CTRL+F Comprehensive-Merged

FOOD TECHNOLOGY MCQS FOR THE PREPARATION
OF DIFFERENT EXAMS
1. Food security means
a. Adequacy of food
b. Ample access to food
c. Reliability of both supply and access
d. All of above
2. The green revolution is based on

a. Mechanization
b. Chemistry
c. Biology
d. None of above
3. Post harvest losses in Pakistan accounts for

a. 5-10%
b. 10-20%
c. 20-30%
d. 40-50%
4. In 1980s, Louis Pasteur discovered that the main cause of disease and decay are
a. Birds
b. Rodents
c. Insects
d. Micro-organisms
5. The father of canning is

a. Louis Pasteur
b. Newton
c. Nicolas Appert
d. None of above
6. Autolysis in food can be prevented or delayed by

a. Destruction of micro-organisms
b. Destruction of Enzymes
c. Both a and b
d. None of above
7. Spoilage in food because of microbial activity can be prevented/delayed by

a. Prohibiting the entry of micro-organisms in food
b. Physical removal of micro-organisms
c. Hindering the activity of micro-organisms
d. All of above
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8. Quality defects in food are caused by
a. Rodents
b. Insects
c. Both a and b
d. None of above
9. Enzymes are sensitive to

a. Temperature
b. pH
c. Both a and b
d. None of above
10. The heat treatment around 100 oC for a few seconds is called
a. Pasteurization
b. Sterilization
c. Scalding
d. None of above
11. To separate cream from milk---------------------------technique is applied.

a. Filtration
b. Trimming
c. Centrifugation
d. None of above
12. The growth of aerobic food spoilage and pathogenic microorganisms can be
suppressed by
a. Humectants
b. Exhausting
c. Both a and b
d. None of above
13. Curative insect control program involves the use of

a. Chemical means
b. Physical means
c. Biological means
d. All of above
14. Rodents can be controlled by

a. Poison baits
b. Rat-traps
c. Biological method
d. All of above
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15. Surface drying during frozen storage can be controlled by
a. Maintenance of temperature
b. Adequate packaging
c. Both a and b
d. None of above
16. ------------------------ is used when density or bouncy of the contaminants is different

from that of the raw material.
a. Winnowing
b. Screening
c. Flotation
d. None of above
17. ----------------------------is practiced to remove inedible constituents from dates.

a. Coring
b. Pitting
c. Trimming
d. Peeling
18. Size reduction or disintegration is practiced in food industry because

a. It is consumer’s requirement
b. To achieve homogeneous and easy mixing
c. Both a and b
d. None of above
19. Mixing of two immiscible liquids is called--------------------------

a. Solution
b. Emulsion
c. Mixture
d. None of above
20. Blanching is the heat treatment designed for food materials for a very short time
mainly to destroy
a. Microorganisms
b. Enzymes
c. Insects
d. Rodents
21. In syrups, sugar concentration can be measured by

a. Brix meter
b. Baume hydrometer
c. Refractometer
d. All of above
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22. In canning of peas, -------------------------sugar concentration is used to improve the
taste.
a. 1-10%
b. 10-15%
c. 15-20%
d. 20-25%
23. In canning of vegetables, concentration of brine varies from

a. 1-3%
b. 3-6%
c. 6-9%
d. 9-12%
24. Objective of heating processing is

a. To improve the texture of food
b. To improve the flavor of food
c. To prolong the shelf life
d. All of above
25. Factor affecting heat processing is

a. Nature and number of microorganisms
b. Lethality of microorganisms
c. Both a and b
d. None of above
26. The target microorganism in canning is

a. Clostridium botulinum
b. Streptococcus thermophillus
c. PA 3679
d. Lactobacillus bulgaricus
27. The factors affecting heat penetration into food during canning
a. Nature and size of container
b. Time-Temperature relationship
c. Both a and b
d. None of above
28. In canning, the cans must be cooled to around…….oC to avoid over-cooking.

a. 40 oC
b. 50 oC
c. 60 oC
d. 70 oC
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29. …………………….is the heart of vapor compression cycle refrigeration system.
a. Condenser
b. Compressor
c. Evaporator
d. Expansion valve
30. The life of food can doubled by merely lowering temperature of food by
a. 5 oC
b. 10 oC
c. 15 oC
d. 20 oC
31. Eggs are being dipped in ……………………before being brought inside the cold
stores.
a. Brine solution
b. Mineral oil
c. Molten wax
d. None of above
32. The refrigerator is general purpose equipment in which temperature is controlled and
maintained at
a. Below 0 oC
b. 0 - 10 oC
c. 10 -15 oC
d. None of above
33. Ripening of mangoes can be delayed by applying

a. Purafil
b. 2,4,5-trichlorophenoxy acetic acid
c. Malic hydride
d. Propham
34. In CA storage, the concentration of CO2 is

a. 0.03%
b. 1%
c. Above 10%
d. None of above
35. The boiling point of liquid N2 is

a. 79 oC
b. 46 oC
c. -196 oC
d. 68 oC
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36. On freezing, water expands in volume
a. 5%
b. 10%
c. 15%
d. 20%
37. Moisture form foods may be removed by

a. Evaporation and concentration
b. Dehydro-freezing
c. Both a and b
d. None of above
38. After sun-drying, moisture content in foods varies from

a. 0%
b. 10%
c. 10-15%
d. Above 20%
39. Tomato juice contains ………….% solids.

a. 0%
b. 5-10%
c. 10-15%
d. 15-20%
40. ……………………….is natural anti-oxidant commonly used to prevent oxidation in

fats and oils.
a. BHA
b. BHT
c. α -tocopherol
d. Propyl gallate
41. In alcoholic fermentation, the final product contains -------------% ethyl alcohol.
a. 3-5%
b. 5-10%
c. 505
d. 100%
42. In technologically advanced countries, the fermentation process is mainly used

a. To increase the shelf life
b. To add flavor and variety to the diet
c. To improve physical characteristics of the product
d. To produce alcohol
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43. The normal concentration of alcohol in wines varies
a. 3-15%
b. 45-50%
c. 75-80%
d. 95-100%
44. In sprits, the concentration of alcohol varies

a. 10-20%
b. 20-30%
c. 30-40%
d. 40-50%
45. By law, synthetic vinegar must contain al least ………….% acetic acid.
a. 2%
b. 3%
c. 4%
d. Above 10%
46. The most germicidal wavelength commercially used for irradiation of food is
a. 100-180nm
b. 200-280nm
c. 300-380nm
d. 400-480nm
47. A good packaging material should be

a. Low cost and non-toxic
b. Easily filled and disposed off
c. Provide barrier against light, temperature and moisture
d. All of above
48. In can manufacturing, the steel plate is coated with a thin protective layer of
a. Iron
b. Copper
c. Tin
d. Lead
49. Food label must contain

a. The name of the food
b. List of ingredients
c. Date of manufacture
d. All of above
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50. …………………….radiations have much greater penetration power than other
radiation.
a. Alpha
b. Beta
c. Gamma
d. X-rays
51. After discovery of principle of food preservation, first time it was applied on
a. Milk
b. Wine
c. Both a and b
d. None of above
52. Which one is the most advanced food preservation technique?

a. Use of chemical additives
b. Canning
c. Use of radiations
d. Freezing
53. In irradiation method, food is preserved due to

a. Increase of temperature
b. Decrease of moisture content
c. Change in pH of food
d. Mutation in micro-organisms
54. Physical defects in food can be prevented by

a. Destroying enzymes
b. Optimal processing conditions
c. Prohibiting the entry of micro-organisms
d. None of above
55. Pickle is the example of

a. Alcoholic fermentation
b. Lactic acid fermentation
c. Acetic acid fermentation
d. None of above
56. Rancidity is mainly concerned with

a. Carbohydrates
b. Fats
c. Proteins
d. Vitamins
57. “Surface drying” is commonly observed physical defect in case of improper

a. Dehydration
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b. Sun drying
c. Frozen storage
d. Irradiation
58. “Surface drying” can be minimized by

a. By lowering than average RH in storage rooms
b. No change in RH
c. By maintaining higher than average RH in storage rooms
d. None of above
59. Enzymes are -----------------------in nature.

a. Fat
b. Protein
c. Carbohydrates
d. None of above
60. “Crystallization” is physical defect mainly observed in

a. Fat-based products
b. Sugar-based products
c. Protein-based products
d. Water-based products
61. During dry cleaning of grains, electronic metal detectors are used to remove.
a. Ferrous particles
b. Non-ferrous particles
c. Dust particles
d. Both a and b
62. Sorting is the separation of raw material into various categories based on
a. Color
b. Size
c. Shape
d. All of above
63. Mechanical peeler is mostly used for

a. Potatoes
b. Guava
c. Tomatoes
d. Peaches
64. In lye peeling, ---------------% hot NaOH solution is used for 30 seconds to few
minutes or longer depending upon the raw material.
a. 1-2%
b. 3-5%
c. 6-8%
d. >10%
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65. The common example of filter aid is
a. Activated charcoal
b. Diatomaceous earth
c. Both a and b
d. None of above
66. Sulphiting agents like SO2 and salts releasing this gas are mainly employed to control
a. Enzymatic and non-enzymatic browning
b. Growth of micro-organisms
c. Both a and b
d. None of above
67. ----------------------------is best known alternative to sulphites.

a. K-metabisulphite
b. Citric acid
c. Sodium benzoate
d. Ascorbic acid
68. Direct heating over smokeless wood fire is called

a. Broasting
b. Barbecuing
c. Roasting
d. Grilling
69. Pasteurization is the heat treatment designed primarily to kill

a. Vegetable forms of microorganisms
b. All form of microorganisms
c. Spore
d. None of above
70. -----------------------treatment is also called as “flash pasteurization”.

a. LTLT
b. HTST
c. UHT
d. Pasteurization
71. In canning of fruits, concentration of sugar syrup varies

a. 10-20%
b. 20-40%
c. 50-60%
d. >75%
72. In canning, syrup or brine is filled in containers at a temperature of

a. Ambient temperature
b. 79-82oC
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c. 100 oC
d. > oC
73. In canning of vegetables, brine concentration is tested with

a. Balling hydrometer
b. Refractometer
c. Salometer
d. Baume hyrometer
74. In spore forming bacteria maximum resistance occurs at pH

a. 4
b. 5
c. 6
d. 7
75. In canning, the objective of exhausting is

a. To expel the trapped air
b. To discourage the growth of bacterial spores
c. Both a and b
d. None of above
76. The success of canning depends on

a. Mechanism of heat processing
b. Degree of vacuum inside the containers
c. Quality of seal
d. All of above
77. The pH required for spore germination is

a. < 4.5
b. > 4.5
c. 7
d. None of above
78. The time required to kill microorganism at a given lethal temperature is known as
a. Z value
b. D value
c. C value
d. F value
79. Retort is used for

a. Blanching
b. Pasteurization
c. Sterilization
d. Exhaustion
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80. The microorganisms multiply and die in
a. Geometric order
b. Logarithmic order
c. A-logarithmic order
d. None of above
81. ………………………is the food preservation method in which nutritional quality is

less harmed.
a. Canning
b. Freezing
c. Sun drying
d. Dehydration
82. In domestic refrigerator -------------gas is used

a. CO2
b. Freon
c. N2
d. NH3
83. ------------------------is the example of biological preservative.

