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 As Cakes, Cookies (Sweet Biscuits), Piecrusts, And Crackers, And Have Typically 8–12 Percent Protein. Gluten Strength Is Determined By The Protein Level Of The Flour.

READ MORE – FOOD TECHNOLOGY (20/07/2021)

 Q2. _________ Is Also Known As Pasta Wheat.

A. Soft Wheat
B. Durum Wheat
C. Hard Red Winter Wheat
D. Hard Red Spring Wheat.

ANSWER: B. Durum Wheat

• Explanation: Durum Wheat, Also Known As “Pasta Wheat,” Is The Hardest Of All Wheat Types, With A Protein Structure That Resembles The Snap Of Fresh Pasta. The Remaining Byproduct Of The Durum Milling Process Known As “Middlings”—Coarse Particles Of The Cracked Inner Endosperm—Makes Semolina, Which Is Typically Used To Produce Couscous And Various Pasta.

READ MORE – FOOD TECHNOLOGY (10/08/2021)

Q3. __________ Platform Test Is Used To Determine The Heat Stability And PH Of The Milk.

A. Ethanol Test
B. Clot On Boiling
C. Alcohol- Alizarin Test
D. None Of The Above

ANSWER- C. Alcohol- Alizarin Test

• Explanation – All Of The Tests That Raw Milk Goes Through To Assess The Quality Of The Incoming Milk Before It Is Approved And Weighed Are Referred To As “Platform Tests.” The Alizarin-Alcohol Test Is A Platform Test. This Test Is Quite Similar To An Alcohol Test. A PH Indicator Is An Alizarin. The A-A Test (Alcohol–Alizarin) Test Is More Informative. It Will Show The Degree Of Coagulation As Well As The Acidity Level.

READ MORE – FOOD TECHNOLOGY (30/07/2021)

Q4. _________ Platform Test Is Used To Determine The Bacterial Growth And Contamination In Milk.

A. Dye Reduction Test
B. Lactometer
C. Acidity
D. Clot On Boiling

ANSWER – A. Dye Reduction Test

• Explanation- The Methylene Blue Reduction Test Is Based On The Fact That Depending On The Microbial Load In The Sample, The Color Imparted To Milk By Adding A Dye Like Methylene Blue Will Fade More Or Less Quickly. The Color Fades Due To The Removal Of Oxygen From Milk And The Creation Of Reducing Chemicals During Bacterial Metabolism.

READ MORE – FOOD TECHNOLOGY (10/08/2021)

Q5. _______ Is The Centrifugal Separation Of Microorganisms From Milk.

A. Preheating
B. Milkoscan
C. Clarification
D.Bactofugation

ANSWER: D. Bactofugation

• Explanation: Bactofugation Is The Centrifugal Force Method Of Removing Bacteria From Milk. It Is A Method Of Separating Microorganisms, Primarily Spore-Forming Bacteria (Bacilli/Clostridia), To Sterilize Milk At Reduced Temperature-Time Combinations.

READ MORE – FOOD TECHNOLOGY (19/08/2021)