MCQs of Agriculture – Food Technology

The science which deals with the path of the food

Estimate percentage loss of the world production

Food supply can be increased by reducing post harvest losses

All the treatments given to a food stuff form the washing to the point off consumption is called

The application of science and engineering process to increase shelf life of food and prevent deterioration is known as

Cane sugar is called

Sugarcane is an example of

Meat, fruit, vegetables are

The science which deals with food supply, for human consumption is called

Who was the father of canning

Apperts work discovered the principle of

The oldest food preservation techniques are

In dairy industry, a process for producing evaporated milk was presented in

In all common wealth countries including Pakistan the basis for food laws being used are

Night blindness and keralinization is associated with deficiency of

Cholesterol is the natural form of

Due to the action of ultraviolet rays of sun, human body produces

Which one of the following acts as antioxidant

Which one of the following is associated with normal clotting of blood

Which one of the following causes deficiency beriberi

Which one of the following is a yellow, crystalline and water soluble compound

Folic acid deficiency causes

Biotin is the name given to vitamin

Vitamin C is called

Ascorbic acid deficiency causes

Cystein, Cystine and methionine amino acids are

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

The food in which the moisture content is less than 15% is called

The moisture content of natural semi-perishable food ranges between

The food in which the moisture content ranges between 80-90% is called

Apple, guava, mango,pineapple and tomato are

Lime, lemon juice and pickles are

Okra, green peas, green beans and leafy vegetables are

Foods having pH value of below 3.7 are called

Foods that fall within the pH range of 5.0 to 4.5 are called

Most food poisoning organisms prefer to grow in the pH range of

The fruit and vegetables contain an insoluble stiffening material called

The deteriorative changes originating from with in the food system is known as

Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent

When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes

Colour changes leading to brown, grey and other in fresh and cured meat can be arise from

When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called

Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of

Bacteria producing toxins that cause food poisoning are known as

Chemically or bio chemically enzymes are primarily

Cytochrome Oxidase and alcohol de hydrogenise are the examples of

Transminase is an example of

Esterases, proteinases, alkali acid phosphates belongs to

fumerase is an example of

Recemases belongs to

Pynivate carboxylase is an example of

The deficiency of an enzyme is greatly influenced by the

Which type of bacteria grow best within the temperature range 55°C

Which type of bacteria grow best at room temperature of 20

Which type of bacteria grow best at refrigeration temperature 10°C

Pure water has an water activity (Aw) of

Fresh foods have water activity (Aw) of

Dried foods have water activity (Aw) of

Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration

Tyndallization is more reliable than

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

Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as

Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as

Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as

BHA and BHT are examples of

Which one of the following is anti ripening agent

Which one of the following is thickening agent

The most commonly used leaving agents in barley are

The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative

In bread preparation in added to sorbic acid which one of the following is used as preservative

The final product of alcoholic fermentation are

Saccharomyces creavisiae is the example of

Beer is produced from

Soy sauce is the fermented product of

Cereals are fermented to produce

Tea is the example of fermentation of

The fermented dairy products are

The acetic acid producing bacteria are

Vinegar is a product of

In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are

The term used to denote both sensation and the substance is

Which one of the following acid is present in rancid butter

Ester is similar to

The aroma of Ethylbutyrateis just like

Which one of the following possesses banana like aroma

Diacetyl is present in

Delta lactones are important in

Eugenol is important ingredients of oil of

Which is the flavour enhancer in meat products

the enzyme that destroys vitamin B-1 is

The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as

Fermentation industries include

Yoghurt,cheese, pickles are included in

C₆H₁₂O₆  Yest  2C₂H₂OH+2CO₂

Which one of the following is applied in the production of leaved bread and alcoholic beverages

The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is

Wine is produced from

C₆H₁₂O₆  bacteria  CH₂CHCOOH + H₂O is

Streptococcus thermopiles and lactobacillus are lactic fermentors in

Lactic fermentation product from coagulated milk in dairy products

Several yeast can be used in fermentation but most commonly known species of genus are

The break down of fatty material is referred to as

Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in

The break down of pertinacious material is referred to as

Naturally vinegar contain acetic acid

Oxidation as well as condensation reaction similar to non-browning due to irradiation have been observed in

Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in

Many reactions similar to oxidative rancidity during irradiation been observed in

Sensory stimula for food occurs from

The mechanism of food intake regulation is known as

Per day the developing countries consume food corresponding to

Per day consumption of food in developed countries ranges between

The function of sugar in food is

The interaction of polysaccharides form

Gelatinization is the process in which

Agar is an extract from

Microbial gum used in food serve as

The plant trigly cerides are rich in

Oxidative rancidity is promoted by

Undesirable flavor in the food during storage is due to

Which one of the following plays the role of a natural oxidants

The flavor of butter, milk and cheese due to

Amino acid with no polar R group are

Protein denaturation is the result of the modification of

Protein denaturation is brought about by

The recommended daily intake of protein per kilogram by WHO for an individual is

Which one of the following is the soluble vitamins

Which one of the following is water soluble vitamin

Vitamin A deficiency result in

The deficiency of vitamin D in human causes

The deficiency of vitamin K in human causes

The deficiency of vitamin B-1 is adults causes

The deficiency of vitamin B-2 is adults causes

The deficiency of Niacin in adults causes

WHO recommended daily intake of calcium for adults is

The function of acids in food is to

For preservation of fruit dehydration is carried out by

The average per capita world consumption of milk per head per day is

Maximum amount of casein is present in

Maximum amount of whey proteins are found in

Milk proteins of cow milk contains maximum amount of

Milk proteins are rich in

Severe diarrhea and dehydration in human is due to lack of

Egg quality is determined by

Egg storage stability can be achieved by storing eggs under

The food colour measurement can be obtained by

Consistency and stability of dough’s is measured by

Texture of pastries, cookies and crackers is evaluated by

Which one of the following is used as antioxidant

Which one of the following is synthetic flavour

In banana synthetic flavour additive used is

Which one of the following is the best known, most widely used food flavour enhancer

Which one of the following is best flour improver

Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds

Ant caking agents used in food industry are

To make light cakes, biscuits and muffins which leavening agent is used

In soft drinks and dietetic forms of food which sweetening agent is widely used

The world’s food is lost by microbial spoilage upto the extent of

To prevent deterioration of food from microorganisms which one of the following preservatives are used

To prevent the growth of molds in bread ind other backed food which preservative is used.

In preparation of fruit juices, pickles and carbonated beverages the preservative used is

In dairy products such as cheese and condensed milk the preservative used is

The improve and stabilize the texture of foods which types of stabilizers and thickeners are used

The used of additives per person per year amounts to about

The consumption of several flavours and micromtrients per person per year is

Which of the following is the method of food preservation

Milk is pasteurized at