1 - Agar is an extract from____________________?
1 - Agar is an extract from____________________?
Algae
2 - All the treatments given to a food stuff form the washing to the point off consumption is called__________________?
2 - All the treatments given to a food stuff form the washing to the point off consumption is called__________________?
Food processing
3 - Amino acid with no polar R group are____________________?
3 - Amino acid with no polar R group are____________________?
Hydrophobic
4 - Ant caking agents used in food industry are ________________________?
4 - Ant caking agents used in food industry are ________________________?
Calcium silicate
5 - Apperts work discovered the principle of____________________?
5 - Apperts work discovered the principle of____________________?
Sterilization
6 - Apple, guava, mango,pineapple and tomato are____________________?
6 - Apple, guava, mango,pineapple and tomato are____________________?
Acid foods
7 - Approximate calories in 1 slice of fried liver is____________________?
7 - Approximate calories in 1 slice of fried liver is____________________?
50
8 - Approximate calories in 1/2 breast fried chicken is_____________________?
8 - Approximate calories in 1/2 breast fried chicken is_____________________?
175
9 - Approximate calories in 3.2 ounces of cooked is______________________?
9 - Approximate calories in 3.2 ounces of cooked is______________________?
214
10 - Approximate calories in one cup of white cooked rice is __________________?
10 - Approximate calories in one cup of white cooked rice is __________________?
201
11 - Approximate calories in one large banana is____________________?
11 - Approximate calories in one large banana is____________________?
176
12 - Approximate calories in one large raw apple is ________________________?
12 - Approximate calories in one large raw apple is ________________________?
117
13 - Approximate quantity of milk requires to get 1 Kg of butter is __________________?
13 - Approximate quantity of milk requires to get 1 Kg of butter is __________________?
15 Kg
14 - Approximately caloric value in Kcal/100 g of whole milk is___________________?
14 - Approximately caloric value in Kcal/100 g of whole milk is___________________?
75
15 - Approximately caloric value in Kcal/100 g ofwalnut is__________________?
15 - Approximately caloric value in Kcal/100 g ofwalnut is__________________?
650
16 - Approximately quantity of milk required to prepare 1 kg of cheese is_____________________?
16 - Approximately quantity of milk required to prepare 1 kg of cheese is_____________________?
12 Kg
17 - Ascorbic acid deficiency causes________________?
17 - Ascorbic acid deficiency causes________________?
Scurvy
18 - Bacteria producing toxins that cause food poisoning are known as___________________?
18 - Bacteria producing toxins that cause food poisoning are known as___________________?
Both a & b
19 - Beer is produced from______________________?
19 - Beer is produced from______________________?
Barley
20 - BHA and BHT are examples of_____________________?
20 - BHA and BHT are examples of_____________________?
Antioxidants
21 - Biotin is the name given to vitamin___________________?
21 - Biotin is the name given to vitamin___________________?
Vitamin H
22 - C6H12O6 bacteria CH2CHCOOH + H2O is_____________________?
22 - C6H12O6 bacteria CH2CHCOOH + H2O is_____________________?
Lactic fermentation
23 - C6H12O6 Yest 2C2H2OH+2CO2__________________?
23 - C6H12O6 Yest 2C2H2OH+2CO2__________________?
Alcoholic fermentation
24 - Cane sugar is called___________________?
24 - Cane sugar is called___________________?
Sucrose
25 - Cereals are fermented to produce_____________________?
25 - Cereals are fermented to produce_____________________?
Bread
26 - Chemically or bio chemically enzymes are primarily__________________?
26 - Chemically or bio chemically enzymes are primarily__________________?
Proteins
27 - Cholesterol is the natural form of___________________?
27 - Cholesterol is the natural form of___________________?
Vitamin K
28 - Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
28 - Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?
Microbial activity
29 - Consistency and stability of dough€™s is measured by ____________________?
29 - Consistency and stability of dough€™s is measured by ____________________?
Farinograph
30 - Cystein, Cystine and methionine amino acids are ____________________?
30 - Cystein, Cystine and methionine amino acids are ____________________?
Sulpher containing
31 - Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________?
31 - Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________?
Oxidoreductases enzymes
32 - Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?
32 - Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?
C4€”€”-C16fatty acids
33 - Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in___________________?
33 - Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in___________________?
Protein
34 - Delta lactones are important in_____________________?
34 - Delta lactones are important in_____________________?
Milk & milk products
35 - Diacetyl is present in____________________?
35 - Diacetyl is present in____________________?
All the above
36 - Dried foods have water activity (Aw) of___________________?
36 - Dried foods have water activity (Aw) of___________________?
0.6
37 - Due to the action of ultraviolet rays of sun, human body produces___________________?
37 - Due to the action of ultraviolet rays of sun, human body produces___________________?
Vitamin D
38 - Egg quality is determined by_____________________?
38 - Egg quality is determined by_____________________?
All the above
39 - Egg storage stability can be achieved by storing eggs under _____________________ ?
39 - Egg storage stability can be achieved by storing eggs under _____________________ ?
All the above
40 - Enzyme proteases is used for _____________________ ?
40 - Enzyme proteases is used for _____________________ ?
Tenderizing meat
41 - Ergosterol is usually found in __________________?
41 - Ergosterol is usually found in __________________?
Both a & b
42 - Ester is similar to______________________?
42 - Ester is similar to______________________?
Alcohols
43 - Esterases, proteinases, alkali acid phosphates belongs to_____________________?
43 - Esterases, proteinases, alkali acid phosphates belongs to_____________________?
Hydrolases enzyme
44 - Estimate percentage loss of the world production__________________?
44 - Estimate percentage loss of the world production__________________?
25
45 - Eugenol is important ingredients of oil of__________________?
45 - Eugenol is important ingredients of oil of__________________?
Clove
46 - Extension of storage life by inhibition of sprouting of potatoes, onions and garlic can be achieved by radiation dose of_________________?
46 - Extension of storage life by inhibition of sprouting of potatoes, onions and garlic can be achieved by radiation dose of_________________?
0.05-0.15 kGy
47 - Fermentation industries include______________________?
47 - Fermentation industries include______________________?
all the above
48 - Folic acid deficiency causes___________________?
48 - Folic acid deficiency causes___________________?
Anaemia
49 - Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?
49 - Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?
Food contaminations
50 - Food supply can be increased by reducing post harvest losses___________________?
50 - Food supply can be increased by reducing post harvest losses___________________?
10-20%
51 - Foods having pH value of below 3.7 are called____________________?
51 - Foods having pH value of below 3.7 are called____________________?
High acid foods
52 - Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?
52 - Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?
Medium acid foods
53 - For preservation of fruit dehydration is carried out by_____________________?
53 - For preservation of fruit dehydration is carried out by_____________________?
all the above
54 - Fresh foods have water activity (Aw) of____________________?
54 - Fresh foods have water activity (Aw) of____________________?
0.99
55 - fumerase is an example of_____________________?
55 - fumerase is an example of_____________________?
Lysose enzyme
56 - Gelatinization is the process in which ____________________?
56 - Gelatinization is the process in which ____________________?
Both a & b
57 - Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
57 - Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
Mannitol
58 - In all common wealth countries including Pakistan the basis for food laws being used are________________?
58 - In all common wealth countries including Pakistan the basis for food laws being used are________________?
British food laws
59 - In banana synthetic flavour additive used is____________________?
59 - In banana synthetic flavour additive used is____________________?
Amylaccetate
60 - In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?
60 - In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?
Propionic acid
61 - In dairy industry, a process for producing evaporated milk was presented in______________________?
61 - In dairy industry, a process for producing evaporated milk was presented in______________________?
1835
62 - In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
62 - In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?
Both a & b
63 - In dairy products such as cheese and condensed milk the preservative used is______________________?
63 - In dairy products such as cheese and condensed milk the preservative used is______________________?
Nisim
64 - In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____________________?
64 - In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____________________?
Benzonic acid
65 - In soft drinks and dietetic forms of food which sweetening agent is widely used _____________________?
65 - In soft drinks and dietetic forms of food which sweetening agent is widely used _____________________?
Cyclamates
66 - Lactic fermentation product from coagulated milk in dairy products___________________?
66 - Lactic fermentation product from coagulated milk in dairy products___________________?
Cheese
67 - Lime, lemon juice and pickles are_____________________?
67 - Lime, lemon juice and pickles are_____________________?
High acid foods
68 - Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
68 - Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?
Food additives
69 - Many reactions similar to oxidative rancidity during irradiation been observed in _____________________?
69 - Many reactions similar to oxidative rancidity during irradiation been observed in _____________________?
Lipids
70 - Maximum amount of casein is present in _______________________?