a. NIacin
b. Nisin
c. Sodium benzoate
d. Ascorbic acid
84. Animal tissues undergo anaerobic respiration, converting stored glycogen into
a. Fructose
b. Glucose
c. Galactose
d. Maltose
85. In CA storage the composition of gases inside the store is controlled by

a. Sensors
b. Scrubbers
c. Ventilators
d. None of above
86. …………………is the cheapest and oldest freezing method

a. Slush freezing
b. Blast freezing
c. Immersion freezing
d. Cryogenic freezing
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87. --------------------------is the quickest freezing method
a. Slush freezing
b. Blast freezing
c. Cryogenic freezing
d. Immersion freezing
88. During frozen storage, as a result of fluctuations in electricity, the crystal size
a. Decreases
b. Increases
c. Become double
d. Remains as such
89. In sugar molecule water exists in

a. Free form
b. Colloidal form
c. Adsorbed water
d. Chemically bound form
90. The pH scale ranges from.

a. 1-10
b. 0-14
c. 1-14
d. 1-19
91. ------------------the main component of vinegar.

a. Acetic acid
b. Lactic acid
c. Citric acid
d. Malic acid
92. Acetobacor aceti converts ------------------into acetic acids

a. Ethyl alcohol
b. Glucose
c. Methyl alcohol
d. Starch
93. Two types of fermentations are carried out for the production of
a. Pickle
b. Yoghurt
c. Vinegar
d. Sausages
94. The SI unit of wave length is

a. Hz
b. Rad
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c. Angstron
d. Gray
95. The wave length of visible light spectra is

a. 100-180nm
b. 200-280nm
c. 300-380nm
d. 400-700nm
96. ----------------rays have the least penetration power.

a. Alpha rays
b. Beta rays
c. Gamma rays
d. X-rays
97. Commercial radiations used for food preservation are produced from
a. Radium
b. Cesium
c. Plutonium
d. Uranium
98. Acidophilic milk is produced by

a. Lactic acid fermentation
b. Citric acid fermentation
c. Alcoholic fermentation
d. None of above
99. In bread manufacturing, alcoholic fermentation is carried out by

a. Streptococcus thermophillus
b. Saccharomyces cerevisae
c. S. carlsbergensis
d. Lactobacillus bulgaricus
100. Benzoic acid is preferred preservative for

a. Low acid foods
b. Medium acid foods
c. High acid foods
d. All of above
101. Any operation or operations that alter the food value is

a. Food Technology
b. Food Science
c. Food Preservation
d. Food Processing
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102. A body of coherent and systematic knowledge that deal with understanding food
material nature and composition and their behavior under various condition to
which they may be subjected is
a. Food Technology
b. Food Science
d. Food Processing
103. The processes to extend the shelf life of food is

a. Food Technology
b. Food Science
d. Food Processing
104. In Pakistan in term of labor engaged food industry rank

a. 1st
b. 2nd
c. 3rd
d. 4th
105. Pakistan largest food industry in term of number is

a. Sugar Industry
b. Wheat milling
c. Dairy industry
d. Confectionary
106. The industry concentrated in Karachi and costal area of Balochistan and Sindh is
a. Sugar Industry
b. Meat Industry
c. Dairy industry
d. Fish Industry
107. Melting point of water at 1 atmosphere is

a. 0 oC
b. 1 oC
c. 1.5 oC
d. 2 oC
108. Water available for chemical and biochemical reactions is

a. Physically bound water
b. Chemically bound water
c. Free water
d. Non of these
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109. Butter and margarine are examples of --------------- solutions
a. Colloidal
b. Emulsion
c. Gel
d. Non of these
110. Compound that chemically contain carbon, hydrogen and oxygen, the later two in
2:1 are
a. Carbohydrates
b. Proteins
c. Lipids
d. Enzymes
111. Sugar that does not exit in nature in the free form is
a. Glucose
b. Lactose
c. Fructose
d. Galactose
112. The sweetness level of fructose while assigning sweetness of 100 units to sucrose is
a. 16
b. 30
c. 74
d. 173
113. Raffinose is example of --------------- carbohydrates

a. Polysaccharides
b. Disaccharides
c. Trisaccharides
d. Monosaccharide
114. The principle structural carbohydrates in plants is

a. Pectin
b. Agar
c. Cellulose
d. Hemi-cellulose
115. The stored reserved carbohydrates in animal body is

a. Pectin
b. Agar
c. Glycogen
d. Starch
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116. The esters of saturated and unsaturated fatty acids with glycerol are called
a. Waxes
b. Lipid
c. Caroteniods
d. Steroids
117. The temperature at which fat ignite is called

a. Boiling point
b. Smoke point
c. Flash point
d. Non of these
118. Oxidative rancidity is catalyzed by

a. Oxidase
b. Lipase
c. Inorganic element
d. Ligase
119. Complex nitrogenous compound of high molecular weight are

a. Carbohydrates
b. Proteins
c. Lipids
d. Enzymes
120. In Ice cream and whipped topping food foam is produced with
a. Carbohydrates
b. Proteins
c. Lipids
d. Enzymes
121. Kwashiorkor is deficiency disease of

a. Carbohydrates
b. Proteins
c. Iron
d. Vitamin D
122. Chemically diversified compounds that exit in food as organic compounds are
a. Carbohydrates
b. Proteins
c. Enzymes
d. Vitamins
123. The vitamin which help the eye to adjust vision in dim light is
a. Vitamin A
b. Vitamin D
c. Vitamin E
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d. Vitamin K
124. Osteomalacia is the deficiency disease of

a. Vitamin B
b. Vitamin D
c. Vitamin E
d. Vitamin K
125. The vitamin associated with blood clotting is

a. Vitamin B
b. Vitamin D
c. Vitamin E
d. Vitamin K
126. Vitamin made up of thiazol and pyridine moiety is

a. Vitamin B1
b. Vitamin B6
c. Vitamin B12
d. Biotin
127. Beri beri is the deficiency disease of

a. Vitamin B1
b. Vitamin B6
c. Vitamin D
d. Niacin
128. Riboflavin exit in the form of ----------------- coenzyme

a. NAD
b. NADP
c. FAD
d. Non of these
129. Deficiency of ---------------- vitamin leads to glossits

a. Vitamin B1
b. Vitamin B2
c. Vitamin B12
d. Niacin
130. Pellagra is the disease caused by the deficiency of

a. Vitamin B1
b. Vitamin C
c. Vitamin E
d. Niacin
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131. The Vitamin which work as a part of enzyme that take part in transamination
a. Vitamin B1
b. Vitamin B2
c. Vitamin B6
d. Niacin
132. Vitamin associated with the synthesis of nucleic acid and formation of RBC
a. Biotin
b. Folic acid
c. Thiamin
d. Niacin
133. Vitamin that take part as coenzyme for carboxylation and transcarboxylation
reactions
a. Biotin
b. Folic acid
c. Thiamin
d. Niacin
134. Vitamin ----------------combines with avidin and become unavailable to the body
a. Biotin
b. Folic acid
c. Thiamin
d. Niacin
135. Pernicious anemia is caused due the deficiency of

a. Biotin
b. Protein
c. Cyanocobalamine
d. Iron
136. Ascorbic acid deficiency result in

a. Beri beri
b. Dermatitis
c. Scurvy
d. Glossitis
137. Potassium deficiency in the body leads to

a. Osteomalacia
b. Dermatitis
c. Ricket
d. Muscular paralysis
138. Mineral associated with the production of insulin in the body is

a. Iron
b. Calcium
c. Zinc
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d. Magnesium
139. Hemoglobin is soluble in

a. Alcohol
b. Water
c. Benzene
d. Alkali
140. Isoamyl acetate, a well-known compound for its banana like flavor belong -----------
group of flavoring compound
a. Alcohol
b. Fatty acid
c. Esters
d. Ketones
141. Anti-nutrient present in cereal grain in higher amount is

a. Phenolics
b. Oxalate
c. Nitrate
d. Phytate
142. Thiaminase destroys vitamin thiamine in -------------------

a. Legumes
b. Raw Egg
c. Raw Fish
d. Poultry meat
143. Oxalate is present in higher concentration in

a. Legumes
b. Spinach
c. Cabbage
d. Pea
144. The moisture contents of stable foods vary between

a. 20-25%
b. 30-40%
c. 0%
d. >15%
145. Normal shelf life of semi perishable foods is

a. 20 days
b. 40 days
c. 2 months
d. 4 months
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146. Acid foods have pH in the range of
a. 1.5-2.0
b. 2.5-3.0
c. 3.7-4.5
d. 5.0-6.0
147. Clostridium botulinum mainly result in spoilage of -------------- foods

a. High acid Food
b. Acidic Food
c. Medium acid Food
d. Low acid Food
148. pH of freshly laid egg white is

a. 4.0
b. 6.5
c. 8.0
d. 10.0
149. Any change that renders food unfit for human consumption is called
a. Processing
b. Spoilage
c. Deterioration
d. Preservation
150. Hemoglobin is the oxidized product of oxymyoglobin and results in ------------

pigment to meat
a. Pink
b. Brown
c. Bright red
d. Black
151. Enzyme responsible for enzymatic browning

a. Lipase
b. Phenolase
c. Oxidase
d. Amylase
152. Majority of enzymes are destroyed at a temperature

a. 35-45oC
b. 55-60 oC
c. 70-80 oC
d. 90-100 oC
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153. Substance that provide energy when ingested is called
a. Food
b. Drug
c. Drink
d. Diet
154. Major food crop of Pakistan is

a. Rice
b. Maize
c. Wheat
d. barley
155. Main product of sugarcane in Pakistan is
a. Gur
b. Shakkar
c. Sugar
d. Non of these
156. Poultry meat market is occupied by

a. Ducks
b. Layers
c. Broilers
d. Pigeons
157. Main component of Pakistani diet for energy and protein requirement is
a. Pulses
b. Cereals
c. Sugar
d. Meat
158. By-product separated from wheat during milling is

a. Atta
b. Maida
c. Bran
d. Suji
159. Main industry using corn as a raw material is
a. Vita Bread
b. Nestle Milkpak
c. CPC Rafhan
d. Mitchell’s
160. Snack foods include

a. Maida and atta
b. Fermented foods
c. Roasted and fried food
d. All of these
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161. Which of the following is not included in our indigenous product
a. Laddoo
b. Ras gulla
c. Ras malai
d. Chocolate
162. Which of he following is our indigenous dairy product

a. Kefir
b. Cheese
c. Yoghurt
d. Kulfa
163. During the peak season of the crop, food prices

a. Rise sharply
b. Fall sharply
c. No effect
d. Non of these
164. The first food technologist who wrote book on food preservation
a. Alexander Flemming
b. Nicolas Appert
c. Abdul Salam
d. Louis Pasture
165. Which of the following contain higher amount of water

a. Meat
b. Potato
c. Tomato
d. Butter
166. Compound that is insoluble in water is

a. Alcohols
b. Ketones
c. Aldehydes
d. Organic acid
167. Compound that is not used as a gelling agent is

a. Pectin
b. Gums
c. Lecithin
d. CMC
168. Main source of carbohydrates is

a. Animals
b. Fish
c. Plants
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d. Birds
169. Sucrose is the product of

a. Glucose + Glucose
b. Glucose + Maltose
c. Glucose + Fructose
d. Glucose + Galactose
170. Which of the following sugar is not a monosaccharide

a. Glucose
b. Maltose
c. Fructose
d. Galactose
171. Sugars when heated intensely turn brown due to

a. Oxidation
b. Maillard,s reaction
c. Caramalization
d. All of these
172. Fats and oils can be made to mix with water in the presence of
a. Gelling agent
b. Emulsifying agent
c. Thickening agent
d. All of these
173. Number of naturally occurring amino acids are

