Q1. Protein Content In Egg Yolk?

A} 10%
B} 17%
C} 30%
D} 50%

ANSWER – B} 17%

• The Yolk Is The Major Component Of Every Egg. The Yolk Consists Of 17 Grams Of The Protein Per 100 Grams Of The Protein.

READ MORE – Food Science & Technology Quiz (13-01-2022)

Q2. Coffee Powder Is Adulterated With?

A} Tamarind Seeds
B} Papaya Seeds
C} Caraway Seeds
D} Wood Bark

ANSWER – A} Tamarind Seeds

• The Most Common Adulterant Which Is Used In The Coffee Powder Is The Powder Prepared From The Tamarind Seeds This Is Because They Do Mix Up Very Well. And The Method Which Can Help Us The Identify The Adulteration Is Very Easy. All You Have To Do Is Just To Put The Powder In The Water If It Floats Then That Means It’s A Pure Coffee Powder, But In Case It Sinks Down Then It’s Adulterated With The Powder Of Tamarind Seeds.

READ MORE – Food Science & Technology Quiz 23-11-2021

Q3. Potato Can Be Placed In The Group Of The?

A} Highly Perishable
B} Perishable
C} Semi Perishable
D} Non-Perishable

ANSWER – C} Semi Perishable

• Potato Can Be Placed In The Group Of The Semi Perishable. Non-Perishable Foods Are Those Foods Which Do Have High Shelf Life Spices, Canned Soups Etc. Examples Of The Semi Perishable Foods Includes Onions And Potatoes.

READ MORE – Food Science & technology Quiz (31-12-2021)

Q4. Alcohol Content In Cider Is?

A} 2-4%
B} 4-6%
C} 6-8%
D} 8-10%

ANSWER – B} 4-6%

• Cider Is An Alcoholic Beverage Which Is Prepared From Apples. Alcohol Content In The Apple Cider Is Between The 4-6%.

READ MORE – Food Science & Technology Quiz (26-12-2021)

Q5. Flavouring Agent In Grapes Is?

A} Tartaric Acid
B} Ascorbic Acid
C} Mallic Acid
D} Both A And C

ANSWER – C} Mallic Acid

• Acids That Are Commonly Found In The Grapes Are Mallic Acid And The Tartaric Acid Which Are Holding About 90% Of All Acids Are The Mallic Acid And The Tartaric Acid.

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