70 - Maximum amount of casein is present in _______________________?
Cow milk
71 - Maximum amount of fertilizers is used in:
71 - Maximum amount of fertilizers is used in:
Potato
72 - Maximum amount of nitrogen per unit wt. is in:
72 - Maximum amount of nitrogen per unit wt. is in:
Poultry manure
73 - Maximum amount of whey proteins are found in ______________________?
73 - Maximum amount of whey proteins are found in ______________________?
Cow milk
74 - Meat, fruit, vegetables are ___________________?
74 - Meat, fruit, vegetables are ___________________?
Complex food
75 - Microbial gum used in food serve as_________________?
75 - Microbial gum used in food serve as_________________?
All the above
76 - Milk is pasteurized at___________________?
76 - Milk is pasteurized at___________________?
62.8ºC for minutes
77 - Milk proteins are rich in____________________?
77 - Milk proteins are rich in____________________?
Lysine
78 - Milk proteins of cow milk contains maximum amount of____________________?
78 - Milk proteins of cow milk contains maximum amount of____________________?
β-lacto globulin
79 - Most food poisoning organisms prefer to grow in the pH range of___________________?
79 - Most food poisoning organisms prefer to grow in the pH range of___________________?
45021
80 - Naturally vinegar contain acetic acid____________________?
80 - Naturally vinegar contain acetic acid____________________?
0.04
81 - Night blindness and keralinization is associated with deficiency of____________________?
81 - Night blindness and keralinization is associated with deficiency of____________________?
Vitamin A
82 - Okra, green peas, green beans and leafy vegetables are____________________?
82 - Okra, green peas, green beans and leafy vegetables are____________________?
Low acid foods
83 - Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in__________________?
83 - Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in__________________?
Carbohydrates
84 - Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?
84 - Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?
All the above
85 - Oxidative rancidity is promoted by ____________________?
85 - Oxidative rancidity is promoted by ____________________?
All the above
86 - Per day consumption of food in developed countries ranges between___________________?
86 - Per day consumption of food in developed countries ranges between___________________?
3000-3500 Kcal
87 - Per day the developing countries consume food corresponding to_________________?
87 - Per day the developing countries consume food corresponding to_________________?
1800-2000 Kcal
88 - Protein denaturation is brought about by_________________?
88 - Protein denaturation is brought about by_________________?
All the above
89 - Protein denaturation is the result of the modification of____________________?
89 - Protein denaturation is the result of the modification of____________________?
Both b & c
90 - Pure water has an water activity (Aw) of___________________?
90 - Pure water has an water activity (Aw) of___________________?
1
91 - Pynivate carboxylase is an example of ______________________?
91 - Pynivate carboxylase is an example of ______________________?
Ligases enzyme
92 - Recemases belongs to___________________?
92 - Recemases belongs to___________________?
Isomerases enzyme
93 - Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?
93 - Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?
Alcoholic fermentation
94 - Saccharomyces creavisiae is the example of____________________?
94 - Saccharomyces creavisiae is the example of____________________?
Yeast
95 - Sensory stimula for food occurs from____________________?
95 - Sensory stimula for food occurs from____________________?
Smell
96 - Several yeast can be used in fermentation but most commonly known species of genus are_________________?
96 - Several yeast can be used in fermentation but most commonly known species of genus are_________________?
Saccharomyces
97 - Severe diarrhea and dehydration in human is due to lack of__________________?
97 - Severe diarrhea and dehydration in human is due to lack of__________________?
Lactase
98 - Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
98 - Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?
Food adulterants
99 - Soy sauce is the fermented product of_____________________?
99 - Soy sauce is the fermented product of_____________________?
Barley
100 - Storage life of peaches & pears 31ºF with R.H of 90% is _____________________?
100 - Storage life of peaches & pears 31ºF with R.H of 90% is _____________________?
1-2 weeks
101 - Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?
101 - Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?
Dairy industry
102 - Sugarcane is an example of____________________?
102 - Sugarcane is an example of____________________?
Simple food
103 - Tea is the example of fermentation of_____________________?
103 - Tea is the example of fermentation of_____________________?
None of the above
104 - Texture of pastries, cookies and crackers is evaluated by_________________?
104 - Texture of pastries, cookies and crackers is evaluated by_________________?
Short meter
105 - The acetic acid producing bacteria are___________________?
105 - The acetic acid producing bacteria are___________________?
Acetomonas
106 - The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____________________?
106 - The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____________________?
Fermentation
107 - The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?
107 - The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?
Food preservation
108 - The aroma of Ethylbutyrateis just like____________________?
108 - The aroma of Ethylbutyrateis just like____________________?
Pineapple
109 - The average per capita world consumption of milk per head per day is_________________?
109 - The average per capita world consumption of milk per head per day is_________________?
320 g
110 - The break down of fatty material is referred to as____________________?
110 - The break down of fatty material is referred to as____________________?
Lipolysis
111 - The break down of pertinacious material is referred to as____________________?
111 - The break down of pertinacious material is referred to as____________________?
Proteolysis
112 - The concentration of ethylene required for the ripening of Banana is______________________?
112 - The concentration of ethylene required for the ripening of Banana is______________________?
10 ppm with 24 hr
113 - The consumption of several flavours and micromtrients per person per year is__________________?
113 - The consumption of several flavours and micromtrients per person per year is__________________?
.< 0.01 mg
114 - The deficiency of an enzyme is greatly influenced by the______________________?
114 - The deficiency of an enzyme is greatly influenced by the______________________?
All the above
115 - The deficiency of Niacin in adults causes___________________?
115 - The deficiency of Niacin in adults causes___________________?
All the above
116 - The deficiency of vitamin B-1 is adults causes_____________________?
116 - The deficiency of vitamin B-1 is adults causes_____________________?
All the above
117 - The deficiency of vitamin B-2 is adults causes___________________?
117 - The deficiency of vitamin B-2 is adults causes___________________?
All the above
118 - The deficiency of vitamin D in human causes __________________?
118 - The deficiency of vitamin D in human causes __________________?
All the above
119 - The deficiency of vitamin K in human causes _________________________?
119 - The deficiency of vitamin K in human causes _________________________?
all the above
120 - The deteriorative changes originating from with in the food system is known as________________?
120 - The deteriorative changes originating from with in the food system is known as________________?
Autolysis
121 - the enzyme that destroys vitamin B-1 is__________________?
121 - the enzyme that destroys vitamin B-1 is__________________?
Thiaminase
122 - The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________?
122 - The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________?
Alcoholic fermentation
123 - The fermented dairy products are_____________________?
123 - The fermented dairy products are_____________________?
Cheese and yoghurt
124 - The final product of alcoholic fermentation are______________________?
124 - The final product of alcoholic fermentation are______________________?
Ethyl alcohol + CO2
125 - The flavor of butter, milk and cheese due to__________________?
125 - The flavor of butter, milk and cheese due to__________________?
Short chain fatty acids
126 - The food colour measurement can be obtained by ___________________?
126 - The food colour measurement can be obtained by ___________________?
All the above
127 - The food in which the moisture content is less than 15% is called_____________________?
127 - The food in which the moisture content is less than 15% is called_____________________?
Stable foods
128 - The food in which the moisture content ranges between 80-90% is called________________?
128 - The food in which the moisture content ranges between 80-90% is called________________?
Perishable foods
129 - The fruit and vegetables contain an insoluble stiffening material called______________________?
129 - The fruit and vegetables contain an insoluble stiffening material called______________________?
Protopectin
130 - The function of acids in food is to_____________________?
130 - The function of acids in food is to_____________________?
All the above
131 - The function of sugar in food is ___________________?
131 - The function of sugar in food is ___________________?
All the above
132 - The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
132 - The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
All the above
133 - The interaction of polysaccharides form ____________________?
133 - The interaction of polysaccharides form ____________________?
None of the above
134 - The mechanism of food intake regulation is known as ____________________?
134 - The mechanism of food intake regulation is known as ____________________?
All the above
135 - 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_____________________?
135 - 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_____________________?
Sterilization
136 - The moisture content of natural semi-perishable food ranges between_____________________?
136 - The moisture content of natural semi-perishable food ranges between_____________________?
60-90%
137 - The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____________________?
137 - The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____________________?
Benzoate
138 - The most commonly used leaving agents in barley are__________________?
138 - The most commonly used leaving agents in barley are__________________?
Both a & b
139 - The oldest food preservation techniques are ___________________?
139 - The oldest food preservation techniques are ___________________?
Smoking
140 - The plant trigly cerides are rich in_________________?
140 - The plant trigly cerides are rich in_________________?
