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FOOD TECHNOLOGY.
SHORT QUESTIONS

1. What is Food?
Ans: Any substance that, when ingested, will supply nutrients
such as carbohydrates, Proteins, Mineral Vitamins, H2O
that nourish the body.
2. Define Nutrition?
Ans: Nutrition’s a science that deals with the fate or path of the
food in the body.
3. What is Canning Technology?
Ans: Principle of Canning is sterilization by heat.
Four important steps in this method.
a. Placing the food to be preserved in bottles.
b. Closing the bottles with utmost care.
c. Subjecting bottles to the action of boiling H2O for the
certain length of time.
d. Removing the bottles from the H2O bath at the end of
the prescribed period.
4. What is Canning?
Ans: The preserving method in which food is preserved in
hermetically sealed container.
5. Which Chemical is responsible for Heat production in
Chilies?
Ans: Capsicin
6. What is the most common method of food preservation
in Pakistan?
Ans: Cold Storage and Sun-drying.
7. What’s Synersis?
Ans: The Separation of Liquid phase from the solid phase
(mostly in Jam Jellies, Marmalades) is known as synersis.
8. What is Blanching?
Ans: Blanching is the heating of some plant food material in hot
water or steam for a very short time mainly to destroy
active food enzymes.
9. Why we expel. extra cellular spaces by blanching?
Ans: To reduce the volume of material.
10. What is the function of Blanching?
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Ans: A) It loosens the skin


B) It cleans the product by removing adhering
contaminants.
C) It removes tissue gas from leafy vegetable.
D) It helps to fix the green color.
11. Differentiate b/w aseptic canning and conventional
canning?
Ans: Aseptic Canning: Food is first heat processed and then
filled or packed aseptically into suitable sterile containers.
Commercial Thermal Processing/Conventional Canning:
Food is filled into the container which is sealed
hermetically and then subjected to high temperature.
12. Differentiate b/w Cold Storage & freezer Storage?
Ans: Cold Storage: refers to the storage condition where food is
held at a temperature around its freezing point.
Freezer Storage: Describes the Situation where food is
held in frozen state at a temperature below freezing point.
13. What is the difference b/w spoilage &-deterioration?
Ans: Spoilage: The spoilage of foods as a result of microbial
enzymatic activity.
Deterioration: Deterioration in foods caused by physical
phenomena that occur during processing handling &-
storage.
14. Differentiate b/w baking & barbecuting?
Ans: Baking: Cooking in an oven with dry heat (100-232oC).
Barbcuting: Direct heating over glowing, smokeless wood
fire.
15. Differentiate b/w roasting &-broasting?
Ans: Roasting: Cooking by dry heat in oven or closed vessel
with just a little fat.
Broasting: Pressure frying
16. What’s the Difference b/w Pasteurization &
Sterilization?
Ans: Pasteurization: Pasteurization treatment (65oC-88oC) is
applied to kill pathogenic organisms including bacteria &-
yeast (Vegetative form of bacteria are killed).
Sterilization: Sterilization employs much higher
temperature (100oC or above) to destroy all microbial
forms (Vegetative + Spores).
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17. Define Tyndallization?


Ans: Tyndallization is the process by which vegetative forms of
microorganisms are Killed at 80oC-100oC the germination
of resistant spores(37oC)germinated spores are
subsequently Killed by reheating at the same temperature.
18. What foods called commercially sterile foods?
Ans: For a food stuff to be declared commercially sterile all
pathogenic &-target spoilage vegetative microorganisms
present in food must be destroyed Additionally, microbial
spores that may thrive under the subsequent handling &-
storage conditions must also be eliminated.
19. In which areas the primary taste is detected?
Ans: Sour Taste: Is most readily detected on the sides of the
tongue.
Salty Taste: On the Sides &-tips
Sweet Taste: On the tip
Bitter Taste: On the back of the tongue on the pharynx.
20. Differentiate b/w dyes & lake?
Ans: Dyes: The dyes water soluble and produced primarily from
coal tar, the dye adsorbed on aluminum hydroxide.
Lakes: Lakes are fat-soluble &-color by dispersion.
21.. Name some Oxidizing/bleaching agents used in flour?
Ans: Benzoyl peroxide, nitrogen dioxide.
22. What’s meant by bound water?
Ans: The water which is physically or chemically bounded
which can be or can not be removed, it is unavailable as
solvent & it is also non-freezable.
23. What’s meant by Crude fiber?
Ans: The fiber which can not be digested by human digestive
system.
24. What is the significance of digestible carbohydrate in
human diet?
Ans: These provide readily available energy to the human body.
25. What is the significance of total solid in foods?
Ans: Amount of total solids determines the quality & nutritional
value of a food.
26. Why are total solids important in dehydration of
foods?

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Ans: In dehydration we decrease available water so as


to increase total solids for better quality & storage stability
of food.
34. What measure is employed to control browning in
foods?
Ans: 1. Use of SO2, Citric acid &-ascorbic acid.
2. By Blanching
3. Reducing the PH 3or below.
35. Which acids cause acidity in fruits?
Ans: Tartaric acid (grapes), Citric acid (Citrus) malic acid
(apple) etc.
36. Which organic acid is a vitamins as well?
Ans: Ascorbic acid (vit. C).
37. What is the Composition of Nutrient agar?
Ans: Peptone, Beef extract, NaCl, Agar Agar, yeast extract.
38. Why agar agar is used to Solidify the media?
Ans: Because most of the bacteria on earth can’t utilize agar so
media remain solidify.
39. What is homogenization?
Ans: Homogenization is a process in which fat globule size is
reduced to 2500 fat globules under high pressure for its
uniform mixing.
40. Define Cheese?
Ans: Cheese is a fresh or ripened product obtained after
coagulation and whey separation of milk.
41. What is the Composition of Cheese?
Ans: Protein, Fat, Water, Salt.
42. What is the Chemistry of milk Clotting?
Ans: 2Casein (Soluble) rennin 2Paracasein (Soluble) + Ca++
3Calcium Paracaseinate.
44. Why flavors are not added at the initial Stages of
processing of foods?
Ans: Because they are Volatile in nature and escape away on
Heating.
45. Why Colors are added at the end of Cooling?
Ans: B/c color denature at high temperature.
47. What is the effect of too much sugar in Cakes?
Ans: Too much sugar causes a sticky crust & a gummy texture.

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48. What’s the purpose of high mixing in high


sugar Cakes than low-Sugar Cakes?
Ans: To achieve optimum volume during baking and prevent
falling when removed from the oven.
49. What is meant by rendering?
Ans: Rendering is a process by which fat is removed from a
tissue by heat.

50. Examples of Oil in Water are?


Ans: Mayonnaise, Butter, Margarine.
51. What is the difference b/w Yoghurt and Curd?
Ans: Yoghurt: Desired Culture is used
Curd mixed culture is used
52. What is difference b/w Lassi and Whey?
Ans:
Lassi Whey
Contain all soluble and During Cheese formation
insoluble materials, only Casein is separated and
fat is removed. remaining liquid is whey.

