Quiz Archives - Kattu Food Tech

July 3, 2022 Quiz

Food Science & Technology Quiz (03-07-2022)

Q1. _______ is rice that has been partially boiled in the husk. Parboiled rice Converted rice Pre gelatinized rice Both A and B ANSWER – D. Both A and B Explanation: Rice byproducts such as bran, rice polishing, and paddy straw ...

June 29, 2022 Quiz

Food Science & Technology Quiz (29-06-2022)

Q1. The temperature range required to start gelatinization of wheat is _______. 30˚C- 40˚C 40˚C- 50˚C 50˚C- 60˚C 60˚C- 70˚C ANSWER – D. 60˚C- 70˚C Explanation: 60-70°C is necessary to begin gelatinization, while 90°C is required to finish gelatinization. Continued heating, ...

June 27, 2022 Quiz

Food Science & Technology Quiz (27-06-2022)

Q1. The major fatty acid in rice is? Linoleic acid Oleic acid Palmitic acid All of the above ANSWER: D. All of the above Explanation – Rice's lipid content (1-2%) is mostly found in the bran component. Linoleic, oleic, and ...

June 26, 2022 Quiz

Food Science & Technology Quiz (26-06-2022)

Q1. _______ at a lower concentration is conventionally used to ‘cold pasteurize’ milk destined for cheese manufacture. CO2 Oxygen Hydrogen peroxide All of the above ANSWER: C. Hydrogen peroxide Explanation – The enzyme catalase converts hydrogen peroxide to water and ...

June 21, 2022 Quiz

Food Science & Technology Quiz (21-06-2022)

Q1. _ _____ is drinking water with minerals and other dissolved substances like gases, sulfur compounds, and salts. Packaged drinking water Mineral water Spring water Exotic water ANSWER: B. Mineral water Explanation – Mineral water is a type of drinking ...

June 20, 2022 Quiz

Food Science & Technology Quiz (20-06-2022)

Q1. The factor that must be considered when selecting the better color additive for the specific application is? Physical form Properties of food to be colored Processing conditions All of the above ANSWER: D. All of the above Explanation – ...

June 19, 2022 Quiz

Food Science & Technology Quiz (19-06-2022)

Q1. The biting taste of black pepper is due to the presence of the alkaloid? Piperine Chovicine Peiperidine All of the above ANSWER: D. All of the above Explanation – The alkaloid piperine (3-6%) is the main component responsible for ...

June 17, 2022 Quiz

Food Science & Technology Quiz (17-06-2022)

Q1. _________from ginger is considered as a potent bio active material. Zingiberine Piperine Bioperin None of the above ANSWER: A. Zingiberine Explanation – Because of the presence of bioactive components such as zingiberene, gingerols, and shogaols, ginger is important for ...

June 16, 2022 Quiz

Food Science & Technology Quiz (16-06-2022)

Q1. The most commonly eaten mushrooms are the? Cultivated Mushrooms Shiitake mushroom False morel All of the above ANSWER: D. All of the above Explanation – The cultivated mushroom (Agaricus bisporus), the shiitake mushroom (Cortinellus shiitake), and the false morel ...

June 14, 2022 Quiz

Food Science & Technology Quiz (14-06-2022)

Q1. The breakdown of emulsion occurs due to? Creaming Aggregation Coalescence All of the above ANSWER: D. All of the above Explanation – By churning oil and water together, an emulsion is created; however, as the stirring is stopped, the emulsion ...

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