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September 14, 2021 Quiz

FOOD TECHNOLOGY (14-09-2021)

Q1. _________ crackers are produced from fermented dough. Chemically leavened Savoury Saltine Sweet ANSWER: 3. Saltine Explanation – Saltine crackers are produced from fermented dough. Crackers have a low sugar content and a moderate fat content. They're often produced with ...
Kattu Food Tech
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September 13, 2021 Quiz

FOOD TECHNOLOGY (13-09-2021)

Q1. Dressing operations of the fish catch include? Deheading Bleeding Gutting All of the above ANSWER – 4. All of the above Explanation: Deheading, bleeding, and gutting are among the catch's dressing operations. This must be done as quickly as feasible without causing major bacterial ...
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September 12, 2021 Quiz

FOOD TECHNOLOGY (12-09-2021)

Q1. ________ operation is widely used in the confectionery industry for converting plastic masses such as boiled sugar or toffee into individual sweets. Extrusion Moulding Drop rolling Plastic forming ANSWER: 4. Plastic forming Explanation: In the confectionery industry, the plastic ...
Kattu Food Tech
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September 10, 2021 Quiz

FOOD TECHNOLOGY (11-09-2021)

Q1. __________ are also called as ‘Promise of garlic’. Organosulphur compounds Phytoestrogens Aromatic compounds Flavanoids ANSWER - 1. Organosulphur compounds Explanation- Organosulfur compounds are also known as Garlic's Promise. Garlic and other alliums are common seasonings in recipes, but they've ...
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September 10, 2021 Quiz

FOOD TECHNOLOGY (09/09/2021)

Q1.  Which among the following is an indirect method for calculating the shelf life of foods? Real-time study Microbial examination Predictive modeling Storage study ANSWER – 3. Predictive modeling Explanation – Predictive models are mathematical equations that employ database information ...
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September 10, 2021 Quiz

FOOD TECHNOLOGY (08/09/2021)

Q1. Fish proteins are more digestible than meat proteins because of the presence of? More connective tissue Less connective tissue More muscle fibers Less muscle fibers ANSWER - 2. Less connective tissue Explanation- Fish muscle includes short strands termed myotomes, ...
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September 7, 2021 Quiz

FOOD TECHNOLOGY (07/09/2021)

Q1. The Pigment Responsible For The Color Of The Eggshell Is _________. A. Xanthophyll B. Carotene C. Ovoflavin D. Ooporphyrins ANSWER – D. Ooporphyrins Explanation- The Color-Giving Compounds In The Eggshell Are Ooporphyrins, Which Are Derivatives Of Hemoglobin And Give The Shell A Brown ...
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September 7, 2021 Quiz

FOOD TECHNOLOGY (06/09/2021)

Q1.  ___________ Same As Recombined Milk Except That The Fat Is Derived From A Vegetable Source. A. Vegetable Toned Milk B. Soya Milk C. Filled Milk D. Imitation Milk ANSWER – C. Filled Milk Explanation – Filled Milk Is Any Milk, Cream, Or Skim ...
Kattu Food Tech
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September 7, 2021 Quiz

FOOD TECHNOLOGY (05/09/2021)

Q1. Emulsifying Agent Is Used In The Formulation Of RTE Food Pastes? A. Lecithin B. Mono & Diglycerides C. Both Lecithin And Mono/Diglycerides D. Neither Lecithin Nor Mono/ Diglycerides ANSWER- C. Both Lecithin And Mono/Diglycerides Explanation – The Molecular Structure Of Lecithin Makes It ...
Kattu Food Tech
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