Food Technology Quiz 1
1 / 50
Night blindness and keralinization is associated with deficiency of____?
2 / 50
Vinegar is a product of_____?
3 / 50
The storage life of Cabbage at 32?F with R.H of 95% is____?
4 / 50
The food in which the moisture content is less than 15% is called_____?
5 / 50
Which one of the following is water soluble vitamin ___________________?
6 / 50
The deficiency of vitamin B-2 is adults causes___________________?
7 / 50
In dairy products such as cheese and condensed milk the preservative used is______?
8 / 50
Approximate calories in 1/2 breast fried chicken is_____?
9 / 50
Foods having pH value of below 3.7 are called____?
10 / 50
The storage life of grapes at 32?F with R.H of 90% is_____?
11 / 50
The aroma of Ethylbutyrateis just like____?
12 / 50
Which one of the following acid is present in rancid butter__________________?
13 / 50
The storage life of Orange at 34?F with R.H of 90% is_______?
14 / 50
Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______?
15 / 50
In soft drinks and dietetic forms of food which sweetening agent is widely used _____?
16 / 50
Consistency and stability of dough?s is measured by ____?
17 / 50
Meat, fruit, vegetables are ___________________?
18 / 50
The storage life of mangoes at 50?F with R.H of 90% is__________________?
19 / 50
The deficiency of vitamin B-1 is adults causes_____?
20 / 50
The storage life of honey at 31?F with R.H of 90% is__________________?
21 / 50
Which one of the following is the best known, most widely used food flavour enhancer_________________?
22 / 50
To prevent deterioration of food from microorganisms which one of the following preservatives are used _____?
23 / 50
Ascorbic acid deficiency causes________________?
24 / 50
Which one of the following acts as antioxidant ___________________?
25 / 50
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_____?
26 / 50
Ester is similar to______?
27 / 50
Apple, guava, mango,pineapple and tomato are____?
28 / 50
The most commonly used leaving agents in barley are__________________?
29 / 50
Chemically or bio chemically enzymes are primarily__________________?
30 / 50
Which one of the following is associated with normal clotting of blood__________________?
31 / 50
Egg quality is determined by_____?
32 / 50
The storage life of fresh beef at 34?F with R.H of 92% is_________________?
33 / 50
C6H12O6 bacteria CH2CHCOOH + H2O is_____?
34 / 50
Which one of the following is the climacteric ethylene producing fruit______?
35 / 50
Naturally vinegar contain acetic acid____?
36 / 50
Which one of the following causes deficiency beriberi ___________________?
37 / 50
WHO recommended daily intake of calcium for adults is _____?
38 / 50
Tea is the example of fermentation of_____?
39 / 50
The break down of fatty material is referred to as____?
40 / 50
Approximately caloric value in Kcal/100 g of almond is__________________?
41 / 50
The storage life of Banana at 55?F with R.H of 95% is ________?
42 / 50
The plant trigly cerides are rich in_________________?
43 / 50
Sugarcane is an example of____?
44 / 50
The storage life of Butter at -20?F With R.H of 85% is_____?
45 / 50
Per day the developing countries consume food corresponding to_________________?
46 / 50
Beer is produced from______?
47 / 50
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 _________________?
48 / 50
Which one of the following is the non-ethylene producing fruit______?
49 / 50
Approximate calories in one cup of white cooked rice is __________________?
50 / 50
Cholesterol is the natural form of___________________?
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