Q1. Penalty for selling sub-standard food may extend up to ______.

1. 2 lakhs
2. 3lakhs
3. 5 lakhs
4. 10 lakhs

ANSWER: 3. 5 lakhs

• Explanation – Penalty for selling sub-standard food may extend up to 3. 5 lakhs. Any person who manufactures for sale, stores, sells, distributes, or imports any substandard product of food for human consumption, whether on his own or on behalf of another person, is subject to a penalty of up to five lakh rupees.

READ MORE – FOOD TECHNOLOGY (06-10-2021)

Q2. The penalty for possessing adulterants in the food that is manufactured is ______.

1. Not exceeding two lakhs
2. Not exceeding 10 lakhs
3. Not exceeding 15 lakhs
4. Both A and B

ANSWER – D. Both A and B

• Explanation: Subject to the provisions of Chapter 9, any person who imports or manufactures for sale, or stores, sells, or distributes any adulterant, whether by himself or by another person on his behalf, shall be liable to a penalty of not more than two lakh rupees in the case of non-injurious adulterants, and not more than ten lakh rupees in the case of injurious adulterants.

READ MORE – Food Science & Technology Quiz (16-10-2021) 

Q3. An example of condensation polymer is?

1. LDPE
2. LLDPE
3. Polyester
4. Polypropylene

ANSWER: C. Polyester

• Explanation – Condensation polymer is exemplified by polyester film. It features a high shine, which boosts sales appeal. High mechanical strength; resistance to rip, pierce, burst, and flex fracture; low moisture and gas permeability; Dimensionally stable across a broad temperature range of 70°C to +130°C; Excellent machinability; excellent printability; lightweight, allowing for cost savings.

READ MORE – Food Science Technology Quiz (26-10-2021)

Q4. ________ suggests or implies that a relationship exists between a food or a constituent of that food and health.

1. Nutritional claim
2. Health claim
3. Allergen warning
4. Both A and B

ANSWER: D. Both A and B

• Explanation: “Health claims” include nutrition claims that describe the physiological role of the nutrient in growth, development, and normal body functions, as well as other functional claims that describe specific beneficial effects of the consumption of food or its constituents in the context of the total diet.

READ MORE – FOOD TECHNOLOGY (06/09/2021)

Q5. The pasteurization of cream by ______, using the principle of reduced atmospheric pressure has advanced rapidly in recent years.

1. LTST
2. HTST
3. UHT
4. Vacuum pasteurization

ANSWER – D. Vacuum pasteurization

• Explanation – In recent years, vacuum pasteurization of cream based on the premise of lower air pressure has improved fast. It has replaced all other machines in various nations. There are two types of vacuum pasteurizers: vacreator and volatilizer. Through a steam distillation process, the vacreator or volatilizer pasteurizes the cream while also removing the volatiles.

READ MORE – Food Science Technology (05-11-2021)

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