Q1. ________ are commonly used flavoring agents, very appreciated for the fruity aromas they provide.

1. Lactones
2. Esters
3. Pyrazines
4. Terpenes

ANSWER: B. Esters

• Explanation – Esters are widely utilized flavoring compounds that are well-liked for their fruity scents. Fruit-flavored items (such as drinks, sweets, jams, and jellies), baked goods, wines, and dairy products (such as cultured butter, sour cream, yoghurt, and cheese) all use them. In wine and other grape-derived alcoholic drinks, acetate esters such as ethyl acetate, hexyl acetate, isoamyl acetate, and 2-phenylethyl acetate are recognized as essential flavor components.

READ MORE – Food Science & Technology Quiz (24-12-2021)

Q2. _______ is a high-speed hammer and screen mill, which accomplishes size reduction by mechanically impacting process material.

1. Cryogenic grinders
2. Ball mill
3. Pulveriser
4. All of the above

ANSWER – C. Pulveriser

• Explanation:  Pulveriser is a high-speed hammer and screen mill that reduces the size of process material by mechanically striking it. This size reduction method is distinguished by its relatively high energy and short residence time, which minimizes heat development during the milling operation. The crushed material is fed into the mill through a gravity feed hopper with an adjustable slide to manage the feed material. Between the hammers/blades and the serrated liners, the material is crushed.

READ MORE – Food Science & Technology Quiz (04-01-2021)

Q3. One pound of dried garlic has an equivalent flavor of ________of fresh garlic.

1. Two pounds
2. Five pounds
3. Ten pounds
4. Seven pounds

ANSWER: B. Five pounds

• Explanation: Dried spices can be more cost-effective than fresh spices in processed meals. Dried leafy spices, for example, do not require cutting, chopping, or grinding as fresh versions do. Dried spices, on the other hand, have a higher overall taste concentration than fresh spices. One pound of dried garlic, for example, has the taste of five pounds of fresh garlic.

READ MORE – Food Science & Technology Quiz (14-01-2022)

Q4. Spices need to be stored at _______ with relative humidity (RH) of 55% to 65%.

1. 20 – 30℉
2. 50 – 60℉
3. 30 – 40℉
4. 60 – 70℉

ANSWER: B. 50 – 60℉

• Explanation – Spices should be kept between 50- and 60-degrees Fahrenheit (10 and 15 degrees Celsius) with relative humidity (RH) of 55 to 65 percent. Spices should not be kept in the freezer since repetitive removal causes condensation in the containers, hastening the loss of taste and fragrance. If stored in optimum circumstances, ground spices will last for 2 to 3 years, whole spices for 3 to 4 years, and seasonings for 1 to 2 years.

READ MORE – Food Science & Technology Quiz (24-11-2021)

Q5. ______ is a phenylpropene, an allyl chain-substituted guaiacol.

1. Eugenol
2. Beta-caryophyllene
3. Crategolic acid
4. Bicornin

ANSWER: A. Eugenol

• Explanation: Eugenol is a phenylpropene, guaiacol with an allyl chain replaced. Eugenol is a chemical substance that belongs to the phenylpropanoids family. It’s transparent to a light-yellow oily liquid made from essential oils including clove, nutmeg, cinnamon, basil, and bay leaf, among others. It is soluble in organic solvents and mildly soluble in water. It smells spicy and clove-like.

READ MORE – Food Science & Technology Quiz (23-01-2022)

Connect with us on LinkedIn for future updates – Click Here