53. Define Butter?


Ans: Fat Concentrate which is obtained by Churning of milk.
54. What is the Composition of butter?
Ans: Fat 80-85%
Moisture 15-16%
Salt 2.5%
Curd 1%
55. Define Ice Cream?
Ans: A frozen dairy Product made by suitable blend and
Processing of cream and other milk product together with
sugar, flavor with or without stabilizer and color and with
the incorporation of air during freezing.
57. Differentiate b/w sanitation &-hygiene?
Ans: Sanitation: The physical cleaning is simply called
sanitation. eg. Proper Drainage, Removal of Waste
material etc. The reduction of microbial load upto the
maximum possible level is hygiene. It includes cleaning of
environment and all the working conditions etc.
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58. Why some fruit Juices rich in natural colors


are not
preserved by SO2?

Ans: Because SO2 bleaches the natural color of the fruit Juices,
so fruit Jucies rich in natural colors are preserved by
Sodium benzoate.
59. What is meant by Smoke Point?
Ans: The smoke point is the temperature at which a fat or oil
gives off a thin bluish smoke.

60. What are the types of separation techniques?


Ans: 1. Chromatographic technique
2. Electromigration technique.
61 Define term Chromatography?
Ans: Chromatography is a dynamic physical process in which
molecular components in a mixture are separated because
of their different affinities for two substances referred to as
phases, one being fixed or stationary and the other mobile
phase.
62 What are the types of Chromatography?
Ans: 1. Liquid Chromatography
2. Gas Chromatography
63 Enlist Modern Separation Techniques?
Ans: 1. High Performance/Precision/Pressure liquid
Chromatography (HPLC)
2. Thin Layer Chromatography (TLC)
3. Gas Chromatography (GC)
4. Atomic Absorption Spectrophotometer(AAS)
5. Flame Photometry(FP)
6. Fourier Transform infrared Photometer (FTIR)
64 What is HPLC?
Ans: HPLC is high Performance/Precision/Pressure liquid
chromatography. It is a separation technique used to
separate Non-volatile compounds and high molecular
compounds e.g, Antibiotics.
65 Define the Term Gas liquid Chromatography (GLC)?

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Ans: Gas Chromatography is a technique for separating


volatile substances by percolating a gas stream over
stationary phase is liquid so called gas liquid
chromatography.
66. Define the term Electrophoresis?
Ans: Separation of substances under high voltage (1.5kv).
67 Briefly Explain Spectrophotometery?
Ans: UV-Vis light absorbed by the sample as a function of
Wavelength and radiated in the form of light spectrum
which is detected by Photocathod tube and the signal is
recorded.
68 What is thin layer Chromatography (TLC)?
Ans: TLC is a separation technique in which compounds are
separated between two phases namely stationary phase and
mobile phase.

69.. Define the term lipolysis?


Ans: The breakdown of fatty material into free fatty acid and
glycerol, with the heat of lipolytic enzymes, called
lipolysis.
70. Define the term proteolysis?
Ans: Proteolysis is the term that describes the break down of
proteinaceous material.
71. Briefly explain the term fermentation?
Ans: Fermentation is the anaerobic or partially anaerobic
oxidation of carbohydrates. During this process enzymes
elaborated by microorganism, breakdown carbohydrates or
carbohydrate like material into substances that are less
subject to undesirable microbial activity than the original
material.
72 Give the names of industries which are included in
fermentation?
Ans: Baking, brewing, wine making, vinegar manufacture.
73. Enlist the fermented foods?
Ans: Yoghurt, Cheese, Sauerkraut, Pickles.
74. What is alcoholic fermentation explain with equation?

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Ans: In this fermentation sugars are converted into


ethyl alcohol and carbon dioxide with the help of several
yeasts most common according to this equation species of
genera (Saccharomyces)
C6H12O6 Yeast 2C2H5OH + 2CO2
Glucose ethyl alcohol
75. What is acetic acid fermentation?
Ans: Acetic acid bacteria (Species of the genera Acetobactor
and Acetomonas ) are capable of oxidizing ethyl alcohol
into acetic acid and water.
C2H5OH Acetic acid bacteria CH3COOH + H2O
Ethyl alcohol Acetic acid
76. What is Lactic acid fermentation?
Ans: Lactic acid bacteria utilize sugars present in the foods and
convert them into lactic acid.
C6H12O6 lactic acid bacteria Lactic acid + H2O
Glucose

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MULTIPLE CHOICE QUESTIONS


1. _______________ is the Science that deals with the Path
of the food in the body.
a) Food Science b) Nutrition
c) Food Processing d) Food Technology
2. It is estimated that -------------------% of world production
is lost after harvesting
a) 25 b) 40
c) 30 d) 45
3. Food losses in Pakistan range from about ________ % in
cereals.
a) 80 b) 20
c) 40 d) 35
4. Food supply can be increased ________% by reducing
post harvest losses.
a) 20-30 b) 30-40
c) 10-20 d) 40-50
5. _____________ includes all treatments given to a
foodstuff from the place of production to the point of
consumption.
a) Food Preservation b) Food Processing
c) Food Science d) Food Technology
6. ____________ is the application of scientific &
engineering principles to extend the shell life of food &-
prevent deterioration.
a) Food Processing b) Food Science
c) Food Technology d) Food Preservation
7. ____________ involves knowledge about the nature of
food, its composition, behaviour under different conditions
of processing, preservation & storage, the causes of
spoilage & the principles underlying methods of
processing & preservations.
a) Food technology b) Food Science
c) Food Preservation d) Food Processing
8. Cane sugar is called ______________
a) Fructose b) Sucrose
c) Galactose d) Maltose
9. Sugar cane is an example of ______________
a) Complex Food b) Simple Food
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c) Nutritive Food d) All above

