FST MCQS 1 With Answers Key

FOOD TECHNOLOGY MCQS FOR THE PREPARATION
OF DIFFERENT EXAMS
1. Food security means
a. Adequacy of food
b. Ample access to food
c. Reliability of both supply and access
d. All of above
2. The green revolution is based on

a. Mechanization
b. Chemistry
c. Biology
d. None of above
3. Post harvest losses in Pakistan accounts for

a. 5-10%
b. 10-20%
c. 20-30%
d. 40-50%
4. In 1980s, Louis Pasteur discovered that the main cause of disease and decay are
a. Birds
b. Rodents
c. Insects
d. Micro-organisms
5. The father of canning is

a. Louis Pasteur
b. Newton
c. Nicolas Appert
d. None of above
6. Autolysis in food can be prevented or delayed by

a. Destruction of micro-organisms
b. Destruction of Enzymes
c. Both a and b
d. None of above
7. Spoilage in food because of microbial activity can be prevented/delayed by

a. Prohibiting the entry of micro-organisms in food
b. Physical removal of micro-organisms
c. Hindering the activity of micro-organisms
d. All of above
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8. Quality defects in food are caused by
a. Rodents
b. Insects
c. Both a and b
d. None of above
9. Enzymes are sensitive to

a. Temperature
b. pH
c. Both a and b
d. None of above
10. The heat treatment around 100 oC for a few seconds is called
a. Pasteurization
b. Sterilization
c. Scalding
d. None of above
11. To separate cream from milk---------------------------technique is applied.

a. Filtration
b. Trimming
c. Centrifugation
d. None of above
12. The growth of aerobic food spoilage and pathogenic microorganisms can be
suppressed by
a. Humectants
b. Exhausting
c. Both a and b
d. None of above
13. Curative insect control program involves the use of

a. Chemical means
b. Physical means
c. Biological means
d. All of above
14. Rodents can be controlled by

a. Poison baits
b. Rat-traps
c. Biological method
d. All of above
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15. Surface drying during frozen storage can be controlled by
a. Maintenance of temperature
b. Adequate packaging
c. Both a and b
d. None of above
16. ------------------------ is used when density or bouncy of the contaminants is different

from that of the raw material.
a. Winnowing
b. Screening
c. Flotation
d. None of above
17. ----------------------------is practiced to remove inedible constituents from dates.

a. Coring
b. Pitting
c. Trimming
d. Peeling
18. Size reduction or disintegration is practiced in food industry because

a. It is consumers requirement
b. To achieve homogeneous and easy mixing
c. Both a and b
d. None of above
19. Mixing of two immiscible liquids is called--------------------------

a. Solution
b. Emulsion
c. Mixture
d. None of above
20. Blanching is the heat treatment designed for food materials for a very short time
mainly to destroy
a. Microorganisms
b. Enzymes
c. Insects
d. Rodents
21. In syrups, sugar concentration can be measured by

a. Brix meter
b. Baume hydrometer
c. Refractometer
d. All of above
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22. In canning of peas, -------------------------sugar concentration is used to improve the
taste.
a. 1-10%
b. 10-15%
c. 15-20%
d. 20-25%
23. In canning of vegetables, concentration of brine varies from

a. 1-3%
b. 3-6%
c. 6-9%
d. 9-12%
24. Objective of heating processing is

a. To improve the texture of food
b. To improve the flavor of food
c. To prolong the shelf life
d. All of above
25. Factor affecting heat processing is

a. Nature and number of microorganisms
b. Lethality of microorganisms
c. Both a and b
d. None of above
26. The target microorganism in canning is

a. Clostridium botulinum
b. Streptococcus thermophillus
c. PA 3679
d. Lactobacillus bulgaricus
27. The factors affecting heat penetration into food during canning
a. Nature and size of container
b. Time-Temperature relationship
c. Both a and b
d. None of above
28. In canning, the cans must be cooled to around.oC to avoid over-cooking.

a. 40 oC
b. 50 oC
c. 60 oC
d. 70 oC
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29. .is the heart of vapor compression cycle refrigeration system.
a. Condenser
b. Compressor
c. Evaporator
d. Expansion valve
30. The life of food can doubled by merely lowering temperature of food by
a. 5 oC
b. 10 oC
c. 15 oC
d. 20 oC
31. Eggs are being dipped in before being brought inside the cold
stores.
a. Brine solution
b. Mineral oil
c. Molten wax
d. None of above
32. The refrigerator is general purpose equipment in which temperature is controlled and
maintained at
a. Below 0 oC
b. 0 - 10 oC
c. 10 -15 oC
d. None of above
33. Ripening of mangoes can be delayed by applying

a. Purafil
b. 2,4,5-trichlorophenoxy acetic acid
c. Malic hydride
d. Propham
34. In CA storage, the concentration of CO2 is

a. 0.03%
b. 1%
c. Above 10%
d. None of above
35. The boiling point of liquid N2 is

a. 79 oC
b. 46 oC
c. -196 oC
d. 68 oC
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36. On freezing, water expands in volume
a. 5%
b. 10%
c. 15%
d. 20%
37. Moisture form foods may be removed by

a. Evaporation and concentration
b. Dehydro-freezing
c. Both a and b
d. None of above
38. After sun-drying, moisture content in foods varies from

a. 0%
b. 10%
c. 10-15%
d. Above 20%
39. Tomato juice contains .% solids.

a. 0%
b. 5-10%
c. 10-15%
d. 15-20%
40. .is natural anti-oxidant commonly used to prevent oxidation in

fats and oils.
a. BHA
b. BHT
c. -tocopherol
d. Propyl gallate
41. In alcoholic fermentation, the final product contains -------------% ethyl alcohol.
a. 3-5%
b. 5-10%
c. 505
d. 100%
42. In technologically advanced countries, the fermentation process is mainly used

a. To increase the shelf life
b. To add flavor and variety to the diet
c. To improve physical characteristics of the product
d. To produce alcohol
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43. The normal concentration of alcohol in wines varies
a. 3-15%
b. 45-50%
c. 75-80%
d. 95-100%
44. In sprits, the concentration of alcohol varies

a. 10-20%
b. 20-30%
c. 30-40%
d. 40-50%
45. By law, synthetic vinegar must contain al least .% acetic acid.

a. 2%
b. 3%
c. 4%
d. Above 10%
46. The most germicidal wavelength commercially used for irradiation of food is
a. 100-180nm
b. 200-280nm
c. 300-380nm
d. 400-480nm
47. A good packaging material should be

a. Low cost and non-toxic
b. Easily filled and disposed off
c. Provide barrier against light, temperature and moisture
d. All of above
48. In can manufacturing, the steel plate is coated with a thin protective layer of
a. Iron
b. Copper
c. Tin
d. Lead
49. Food label must contain

a. The name of the food
b. List of ingredients
c. Date of manufacture
d. All of above
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50. .radiations have much greater penetration power than other
radiation.
a. Alpha
b. Beta
c. Gamma
d. X-rays
51. After discovery of principle of food preservation, first time it was applied on
a. Milk
b. Wine
c. Both a and b
d. None of above
52. Which one is the most advanced food preservation technique?

a. Use of chemical additives
b. Canning
c. Use of radiations
d. Freezing
53. In irradiation method, food is preserved due to

a. Increase of temperature
b. Decrease of moisture content
c. Change in pH of food
d. Mutation in micro-organisms
54. Physical defects in food can be prevented by

a. Destroying enzymes
b. Optimal processing conditions
c. Prohibiting the entry of micro-organisms
d. None of above
55. Pickle is the example of

a. Alcoholic fermentation
b. Lactic acid fermentation
c. Acetic acid fermentation
d. None of above
56. Rancidity is mainly concerned with

a. Carbohydrates
b. Fats
c. Proteins
d. Vitamins
57. Surface drying is commonly observed physical defect in case of improper

a. Dehydration
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b. Sun drying
c. Frozen storage
d. Irradiation
58. Surface drying can be minimized by

a. By lowering than average RH in storage rooms
b. No change in RH
c. By maintaining higher than average RH in storage rooms
d. None of above
59. Enzymes are -----------------------in nature.

