MCQOPTIONS
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MCQOPTIONS
This section includes 657 Mcqs, each offering curated multiple-choice questions to sharpen your Testing Subject knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Egg storage stability can be achieved by storing eggs under _____________________ ? |
| A. | CO2 |
| B. | Mineral oil |
| C. | Then no stabilization |
| D. | All the above |
| Answer» E. | |
| 2. |
Egg quality is determined by_____________________? |
| A. | Albumin |
| B. | Yolk |
| C. | Germ spot |
| D. | All the above |
| Answer» E. | |
| 3. |
Due to the action of ultraviolet rays of sun, human body produces___________________? |
| A. | Vitamin D |
| B. | Vitamin B |
| C. | Vitamin E |
| D. | Vitamin A |
| Answer» B. Vitamin B | |
| 4. |
Dried foods have water activity (Aw) of___________________? |
| A. | 1.0 |
| B. | 1.5 |
| C. | 0.6 |
| D. | non of these |
| Answer» D. non of these | |
| 5. |
Diacetyl is present in____________________? |
| A. | Cultured butter |
| B. | Sour cream |
| C. | Butter milk |
| D. | All the above |
| Answer» E. | |
| 6. |
Delta lactones are important in_____________________? |
| A. | Jams |
| B. | Jellies |
| C. | Milk & milk products |
| D. | Pickles |
| Answer» D. Pickles | |
| 7. |
Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in___________________? |
| A. | Water |
| B. | Carbohydrates |
| C. | Protein |
| D. | non of these |
| Answer» D. non of these | |
| 8. |
Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________? |
| A. | C₁₁C₂₀fatty acids |
| B. | C₂₀C₂₂fatty acids |
| C. | C₁₂C₂₀fatty acids |
| D. | C₄——–C₁₆fatty acids |
| Answer» E. | |
| 9. |
Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________? |
| A. | Oxidoreductases enzymes |
| B. | Transferases |
| C. | Hydrolases |
| D. | Lysases |
| Answer» B. Transferases | |
| 10. |
Cystein, Cystine and methionine amino acids are ____________________? |
| A. | Sulpher containing |
| B. | Hydrogen containing |
| C. | Copper containing |
| D. | Mg containing |
| Answer» B. Hydrogen containing | |
| 11. |
Consistency and stability of dough’s is measured by ____________________? |
| A. | Farinograph |
| B. | Micrograph |
| C. | Compress metter |
| D. | All the above |
| Answer» B. Micrograph | |
| 12. |
Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________? |
| A. | Biochemical changes |
| B. | Physical changes |
| C. | Microbial activity |
| D. | enzyme activity |
| Answer» D. enzyme activity | |
| 13. |
Cholesterol is the natural form of___________________? |
| A. | Vitamin A |
| B. | Vitamin D |
| C. | Vitamin C |
| D. | Vitamin K |
| Answer» E. | |
| 14. |
Chemically or bio chemically enzymes are primarily__________________? |
| A. | Carbohydrates |
| B. | Lipids |
| C. | Vitamins |
| D. | Proteins |
| Answer» E. | |
| 15. |
Cereals are fermented to produce_____________________? |
| A. | Coffee |
| B. | Season ting |
| C. | Bread |
| D. | Chapati |
| Answer» D. Chapati | |
| 16. |
Cane sugar is called___________________? |
| A. | Fructose |
| B. | Sucrose |
| C. | Galactose |
| D. | Mattose |
| Answer» C. Galactose | |
| 17. |
C6H12O6 Yest 2C2H2OH+2CO2__________________? |
| A. | Lactic fermentation |
| B. | Acetic fermentation |
| C. | Alcoholic fermentation |
| D. | All the above |
| Answer» D. All the above | |
| 18. |
C6H12O6 bacteria CH2CHCOOH + H2O is_____________________? |
| A. | Lactic fermentation |
| B. | Acetic fermentation |
| C. | Alcoholic fermentation |
| D. | All the above |
| Answer» B. Acetic fermentation | |
| 19. |
Biotin is the name given to vitamin___________________? |
| A. | Vitamin H |
| B. | Vitamin C |
| C. | Vitamin D |
