Q1. Food Security Means?

A. Adequacy Of Food
B. Ample Access To Food
C. Reliability Of Both Supply And Access
D. All Of The Above

ANSWER – D} All Of The Above

• Food Security, As Defined By The United Nations’ Committee On World Food Security, Means That All People, At All Times, Have Physical, Social, And Economic Access To Sufficient, Safe, And Nutritious Food That Meets Their Food Preferences And Dietary Needs For An Active And Healthy Life.

READ MORE – Food Science & Technology Quiz (16-11-2021)

Q2. The Heat Treatment Around 100⁰C For A Few Seconds Is Called?

A} Pasteurization
B} Sterilization
C} Scalding
D} None Of Above

ANSWER – C} Scalding

• “To Scald” Or “Scalding” In The Culinary Sense Means To Heat A Liquid Until Just Below The Boiling Point, 100 Degrees, Or To Blanch Fruits And Vegetables Like Tomatoes, For Instance, To Facilitate The Removal Of The Skin.

READ MORE – Food Science & Technology Quiz (12-01-2022)

Q3. The Life Of Food Can Doubled By Merely Lowering Temperature Of Food By?

A}. 5°C
B} 10°C
C} 20°C
D} 100° C

ANSWER – B} 10°C

• For Every 10 Degrees C, Shelf Life Will Halve Or Double (Hotter-Cooler). For Every 18 Degrees F, Shelf Life Will Halve Or Double (Hotter-Cooler).

READ MORE – Food Science & Technology Quiz (07-01-2022)

Q4. Enzymes Are ———————–In Nature?

A} Proteins
B} Fats
C} Carbohydrates
D} Metals

ANSWER – A} Proteins

• The Majority Of Enzymes Are Proteins With Catalytic Capabilities That Are Essential For Maintaining Various Life Processes, But All The Proteins Do Not Have The Behaves Of Enzymes. The Active Site Of Enzymes Has A Definite Shape And The Functional Group For The Binding Of Reactant Molecules. Nonprotein Enzyme Is A Ribozyme Is A Ribonucleic Acid (RNA) Enzyme That Catalyzes A Chemical Reaction In A Similar Way To That Of A Protein Enzyme.

READ MORE – Food Science & Technology Quiz (16-12-2021)

Q5. Mixing Of Two Immiscible Liquids Is Called______?

A} Solution
B} Emulsion
C} Mixture
D} None Of Above

ANSWER – B Emulsion

• Emulsification Is The Process Of Dispersing Two Or More Immiscible Liquids Together To Form A Semistable Mixture. In Food Applications, These Two Liquids Generally Consist Of An Organic (Oil) Phase And An Aqueous (Water) Phase That Is Stabilized By The Addition Of A Food-Grade Emulsifier (Surfactant).

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

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