10. Meat, Fruits, Vegetables & cereals are example of ______


a) Simple Food b) Complex Food
c) Functional Food d) Nutritive Food
11. ______________ is concerned with food supply, food
Quality and Food safety
a) Food Science b) Food Technology
c) Nutrition Food d) Food Processing
12. ______________ was the father of canning.
a) Gay-Lussac b) Nicolas Appert
c) Pearson d) Louis Pasteur
13. Appert’s work was the discovery of the principle of
______________ by heat.
a) Pasteurization b) Sterilization
c) Tyndallization d) Filteration
14. ______________ are among the oldest food preservation
techniques.
a) Drying and dehydration b) Irradiation
c) Sun drying d) Cold storage &-freezing
15. In dairy industry, a process for producing evaporated milk
was patented in______
a) 1896 b) 1835
c) 1840 d) 1842
16. The ______________ have been used as the basis in all
common wealth countries including Pakistan.
a) American food laws b) Russian food laws
c) Arabic food laws d) British food laws
17. In Pakistan, Food processing industry is the
________largest employer of labour.
a) 1st B)2nd
3rd d) 4th
c)
18. Deficiency of Vit. _____ is associated with night
blindness & skin Keratinization.
a) Vit. A b) Vit. D
c) Vit. C d) Vit. E
19. Cholecalciferol is the natural form of ______________
a) Vit. A b) Vit. D
c) Vit. C d) Vit. K
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20. ____________ is produced in the body


by the action of ultraviolet rays of the sun.
a) Vitamin D b) Vit. B
c) Vit. E d) Vit. A
21. Rickets in Children is the result of deficiency of
______________
a) Vit. D b) Vit. A
c) Vit. C d) Vit. E
22. ______________ act as antioxidants.
a) Vit. E b) Vit. D
c) Vit. C d) Vit. A
23. ______________ is associated with normal clotting of
blood.
a) Vit. C b) Vit. D
c) Vit. K c) Tocopherol
24. ______________ deficiency causes beriberi.
a) Vit. B-1 b) Vit. B
c) Vit. C d) Vit. D
25. ______________ is a yellow, crystalline, water soluble
compound.
a) Riboflavin b) Niacin
c) Cholecaliferol d) Folic acid
26. Folic acid deficiency cause______________
a) Night blindness b) Rickets
c) Beri Beri d) Anemia
27. Biotin is the name given to Vit. ______________
a) Vit. H b) Vit. C
c) Vit. D d) Vit. E
28. Vit. C is also called ______________
a) Malic acid b) Citric acid
c) Ascorbic acid d) Tartaric acid
29. Ascorbic acid deficiency cause ______________
a) Scurvy b) Night blindness
c) Rickets d) Beri Beri
30. Cystein, Cystine &-methionine are ________amino acid.
a) Sulphur containing b) Hydrogen containing
c) Copper containing d) Mg: containing
31. ______________ classifies all foods into 3 broad
categories: Stable, semi perishable and perishable.
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a) Chemist b) Nutritionist
c) Food processor d) All above
32. The foods in which the moisture contents and less
than/below 15% is ______________
a) Stable foods b) Semi Perishable foods
c) Perishable foods d) Acid food
33. The moisture content of natural semi-perishable
foods ranges b/w ______________
a) 50-60% b) 70-80%
c) 60-90% d) 50-70%
34. The foods in which the moisture content ranges
b/w 80-95% is called ______________
a) Perishable foods b) Semi-perishable foods
c) Stable foods d) High acid foods
35. Apple Guava, Mango, Orange, Pineapple, Tomato
are______________
a) Acid foods b) Low acid foods
c) Medium acid foods d) High acid foods
36. Lime, Lemon Juice and Pickles ______________
a) Low acid food b) Acid foods
c) Medium acids foods d) High acid foods
37. Okra, Green Peas, Green beans &-leafy vegetables ______
a) Low acid foods b) Medium acid foods
c) Acid foods d) High acid foods
38. Foods having pH of below 3.7 called ______________
a) High acid food b) Acid foods
c) Medium acid foods d) Low acid foods
39. Foods within the pH rang _________ are called acid foods.
a) Below 3.7 b) 4.5 – 3.7
c) 4.5 – 5 d) 5 &-above
40. ______________ includes all foods that fall within the pH
range of 5.0 to 4.5.
a) High acid b) Acid foods
c) Medium acid foods d) Low acid foods
41. Foods with a pH range of ______________ are called low
acid foods.
a) Below 3.7 b) 4.5 – 3.7
c) 5 – 4.5 d) 5 - above

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42. Most food poisoning organisms prefer to grow in


the pH rang of ______________
a) > 4-5 b) < 4-5
c) 5 d) above 5
43. Clostridium botulinum &-clostridium sporogenes
are______________ organisms.
a) Thermophilic spore forming b) Mesophilic spore forming
c) Psychrophilic d) None
44. The fruits &-vegetables contain an insoluble
stiffening material called ______________
a) Pectin b) Lignin
c) Proto Pectin d) Gums
45. The term ______________ means self-
destruction &-refers to the deteriorative changes
originating from within the food system.
a) Hydrolysis b) Proteolysis
c) Putrification d) Autolysis
46. The oxidative rancidity in oils &-fats is a typical
example of ______________ induced deteriorative
process in foods.
a) Microbiologically b) Bio-Chemically
c) Chemically d) Physically
47. Oxidative rancidity can be accelerated by the
presence of certain divalent &-polyvalent______________
a) Metals b) Light
c) High temperature d) All above
48. When fresh meat in a butcher’s shop is cut, the
newly exposed surface, on coming in contact with oxygen,
becomes ______________
a) Pinkish b) Brownish
d) Bright red c) Red
49. Color changes leading to brown, grey &-others in
fresh &-cured meat can also arise from ______________
a) Biochemical changes b) Physical changes
c) Microbial activity d) Enzymes activity
50. When sugars heated under controlled conditions
in the absence of water, they form anhydro sugar, that
readily polymerize to give typical taint &-brown pigment
this process’s called ______________
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a) Maillard reaction b)
Caramalization
c) Browning d) Purification
51. Dairy product regularly suffers from rancid, goaty
&-unclean taints due to excessive concentration of
______________ fatty acids.
a) C11 C2 0
b) C20 C22
c) C18 C20
d) C 4 C10
52. Some bacteria like ______________ produce toxins that
cause food poisoning.
a) Clostridium b) Staphylococcus aureus
c) Mycodesmavin d) A & B
53. Chemically or bio-chemically, enzymes are
primarily ______________ in nature.
a) Carbohydrate b) Lipids
c) Vitamins d) Proteins
54. Cytochrome oxidase &-alcohol dehydrogenase are the
example of ____ enzymes.
a) Oxidoreductases b) Transferases
c) Hydrolases c) Lyases
55. Transminase is an example of ______________ enzyme.
a) Hydrolases b) Oxidoreductases
c) Ligases d) Transferases
56. Esterases, Proteinases, alkali &-acid phosphates
belong to ______________ enzyme.
a) Hydrolases b) Transferases
c) Oxidoreductases d) Ligases
57. Fumerase is an example of ______________enzyme.
a) Ligases b) Isomerases
c) Lyases d) Hydrolases
58. Racemases belongs to ______________ enzyme.
a) Isomerases b) Ligases
c) Lyases d) Oxidoreductases
59. Pyruvate carboxylase is an example of ______________
enzyme.
a) Ligases b) Isomerases
c) Lyases d)Hydrolases
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60. The efficiency of an enzyme is greatly influenced


