List of practice Questions

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:

In chiffon cakes, leavening occurs mainly by whipping of the __________

Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
Choose the most appropriate answer from the options given below:

Which of the following is commonly used as oxygen scavenger in food packaging?

The rate of food spoilage is not dependent on __________

What does the term "JECFA" stands for:

Which of the following criteria that are used for screening of the New Food Product ideas?
(A). Marketability
(B). Technical feasibility
(C). Manufacturing capability
(D). Financial capability
Choose the most appropriate answer from the options given below:

Sequentially arrange the processing steps involved in the manufacturing of cheddar cheese
(A). Standardization
(B). Pre-heating
(C). Addition of starter culture
(D). Pasteurization
Choose the most appropriate answer from the options given below:

Foods which are specially processed or formulated to satisfy a particular dietary requirement which exists due to a disease or disorder are known as __________

The colour permitted in cheddar cheese as per FSS Act, 2006 is __________

Which of the following are polyunsaturated fatty acids (n-6)?
(A). Linoleic
(B). \(\gamma\)- Linolenic
(C). Arachidonic
(D). Oleic
Choose the most appropriate answer from the options given below:

Durum wheat is used for the making of __________

Freshly milled wheat flour used for bread making is matured for ______ months during storage.

The yellow colour of the cow milk is due to the presence of__________

The process of yoghurt manufacture involves the following sequence
(A). Homogenization of milk
(B). Standardization of milk
(C). Pasteurization, cooling followed by addition of starter culture
(D). Fermentation, packaging and storage
Choose the most appropriate answer from the options given below:

Toxic constituent in Vicia faba may cause_________ pathological disorder.

Which of the following legume is considered as the poor man's pulse?