Q1 _____ Is Known To Discolor When Held At High Temperatures For Extended Periods?

A) Sorbic Acid
B) Potassium Sorbate
C) Both A And B
D) None Of The Mentioned

ANSWER – C) Both A And B

• Both Sorbic Acid And Potassium Sorbate Discolor And Lose Its Properties When Held In High Temperature For A Long Time.

READ MORE – FOOD SCIENCE (25/01/2021)

Q2. Rice Has A Higher Water Activity Than Apples?

A) True
B) False

ANSWER – False

• Rice Has 71% Water Content Together With A Water Activity Of 0.921. The Moisture Content Of The Fresh Apple Was 87.1 % And Its Water Activity Was Assumed To Be Approximately 0.99 Based On Its Chemical Composition.

READ MORE – FOOD SCIENCE (05/02/2021)

Q3. Which Of The Following Is The Process Of Anaerobic Degradation Of Proteinaceous Materials?

A) Respiration
B) Fermentation
C) Putrefaction
D) All Of The Mentioned

ANSWER – C) Putrefaction

• Putrefaction Is The Process Of Anaerobic Degradation Of Proteinaceous Materials. Fermentation Is The Process Of Anaerobic Oxidation Of Carbohydrates. Respiration Is The Process Where Carbohydrates Are Converted Aerobically To Carbon Dioxide And Water With The Release Of Large Amounts Of Energy.

Q4. A Vinegar Containing 5 Grams Of Acetic Acid Per 100 Cubic Centimeters Is Referred To As _____?

A) 0.5 Grain
B) 5 Grain
C) 50 Grain
D) 500 Grain

ANSWER – C) 50 Grain

• A Vinegar Containing 5 Grams Of Acetic Acid Per 100 Cubic Centimeters Is Referred To As 50 Grain. Percentage Times Ten Gives The Strength Of Vinegar In Grain. Hence 5*10=50.

Q5. The Principle Of Adding Salt To Meat To Preserve It Is Called _____?

A) Pickling
B) Curing
C) Pickling & Curing
D) Neither Of The Mentioned

ANSWER – B) Curing

• The Principle Of Adding Salt To Meat To Preserve It Is Called Curing. Curing Is Any Of Various Food Preservation And Flavoring Processes Of Foods Such As Meat By The Addition Of Salt, With The Aim Of Drawing Moisture Out Of The Food By The Process Of Osmosis. The Principle Of Adding Salt To Fruits And Vegetables To Preserve Them Is Called Pickling.

READ MORE – FOOD TECHNOLOGY (14/02/2021)

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