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August 5, 2021 Quiz

Food Science & Technology Quiz (29/06/2021)

Q1. The Artificial Colorant Tartrazine Is Responsible For Producing ____________ Color? A. Red B. Blue C. Green D. Yellow ANSWER – D. Yellow Explanation – Tartrazine (E102) Is A Synthetic Lemon Yellow Azo Dye. Tartrazine Is Used For Imparting Color To Cereals, Snack Foods, Beverages, ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (30/06/2021)

Q1. Shrink wrapping is also known as _________? A. Stretch wrapping B. Bundle wrapping C. Orbital wrapping D. None of the above ANSWER: Bundle wrapping EXPLANATION- Shrink wrapping is also known as Bundle wrapping. Shrink wrapping is a packaging process where a group of products ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (04/08/2021)

Q1. Preservative Added To Baked Foods Which Inhibits Mold Growth And Reduces Spoilage? A. Sodium Benzoate B. Calcium Propionate C. Tocopherol D. Sodium Nitrate ANSWER – B. Calcium Propionate Explanation– Calcium Propionate Is The Calcium Salt Of Propionic Acid. It Is A Preservative That ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (05/08/2021)

Q1. Lectins Found In Soybeans? A.  Soybean Agglutinins (SBA) B. Phytohaemagglutinin C. Concanavalin A D. Jacalin ANSWER- A.  Soybean Agglutinins (SBA) Explanation – Soybean Agglutinins (SBA) Are Lectins Found In Soybeans. They Are Also Known As Soybean Lectins (SBL). It Belongs To A Group ...
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August 5, 2021 Quiz

Food Science & technology Quiz (01/07/2021)

Q1. The Presence Of Toxins In Shellfish Is A _________ Hazard? A. Biological Hazard B. Chemical Hazard C. Physical Hazard D. Both A And B ANSWER – Chemical Hazard Explanation– Naturally Occurring Poisons, Chemicals, Or Deleterious Substances Are Those That Are Natural Constituents Of ...
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August 5, 2021 Quiz

FOOD TECHNOLOGY (02/07/2021)

Q1. Enzyme Involved In HFCS? A. Β-Amylase B. Α-Amylase C. Glucose Isomerase D. Glucoamylase Answer: Glucose Isomerase The Glucose Isomerase Is The Important Enzyme For The Production Of High Fructose Corn Syrup (HFCS). Reversible Isomerization Of D-Glucose To D- Fructose Or D-Xylose To D- ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (03/07/2021)

Q1. The Most Common Method For Extracting Fats From Nuts And Oilseeds Is _____? A. Mechanical Pressing B. Rendering C. Blowing D. Winnowing ANSWER: A. Mechanical Pressing Explanation: The Most Conventional Method For Extracting Fats Or Oils From Nuts And Oilseeds Is By Mechanical Expellers ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (04/07/2021)

Q1. Temperature For Glucose Caramelization In °C? A. 150 B. 120 C. 140 D. 160 Answer: D. 160 Caramelization Is The Process That Occurs When Sugar Molecules Break Down Under High Heat, Forming The Sweet, Nutty And Slightly Bitter Flavor Compounds. Sucrose And Glucose ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (05/07/2021)

Q1. Bleaching In Oil Processing Is Done To? A. Remove Color B. Remove Free Fatty Acids C. Remove Free Radicals D. Remove Caustic Soda ANSWER: A. Remove Color Explanation: Bleaching Is A Process That Is Aimed To Remove The Color Pigments Contained Inside Vegetable Oils. ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (06/07/2021)

Q1. Iso-Flavanoid Present In Soybean Is? A. BOAA B. Genistein C. GABA D. Ochratoxin ANSWER – B. Genistein Explanation  – Iso-Flavanoid Present In Soybean Is Genistein. Isoflavonoids Are Compounds That Are Present In Many Legumes, But For The Human Diet, They Are Derived Mainly ...
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FSSC 22000 Version 7.0 Internal Audit Training - Date : 28 September to 2 October 2026 (5 Days) Time : 07:00 PM - 10:00 PM...