Food Technology MCQs

Option A: Cheese

Option B: Ice cream

Option C: Skimmed

Option D: Milk

Correct Answer: Cheese ✔

Option A: Lactic fermentation

Option B: Acetic fermentation

Option C: Alcoholic fermentation

Option D: All the above

Correct Answer: Lactic fermentation ✔

Option A: Lactic fermentation

Option B: Acetic fermentation

Option C: Alcoholic fermentation

Option D: All the above

Correct Answer: Alcoholic fermentation ✔

Option A: Lactic fermentation

Option B: Acetic fermentation

Option C: Alcoholic fermentation

Option D: All the above

Correct Answer: Alcoholic fermentation ✔

Option A: Baking

Option B: Brewing

Option C: Wine making

Option D: all the above

Correct Answer: all the above ✔

Option A: Oxalate

Option B: Phenolase

Option C: Thiaminase

Option D: None of the above

Correct Answer: Thiaminase ✔

Option A: Olive

Option B: Clove

Option C: Nutmeg

Option D: Cumin

Correct Answer: Clove ✔

Option A: Cultured butter

Option B: Sour cream

Option C: Butter milk

Option D: All the above

Correct Answer: All the above ✔

Option A: Banana

Option B: Grape

Option C: Pineapple

Option D: Guava

Correct Answer: Pineapple ✔

Option A: Propionic acid

Option B: Pentanoic acid

Option C: N-butyric acid

Option D: Caprotic acid

Correct Answer: N-butyric acid ✔

Option A: Streptococcus

Option B: Lactobacillus

Option C: Acetobacter

Option D: Both a & b

Correct Answer: Both a & b ✔

Option A: Acetomonas

Option B: Saccharomyces

Option C: Streptococeus

Option D: None of the above

Correct Answer: Acetomonas ✔

Option A: Alcoholic

Option B: Non-alcoholic

Option C: Acetic

Option D: None of the above

Correct Answer: None of the above ✔

Option A: Barley

Option B: Wheat

Option C: Oat

Option D: Soybeans

Correct Answer: Barley ✔

Option A: Bacteria

Option B: Fungi

Option C: Yeast

Option D: Molds

Correct Answer: Yeast ✔

Option A: Sulphur dioxide

Option B: Nitrates

Option C: Propionic acid

Option D: Benzoic acid

Correct Answer: Propionic acid ✔

Option A: Yeast

Option B: Sodium bi carbonate

Option C: Sugar

Option D: Both a & b

Correct Answer: Both a & b ✔

Option A: 2,4,5 trichlorophenoxy acetic acid

Option B: Meleic hydrazide

Option C: Sulphur dioxide

Option D: Sodium benzoate

Correct Answer: 2,4,5 trichlorophenoxy acetic acid ✔

Option A: Food adulterants

Option B: Food additives

Option C: Food contaminations

Option D: All the above

Correct Answer: Food additives ✔

Option A: Food contamination

Option B: Food adulterants

Option C: Food additives

Option D: All the above

Correct Answer: Food adulterants ✔

Option A: Sterilization

Option B: Pasteurization

Option C: Blanching

Option D: non of these

Correct Answer: Sterilization ✔

Option A: 1.0

Option B: 1.5

Option C: 0.6

Option D: non of these

Correct Answer: 0.6 ✔

Option A: 0.99

Option B: 1.00

Option C: 1.5

Option D: non of these

Correct Answer: 1.00 ✔

Option A: Mesophilic

Option B: Thermophilic

Option C: Psychrophilic

Option D: All the above

Correct Answer: Mesophilic ✔

Option A: pH

Option B: Environmental temperature

Option C: Concentration of enzyme

Option D: All the above

Correct Answer: All the above ✔

Option A: Isomerases enzyme

Option B: Ligases enzyme

Option C: Lyases enzyme

Option D: Oxireductase enzyme

Correct Answer: Isomerases enzyme ✔

Option A: Hydrolases enzyme

Option B: Transferases enzyme

Option C: Oxireductases enzyme

Option D: Ligases enzyme

Correct Answer: Hydrolases enzyme ✔

Option A: Oxidoreductases enzymes

Option B: Transferases

Option C: Hydrolases

Option D: Lysases

Correct Answer: Oxidoreductases enzymes ✔

Option A: Clostridium

Option B: Staphylococcus

Option C: Mycodesmavin

Option D: Both a & b

Correct Answer: Both a & b ✔

Option A: Mail lard reaction

Option B: Caramalization

Option C: Browning

Option D: Purification

Correct Answer: Caramalization ✔

Option A: Pinkish

Option B: Brownish

Option C: Bright red

Option D: Red

Correct Answer: Red ✔

Option A: Proteolysis

Option B: Hydrolysis

Option C: Purification

Option D: Autolysis

Correct Answer: Autolysis ✔

Option A: Low acid foods

Option B: Acid foods

Option C: Medium acid foods