| D. | Vitamin E |
| Answer» B. Vitamin C | |
| 20. |
BHA and BHT are examples of_____________________? |
| A. | Anti sprouting |
| B. | Anti ripening agent |
| C. | Antioxidants |
| D. | Antimicrobial agents |
| Answer» D. Antimicrobial agents | |
| 21. |
Beer is produced from______________________? |
| A. | Wheat |
| B. | Barley |
| C. | Com |
| D. | Rice |
| Answer» C. Com | |
| 22. |
Bacteria producing toxins that cause food poisoning are known as___________________? |
| A. | Clostridium |
| B. | Staphylococcus |
| C. | Mycodesmavin |
| D. | Both a & b |
| Answer» E. | |
| 23. |
Ascorbic acid deficiency causes________________? |
| A. | Scurvy |
| B. | Night blindness |
| C. | Rickets |
| D. | Beriberi |
| Answer» B. Night blindness | |
| 24. |
Approximately quantity of milk required to prepare 1 kg of cheese is_____________________? |
| A. | 5 Kg |
| B. | 8 Kg |
| C. | 10 Kg |
| D. | 12 Kg |
| Answer» E. | |
| 25. |
Approximately caloric value in Kcal/100 g ofwalnut is__________________? |
| A. | 500 |
| B. | 600 |
| C. | 650 |
| D. | 700 |
| Answer» D. 700 | |
| 26. |
Approximately caloric value in Kcal/100 g of whole milk is___________________? |
| A. | 50 |
| B. | 60 |
| C. | 69 |
| D. | 75 |
| Answer» E. | |
| 27. |
Approximately caloric value in Kcal/100 g of almond is__________________? |
| A. | 400 |
| B. | 500 |
| C. | 600 |
| D. | 640 |
| Answer» C. 600 | |
| 28. |
Approximate quantity of milk requires to get 1 Kg of butter is __________________? |
| A. | 10.8 Kg |
| B. | 15 Kg |
| C. | 20 Kg |
| D. | 23 Kg |
| Answer» C. 20 Kg | |
| 29. |
Approximate calories in one large raw apple is ________________________? |
| A. | 90 |
| B. | 100 |
| C. | 117 |
| D. | 125 |
| Answer» D. 125 | |
| 30. |
Approximate calories in one cup of white cooked rice is __________________? |
| A. | 150 |
| B. | 175 |
| C. | 201 |
| D. | 225 |
| Answer» D. 225 | |
| 31. |
Approximate calories in 3.2 ounces of cooked is______________________? |
| A. | 155 |
| B. | 175 |
| C. | 200 |
| D. | 214 |
| Answer» E. | |
| 32. |
Approximate calories in 1/2 breast fried chicken is_____________________? |
| A. | 155 |
| B. | 175 |
| C. | 210 |
| D. | 232 |
| Answer» C. 210 | |
| 33. |
Approximate calories in one large banana is____________________? |
| A. | 100 |
| B. | 125 |
| C. | 150 |
| D. | 176 |
| Answer» E. | |
| 34. |
Approximate calories in 1 slice of fried liver is____________________? |
| A. | 40 |
| B. | 50 |
| C. | 71 |
| D. | 86 |
| Answer» C. 71 | |
| 35. |
Apple, guava, mango,pineapple and tomato are____________________? |
| A. | Acid foods |
| B. | Low acid foods |
| C. | Medium acid foods |
| D. | High acid foods |
| Answer» B. Low acid foods | |
| 36. |
Apperts work discovered the principle of____________________? |
| A. | Pasteurization |
| B. | Sterilization |
| C. | Tining |
| D. | Browning |
| Answer» C. Tining | |
| 37. |
Ant caking agents used in food industry are ________________________? |
| A. | Propylene glycol |
| B. | Glycerol |
| C. | Calcium silicate |
| D. | All the above |
| Answer» D. All the above | |
| 38. |
Amino acid with no polar R group are____________________? |
| A. | Hydrophilic |
| B. | Hydrophobic |
| C. | Aromatic |
| D. | None of the above |
| Answer» C. Aromatic | |
| 39. |
All the treatments given to a food stuff form the washing to the point off consumption is called__________________? |
| A. | Food preservation |
| B. | Food processing |
| C. | Food science |
| D. | Food technology |
| Answer» C. Food science | |
| 40. |
Agar is an extract from____________________? |
| A. | Fungi |
| B. | Algae |
| C. | Bacteria |
| D. | None of the above |
| Answer» C. Bacteria | |