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October 14, 2021 Quiz

Food Science & Technology Quiz (14-10-2021)

Q1. Overrun should be _______ the total solids in the ice cream mix. 2–3 times 4 times 5 times Same as ANSWER: 1. 2 – 3 times Explanation: The volume of ice cream obtained more than the volume of the ...

October 13, 2021 Quiz

Food Science and Technology Quiz (13-10-2021)

Q1. Dextrose Equivalent DE value of Corn Syrup also indicates the sweetness and _______. Density Specific volume Viscosity pH ANSWER: 3. Viscosity Explanation: Corn starch is hydrolyzed on an industrial scale with acid or enzymes to make corn syrup, which ...

October 12, 2021 Quiz

FOOD SCIENCE & TECHNOLOGY QUIZ (12-10-2021)

Q1. Minimum fat content of Plastic/clotted cream? 18% 35% 48% 55% ANSWER: 4. 55% Explanation: The procedure of straining cow's milk into shallow pans and leaving them for 6-14 hours to allow the cream to rise to the top of ...

October 11, 2021 Quiz

FOOD TECHNOLOGY (11-10-2021)

Q1. ________ have high levels of carbohydrates. Isotonic drinks Hypotonic drinks Hypertonic drinks All of the above ANSWER – 3. Hypertonic drinks Explanation – Hypertonic drinks have high levels of carbohydrates. Carbohydrate content is significant in hypertonic drinks. After exercise, ...

October 10, 2021 Courses

FSSC 22000 VERSION 5.1 WITH HACCP & ISO 22000:2018

??????? : Date: 24 October 2021 - Sunday Time : 10:00 AM - 05:00 PM Mode: Zoom meeting Fees: ₹999 ⚠️ Only limited seats ???????? : ● 6 ...

October 10, 2021 Quiz

FOOD TECHNOLOGY (10-10-2021)

Q1. _______ are pure and natural extracts of spices, obtained by solvent extraction. Essential oils Oleoresins Spice extract Bagging ANSWER: 2. Oleoresins Explanation: Solvent extraction produces oleoresins, which are pure and natural extracts of spices. All of the flavor components, ...

October 9, 2021 Quiz

FOOD TECHNOLOGY (09-10-2021)

Q1. _________ is designed to reduce the viscosity and slipperiness of the pulp. Mash Enzyme Treatment De-pectinization Disintegration Hot break process ANSWER: 2. De-pectinization Explanation: De-pectinization reduces the viscosity and slipperiness of the pulp, allowing for the use of decanters ...

October 8, 2021 Quiz

FOOD TECHNOLOGY (08-10-2021)

Q1. The ideal temperature range for ripening is? 15 - 25°C 5 – 10 °C 25 - 30°C 30- 35°C ANSWER: 1. 15 - 25°C Explanation: The ideal temperature range for ripening is 15-25°C, and the greater the temperature within ...

October 6, 2021 Quiz

FOOD TECHNOLOGY (06-10-2021)

Q1. ___________ is a slow process. Passive modified atmosphere Active modified atmosphere Controlled atmosphere storage All of the above ANSWER: 1. Passive modified atmosphere Explanation: Passive modification is a time-consuming procedure. It necessitates responses between the fruit or vegetable and ...

October 5, 2021 Quiz

FOOD TECHNOLOGY (05-10-2021)

Q1. The shelf life of frozen poultry lasts for ______ months. 12 months 3 to 6 months 6 to 9 months 2 months ANSWER – 2. 3 to 6 months Explanation – Freezing meat immediately after slaughter while the carcass ...

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