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. |
The storage life of frozen fish at -10ºF with R.H of 95% is____________________? |
| A. | 4-6 months |
| B. | 6-8 months |
| C. | 8-10 months |
| D. | 12 months |
| Answer» B. 6-8 months | |
| 2. |
The storage life of dried fruit at 32ºF with R.H of 60% is___________________? |
| A. | 4-6 months |
| B. | 6-8 months |
| C. | 9-12 months |
| D. | 8-10 months |
| Answer» D. 8-10 months | |
| 3. |
The storage life of fresh beef at 34ºF with R.H of 92% is_________________? |
| A. | 1-3 weeks |
| B. | 1-4 weeks |
| C. | 1-6 weeks |
| D. | 1-8 weeks |
| Answer» B. 1-4 weeks | |
| 4. |
The storage life of cucumber at 50ºF with of 95% is _____________________? |
| A. | 6-10 days |
| B. | 10-12 days |
| C. | 10-14 days |
| D. | 12-16 days |
| Answer» D. 12-16 days | |
| 5. |
The storage life of Cabbage at 32ºF with R.H of 95% is____________________? |
| A. | 2-5 months |
| B. | 3-4 months |
| C. | 5-6 months |
| D. | 3-5 months |
| Answer» C. 5-6 months | |
| 6. |
The storage life of Banana at 55ºF with R.H of 95% is ________________________? |
| A. | 4 weeks |
| B. | 6 weeks |
| C. | 3 weeks |
| D. | 2 weeks |
| Answer» B. 6 weeks | |
| 7. |
The storage life of Apricot at 32ºF with R.H of 90% is _____________________? |
| A. | 2-4 weeks |
| B. | 1-2 weeks |
| C. | 3-4 weeks |
| D. | 1-5 weeks |
| Answer» C. 3-4 weeks | |
| 8. |
The storage life of Butter at -20ºF With R.H of 85% is_____________________? |
| A. | 4 months |
| B. | 6 months |
| C. | 8 months |
| D. | 12 months |
| Answer» B. 6 months | |
| 9. |
The science which deals with the path of the food___________________? |
| A. | Food Science |
| B. | Nutrition |
| C. | Food processing |
| D. | Food technology |
| Answer» C. Food processing | |
| 10. |
The science which deals with food supply, for human consumption is called_____________________? |
| A. | Food science |
| B. | Food technology |
| C. | Nutritive food |
| D. | Food process |
| Answer» C. Nutritive food | |
| 11. |
The recommended daily intake of protein per kilogram by WHO for an individual is _____________________? |
| A. | 0.25 g |
| B. | 0.49 g |
| C. | 0.59 g |
| D. | None of the above |
| Answer» D. None of the above | |
| 12. |
The plant trigly cerides are rich in_________________? |
| A. | Saturated fatty acids |
| B. | Unsaturated fatty acids |
| C. | Steroids |
| D. | None of the above |
| Answer» C. Steroids | |
| 13. |
The oldest food preservation techniques are ___________________? |
| A. | Drying and dehydration |
| B. | Sun drying |
| C. | Browning |
| D. | Smoking |
| Answer» E. | |
| 14. |
The most commonly used leaving agents in barley are__________________? |
| A. | Yeast |
| B. | Sodium bi carbonate |
| C. | Sugar |
| D. | Both a & b |
| Answer» E. | |
| 15. |
The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____________________? |
| A. | Sodium propionate |
| B. | Sorbic acid |
| C. | Benzoate |
| D. | Nitrates |
| Answer» D. Nitrates | |
| 16. |
The moisture content of natural semi-perishable food ranges between_____________________? |
| A. | 50-60% |
| B. | 70-80% |
| C. | 60-90% |
| D. | 50-70% |
| Answer» D. 50-70% | |
| 17. |
The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________? |
| A. | Canning |
| B. | Sterilization |
| C. | Pasteurization |
| Answer» C. Pasteurization | |
| 18. |
The mechanism of food intake regulation is known as ____________________? |
| A. | Glucostatic regulation |
| B. | Lipostatic regulation |
| C. | Aminostatic regulation |
| D. | All the above |
| Answer» E. | |
| 19. |
The interaction of polysaccharides form ____________________? |
| A. | Hydrogen bonds |
| B. | Carbon bonds |
| C. | Nitrogen bonds |
| D. | None of the above |
| Answer» E. | |
| 20. |
The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________? |
| A. | Guar gum |
| B. | Agaragar |
| C. | Starch |
| D. | All the above |
| Answer» E. | |
| 21. |
The function of sugar in food is ___________________? |
| A. | Humecants |
| B. | Plasticizers |
| C. | Sweetners |
| D. | All the above |
| Answer» E. | |
| 22. |
The function of acids in food is to_____________________? |
| A. | Intensity & modified the taste |
| B. | Act as ciectton pair accpot |
| C. | Act as microbial inhibitor |
| D. | All the above |
| Answer» E. | |
| 23. |
The fruit and vegetables contain an insoluble stiffening material called______________________? |
| A. | Pectin |
| B. | Lig in |
| C. | Protopectin |
| D. | Gums |
| Answer» D. Gums | |
| 24. |
The food in which the moisture content is less than 15% is called_____________________? |
| A. | Stable foods |
| B. | Semi perishable foods |
| C. | Perishable foods |
| D. | Acid food |
| Answer» B. Semi perishable foods | |
| 25. |
The food in which the moisture content ranges between 80-90% is called________________? |
| A. | Perishable foods |
| B. | Low perishable foods |
| C. | Stable foods |
| D. | High acid foods |
| Answer» B. Low perishable foods | |
| 26. |
The food colour measurement can be obtained by ___________________? |
| A. | Spectrophotometer |
| B. | Tint meters |
| C. | Disc colourimetry |
| D. | All the above |
| Answer» E. | |
| 27. |
The flavor of butter, milk and cheese due to__________________? |
| A. | Long chain fatty acids |
| B. | Short chain fatty acids |
| C. | Saturated fatty acids |
| D. | Unsaturated fatty acids |
| Answer» C. Saturated fatty acids | |
| 28. |
The final product of alcoholic fermentation are______________________? |
| A. | Acetic acid + H2O |
| B. | Ethyl alcohol + CO2 |
| C. | Ethyl alcohol + H2O |
| D. | All the above |
| Answer» C. Ethyl alcohol + H2O | |
| 29. |
The fermented dairy products are_____________________? |
| A. | Cheese and yoghurt |
| B. | Butter and cream |
| C. | Cream and ice cream |
| D. | All the above |
| Answer» B. Butter and cream | |
| 30. |
The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________________? |
| A. | Lactic fermentation |
| B. | Acetic fermentation |
| C. | Alcoholic fermentation |
| D. | All the above |
| Answer» D. All the above | |
| 31. |
the enzyme that destroys vitamin B-1 is__________________? |
| A. | Oxalate |
| B. | Phenolase |
| C. | Thiaminase |
| D. | None of the above |
| Answer» D. None of the above | |
| 32. |
The deteriorative changes originating from with in the food system is known as________________? |
| A. | Proteolysis |
| B. | Hydrolysis |
| C. | Purification |
| D. | Autolysis |
| Answer» E. | |
| 33. |
The deficiency of vitamin K in human causes _________________________? |
| A. | Uncontrolled bleeding |
| B. | Internal hemorrhage |
| C. | Prolonged blood clotting |
| D. | all the above |
| Answer» E. | |
| 34. |
The deficiency of vitamin B-2 is adults causes___________________? |
| A. | Cheilosis |
| B. | Glostitis |
| C. | Eye itching |
| D. | All the above |
| Answer» E. | |
| 35. |
The deficiency of vitamin D in human causes __________________? |
| A. | Rickets |
| B. | Osteomalecia |
| C. | Decalcification |
| D. | All the above |
| Answer» E. | |
| 36. |
The deficiency of vitamin B-1 is adults causes_____________________? |
| A. | Fatigue |
| B. | Depressions |
| C. | Irritability |
| D. | All the above |
| Answer» E. | |
| 37. |
The deficiency of Niacin in adults causes___________________? |
| A. | Dementia |
| B. | Diarrhea |
| C. | Ulcerated mouth & tongue |
| D. | All the above |
| Answer» E. | |
| 38. |
The deficiency of an enzyme is greatly influenced by the______________________? |
| A. | pH |
| B. | Environmental temperature |
| C. | Concentration of enzyme |
| D. | All the above |
| Answer» E. | |
| 39. |
The consumption of several flavours and micromtrients per person per year is__________________? |
| A. | mg |
| B. | .< 0.01 mg |
| C. | .> 0.01 mg |
| D. | None of the above |
| Answer» C. .> 0.01 mg | |
| 40. |
The concentration of ethylene required for the ripening of Banana is______________________? |
| A. | 5 ppm with 24 hr |
| B. | 10 ppm with 24 hr |
| C. | 12 ppm with 24 hr |
| D. | 15 ppm with 24 hr |
| Answer» C. 12 ppm with 24 hr | |
| 41. |
The break down of pertinacious material is referred to as____________________? |
| A. | Autolysis |
| B. | Lipolysis |
| C. | Proteolysis |
| D. | non of these |
| Answer» D. non of these | |
| 42. |
The break down of fatty material is referred to as____________________? |
| A. | Autolysis |
| B. | Lipolysis |
| C. | Proteolysis |
| D. | None of above |
| Answer» C. Proteolysis | |
| 43. |
The average per capita world consumption of milk per head per day is_________________? |
| A. | 160 g |
| B. | 250 g |
| C. | 320 g |
| D. | Non of the above |
| Answer» D. Non of the above | |
| 44. |
The aroma of Ethylbutyrateis just like____________________? |
| A. | Banana |
| B. | Grape |
| C. | Pineapple |
| D. | Guava |
| Answer» D. Guava | |
| 45. |
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 |
| Answer» E. | |
| 46. |
The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____________________? |
| A. | Preservation |
| B. | Fermentation |
| C. | Dehydration |
| D. | Pasteurization |
| Answer» C. Dehydration | |
| 47. |
The acetic acid producing bacteria are___________________? |
| A. | Acetomonas |
| B. | Saccharomyces |
| C. | Streptococeus |
| D. | None of the above |
| Answer» B. Saccharomyces | |
| 48. |
Saccharomyces creavisiae is the example of____________________? |
| A. | Bacteria |
| B. | Fungi |
| C. | Yeast |
| D. | Molds |
| Answer» D. Molds | |
| 49. |
Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________? |
| A. | Acetic fermentation |
| B. | Alcoholic fermentation |
| C. | Lactic fermentation |
| D. | All the above |
| Answer» C. Lactic fermentation | |
| 50. |
Recemases belongs to___________________? |
| A. | Isomerases enzyme |
| B. | Ligases enzyme |
| C. | Lyases enzyme |
| D. | Oxireductase enzyme |
| Answer» B. Ligases enzyme | |