a. Fat
b. Protein
c. Carbohydrates
d. None of above
60. Crystallization is physical defect mainly observed in

a. Fat-based products
b. Sugar-based products
c. Protein-based products
d. Water-based products
61. During dry cleaning of grains, electronic metal detectors are used to remove.
a. Ferrous particles
b. Non-ferrous particles
c. Dust particles
d. Both a and b
62. Sorting is the separation of raw material into various categories based on
a. Color
b. Size
c. Shape
d. All of above
63. Mechanical peeler is mostly used for

a. Potatoes
b. Guava
c. Tomatoes
d. Peaches
64. In lye peeling, ---------------% hot NaOH solution is used for 30 seconds to few
minutes or longer depending upon the raw material.
a. 1-2%
b. 3-5%
c. 6-8%
d. >10%
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65. The common example of filter aid is
a. Activated charcoal
b. Diatomaceous earth
c. Both a and b
d. None of above
66. Sulphiting agents like SO2 and salts releasing this gas are mainly employed to control
a. Enzymatic and non-enzymatic browning
b. Growth of micro-organisms
c. Both a and b
d. None of above
67. ----------------------------is best known alternative to sulphites.

a. K-metabisulphite
b. Citric acid
c. Sodium benzoate
d. Ascorbic acid
68. Direct heating over smokeless wood fire is called

a. Broasting
b. Barbecuing
c. Roasting
d. Grilling
69. Pasteurization is the heat treatment designed primarily to kill

a. Vegetable forms of microorganisms
b. All form of microorganisms
c. Spore
d. None of above
70. -----------------------treatment is also called as flash pasteurization.

a. LTLT
b. HTST
c. UHT
d. Pasteurization
71. In canning of fruits, concentration of sugar syrup varies

a. 10-20%
b. 20-40%
c. 50-60%
d. >75%
72. In canning, syrup or brine is filled in containers at a temperature of

a. Ambient temperature
b. 79-82oC
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c. 100 oC
d. > oC
73. In canning of vegetables, brine concentration is tested with

a. Balling hydrometer
b. Refractometer
c. Salometer
d. Baume hyrometer
74. In spore forming bacteria maximum resistance occurs at pH

a. 4
b. 5
c. 6
d. 7
75. In canning, the objective of exhausting is

a. To expel the trapped air
b. To discourage the growth of bacterial spores
c. Both a and b
d. None of above
76. The success of canning depends on

a. Mechanism of heat processing
b. Degree of vacuum inside the containers
c. Quality of seal
d. All of above
77. The pH required for spore germination is

a. < 4.5
b. > 4.5
c. 7
d. None of above
78. The time required to kill microorganism at a given lethal temperature is known as
a. Z value
b. D value
c. C value
d. F value
79. Retort is used for

a. Blanching
b. Pasteurization
c. Sterilization
d. Exhaustion
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80. The microorganisms multiply and die in
a. Geometric order
b. Logarithmic order
c. A-logarithmic order
d. None of above
81. is the food preservation method in which nutritional quality is

less harmed.
a. Canning
b. Freezing
c. Sun drying
d. Dehydration
82. In domestic refrigerator -------------gas is used

a. CO2
b. Freon
c. N2
d. NH3
83. ------------------------is the example of biological preservative.

a. NIacin
b. Nisin
c. Sodium benzoate
d. Ascorbic acid
84. Animal tissues undergo anaerobic respiration, converting stored glycogen into
a. Fructose
b. Glucose
c. Galactose
d. Maltose
85. In CA storage the composition of gases inside the store is controlled by

a. Sensors
b. Scrubbers
c. Ventilators
d. None of above
86. is the cheapest and oldest freezing method

a. Slush freezing
b. Blast freezing
c. Immersion freezing
d. Cryogenic freezing
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87. --------------------------is the quickest freezing method
a. Slush freezing
b. Blast freezing
c. Cryogenic freezing
d. Immersion freezing
88. During frozen storage, as a result of fluctuations in electricity, the crystal size
a. Decreases
b. Increases
c. Become double
d. Remains as such
89. In sugar molecule water exists in

a. Free form
b. Colloidal form
c. Adsorbed water
d. Chemically bound form
90. The pH scale ranges from.

a. 1-10
b. 0-14
c. 1-14
d. 1-19
91. ------------------the main component of vinegar.

a. Acetic acid
b. Lactic acid
c. Citric acid
d. Malic acid
92. Acetobacor aceti converts ------------------into acetic acids

a. Ethyl alcohol
b. Glucose
c. Methyl alcohol
d. Starch
93. Two types of fermentations are carried out for the production of
a. Pickle
b. Yoghurt
c. Vinegar
d. Sausages
94. The SI unit of wave length is

a. Hz
b. Rad
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c. Angstron
d. Gray
95. The wave length of visible light spectra is

a. 100-180nm
b. 200-280nm
c. 300-380nm
d. 400-700nm
96. ----------------rays have the least penetration power.

a. Alpha rays
b. Beta rays
c. Gamma rays
d. X-rays
97. Commercial radiations used for food preservation are produced from
a. Radium
b. Cesium
c. Plutonium
d. Uranium
98. Acidophilic milk is produced by

a. Lactic acid fermentation
b. Citric acid fermentation
c. Alcoholic fermentation
d. None of above
99. In bread manufacturing, alcoholic fermentation is carried out by

a. Streptococcus thermophillus
b. Saccharomyces cerevisae
c. S. carlsbergensis
d. Lactobacillus bulgaricus
100. Benzoic acid is preferred preservative for

a. Low acid foods
b. Medium acid foods
c. High acid foods
d. All of above
101. Any operation or operations that alter the food value is

a. Food Technology
b. Food Science
c. Food Preservation
d. Food Processing
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102. A body of coherent and systematic knowledge that deal with understanding food
material nature and composition and their behavior under various condition to
which they may be subjected is
a. Food Technology
b. Food Science
d. Food Processing
103. The processes to extend the shelf life of food is

a. Food Technology
b. Food Science
d. Food Processing
104. In Pakistan in term of labor engaged food industry rank

a. 1st
b. 2nd
c. 3rd
d. 4th
105. Pakistan largest food industry in term of number is

a. Sugar Industry
b. Wheat milling
c. Dairy industry
d. Confectionary
106. The industry concentrated in Karachi and costal area of Balochistan and Sindh is
a. Sugar Industry
b. Meat Industry
c. Dairy industry
d. Fish Industry
107. Melting point of water at 1 atmosphere is

a. 0 oC
b. 1 oC
c. 1.5 oC
d. 2 oC
108. Water available for chemical and biochemical reactions is

a. Physically bound water
b. Chemically bound water
c. Free water
d. Non of these
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109. Butter and margarine are examples of --------------- solutions
a. Colloidal
b. Emulsion
c. Gel
d. Non of these
110. Compound that chemically contain carbon, hydrogen and oxygen, the later two in
2:1 are
a. Carbohydrates
b. Proteins
c. Lipids
d. Enzymes
111. Sugar that does not exit in nature in the free form is
a. Glucose
b. Lactose
c. Fructose
d. Galactose
112. The sweetness level of fructose while assigning sweetness of 100 units to sucrose is
a. 16
b. 30
c. 74
d. 173
113. Raffinose is example of --------------- carbohydrates

a. Polysaccharides
b. Disaccharides
c. Trisaccharides
d. Monosaccharide
114. The principle structural carbohydrates in plants is

a. Pectin
b. Agar
c. Cellulose
d. Hemi-cellulose
115. The stored reserved carbohydrates in animal body is

a. Pectin
b. Agar
c. Glycogen
d. Starch
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116. The esters of saturated and unsaturated fatty acids with glycerol are called
a. Waxes
b. Lipid
c. Caroteniods
d. Steroids
117. The temperature at which fat ignite is called

a. Boiling point
b. Smoke point
c. Flash point
d. Non of these
118. Oxidative rancidity is catalyzed by

a. Oxidase
b. Lipase
c. Inorganic element
d. Ligase
119. Complex nitrogenous compound of high molecular weight are

a. Carbohydrates
b. Proteins
c. Lipids
d. Enzymes
120. In Ice cream and whipped topping food foam is produced with
a. Carbohydrates
b. Proteins
c. Lipids
d. Enzymes
121. Kwashiorkor is deficiency disease of

a. Carbohydrates
b. Proteins
c. Iron
d. Vitamin D
122. Chemically diversified compounds that exit in food as organic compounds are
a. Carbohydrates
b. Proteins
c. Enzymes
d. Vitamins
123. The vitamin which help the eye to adjust vision in dim light is
a. Vitamin A
b. Vitamin D
c. Vitamin E
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d. Vitamin K
124. Osteomalacia is the deficiency disease of

a. Vitamin B
b. Vitamin D
c. Vitamin E
d. Vitamin K
125. The vitamin associated with blood clotting is

a. Vitamin B
b. Vitamin D
c. Vitamin E
d. Vitamin K
126. Vitamin made up of thiazol and pyridine moiety is

a. Vitamin B1
b. Vitamin B6
c. Vitamin B12
d. Biotin
127. Beri beri is the deficiency disease of

a. Vitamin B1
b. Vitamin B6
c. Vitamin D
d. Niacin
128. Riboflavin exit in the form of ----------------- coenzyme

a. NAD
b. NADP
c. FAD
d. Non of these
129. Deficiency of ---------------- vitamin leads to glossits

a. Vitamin B1
b. Vitamin B2
c. Vitamin B12
d. Niacin
130. Pellagra is the disease caused by the deficiency of

a. Vitamin B1
b. Vitamin C
c. Vitamin E
d. Niacin
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131. The Vitamin which work as a part of enzyme that take part in transamination
a. Vitamin B1
b. Vitamin B2
c. Vitamin B6
d. Niacin
132. Vitamin associated with the synthesis of nucleic acid and formation of RBC
a. Biotin
b. Folic acid
c. Thiamin
d. Niacin
133. Vitamin that take part as coenzyme for carboxylation and transcarboxylation
reactions
a. Biotin
b. Folic acid
c. Thiamin
d. Niacin
134. Vitamin ----------------combines with avidin and become unavailable to the body
a. Biotin
b. Folic acid
c. Thiamin
d. Niacin
135. Pernicious anemia is caused due the deficiency of

a. Biotin
b. Protein
c. Cyanocobalamine
d. Iron
136. Ascorbic acid deficiency result in

a. Beri beri
b. Dermatitis
c. Scurvy
d. Glossitis
137. Potassium deficiency in the body leads to

a. Osteomalacia
b. Dermatitis
c. Ricket
d. Muscular paralysis
138. Mineral associated with the production of insulin in the body is

a. Iron
b. Calcium
c. Zinc
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d. Magnesium
139. Hemoglobin is soluble in

a. Alcohol
b. Water
c. Benzene
d. Alkali
140. Isoamyl acetate, a well-known compound for its banana like flavor belong -----------
group of flavoring compound
a. Alcohol
b. Fatty acid
c. Esters
d. Ketones
141. Anti-nutrient present in cereal grain in higher amount is

a. Phenolics
b. Oxalate
c. Nitrate
d. Phytate
142. Thiaminase destroys vitamin thiamine in -------------------

a. Legumes
b. Raw Egg
c. Raw Fish
d. Poultry meat
143. Oxalate is present in higher concentration in

a. Legumes
b. Spinach
c. Cabbage
d. Pea
144. The moisture contents of stable foods vary between

a. 20-25%
b. 30-40%
c. 0%
d. >15%
145. Normal shelf life of semi perishable foods is

a. 20 days
b. 40 days
c. 2 months
d. 4 months
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146. Acid foods have pH in the range of
a. 1.5-2.0
b. 2.5-3.0
c. 3.7-4.5
d. 5.0-6.0
147. Clostridium botulinum mainly result in spoilage of -------------- foods

a. High acid Food
b. Acidic Food
c. Medium acid Food
d. Low acid Food
148. pH of freshly laid egg white is

a. 4.0
b. 6.5
c. 8.0
d. 10.0
149. Any change that renders food unfit for human consumption is called
a. Processing
b. Spoilage
c. Deterioration
d. Preservation
150. Hemoglobin is the oxidized product of oxymyoglobin and results in ------------

pigment to meat
a. Pink
b. Brown
c. Bright red
d. Black
151. Enzyme responsible for enzymatic browning

a. Lipase
b. Phenolase
c. Oxidase
d. Amylase
152. Majority of enzymes are destroyed at a temperature

a. 35-45oC
b. 55-60 oC
c. 70-80 oC
d. 90-100 oC
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153. Substance that provide energy when ingested is called
a. Food
b. Drug
c. Drink
d. Diet
154. Major food crop of Pakistan is

a. Rice
b. Maize
c. Wheat
d. barley
155. Main product of sugarcane in Pakistan is
a. Gur
b. Shakkar
c. Sugar
d. Non of these
156. Poultry meat market is occupied by

a. Ducks
b. Layers
c. Broilers
d. Pigeons
157. Main component of Pakistani diet for energy and protein requirement is
a. Pulses
b. Cereals
c. Sugar
d. Meat
158. By-product separated from wheat during milling is

a. Atta
b. Maida
c. Bran
d. Suji
159. Main industry using corn as a raw material is
a. Vita Bread
b. Nestle Milkpak
c. CPC Rafhan
d. Mitchells
160. Snack foods include

a. Maida and atta
b. Fermented foods
c. Roasted and fried food
d. All of these
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161. Which of the following is not included in our indigenous product
a. Laddoo
b. Ras gulla
c. Ras malai
d. Chocolate
162. Which of he following is our indigenous dairy product

a. Kefir
b. Cheese
c. Yoghurt
d. Kulfa
163. During the peak season of the crop, food prices

a. Rise sharply
b. Fall sharply
c. No effect
d. Non of these
164. The first food technologist who wrote book on food preservation
a. Alexander Flemming
b. Nicolas Appert
c. Abdul Salam
d. Louis Pasture
165. Which of the following contain higher amount of water

a. Meat
b. Potato
c. Tomato
d. Butter
166. Compound that is insoluble in water is

a. Alcohols
b. Ketones
c. Aldehydes
d. Organic acid
167. Compound that is not used as a gelling agent is

a. Pectin
b. Gums
c. Lecithin
d. CMC
168. Main source of carbohydrates is

a. Animals
b. Fish
c. Plants
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d. Birds
169. Sucrose is the product of

a. Glucose + Glucose
b. Glucose + Maltose
c. Glucose + Fructose
d. Glucose + Galactose
170. Which of the following sugar is not a monosaccharide

a. Glucose
b. Maltose
c. Fructose
d. Galactose
171. Sugars when heated intensely turn brown due to

a. Oxidation
b. Maillard,s reaction
c. Caramalization
d. All of these
172. Fats and oils can be made to mix with water in the presence of
a. Gelling agent
b. Emulsifying agent
c. Thickening agent
d. All of these
173. Number of naturally occurring amino acids are

