Q1. Poly Cyclic Aromatic Hydrocarbons Are Formed When The Meat Is Exposed To Very High Temperatures.

A) True
B) False

Answer – B) False

• Hetero Cyclic Amines Are Formed When The Meat Is Exposed To Very High Temperatures. Poly Cyclic Aromatic Hydrocarbons Are Formed When Fat From The Meat Ignites/ Drips On The Coal.

READ MORE – FOOD TECHNOLOGY (25/02/2021)

Q2. Alisha Challenged Her Friends That One Special Vitamin Would Not Be Affected When She Boils Milk. Which Vitamin Is It?

A) Vitamin C
B) Vitamin D
C) Vitamin B
D) None Of The Mentioned

Answer – B) Vitamin D

• Vitamin D Is Not Affected By Any Processing And Is Very Stable. Vitamin D Is Not Changed By Heating. Hot Milk (As In Hot Chocolate) Will Give You The Same Amount Of Vitamin D As The Same Amount Of Cold Milk.

READ MORE – Food Science & Technology Quiz (15-12-2021)

Q3. Which Of The Following Operation Reduces The Dietary Fibre Content In Cereals?

A) Drying
B) Retro Gradation
C) Grinding
D) Milling

Answer – D) Milling

• Milling Reduces The Dietary Fiber Content In Cereals. Milling Is The Process Of Machining Using Rotary Cutters To Remove Material By Advancing A Cutter Into A Workpiece. This May Be Done Varying Direction On One Or Several Axes, Cutter Head Speed, And Pressure.

READ MORE – FOOD TECHNOLOGY (25/02/2021)

Q4. Subjecting Fats To High Temperature In The Presence Of Oxygen Such That Fats Deteriorate Is Called ________?

A) Hydrolytic Rancidity
B) Auto-Oxidation
C) Thermal Decomposition
D) Lipolysis

Answer – C) Thermal Decomposition

• Subjecting Fats To High Temperature In The Presence Of Oxygen Such That Fats Deteriorate Is Called Thermal Decomposition.

READ MORE – Food Science & Technology Quiz (25-12-2021)

Q5. Hazards Affecting Food Are _____?

A) Chemical, Biological, Physical
B) Additives, Colour
C) Pollutants
D) All Of The Mentioned

Answer – D) All Of The Mentioned

• Food Hazards May Be Biological, Chemical, Physical, Allergenic, Nutritional And/Or Biotechnology-Related. Hazards May Be Introduced Into The Food Supply Any Time During Harvesting, Formulation And Processing, Packaging And Labelling, Transportation, Storage, Preparation, And Serving.

READ MORE – FOOD TECHNOLOGY (13/03/2021)

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