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Food Technology Quiz 2

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Food Technology Quiz 2

1 / 50

Ergosterol is usually found in __________________?

2 / 50

Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?

3 / 50

In banana synthetic flavour additive used is____?

4 / 50

Approximately caloric value in Kcal/100 g ofwalnut is__________________?

5 / 50

Biotin is the name given to vitamin___________________?

6 / 50

Gelatinization is the process in which ____?

7 / 50

Severe diarrhea and dehydration in human is due to lack of__________________?

8 / 50

Wine is produced from_________________?

9 / 50

Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____?

10 / 50

Agar is an extract from____?

11 / 50

The average per capita world consumption of milk per head per day is_________________?

12 / 50

The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____?

13 / 50

The storage life of frozen fish at -10?F with R.H of 95% is____?

14 / 50

The moisture content of natural semi-perishable food ranges between_____?

15 / 50

Enzyme proteases is used for _____ ?

16 / 50

Okra, green peas, green beans and leafy vegetables are____?

17 / 50

The storage life of mushroom at 35?F with R.H of 90% is___________________?

18 / 50

Which one of the following is the soluble vitamins______?

19 / 50

Several yeast can be used in fermentation but most commonly known species of genus are_________________?

20 / 50

In all common wealth countries including Pakistan the basis for food laws being used are________________?

21 / 50

Cereals are fermented to produce_____?

22 / 50

Soy sauce is the fermented product of_____?

23 / 50

Approximate calories in one large banana is____?

24 / 50

Most food poisoning organisms prefer to grow in the pH range of___________________?

25 / 50

Milk proteins are rich in____?

26 / 50

Amino acid with no polar R group are____?

27 / 50

The storage life of onions at 32?F with R.H of 75% is__________________?

28 / 50

The storage life of cucumber at 50?F with of 95% is _____?

29 / 50

The mechanism of food intake regulation is known as ____?

30 / 50

the enzyme that destroys vitamin B-1 is__________________?

31 / 50

The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____?

32 / 50

The storage life of Apricot at 32?F with R.H of 90% is _____?

33 / 50

Which one of the following possesses banana like aroma______?

34 / 50

To make light cakes, biscuits and muffins which leavening agent is used___________________?

35 / 50

Which of the following is the method of food preservation ________?

36 / 50

The deficiency of an enzyme is greatly influenced by the______?

37 / 50

Who was the father of canning ______?

38 / 50

For preservation of fruit dehydration is carried out by_____?

39 / 50

The fermented dairy products are_____?

40 / 50

To prevent the growth of molds in bread ind other backed food which preservative is used___________________?

41 / 50

The term used to denote both sensation and the substance is________?

42 / 50

All the treatments given to a food stuff form the washing to the point off consumption is called__________________?

43 / 50

Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?

44 / 50

Approximately quantity of milk required to prepare 1 kg of cheese is_____?

45 / 50

Cane sugar is called___________________?

46 / 50

Per day consumption of food in developed countries ranges between___________________?

47 / 50

The fruit and vegetables contain an insoluble stiffening material called______?

48 / 50

Tyndallization is more reliable than_____?

49 / 50

The used of additives per person per year amounts to about_____?

50 / 50

The interaction of polysaccharides form ____?

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