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August 5, 2021 Quiz

Food Science & Technology Quiz (18/05/2021)

Q1: The Part Of The Egg Where Calcium Is Mostly Concentrated In? A. Yolk B. Albumen C. Shell D. None Of The Above Answer: Shell Explanation: The Part Of The Egg Where Calcium Is Mostly Concentrated In Shell. Eggshell Is Made Almost Entirely Of Calcium Carbonate ...
Kattu Food Tech
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August 5, 2021 Quiz

FOOD TECHNOLOGY (15/05/2021)

Q1: Port And Sherry Are A Type Of Fortified __? A. Wine B. Beer C. Brandy D. Rum Answer – Wine Explanation: Some Wines Like Port And Sherry Are A Type Of Fortified Wines And Differ From Natural Wines In That Some Alcohol (Grape ...
Kattu Food Tech
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August 5, 2021 Quiz

Food Science & Technology Quiz (11/05/2021)

Q1: Which Is The First Synthetic Sweetening Agent Used? A. Saccharin B. Aspartame C. Sucralose D. Cyclamate Answer – Saccharin Explanation: The First Synthetic Sweetening Agent Used Was Saccharin (Sodium Orthobenzenesulphonamide Or The Calcium Salt), Which Is About 300 Times Sweeter Than Sucrose In ...
Kattu Food Tech
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August 5, 2021 Quiz

Food Science & Technology Quiz (10/05/2021)

Q1: Which Gel Forms The Strongest And Most Stable Gels At Lowest Concentration? A. Carrageenan B. Gum Arabic C. Agar D. Xanthan Answer – Agar Explanation: Agar Is An Extract From Red And Brown Algae. Neutral Fractions Called “Agarose” Or “Agaran” Can Be Separated ...
Kattu Food Tech
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August 5, 2021 Quiz

Food Science & Technology Quiz (09/05/2021)

Q1. Process Of Removal Of Skin/Hide From Carcass Of Animal? A. Flaying B. Evisceration C. Singeing D. Rendering Answer – Flaying Explanation: Flaying (Deskinning) Is Defined As The Removal Of Skin/Hide From A Carcass Of A Slaughtered Or Dead Animals. The Hide Is One ...
Kattu Food Tech
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