Quiz Archives - Page 16 of 53

December 30, 2021 Quiz

Food Science & Technology Quiz (30-12-2021)

Q1. The Nodal unit for Implementation of the AGMARK is? BIS DMI FSSAI ISO ANSWER – B. DMI Explanation: AGMARK Standards are grade standards that are published by the Act's stipulations. Quality is differentiated by these norms, and each commodity ...

December 29, 2021 Quiz

Food Science & Technology Quiz (29-12-2021)

Q1. Argemone oil is used to adulterate? Mustard oil Milk Tea All of the above ANSWER – A. Mustard oil Explanation: Argemone oil is used to adulterate Mustard oil. Mustard oil is commonly used in North and Eastern India for ...

December 28, 2021 Quiz

Food Science & Technology Quiz (28-12-2021)

Q1. In cold smoking of fish, first, a temperature of _____ is raised from a smokeless fire. 25℃ 38℃ 47℃ 53℃ ANSWER – B. 38℃ Explanation: A temperature of 38°C is initially raised from a smokeless fire in the cold ...

December 27, 2021 Quiz

Food Science & Technology Quiz (27-12-2021)

Q1. Barrier packaging film, oxygen scavenger, or desiccant pack to packaging is employed in which of the following food storage technique? Modified atmosphere packaging Passive atmosphere modification Vacuum skin packaging Controlled atmosphere storage ANSWER: A. Modified atmosphere packaging Explanation – ...

December 26, 2021 Quiz

Food Science & Technology Quiz (26-12-2021)

Q1. The overrun of khoa is influenced by? Moisture retained in khoa Loss of milk solids Type of milk Both A and B ANSWER: D. Both A and B Explanation – Overrun refers to the number of total milk solids ...

December 25, 2021 Quiz

Food Science & Technology Quiz (25-12-2021)

Q1. An example of a partially desiccated milk product is? Chhana Khoa Curd Paneer ANSWER: B. Khoa Explanation: Khoa is a partially desiccated milk product. Heat energy is used to concentrate milk in concentrated or partially desiccated milk products. Evaporation ...

December 24, 2021 Quiz

Food Science & Technology Quiz (24-12-2021)

Q1. Which of the following terms denotes the retrogradation tendency of the starch in the pasting curves? Peak viscosity Apparent viscosity Set back viscosity Breakdown viscosity ANSWER: C. Set back viscosity Explanation: Set back viscosity refers to the final phase ...

December 23, 2021 Quiz

Food Science & Technology Quiz (23-12-2021)

Q1. The traditional acidophilus milk is ______ in taste. Sour Sweet Bitter Bland ANSWER – A. Sour Explanation: The traditional acidophilus milk is sour in taste. The typical acidophilus milk is sour, unappealing, and has a medical taste. Because bifidobacteria ...

December 22, 2021 Quiz

Food Science & Technology Quiz (22-10-2021)

Q1. Which foods and ingredients are known to cause Food hypersensitivity and shall always be declared as an allergen? Chicken Red meat Rice Milk ANSWER: D. Milk Explanation: Food hypersensitivity (FH), often known as food allergy or intolerance, is an ...

December 21, 2021 Quiz

Food Science & Technology Quiz (21-12-2021)

Q1. Defatted rice bran contains an increased percentage of fiber ranging from ________. 35 – 45% 10-15% 15-20% 20-25% ANSWER: A. 35 – 45% Explanation: Defatted rice bran has higher fiber content, ranging from 35 to 48 percent, and can ...

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