Q1.  ________ flour is a hybrid of wheat and rye.

1. Wheat germ
2. Triticale flour
3. Cornflour
4. Bread flour

ANSWER – B. Triticale flour

• Explanation: Triticale flour is a wheat and rye hybrid. It has a higher average protein content than wheat flour. Triticale flour has superior handling capabilities in yeast bread dough than rye flour because it forms gluten, but it does not handle as well as wheat dough. Ferment yeast dough is prepared with triticale flour for a shorter time than dough made with wheat flour for a better quality dough.

READ MORE – Food Science & Technology Quiz (06-01-2022)

Q2. _______ imparts a dark color and strong flavor to baked foods and is not as sweet as sugar.

1. Molasses
2. Honey
3. Jaggery
4. Brown sugar

ANSWER: A. Molasses

• Explanation: Molasses gives baked goods a dark hue and a robust flavor. It doesn’t have the same sweetness as sugar. If you want to use molasses instead of sugar, use 1-1/3 cup molasses for 1 cup sugar and cut the liquid in the recipe by 5 tablespoons. Because molasses is more acidic than sugar, 1/2 teaspoon baking soda may be required for each cup of molasses substituted for sugar. Molasses should be used to replace no more than half of the sugar in the recipe.

READ MORE – Food Science & Technology Quiz (16-01-2022)

Q3. _______ is used to enhance the flavors and sweetness of other ingredients in baked goods.

1. Butter
2. Water
3. Salt
4. Eggs

ANSWER: C. Salt

• Explanation – Salt is used in cooking to bring out the tastes and sweetness of other ingredients. Other spices or flavorings in the dish should be slightly increased if salt is eliminated or reduced. Salt reduces yeast fermentation in yeast dough. In yeast dough, omitting or lowering the amount of salt might cause the dough to rise too quickly, compromising the shape and flavor of the bread.

READ MORE – Food Science & Technology Quiz (26-01-2022)

Q4. The irradiation level required for inhibiting the sprouting of ginger roots is?

1. >1 KGy
2. 1-10 kGy
3. < 10 kGy
4. < 50 kGy

ANSWER: A. >1 KGy

• Explanation:  For Sprouting Inhibition, a low dose (>1 KGy) is used: 0.06-0.20 kGy; for example, potatoes, onions, garlic, ginger root, chestnut, and so on. Insect de-infestations: Cereals and legumes, fresh including quarantine treatment, and dried fruits, dried fish, and meat, for example, have a dose level of 0.15-1.0 kGy. Disinfection of the site: Fresh pork, freshwater fish, and fresh fruits have a dose level of 0.3-1.0 kGy.

READ MORE – Food Science & Technology Quiz (06-12-2021)

Q5. ________ is equal to radiation sterilization/commercial sterility (destroys all forms of microorganisms).

1. Radappertization
2. Radicidation
3. Radurization
4. All of the above

ANSWER: A. Radappertization

• Explanation – Radiation sterilization/commercial sterility is the same thing as radappertization (destroys all forms of microorganisms). Because large doses of radiation (up to 50 kGy) might induce colour changes and/or the generation of off scents, this procedure is only suited for select food products, such as bacon.

READ MORE – Food Science & Technology Quiz (05-02-2022)

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