF
with R.H of 90% is_____________________?
A. 1-2 weeks
B. 2-4 weeks
C. 3-8 weeks
D. 5-6 weeks
The storage life of mangoes at 50ºF
with R.H of 90% is__________________?
A. 1-2 weeks
B. 2-3 weeks
C. 2-4 weeks
D. 4-6 weeks
The storage life of mushroom at 35ºF
with R.H of 90% is___________________?
A. 1-2 days
B. 2-4 days
C. 3-5 days
D. 6 days
Approximately caloric value in
Kcal/100 g of almond is__________________?
A. 400
B. 500
C. 600
D. 640
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