Quiz Archives - Page 21 of 53

November 6, 2021 Quiz

Food Science & Technology Quiz (06-11-2021)

Q1. Penalty for selling sub-standard food may extend up to ______. 2 lakhs 3lakhs 5 lakhs 10 lakhs ANSWER: 3. 5 lakhs Explanation – Penalty for selling sub-standard food may extend up to 3. 5 lakhs. Any person who manufactures ...

November 5, 2021 Quiz

Food Science & Technology (05-11-2021)

Q1. The Organic Logo of the FSSAI is? Jaivik Bharat PGS-India Organic India Organic – NPOP Certified All of the above ANSWER – A. Jaivik Bharat Explanation – The Organic Logo of the FSSAI is 'Jaivik Bharat'. In addition, depending ...

November 4, 2021 Quiz

Food Science & Technology Quiz (04-11-2021)

Q1. Cheese protein is ______ digestible. A. 98% B. 96% C. 99% D. 100% ANSWER: D. 100% Explanation – Since casein is gradually broken down into water-soluble peptides and free amino acids throughout the ripening process of cheese production, cheese protein is 100% digestible. ...

November 3, 2021 Quiz

Food Science & Technology Quiz (03-11-2021)

Q1. The most common allergenic foods in children are? A. Milk B. Eggs C. Peanuts D. All of the above ANSWER: D. All of the above Explanation: The most common allergenic foods in children are eggs, milk, and peanuts, however wheat, soy, and tree ...

November 2, 2021 Quiz

Food Science & Technology Quiz (02-11-2021)

Q1. ISO 9001:2015 Consist of How many clause elements? A. 9 B. 10 C. 20 D. 7 ANSWER: B. 10 Explanation: ISO 9001:2015 Consist of 10 clauses. There are ten top-level clause headings in the 2015 version of ISO 9001. There are 56 sub-clauses ...

October 31, 2021 Quiz

Food Science & Technology Quiz (01-11-2021)

Q1. Fructose caramelizes at __________. 160°C 110°C 120°C 180°C ANSWER: B. 110°C Explanation – The type of sugar has an impact on the caramelization reaction. Sucrose and glucose caramelize at roughly 160 degrees Fahrenheit (320 degrees Fahrenheit), while fructose caramelizes ...

October 31, 2021 Quiz

Food Science & technology Quiz (31-10-2021)

Q1. Foods with free L asparagine and _________ sugars are susceptible to the formation of acrylamides. Reducing Free Total Bound ANSWER – A. Reducing Explanation: Acrylamide is formed during high-temperature cooking and food processing from free asparagine and reducing sugars, ...

October 29, 2021 Quiz

Food Science & Technology Quiz (30-10-2021)

Q1. pH of a meat sample can be estimated by? A. TBA B. Nitrazine yellow indicator test C. TCA method D. None of the above ANSWER – B. Nitrazine yellow indicator test Explanation: The pH of a meat sample can be determined using the ...

October 29, 2021 Quiz

Food Science & Technology Quiz (29-10-2021)

Q1. Cereal starches are rich in _________? Amylose Stachyose Amylopectin Pectin ANSWER: C. Amylopectin Explanation: Cereal starches are rich in Amylopectin. By weight, starch contains roughly 70% amylopectin, though the proportion varies depending on the source (higher in medium-grain rice ...

October 27, 2021 Quiz

Food Science & Technology Quiz (28-10-2021)

Q1. The digestion of carbohydrates begins with? α- amylase Lactose Sucrose Polypeptidase ANSWER: A. α- amylase Explanation: Because salivary alpha-amylase starts starch digestion in the mouth, the velocity of mastication and the period of permanence in the mouth, both of ...

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