The Blogs

  1. Home
  2. The Blogs
September 7, 2021 Quiz

FOOD TECHNOLOGY (25/08/2021)

Q1. The Rancidity Flavor In Dairy Products Is Due To The Liberation Of? A. Palmitic Acid B. Butyric Acid C. Oleic Acid D. Stearic Acid ANSWER: B. Butyric Acid Explanation: Rancidity Flavor In Dairy Products Is Due To Butyric Acid. The Breakdown Of Milkfat By ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (24/08/2021)

Q1. _________ Is Not Free To Act As A Solvent For Salts Or Sugars. A. Bound Water B. Free Water C. Entrapped Water D. All Of The Above ANSWER: A. Bound Water Explanation: Bound Water Is Not Free To Act As A Solvent For Salts ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (23/08/2021)

Q1. __________ Refers To Different Heating Methods To Remove Fat From Meat. A. Composting B. Rendering C. Incineration D. Burial ANSWER: B. Rendering Explanation: Rendering refers to different Of Heating Methods Used To Remove Fat From Meat. For High-Risk Materials Used For Animal Feed ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (22/08/2021)

Q1. A Layer In Tetra Pack That Binds Aluminum To The Paper Is ______? A. Aluminium Foil B. Paperboard C. Outed Polyethylene Layer D. Laminated Polyethylene ANSWER – D. Laminated Polyethylene Explanation- The Packaging Material Is Mainly Composed Of Printed Paper Coated With Aluminium Foil ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (21/08/2021)

Q1. The Common Adulterant Present In Jaggery Is ________? A. Metanil Yellow B. Malachite Green C. Chicory D. Brick Powder ANSWER: A. Metanil Yellow Explanation: In Addition To Washing Soda, Metanil Yellow Is A Common Adulterant Present In Jaggery. In A Test Tube, Put ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (20/08/2021)

Q1. Wheat Used In The Making Of Crackers, Cookies, And Cakes? A.  Hard Wheat B. Durum Wheat C. Soft Wheat D. Red Winter Wheat ANSWER – C. Soft Wheat Explanation – Soft Wheat Generate Flours That Are Suitable For Items That Require Minimum Structure, Such ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (19/08/2021)

Q1. Which Rice Is Known As Sweet Rice? A. Sticky Rice B. Parboiled Rice C. Polished Rice D.Brown Rice ANSWER: A. Sticky Rice Explanation: Sticky Rice, Also Known As Sweet Rice Or Glutinous Rice, Is A Staple In Asian Cuisine. When Cooked, The Sticky, Gluelike ...
Kattu Food Tech
Image 1
September 7, 2021 Quiz

FOOD TECHNOLOGY (18/08/2021)

Q1. Which Flour Has Higher Water Absorption? A.  Weak Flour B. Moderate Flour C. Strong Flour D. All Of The Above ANSWER – C. Strong Flour Explanation – Strong Flour Has Higher Water Absorption. Absorption Is The Amount Of Water Required To Enter The Farinograph Curve ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (17/08/2021)

Q1. In The Bakery Industry, DATEM Is Often Used As? A. Colouring Agent B. Anticaking Agent C. Antimicrobial Agent D. Emulsifiers ANSWER – D. Emulsifiers Explanation – The Emulsifiers Diacetyl Tartaric Acid Esters Of Mono- And Diglycerides (DATEM), Sometimes Known As DATA Esters Or Simply ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (16/08/2021)

Q1. A1 Milk Contains Only? A. A1 Beta Casein B. A2 Beta Casein C. A1 Alpha Casein D. A3 Alpha Casein ANSWER- A. A1 Beta-Casein Explanation – A1 Milk Is The Most Widely Available And Consumed Milk In Today’s World. A1 Milk Is Produced ...
Kattu Food Tech
Image 0