Food Science Quiz Archives - Kattu Food Tech

October 26, 2021 Quiz

Food Science & Technology Quiz (27-10-2021)

Q1. The percentage of salt in highly salted butter is? <2% > 2% >5% <5% ANSWER: 2. > 2% Explanation – The flavour is enhanced by the addition of salt. Individual preferences for the amount of salt in butter may ...

October 24, 2021 Quiz

Food Science & Technology Quiz (24-10-2021)

Q1. In SDS electrophoresis, proteins are separated on the basis of? charge Mass Both A and B Structure ANSWER – 2. Mass Explanation: Because the ionic detergent SDS denatures and binds to proteins to make them uniformly negatively charged, SDS-PAGE ...

October 16, 2021 Quiz

Food Science & Technology Quiz – (16-10-2021) – World Food Day

Q1. The product obtained by removal of water only from pasteurized skim milk is? Non-fat dry milk Eggnog Skim milk Low-fat milk ANSWER – 1. Non-fat dry milk Explanation: Nonfat dry milk is made from pasteurized skim (nonfat or fat-free) ...

October 15, 2021 Quiz

Food Science & Technology Quiz (15-10-2021)

Q1. _________ cream coagulates are known as Cream feathers. Coffee cream Table cream Whipping cream Recombined cream ANSWER: 1. Coffee cream Explanation – Coffee cream coagulates are known as Cream feathers. Coffee cream is a light or thin fresh cream ...

October 14, 2021 Quiz

Food Science & Technology Quiz (14-10-2021)

Q1. Overrun should be _______ the total solids in the ice cream mix. 2–3 times 4 times 5 times Same as ANSWER: 1. 2 – 3 times Explanation: The volume of ice cream obtained more than the volume of the ...

October 13, 2021 Quiz

Food Science and Technology Quiz (13-10-2021)

Q1. Dextrose Equivalent DE value of Corn Syrup also indicates the sweetness and _______. Density Specific volume Viscosity pH ANSWER: 3. Viscosity Explanation: Corn starch is hydrolyzed on an industrial scale with acid or enzymes to make corn syrup, which ...

October 12, 2021 Quiz

FOOD SCIENCE & TECHNOLOGY QUIZ (12-10-2021)

Q1. Minimum fat content of Plastic/clotted cream? 18% 35% 48% 55% ANSWER: 4. 55% Explanation: The procedure of straining cow's milk into shallow pans and leaving them for 6-14 hours to allow the cream to rise to the top of ...

October 11, 2021 Quiz

FOOD TECHNOLOGY (11-10-2021)

Q1. ________ have high levels of carbohydrates. Isotonic drinks Hypotonic drinks Hypertonic drinks All of the above ANSWER – 3. Hypertonic drinks Explanation – Hypertonic drinks have high levels of carbohydrates. Carbohydrate content is significant in hypertonic drinks. After exercise, ...

October 10, 2021 Quiz

FOOD TECHNOLOGY (10-10-2021)

Q1. _______ are pure and natural extracts of spices, obtained by solvent extraction. Essential oils Oleoresins Spice extract Bagging ANSWER: 2. Oleoresins Explanation: Solvent extraction produces oleoresins, which are pure and natural extracts of spices. All of the flavor components, ...

October 9, 2021 Quiz

FOOD TECHNOLOGY (09-10-2021)

Q1. _________ is designed to reduce the viscosity and slipperiness of the pulp. Mash Enzyme Treatment De-pectinization Disintegration Hot break process ANSWER: 2. De-pectinization Explanation: De-pectinization reduces the viscosity and slipperiness of the pulp, allowing for the use of decanters ...

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