Posts tagged "Food Science Quiz"

  1. Home
  2. Posts tagged "Food Science Quiz"
September 19, 2021 Quiz

FOOD TECHNOLOGY (19-09-2021)

Q1. Mineral content in the milk is? 0.2 – 0.3% 0.3 – 0.5% 0.5 – 0.6% 0.7 – 0.8% ANSWER – 4. 0.7 – 0.8% Explanation – Milk has a mineral content of around 0.7–0.8 percent. The mineral component of ...
Kattu Food Tech
Image 1
September 7, 2021 Quiz

FOOD TECHNOLOGY (30/08/2021)

Q1. ________ Is Due To The Autoxidation Of Milk Fat In Sweetened Condensed Milk. A.  Tallowy Flavor B. Metallic Flavor C. Brown Discoloration D. Fat Separation ANSWER – A. Tallowy Flavor Explanation – The Autoxidation Of Milk Fat Gives It A Tallowy Flavor. It ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (28/08/2021)

Q1. Microwave Heating Works Under The Phenomenon Of ________. A. Dielectric Heating B. Electrical Heating C. Joule Heating D. All Of The Above ANSWER – A. Dielectric Heating Explanation – Microwave Heating Works Under The Phenomenon Of Dielectric Heating. Microwave Heating Is Energy Conversion Rather ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (26/08/2021)

Q1. For Bread-Making, The Amylose Content In Wheat Starch Ranges From? A. 5% To 15% B. 30% To 35% C. 42% To 50% D. 17% To 29% ANSWER: D. 17% To 29% Explanation: Amylose Level In Wheat Starch Ranges From 17 Percent To 29 Percent, ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (25/08/2021)

Q1. The Rancidity Flavor In Dairy Products Is Due To The Liberation Of? A. Palmitic Acid B. Butyric Acid C. Oleic Acid D. Stearic Acid ANSWER: B. Butyric Acid Explanation: Rancidity Flavor In Dairy Products Is Due To Butyric Acid. The Breakdown Of Milkfat By ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (23/08/2021)

Q1. __________ Refers To Different Heating Methods To Remove Fat From Meat. A. Composting B. Rendering C. Incineration D. Burial ANSWER: B. Rendering Explanation: Rendering refers to different Of Heating Methods Used To Remove Fat From Meat. For High-Risk Materials Used For Animal Feed ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (21/08/2021)

Q1. The Common Adulterant Present In Jaggery Is ________? A. Metanil Yellow B. Malachite Green C. Chicory D. Brick Powder ANSWER: A. Metanil Yellow Explanation: In Addition To Washing Soda, Metanil Yellow Is A Common Adulterant Present In Jaggery. In A Test Tube, Put ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (20/08/2021)

Q1. Wheat Used In The Making Of Crackers, Cookies, And Cakes? A.  Hard Wheat B. Durum Wheat C. Soft Wheat D. Red Winter Wheat ANSWER – C. Soft Wheat Explanation – Soft Wheat Generate Flours That Are Suitable For Items That Require Minimum Structure, Such ...
Kattu Food Tech
Image 0
September 7, 2021 Quiz

FOOD TECHNOLOGY (19/08/2021)

Q1. Which Rice Is Known As Sweet Rice? A. Sticky Rice B. Parboiled Rice C. Polished Rice D.Brown Rice ANSWER: A. Sticky Rice Explanation: Sticky Rice, Also Known As Sweet Rice Or Glutinous Rice, Is A Staple In Asian Cuisine. When Cooked, The Sticky, Gluelike ...
Kattu Food Tech
Image 1
September 7, 2021 Quiz

FOOD TECHNOLOGY (18/08/2021)

Q1. Which Flour Has Higher Water Absorption? A.  Weak Flour B. Moderate Flour C. Strong Flour D. All Of The Above ANSWER – C. Strong Flour Explanation – Strong Flour Has Higher Water Absorption. Absorption Is The Amount Of Water Required To Enter The Farinograph Curve ...
Kattu Food Tech
Image 0