List of practice Questions

Which of the following vitamins are fat soluble?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin D
(D) Vitamin E
Choose the correct answer from the options given below:

Deposit cookies contain % of unbleached soft wheat flour.

Final viscosity of starch paste increases with an increase in:

Gumminess is expressed as:

In Farinograph analysis, the reference value for resistance is:

Typical farinograph of wheat flour follows the sequence of-
(A). Arrival time
(B). Peak time
(C). Mixing tolerance index
(D). Departure time
Choose the correct answer from the options given below:

Blended chocolate should contain not less than cocoa solids

High sugar wafers contain more than % sugar.

Mold growth in muffins is controlled by the addition of

Process flow for the manufacturing of the caramel involves the following sequence-
(A). Emulsification
(B). Mixing
(C). Deposition
(D). Caramelization
Choose the correct answer from the options given below:

Test is used to check the fermentation of cocoa beans.

Filo pastry is prepared by following sequence-
(A). Baking
(B). Selection and weighing of ingredients
(C). Chilling
(D). Mixing
Choose the correct answer from the options given below:

Glycerol mono stearate serves as a/ an in cakes.

Butter contains ____ % of lactose.

Sequence for the preparation of sugar from sugarcane juice involves the following unit operations:
(A). Crystallization
(B). Centrifugation and filtration
(C). Decolourization
(D). Evaporation
Choose the correct answer from the options given below:

Sucrose polyesters act as

Weight gain in rats upon the consumption of one gram of protein is known

The browning in egg powder can be prevented by

The correct order of production of egg powder is-
(A) Pasteurization
(B) Fermentation
(C) Drying
(D) Cooling
Choose the correct answer from the options given below:

The egg yolk is anchored in the center by

The naturally occurring toxicant in potatoes is

Egg yolk contains the following protein fractions
(A) Phosvitin
(B) Livetin
(C) Low density lipoprotein
(D) Ovomucin
Choose the correct answer from the options given below:

The oxidised form of Oxymyoglobin is

The principal ingredient for curing of meat is

The temperature difference between inside and outside should not exceed........... to prevent the thermal shock in glass (package) manufacturing.