by the ______________
a) pH b) Environmental
temperature
c) Concentration of enzyme d) All above
61. ____________ bacteria grow best within the
temperature range of 45oC – 55oC.
a) Mesophilic b) Thermophilic
c) Psychrophilic d) All above
62. ______________ bacteria grow best at room temperature
20oC - 30oC.
a) Mesophilic b) Thermophilic
c) Psycrophilic d) All above
63. ______________ bacteria grow best at refrigeration
temperature 4oC – 10oC.
a) Thermophilic b) Psychrophilic
c) Mesophilic d) All above
64. Pure water has an Aw (water activity)______________
a) 0.99 b) 1.0
c) 1.5 d) 2.0
65. Fresh foods have Aw ______________
a) 0.99 b) S1.0
c) 1.6 d) 2.0
66. Dried foods have Aw of ______________ or even less.
a) 1.0 b) 1.5
c) 0.6 d)2.0
67. ________ is commonly applied to plant material
in order to destroy some enzyme systems prior to canning,
cold storage, freezing or dehydration.
a) Blanching b) Pasteurization
c) Sterilization d) Tyndallization
68. Tyndallization is more reliable than ______________
a) Sterilization b) Pasteurization
c) Blanching d) Canning
69. ______________ is the method of food
preservation in which food contained in a permanently
sealed container is subjected to an elevated temperature for
a definite period of time and then cooled.
a) Canning b)Sterilization
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c) Pasteurization d) Blanching
70. Some substances are added intentionally to foods
for the purpose of making more profit generally termed as
______________
a) Food contaminations b) Food adulterants
c) Food additives d) All above
71. Many substances enter foodstuffs accidentally
during production, processing, storage & handling often
referred to as food ______________
a) Food contaminants b) Food adulterants
c) Food additives d) All above
72. Many chemicals and added intentionally during
production, processing or storage to improve or enhance
the qualities of the foods stuff termed as______________
a) Food adulterants b) Food additives
c) Food contaminants d) All above
73. ______________ is used to whiten the color of
fresh whole for the production of some kinds of cheese.
a) Hydrogen peroxide b) Sulphurdioxide
c) Sodium benzoate d) Potassium Sorbate
74. ______________ is naturally occurring antioxidant.
a) Vitamin. K b) Vit. A
c) Vit. B d)Vit. E
75. BHA & BHT are the example of ______________
a) Antisprouting agent
b) Antiripening agent
c) Antioxidants
d) Antimicrobial agent
76. ______________ is the example of antiripening agent.
a) 2, 4, 5 trichlorophenoxy acetic acid
b) Maleic hydrazide
c) Sulphur dioxide
d) Sodium benzoate
77. The examples of thickening agents are ______________
a) Agar b) Amylose
c) Guargum d) All above
78. The most Commonly used leavening agents in bakery are
______________
a) Yeast b) Sodium bicarbonate
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c) Sugar d) a & b
79. In the production of Carbonated beverages CO2
and ______________ are common additives used as
preservative.
a) Sodium Propionate b) Sorbic Acid
c) Benzoate d) Nitrates
80. Sorbic Acid and ______________ are the preservatives
used in bread preparation.
a)Sulphur dioxide b) Nitrites
c) Propionic Acid d) Benzoic Acid
81. The Final Products of alcoholic fermentation are
______________
a) Acetic acid + Water
b)Ethyl alcohol + Carbon dioxide
c)Ethyl alcohol + Water
d)All above
82. Saccharomyces cerevisiae is the example of
______________
a) Bacteria b) Fungi
c) Yeast d) Molds
83. Beer is produced from ______________
a) Wheat b) Barley
c) Corn d)Rice
84. Soy Sauce is the fermented product of ______________
a) Barley b) Wheat
c) Oat d) Soy beans
85. Cereals are fermented to produce ______________
a) Coffee b) Seasoning
c) Bread d) CHAPATTI
86. Tea is the example of fermentation______________
a) Alcoholic b) Non-alcoholic
c) Acetic d) None
87. The examples of fermented dairy products are
______________
a) Cheese and Yoghurt b) Butter and Cream
c) Cream and Ice Cream d) All above
88. ______________ is the acetic acid producing bacteria.
a) Acetomonas b) Saccharomyces
c) Streptococcus d) None
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89. Vinegar is a product of ______________


fermentation.
a) Lactic b) Acetic
c) Alcoholic d) None
90. In dairy Industry ______________ bacteria are
most often used to convert milk sugar to lactic acid.
a) Streptococcus b) Lactobacillus
c) Acetobacter d) a & b
91. The term ______ is sometimes used to denote
both sensation and the substance.
a) Taste b) Aroma
c) Flavour d) All above
92. ______________ is present in rancid butter.
a) Propionic acid b) Pentanoic acid
c) N-butyric acid d)Caproic acid

93. Esters are similar to ______________


a) Alcohols b) Fatty acid
c) Aldehyde d) Ketones
94. Ethylbutyrate is well known for its ______________ like
aroma.
a) Banana b) Grape
c) Pineapple d) Guava
95. ______________ is well known for its banana like aroma.
a) Diacetyl b) Iso-amyl acetate
c) Nerol d) Ethyl butyrate
96. Diacetyl is present in ______________
a) Cultured butter b) Sour Cream
c) Butter milk d) All above
97. Delta lactones are important in ______________
a) Jams b) Jellies
c) Milk & milk products d) Pickles
98. Eugenol is important ingredient of oil of ______________
a) Olive b) Cloves
c) Nutmeg d) Cumin
99. ______________ is the example of flavor enhancer in meat
products.
a) Mono Sodium glutamate b) Sorbitol
c) Lecithin d) None
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100. The enzyme that destroys Vit. B-1 is


