Food Science Quiz Archives - Page 2 of 4

October 8, 2021 Quiz

FOOD TECHNOLOGY (08-10-2021)

Q1. The ideal temperature range for ripening is? 15 - 25°C 5 – 10 °C 25 - 30°C 30- 35°C ANSWER: 1. 15 - 25°C Explanation: The ideal temperature range for ripening is 15-25°C, and the greater the temperature within ...

October 2, 2021 Quiz

FOOD TECHNOLOGY (02-10-2021)

Q1. For the growth of bacteria, Water activity (aw) must be Greater than 0.9 Greater than 0.85 Greater than 0.8 Greater than 0.75 ANSWER: 1. Greater than 0.9 Explanation: The ratio between the vapour pressure of the food itself, when ...

October 1, 2021 Quiz

FOOD TECHNOLOGY (01-10-2021)

Q1. ___________ is one type of pickle curing. Dry curing Injection curing Combination curing Liquid curing ANSWER: 2. Injection curing Explanation: Injection curing is one type of pickle curing. Brine is injected directly into the meat portions in this manner. ...

September 30, 2021 Quiz

FOOD TECHNOLOGY (30-09-2021)

Q1. The common adulterant in silver leaves are? Sawdust Aluminium leaves Dhatura seeds None of the above ANSWER: 2. Aluminium leaves Explanation – When pure silver leaves are ignited, they burn away, leaving a gleaming white spherical ball of the ...

September 29, 2021 Quiz

FOOD TECHNOLOGY (29-09-2021)

Q1. Foods that give an astringent flavor? Gooseberry Wood apple Unripe blueberry All of the above ANSWER: 4. All of the above Explanation: Astringency is a dry puckery sensation that is thought to be caused by the precipitation of proteins ...

September 26, 2021 Quiz

FOOD TECHNOLOGY (27-09-2021)

Q1. Identify the correct statement among these. β-lactose is sweeter than α-lactose β-lactose has greater solubility than α-lactose Both a and b Solubility of sucrose is 1/3rd of lactose at 100 °C ANSWER: 3. Both a and b Explanation: Alpha-lactose has very hard crystals and ...

September 24, 2021 Quiz

FOOD TECHNOLOGY (24-09-2021)

Q1. Which among the following is a type of boiling? Interface evaporation Nucleate boiling Film boiling All of the above ANSWER – 4. All of the above Explanation: Interface evaporation, nucleate boiling, and film boiling are the three types of ...

September 22, 2021 Quiz

FOOD TECHNOLOGY (22-09-2021)

Q1. Membrane processing includes which of the following methods? Ultrafiltration Reverse osmosis Microfiltration All of the above ANSWER: 4. All of the above Explanation: Membrane processing is used in the dairy industry for non-thermal processing to maintain the majority of ...

September 21, 2021 Quiz

FOOD TECHNOLGY (21-09-2021)

Q1. The most common machine used for paddy hulling in India is? Husk Separator Rubber–Roll Sheller Engle berg Huller Under Runner Disc Huller ANSWER: 3. Engle berg Huller Explanation: The “Engle berg” huller is the most prevalent paddy hulling machine ...

September 20, 2021 Quiz

FOOD TECHNOLOGY (20-09-2021)

Q1. _________ is a new type of homogenization process, which gives fat globules about half the diameter obtained with conventional homogenization. Micro fluidization High-Pressure processing Batch Press All of the above ANSWER – 1. Micro fluidization Explanation – Micro fluidization ...

Tag: Food Science Quiz