a. 24
b. 20
c. 18
d. 22
174. In human body protein provide energy

a. 9 Kcal
b. 6 Kcal
c. 4 Kcal
d. 7 Kcal
175. Amino acid essential for children is

a. Alanine
b. Arginine
c. Hsitidine
d. Cystein
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176. On the body weight basis the protein requirement is higher for
a. Women
b. Men
c. Children
d. Adults
177. Precursor of vitamin A is

a. Lycopene
b. β-carotene
c. Anthocynin
d. Chlorophyll
178. Main source of β-carotene is

a. Watermelon
b. Tomato
c. Carrot
d. All of these
179. Cholecalciferol (D-3) main source is

a. Plants
b. Animals
c. Both of above
d. Non of above
180. Rich source of vitamin E is

a. Rice bran
b. Wheat germ
c. Rice flour
d. Wheat bran
181. Vitamin B-6 is also known as

a. Niacin
b. Biotin
c. Pyridoxine
d. Folic acid
182. Rich source of vitamin C is

a. Cereals
b. Pulses
c. Citrus fruits
d. Oilseeds
183. Osmotic pressure of the body fluids is maintained by

a. Calcium
b. Sodium
c. Chlorine
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d. Magnesium
184. Magnesium is the part of

a. Lycopene
b. β-carotene
c. Anthocynin
d. Chlorophyll
185. Which of the following is not sulfur containing amino acid

a. Cystein
b. Cystein
c. Methionine
d. Arginine
186. Goiter is the deficiency disease of

a. Magnesium
b. Ion
c. Iodine
d. Zinc
187. Selenium is associated with vitamin

a. A
b. B
c. E
d. K
188. Fluorine is needed for the formation and maintenance of

a. Body tissue
b. Hairs
c. Bone and teeth
d. Non of these
189. Colors provide vitamin--------

a. A
b. B
c. E
d. K
190. Colors provide mineral--------

a. Magnesium
b. Ion
c. Iodine
d. Zinc
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191. Lakes are soluble in
a. Alcohol
b. Lipid
c. Water
d. Alkali
192. Which fatty acid is present in rancid butter

a. Capric acid
b. Acetic acid
c. Butyric acid
d. Palmitic acid
193. Monosodium glutamate (MSG) is used as

a. Color
b. Flavor
c. Flavor enhancer
d. All of these
194. Malic is an organic acid present in

a. Mango
b. Grapes
c. Apple
d. Citus
195. Cereal and legumes are the examples of

a. Stable Foods
b. Perishable foods
c. Semi- Perishable foods
d. All of these
196. The temperature resistance of microorganism in high acid food is

a. High
b. Medium
c. Low
d. No effect
197. Food intoxication is the ingestion of

a. Toxin produced by microorganism
b. Toxin producing microorganism
c. Non of both
d. Both of these
198. Autolysis is caused by

a. Microorganisms
b. Rodents
c. Enzymes
27
d. All of these
199. Chance of enzymatic rancidity is higher in

a. Saturated fatty acids
b. Unsaturated fatty acids
c. Equal
d. Non of these
200. In putrefaction, unpleasant ammonia like smell is produced by the action of enzymes
on
a. Carbohydrates
b. Lipids
c. Nitrogenous compounds
d. Non of these
201. Exhausting is carried out in the canning process to remove:

a. Dust
b. Air
c. Toxin
d. Hydrogen
202. Blanching is done in the processing of:

a. Meat
b. Fruits
c. Poultry
d. Fish
203. Maltose on the hydrolysis provides:

a. Glucose
b. Glucose & fructose
c. Glucose & galactose
d Fructose
204. Oil content is more in:

a. Maize
b. Wheat
c. Rice
d. Barley
205. Fats are made of fatty acids and:

a. Glycogen
b. Glycerol
c. Glycerin
d. Glucose
28
206. In anaerobic fermentation sugar is converted into ethanol and:
a. CO2
b. H2O
c. CO
d. O2
207. Rancidity is the spoilage of:

a. Fats
b. Proteins
c. Glucose
d. Carbohydrates
208. Scalding is done in the processing of:

a. Fish
b. Poultry
c. Fruits
d. Meat
209. Water soluble vitamin is:

a. A
b. C
c. D
d. E
210. Roller drier is used for dehydration of:

a. Meat
b. Milk
c. Maize
d. Fruit
211. The principle behind freeze drying is:

a. Homogenization
b. Sublimation
c. Evaporation
d. Dehydration
212. Rennet enzyme is used in the preparation of:

a. Cheese
b. Pickle
c. Margarine
d. Butter
213. In fish fishy flavor is due to:

a. Adenosine triphosphate
b. Glycogen
c. Trimethylamine oxide.
29
d. Methionine
214. In the processing of poultry defeathering is carried out by:

a. Smoking
b. Curing
c. Mechanically
d. Brining
215. Refractometer is used for determination of:

a. Protein
b. Vitamins
c. Sugar
d. Fats
216. Food with pH 3.7-4.5 is:

a. Acidic
b. high acid
c. medium acid.
d. Alkaline
217. A semisolid product made by boiling fruit pulp with sugar is:
a. Jam
b. Jelly
c. Marmalade
d. Squash
218. Albumin is the protein of:

a. Milk
b. Meat
c. Egg
d. Wheat
219. Filled milk product in which butter fat has been replaced with: ----------
a. Starch
b. Vegetable oil
c. Glucose
d. Protein
220. Rancidity of fats can be prevented with vitamin:

a. E
b. A
c. D
d. C
30
221. Candling method is used for grading of:
a. Apple
b. Cucumber
c. Egg
d. Potato
222. Egg yolk is rich of:

a. Lysine
b. Lecithin
c. Lactose
d. Thiamine
223. To prevent egg white coagulation during Pasteurization lower temperature of 52-53
o
C for 1.5 min is used combined with:
a. Carbon dioxide
b. Hydrogen peroxide
c. Sulphur dioxide
d. Hydrogen
224. Lye solution is used for fruits:

a. Pitting
b. Peeling
c. Coring
d. Trimming
225. Caramelization results from heating action on:
a. Sugar
b. Lipids
c. Protein
d. Oils
226. Kwashiorkor and Marasmus are the deficiency diseases of:
a. Protein
b. Carbohydrate
c. Fats
d. Sugar
227. Ascorbic acid deficiency disease is:

a. Scurvy
b. Night blindness
c. Dementia
d. Headache
228. Conversion of sugar into starch during ripening is desirable in: -------
a. Fruits
b. Vegetables
c. Not Desired
d. Maize
31
229. Cider is a product obtained on fermentation the juice of:
a. Mango
b. Apple
c. Barley
d. Strawberry
230. Thick wax coating usually reduces:

a. Respiration rate
b. Water loss
c. Shine of the product.
d. Protein
231. The predominant acid present in the grape juice is:

a. Malic acid
b. Tartaric acid
c. Citric acid
d. Lactic acid
232. Safe moisture content of wheat is:

a. 10%
b. 20%
c. 30%.
d. 40%
233. The volume of the dough increases with:

a. CO2
b. H2S
c. Nitrogen
d. Hydrogen
234. Amount of unsaturated fatty acids in oils is determined with:

a. Iodine test
b. Sponification value
c. Peroxide value
d. Purification
235. Phytic acid (anti-nutrient) inhibits the release of:

a. Minerals
b. Vitamins
c. Fatty acids
d. Citric acid
236. Disorganization of egg white is done for controlling of:

a. Browning
b. Rancidity
c. Spoilage
32
d. Poisoning
237. Homogenization is done to breakdown the size of:

a. Protein
b. Fats
c. Fructose
d. Sucrose
238. Casein is a protein of :

a. Milk
b. Wheat
c. Meat
d. Fish
239. Galactose is obtained from:

a. Maltose
b. Sucrose
c. Lactose
d. Fructose
240. Commonly used chemical preservative in bakery is:

a. Benzoate
b. Propionate
c. Ascorbate
d. Acetic acid
241. The common protein of wheat is:

a. Gluten
b. Casein
c. Globulin
d. Glycine
242. Clostridium Botulinum is

a. Bacteria
b. Mold
c. Yeast
d. Virus
243. Enzymes are

a. Bio- catalyst
b. Chemo- catalyst
c. Physio- Catalyst
d. Inhibitor
33
244. Thermophiles grows at
a. 8 to 45°C
b. 25 to 30°C
c. 0 to 20°C
d. 50-600 C
245. Type of yeast used for alcoholic fermentation is

a. Saccharomyces Cerevisiae
b. Streptococcus thermophillus
c. Acetobacter acceti
d. Clostridium botulinum
246. Effectiveness of blanching is determined by

a. Catalase/peroxidase test
b. Catalase/oxidase test
c. Iodine value test
d. Saponification
247. Cans after sterilization should be cooled up to

a. 30 -33°C
b. 40-43°C
c. 50-53°C
d. 60-65o C
e.
248. Water activity of pure water is
a. 0
b. 0.1
c. 1
d. 1.5
249. In egg white biotin (vitamin) tied up by a protein called

a. Avidin
b. Cholesterol
c. Zein
d. Insulin
250. Sucrose is:

a. Monosaccharide
b. Disaccharide
c. Polysaccharide
d. None
251. The removal of undesired part from fruits & vegetables is called:
a. Trimming
b. Coring
c. Sorting
34
d. Pitting
252. The reaction between protein & sugar is known:
a. Maillard browning
b. Mutton reaction
c. Caramilization
d. Neutralization
253. Pectin is:

a. Monosaccharide
b. Disaccharide
c. Polysaccharide
d. None
254. Carotenoid occurring in:

a. Meat
b. Fish
c. Fruits
d. Honey
255. During cutting of potatoes we use ascorbic acid as a:

a. Preservative
b. Antioxidant
c. Sweetener
d. Flavor
256. Fatty content of “Lard” is present in:

a. Coconut
b. Sheep
c. Pork
d. Goat
257. Fats are solid due to the presence of more:

a. Glycogen
b. Hydrogen
c. Hydrocarbons
d. Glucose
258. Gas used as a refrigerant is:

a. Nitrogen
b. Oxygen
c. Chlorine
d. Hydrogen
259. Micro-Kjeldhal method is used for nutrient analysis of:

a. Protein
b. Amino acid
35
c. Fatty acid
d. Vitamins
260. Carotene is the precursor for vitamin:

a. A
b. D
c. E
d. K
261. Hops plants juice extract is used for flavor improvement of:
a. Vinegar
b. Beer
c. Coffee
d. Tea
262. Beer is prepared from:

a. Grass
b. Grape
c. Grains
d. Orange
263. Spectrophotometer is working on the principle of:

a. Beers law
b. Boyls law
c. Newton law
d. Charles law
264. Vitamin essential for the function of coenzymes is:

a. Riboflavin
b. Thiamin
c. Niacin
d. Lysine
265. Peptide bond is present in:

a. Protein
b. Pectin
c. Penicillin
d. Prolamine
266. The boiling point of liquid nitrogen at atmospheric pressure is: --------
a. -169oC
b. -196 oC
c. -96 o C
d. –296o C
36
267. Electrophoresis technique is used for the qualitative test of:
a. Peptides
b. Proteins
c. Propionates
d. Pectin
268. In artificial tenderization meat is treated with:

a. Enzymes
b. Antibiotics
c. Tannin
d. Bacteria
269. We need water soluble vitamins daily dose in:

a. Grams
b. Milligrams
c. Micrograms
d. Nanograms
270. Radiation Pasteurization treatment of food is called:

a. Radappertization
b. Radurization
c. Radicidation
d. Appetization
271. Based on consumption pattern, the foods are divided into how many groups:
a. 7
b. 6
c. 5
d. 4
272. Out of about 300 known nutrients the number of essential nutrients is:
55
45
35
25
273. Balanced diet is one that contains:

a. Fried snacks
b. Egg and milk proteins
c. All nutrients in the proportions required by an individual
d. All essential amino acids in required proportion
274. What percentage of the pregnant/lactating mothers are anaemic in Pakistan:

a. 75%
b. 45%
c. 30%
37
d. 25%
275. Which of the following is not a function of water in the human body:
a. Regulation of body temperature
b. Regulation of body mass
c. Medium for chemical and biochemical reactions
d. Participation in chemical reactions
276. How much water is supplied to the body through metabolic activity:
20-25%
15-20%
10-15%
05-10%
277. How much water is lost through faeces

