Q1. ________ Test Is Used To Measure The Endpoint Of Jam?

A. Temperature Test
B. Sheet Test
C. Spoon Test
D. All Of The Above

ANSWER: D. All Of The Above

• Explanation: To Check The Endpoint Of The Jam Temperature Test Can Be Done Using A Thermometer To Check The Temperature At The End Of The Process. When Done The Temperature Should Be 220° F. For Performing Sheet Or Spoon Test, Jam Is Taken In A Ladle And Is Allowed To Drop, If It Drops As A Sheet Then The Endpoint Has Been Reached. Temperature Test, Sheet Test, & Spoon Tests Are Done To Measure The Endpoint Of The Jam.

READ MORE – FOOD TECHNOLOGY (27/04/2021)

Q2. Which Is The Packaging Material Obtained From Wood Or Cereal Straw?

A. Metal Cans
B. Paper
C. Plastics
D. Glass

ANSWER- B. Paper

• Explanation– Paper Used As A Packaging Material For Food Is Produced From Cellulose Fibers Derived From Wood By Either Mechanical Or Chemical Processes. Among The Nonwood Raw Materials, Cereal Straws Are A Very Important Source.

READ MORE – FOOD TECHNOLOGY (17/06/2021)

Q3. _________ Is A Protein Based Material For Edible Coating?

A. Chitosan
B. Shellac
C. Casein
D. Alginate

ANSWER – C. Casein

• Explanation- Casein Is A Protein-Based Edible Coating That Is Obtained From Milk. They Are Used For Their Good Sensory Properties, Good Nutritional Quality, And Providing Protection Against The Surrounding Environment. Chitosan, Alginate Is Polysaccharide Coating And Shellac Is A Resin-Based Edible Coating.

READ MORE – FOOD TECHNOLOGY (07/06/2021)

Q4. Milk Chocolates Is Tempered At A Temperature About ______ °C Lower Than Dark Chocolate?

A. 3°C
B. 4°C
C. 6°C
D. 2°C

ANSWER: 2°C

• EXPLANATION– Tempering Is The Process Where The Cocoa Butter In Chocolate Crystallizes.  White Chocolate And Milk Chocolate Will Generally Melt At 2°C Lower Than Other Chocolates Because Of The Amount Of Lactose They Contain.

READ MORE – FOOD TECHNOLOGY (27/03/2021)

Q5. After Enrobing And Cooling, The Food Is Held At What Temperature To Allow Fat Crystallization?

A. 27°C
B. 35°C
C. 22°C
D. 15°C

ANSWER – 22°C

• Explanation – After The Process Of Enrobing, The Coating Is Cooled In A Cooling Tunnel
  By Recirculating Air. To Prevent Fat Crystals From Remelting The Latent Heat Of Crystallization Is Removed From The Product. Coated Foods Are Held At 22°C For 48hours To Allow Fat Crystallization To Continue.

READ MORE – FOOD TECHNOLOGY (26/06/2021)

Connect with us on Linkedin for future updates – Click here