a. 24
b. 20
c. 18
d. 22
174. In human body protein provide energy

a. 9 Kcal
b. 6 Kcal
c. 4 Kcal
d. 7 Kcal
175. Amino acid essential for children is

a. Alanine
b. Arginine
c. Hsitidine
d. Cystein
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176. On the body weight basis the protein requirement is higher for
a. Women
b. Men
c. Children
d. Adults
177. Precursor of vitamin A is

a. Lycopene
b. -carotene
c. Anthocynin
d. Chlorophyll
178. Main source of -carotene is

a. Watermelon
b. Tomato
c. Carrot
d. All of these
179. Cholecalciferol (D-3) main source is

a. Plants
b. Animals
c. Both of above
d. Non of above
180. Rich source of vitamin E is

a. Rice bran
b. Wheat germ
c. Rice flour
d. Wheat bran
181. Vitamin B-6 is also known as

a. Niacin
b. Biotin
c. Pyridoxine
d. Folic acid
182. Rich source of vitamin C is

a. Cereals
b. Pulses
c. Citrus fruits
d. Oilseeds
183. Osmotic pressure of the body fluids is maintained by

a. Calcium
b. Sodium
c. Chlorine
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d. Magnesium
184. Magnesium is the part of

a. Lycopene
b. -carotene
c. Anthocynin
d. Chlorophyll
185. Which of the following is not sulfur containing amino acid

a. Cystein
b. Cystein
c. Methionine
d. Arginine
186. Goiter is the deficiency disease of

a. Magnesium
b. Ion
c. Iodine
d. Zinc
187. Selenium is associated with vitamin

a. A
b. B
c. E
d. K
188. Fluorine is needed for the formation and maintenance of

a. Body tissue
b. Hairs
c. Bone and teeth
d. Non of these
189. Colors provide vitamin--------

a. A
b. B
c. E
d. K
190. Colors provide mineral--------

a. Magnesium
b. Ion
c. Iodine
d. Zinc
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191. Lakes are soluble in
a. Alcohol
b. Lipid
c. Water
d. Alkali
192. Which fatty acid is present in rancid butter

a. Capric acid
b. Acetic acid
c. Butyric acid
d. Palmitic acid
193. Monosodium glutamate (MSG) is used as

a. Color
b. Flavor
c. Flavor enhancer
d. All of these
194. Malic is an organic acid present in

a. Mango
b. Grapes
c. Apple
d. Citus
195. Cereal and legumes are the examples of

a. Stable Foods
b. Perishable foods
c. Semi- Perishable foods
d. All of these
196. The temperature resistance of microorganism in high acid food is

a. High
b. Medium
c. Low
d. No effect
197. Food intoxication is the ingestion of

a. Toxin produced by microorganism
b. Toxin producing microorganism
c. Non of both
d. Both of these
198. Autolysis is caused by

a. Microorganisms
b. Rodents
c. Enzymes
27
d. All of these
199. Chance of enzymatic rancidity is higher in

a. Saturated fatty acids
b. Unsaturated fatty acids
c. Equal
d. Non of these
200. In putrefaction, unpleasant ammonia like smell is produced by the action of enzymes
on
a. Carbohydrates
b. Lipids
c. Nitrogenous compounds
d. Non of these
201. Exhausting is carried out in the canning process to remove:

a. Dust
b. Air
c. Toxin
d. Hydrogen
202. Blanching is done in the processing of:

a. Meat
b. Fruits
c. Poultry
d. Fish
203. Maltose on the hydrolysis provides:

a. Glucose
b. Glucose & fructose
c. Glucose & galactose
d Fructose
204. Oil content is more in:

a. Maize
b. Wheat
c. Rice
d. Barley
205. Fats are made of fatty acids and:

a. Glycogen
b. Glycerol
c. Glycerin
d. Glucose
28
206. In anaerobic fermentation sugar is converted into ethanol and:
a. CO2
b. H2O
c. CO
d. O2
207. Rancidity is the spoilage of:

a. Fats
b. Proteins
c. Glucose
d. Carbohydrates
208. Scalding is done in the processing of:

a. Fish
b. Poultry
c. Fruits
d. Meat
209. Water soluble vitamin is:

a. A
b. C
c. D
d. E
210. Roller drier is used for dehydration of:

a. Meat
b. Milk
c. Maize
d. Fruit
211. The principle behind freeze drying is:

a. Homogenization
b. Sublimation
c. Evaporation
d. Dehydration
212. Rennet enzyme is used in the preparation of:

a. Cheese
b. Pickle
c. Margarine
d. Butter
213. In fish fishy flavor is due to:

a. Adenosine triphosphate
b. Glycogen
c. Trimethylamine oxide.
29
d. Methionine
214. In the processing of poultry defeathering is carried out by:

a. Smoking
b. Curing
c. Mechanically
d. Brining
215. Refractometer is used for determination of:

a. Protein
b. Vitamins
c. Sugar
d. Fats
216. Food with pH 3.7-4.5 is:

a. Acidic
b. high acid
c. medium acid.
d. Alkaline
217. A semisolid product made by boiling fruit pulp with sugar is:
a. Jam
b. Jelly
c. Marmalade
d. Squash
218. Albumin is the protein of:

a. Milk
b. Meat
c. Egg
d. Wheat
219. Filled milk product in which butter fat has been replaced with: ----------
a. Starch
b. Vegetable oil
c. Glucose
d. Protein
220. Rancidity of fats can be prevented with vitamin:

a. E
b. A
c. D
d. C
30
221. Candling method is used for grading of:
a. Apple
b. Cucumber
c. Egg
d. Potato
222. Egg yolk is rich of:

a. Lysine
b. Lecithin
c. Lactose
d. Thiamine
223. To prevent egg white coagulation during Pasteurization lower temperature of 52-53
o
C for 1.5 min is used combined with:
a. Carbon dioxide
b. Hydrogen peroxide
c. Sulphur dioxide
d. Hydrogen
224. Lye solution is used for fruits:

a. Pitting
b. Peeling
c. Coring
d. Trimming
225. Caramelization results from heating action on:
a. Sugar
b. Lipids
c. Protein
d. Oils
226. Kwashiorkor and Marasmus are the deficiency diseases of:
a. Protein
b. Carbohydrate
c. Fats
d. Sugar
227. Ascorbic acid deficiency disease is:

a. Scurvy
b. Night blindness
c. Dementia
d. Headache
228. Conversion of sugar into starch during ripening is desirable in: -------
a. Fruits
b. Vegetables
c. Not Desired
d. Maize
31
229. Cider is a product obtained on fermentation the juice of:
a. Mango
b. Apple
c. Barley
d. Strawberry
230. Thick wax coating usually reduces:

a. Respiration rate
b. Water loss
c. Shine of the product.
d. Protein
231. The predominant acid present in the grape juice is:

a. Malic acid
b. Tartaric acid
c. Citric acid
d. Lactic acid
232. Safe moisture content of wheat is:

a. 10%
b. 20%
c. 30%.
d. 40%
233. The volume of the dough increases with:

a. CO2
b. H2S
c. Nitrogen
d. Hydrogen
234. Amount of unsaturated fatty acids in oils is determined with:

a. Iodine test
b. Sponification value
c. Peroxide value
d. Purification
235. Phytic acid (anti-nutrient) inhibits the release of:

a. Minerals
b. Vitamins
c. Fatty acids
d. Citric acid
236. Disorganization of egg white is done for controlling of:

a. Browning
b. Rancidity
c. Spoilage
32
d. Poisoning
237. Homogenization is done to breakdown the size of:

a. Protein
b. Fats
c. Fructose
d. Sucrose
238. Casein is a protein of :

a. Milk
b. Wheat
c. Meat
d. Fish
239. Galactose is obtained from:

a. Maltose
b. Sucrose
c. Lactose
d. Fructose
240. Commonly used chemical preservative in bakery is:

