List of top Food Science and Technology Questions asked in Common University Entrance Test

Which of the following is used as an enriching agent in wheat flour?

The boiling point of 50% sucrose solution is

The two main criteria for evaluating the success of product launch are profits and _______.

Classes of enzymes predominately used in food processing are
(A) Hydrolyses
(B) Isomerases
(C) Lipases
(D) Oxido-reductases
Choose the correct answer from the options given below:

Sauerkraut is a good source of:

The steps involved in the Grape wine manufacturing process are
(A) Fermentation
(B) Malolactic fermentation
(C) Preparation of juice
(D) Packaging, storage and aging
Choose the correct answer from the options given below:

Method involves the complete removal of the air from the package followed by sealing of package.

The basic steps involved in the preparation of Kumiss are
(A) Pasteurization followed by cooling
(B) Homogenization of selected milk type
(C) Agitation of coagulum, packing and storage
(D) Addition of starter culture, incubation, then cooling
Choose the correct answer from the options given below:

Is a gas which is bacteriostatic at low concentration (8µg per ml) but bacteri cidal at high concentration (40µg per ml).

The order of steps involved in the process of beer manufacture are
(A) Malting
(B) Addition of Hops and Boiling
(C) Mashing and Wort Preparation
(D) Fermentation
Choose the correct answer from the options given below:

Fermentation of vegetables and fruits is performed to
(A) Preserve for a long time period
(B) Develop characteristic sensory properties
(C) Reduce digestibility
(D) Enhance dietary value
Choose the correct answer from the options given below:

_________ are antimicrobial polypeptides or proteins which are heat stable at acidic pH.

_______ is a cheap and energy efficient method of preservation of perishable raw mate rials.

The temperature, time, and pressure combination of autoclaving at laboratory scale is

Procedures that address operational conditions providing the foundation for the HACCP system are known as: