FOOD TECHNOLOGY MCQs

1. The science which deals with the path of the food___________________?

A. Food Science

B. Nutrition

C. Food processing

D. Food technology

2. Food supply can be increased by reducing post harvest losses___________________?

A. 20-30%

B. 30-40%

C. 10-20%

D. None

3. The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?

A. Food processing

B. Food science

C. Food technology

D. Food preservation

4. Sugarcane is an example of____________________?

A. Complex food

B. Simple food

C. Nutritious food

D. Simple food

5. The science which deals with food supply, for human consumption is called_____________________?

A. Food science

B. Food technology

C. Nutritive food

D. Food process

6. Apperts work discovered the principle of____________________?

A. Pasteurization

B. Sterilization

C. Tining

D. Browning

7. In dairy industry, a process for producing evaporated milk was presented in______________________?

A. 1896

B. 1835

C. 1840

D. 1842

8. Night blindness and keralinization is associated with deficiency of____________________?

A. Vitamin A

B. Vitamin B

C. Vitamin C

D. Vitamin E

9. Due to the action of ultraviolet rays of sun, human body produces___________________?

A. Vitamin D

B. Vitamin B

C. Vitamin E

D. Vitamin A

10. Which one of the following is associated with normal clotting of blood__________________?

A. Vitamin C

B. Vitamin D

C. Vitamin K

D. Tocopherol

11. Which one of the following is a yellow, crystalline and water soluble compound_______________________?

A. Riboflavin

B. Niacin

C. Cholecaliferol

D. Folic acid

12. Biotin is the name given to vitamin___________________?

A. Vitamin H

B. Vitamin C

C. Vitamin D

D. Vitamin E

13. Ascorbic acid deficiency causes________________?

A. Scurvy

B. Night blindness

C. Rickets

D. Beriberi

14. Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?

A. Chemist

B. Nutritionist

C. Food processor

D. All the above

15. The moisture content of natural semi-perishable food ranges between_____________________?

A. 50-60%

B. 70-80%

C. 60-90%

D. 50-70%

16. Apple, guava, mango,pineapple and tomato are____________________?

A. Acid foods

B. Low acid foods

C. Medium acid foods

D. High acid foods

17. Okra, green peas, green beans and leafy vegetables are____________________?

A. Low acid foods

B. Medium acid foods

C. Acid foods

D. High acid foods

18. Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?

A. High acid foods

B. Acid foods

C. Medium acid foods

D. Low acid foods

19. The fruit and vegetables contain an insoluble stiffening material called______________________?

A. Pectin

B. Lig in

C. Protopectin

D. Gums

20. Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?

A. Metals

B. Light

C. High temperature

D. All the above