______________
a) Oxalate b) Phenolase
c) Thiaminase d) None
101. _______________is the anaerobic or partially anaerobic
oxidation of carbohydrates with the help of enzymes.
a) Preservation b) Fermentation
c) Dehydration d) Pasteurization
102. Fermentation industries include
a) Baking b) Brewing
c) Wine making d) All above
103. Yoghurt, Cheese, Pickles are included in
a) Fermented foods b) Dehydrated food
c) Simple food d) Preserved food
104. C6H12O6 yeast 2C2H5OH + 2CO2
a) Lactic fermentation
b) Acetic fermentation
c) Alcoholic fermentation
105. _______________ is applied in the production of leavened
bread and alcoholic beverages.
a) Lactic fermentation b) Acetic fermentation
c) Alcoholic fermentation
106. The fermentation in which sugars are converted into ethyl
alcohol and carbondioxide.
a) Lactic fermentation b) Acetic fermentation
c) Alcoholic fermentation
107. Beer is produced from.
a) Corn b) Barley
c) Oat d) Wheat
108. Wine is produced from
a) Lemon b) Avocado
c) Grapes d) Grape fruit
109. Vinegar is a product of
a) Acetic fermentation
b) Lactic fermentation
c) Alcoholic fermentation
110. C6H12O6 Bacteria CH3CHCOOH + H2O
a) Acetic fermentation
b) Lactic fermentation
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c) Alcoholic fermentation
111. Lactic acid bacteria utilize the sugars present in the foods
and convert them into lactic acid this process is called.
a) Acetic fermentation b) Lactic fermentation
c) Alcoholic fermentation
112. Streptococcus Thermophilus and Lactobacillus bulgaricus
are Lactic fermentar in.
a) Meat industry b) Dairy industry
c) Fruit and Vegetable industry
d) Beverage industry
113. Lactic fermentation product from coagulated milk in dairy
industry is
a) Cheese b) Ice Cream
c) Skimmed Milk d) Milk Cream
114. Several yeasts can be used but most commonly species of
genus.
a) Streptococcus b) Lactobacillus
c) Leuconostoc d) Saccharomyces
115. Saccharomyces Cerevisae & Saccharomyces carlbergensis
are common species of yeast which are used in
a) Acetic fermentation b) Alcoholic fermentation
c) Lactic fermentation
116. _______________ is used in alcoholic fermentation
a) Yeast b) Bacteria
c) Algae d) Blue green Algae
117. C6H12O6 yeast 2C2H5OH +2CO2
a) Alcoholic fermentation
b) Acetic fermentation
c) Lactic fermentation
118. C2H5OH CH3COOH + H2O reaction take place
in the presence of
a) Yeast b) Acetic acid bacteria
c) Lactic acid bacteria
119. C6H12O6 CH3CHCOOH + H2O reaction
take place in the presence of
a) Yeast b) Acetic acid bacteria
c) Lactic acid bacteria
120. The breakdown of protienaceous material is referred to as
a) Autolysis b) Lipolysis
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c) Proteolysis d)Radiolysis
121. The break down of fatty material is referred to as
a) Autolysis b) Lipolysis
c) Proteolysis
122. Naturally vinegar contain acetic acid
a) 8% b) 4%
c) 2% d) 5%
123. Radiolysis, a process by the application of ionizing
radiation may occur in_______________
a) Carbohydrates b) Protein
c) Water d) Lipids
124. Oxidation as well as condensation reactions similar to non
enzymatic browning due to irradiation have been observed
in_______________
a) Protein b) Carbohydrates
c) Lipids d) Water
125. Deamination, Oxidation, Polymerisation and
decarboxylation have been observed during irradiation
in_______________
a) Water b) Carbohydrates
c) Protein d) Lipids
126. Many reactions similar to oxidative rancidity during
irradiation have been observed in _______________
a) Water b) Carbohydrates
c) Lipids d) Protein
127. Which set of Vitamins in food are relatively sensitive to
application radiation
a) A, E, K, b) A, E, C, Riboflavin, B-1
c) A, Niacin, D, B-1, E d) D, A, E, K, C
128. The spinning process in fruits such as bananas, Tomatoes,
pears, Mangoes, Guava and others can be delayed by low
dose irradiation_______________
a) 280 – 380 GY b) 250 – 350 GY
c) 220 – 350 GY d) 200 – 300 GY

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FOOD TECHNOLOGY Page 22 of 42

ANSWERS (MCQ’S)

1. b 51. d
2. a 52. d
3. b 53. d
4. c 54. a
5. b 55. d
6. d 56. a
7. b 57. c
8. b 58. a
9. b 59. a
10. b 60. d
11. b 61. b
12. b 62. a
13. b 63. b
14. d 64. b
15. b 65. a
16. d 66. c
17. b 67. a
18. a 68. a
19. b 69. b
20. a 70. b
21. a 71. a
22. a 72. b
23. c 73. a
24. a 74. d
25. a 75. c
26. d 76. a
27. a 77. d
28. c 78. d
29. a 79. c
30. a 80. c
31. c 81. b
32. a 82. c
33. c 83. b
34. a 84. a
35. a 85. c
36. d 86. d
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FOOD TECHNOLOGY Page 23 of 42

37. a 87. a
38. a 88. a
39. a 89. b
40. c 90. d
41. d 91. c
42. a 92. c
43. b 93. a
44. c 94. c
45. d 95. b
46. c 96. d
47. d 97. c
48. c 98. b
49. c 99. a
50. b 100. c
51. d
101. b 116. a
102. d 117. a
103. a 118. b
104. c 119. c
105. c 120. c
106. c 121. b
107. b 122. b
108. c 123 c
109. a 124 b
110. b 125 c
111. b 126 c

112. b 127 a
113. a 128 b
114. d
115. b

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FOOD TECHNOLOGY Page 24 of 42

FILL IN THE BLANKS


1. Milk is the ________________ of mammary glands from
different animals.
2. Milk Proteins is called________________
3. Fat % age in milk is ___4 -8%_____________
4. Butter is an example of ________________ in
________________ emulsion.
5. Margenine is an example of ________________ in
________________ emulsion.
6. . lactoglobulins and. α.Lactalbumins are
________________
7. Favorable temperature for the microorganisms to grow in
the milk is _____20-40___________ oC.
8. Critical temperature for milk, is ____10____________ oC.
9. pH of milk ranges from 6.8-6.9________________
10. Prepasteurization process is also called
________________
11. Heat treatment at 121oC to kill the spore forming &-
vegetative cells also called ________________
12. During homogenization one globules of fat converts to
________________ fat globules.
13. Casein is stable at ________________ oC .
14. ________________ enzyme used in cheese making.
15. Casein is separated from the milk at pH
________________ and temperature of
________________
16. The globular structure of casein is due to the presence of
________________ amino acid.
17. Milk proteins are --------and----------
18. Whey protein denatures at ________________ oC.
19. Whey proteins ________________ , ________________ ,
________________
20. Pectin is a polymer of ________________
21. Casein ________________% whey protein
________________% of total milk.
22. ________________ casein is the only protein which
contains carbohydrate moiety.

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23. Main constituent of carbonated soft drink


________________ , _______________and,
________________
24. Milk fat contain about ________________% unsaturated
fatty acids.
25. Fructose is also called ________________
26. ________________ is also called corn sugar.
27. Fructose is also called ________________
28. ________________ is also called D-glucose.
29. ________________ is the only non-reducing sugar.
30. ________________ is called milk sugar.
31. ________________ is also called invert sugar.
32. ________________ is also called table sugar.
33. Non-nutritive sugar used in foods ________________ &-
________________
34. Fats and oils are the esters of ________________ and
________________
35. Fats and oils are commonly called as ________________
36. Fats are ________________ fatty acids and solids at room
temperature.
37. Unsaturated fatty acids called________________ are
liquid at room temperature.
38. Lipids are Soluble in ________________
39. Waxes are ________________ in nature.
40. ________________ are esters of fatty acids with alcohols
other than glycerol.
41. Lecithin, the most commonly used emulsifier is
________________ in nature.
42. Butter is called ________________ fat.
43. Margarine is called ________________ fat.
44. Naturally occurring emulsifiers are ________________
and ________________
45. Saturated fatty acids have ________________ melting
points.
46. Removal of Solids from fats and oils at selected
temperature is called ________________
47. Hydrolytic rancidity in fats &- oils is due to
________________ enzyme.
48. Flavour of butter is due to ________________
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49. Collagen & elastin are collectively called as