Option D: High acid foods

Correct Answer: High acid foods ✔

Option A: High acid foods

Option B: Acid foods

Option C: Medium acid foods

Option D: Low acid foods

Correct Answer: High acid foods ✔

Option A: 4-5

Option B: 4-5

Option C: 5

Option D: Above 5

Correct Answer: 4-5 ✔

Option A: Perishable foods

Option B: Low perishable foods

Option C: Stable foods

Option D: High acid foods

Correct Answer: Perishable foods ✔

Option A: Stable foods

Option B: Semi perishable foods

Option C: Perishable foods

Option D: Acid food

Correct Answer: Stable foods ✔

Option A: Sulpher containing

Option B: Hydrogen containing

Option C: Copper containing

Option D: Mg containing

Correct Answer: Sulpher containing ✔

Option A: Malic acid

Option B: Citric acid

Option C: Ascorbic acid

Option D: Trataric acid

Correct Answer: Ascorbic acid ✔

Option A: Night blindness

Option B: Rickets

Option C: Beriberi

Option D: Anaemia

Correct Answer: Anaemia ✔

Option A: Vitamin B-1

Option B: Vitamin D

Option C: Vitamin C

Option D: Vitamin D

Correct Answer: Vitamin B-1 ✔

Option A: Vitamin E

Option B: Vitamin D

Option C: Vitamin C

Option D: Vitamin A

Correct Answer: Vitamin E ✔

Option A: Vitamin A

Option B: Vitamin D

Option C: Vitamin C

Option D: Vitamin K

Correct Answer: Vitamin K ✔

Option A: American food laws

Option B: Russian food laws

Option C: Arabic food laws

Option D: British food laws

Correct Answer: British food laws ✔

Option A: Drying and dehydration

Option B: Sun drying

Option C: Browning

Option D: None of these

Correct Answer: Drying and dehydration ✔

Option A: Gay-Lussac

Option B: Nicolas Appert

Option C: Tomas

Option D: Newton

Correct Answer: Nicolas Appert ✔

Option A: Simple food

Option B: Complex food

Option C: Functional food

Option D: Nutritive food

Correct Answer: Complex food ✔

Option A: Fructose

Option B: Sucrose

Option C: Galactose

Option D: Mattose

Correct Answer: Sucrose ✔

Option A: Food preservation

Option B: Food processing

Option C: Food science

Option D: Food technology

Correct Answer: Food processing ✔

Option A: 25

Option B: 40

Option C: 30

Option D: none

Correct Answer: 25 ✔

Option A: Taste

Option B: Smell

Option C: Texture

Option D: All

Correct Answer: Smell ✔

Option A: Water

Option B: Carbohydrates

Option C: Protein

Option D: non of these

Correct Answer: Protein ✔

Option A: 8%

Option B: 4%

Option C: 2%

Option D: 5%

Correct Answer: 4% ✔

Option A: Acetic fermentation

Option B: Alcoholic fermentation

Option C: Lactic fermentation

Option D: All the above

Correct Answer: Alcoholic fermentation ✔

Option A: Streptococcus

Option B: Lactobacillus

Option C: Leuconostoc

Option D: Saccharomyces

Correct Answer: Saccharomyces ✔

Option A: Meat industry

Option B: Dairy industry

Option C: Fruit and vegetable industry

Option D: Beverage industry

Correct Answer: Dairy industry ✔

Option A: Lemon

Option B: Avocado

Option C: Grapes

Option D: Grape fruit

Correct Answer: Grapes ✔

Option A: Lactic fermentation

Option B: Acetic fermentation

Option C: Alcoholic fermentation

Option D: All the above

Correct Answer: Alcoholic fermentation ✔

Option A: Fermented food

Option B: Dehydrated food

Option C: Simple food

Option D: Preserved food

Correct Answer: Fermented food ✔

Option A: Preservation

Option B: Fermentation

Option C: Dehydration

Option D: Pasteurization

Correct Answer: Fermentation ✔

Option A: Diacetyl

Option B: Iso-amylacetate

Option C: Nerol

Option D: Ethyle buryrate

Correct Answer: Iso-amylacetate ✔

Option A: Monosodium glutamate

Option B: Sorbitol

Option C: Lecithin

Option D: None of the above

Correct Answer: Monosodium glutamate ✔

Option A: Jams

Option B: Jellies

Option C: Milk & milk products

Option D: Pickles

Correct Answer: Milk & milk products ✔

Option A: Alcohols

Option B: Fatty acids

Option C: Aldehyde

Option D: Ketenes

Correct Answer: Alcohols ✔

Option A: Taste

Option B: Aroma

Option C: Flavor

Option D: All the above

Correct Answer: Flavor ✔

Option A: Lactic fermentation

Option B: Acetic fermentation

Option C: Alcoholic fermentation

Option D: Non of the above

