Q1. _________ crackers are produced from fermented dough.

1. Chemically leavened
2. Savoury
3. Saltine
4. Sweet

ANSWER: 3. Saltine

• Explanation – Saltine crackers are produced from fermented dough. Crackers have a low sugar content and a moderate fat content. They’re often produced with hard flour and well-developed dough. Saltine, chemically leavened (snack crackers), and savory crackers are the three varieties of crackers. The fermented dough is used to make saltine crackers. They are created using a sponge (65 percent flour, 25 percent water, and 0.4 percent yeast) and dough (35 percent flour, 11 percent salt, and 0.45 percent soda) procedure.

READ MORE – FOOD TECHNOLOGY (04/09/2021)

Q2. Which among the following is a kind of baking powder?

1. Fast-acting
2. Slow acting
3. Double-acting
4. All of the above

ANSWER: 4. All of the above

• Explanation: There are three types of baking powder:
  Fast-acting baking powder – The majority of CO2 is emitted during bench activities, with only a small amount released during baking.
  Slow-acting baking powder – During baking, all of the gas is released.
  Double-acting baking powder – This is the most commonly used baking powder among bakers. Part of the gas is released during bench operations and part of the gas is released while baking using this type of baking soda.

READ MORE – FOOD TECHNOLOGY (14/07/2021)

Q3. In the ______ cake-making method, the fat is creamed and then sugar is added gradually.

1. Sugar batter method
2. Flour batter method
3. Blending method
4. All in process

ANSWER – 1. Sugar batter method

•  Explanation: In the sugar batter method, the fat is creamed first, and then the sugar is gradually added. Flour and raising agents are added to the mixture once appropriate aeration has been achieved. To avoid gluten development, the amount of mixing should be kept to a bare minimum. After all of the flour has been combined, the remaining liquid is added to the batter until it reaches the desired consistency.

READ MORE – FOOD TECHNOLOGY (24/07/2021)

Q4. In the  _______ cake-making method, flour is added to melted butter or margarine and mixed well.

1. Sugar water method
2. Boiled method
3. Flour batter method
4. Both A and B

ANSWER: 2. Boiled method

• Explanation: The flour (more than two-thirds of a cup) is added to melted butter or margarine and well mixed in the Boiled method. Color and taste are added after the eggs have been beaten with sugar. This is added in equal parts to the flour-fat mixture, stirring thoroughly after each addition. At this point, the remaining flour is also added.

READ MORE – FOOD TECHNOLOGY (04/07/2021)

Q5.  ________ polish is used for hard-to-dehusk pulses.

1. Water polish
2. Buff polish
3. Nylon polish
4. None of the above

ANSWER – 1.  Water polish

• Explanation – Dal is given a glazed appearance during the polishing process to increase consumer acceptance and market value. The removal of adhering powder from the surface of the dal is sometimes thought to be adequate for improving its surface glaze. Pulses that are difficult to dehusk are polished with water. While passing the dal through the polisher, 1-1.5 kg of water per quintal of dal is applied in this procedure.

READ MORE – FOOD TECHNOLOGY (13-09-2021)