Q1. The pH of the value of vinegar is between ______.

1. 1-1.5
2. 2-3.5
3. 3.5-4
4. 7-8

ANSWER – B. 2-3.5

• Explanation: Vinegar is one of the earliest culinary products known to man. It is believed to have been discovered by chance from spoiled wine, and it is named after the French term “vin aigre,” which means “sour wine.” Vinegar is a condiment that includes at least 4% w/v (40 g/L) acetic acid and has a pH of 2.0 to 3.5. Vinegar strength is also measured in grains, with 10 grains equaling 1% acetic acid concentration.

READ MORE – Food Science & Technology Quiz (20-04-2022)

Q2. Kefir is produced by an acid/alcohol fermentation of ________ with a mixture of LAB, yeasts, and other bacteria.

1. Vegetables
2. Pasteurized milk
3. Fish
4. Meat

ANSWER: B. Pasteurized milk

• Explanation:  Kefir is made by fermenting pasteurized milk with LAB, yeasts, and other bacteria in an acid/alcohol solution. The final product is a beverage that is acidic, mildly alcoholic, liquid to semiliquid, and effervescent. The milk is inoculated with kefir grains. Proteins, polysaccharides, and a combination of microorganisms, primarily lactose fermenting yeasts, aroma bacteria, and LAB, make up kefir grains.

READ MORE – Food Science & Technology Quiz (20-03-2022)

Q3.  The production of soy sauce, miso, and saki involves ________ fermentation.

1. Soyabean
2. Koji
3. Saurekraut
4. Both A and B

ANSWER: D. Both A and B

• Explanation – Koji fermentation is used in the creation of soy sauce, miso, and saki. Koji is made up of molds that grow on soybeans or grains and create enzymes including proteases, lipases, and amylases. The fungal enzymes generated digest proteins, carbs, and lipids into nutrients that are utilized by microbes in succeeding fermentations. Koji comes in a variety of forms, depending on the items to be made. Koji is distinguished by its molds, substrate, method of preparation, and harvest stage.

READ MORE – Food Science & Technology Quiz (24-04-2022)

Q4. The principle of the _________ method is a plastic detector film saturated with a reagent that is sensitive to the measured gas.

1. Volume increase method
2. Detector film method
3. WVTR
4. Isostatic method

ANSWER: B. Detector film method

• Explanation: A detector film method for evaluating the permeability of films has been developed that requires minimal equipment and is both quick and accurate. The approach is based on a plastic detector sheet saturated with a reagent sensitive to the gas being measured. The film is useful for spectrophotometric measurements since its absorption spectra changes with the gas or vapor when absorbed.

READ MORE – Food Science & Technology Quiz (15-04-2022)

Q5. ________ is coextruded with MDPE to combine the good sealability of LDPE with the toughness and puncture resistance of MDPE.

1. LDPE
2. HDPE
3. PE
4. PETE

ANSWER: A. LDPE

• Explanation – MDPE film is stronger mechanically than LDPE and is hence employed in more demanding applications. For example, the inner extrusion coating of sachets for dehydrated soup mixes is coextruded with MDPE to combine the superior sealability of LDPE with the toughness and puncture resistance of MDPE.

READ MORE – Food Science & Technology Quiz (06-04-2022)

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