Correct Answer: Acetic fermentation ✔

Option A: Cheese and yoghurt

Option B: Butter and cream

Option C: Cream and ice cream

Option D: All the above

Correct Answer: Cheese and yoghurt ✔

Option A: Coffee

Option B: Season ting

Option C: Bread

Option D: Chapati

Correct Answer: Bread ✔

Option A: Wheat

Option B: Barley

Option C: Com

Option D: Rice

Correct Answer: Barley ✔

Option A: Acetic acid + H2O

Option B: Ethyl alcohol + CO2

Option C: Ethyl alcohol + H2O

Option D: All the above

Correct Answer: Ethyl alcohol + CO2 ✔

Option A: Sodium propionate

Option B: Sorbic acid

Option C: Benzoate

Option D: Nitrates

Correct Answer: Benzoate ✔

Option A: Agar

Option B: Amylase

Option C: Guar gum

Option D: All the above

Correct Answer: All the above ✔

Option A: Anti sprouting

Option B: Anti ripening agent

Option C: Antioxidants

Option D: Antimicrobial agents

Correct Answer: Antioxidants ✔

Option A: Food contaminations

Option B: Food adulterants

Option C: Food additives

Option D: All the above

Correct Answer: Food contaminations ✔

A. Blanching
B. Pasteurization
C. Sterilization

Correct Answer: Blanching ✔

A. 0.99
B. 1.0
C. 1.6

Correct Answer: 0.99 ✔

Option A: Thermophilic

Option B: Psychrophilic

Option C: Mesophilic

Option D: All the above

Correct Answer: Psychrophilic ✔

Option A: Mesophilic

Option B: Thermophilic

Option C: Psychrophilic

Option D: All the above

Correct Answer: Thermophilic ✔

Option A: Ligases enzyme

Option B: Isomerase enzyme

Option C: Lysos enzyme

Option D: Hydrolases enzyme

Correct Answer: Ligases enzyme ✔

Option A: Ligase enzyme

Option B: Isomerases enzyme

Option C: Lysose enzyme

Option D: Hydrolase enzyme

Correct Answer: Lysose enzyme ✔

Option A: Hydrolases enzyme

Option B: Oxireductases enzyme

Option C: Ligase enzyme

Option D: Transferases enzyme

Correct Answer: Transferases enzyme ✔

Option A: Carbohydrates

Option B: Lipids

Option C: Vitamins

Option D: Proteins

Correct Answer: Proteins ✔

Option A: C11C20fatty acids

Option B: C20C22fatty acids

Option C: C12C20fatty acids

Option D: C4——–C16fatty acids

Correct Answer: D. C₄——–C₁₆fatty acids ✔

Option A: Biochemical changes

Option B: Physical changes

Option C: Microbial activity

Option D: enzyme activity

Correct Answer: Microbial activity ✔

Option A: Metals

Option B: Light

Option C: High temperature

Option D: All the above

Correct Answer: All the above ✔

Option A: Pectin

Option B: Lig in

Option C: Protopectin

Option D: Gums

Correct Answer: Protopectin ✔

Option A: High acid foods

Option B: Acid foods

Option C: Medium acid foods

Option D: Low acid foods

Correct Answer: Medium acid foods ✔

Option A: Low acid foods

Option B: Medium acid foods

Option C: Acid foods

Option D: High acid foods

Correct Answer: Low acid foods ✔

Option A: Acid foods

Option B: Low acid foods

Option C: Medium acid foods

Option D: High acid foods

Correct Answer: Acid foods ✔

Option A: 50-60%

Option B: 70-80%

Option C: 60-90%

Option D: 50-70%

Correct Answer: 60-90% ✔

Option A: Chemist

Option B: Nutritionist

Option C: Food processor

Option D: All the above

Correct Answer: Food processor ✔

Option A: Scurvy

Option B: Night blindness

Option C: Rickets

Option D: Beriberi

Correct Answer: Scurvy ✔

Option A: Vitamin H

Option B: Vitamin C

Option C: Vitamin D

Option D: Vitamin E

Correct Answer: Vitamin H ✔

Option A: Riboflavin

Option B: Niacin

Option C: Cholecaliferol

Option D: Folic acid

Correct Answer: Riboflavin ✔

Option A: Vitamin C

Option B: Vitamin D

Option C: Vitamin K

Option D: Tocopherol

Correct Answer: Vitamin K ✔

Option A: Vitamin D

Option B: Vitamin B

Option C: Vitamin E

Option D: Vitamin A

Correct Answer: Vitamin D ✔

Option A: Vitamin A

Option B: Vitamin B

Option C: Vitamin C

Option D: Vitamin E

Correct Answer: Vitamin A ✔

Option A: 1896

Option B: 1835

Option C: 1840

Option D: 1842

Correct Answer: 1835 ✔

Option A: Pasteurization

Option B: Sterilization

Option C: Tining

Option D: Browning

Correct Answer: Sterilization ✔

Option A: Food science

Option B: Food technology

Option C: Nutritive food

Option D: Food process

Correct Answer: Food technology ✔