Q1. The Presence Of Toxins In Shellfish Is A _________ Hazard?

A. Biological Hazard
B. Chemical Hazard
C. Physical Hazard
D. Both A And B

ANSWER – Chemical Hazard

• Explanation– Naturally Occurring Poisons, Chemicals, Or Deleterious Substances Are Those That Are Natural Constituents Of Foods And Are Not The Result Of Environmental, Agricultural, Industrial, Or Other Contaminants. Hence The Toxins Will Also Come Under The Category Of Chemical Hazards. The Presence Of Toxins In Shellfish Is A Chemical Hazard.

READ MORE – FOOD TECHNOLOGY (01/06/2021)

Q2. The Quality Tool, Cost And Effect Diagram Is Also Known As _________?

A. Ishikawa Diagram
B. Control Chart
C. Histogram
D. Pareto Chart

ANSWER: Ishikawa Diagram

• Explanation: The Cost And Effect Diagram Is Also Known As The Ishikawa Diagram. It Is A Quality Tool That Shows A Systematic Relationship Between A Result Of A Symptom Of An Effect And Its Possible Causes. It Is Also Known As The Fishbone Diagram.

READ MORE – FOOD TECHNOLOGY ( 11/06/2021)

Q3. The Laboratory Method Used For The Separation Of Serum Protein And Lipoproteins Is _________?

A. Kjeldahl Method
B. Fischer Method
C. Benedict’s Method
D. Electrophoretic Separation Method

ANSWER – D. Electrophoretic Separation Method

• Explanation– Electrophoresis Is The Movement Of Charged Ions In An Electric Field. The Ions Move At A Specific Speed Based On The Molecular Weight. The Separation Requires A Porous Medium Such As Agar Gel, Starch Gel, Etc. They Are Used For The Separation Of Serum Protein And Lipoproteins.

READ MORE – FOOD TECHNOLOGY (21/06/2021)

Q4. _________ Is The Measure Of The Number Of Hydroxyl Groups In The Fat?

A. Reichert Meissl (R.M) Value
B. Iodine Value
C. Acetyl Value
D. Acid Value

ANSWER: C. Acetyl Value

• Explanation: Acetyl Value Is Defined As The Number Of Milligrams Of KOH Required To Neutralize The Acetic Acid Obtained By Saponification Of 1gram Of Fat After It Has Been Acetylated. It Is A Measure Of The Number Of Hydroxyl Groups In The Fat.

READ MORE – FOOD TECHNOLOGY (01/02/2021)

Q5. __________ Tests Are Usually Done To Train The Panelists In Evaluating The Food Quality For Products Containing Spices, Sugar, And Salt.

A.Numerical Scoring Test
B. Two Sample Difference Test
C. Sensitivity Tests
D. Ranking Tests

ANSWER – C. Sensitivity Tests

• Explanation – Sensitivity Tests Are Conducted To Assess The Ability Of The Individual To Detect The Different Tastes, Odor, And Feel Of Specific Factors Like Astringency And Hotness. These Tests Are Usually Done To Train The Panelists. Products Like Jam, Ketchup, Sauce, Pickles Are Evaluated By Sensitivity Tests.

READ MORE – FOOD TECHNOLOGY (30/06/2021)

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