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Food Technology Quiz 1

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Food Technology Quiz 1

1 / 50

Ascorbic acid deficiency causes________________?

2 / 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 _________________?

3 / 50

The storage life of Orange at 34?F with R.H of 90% is_______?

4 / 50

Vinegar is a product of_____?

5 / 50

Night blindness and keralinization is associated with deficiency of____?

6 / 50

Which one of the following acts as antioxidant ___________________?

7 / 50

In dairy products such as cheese and condensed milk the preservative used is______?

8 / 50

Foods having pH value of below 3.7 are called____?

9 / 50

The storage life of Cabbage at 32?F with R.H of 95% is____?

10 / 50

The food in which the moisture content is less than 15% is called_____?

11 / 50

The aroma of Ethylbutyrateis just like____?

12 / 50

Approximate calories in one cup of white cooked rice is __________________?

13 / 50

The most commonly used leaving agents in barley are__________________?

14 / 50

The storage life of Banana at 55?F with R.H of 95% is ________?

15 / 50

The break down of fatty material is referred to as____?

16 / 50

Approximately caloric value in Kcal/100 g of almond is__________________?

17 / 50

Which one of the following acid is present in rancid butter__________________?

18 / 50

Beer is produced from______?

19 / 50

Tea is the example of fermentation of_____?

20 / 50

In soft drinks and dietetic forms of food which sweetening agent is widely used _____?

21 / 50

Which one of the following is the best known, most widely used food flavour enhancer_________________?

22 / 50

The deficiency of vitamin B-1 is adults causes_____?

23 / 50

Sugarcane is an example of____?

24 / 50

Consistency and stability of dough?s is measured by ____?

25 / 50

To prevent deterioration of food from microorganisms which one of the following preservatives are used _____?

26 / 50

Apple, guava, mango,pineapple and tomato are____?

27 / 50

Which one of the following is the non-ethylene producing fruit______?

28 / 50

The storage life of mangoes at 50?F with R.H of 90% is__________________?

29 / 50

The storage life of honey at 31?F with R.H of 90% is__________________?

30 / 50

Egg quality is determined by_____?

31 / 50

The storage life of fresh beef at 34?F with R.H of 92% is_________________?

32 / 50

Which one of the following is associated with normal clotting of blood__________________?

33 / 50

Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______?

34 / 50

Naturally vinegar contain acetic acid____?

35 / 50

Approximate calories in 1/2 breast fried chicken is_____?

36 / 50

Which one of the following is the climacteric ethylene producing fruit______?

37 / 50

Ester is similar to______?

38 / 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_____?

39 / 50

Which one of the following is water soluble vitamin ___________________?

40 / 50

The storage life of Butter at -20?F With R.H of 85% is_____?

41 / 50

Which one of the following causes deficiency beriberi ___________________?

42 / 50

Meat, fruit, vegetables are ___________________?

43 / 50

Chemically or bio chemically enzymes are primarily__________________?

44 / 50

The deficiency of vitamin B-2 is adults causes___________________?

45 / 50

Per day the developing countries consume food corresponding to_________________?

46 / 50

Cholesterol is the natural form of___________________?

47 / 50

WHO recommended daily intake of calcium for adults is _____?

48 / 50

C6H12O6 bacteria CH2CHCOOH + H2O is_____?

49 / 50

The plant trigly cerides are rich in_________________?

50 / 50

The storage life of grapes at 32?F with R.H of 90% is_____?

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