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questions
List of practice Questions
The caffeine added to carbonated beverages should not exceed
TS PGECET - 2024
TS PGECET
Food Technology
Food Standards and Quality Maintenance
Lean meat is considered as a good source of ______
TS PGECET - 2024
TS PGECET
Food Technology
Meat, Fish, Poultry & Milk
Which among the following is rich source of protein?
TS PGECET - 2024
TS PGECET
Food Technology
Nutrition
Boiling point elevation for different solutions can be viewed by using
TS PGECET - 2024
TS PGECET
Food Technology
Unit Operations
The total iron contaminants in lemon juices mg/kg as per alimentarius is
TS PGECET - 2024
TS PGECET
Food Technology
Food Standards and Quality Maintenance
In case of pure sucrose solutions, only soluble solids can be measured with
TS PGECET - 2024
TS PGECET
Food Technology
Food Chemistry
Marmalade is prepared from
TS PGECET - 2024
TS PGECET
Food Technology
Fruits and Vegetables
In cereal group, the highest protein percentage is in
TS PGECET - 2024
TS PGECET
Food Technology
Cereals, Pulses and Oil Seeds
The major source of starch is
TS PGECET - 2024
TS PGECET
Food Technology
Cereals, Pulses and Oil Seeds
The principal protein of wheat flour is
TS PGECET - 2024
TS PGECET
Food Technology
Cereals, Pulses and Oil Seeds
Which one of the following has higher fat content?
TS PGECET - 2024
TS PGECET
Food Technology
Nutrition
The main source of proteins in vegetarian diet is
TS PGECET - 2024
TS PGECET
Food Technology
Cereals, Pulses and Oil Seeds
What is the moisture content that aids a grain to sprout?
TS PGECET - 2024
TS PGECET
Food Technology
Cereals, Pulses and Oil Seeds
Spoilage of bacteria in butter is known as surface taint and is caused by
TS PGECET - 2024
TS PGECET
Food Technology
Milk and Milk Products Processing
Vinegar is produced by alcoholic fermentation followed by acetic fermentation with
TS PGECET - 2024
TS PGECET
Food Technology
Food Microbiology
The microorganisms used for the industrial purpose is
TS PGECET - 2024
TS PGECET
Food Technology
Food Microbiology
For preparation of wines, commonly used fermenting organism is
TS PGECET - 2024
TS PGECET
Food Technology
Food Microbiology
At what temperature, denaturation and coagulation of proteins takes place
TS PGECET - 2024
TS PGECET
Food Technology
Food Chemistry
Which of the following is done as premilling treatment to improve the quality of rice
TS PGECET - 2024
TS PGECET
Food Technology
Cereals, Pulses and Oil Seeds
Cell arrangement of microorganisms fall in
TS PGECET - 2024
TS PGECET
Food Technology
Food Microbiology
The logarithmic order of death for bacterial population is described by
TS PGECET - 2024
TS PGECET
Food Technology
Food Microbiology
The parameters of plant and animal tissues that are inherent part of tissues are referred to as
TS PGECET - 2024
TS PGECET
Food Technology
Food Quality Management
The bacteria that grows in both aerobic and anaerobic conditions is termed as
TS PGECET - 2024
TS PGECET
Food Technology
Food Microbiology
A yellow discoloration of vacuum packaged luncheon style meat is caused by
TS PGECET - 2024
TS PGECET
Food Technology
Meat, Fish, Poultry & Milk
The minimum and maximum temperatures required for the shigella species to grow is
TS PGECET - 2024
TS PGECET
Food Technology
Food Microbiology
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