100 – 200 mL
200 – 300 mL
300 – 400 mL
400 – 500 mL
38
278. What is the harmful effects of excess drinking of water
Results in kidney stone
Results in diarrhea
Increases blood pressure
None of the above
279. Which group of bacteria should not be present in drinking water

Lactobacilli
Streptococci
Coliforms
None of the above
280. What is the minimum requirement of water per day in a temperate climate for a
sedentary person:
1000 mL
2000 mL
3000 mL
4000 mL
281. Which group of food has highest water content:

Legumes
Fruits
Vegetables
Tubers
282. How much energy is supplied by a gram of sugar:

36 kJ
26 kJ
16 kJ
3.75 kJ
283. If the sweetness of sucrose is hundred units, what is the sweetness of glucose:
74 units
16 units
32 units
174 units
284. Sugar that does not exist free in nature is:

a. Maltose
b. Lactose
c. Galactose
d. Fructose
39
285. Beneficial roles of oligosacharides are:
a. Provide structural sugars
b. Provide energy in the body
c. Consumed by beneficial intestinal bacteria
d. Prevent constipation
286. How many glucose units make up a molecule of starch:

a. 2000 – 4000
b. 4000 – 15000
c. 7000 – 19000
d. Above 20000
287. Water soluble fractions of dietary fibre do not include:

a. Pectins
b. Gums
c. Mucilages
d. Lignins
288. Energy needs of an individual depend upon:

a. Body weight
b. Age
c. Climate
d. All of the above
289. Which foods are best source of energy in the body:

a. Cereals and cereal products
b. Legumes and pulses
c. Roots and tubers
d. Fats and edible oils
290. One example of a saturated fatty acid is:

a. Butyric acid
b. Arachidonic acid
c. Linoleic acid
d. Glutamic acid
291. An example of unsaturated fatty acid is:

a. Linoleic acid
b. Tartaric acid
c. Stearic acid
d. Capric acid
40
292. An essential fatty acid is:
a. Linoleic acid
b. Malic acid
c. Stearic acid
d. None of the above
293. Lecithin falls in the group of:

a. Essential amino acids
b. Phospholipids
c. Glycolipids
d. Sterols
294. How much cholesterol is synthesized in the body of an average adult in a day:
a. 500 mg
b. 1000 mg
c. 1500 mg
d. 2000 mg
295 How much total energy should be obtained from fats and oils in a normal diet:
a. 50 – 60 %
b. 40 – 50%
c. 30 – 40 %
d. 20 – 30%
296. A carbohydrate based fat substitute is:

a. Simplasse
b. Polydextrose
c. Olestra
d. Esterified propoxylated glycerol (EPG)
297. How many distinct groups are present in an amino acid:

a. 2
b. 3
c. 4
d. 5
298. One of the following is an essential amino acid:

a. Phenylalanine
b. Alanine
c. Glycine
d. Serine
41
299. One of the following is a non-essential amino acid:
a. Lysine
b. Glutamic acid
c. Methionine
300. A dipeptide is formed when:

a. Two amino acids link together
b. Two monosaccharides link together
c. When fatty acid and glycerol form a bond
d. In all the above situations
301. The two essential amino acids required in largest quantity by men are:
a. Isoleucine and lysine
b. Lysine and threonine
c. Leucine and methionine
d. Valine and lysine
302. The synthesis of protein is directed by:

a. RNA
b. DNA
c. Availability of essential amino acids
d. All of the above
303. One gram of protein supplies energy approximately:

a. 3.75 kcal
b. 4.0 kcal
c. 7.35 kcal
d. 9.0 kcal
304. What is the protein RDA of a female student weighing 58 kg:

a. 16 g per day
b. 26 g per day
c. 36 g per day
d. 46 g per day
305. What is the recommended dietary allowance of a male student weighting 67 kg

a. 45 grams
b. 54 grams
c. 69 grams
d. 83 grams
42
306. The possible toxic effect of excess protein consumption over a long period is:
a. Obesity
b. Diabetes
c. Kidney stone
d. All of the above
307. Vitamin B-1 is also called

a. Riboflavin
b. Thiamine
c. Pantothenic acid
d. Niacin
308. Vitamin B-1 occurs in animal tissues as

a. ADP
b. TPP
c. ATP
d. CoA
309. The disease caused by the deficiency of vit B-1 is:

a. Scurvy
b. Glossitis
c. Beriberi
d. Anaemia
310. Vit B-2 occurs in the form of a co-enzyme

a. ATP
b. ADP
c. TPP
d. CoA
311. Vit B-2 is particularly sensitive to:

a. High temperature
b. Low temperature
c. Drying
d. Sunlight
312. A good source of niacin is

a. Whole grain cereals
b. Banana
c. Pasta
d. All of the above
43
313. Deficiency of vitamin B-6 results in:
a. Insomnia
b. Night blindness
c. Rashes on the body
d. Kwashiorkor
314. Deficiency of folic acid results in:

a. Pernicious anaemia
b. Megaloblastic anaemia
c. Anaemia
315. Pantothenic acid is required for the formation of:

a. Red blood cells
b. White blood cells
c. Nerve tissues
d. Coenzyme A
316. In which pH range pantothenic acid is more stable:

a. 3 – 3.5
b. 3.5 – 4.5
c. 4.5 – 5
d. 5.0 – 8.0
317. The disease caused by the deficiency of vitamin B-12 is:

a. Pernicious anaemia
b. Megaloblastic anaemia
c. Glossitis
d. Scurvy
318. Best source of vitamin C is:

a. Cereals group
b. Vegetable group
c. Meat and meat products
d. Roots and tubers group
319. Excessive consumption of Vit. C may lead to:

a. Enlargement of liver
b. Stone formation in the gall bladder
c. Stone formation in the kidney
d. Stone formation in the gut
44
320. Deficiency of vitamin C results in:
a. Scurvy
b. Glossitis
c. Beriberi
d. Anaemia
321. Vitamin C is lost due to:

a. Oxidation
b. High temperature
c. Storage for long periods
d. All of the above
322. Vitamin A participates in the formation of:

a. Red blood cells
b. Visual purple
c. Bones
d. Tissues
323. Vit. A is stored in the body in:

a. Liver
b. Brain
c. Kidney
d. All of the above
324. Deficiency of Vit. A occurs in people:

a. Suffering from insomnia
b. Having kidney stones
c. Obstruction of the bile duct
d. Suffering from chronic diarrhoea
325. Consumption of vit. A in doses more than 25,000 IU adversely affects:

a. Accumulation of fat
b. Enlargement of liver
c. Dysfunction of kidneys
326. Vit. D is closely related to:

a. Cholesterol
b. Tocopherol
c. Menadione
45
327. Vit D-2 can be obtained from vegetables by:
a. Irradiation
b. Exposure to high temperature
c. Subjecting to thermal shock
d. Dehydration
328. In adults deficiency of Vt. D results in:

a. Kwashirokor
b. Rickets
c. Osteoporosis
d. ,Bleeding of gums
329. How much Vit. D is lost during cooking:
a. Almost nil
b. 10 – 20%
c. 20 – 30 %
d. 30 – 40 %
330. Vit E is called

a. Tocopherol
b. Tocotrienol
c. Carotenoid
d. Cholecalciferol
331. A natural sources of Vit. E is:

a. Kidney beans
b. Mutton
c. Wheat germ
d. All of the above
332. An important role of vit E in human body is:

a. Clotting of blood
b. Acts as antioxidant
c. Prevents beriberi
d. Prevents bleeding of gums
333. Where is Vit-E stored in the body

a. Adipose tissue
b. Liver
c. Kidney
d. Brain
46
334. Vit. K activity is found in a fat-soluble compound called:
a. Phospholipid
b. Tocopherol
c. Naphthaquinoe derivatives
d. Menadione
335. A good source of Vit. K is:

a. Spinach
b. Turnips
c. Guava
d. Beans
336. An important function of Vit. K is:

a. Production of red blood cells
b. Muscle development
c. Bone development
d. Clotting of blood
337. Deficiency of vit. K in the body results in:

a. Liver damage
b. Kidney failure
c. Stroke
338. An important major function of inorganic materials is:

a. Regulatory
b. Blood formation
c. Detoxification
d. All of the above
339. How much calcium is stored in the skeleton

a. 99 %
b. 95%
c. 90 %
d. 85 %
340. Anti-nutritional factor that hinders the absorption of calcium is:

a. Tea
b. Gossypol
c. Citric acid
d. Phytic acid
47
341. Which of the following food is rich in calcium
a. Wheat endosperm
b. Tomatoes
c. Ghee
d. Leafy vegetables
342. Major role of chlorine in the body is:

a. Production of HCl
b. Disinfection of the gut
c. Clotting of blood
d. Transport of oxygen to the tissues
343. How much iodine is contained in the body of an adult?

a. 05 – 10 mg
b. 10 – 20 mg
c. 20 – 50 mg
d. 50 – 100 mg
344. In terms of labour employed, food industry in Pakistan ranks next to:
a. Tobacco industry
b. Beverage industry
c. Textile industry
d. Electronics industry
345. The end products of a food processing industry must be:

a. Nutritious
b. Wholesome
c. Safe
d. All of the above
346. Fixed investment in a food industry is required for:

a. Purchase of land and equipment
b. Purchase of raw materials
c. Payment of utility bills
347. Working capital in a food industry is needed for the:

a. Construction of pavements
b. Installation charges for the equipment
c. Construction of buildings
d. Purchase of raw materials and chemicals
348. Food processing industry should not be located near:

a. Cement manufacturing industry
b. Poultry farms
c. Waste disposal system
48
d. All of the above
349. Site for a food processing plant must have:

a. Abundant supplies of water
b. Abundant supplies of potable water
c. Adequate supplies of fresh chemicals
350. Which type of labour in a food industry is migratory:

a. Unskilled
b. Semi-skilled
c. Skilled
d. Consultants
351. No food industry can be established in a locality that lacks:

a. Good roads
b. Telephone connection
c. Uninterrupted electricity supply
d. All the above
352. A good design of a food processing plant must ensure:

a. Hygienic operations from the arrival of raw materials to the dispatch of
finished products
b. Good roads in the premises
c. Availability of a standby generator
d. All of the above
353. Second most common source of accidents in food industries is:

a. Roof failure
b. Floor failure
c. Faulty electrical wiring
d. Machinery
354. How many shocks the floor has to withstand in a food processing industry
a. 6
b. 5
c. 4
d. 3
355. When does the thermal shock occur on food processing floor:
a. When floor is cleaned with detergent solution
b. When floor is washed with warm water
c. When a hot water hose is laid on the floor
d. When nitric acid-based cleaning solutions are used
356. Use of tiled floors in dairy industry is:

