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Food Technology Quiz 3

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Food Technology Quiz 3

1 / 50

Yoghurt,cheese, pickles are included in_________________?

2 / 50

Cytochrome Oxidase and alcohol de hydrogenise are the examples of____?

3 / 50

The function of sugar in food is ___________________?

4 / 50

Approximately caloric value in Kcal/100 g of whole milk is___________________?

5 / 50

Transminase is an example of______?

6 / 50

Pynivate carboxylase is an example of ______?

7 / 50

Milk proteins of cow milk contains maximum amount of____?

8 / 50

In dairy industry, a process for producing evaporated milk was presented in______?

9 / 50

The recommended daily intake of protein per kilogram by WHO for an individual is _____?

10 / 50

The food in which the moisture content ranges between 80-90% is called________________?

11 / 50

Oxidative rancidity is promoted by ____?

12 / 50

Dried foods have water activity (Aw) of___________________?

13 / 50

Storage life of peaches & pears 31?F with R.H of 90% is _____?

14 / 50

Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?

15 / 50

The consumption of several flavours and micromtrients per person per year is__________________?

16 / 50

Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in__________________?

17 / 50

Recemases belongs to___________________?

18 / 50

Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?

19 / 50

Vitamin C is called___________________?

20 / 50

Which one of the following is anti ripening agent___________________?

21 / 50

Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?

22 / 50

The break down of pertinacious material is referred to as____?

23 / 50

Approximate quantity of milk requires to get 1 Kg of butter is __________________?

24 / 50

Esterases, proteinases, alkali acid phosphates belongs to_____?

25 / 50

Which one of the following is synthetic flavour __________________?

26 / 50

Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?

27 / 50

Milk is pasteurized at___________________?

28 / 50

BHA and BHT are examples of_____?

29 / 50

The storage life of dried fruit at 32?F with R.H of 60% is___________________?

30 / 50

Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____?

31 / 50

The function of acids in food is to_____?

32 / 50

Egg storage stability can be achieved by storing eggs under _____ ?

33 / 50

Fresh foods have water activity (Aw) of____?

34 / 50

Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________?

35 / 50

Fermentation industries include______?

36 / 50

Which one of the following is best flour improver ______?

37 / 50

Diacetyl is present in____?

38 / 50

Lactic fermentation product from coagulated milk in dairy products___________________?

39 / 50

Sensory stimula for food occurs from____?

40 / 50

The acetic acid producing bacteria are___________________?

41 / 50

The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____?

42 / 50

Apperts work discovered the principle of____?

43 / 50

The science which deals with food supply, for human consumption is called_____?

44 / 50

The final product of alcoholic fermentation are______?

45 / 50

The flavor of butter, milk and cheese due to__________________?

46 / 50

The food colour measurement can be obtained by ___________________?

47 / 50

In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?

48 / 50

Many reactions similar to oxidative rancidity during irradiation been observed in _____?

49 / 50

In bread preparation in added to sorbic acid which one of the following is used as preservative____?

50 / 50

Approximate calories in 1 slice of fried liver is____?

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