Q1. Silver Coating In Confectionery Is Called As?

A. Panning
B. Gilding
C. Polishing
D. None Of The Above

ANSWER- B. Gilding

• Explanation– Gilding Is A Decorative Technique For Applying A Very Thin Coating Of Gold To Confectionery Surfaces. It Is Commonly Known As Varak. The Silver And Gold Are Edible, Though Flavorless. Varak Is Made By Pounding Silver Into Sheets Less Than One Micrometer (Μm) Thick, Typically 0.2 Μm-0.8 Μm. Silver Coating In Confectionery Is Called As Gilding.

READ MORE – FOOD TECHNOLOGY (08/06/2021)

Q2. Which Of The Following Is Said To Be ‘Doctor’ In Confectionery?

A. Invertase
B. MSG
C. Sorbitol
D. Aspartame

ANSWER: A. Invertase

• Explanation: A Chemical Known As The Sugar Doctor Or Candy Doctor Is Applied To Sugar Confectionery To Avoid Crystallization Or “Graining.” This Could Be A Weak Acid-Like Cream Of Tartar That ‘Inverts’ (Hydrolyzes) A Portion Of The Cane Sugar During The Boiling Process, Or Invert Sugar Or Starch Syrup. Invertase Is Said To Be The Doctor In Confectionery.

READ MORE – FOOD TECHNOLOGY (18/06/2021)

Q3. In High Fructose Corn Syrup Preparation, The Enzyme Used For The Conversion Of Glucose To Fructose Is?

A. Epimerase
B. Isomerase
C. Invertase
D. Amylase

ANSWER – B. Isomerase

• Explanation– Glucose(Xylose) Isomerization Of Glucose To Fructose And Xylose To Xylulose Is Catalyzed By Isomerase. It’s A Key Enzyme In The Synthesis Of High-Fructose Corn Syrup In The Industrial Setting (HFCS). HFCS (High-Fructose Corn Syrup) Is A Cornstarch-Based Sweetener Also Known As Glucose-Fructose, Isoglucose, And Glucose-Fructose Syrup.

READ MORE – FOOD TECHNOLOGY (28/06/2021)

Q4. Feather Is?

A.  A Coating On The Sugar Crystal
B. Doctor Used In Confectionary
C. Stage In Boiling Water Syrup
D. None Of The Above

ANSWER: C. Stage In Boiling Water Syrup

• Explanation: Feather Is A Stage In Boiling Waster Syrup. The “Feather” Is The Syrup That Flies In Flakes Or Hangs In Strings As One Dips The Spoon And Shakes It To Release Part Of The Liquid.

READ MORE – FOOD TECHNOLOGY (08/05/2021)

Q5. Which Of The Following Is Aerated Hard Candies?

A. Crunchies
B. Marshmallow
C. Toffee
D. Caramel

ANSWER – A. Crunchies

• Explanation  –  Crunchies Are Aerated Hard Candies. Pulling Hard Candy Is A Method Of Changing The Basic Characteristics Of The Hard Candy Texture. Pulling Incorporates Air By Hand Or Mechanical Means With The Intention Of A Uniform Distribution Of Air To Change The “Bite” Or Crunch When Eating, As Well As To Change The Appearance.

READ MORE – FOOD TECHNOLOGY (07/07/2021)