49
a. Hygienic
b. Long lasting
c. Cost effective
d. All of the above
357. Slope in drains in food processing areas should be:

a. One inch per foot
b. Three quarters of an inch per foot
c. Half an inch per foot
d. Quarter of an inch per foot
358. Auxiliary facilities in a food processing industry include:

a. Washrooms
b. Easy access to the tools
c. Availability of chemicals
d. Working outfit
359. Suitable equipment for a food processing plant is one that has:
a. Serrations
b. Flanges
c. Can be cleaned easily
d. Cannot be cleaned easily
360. Unsuitable material for the construction of food processing equipment is:
a. Stainless steel
b. Recycled plastics
c. Glass
d. Tinned wares
361. Which is not an objective of good plant layout:

a. Simplify production process
b. Provide worker convenience
c. Maximize materials handling
d. Avoid unnecessary capital investment
362. Most plant layouts are simulated by one of the following development:
a. Frequent accidents
b. Low profits
c. Better working environment
363. How many types of soils are encountered in food processing plants:
a. 5
b. 4
c. 3
d. 2
50
364. Food processing spills give rise to:
a. Organic deposits
b. Alkaline deposits
c. Acidic deposits
d. Inorganic deposits
365. A good detergent should not posses one of the following properties:
a. Good solubility
b. Good corrosive activity
c. Good emulsification properties
d. Easily rinseable
366. One of the following is not a detergent:

a. Organic acids
b. Sodium hydroxide
c. EDTA
d. Soap
367. Acid detergents are useful for removing:

a. Organic deposits
b. Inorganic deposits
c. Algae
d. Bacteria
368. Mark the one which is not an alkaline detergent:

a. Sodium metasilicate
b. Trisodium phosphate
c. Soda ash
d. Phosphoric acid
369. Mark the one which is not a surface active agent:

a. Calcium hydroxide
b. Soaps
c. Alkylaryl sulphonates
d. Quats
370. EDTA stands for:

a. Ethanol diamine tetra acetic acid
b. Ethylene diamine tetra acetic acid
c. Ethylene diamino tetra acetate
d. Ethanol diamino tetra acetic acid
371. A good water conditioning agent is:

a. Soap
b. EDTA
51
c. Sodium metasilicate
d. Dilute hydrochloric acid
372. Which is not a chemical sanitizer:

a. Sodium hypochlorite
b. Quarternary ammonium compounds
c. EDTA
d. Iodophres
373. Pressures employed to blast off soils from surfaces of equipment range
between:
a. 300 – 500 psi
b. 500 – 700 psi
c. 700 – 1000 psi
d. 1000 – 1300 psi
374. At what temperature is hot water used in CIP system for sterilisation:
a. 70ºC
b. 80ºC
c. 90ºC
d. 100ºC
375. What is the usual concentration of sodium hydroxide used for CI”P in a still
beverage plant:
a. 0.5 – 1.0%
b. 1.0 – 1.5%
c. 1.5 – 2.0%
d. 2.0 – 2.5%
376. Milk is a food which provides:
a. Antibiotics
b. Building material
c. Energy source
d. All above
377. Milk leaves the udder at a temperature of about:

a. 25°C
b. 31°C
c. 37°C
d. 43°C
378. Fresh milk from a healthy cow is practically free from:

a. Whey
b. Lactose
c. Bacteria
52
379. Contamination of milk is caused to a great extent by:
a. Equipment
b. Contact surface
c. All of above
d. None of above
380. Fat globules in sheep’s milk range in size:

a. 0.5 to 25 microns
b. 20-40 microns
c. 45-65 microns
d. None of above
381. Milk is:

a. Emulsion of water in fat
b. Emulsion of fat in water
c. Colloidal of water in fat
d. Colloidal of fat in water
382. Butter is an:

a. Colloidal solution
b. Emulsion of fat in water
c. Emulsion of water in fat
d. All of above
53
383. When milk and cream turn to butter there is a phase inversion from an:
a. oil-in-water emulsion to a water-in-oil emulsion
b. water-in-oil emulsion to a oil-in-water emulsion
c. Both of above
d. None of above
384. Example of colloidal solution is:

a. Sugar in water
b. Chalk in water
c. Both a and b
d. None of above
385. The typical characteristics of a colloid are:

a. Small particle size
b. Electrical charge
c. Affinity of the particles for water molecules
d. All above
386. In milk the whey proteins are in:

a. Colloidal solution
b. Colloidal suspension
c. Emulsion
d. None of above
387. Milk fifteen days after calving is actually free from :

a. Essential Amino acids
b. Clostrum
c. Both a and b
d. None of above
388. Milk fat consists of:

a. Triglycerides
b. Diglycerides
c. Monoglycerides
d. All above
389. The yellow color of cow milk fat is due to:

a. Fatty acids
b. Sterols
c. Carotenoids
d. Vitamins
54
390. Milk contains vitamins:
a. Vitamin A and D
b. E and K
c. Both a and b
d. More percent of Vit.E.
391. Iodine value is the percentage of iodine:

a. Which fat can release
b. Fat can replace
c. Fat can bind
d. All above
392. Iodine value is measured by:

a. Oliec acid
c. Refractive index
d. All above
393. Buffalo milk fat percentage ranges in between:

a. 5-6.5
b. 3-4.5
c. 4-8.5
d. 4-5.5
394. Milk proteins may be classified in various ways according to:

a. Chemical or physical properties
b. Biological functions
c. Both “a” and “b”
d. None of above
395. The term milk serum is applied for:

a. Casien
b. Lactose
c. Salts
d. Whey
396. The whey proteins include:

a. Alpha-lactalbumin
b. Beta-lactoglobulin
c. Both “a” and “b”
55
397. Buffer solution is one which:
a. Cannot maintain pH
b. Can maintain pH
c. Contain both acids and basis
d. more alkaline
398. The enzymes in milk may come from:

a. Milking man
b. Container
c. Bacteria
d. Yeast
399. Enzymes in nature are :

a. Bacteria
b. Fats
c. Milk proteins
d. Proteins
400. The enzymes are named with the addition of:

a. Acea
b. Ase
c. Phillic
d. phobic
401. Enzymes in milk are inactivated when:

a. Separated
b. Boiled
c. Denatured
d. All above
402. Storch’s peroxidase test is:

a. Estimation of peroxidase to observe efficiency of pasteurization .
b. Estimation of peroxidase to observe efficiency of pasteurization .
c. Estimation of peroxidase to observe efficiency of pasteurization .
d. Estimation of peroxidase to observe efficiency of pasteurization .
403. Fat soluble vitamins in milk are:

a. A and C
b. A and D
c. C and D
d. A and C
56
404. Lipolysis is breakdown of:
a. Protein
b. Carbohydrate
c. Vitamin
d. Fat
405. Colostrum is:

a. The first milk that a cow produces after calving
b. Differs greatly from normal milk in composition
c. Differs greatly from normal milk in properties
d. All above
406. Bacteria are normally reproduced by:

a. Budding
b. Spore formation
c. Binary fission
d. All above
407. Shape of bacteria may be:

a. Cocci
b. Baccili
c. Both a and b
d. None of above
408. Which part of bacteria may involve in sexual reproduction:

a. Cell wall
b. Capsule
c. Cytoplasma
d. Pili
409. The spore formation in bacteria is:

a. For reproduction
b. For protection
c. For movement
d. None of above
410. Lactic acid bacteria include

a. Lactococcus lactis
b. Lactococcus cremoris
c. Bifidobacterium
d. All above
57
411. The HTST process for milk involves heating at:
a. 50-60°C
b. 72–75°C
c. 140-142°C
d. None of above
412. Sterilization is done at:

a. 100°C
b. 80-90°C
c. 121°C
d. 72-95°C
413. Milk is purchased for processing on the basis of:

a. Protein percentage
b. Price available in the market
c. Fat percentage
d. Moisture level
414. Milk after reception in the industry is stored in;

a. Balance tanks
b. Silos
c. Reception pipe line
d. Mixing tanks
415. Steam production in dairy industry is essential for:

a. Pasteurization
b. Sterilization
c. CIP
d. All of the above
416. Pasteurization temperature of milk is dependant on:

a. Time
b. Quantity of milk
c. Distance of fluid flow
d. Milk composition
417. Heating of milk is carried out by:

a. Drum driers
b. Vacuum driers
c. Plate heat exchangers
d. Tunnel driers
58
418. Factors that influence heat transfer are:
a. External process
b. Design of heat exchanger
c. Physical properties of milk
d. All of the above
419. Milk quantity at reception is measured by:

a. Weighing balance
b. Measuring tanks
c. Flow meter
d. Already measured tankers.
59
1. d 46. b 91. a 136. c 181. c 226. a 271. d 301. c
2. c 47. d 92. a 137. d 182. c 227. a 272. b 302. b
3. d 48. c 93. c 138. c 183. b 228. b 273. c 303. b
4. d 49. d 94. c 139. b 184. d 229. b 274. b 304. d
5. c 50. c 95. d 140. c 185. d 230. b 275. b 305. b
6. b 51. c 96. a 141. d 186. c 231. b 276. b 306. c
7. d 52. c 97. b 142. c 187. c 232. a 277. a 307. a
8. c 53. d 98. a 143. b 188. c 233. a 278. d 308. b
9. c 54. b 99. b 144. d 189. c 234. a 279. c 309. c
10. c 55. b 100. c 145. d 190. a 235. a 280. b 310. c
11. c 56. b 101. d 146. c 191. b 236. a 281. c 311. d
12. c 57. c 102. b 147. d 192. c 237. a 282. c 312. a
13. d 58. c 103. c 148. c 193. c 238. a 283. a 313. a
14. d 59. b 104. b 149. b 194. c 239. c 284. c 314. b
15. c 60. b 105. b 150. b 195. a 240. b 285. c 315. d
16. c 61. d 106. d 151. b 196. c 241. a 286. b 316. d
17. b 62. d 107. a 152. c 197. a 242. a 287. d 317. a
18. c 63. a 108. c 153. a 198. c 243. a 288. d 318. b
19. b 64. a 109. b 154. c 199. b 244. a 289. d 319. c
20. b 65. c 110. a 155. c 200. c 245. a 290. a 320. a
21. d 66. c 111. d 156. c 201. b 246. a 291. a 321. d
22. a 67. d 112. d 157. b 202. b 247. b 292. a 322. b
23. a 68. b 113. c 158. c 203. a 248. c 293. b 323. a
24. d 69. a 114. c 159. c 204. a 249. a 294. c 324. c
25. c 70. c 115. c 160. c 205. b 250. b 295. c 325. b
26. c 71. b 116. b 161. d 206. a 251. a 296. b 326. a
27. c 72. b 117. c 162. d 207. a 252. a 297. b 327. a
28. a 73. c 118. c 163. b 208. b 253. c 298. a 328. d
29. a 74. d 119. b 164. b 209. b 254. b 299. b 329. a
30. b 75. c 120. b 165. c 210. b 255. b 300. a 330. a
31. b 76. d 121. b 166. d 211. b 256. c
32. b 77. b 122. d 167. c 212. a 257. c
33. b 78. b 123. a 168. c 213. c 258. a
34. c 79. c 124. b 169. c 214. c 259. a
35. c 80. b 125. d 170. b 215. c 260. a
36. b 81. b 126. a 171. c 216. a 261. b
37. c 82. b 127. a 172. b 217. a 262. c
38. c 83. b 128. c 173. b 218. c 263. a
39. b 84. b 129. b 174. c 219. b 264. b
40. c 85. b 130. d 175. c 220. a 265. a
41. a 86. b 131. c 176. c 221. c 266. b
42. b 87. c 132. b 177. b 222. b 267. b
43. a 88. b 133. a 178. c 223. b 268. a
44. d 89. d 134. a 179. b 224. b 269. b
45. c 90. c 135. c 180. b 225. a 270. b
1
331. c 368. d 412. c
332. b 369. a 413. c
333. a 370. b 414. b
334. c 371. b 415. d
335. a 372. c 416. a
336. d 373. c 417. c
337. a 374. c 418. d
338. a 375. b 419. c
339. a 376. d
340. d 377. c
341. d 378. c
342. a 379. c
343. c 380. a
344. c 381. b
345. b 382. c
346. a 383. a
347. d 384. c
348. d 385. d
349. b 386. a
350. c 387. b
351. d 388. d
352. a 389. c
353. b 390. c
354. b 391. c
355. c 392. d
356. b 393. c
357. b 394. c
358. a 395. d
359. c 396. c
360. b 397. b
361. c 398. c
362. a 399. d
363. c 400. b
364. a 401. c
365. b 402. a
366. c 403. b
367. b 404. d
405. d
406. c
407. c
408. d
409. b
410. d
411. b
2
FOOD TECHNOLOGY Page 9 of 42
MULTIPLE CHOICE QUESTIONS

