Quiz Archives - Page 17 of 53

December 20, 2021 Quiz

Food Science & Technology Quiz (20-12-2021)

Q1. Idli batter volume increases ______ times during fermentation. 1.6 to 3.1 times 2 times 5 to 6.1 times 8 times ANSWER: A. 1.6 to 3.1 times Explanation: Acidification and leavening are the most important processes which occur during fermentation. ...

December 19, 2021 Quiz

Food Science & Technology Quiz (19-12-2021)

Q1. Salt concentration In the fermented vegetable products? 1 – 2% 5 – 8% 2.5-6.0%. 10-12% ANSWER – C. 2.5-6.0%. Explanation: Lactic acid bacteria, which are essential for the proper fermentation of vegetables, are found in relatively small numbers at first. ...

December 18, 2021 Quiz

Food Science & Technology Quiz (18-12-2021)

Q1. A headspace of ______ depth above the level of food in the can is usual. 6-9 mm 2-3 mm 4-5mm 5-6 mm ANSWER: A. 6-9 mm Explanation: Filling a can or a receptacle can be done manually or using ...

December 17, 2021 Quiz

Food Science & Technology Quiz (17-12-2021)

Q1.__________ is the determining factor for the success of the pasteurization process. Alteration of color Improved digestibility Destruction of microorganisms Thermopenetration ANSWER – D. Thermopenetration Explanation: Thermopenetration is the success factor of the pasteurization process. Pasteurization of food packed in glass containers causes a unique difficulty ...

December 16, 2021 Quiz

Food Science & Technology Quiz (16-12-2021)

Q1. Jams and jellies have usually low water activity of ______. 0.45 – 0.55 0.75 – 0.86 0. 55 – 0.65 0.80 – 0.90 ANSWER: B. 0.75 – 0.86 Explanation – Water activity is usually low in jams and jellies ...

December 15, 2021 Quiz

Food Science & Technology Quiz (15-12-2021)

Q1. ________ have more H2 swells. High acid foods Low acid foods Neutral foods Alkaline foods ANSWER: B. Low acid foods Explanation: Fruit acid reacts with a tin plate to produce H2. H2 is absorbed after a lengthy period of ...

December 14, 2021 Quiz

Food Science & Technology Quiz (14-12-2021)

Q1. The head constitutes ______ of the total fish weight. 10-20% 5-7% 2-5% 20-25% ANSWER: A. 10-20% Explanation: The head accounts for 10-20% of the overall weight of the fish and is removed as an inedible component. Freshwater fish are ...

December 13, 2021 Quiz

Food Science & Technology Quiz (13-12-2021)

Q1. Amylase Rich Food (ARF) is made from? Vegetables Dairy products Germinated cereals Fruits ANSWER – C. Germinated cereals Explanation: Amylase Rich Food (ARF) is a relatively new development in the field of infant food in developing nations. ARF is ...

December 11, 2021 Quiz

Food Science & Technology (11-12-2021)

Q1. In _______ scales, numbers represent labels or category names and have no real numerical value. Ordinal Nominal Ratio Interval ANSWER: B. Nominal scales Explanation – Numbers on nominal scales are labels or category names and have no numerical value. ...

December 10, 2021 Quiz

Food Science & Technology (10-12-2021)

Q1. The dimensions of food security include? Time and access Food sufficiency Security of entitlement All of the above ANSWER: D. All of the above Explanation – The dimensions of food security includes Time and access, Food sufficiency, Security of ...

Category: Quiz