Unsaturated fatty acids
141 - The recommended daily intake of protein per kilogram by WHO for an individual is _____________________?
141 - The recommended daily intake of protein per kilogram by WHO for an individual is _____________________?
0.59 g
142 - The science which deals with food supply, for human consumption is called_____________________?
142 - The science which deals with food supply, for human consumption is called_____________________?
Food technology
143 - The science which deals with the path of the food___________________?
143 - The science which deals with the path of the food___________________?
Nutrition
144 - The storage life of Apricot at 32ºF with R.H of 90% is _____________________?
144 - The storage life of Apricot at 32ºF with R.H of 90% is _____________________?
1-2 weeks
145 - The storage life of Banana at 55ºF with R.H of 95% is ________________________?
145 - The storage life of Banana at 55ºF with R.H of 95% is ________________________?
4 weeks
146 - The storage life of Butter at -20ºF With R.H of 85% is_____________________?
146 - The storage life of Butter at -20ºF With R.H of 85% is_____________________?
4 months
147 - The storage life of Cabbage at 32ºF with R.H of 95% is____________________?
147 - The storage life of Cabbage at 32ºF with R.H of 95% is____________________?
3-4 months
148 - The storage life of cucumber at 50ºF with of 95% is _____________________?
148 - The storage life of cucumber at 50ºF with of 95% is _____________________?
10-14 days
149 - The storage life of dried fruit at 32ºF with R.H of 60% is___________________?
149 - The storage life of dried fruit at 32ºF with R.H of 60% is___________________?
9-12 months
150 - The storage life of fresh beef at 34ºF with R.H of 92% is_________________?
150 - The storage life of fresh beef at 34ºF with R.H of 92% is_________________?
1-3 weeks
151 - The storage life of frozen fish at -10ºF with R.H of 95% is____________________?
151 - The storage life of frozen fish at -10ºF with R.H of 95% is____________________?
4-6 months
152 - The storage life of grape fruit at 50ºF with R.H of 90% is _____________________?
152 - The storage life of grape fruit at 50ºF with R.H of 90% is _____________________?
2-3 weeks
153 - The storage life of grapes at 32ºF with R.H of 90% is_____________________?
153 - The storage life of grapes at 32ºF with R.H of 90% is_____________________?
2-4 weeks
154 - The storage life of honey at 31ºF with R.H of 90% is__________________?
154 - The storage life of honey at 31ºF with R.H of 90% is__________________?
12 months
155 - The storage life of mangoes at 50ºF with R.H of 90% is__________________?
155 - The storage life of mangoes at 50ºF with R.H of 90% is__________________?
1-2 weeks
156 - The storage life of onions at 32ºF with R.H of 75% is__________________?
156 - The storage life of onions at 32ºF with R.H of 75% is__________________?
4-6 months
157 - The storage life of Orange at 34ºF with R.H of 90% is_______________________?
157 - The storage life of Orange at 34ºF with R.H of 90% is_______________________?
8-12 weeks
158 - The term used to denote both sensation and the substance is________________________?
158 - The term used to denote both sensation and the substance is________________________?
Flavor
159 - The used of additives per person per year amounts to about_____________________?
159 - The used of additives per person per year amounts to about_____________________?
10 g
160 - The world€™s food is lost by microbial spoilage upto the extent of___________________?
160 - The world€™s food is lost by microbial spoilage upto the extent of___________________?
One-fifth
161 - To make light cakes, biscuits and muffins which leavening agent is used___________________?
161 - To make light cakes, biscuits and muffins which leavening agent is used___________________?
Phosphate salts
162 - To prevent deterioration of food from microorganisms which one of the following preservatives are used _____________________?
162 - To prevent deterioration of food from microorganisms which one of the following preservatives are used _____________________?
All the above
163 - To prevent the growth of molds in bread ind other backed food which preservative is used___________________?
163 - To prevent the growth of molds in bread ind other backed food which preservative is used___________________?
All the above
164 - Transminase is an example of______________________?
164 - Transminase is an example of______________________?
Transferases enzyme
165 - Tyndallization is more reliable than_____________________?
165 - Tyndallization is more reliable than_____________________?
Sterilization
166 - Undesirable flavor in the food during storage is due to___________________?
166 - Undesirable flavor in the food during storage is due to___________________?
Rancidity
167 - Vinegar is a product of_____________________?
167 - Vinegar is a product of_____________________?