1. _______________ is the Science that deals with the Path
of the food in the body.
a) Food Science b) Nutrition
c) Food Processing d) Food Technology
2. It is estimated that -------------------% of world production
is lost after harvesting
a) 25 b) 40
c) 30 d) 45
3. Food losses in Pakistan range from about ________ % in
cereals.
a) 80 b) 20
c) 40 d) 35
4. Food supply can be increased ________% by reducing
post harvest losses.
a) 20-30 b) 30-40
c) 10-20 d) 40-50
5. _____________ includes all treatments given to a
foodstuff from the place of production to the point of
consumption.
a) Food Preservation b) Food Processing
c) Food Science d) Food Technology
6. ____________ is the application of scientific &
engineering principles to extend the shell life of food &-
prevent deterioration.
a) Food Processing b) Food Science
c) Food Technology d) Food Preservation
7. ____________ involves knowledge about the nature of
food, its composition, behaviour under different conditions
of processing, preservation & storage, the causes of
spoilage & the principles underlying methods of
processing & preservations.
a) Food technology b) Food Science......
c) Food Preservation d) Food Processing
.......
Food
8. Cane sugar is called ______________
a) Fructose b) Sucrose tech?(def
c) Galactose d) Maltose
9. Sugar cane is an example of ______________
a) Complex Food b) Simple Food
c) Nutritive Food d) All above
10. Meat, Fruits, Vegetables & cereals are example of ______

a) Simple Food b) Complex Food
c) Functional Food d) Nutritive Food
11. ______________ is concerned with food supply, food
Quality and Food safety
a) Food Science b) Food Technology
c) Nutrition Food d) Food Processing
12. ______________ was the father of canning.
a) Gay-Lussac b) Nicolas Appert
c) Pearson d) Louis Pasteur
13. Appert’s work was the discovery of the principle of
______________ by heat.
a) Pasteurization b) Sterilization
c) Tyndallization d) Filteration
14. ______________ are among the oldest food preservation
techniques.
a) Drying and dehydration b) Irradiation
c) Sun drying d) Cold storage &-freezing
15. In dairy industry, a process for producing evaporated milk
was patented in______
a) 1896 b) 1835
c) 1840 d) 1842
16. The ______________ have been used as the basis in all
common wealth countries including Pakistan.
a) American food laws b) Russian food laws
c) Arabic food laws d) British food laws
17. In Pakistan, Food processing industry is the
________largest employer of labour.
a) 1st B)2nd
3rd d) 4th
c)
18. Deficiency of Vit. _____ is associated with night
blindness & skin Keratinization.
a) Vit. A b) Vit. D
c) Vit. C d) Vit. E
19. Cholecalciferol is the natural form of ______________
a) Vit. A b) Vit. D
c) Vit. C d) Vit. K
20. ____________ is produced in the body

by the action of ultraviolet rays of the sun.
a) Vitamin D b) Vit. B
c) Vit. E d) Vit. A
21. Rickets in Children is the result of deficiency of
______________
a) Vit. D b) Vit. A
c) Vit. C d) Vit. E
22. ______________ act as antioxidants.
a) Vit. E b) Vit. D
c) Vit. C d) Vit. A
23. ______________ is associated with normal clotting of
blood.
a) Vit. C b) Vit. D
c) Vit. K c) Tocopherol
24. ______________ deficiency causes beriberi.
a) Vit. B-1 b) Vit. B
c) Vit. C d) Vit. D
25. ______________ is a yellow, crystalline, water soluble
compound.
a) Riboflavin b) Niacin
c) Cholecaliferol d) Folic acid
26. Folic acid deficiency cause______________
a) Night blindness b) Rickets
c) Beri Beri d) Anemia
27. Biotin is the name given to Vit. ______________
a) Vit. H b) Vit. C
c) Vit. D d) Vit. E
28. Vit. C is also called ______________
a) Malic acid b) Citric acid
c) Ascorbic acid d) Tartaric acid
29. Ascorbic acid deficiency cause ______________
a) Scurvy b) Night blindness
c) Rickets d) Beri Beri
30. Cystein, Cystine &-methionine are ________amino acid.
a) Sulphur containing b) Hydrogen containing
c) Copper containing d) Mg: containing
31. ______________ classifies all foods into 3 broad
categories: Stable, semi perishable and perishable.
a) Chemist b) Nutritionist
c) Food processor d) All above
32. The foods in which the moisture contents and less
than/below 15% is ______________
a) Stable foods b) Semi Perishable foods
c) Perishable foods d) Acid food
33. The moisture content of natural semi-perishable
foods ranges b/w ______________
a) 50-60% b) 70-80%
c) 60-90% d) 50-70%
34. The foods in which the moisture content ranges
b/w 80-95% is called ______________
a) Perishable foods b) Semi-perishable foods
c) Stable foods d) High acid foods
35. Apple Guava, Mango, Orange, Pineapple, Tomato
are______________
a) Acid foods b) Low acid foods
c) Medium acid foods d) High acid foods
36. Lime, Lemon Juice and Pickles ______________
a) Low acid food b) Acid foods
c) Medium acids foods d) High acid foods
37. Okra, Green Peas, Green beans &-leafy vegetables ______
a) Low acid foods b) Medium acid foods
c) Acid foods d) High acid foods
38. Foods having pH of below 3.7 called ______________
a) High acid food b) Acid foods
c) Medium acid foods d) Low acid foods
39. Foods within the pH rang _________ are called acid foods.
a) Below 3.7 b) 4.5 – 3.7
c) 4.5 – 5 d) 5 &-above
40. ______________ includes all foods that fall within the pH
range of 5.0 to 4.5.
a) High acid b) Acid foods
c) Medium acid foods d) Low acid foods
41. Foods with a pH range of ______________ are called low
acid foods.
a) Below 3.7 b) 4.5 – 3.7
c) 5 – 4.5 d) 5 - above
42. Most food poisoning organisms prefer to grow in

the pH rang of ______________
a) > 4-5 b) < 4-5
c) 5 d) above 5
43. Clostridium botulinum &-clostridium sporogenes
are______________ organisms.
a) Thermophilic spore forming b) Mesophilic spore forming
c) Psychrophilic d) None
44. The fruits &-vegetables contain an insoluble
stiffening material called ______________
a) Pectin b) Lignin
c) Proto Pectin d) Gums
45. The term ______________ means self-
destruction &-refers to the deteriorative changes
originating from within the food system.
a) Hydrolysis b) Proteolysis
c) Putrification d) Autolysis
46. The oxidative rancidity in oils &-fats is a typical
example of ______________ induced deteriorative
process in foods.
a) Microbiologically b) Bio-Chemically
c) Chemically d) Physically
47. Oxidative rancidity can be accelerated by the
presence of certain divalent &-polyvalent______________
a) Metals b) Light
c) High temperature d) All above
48. When fresh meat in a butcher’s shop is cut, the
newly exposed surface, on coming in contact with oxygen,
becomes ______________
a) Pinkish b) Brownish
d) Bright red c) Red
49. Color changes leading to brown, grey &-others in
fresh &-cured meat can also arise from ______________
a) Biochemical changes b) Physical changes
c) Microbial activity d) Enzymes activity
50. When sugars heated under controlled conditions
in the absence of water, they form anhydro sugar, that
readily polymerize to give typical taint &-brown pigment
this process’s called ______________
a) Maillard reaction b)
Caramalization
c) Browning d) Purification
51. Dairy product regularly suffers from rancid, goaty
&-unclean taints due to excessive concentration of
______________ fatty acids.
a) C11 C2 0
b) C20 C22
c) C18 C20
d) C 4 C10
52. Some bacteria like ______________ produce toxins that
cause food poisoning.
a) Clostridium b) Staphylococcus aureus
c) Mycodesmavin d) A & B
53. Chemically or bio-chemically, enzymes are
primarily ______________ in nature.
a) Carbohydrate b) Lipids
c) Vitamins d) Proteins
54. Cytochrome oxidase &-alcohol dehydrogenase are the
example of ____ enzymes.
a) Oxidoreductases b) Transferases
c) Hydrolases c) Lyases
55. Transminase is an example of ______________ enzyme.
a) Hydrolases b) Oxidoreductases
c) Ligases d) Transferases
56. Esterases, Proteinases, alkali &-acid phosphates
belong to ______________ enzyme.
a) Hydrolases b) Transferases
c) Oxidoreductases d) Ligases
57. Fumerase is an example of ______________enzyme.
a) Ligases b) Isomerases
c) Lyases d) Hydrolases
58. Racemases belongs to ______________ enzyme.
a) Isomerases b) Ligases
c) Lyases d) Oxidoreductases
59. Pyruvate carboxylase is an example of ______________
enzyme.
a) Ligases b) Isomerases
c) Lyases d)Hydrolases
60. The efficiency of an enzyme is greatly influenced