a. Benzoate
b. Propionate
c. Ascorbate
d. Acetic acid
241. The common protein of wheat is:

a. Gluten
b. Casein
c. Globulin
d. Glycine
242. Clostridium Botulinum is

a. Bacteria
b. Mold
c. Yeast
d. Virus
243. Enzymes are

a. Bio- catalyst
b. Chemo- catalyst
c. Physio- Catalyst
d. Inhibitor
33
244. Thermophiles grows at
a. 8 to 45C
b. 25 to 30C
c. 0 to 20C
d. 50-600 C
245. Type of yeast used for alcoholic fermentation is

a. Saccharomyces Cerevisiae
b. Streptococcus thermophillus
c. Acetobacter acceti
d. Clostridium botulinum
246. Effectiveness of blanching is determined by

a. Catalase/peroxidase test
b. Catalase/oxidase test
c. Iodine value test
d. Saponification
247. Cans after sterilization should be cooled up to

a. 30 -33C
b. 40-43C
c. 50-53C
d. 60-65o C
e.
248. Water activity of pure water is
a. 0
b. 0.1
c. 1
d. 1.5
249. In egg white biotin (vitamin) tied up by a protein called

a. Avidin
b. Cholesterol
c. Zein
d. Insulin
250. Sucrose is:

a. Monosaccharide
b. Disaccharide
c. Polysaccharide
d. None
251. The removal of undesired part from fruits & vegetables is called:
a. Trimming
b. Coring
c. Sorting
34
d. Pitting
252. The reaction between protein & sugar is known:
a. Maillard browning
b. Mutton reaction
c. Caramilization
d. Neutralization
253. Pectin is:

a. Monosaccharide
b. Disaccharide
c. Polysaccharide
d. None
254. Carotenoid occurring in:

a. Meat
b. Fish
c. Fruits
d. Honey
255. During cutting of potatoes we use ascorbic acid as a:

a. Preservative
b. Antioxidant
c. Sweetener
d. Flavor
256. Fatty content of Lard is present in:

a. Coconut
b. Sheep
c. Pork
d. Goat
257. Fats are solid due to the presence of more:

a. Glycogen
b. Hydrogen
c. Hydrocarbons
d. Glucose
258. Gas used as a refrigerant is:

a. Nitrogen
b. Oxygen
c. Chlorine
d. Hydrogen
259. Micro-Kjeldhal method is used for nutrient analysis of:

a. Protein
b. Amino acid
35
c. Fatty acid
d. Vitamins
260. Carotene is the precursor for vitamin:

a. A
b. D
c. E
d. K
261. Hops plants juice extract is used for flavor improvement of:
a. Vinegar
b. Beer
c. Coffee
d. Tea
262. Beer is prepared from:

a. Grass
b. Grape
c. Grains
d. Orange
263. Spectrophotometer is working on the principle of:

a. Beers law
b. Boyls law
c. Newton law
d. Charles law
264. Vitamin essential for the function of coenzymes is:

a. Riboflavin
b. Thiamin
c. Niacin
d. Lysine
265. Peptide bond is present in:

a. Protein
b. Pectin
c. Penicillin
d. Prolamine
266. The boiling point of liquid nitrogen at atmospheric pressure is: --------
a. -169oC
b. -196 oC
c. -96 o C
d. 296o C
36
267. Electrophoresis technique is used for the qualitative test of:
a. Peptides
b. Proteins
c. Propionates
d. Pectin
268. In artificial tenderization meat is treated with:

a. Enzymes
b. Antibiotics
c. Tannin
d. Bacteria
269. We need water soluble vitamins daily dose in:

a. Grams
b. Milligrams
c. Micrograms
d. Nanograms
270. Radiation Pasteurization treatment of food is called:

a. Radappertization
b. Radurization
c. Radicidation
d. Appetization
271. Based on consumption pattern, the foods are divided into how many groups:
a. 7
b. 6
c. 5
d. 4
272. Out of about 300 known nutrients the number of essential nutrients is:
55
45
35
25
273. Balanced diet is one that contains:

a. Fried snacks
b. Egg and milk proteins
c. All nutrients in the proportions required by an individual
d. All essential amino acids in required proportion
274. What percentage of the pregnant/lactating mothers are anaemic in Pakistan:

a. 75%
b. 45%
c. 30%
37
d. 25%
275. Which of the following is not a function of water in the human body:
a. Regulation of body temperature
b. Regulation of body mass
c. Medium for chemical and biochemical reactions
d. Participation in chemical reactions
276. How much water is supplied to the body through metabolic activity:
20-25%
15-20%
10-15%
05-10%
277. How much water is lost through faeces

100 200 mL
200 300 mL
300 400 mL
400 500 mL
38
278. What is the harmful effects of excess drinking of water
Results in kidney stone
Results in diarrhea
Increases blood pressure
None of the above
279. Which group of bacteria should not be present in drinking water

Lactobacilli
Streptococci
Coliforms
None of the above
280. What is the minimum requirement of water per day in a temperate climate for a
sedentary person:
1000 mL
2000 mL
3000 mL
4000 mL
281. Which group of food has highest water content:

Legumes
Fruits
Vegetables
Tubers
282. How much energy is supplied by a gram of sugar:

36 kJ
26 kJ
16 kJ
3.75 kJ
283. If the sweetness of sucrose is hundred units, what is the sweetness of glucose:
74 units
16 units
32 units
174 units
284. Sugar that does not exist free in nature is:

a. Maltose
b. Lactose
c. Galactose
d. Fructose
39
285. Beneficial roles of oligosacharides are:
a. Provide structural sugars
b. Provide energy in the body
c. Consumed by beneficial intestinal bacteria
d. Prevent constipation
286. How many glucose units make up a molecule of starch:

a. 2000 4000
b. 4000 15000
c. 7000 19000
d. Above 20000
287. Water soluble fractions of dietary fibre do not include:

a. Pectins
b. Gums
c. Mucilages
d. Lignins
288. Energy needs of an individual depend upon:

a. Body weight
b. Age
c. Climate
d. All of the above
289. Which foods are best source of energy in the body:

a. Cereals and cereal products
b. Legumes and pulses
c. Roots and tubers
d. Fats and edible oils
290. One example of a saturated fatty acid is:

a. Butyric acid
b. Arachidonic acid
c. Linoleic acid
d. Glutamic acid
291. An example of unsaturated fatty acid is:

a. Linoleic acid
b. Tartaric acid
c. Stearic acid
d. Capric acid
40
292. An essential fatty acid is:
a. Linoleic acid
b. Malic acid
c. Stearic acid
d. None of the above
293. Lecithin falls in the group of:

a. Essential amino acids
b. Phospholipids
c. Glycolipids
d. Sterols
294. How much cholesterol is synthesized in the body of an average adult in a day:
a. 500 mg
b. 1000 mg
c. 1500 mg
d. 2000 mg
295 How much total energy should be obtained from fats and oils in a normal diet:
a. 50 60 %
b. 40 50%
c. 30 40 %
d. 20 30%
296. A carbohydrate based fat substitute is:

a. Simplasse
b. Polydextrose
c. Olestra
d. Esterified propoxylated glycerol (EPG)
297. How many distinct groups are present in an amino acid:

a. 2
b. 3
c. 4
d. 5
298. One of the following is an essential amino acid:

a. Phenylalanine
b. Alanine
c. Glycine
d. Serine
41
299. One of the following is a non-essential amino acid:
a. Lysine
b. Glutamic acid
c. Methionine
300. A dipeptide is formed when:

a. Two amino acids link together
b. Two monosaccharides link together
c. When fatty acid and glycerol form a bond
d. In all the above situations
301. The two essential amino acids required in largest quantity by men are:
a. Isoleucine and lysine
b. Lysine and threonine
c. Leucine and methionine
d. Valine and lysine
302. The synthesis of protein is directed by:

a. RNA
b. DNA
c. Availability of essential amino acids
d. All of the above
303. One gram of protein supplies energy approximately:

a. 3.75 kcal
b. 4.0 kcal
c. 7.35 kcal
d. 9.0 kcal
304. What is the protein RDA of a female student weighing 58 kg:

a. 16 g per day
b. 26 g per day
c. 36 g per day
d. 46 g per day
305. What is the recommended dietary allowance of a male student weighting 67 kg

a. 45 grams
b. 54 grams
c. 69 grams
d. 83 grams
42
306. The possible toxic effect of excess protein consumption over a long period is:
a. Obesity
b. Diabetes
c. Kidney stone
d. All of the above
307. Vitamin B-1 is also called

a. Riboflavin
b. Thiamine
c. Pantothenic acid
d. Niacin
308. Vitamin B-1 occurs in animal tissues as

a. ADP
b. TPP
c. ATP
d. CoA
309. The disease caused by the deficiency of vit B-1 is:

a. Scurvy
b. Glossitis
c. Beriberi
d. Anaemia
310. Vit B-2 occurs in the form of a co-enzyme

a. ATP
b. ADP
c. TPP
d. CoA
311. Vit B-2 is particularly sensitive to:

a. High temperature
b. Low temperature
c. Drying
d. Sunlight
312. A good source of niacin is

a. Whole grain cereals
b. Banana
c. Pasta
d. All of the above
43
313. Deficiency of vitamin B-6 results in:
a. Insomnia
b. Night blindness
c. Rashes on the body
d. Kwashiorkor
314. Deficiency of folic acid results in:

a. Pernicious anaemia
b. Megaloblastic anaemia
c. Anaemia
315. Pantothenic acid is required for the formation of:

a. Red blood cells
b. White blood cells
c. Nerve tissues
d. Coenzyme A
316. In which pH range pantothenic acid is more stable:

a. 3 3.5
b. 3.5 4.5
c. 4.5 5
d. 5.0 8.0
317. The disease caused by the deficiency of vitamin B-12 is:

a. Pernicious anaemia
b. Megaloblastic anaemia
c. Glossitis
d. Scurvy
318. Best source of vitamin C is:

a. Cereals group
b. Vegetable group
c. Meat and meat products
d. Roots and tubers group
319. Excessive consumption of Vit. C may lead to:

a. Enlargement of liver
b. Stone formation in the gall bladder
c. Stone formation in the kidney
d. Stone formation in the gut
44
320. Deficiency of vitamin C results in:
a. Scurvy
b. Glossitis
c. Beriberi
d. Anaemia
321. Vitamin C is lost due to:

a. Oxidation
b. High temperature
c. Storage for long periods
d. All of the above
322. Vitamin A participates in the formation of:

a. Red blood cells
b. Visual purple
c. Bones
d. Tissues
323. Vit. A is stored in the body in:

a. Liver
b. Brain
c. Kidney
d. All of the above
324. Deficiency of Vit. A occurs in people:

a. Suffering from insomnia
b. Having kidney stones
c. Obstruction of the bile duct
d. Suffering from chronic diarrhoea
325. Consumption of vit. A in doses more than 25,000 IU adversely affects:

a. Accumulation of fat
b. Enlargement of liver
c. Dysfunction of kidneys
326. Vit. D is closely related to:

a. Cholesterol
b. Tocopherol
c. Menadione
45
327. Vit D-2 can be obtained from vegetables by:
a. Irradiation
b. Exposure to high temperature
c. Subjecting to thermal shock
d. Dehydration
328. In adults deficiency of Vt. D results in:

a. Kwashirokor
b. Rickets
c. Osteoporosis
d. ,Bleeding of gums
329. How much Vit. D is lost during cooking:
a. Almost nil
b. 10 20%
c. 20 30 %
d. 30 40 %
330. Vit E is called

a. Tocopherol
b. Tocotrienol
c. Carotenoid
d. Cholecalciferol
331. A natural sources of Vit. E is:

a. Kidney beans
b. Mutton
c. Wheat germ
d. All of the above
332. An important role of vit E in human body is:

a. Clotting of blood
b. Acts as antioxidant
c. Prevents beriberi
d. Prevents bleeding of gums
333. Where is Vit-E stored in the body

a. Adipose tissue
b. Liver
c. Kidney
d. Brain
46
334. Vit. K activity is found in a fat-soluble compound called:
a. Phospholipid
b. Tocopherol
c. Naphthaquinoe derivatives
d. Menadione
335. A good source of Vit. K is:

a. Spinach
b. Turnips
c. Guava
d. Beans
336. An important function of Vit. K is:

a. Production of red blood cells
b. Muscle development
c. Bone development
d. Clotting of blood
337. Deficiency of vit. K in the body results in:

a. Liver damage
b. Kidney failure
c. Stroke
338. An important major function of inorganic materials is:

a. Regulatory
b. Blood formation
c. Detoxification
d. All of the above
339. How much calcium is stored in the skeleton

a. 99 %
b. 95%
c. 90 %
d. 85 %
340. Anti-nutritional factor that hinders the absorption of calcium is:

a. Tea
b. Gossypol
c. Citric acid
d. Phytic acid
47
341. Which of the following food is rich in calcium
a. Wheat endosperm
b. Tomatoes
c. Ghee
d. Leafy vegetables
342. Major role of chlorine in the body is:

a. Production of HCl
b. Disinfection of the gut
c. Clotting of blood
d. Transport of oxygen to the tissues
343. How much iodine is contained in the body of an adult?

a. 05 10 mg
b. 10 20 mg
c. 20 50 mg
d. 50 100 mg
344. In terms of labour employed, food industry in Pakistan ranks next to:
a. Tobacco industry
b. Beverage industry
c. Textile industry
d. Electronics industry
345. The end products of a food processing industry must be:

a. Nutritious
b. Wholesome
c. Safe
d. All of the above
346. Fixed investment in a food industry is required for:

a. Purchase of land and equipment
b. Purchase of raw materials
c. Payment of utility bills
347. Working capital in a food industry is needed for the:

a. Construction of pavements
b. Installation charges for the equipment
c. Construction of buildings
d. Purchase of raw materials and chemicals
348. Food processing industry should not be located near:

a. Cement manufacturing industry
b. Poultry farms
c. Waste disposal system
48
d. All of the above
349. Site for a food processing plant must have:

a. Abundant supplies of water
b. Abundant supplies of potable water
c. Adequate supplies of fresh chemicals
350. Which type of labour in a food industry is migratory:

a. Unskilled
b. Semi-skilled
c. Skilled
d. Consultants
351. No food industry can be established in a locality that lacks:

a. Good roads
b. Telephone connection
c. Uninterrupted electricity supply
d. All the above
352. A good design of a food processing plant must ensure:

a. Hygienic operations from the arrival of raw materials to the dispatch of
finished products
b. Good roads in the premises
c. Availability of a standby generator
d. All of the above
353. Second most common source of accidents in food industries is:

a. Roof failure
b. Floor failure
c. Faulty electrical wiring
d. Machinery
354. How many shocks the floor has to withstand in a food processing industry
a. 6
b. 5
c. 4
d. 3
355. When does the thermal shock occur on food processing floor:
a. When floor is cleaned with detergent solution
b. When floor is washed with warm water
c. When a hot water hose is laid on the floor
d. When nitric acid-based cleaning solutions are used
356. Use of tiled floors in dairy industry is:

49
a. Hygienic
b. Long lasting
c. Cost effective
d. All of the above
357. Slope in drains in food processing areas should be:

a. One inch per foot
b. Three quarters of an inch per foot
c. Half an inch per foot
d. Quarter of an inch per foot
358. Auxiliary facilities in a food processing industry include:

a. Washrooms
b. Easy access to the tools
c. Availability of chemicals
d. Working outfit
359. Suitable equipment for a food processing plant is one that has:
a. Serrations
b. Flanges
c. Can be cleaned easily
d. Cannot be cleaned easily
360. Unsuitable material for the construction of food processing equipment is:
a. Stainless steel
b. Recycled plastics
c. Glass
d. Tinned wares
361. Which is not an objective of good plant layout:

a. Simplify production process
b. Provide worker convenience
c. Maximize materials handling
d. Avoid unnecessary capital investment
362. Most plant layouts are simulated by one of the following development:
a. Frequent accidents
b. Low profits
c. Better working environment
363. How many types of soils are encountered in food processing plants:
a. 5
b. 4
c. 3
d. 2
50
364. Food processing spills give rise to:
a. Organic deposits
b. Alkaline deposits
c. Acidic deposits
d. Inorganic deposits
365. A good detergent should not posses one of the following properties:
a. Good solubility
b. Good corrosive activity
c. Good emulsification properties
d. Easily rinseable
366. One of the following is not a detergent:

a. Organic acids
b. Sodium hydroxide
c. EDTA
d. Soap
367. Acid detergents are useful for removing:

a. Organic deposits
b. Inorganic deposits
c. Algae
d. Bacteria
368. Mark the one which is not an alkaline detergent:

a. Sodium metasilicate
b. Trisodium phosphate
c. Soda ash
d. Phosphoric acid
369. Mark the one which is not a surface active agent:

a. Calcium hydroxide
b. Soaps
c. Alkylaryl sulphonates
d. Quats
370. EDTA stands for:

a. Ethanol diamine tetra acetic acid
b. Ethylene diamine tetra acetic acid
c. Ethylene diamino tetra acetate
d. Ethanol diamino tetra acetic acid
371. A good water conditioning agent is:

a. Soap
b. EDTA
51
c. Sodium metasilicate
d. Dilute hydrochloric acid
372. Which is not a chemical sanitizer:

a. Sodium hypochlorite
b. Quarternary ammonium compounds
c. EDTA
d. Iodophres
373. Pressures employed to blast off soils from surfaces of equipment range
between:
a. 300 500 psi
b. 500 700 psi
c. 700 1000 psi
d. 1000 1300 psi
374. At what temperature is hot water used in CIP system for sterilisation:
a. 70C
b. 80C
c. 90C
d. 100C
375. What is the usual concentration of sodium hydroxide used for CIP in a still
beverage plant:
a. 0.5 1.0%
b. 1.0 1.5%
c. 1.5 2.0%
d. 2.0 2.5%
376. Milk is a food which provides:
a. Antibiotics
b. Building material
c. Energy source
d. All above
377. Milk leaves the udder at a temperature of about:

a. 25C
b. 31C
c. 37C
d. 43C
378. Fresh milk from a healthy cow is practically free from:

a. Whey
b. Lactose
c. Bacteria
52
379. Contamination of milk is caused to a great extent by:
a. Equipment
b. Contact surface
c. All of above
d. None of above
380. Fat globules in sheeps milk range in size:

a. 0.5 to 25 microns
b. 20-40 microns
c. 45-65 microns
d. None of above
381. Milk is:

a. Emulsion of water in fat
b. Emulsion of fat in water
c. Colloidal of water in fat
d. Colloidal of fat in water
382. Butter is an:

a. Colloidal solution
b. Emulsion of fat in water
c. Emulsion of water in fat
d. All of above
53
383. When milk and cream turn to butter there is a phase inversion from an:
a. oil-in-water emulsion to a water-in-oil emulsion
b. water-in-oil emulsion to a oil-in-water emulsion
c. Both of above
d. None of above
384. Example of colloidal solution is:

a. Sugar in water
b. Chalk in water
c. Both a and b
d. None of above
385. The typical characteristics of a colloid are:

a. Small particle size
b. Electrical charge
c. Affinity of the particles for water molecules
d. All above
386. In milk the whey proteins are in:

a. Colloidal solution
b. Colloidal suspension
c. Emulsion
d. None of above
387. Milk fifteen days after calving is actually free from :

a. Essential Amino acids
b. Clostrum
c. Both a and b
d. None of above
388. Milk fat consists of:

a. Triglycerides
b. Diglycerides
c. Monoglycerides
d. All above
389. The yellow color of cow milk fat is due to:

a. Fatty acids
b. Sterols
c. Carotenoids
d. Vitamins
54
390. Milk contains vitamins:
a. Vitamin A and D
b. E and K
c. Both a and b
d. More percent of Vit.E.
391. Iodine value is the percentage of iodine:

a. Which fat can release
b. Fat can replace
c. Fat can bind
d. All above
392. Iodine value is measured by:

a. Oliec acid
b. Unsaturated fatty acids
c. Refractive index
d. All above
393. Buffalo milk fat percentage ranges in between:

a. 5-6.5
b. 3-4.5
c. 4-8.5
d. 4-5.5
394. Milk proteins may be classified in various ways according to:

a. Chemical or physical properties
b. Biological functions
c. Both a and b
d. None of above
395. The term milk serum is applied for:

a. Casien
b. Lactose
c. Salts
d. Whey
396. The whey proteins include:

a. Alpha-lactalbumin
b. Beta-lactoglobulin
c. Both a and b
55
397. Buffer solution is one which:
a. Cannot maintain pH
b. Can maintain pH
c. Contain both acids and basis
d. more alkaline
398. The enzymes in milk may come from:

a. Milking man
b. Container
c. Bacteria
d. Yeast
399. Enzymes in nature are :

a. Bacteria
b. Fats
c. Milk proteins
d. Proteins
400. The enzymes are named with the addition of:

a. Acea
b. Ase
c. Phillic
d. phobic
401. Enzymes in milk are inactivated when:

a. Separated
b. Boiled
c. Denatured
d. All above
402. Storchs peroxidase test is:

a. Estimation of peroxidase to observe efficiency of pasteurization .
b. Estimation of peroxidase to observe efficiency of pasteurization .
c. Estimation of peroxidase to observe efficiency of pasteurization .
d. Estimation of peroxidase to observe efficiency of pasteurization .
403. Fat soluble vitamins in milk are:

a. A and C
b. A and D
c. C and D
d. A and C
56
404. Lipolysis is breakdown of:
a. Protein
b. Carbohydrate
c. Vitamin
d. Fat
405. Colostrum is:

a. The first milk that a cow produces after calving
b. Differs greatly from normal milk in composition
c. Differs greatly from normal milk in properties
d. All above
406. Bacteria are normally reproduced by:

a. Budding
b. Spore formation
c. Binary fission
d. All above
407. Shape of bacteria may be:

a. Cocci
b. Baccili
c. Both a and b
d. None of above
408. Which part of bacteria may involve in sexual reproduction:

a. Cell wall
b. Capsule
c. Cytoplasma
d. Pili
409. The spore formation in bacteria is:

a. For reproduction
b. For protection
c. For movement
d. None of above
410. Lactic acid bacteria include

a. Lactococcus lactis
b. Lactococcus cremoris
c. Bifidobacterium
d. All above
57
411. The HTST process for milk involves heating at:
a. 50-60C
b. 7275C
c. 140-142C
d. None of above
412. Sterilization is done at:

a. 100C
b. 80-90C
c. 121C
d. 72-95C
413. Milk is purchased for processing on the basis of:

a. Protein percentage
b. Price available in the market
c. Fat percentage
d. Moisture level
414. Milk after reception in the industry is stored in;

a. Balance tanks
b. Silos
c. Reception pipe line
d. Mixing tanks
415. Steam production in dairy industry is essential for:

a. Pasteurization
b. Sterilization
c. CIP
d. All of the above
416. Pasteurization temperature of milk is dependant on:

a. Time
b. Quantity of milk
c. Distance of fluid flow
d. Milk composition
417. Heating of milk is carried out by:

a. Drum driers
b. Vacuum driers
c. Plate heat exchangers
d. Tunnel driers
58
418. Factors that influence heat transfer are:
a. External process
b. Design of heat exchanger
c. Physical properties of milk
d. All of the above
419. Milk quantity at reception is measured by:

a. Weighing balance
b. Measuring tanks
c. Flow meter
d. Already measured tankers.
59
1. d 46. b 91. a 136. c 181. c 226. a 271. d 301. c
2. c 47. d 92. a 137. d 182. c 227. a 272. b 302. b
3. d 48. c 93. c 138. c 183. b 228. b 273. c 303. b
4. d 49. d 94. c 139. b 184. d 229. b 274. b 304. d
5. c 50. c 95. d 140. c 185. d 230. b 275. b 305. b
6. b 51. c 96. a 141. d 186. c 231. b 276. b 306. c
7. d 52. c 97. b 142. c 187. c 232. a 277. a 307. a
8. c 53. d 98. a 143. b 188. c 233. a 278. d 308. b
9. c 54. b 99. b 144. d 189. c 234. a 279. c 309. c
10. c 55. b 100. c 145. d 190. a 235. a 280. b 310. c
11. c 56. b 101. d 146. c 191. b 236. a 281. c 311. d
12. c 57. c 102. b 147. d 192. c 237. a 282. c 312. a
13. d 58. c 103. c 148. c 193. c 238. a 283. a 313. a
14. d 59. b 104. b 149. b 194. c 239. c 284. c 314. b
15. c 60. b 105. b 150. b 195. a 240. b 285. c 315. d
16. c 61. d 106. d 151. b 196. c 241. a 286. b 316. d
17. b 62. d 107. a 152. c 197. a 242. a 287. d 317. a
18. c 63. a 108. c 153. a 198. c 243. a 288. d 318. b
19. b 64. a 109. b 154. c 199. b 244. a 289. d 319. c
20. b 65. c 110. a 155. c 200. c 245. a 290. a 320. a
21. d 66. c 111. d 156. c 201. b 246. a 291. a 321. d
22. a 67. d 112. d 157. b 202. b 247. b 292. a 322. b
23. a 68. b 113. c 158. c 203. a 248. c 293. b 323. a
24. d 69. a 114. c 159. c 204. a 249. a 294. c 324. c
25. c 70. c 115. c 160. c 205. b 250. b 295. c 325. b
26. c 71. b 116. b 161. d 206. a 251. a 296. b 326. a
27. c 72. b 117. c 162. d 207. a 252. a 297. b 327. a
28. a 73. c 118. c 163. b 208. b 253. c 298. a 328. d
29. a 74. d 119. b 164. b 209. b 254. b 299. b 329. a
30. b 75. c 120. b 165. c 210. b 255. b 300. a 330. a
31. b 76. d 121. b 166. d 211. b 256. c
32. b 77. b 122. d 167. c 212. a 257. c
33. b 78. b 123. a 168. c 213. c 258. a
34. c 79. c 124. b 169. c 214. c 259. a
35. c 80. b 125. d 170. b 215. c 260. a
36. b 81. b 126. a 171. c 216. a 261. b
37. c 82. b 127. a 172. b 217. a 262. c
38. c 83. b 128. c 173. b 218. c 263. a
39. b 84. b 129. b 174. c 219. b 264. b
40. c 85. b 130. d 175. c 220. a 265. a
41. a 86. b 131. c 176. c 221. c 266. b
42. b 87. c 132. b 177. b 222. b 267. b
43. a 88. b 133. a 178. c 223. b 268. a
44. d 89. d 134. a 179. b 224. b 269. b
45. c 90. c 135. c 180. b 225. a 270. b
1
331. c 368. d 412. c
332. b 369. a 413. c
333. a 370. b 414. b
334. c 371. b 415. d
335. a 372. c 416. a
336. d 373. c 417. c
337. a 374. c 418. d
338. a 375. b 419. c
339. a 376. d
340. d 377. c
341. d 378. c
342. a 379. c
343. c 380. a
344. c 381. b
345. b 382. c
346. a 383. a
347. d 384. c
348. d 385. d
349. b 386. a
350. c 387. b
351. d 388. d
352. a 389. c
353. b 390. c
354. b 391. c
355. c 392. d
356. b 393. c
357. b 394. c
358. a 395. d
359. c 396. c
360. b 397. b
361. c 398. c
362. a 399. d
363. c 400. b
364. a 401. c
365. b 402. a
366. c 403. b
367. b 404. d
405. d
406. c
407. c
408. d
409. b
410. d
411. b
2

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FOOD TECHNOLOGY MCQS FOR THE PREPARATION

2. The green revolution is based on

3. Post harvest losses in Pakistan accounts for

5. The father of canning is

6. Autolysis in food can be prevented or delayed by

7. Spoilage in food because of microbial activity can be prevented/delayed by

9. Enzymes are sensitive to

11. To separate cream from milk---------------------------technique is applied.

13. Curative insect control program involves the use of

14. Rodents can be controlled by

16. ------------------------ is used when density or bouncy of the contaminants is different

17. ----------------------------is practiced to remove inedible constituents from dates.

18. Size reduction or disintegration is practiced in food industry because

19. Mixing of two immiscible liquids is called--------------------------

21. In syrups, sugar concentration can be measured by

23. In canning of vegetables, concentration of brine varies from

24. Objective of heating processing is

25. Factor affecting heat processing is

26. The target microorganism in canning is

28. In canning, the cans must be cooled to around.oC to avoid over-cooking.

33. Ripening of mangoes can be delayed by applying

34. In CA storage, the concentration of CO2 is

35. The boiling point of liquid N2 is

37. Moisture form foods may be removed by

38. After sun-drying, moisture content in foods varies from

39. Tomato juice contains .% solids.

40. .is natural anti-oxidant commonly used to prevent oxidation in

42. In technologically advanced countries, the fermentation process is mainly used

44. In sprits, the concentration of alcohol varies

45. By law, synthetic vinegar must contain al least .% acetic acid.

47. A good packaging material should be

49. Food label must contain

52. Which one is the most advanced food preservation technique?

53. In irradiation method, food is preserved due to

54. Physical defects in food can be prevented by

55. Pickle is the example of

56. Rancidity is mainly concerned with

57. Surface drying is commonly observed physical defect in case of improper

58. Surface drying can be minimized by

59. Enzymes are -----------------------in nature.

60. Crystallization is physical defect mainly observed in

63. Mechanical peeler is mostly used for

67. ----------------------------is best known alternative to sulphites.

68. Direct heating over smokeless wood fire is called

69. Pasteurization is the heat treatment designed primarily to kill

70. -----------------------treatment is also called as flash pasteurization.

71. In canning of fruits, concentration of sugar syrup varies

72. In canning, syrup or brine is filled in containers at a temperature of

73. In canning of vegetables, brine concentration is tested with

74. In spore forming bacteria maximum resistance occurs at pH

75. In canning, the objective of exhausting is

76. The success of canning depends on

77. The pH required for spore germination is

79. Retort is used for

81. is the food preservation method in which nutritional quality is

82. In domestic refrigerator -------------gas is used

83. ------------------------is the example of biological preservative.

85. In CA storage the composition of gases inside the store is controlled by

86. is the cheapest and oldest freezing method

89. In sugar molecule water exists in

90. The pH scale ranges from.

91. ------------------the main component of vinegar.

92. Acetobacor aceti converts ------------------into acetic acids

94. The SI unit of wave length is