________________
50. In meat curing, NaNO3 is used for ________________
51. ________________ and ________________ are the
examples of Proteolytic enzyme.
52. ________________ is also called cane sugar.
53. Crude oil contains ________________ % of triglycerides.
54. Oil from animal is extracted by ________________
55. Fat &- oil are good source of vitamin ________________
56. Any thick liquid in which tiny drops of fat &- oil are
evenly distributed is called ________________
57. The ratio of density of substance to the density of water is
called ________________
58. The ratio of the sin of angle of incidence to the angle of
reflection at a given temperature is termed as
________________
59. The residue remaining after incinerating the product is
called ________________
60. World used method of meat slaughtering are
________________ , ________________ ,
________________
61. The changes take place after slaughtering is called
________________
62. The organic acid present in apples ________________
63. Organic acid present in spinach is ________________
64. ________________ is present in grapes.
65. ________________ is present in black berries.
66. ________________ is the period when the anabolic
biochemical process given way to catabolic process.
67. ________________ is the final stage of maturation &-
initial stage of senescence.
68. ________________ is precursor of ethylene.
69. ________________ is lipid soluble coloring pigment.
70. ________________ color pigment is formed during
browning.
71. ________________ is called dietary fiber.
72. Gluten is a combination of two subunits (proteins)
________________ &- ________________

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73. Protein ________________ gives elasticity to the


wheat flour.
74. Protein ________________ gives strength/resistance to the
wheat flour.
75. ________________ is a reproductive part of the wheat
grain.
76. Botanical name of wheat ________________
77. Addition of nutrients which are lost during processing is
called ________________
78. Addition of nutrients which already absent/naturally absent
in food is called ________________
79. ________________ is polymer of plant material which can
not be digested by human digestive tract.
80. ________________ is the listing of characteristics which
considered to be important by buyers & sellers.
81. ________________ is prepared from common wheat.
82. ________________ is prepared from durum wheat.
83. Straight Grade Flour (SGF) is ________________% of the
flour.
84. SGF Stands for ________________
85. ________________ is 2nd in the production in the world
after wheat.
86. ________________ are those Kernal which do not break
after cooking &- during cooking.
87. Benzoylperoxide is ________________ agent in wheat
flour.
88. 20% of difference of short &- long patent flour is
________________
89. ________________ is 45% of the total product.
90. ________________ is 67% of the total product.
91. In composition of wheat bran is ________________ %,
germ ________________ % &-endosperm
________________ %.
92. In apple disorder due to deficiency of calcium is
________________
93. Deposition of fat in muscle fibers &- make them tender is
called ________________
94. Fruit generally contains ________________ % water.
95. ________________ have higher sugar than all other fruits.
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96. Avocado &- olive contain ________________ %,


________________ % oil droplets respectively in cells.
97. ________________ &- ________________ are pre-
dominant acid in the fruits &- vegetables.
98. ________________ is the process in fruits &- vegetables
take off O2 (oxygen) &- give off CO2 (Carbon dioxide).
99. ________________ is synthetic phase in senescence.
100. ________________ is destruction phase in senescence.
101. The difference b/w Climetric &- non-Climetric fruit is due
to the differences in ________________ &-
________________ .
102. Food which are except the main oil dishes are
called_____________________.
103. ________________ is the stage when starch is converted
into gelly.
104. Water absorption capacity of flour depends upon the
________________ &- ________________ of protein.
105. The ability of flour to withstand fermentation process &-
to produce a satisfactory loaf over a period of time is
called ________________ of flour.
106. Flour with pH value below ________________ is
generally too acidic &- give poor results in bread making.
107. The range of pH for satisfactory bread making flour is
________________
108. ________________ is also called as bread mold.
109. Honey contains 20% moisture but does not show the
growth of any mold or yeast because water in honey is
________________ bounded & have a
________________ water activity.
110. In both plants &- animals the primary source of energy is
________________
111. Copper, Iron, Light, heat & oxygen ________________
in oxidation.
112. ________________ small organic molecules required for
growth, development &- maintenance of human body.
113. ________________ soluble includes Vit. A, D, E & K.
114. ________________ soluble include B1, B2, Niacin B6,
B12 folic acid, biotin.
115. Vit. ________________ is also called retinol.
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116. Vit. ________________ is also known as visual


pigments.
117. Vit. ________________ is used to fortify margarine &-
skimmed milk.
118. Vit. ________________ is used to fortify vegetable ghee,
margarine &- other milk products.
119. Vitamin C as also known as ________________
120. Vitamin B3 is also called ________________
121. Folic acid is also known as ________________
122. ________________ inorganic elements in food have been
classified into 2 groups according to their requirement in
the body.
123. Na, K, Ca, Mg, P, S &- Cl are the ________________
group of minerals.
124. Fe, Cu, CO, MO, Zn, I2, Fl, Se are the ________________
group of minerals.
125. Al, B, Ni, Sn, Cr used as packaging material are
________________ metals.
126. Deficiency of I2 cause ________________ in man.
127. When certain fruits & vegetables cut & placed in air for
sometime they become brown. This is called
________________ browning.
128. When sugar heated above 300oC, a brown insoluble
colloidal is formed. This is called ________________
129. In ________________ the amino group of protein &
aldehyde group of reducing sugar condense together &
produce 4- hydroxymethyl furfural which’s brown in
color.
130. Digestion occurs in ________________
131. Below or above consumption of one or more nutrients than
the requirement of body is called ________________
132. ________________ is the consumption of nutrients less
the requirement of body.
133. ________________ is that diet which contains sufficient
amount of all the nutrients (Water, CHO, Proteins, Fat,
fiber etc).
134. SNF stands for ________________ in milk.

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135. Milk mainly consists of three main component as


________________ , ________________ ,
________________
136. ________________ is present in the form of calcium
casenate phosphate complex.
137. Yeast reproduce by ________________ , &-
________________
138. ________________ , ________________ important
industry yeast.
139. HACCP stands for ________________
140. Fermentation in cereals &-cake is ________________
due to production at acid &- alcohols.
141. Ropiness problem in bread is caused by the bacteria.
142. Liquid medium for bacterial growth is termed as
________________
143. Nutritional material used for the growth of microorganisms
is called as ________________
144. ________________ is a branch of analytical chemistry
which deals with the determination of chemical
composition or change in composition or additives or
adulterants or contaminants in food by using various
techniques.
145. ________________ is also called as proximate or routine
analysis.
146. ________________ is done by senses, it requires panels
of experts which may be trained or untrained.
147. Expectation error, stimulation error, logical error, Hallo
effect, suggestion, contrast effect &- positional bias the
factors that effect ________________
148. IFST Stands for ________________
149. NFE stand for ________________
150. AA0CC Stands for ________________
151. Equiv wt. of citric acid is ________________
152. Equiv wt. of tartaric acid is ________________
153. Equiv wt. of Malic acid is ________________
154. Equiv wt. of acetic acid is ________________
155. ________________ acid is a vitamin as well.
156. N2 is multiplied with ________________ to obtain
percent protein.
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157. HPLC stands for ________________


