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October 2, 2021 Quiz

FOOD TECHNOLOGY (02-10-2021)

Q1. For the growth of bacteria, Water activity (aw) must be Greater than 0.9 Greater than 0.85 Greater than 0.8 Greater than 0.75 ANSWER: 1. Greater than 0.9 Explanation: The ratio between the vapour pressure of the food itself, when ...
Kattu Food Tech
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October 1, 2021 Quiz

FOOD TECHNOLOGY (01-10-2021)

Q1. ___________ is one type of pickle curing. Dry curing Injection curing Combination curing Liquid curing ANSWER: 2. Injection curing Explanation: Injection curing is one type of pickle curing. Brine is injected directly into the meat portions in this manner. ...
Kattu Food Tech
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September 30, 2021 Quiz

FOOD TECHNOLOGY (30-09-2021)

Q1. The common adulterant in silver leaves are? Sawdust Aluminium leaves Dhatura seeds None of the above ANSWER: 2. Aluminium leaves Explanation – When pure silver leaves are ignited, they burn away, leaving a gleaming white spherical ball of the ...
Kattu Food Tech
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September 29, 2021 Quiz

FOOD TECHNOLOGY (29-09-2021)

Q1. Foods that give an astringent flavor? Gooseberry Wood apple Unripe blueberry All of the above ANSWER: 4. All of the above Explanation: Astringency is a dry puckery sensation that is thought to be caused by the precipitation of proteins ...
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September 28, 2021 Quiz

FOOD TECHNOLOGY (28-09-2021)

Q1. __________  is the final stage of tea processing. Firing Fermentation Rolling Withering ANSWER: 1. Firing Explanation: The final stage of tea processing/ manufacturing is firing, which involves drying the rolled and fermented leaf, which has a moisture content of ...
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September 26, 2021 Quiz

FOOD TECHNOLOGY (27-09-2021)

Q1. Identify the correct statement among these. β-lactose is sweeter than α-lactose β-lactose has greater solubility than α-lactose Both a and b Solubility of sucrose is 1/3rd of lactose at 100 °C ANSWER: 3. Both a and b Explanation: Alpha-lactose has very hard crystals and ...
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September 26, 2021 Quiz

FOOD TECHNOLOGY (26-09-2021)

Q1. _________ is a tool used to measure the tenderness of the meat. Compressimeter Shear press Warner-Bratzier Shear Universal Testing Machine ANSWER: 3. Warner-Bratzier Shear Explanation: Warner-Bratzier Shear is a tool used to measure the tenderness of the meat. Flesh ...
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September 25, 2021 Quiz

FOOD TECHNOLOGY (25-09-2021)

Q1. Falling rate period of Non-hygroscopic foods? Single Double Multiple Zero ANSWER: 1. Single Explanation – When the food's moisture content goes below the critical moisture content, the drying rate slows until it approaches zero at equilibrium moisture content. This ...
Kattu Food Tech
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