List of practice Questions

An example of hard and ripened cheese is:
The alkali treatment of cocoa to enhance its color and flavor is known as
The enzyme used in isomerization of corn starch during the making of High Fructose Corn Syrup is/are:
(A). Alpha-amylase
(B). Glucoamylase
(C). Glucose isomerase
Choose the most appropriate answer from the options given below:
During the process of ripening of fruits, the transition of pectic substance occurs in the following order:
(A). Protopectin
(B). Pectin
(C). Pectinic acid
(D). Pectic acid
Choose the most appropriate answer from the options given below:
The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
Which of the following is used as an antioxidant in fats and oils?
NOEL stands for
The instrument used to measure the salt percentage of pickles is__________
A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant
The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
Choose the most appropriate answer from the options given below:
The Codex Alimentarius Commission was established under the authority of
(A). World Health Organization
(B). World Trade Organization
(C). Food and Agriculture Organization
(D). International Organization for Standardization
Choose the most appropriate answer from the options given below:
Bananas usually get spoiled due to chilling injury when stored at temperature
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
Choose the most appropriate answer from the options given below:
Which of the following is NOT a type of "Difference test"?
QRAC stands for:
The instrument used to measure plasticity of bread dough is known as
The 'AGMARK' standard was set up by
A flexible pouch capable of withstanding temperatures of about 120 \(^{\circ}\)C is known as __________
Sugarcane gur (jaggery) contains ______ % sucrose.
During processing, the characteristic flavor is developed in cocoa:
Increase in volume of bread during baking is known as __________
______ are responsible for the flavor and aroma of bread.
The penetration of fat within the muscle fibre when an animal is well fed, is called as __________
The molten mixture of sand, soda, limestone for the development of glass is called as __________
Application of silicone on the glass bottle surface during their manufacturing helps in
(A). Maintaining glossy appearance
(B). Prevents breakage
(C). Decreases the noise on contact
(D). Prevents spoilage
Choose the most appropriate answer from the options given below: