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Food Science & Technology Quiz (11/02/2021)
Q1. Which Of The Following Fats Used To Make A Pastry Will Result In A Mealy Crust?
A. Lard
B. Shortening
C. Oil
D. Butter
ANSWER – C. Oil
- Oil Has One Major Benefit — As Fat In Liquid Form, It Can’t Be Melted And Is Easy To Incorporate Into The Dough. However, This Same Feature Also Keeps It From Making A Truly Flaky Crust. That Being Said, Vegetable Oil, Coconut Oil, Or Even Olive Oil Can Make A Fine Mealy Crust For Quiches
READ MORE – FOOD SCIENCE (21/01/2021)
Q2. What Ingredients Are Required To Leaven A Shortened Cake?
A. Eggs
B. Baking Soda
C. Shortening
D. All Of The Above
ANSWER – D. All Of The Above
- Leavening Agent, Substance Causing Expansion Of Dough And Batters By The Release Of Gases Within Such Mixtures, Producing Baked Products With Porous Structure. Such Agents Include Air, Steam, Yeast, Baking Powder, And Baking Soda.
Q3. How Many Types Of Cocoa Beans Are There?
A. Two
B. Three
C. One
D. Four
ANSWER – B. Three
- Cacao Has Long Been Divided Into Three Varieties: Criollo, Forastero, And Trinitario.
READ MORE – FOOD SCIENCE (01/02/2021)
Q4. Chocolate Made From Caramelized White Chocolate Is Called As?
A. Blonde Chocolate
B. White Chocolate
C. Milk Chocolate
D. Dark Chocolate
ANSWER – A. Blonde Chocolate
- Blonde Chocolate is Made From Caramelized White Chocolate. The Bar In Question Is Made From Caramelized White Chocolate, Otherwise Known As Blonde Chocolate. The Process Renders White Chocolate, Milky White And Intensely Saccharine, A Shade Of Brown Akin To, Well, Caramel. Blonde Chocolate Has A Toastier, Fuller Taste Than Its Pale Predecessor.
Q5. Concentration Of Nitrogen Required For Food Preservation?
A. 90%
B. 95%
C. 99%
D. 97%
ANSWER – C. 99%
- Nitrogen At 99.0% Concentration Is Usually Recommended For Food Preservation. Nitrogen Is Inert Which Means It Will Not React With Prepared Food Materials, Which Can Alter Their Aromas Or Flavors. Also, Gaseous Nitrogen Will Effectively Displace Oxygen Minimizing Oxidation And The Growth Of Microorganisms That Cause Foods To Lose Their Freshness And Deteriorate Faster.
READ MORE – FOOD SCIENCE (10/02/2021)
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