Food Technology Quiz 2
1 / 50
Most food poisoning organisms prefer to grow in the pH range of___________________?
2 / 50
To make light cakes, biscuits and muffins which leavening agent is used___________________?
3 / 50
Gelatinization is the process in which ____?
4 / 50
Approximate calories in one large banana is____?
5 / 50
The average per capita world consumption of milk per head per day is_________________?
6 / 50
Wine is produced from_________________?
7 / 50
Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?
8 / 50
Approximately quantity of milk required to prepare 1 kg of cheese is_____?
9 / 50
Cane sugar is called___________________?
10 / 50
Biotin is the name given to vitamin___________________?
11 / 50
The deficiency of an enzyme is greatly influenced by the______?
12 / 50
Which one of the following possesses banana like aroma______?
13 / 50
Okra, green peas, green beans and leafy vegetables are____?
14 / 50
The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____?
15 / 50
Approximately caloric value in Kcal/100 g ofwalnut is__________________?
16 / 50
The storage life of mushroom at 35?F with R.H of 90% is___________________?
17 / 50
The storage life of onions at 32?F with R.H of 75% is__________________?
18 / 50
Ergosterol is usually found in __________________?
19 / 50
In banana synthetic flavour additive used is____?
20 / 50
Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
21 / 50
Severe diarrhea and dehydration in human is due to lack of__________________?
22 / 50
To prevent the growth of molds in bread ind other backed food which preservative is used___________________?
23 / 50
Per day consumption of food in developed countries ranges between___________________?
24 / 50
Several yeast can be used in fermentation but most commonly known species of genus are_________________?
25 / 50
Which one of the following is the soluble vitamins______?
26 / 50
For preservation of fruit dehydration is carried out by_____?
27 / 50
In all common wealth countries including Pakistan the basis for food laws being used are________________?
28 / 50
Agar is an extract from____?
29 / 50
Cereals are fermented to produce_____?
30 / 50
The mechanism of food intake regulation is known as ____?
31 / 50
The storage life of Apricot at 32?F with R.H of 90% is _____?
32 / 50
Tyndallization is more reliable than_____?
33 / 50
All the treatments given to a food stuff form the washing to the point off consumption is called__________________?
34 / 50
The interaction of polysaccharides form ____?
35 / 50
The storage life of frozen fish at -10?F with R.H of 95% is____?
36 / 50
Soy sauce is the fermented product of_____?
37 / 50
the enzyme that destroys vitamin B-1 is__________________?
38 / 50
The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____?
39 / 50
The storage life of cucumber at 50?F with of 95% is _____?
40 / 50
The moisture content of natural semi-perishable food ranges between_____?
41 / 50
The fruit and vegetables contain an insoluble stiffening material called______?
42 / 50
The term used to denote both sensation and the substance is________?
43 / 50
Amino acid with no polar R group are____?
44 / 50
Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____?
45 / 50
The used of additives per person per year amounts to about_____?
46 / 50
Milk proteins are rich in____?
47 / 50
Enzyme proteases is used for _____ ?
48 / 50
The fermented dairy products are_____?
49 / 50
Which of the following is the method of food preservation ________?
50 / 50
Who was the father of canning ______?
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