Black Pepper Is Sometimes Adulterated By Papaya Seeds – Food Science | KATTUFOODTECH

Food Science & Technology Quiz (02/01/2021)

Q1. What Bacterium Is Called The “Cafeteria Germ”?

A} Clostridium Botulism
B} Cmpylobacter Jejuni
C} Salmonella Typhi
D} Clostridium Perfringens

ANSWER – D} Clostridium Perfringens

  • Clostridium Perfringens Can Be Found In Different Foods Which Are Served In Large Quantities And Kept At Room Temperature On Poorly Maintained Steam Tables. C. Perfringens Bacteria Form From The Spores In The “Danger Zone” Temperature Conditions (40°F-140°F).

READ MORE – Food Science & Technology Quiz (09-12-2021)

Q2. What Is The Temperature Danger Zone?

A} 30°F- 130°F
B} 60°F- 160°F
C} 40°F-140°F
D} 20°F-120°F

ANSWER – C} 40°F-140°F

  • Bacteria Will Grow Most Rapidly In This Temperature Range (40 °F And 140 °F), And Most Pathogens Have A Doubling Time Of 20 Minutes. And Bacteria Spoils All Food Items In This Range.

READ MORE – Food Science & Technology Quiz (07-01-2022)

Q3. In GC The Area Under Graph Shows The?

A} Type Of Compound Present
B} Concentration Of The Compound
C} Elution Time
D} Cost Of Estimation Of Unit Sample

ANSWER – B} Concentration Of The Compound

  • In GC The Area Under Graph Shows The Concentration Of The Compound. The Concentration Of The Compound (Output In The Graphical Representation Of GC Peak Shows The Type Of Compound Whereas The Area Under Graph Shows The Concentration Of Compound).

READ MORE – Food Science & Technology Quiz (19-12-2021)

Q4. Black Pepper Is Sometimes Adulterated By…………..?

A} Black Colored Cotton Seeds
B} Stones
C} Papaya Seeds
D} Ash

ANSWER – C} Papaya Seeds

  • Black Pepper Is Sometimes Adulterated By Papaya Seeds. Papaya Seeds (Dried Papaya Seeds Look Similar To Black Pepper So They Are Added To Cut The Cost).

READ MORE – Food Science & Technology Quiz (28-12-2021)

Q5. According To FSSAI The Maximum Amount Common Salt In Butter?

A} 1%
B} 3%
C} 5%
D} Nill

ANSWER – B} 3%

  • According to FSSAI, Salt In Butter Absorbs The Surface Moisture And Helps In Preservation But It Can Be Maximum Up To 3%.

READ MORE – Food Science & Technology Quiz (08-01-2022)


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