by the ______________
a) pH b) Environmental
temperature
c) Concentration of enzyme d) All above
61. ____________ bacteria grow best within the
temperature range of 45oC – 55oC.
a) Mesophilic b) Thermophilic
c) Psychrophilic d) All above
62. ______________ bacteria grow best at room temperature
20oC - 30oC.
a) Mesophilic b) Thermophilic
c) Psycrophilic d) All above
63. ______________ bacteria grow best at refrigeration
temperature 4oC – 10oC.
a) Thermophilic b) Psychrophilic
c) Mesophilic d) All above
64. Pure water has an Aw (water activity)______________
a) 0.99 b) 1.0
c) 1.5 d) 2.0
65. Fresh foods have Aw ______________
a) 0.99 b) S1.0
c) 1.6 d) 2.0
66. Dried foods have Aw of ______________ or even less.
a) 1.0 b) 1.5
c) 0.6 d)2.0
67. ________ is commonly applied to plant material
in order to destroy some enzyme systems prior to canning,
cold storage, freezing or dehydration.
a) Blanching b) Pasteurization
c) Sterilization d) Tyndallization
68. Tyndallization is more reliable than ______________
a) Sterilization b) Pasteurization
c) Blanching d) Canning
69. ______________ is the method of food
preservation in which food contained in a permanently
sealed container is subjected to an elevated temperature for
a definite period of time and then cooled.
a) Canning b)Sterilization
c) Pasteurization d) Blanching
70. Some substances are added intentionally to foods
for the purpose of making more profit generally termed as
______________
a) Food contaminations b) Food adulterants
c) Food additives d) All above
71. Many substances enter foodstuffs accidentally
during production, processing, storage & handling often
referred to as food ______________
a) Food contaminants b) Food adulterants
c) Food additives d) All above
72. Many chemicals and added intentionally during
production, processing or storage to improve or enhance
the qualities of the foods stuff termed as______________
a) Food adulterants b) Food additives
c) Food contaminants d) All above
73. ______________ is used to whiten the color of
fresh whole for the production of some kinds of cheese.
a) Hydrogen peroxide b) Sulphurdioxide
c) Sodium benzoate d) Potassium Sorbate
74. ______________ is naturally occurring antioxidant.
a) Vitamin. K b) Vit. A
c) Vit. B d)Vit. E
75. BHA & BHT are the example of ______________
a) Antisprouting agent
b) Antiripening agent
c) Antioxidants
d) Antimicrobial agent
76. ______________ is the example of antiripening agent.
a) 2, 4, 5 trichlorophenoxy acetic acid
b) Maleic hydrazide
c) Sulphur dioxide
d) Sodium benzoate
77. The examples of thickening agents are ______________
a) Agar b) Amylose
c) Guargum d) All above
78. The most Commonly used leavening agents in bakery are
______________
a) Yeast b) Sodium bicarbonate
c) Sugar d) a & b
79. In the production of Carbonated beverages CO2
and ______________ are common additives used as
preservative.
a) Sodium Propionate b) Sorbic Acid
c) Benzoate d) Nitrates
80. Sorbic Acid and ______________ are the preservatives
used in bread preparation.
a)Sulphur dioxide b) Nitrites
c) Propionic Acid d) Benzoic Acid
81. The Final Products of alcoholic fermentation are
______________
a) Acetic acid + Water
b)Ethyl alcohol + Carbon dioxide
c)Ethyl alcohol + Water
d)All above
82. Saccharomyces cerevisiae is the example of
______________
a) Bacteria b) Fungi
c) Yeast d) Molds
83. Beer is produced from ______________
a) Wheat b) Barley
c) Corn d)Rice
84. Soy Sauce is the fermented product of ______________
a) Barley b) Wheat
c) Oat d) Soy beans
85. Cereals are fermented to produce ______________
a) Coffee b) Seasoning
c) Bread d) CHAPATTI
86. Tea is the example of fermentation______________
a) Alcoholic b) Non-alcoholic
c) Acetic d) None
87. The examples of fermented dairy products are
______________
a) Cheese and Yoghurt b) Butter and Cream
c) Cream and Ice Cream d) All above
88. ______________ is the acetic acid producing bacteria.
a) Acetomonas b) Saccharomyces
c) Streptococcus d) None
89. Vinegar is a product of ______________

fermentation.
a) Lactic b) Acetic
c) Alcoholic d) None
90. In dairy Industry ______________ bacteria are
most often used to convert milk sugar to lactic acid.
a) Streptococcus b) Lactobacillus
c) Acetobacter d) a & b
91. The term ______ is sometimes used to denote
both sensation and the substance.
a) Taste b) Aroma
c) Flavour d) All above
92. ______________ is present in rancid butter.
a) Propionic acid b) Pentanoic acid
c) N-butyric acid d)Caproic acid
93. Esters are similar to ______________

a) Alcohols b) Fatty acid
c) Aldehyde d) Ketones
94. Ethylbutyrate is well known for its ______________ like
aroma.
a) Banana b) Grape
c) Pineapple d) Guava
95. ______________ is well known for its banana like aroma.
a) Diacetyl b) Iso-amyl acetate
c) Nerol d) Ethyl butyrate
96. Diacetyl is present in ______________
a) Cultured butter b) Sour Cream
c) Butter milk d) All above
97. Delta lactones are important in ______________
a) Jams b) Jellies
c) Milk & milk products d) Pickles
98. Eugenol is important ingredient of oil of ______________
a) Olive b) Cloves
c) Nutmeg d) Cumin
99. ______________ is the example of flavor enhancer in meat
products.
a) Mono Sodium glutamate b) Sorbitol
c) Lecithin d) None
100. The enzyme that destroys Vit. B-1 is