158. ________________ is a separation technique in which a
mixture is separated into its constituent parts.
159. GLC stands for ________________
160. Ratio of the water vapor pressure (at a given temperature)
in equilibrium with a food to the vapor pressure of water at
the same temperature is called ________________
161. Many fruits contain a gelling or thickening substance,
________________ , which incidentally is responsible for
the setting or getting of conserves Jams.
162. ________________ enzyme break down the pectin.
163. The most common scale for preference testing is the
nine point ________________
164. ________________ is animal starch.
165. The most abundant carbohydrate component of plant cell
wall is ________________
166. Glycolysis takes place in ________________
167. Anaerobic breakdown of glucose into pyruvic acid in
cytoplasm of cell is called ________________
168. All the enzymes ________________ in nature, except
RNA.
169. Amino acids which are not synthesized in the body
according to its requirement are called ________________
170. The Amino acids which can be synthesized in the body
according to the requirement of system called
________________
171. A pH value at which a molecule has both positive &-
negative charge &- have no net charge &- molecule is
electrically neutral is called ________________
172. Ethylene production in case of climetric fruit is
________________
173. The real cause of degreening in nature fruit is
________________
174. Natural Ripening agent in fruits is ________________
175. Moldiness in bread is caused by ________________,
________________ , &- ________________
176. White spots on bread is the indication of
________________ bread.
177. ________________ Yeast like fungi cause chalky.
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178. ________________ bread is resulted from the


growth of pigmented bacteria________________
179. For bread making, the dough pH should be
________________
180. Ca or Na propionates or sorbic acid is used to inhibit
________________ growth in bread.
181. ________________ is a rich source of Vit. C.
182. ________________ is father of canning.
183. Protein is present in milk as ________________
184. ISO stands for ________________
185. Pickles are preserved by ________________
186. Bacteria involved in pickle preservation are
________________
187. Sugar, act as preservative at concentration of above
________________ %.
188. Blanching is also known as ________________
189. CAS stands for ________________
190. ________________ , ________________ are lost during
the process of milling of wheat flour.
191. Use of sulphurdioxide &- benzoic acid is common in the
________________ , &- ________________ industry.
192. In baking, where mould growth is feared
________________ are employed.
193. Two immiscible solution make miscible is called
________________
194. Mayonnaise is the example of ________________
195. In the production of vegetable Ghee ________________
catalyst is used.
196. ________________ is the only sugar which’s not
fermented by yeast.
197. ________________ is a heat treatment (65oC – 68oC)
to kill vegetative forms of cell life in liquid.
198. High % age of sucrose will ________________ the rate
of fermentation.
199. Generally sucrose % age used in fermentation of flour
________________ %.
200. Starch may be composed of ________________ &-
________________
201. LTLT stands for ________________
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202. HTST stands for ________________


203. UHT stands for ________________
204. Dextrin is hydrolytic product of ________________
205. Starches ________________ in cold water.
206. Stickiness/buckiness in the dough is the result of
________________ of flour.
207. ________________ is the precursor of pectin.
208. Propectin is ________________ in water.
209. Pectin is ________________ in water.
210. The brine is tested by a hydrometer commonly called
________________
211. All the egg cholesterol is present in egg
________________
212. Flavour is a combination of ________________,
________________ , & ________________
213. ________________ is flavour intensifier used in meat &
meat products.
214. FDA stands for ________________
215. ________________ is any edible part of in striated
muscle of an animal.
216. ________________ is the reserve form of energy in
plant.
217. Principal pigment present in muscle cells of meat is
________________
218. Myoglobin, a red emulated protein closely related to
________________ of the RBC.
219. -amylase converts starch into ________________
220. - amylase converts Dextrin into ________________
221. Starch is hydrolysed by ________________ &-
________________
222. Yellow color of corn is due to the ________________
color pigment.
223. White color of milk is attributed by ________________
224. ________________ is the instrument used to measure
TSS. (Total soluble solids).
225. Refrectometer is calibrated at ________________ oC.
226. ________________ is that slow whose concentration is
known.
227. H2SO4 is standardized by ________________
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228. Oxidizing agent ________________ the gluten


strength.
229. Reducing agent ________________ the gluten strength.
230. Ash contents more in ________________ portion of the
wheat grain.
231. Brown color of flour is due to ________________
portion.
232. Baking powder is composed of ________________ , and
acid, salt &- starch.
233. ________________ in baking powder act as
________________ agent
234. In case of fruit canning ________________ is filled in
b/w in spaces of the pieces of fruits.
235. In case vegetable &-meat canning ________________ is
filled in cans.
236. Suitable head space ________________ to
________________ inch is left n can. so that when can
closure is finally accomplished, it will help in further
processing.
237. ________________ and ________________ are
important meat proteins.
238. Lettuce &-spinach grouped under ________________
vegetables.
239. Artichoke &- asparagus are under the group of
________________ vegetables, respectively.
240. Cucumber, egg plant &- tomato are ________________
as well as vegetables.
241. Carotenoid are ________________ in water but
________________ in lipid.
242. ADA (Azodicarbon amide), Potassium bromate, ascorbic
acid, cystene are the example of________________ in
flour.
243. Salometer is used to measure ________________ % in a
compound.
244. ________________ analysis gives useful information,
particularly from the nutritional &- biochemical point of
view.

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245. ________________ analysis refers to the


determination of a particular element or a compound
present in the material.
246. The ___________ consists in determining the % ages of
the moisture, ash, acidity, crude fat or other extract,
protein, sugars &- crude fiber, the sub total subtracted
from 100 represents the amount of carbohydrates other
than sugars, but includes, gum, starch pectin etc.
247. ________________ reduces the copper in Fehling’s
solution to red, insoluble cuprous oxide.
248. Lane &- Eynon Method is used to determine the
________________ in a food sample.
249. Nitrogen content is estimated by the ________________
method which is based on the determination of the amount
of the reduced nitrogen present in the sample.
250. The crude fiber consists largely of ________________
together with a little ________________
251. Agar Agar is used to ________________ the medium.
252. Most of the earth bacteria can’t utilize the agar so media
remain ________________
253. The needle use for inoculating the culture is made up of
________________
254. ________________ is called Pre-Pasteurization process.
255. Enzyme ________________ is used for cheese making.
256. Flavors are ________________ compounds.
257. Red color of tomato is due to ________________
258. Food processor classifies all foods into three broad
categories ________________ , ________________ , &-
________________
259. Cakes in which the weight of sucrose is equal to or
exceeds that of the flour are called ________________
260. Cakes in which the wt. Of sucrose is less than hat of flour
called ________________
261. In cakes &- cookies ________________ is one of the
principal ingredient, which makes for tenderness.
262. High sugar cakes very sweet &- have ________________
texture with few tunnels.
263. Fuller’s earth is used to remove ________________
264. Mayonnaise is an emulsion of ________________
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265. ________________ is called pig fat.


266. ________________ is called animal fat.
267. ________________ is the example of H2O in oil
emulsion.

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FOOD TECHNOLOGY Page 37 of 42

FILL IN THE BLANKS

1. Lacteal Secretion 40. Waxes


2. Casein 41. Phospholipid
3. 4-8% 42. Animal
4. Water, Oil 43. Vegetable
5. Water, Oil 44. Lecithin &-
Cephalin
6. Whey Protein 45. High
7. 20oC – 40oC 46. Fractionation
8. 10oC 47. Lipase
9. 6.8 – 6.9 48. Butyric acid /
Diacetyl
10. Thermization 49. Stroma
11. UHT- Sterilizaton 50. Fixation of red
color
12. 2500 51. Trypsin &-
Pepsin
13. 140oC 52. Sucrose
14. Rennet 53. 95%
15. 4.5, 20oC 54. Rendering
16. S-Containing Amino acids 55. Vit. E /
Tocopherols
17. Whey, casein 56. Emulsion
18. 80oC 57. Specific gravity
19. β-lactoglobulins, α- 58. Refrective index
lactalbunnins, Blood Serum
albumins, Immunoglobulins
20. Rhamnoglactrurons 59. Ash
21. 80%, 20% 60. Sticking, Kosher
Hilal
22. Kepa (K-) 61. Rigor Mortis
23. Flavoured syrup, water &- 62. Malic acid
CO2
24. 30% 63. Oxalic acid
25. Fruit sugar / Levulas 64. Tartaric acid
26. Dextrose 65. Isocitric acid
27. Laevulose 66. Senescence
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28. Dextrose 67. Ripening


29. Sucrose 68. Methionine
30. Lactose 69. Carotenoid
31. Sucrose 70. Quinone
32. Sucrose 71. Hemicelluloses
33. Sorbitol, Sacchrine, 72. Gliadin &-
Aspartame, Cyclamate ghutenin
manitol, Acesulfamek
34. Glycerol &- fatty acids 73. Gliadin
35. Triglycerides 74. Glutamine
36. Saturated 75. Germ
37. Oils 76. Triticum
aestivum
38. Organic Solvent 77. Enrichment
39. Lipids 78. Fortification
79. Hemicelluloses 120. Niacin
80. Grading 121. Pteryolglutemic
acid
81. Farina 122. Minerals
82. Semolina 123. Major
83. 72 124. Minor
84. Straight grade flour 125. Inert
85. Rice 126. Goiter /
Parathyroidism
86. Intact Kernal 127. Enzymatic
browning
87. Bleaching 128. Non Enzymatic
browning
88. Cut of flour 129. Maillard
Reaction
89. Short patent 130. Elementary canal
90. Long patent 131. Malnutrition
91. 15,23,83 132. Under nutrition
92. Bitter pit 133. Balance diet
93. Marbling 134. Solid Not fat
94. 80 135. Water, fat,
protein
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95. Dates 136. Casein


96. 20,15 137. Budding, fision
97. Citric acid &- Malic acid 138. S-Cerevisae, S.
Carlbergensts
98. Respiration 139. Hazard analysis
and critical
control points.
99. Anabolic 140. Undesirable
100. Catabolic 141. Bacillus Subtilis
101. Respiration rate, ethylene 142. Broth
production
102. Snack foods 143. Culture media
103. Gelatinization 144. Food analysis
104. Quality, Quantity 145. Chemical
analysis
105. Tolerance 146. Sensory
evaluation
106. 5 147. Sensory
evaluation
107. 5.5 – 6.5 148. Institute of food
Science and
technology
108. Aspergillus oryzae 149. Nitrogen free
extract
109. Physically, low 150. American
Association of
cereal chemists
110. Carbohydrate 151. 70
111. Pro-oxidant 152. 75
112. Vitamins 153. 67
113. Fat 154. 60
114. Water 155. Ascorbic acid
115. Vit. A 156. 6.25
116. Vit. A 157. High
performance
liquid
chromatography
117. Vit. A 158. Chromatography
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118. Vit. D 159. Gas liquid


chromatography
119. Ascorbic acid 160. Water activity
161. Pectin 203. Ultra heat
treatment
162. Pectinase 204. Starch
163. Hedonic scale 205. Insoluble
164. Glycogen 206. Over mixing
165. Cellulose 207. Protopectin
166. Cytoplasm 208. Insoluble
167. Glycolysis 209. Soluble
168. Protein 210. Salometer
169. Essential amino acids 211. Egg yolk
170. Non essential 212. Taste, smell &-
feel
171. Isoelectric point 213. Monosodium
Glutamate
172. High 214. Food &- drug
administration
173. Ethylene 215. Flesh
174. Ethylene 216. Starch
175. R. nigrican, R. Stolonifer P. 217. Myoglobin
expansum
176. Chalky 218. Haemoglobin
177. Trichosporum variable 219. Dextrin
178. Red, Seretia marcescence 220. Maltose
179. 5 – 5.15 221. Acid, enzyme
180. Mold 222. Carotenoid
181. Guava 223. Calcium
182. Nicolas Appert 224. Refrectometer
183. Suspension 225. 20
184. International standard 226. Standard soln
organization
185. Fermentation 227. NaOH
186. Lacticacid producing 228. Increase
bacteria
187. 50 229. Decrease
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188. Scalding 230. Bran


189. Controlled atmosphere 231. Bran
system
190. Iron, Vit. B-complex 232. NaHCO3
191. Fruit, Vegetables 233. Starch,
anticaking
192. Propionates 234. Sugar Syrup
193. Emulsion 235. Brine/Salt soln
194. Emulsion 236. 1/8, 3/16 inch
195. Nickle 327. Collagen, elastin
196. Lactose 238. Leafy
197. Pasteurization 239. Flower, Stem
198. Slow down/decrease 240. Fruit
199. 1 – 2% 241. Insoluble,
Soluble
200. Amylose, Amylopectin 242. Maturing
201. Low temperature – long 243. Salt
time
202. High temperature – short 244. Proximate
time
245. Ultimate 257. Lycopene
246. Proximate 258. Stable, Semi
perishable,
perishable
247. Invert sugar 259. High sugar cakes
248. Sugar content 260. Low sugar cakes
249. Kjeldahal method 261. Surose
250. Cellulose, Lignin 262. Fine
251. Solidify 263. Pigments
252. Solid 264. Oil in H2O
253. Platinium 265. Lard
254. Thermization 266. Tallow
255. Rennin 267. Milk
256. Aromatic volatile

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