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August 5, 2021 Quiz

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

Q1: What Gives When Starch Is Subjected To Dry Heat? A. Glycogen B. Dextrin C. Cellulose D. Hemicellulose Answer – Dextrin Explanation: Dextrins Are Formed When Starch Is Subjected To Dry Heat. Dextrins Are Formed, Amongst Other Methods, When Starch Is Subjected To Dry ...
Kattu Food Tech
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August 5, 2021 Quiz

Food Science & Technology Quiz (04/05/2021)

Q1: Which Is The Principle Food Reserve Polysaccharide In Plants? A. Glycogen B. Cellulose C. Starch D. Dextrin Answer – Starch Explanation: Starch Is The Principal Food-Reserve Polysaccharide Of The Plant Kingdom, Where It Occurs In Cereal Grains, Pulses, Tubers, Bulbs, And Fruits In ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (03/05/2021)

Q1: Glycan Is The Generic Name Of? A. Monosaccharides B. Oligosaccharides C. Polysaccharides D. None Of The Above Answer – Polysaccharides Explanation: Glycan Is The Generic Name Of Polysaccharides. If They Are Composed Of A Single Type Of Monosaccharide Unit They Are Homoglycans, And If ...
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August 5, 2021 Quiz

FOOD TECHNOLOGY (02/05/2021)

Q1: Which Among Below Doesn’t Belong To Oligosaccharides? A. Sucrose B. Maltose C. Glucose D. Lactose Answer – Glucose. Explanation: Glucose Is A Monosaccharide. Oligosaccharides Are Formed By The Polymerisation Of N Molecules Of Monosaccharides By The Elimination Of N-L Molecules Of Water. The ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (01/06/2021)

Q1. Name The Type Of Cheese Preferred By The Pizza Manufacturers? A. Mozzarella Cheese B. Cottage Cheese C. Cheddar Cheese D. All Of The Above Answer: Mozzarella Cheese Cooking-Stretching Step Involved In Making Mozzarella Cheese Knead, Stretch, And Convey The Curds To A Hot ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (03/06/2021)

Q1: Natto Is A Fermented Product Made From ______? A. Meat B. Cabbage C. Soybean D. Milk Answer – Soybean Explanation: Natto Is A Japanese Product Similar To Tempe. The Fermenting Agent Is Bacillus Subtilis. The Cooked Soft Soybeans Are Inoculated With The Bacterium ...
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August 5, 2021 Quiz

FOOD TECHNOLOGY (04/06/2021)

Q1. What Is The Full Form Of VACCP? A. Validity Assessment Critical Control Point B. Vigilant Assessment Critical Control Point C. Vulnerability Assessment Critical Control Point D. None Of These Answer:- Vulnerability Assessment Critical Control Point VACCP =Prevention Of Economically Motivated Food Fraud. It Identifies ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (05/06/2021)

Q1. Saponification Value Is Used For The Determination Of? A. Reducing Sugars B. Pentose Sugars C. Average Molecular Weight Of Fatty Acids D. Rancidity Of Oil Answer: Average Molecular Weight Of Fatty Acids Saponification Value = Milligrams Of Potassium Hydroxide (KOH) Required To Saponify ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (06/06/2021)

Q1. Which Of The Following Substrate Is Used In Rum Alcoholic Beverage Production? A. Honey B. Grapes C. Sugarcane Juice D. Grain Mash Answer: Sugarcane Juice Rum Is A Distilled Beverage Made From Sugarcane Products. Sugarcane Juice And By-Product Molasses Which Are Formed During ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (07/06/2021)

Q1. Which Of The Following Microorganism Is Responsible For ‘Chalky Bread’ Spoilage? A. Staphylococcus Aureus B. Streptococcus Faecalis C. Endomycopsis Fibuligera D. Rhizopus Stolonifer Answer: Endomycopsis Fibuligera Yeast-Like Fungi Endomycosis Fibuligera And Trichosporon Variable Are Responsible For The Development Of White Chalk-Like Spots In Bread. Slicing ...
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