Acetic fermentation
168 - Vitamin A deficiency result in___________________?
168 - Vitamin A deficiency result in___________________?
All the above
169 - Vitamin C is called___________________?
169 - Vitamin C is called___________________?
Ascorbic acid
170 - When fresh meat in a butcher€™s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?
170 - When fresh meat in a butcher€™s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?
Red
171 - 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 _________________?
171 - 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 _________________?
Caramalization
172 - Which is the flavour enhancer in meat products ______________________?
172 - Which is the flavour enhancer in meat products ______________________?
Monosodium glutamate
173 - Which of the following is the method of food preservation ________________________?
173 - Which of the following is the method of food preservation ________________________?
All the above
174 - Which one of the following acid is present in rancid butter__________________?
174 - Which one of the following acid is present in rancid butter__________________?
N-butyric acid
175 - Which one of the following acts as antioxidant ___________________?
175 - Which one of the following acts as antioxidant ___________________?
Vitamin E
176 - Which one of the following causes deficiency beriberi ___________________?
176 - Which one of the following causes deficiency beriberi ___________________?
Vitamin B-1
177 - Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?
177 - Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?
Food processor
178 - Which one of the following is a yellow, crystalline and water soluble compound_______________________?
178 - Which one of the following is a yellow, crystalline and water soluble compound_______________________?
Riboflavin
179 - Which one of the following is anti ripening agent___________________?
179 - Which one of the following is anti ripening agent___________________?
2,4,5 trichlorophenoxy acetic acid
180 - Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?
180 - Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?
Alcoholic fermentation
181 - Which one of the following is associated with normal clotting of blood__________________?
181 - Which one of the following is associated with normal clotting of blood__________________?
Vitamin K
182 - Which one of the following is best flour improver ______________________?
182 - Which one of the following is best flour improver ______________________?
Benzoyl peroxide
183 - Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?
183 - Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?
Blanching
184 - Which one of the following is synthetic flavour __________________?
184 - Which one of the following is synthetic flavour __________________?
All the above
185 - Which one of the following is the best known, most widely used food flavour enhancer_________________?
185 - Which one of the following is the best known, most widely used food flavour enhancer_________________?
Monosodium glutamic acid All the above
186 - Which one of the following is the climacteric ethylene producing fruit______________________?
186 - Which one of the following is the climacteric ethylene producing fruit______________________?
Apple
187 - Which one of the following is the non-ethylene producing fruit______________________?
187 - Which one of the following is the non-ethylene producing fruit______________________?
Orange
188 - Which one of the following is the soluble vitamins______________________?
188 - Which one of the following is the soluble vitamins______________________?
Both a & c
189 - Which one of the following is thickening agent___________________?
189 - Which one of the following is thickening agent___________________?
All the above
190 - Which one of the following is used as antioxidant____________________?
190 - Which one of the following is used as antioxidant____________________?
DNA
191 - Which one of the following is water soluble vitamin ___________________?
191 - Which one of the following is water soluble vitamin ___________________?
Vitamin B
192 - Which one of the following plays the role of a natural oxidants____________________?
192 - Which one of the following plays the role of a natural oxidants____________________?
Vitamin E
193 - Which one of the following possesses banana like aroma______________________?
193 - Which one of the following possesses banana like aroma______________________?
Iso-amylacetate
194 - Which type of bacteria grow best at refrigeration temperature 10°C_______________________?
194 - Which type of bacteria grow best at refrigeration temperature 10°C_______________________?
Psychrophilic
195 - Which type of bacteria grow best at room temperature of 20____________________?
195 - Which type of bacteria grow best at room temperature of 20____________________?
Mesophilic
196 - Which type of bacteria grow best within the temperature range 55°C_____________________?
196 - Which type of bacteria grow best within the temperature range 55°C_____________________?
Thermophilic
197 - WHO recommended daily intake of calcium for adults is _____________________?
197 - WHO recommended daily intake of calcium for adults is _____________________?
400-500 mg
198 - Who was the father of canning ______________________?
198 - Who was the father of canning ______________________?
Nicolas Appert
199 - Wine is produced from_________________?
199 - Wine is produced from_________________?
Grapes
200 - Yoghurt,cheese, pickles are included in_________________?
200 - Yoghurt,cheese, pickles are included in_________________?
Fermented food
Pages
No comments:
Post a Comment
Your Valued Comments Help us to improve our site. Thanks