______________
a) Oxalate b) Phenolase
c) Thiaminase d) None
101. _______________is the anaerobic or partially anaerobic
oxidation of carbohydrates with the help of enzymes.
a) Preservation b) Fermentation
c) Dehydration d) Pasteurization
102. Fermentation industries include
a) Baking b) Brewing
c) Wine making d) All above
103. Yoghurt, Cheese, Pickles are included in
a) Fermented foods b) Dehydrated food
c) Simple food d) Preserved food
104. C6H12O6 yeast 2C2H5OH + 2CO2
a) Lactic fermentation
b) Acetic fermentation
c) Alcoholic fermentation
105. _______________ is applied in the production of leavened
bread and alcoholic beverages.
a) Lactic fermentation b) Acetic fermentation
106. The fermentation in which sugars are converted into ethyl
alcohol and carbondioxide.
a) Lactic fermentation b) Acetic fermentation
107. Beer is produced from.
a) Corn b) Barley
c) Oat d) Wheat
108. Wine is produced from
a) Lemon b) Avocado
c) Grapes d) Grape fruit
109. Vinegar is a product of
a) Acetic fermentation
b) Lactic fermentation
110. C6H12O6 Bacteria CH3CHCOOH + H2O
a) Acetic fermentation
b) Lactic fermentation
111. Lactic acid bacteria utilize the sugars present in the foods
and convert them into lactic acid this process is called.
a) Acetic fermentation b) Lactic fermentation
112. Streptococcus Thermophilus and Lactobacillus bulgaricus
are Lactic fermentar in.
a) Meat industry b) Dairy industry
c) Fruit and Vegetable industry
d) Beverage industry
113. Lactic fermentation product from coagulated milk in dairy
industry is
a) Cheese b) Ice Cream
c) Skimmed Milk d) Milk Cream
114. Several yeasts can be used but most commonly species of
genus.
a) Streptococcus b) Lactobacillus
c) Leuconostoc d) Saccharomyces
115. Saccharomyces Cerevisae & Saccharomyces carlbergensis
are common species of yeast which are used in
a) Acetic fermentation b) Alcoholic fermentation
c) Lactic fermentation
116. _______________ is used in alcoholic fermentation
a) Yeast b) Bacteria
c) Algae d) Blue green Algae
117. C6H12O6 yeast 2C2H5OH +2CO2
a) Alcoholic fermentation
b) Acetic fermentation
c) Lactic fermentation
118. C2H5OH CH3COOH + H2O reaction take place
in the presence of
a) Yeast b) Acetic acid bacteria
c) Lactic acid bacteria
119. C6H12O6 CH3CHCOOH + H2O reaction
take place in the presence of
a) Yeast b) Acetic acid bacteria
c) Lactic acid bacteria
120. The breakdown of protienaceous material is referred to as
a) Autolysis b) Lipolysis
c) Proteolysis d)Radiolysis
121. The break down of fatty material is referred to as
a) Autolysis b) Lipolysis
c) Proteolysis
122. Naturally vinegar contain acetic acid
a) 8% b) 4%
c) 2% d) 5%
123. Radiolysis, a process by the application of ionizing
radiation may occur in_______________
a) Carbohydrates b) Protein
c) Water d) Lipids
124. Oxidation as well as condensation reactions similar to non
enzymatic browning due to irradiation have been observed
in_______________
a) Protein b) Carbohydrates
c) Lipids d) Water
125. Deamination, Oxidation, Polymerisation and
decarboxylation have been observed during irradiation
in_______________
a) Water b) Carbohydrates
c) Protein d) Lipids
126. Many reactions similar to oxidative rancidity during
irradiation have been observed in _______________
a) Water b) Carbohydrates
c) Lipids d) Protein
127. Which set of Vitamins in food are relatively sensitive to
application radiation
a) A, E, K, b) A, E, C, Riboflavin, B-1
c) A, Niacin, D, B-1, E d) D, A, E, K, C
128. The spinning process in fruits such as bananas, Tomatoes,
pears, Mangoes, Guava and others can be delayed by low
dose irradiation_______________
a) 280 – 380 GY b) 250 – 350 GY
c) 220 – 350 GY d) 200 – 300 GY
FILL IN THE BLANKS
1. Milk is the ____lacteal secretion___________ of mammary glands from different animals.
2. Milk Proteins is called___CASEIN_____________
3. Fat % age in milk is ___4 -8%_____________
4. Butter is an example of _WATER _______________ in
______OIL __________ emulsion.
5. Margenine is an example of _______WATER _________ in ___OIL _____________ emulsion.
6. lactoglobulins and. α.Lactalbumins are
_________WHEY PROTEINS_______
7. Favorable temperature for the microorganisms to grow in the milk is _____20-40___________
o
C.
8. Critical temperature for milk, is ____10____________ oC.
9. pH of milk ranges from 6.8-6.9________________
10. Prepasteurization process is also called ___THERMIZATION_________
o
11. Heat treatment at 121 C to kill the spore forming &- vegetative cells also called
_________STERILIZATION_______
12. During homogenization one globules of fat converts to _____2500___________ fat globules.
13. Casein is stable at _____140___________ oC .
14. _________RENNET_______ enzyme used in cheese making.
15. Casein is separated from the milk at pH ________4.5________ and temperature of
__________20 C______
16. The globular structure of casein is due to the presence of ________S-CONTAINING
AMINOACIDS________ amino acid.
17. Milk proteins are ---WHEY-----and----CASEIN------
18. Whey protein denatures at _________80_______ oC.
19. Whey proteins ___B-LACTOGLOBULINS, ALPHA LACTALBUMINS, BLOOD SERUM
ALBUMINS and IMMUNOGLUBULINS_____________ , ________________ ,
________________
20. Pectin is a polymer of ____RHAMNOGLACTURONS____________
21. Casein ______80__________% whey- protein
______20__________% of total milk.
22. _______KEPA _________ casein is the only protein which contains carbohydrate moiety.
23. Main constituent of carbonated soft drink
______FLAVOURED SYRUP__________ , _________WATER______AND,
__________CO2______
24. Milk fat contain about _____30___________% unsaturated fatty acids.
25. Fructose is also called ________FRUIT SUGAR/ LEVULAS________
26. 26. _____DEXTROSE___________ is also called corn sugar.
27. Fructose is also called ____LAEVULOSE____________
28. _______DEXTROSE_________ is also called D-glucose.
29. ________SUCROSE________ is the only non-reducing sugar.
30. ________LACTOSE________ is called milk sugar.
31. _______SUCROSE_________ is also called invert sugar.
32. _________SUCROSE_______ is also called table sugar.
33. Non-nutritive sugar used in foods ____sorbitol, saccharine, aspartame, cyclamate,
manitol____________ &- ______acesulfamek__________
34. Fats and oils are the esters of __GLYCEROLS______________ and
___FATTY ACIDS_____________
35. Fats and oils are commonly called as ______TRIGLYCERIDES__________
36. Fats are ________SATURATED________ fatty acids and solids at room temperature.
37. Unsaturated fatty acids called_______OILS_________ are liquid at room temperature.
38. Lipids are Soluble in _____organic solvents___________
39. Waxes are ________lipids________ in nature.
40. ________waxes________ are esters of fatty acids with alcohols other than glycerol.
41. Lecithin, the most commonly used emulsifier is _______PHOSPHOLIPID__
in nature.
42. Butter is called ________ANIMAL________ fat.
43. Margarine is called __________VEGETABLE______ fat.
44. Naturally occurring emulsifiers are ____LECITHEN____________ AND
_____CHPHALIN___________
45. Saturated fatty acids have ___________HIGH_____ melting points.
46. Removal of Solids from fats and oils at selected temperature is called
_______FRACTIONATION_________
47. Hydrolytic rancidity in fats &- oils is due to
_____LIPASE___________ enzyme.
48. Flavour of butter is due to _BUTYRIC ACID/ DIACETYL_______________
49. Collagen & elastin are collectively called as
______STROMA__________
50. In meat curing, NaNO3 is used for ___fixation of red color_____________
51. ____TRYPSIN____________ AND ____PEPSIN____________ are the examples of Proteolytic
enzyme.
52. ________SUCROSE________ is also called cane sugar.
53. Crude oil contains ____95____________ % of triglycerides.
54. Oil from animal is extracted by ____RENDERING____________
55. Fat &- oil are good source of vitamin ____Vit.E/ tocopherol____________
56. Any thick liquid in which tiny drops of fat &- oil are evenly distributed is called
________EMULSION________
57. The ratio of density of substance to the density of water is called __________SPECIFIC
GRAVITY______
58. The ratio of the sin of angle of incidence to the angle of reflection at a given
temperature is termed as ____REFERECTIVE INDEX____________
59. The residue remaining after incinerating the product is called ______ASH__________
60. World used method of meat slaughtering are ____STICKING____________
, ___________KOSHER_____ ,
_________HALAL_______
61. The changes take place after slaughtering is called
________RIGOR MORTIS________
62. The organic acid present in apples __MALIC ACID______________
63. Organic acid present in spinach is ____OXALIC ACID____________
64. ___TARTERIC ACID_______ is present in grapes.
65. _____________ISOCITRIC ACID___ is present in black berries.
66. __________SENESCENCE______ is the period when the anabolic biochemical process given
way to catabolic process.
67. ________RIPINNG________ is the final stage of maturation &- initial stage of senescence.
68. _________MATHIONINE_______ is precursor of ethylene.
69. ______CAROTENOID__________ is lipid soluble coloring pigment.
70. __________QUINON______ color pigment is formed during browning.
71. _____________HEMICELLOLOSE___ is called dietary fiber.
72. Gluten is a combination of two subunits (proteins)
_________GLIADIN_______ &- ____GLUTENIN____________
73. Protein _______GLIADIN_________ gives elasticity to the wheat flour.
74. Protein _________GLUTENIN_______ gives strength/resistance to the wheat flour.
75. _________GERM_______ is a reproductive part of the wheat grain.
76. Botanical name of wheat _______TRITICUM AESTIVUM_________
77. Addition of nutrients which are lost during processing is called
_________ENRICHMENT_______
78. Addition of nutrients which already absent/naturally absent in food is called
_____________FORTIFICATION___
79. ______HEMICELLULOSE__________ is polymer of plant material which can not be digested
by human digestive tract.
80. ________GRADING________ is the listing of characteristics which considered to be important
by buyers & sellers.
81. _________FARINA_______ is prepared from common wheat.
82. _____SEMOLINE___________ is prepared from durum wheat.
83. Straight Grade Flour (SGF) is ______72__________% of the flour.
84. SGF Stands for ________SYTAIGHT GRADE FLOUR________
85. _____RICE___________ is 2nd in the production in the world after wheat.
86. _________INTACT KERNEL_______ are those Kernal which do not break after cooking &-
during cooking.
87. Benzoylperoxide is ________BLEACHING________ agent in wheat flour.
88. 20% of difference of short &- long patent flour is
___________CUT OF FLOUR_____
89. ____________SHORT PATENT____ is 45% of the total product.
90. __________LONG PATENT______ is 67% of the total product.
91. In composition of wheat bran is ____15____________ %, germ __________2-3______
% &-endosperm
__________83______ %.
92. In apple disorder due to deficiency of calcium is ________BITTER PIT________
93. Deposition of fat in muscle fibers &- make them tender is called
_________MARBELING_______
94. Fruit generally contains _____80___________ % water.
95. __________DATES______ have higher sugar than all other fruits.
96. Avocado &- olive contain _____20___________ %, _______15_________ % oil droplets
respectively in cells.
97. _______CITRIC ACID_________ &- _______MALIC ACID_________ are pre-dominant acid
in the fruits &- vegetables.
98. _____RESPIRATION___________ is the process in fruits &- vegetables take off O 2 (oxygen) &-
give off CO2 (Carbon dioxide).
99. __________ANABOLIC______ is synthetic phase in senescence.
100. _______CATABOLIC_________ is destruction phase in senescence.
101. The difference b/w Climetric &- non-Climetric fruit is due to the differences in
________RESPIRATION RATE________ &- __________ETHYLENE
PRODUCTION______ .
102. Food which are except the main oil dishes are called________SNACK FOODS_____________.
103. ___HELATINIZATION_____________ is the stage when starch is converted into gelly.
104. Water absorption capacity of flour depends upon the _____QUALITY___________ &-
____QUANTITY____________ of protein.
105. The ability of flour to withstand fermentation process &- to produce a satisfactory loaf over a
period of time is called _______TOLERANCE_________ of flour.
106. Flour with pH value below _5_______________ is generally too acidic &- give poor results in
bread making.
107. The range of pH for satisfactory bread making flour is
________5.5-6.5________
108. ______ASPERGILLUS ORYZAE__________ is also called as bread mold.
109. Honey contains 20% moisture but does not show the growth of any mold or yeast because water
in honey is _____PHYSICALLY___________ bounded & have
a
_______LOW_________ water activity.
110. In both plants &- animals the primary source of energy is ________CARBOHYDRATE________
111. Copper, Iron, Light, heat & oxygen _______PRO-OXIDANT_________ in oxidation.
112. _________VITAMINS_______ small organic molecules required for growth, development &-
maintenance of human body.
113. ____________FAT____ soluble includes Vit. A, D, E & K.
114. _______WATER_________ soluble include B 1, B2, Niacin B6,
B12 folic acid, biotin.
115. Vit. _________A_______ is also called retinol.
116. Vit. _________A_______ is also known as visual pigments.
117. Vit. __________A______ is used to fortify margarine &- skimmed milk.
118. Vit. __________D______ is used to fortify vegetable ghee, margarine &- other milk products.
119. Vitamin C as also known as ______ASCORBIC ACID__________
120. Vitamin B3 is also called ________NIACIN________
121. Folic acid is also known as _________PTERYOGLUTEMIC ACID_______
122. ______MINERALS__________ inorganic elements in food have been classified into 2 groups
according to their requirement in the body.
123. Na, K, Ca, Mg, P, S &- Cl are the ____MAJOR____________ group of minerals.
124. Fe, Cu, CO, MO, Zn, I2, Fl, Se are the ___MINOR_____________ group of minerals.
125. Al, B, Ni, Sn, Cr used as packaging material are __________INERT______ metals.
126. Deficiency of I2 cause ______GOITER/PARATHYROIDISM__________ in man.
127. When certain fruits & vegetables cut & placed in air for sometime they become brown.
This is called ________ENZYMETIC________ browning.
128. When sugar heated above 300oC, a brown insoluble
colloidal is formed. This is called ____NON-ENZYMETIC BROWNING____________
129. In ________MAILLARD REACTION________ the amino group of protein & aldehyde group
of reducing sugar condense together & produce 4- hydroxymethyl furfural which’s brown in color.
130. Digestion occurs in _____ELEMENTARY CANAL___________
131. Below or above consumption of one or more nutrients than the requirement of body is called
______MALNUTRITION__________
132. _______UNDER NUTRITION_________ is the consumption of nutrients less the requirement
of body.
133. ________BALANCE DIET________ is that diet which contains sufficient amount of all the
nutrients (Water, CHO, Proteins, Fat, fiber etc).
134. SNF stands for __________SOLID NOT FAT______ in milk.
135. Milk mainly consists of three main component as ______WATER__________ ,
___________FAT_____ ,
_____PROTEIN___________
136. _________CASEIN_______ is present in the form of calcium casenate phosphate complex.
137. Yeast reproduce by ___________BUDDING_____ , &-
________FISSION________
138. __________S-CEREVISAE______ , ______S-CARLBERGENSIS__________ important
industry yeast.
139. HACCP stands for __HAZARD ANALYSIS AND CRITICAL CONTROL
POINT______________
140. Fermentation in cereals &-cake is ________UNDESIREABLE________ due to production at
acid &- alcohols.
141. Ropiness problem in bread is caused by the bacteria. ---BACILLUS SUBTILLIS--
142. Liquid medium for bacterial growth is termed as _________BROTH_______
143. Nutritional material used for the growth of microorganisms is called as _______CULTURE
MEDIA_________
144. __________FOOD ANALYSIS______ is a branch of analytical chemistry which deals with the
determination of chemical composition or change in composition or additives or adulterants or
contaminants in food by using various techniques.
145. __________CHEMICAL ANALYSIS______ is also called as proximate or routine analysis.
146. _________SENSORY EVALUATION_______ is done by senses, it requires panels of experts
which may be trained or untrained.
147. Expectation error, stimulation error, logical error, Hallo effect, suggestion, contrast effect &-
positional bias the factors that effect ________SENSORY EVALUATION________
148. IFST Stands for ___INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY_____________
149. NFE stand for _____NITROGEN FREE EXTRACT___________
150. AA0CC Stands for ____AMERICAN ASSOCIATION OF CEREAL CHEMISTS____________
151. Equiv wt. of citric acid is ___70_____________
152. Equiv wt. of tartaric acid is ___75_____________
153. Equiv wt. of Malic acid is _______67_________
154. Equiv wt. of acetic acid is __60______________
155. ____ASCORBIC____________ acid is a vitamin as well.
156. N2 is multiplied with _________6.25_______ to obtain percent protein.
157. HPLC stands for _________HIGH PERFORMANCE LIQUID CHROMATOGRAPHY_______
158. _______CHROMATOGRAPHY_________ is a separation technique in which a mixture is
separated into its constituent parts.
159. GLC stands for ______GAS LIQUID CHROMATOGRAPHY__________
160. Ratio of the water vapor pressure (at a given temperature) in equilibrium with a food to the vapor
pressure of water at the same temperature is called ______WATER ACTIVITY__________
161. Many fruits contain a gelling or thickening substance, ________PECTIN________ , which
incidentally is responsible for the setting or getting of conserves Jams.
162. __________PECTINASE______ enzyme break down the pectin.
163. The most common scale for preference testing is the nine point ___________HEDONIC
SCALE_____
164. _________GLYCOGEN_______ is animal starch.
165. The most abundant carbohydrate component of plant cell wall is
_______CELLULOSE_________
166. Glycolysis takes place in _____CYTOPLASM___________
167. Anaerobic breakdown of glucose into pyruvic acid in cytoplasm of cell is called
________GLYCOLYSIS________
168. All the enzymes _____PROTEIN___________ in nature, except RNA.
169. Amino acids which are not synthesized in the body
according to its requirement are called ______ESSENTIAL__________
170. The Amino acids which can be synthesized in the body according to the requirement
of system called _____NON-ESSENTIAL___________
171. A pH value at which a molecule has both positive &- negative charge &- have no net charge &-
molecule is electrically neutral is called _______ISOELECTRIC POINT_________
172. Ethylene production in case of climetric fruit is ______HIGH__________
173. The real cause of degreening in nature fruit is
_________ETHYLENE_______
174. Natural Ripening agent in fruits is ____ETHYLENE____________
175. Moldiness in bread is caused by ______R.NIGRICAN__________,
_______R.STOLINIFER_________ , &- _______P.EXPANSUM_________
176. White spots on bread is the indication of ____CHALKY____________ bread.
177. _______TRICHOSPORUM VARIABLE_________ Yeast like fungi cause chalky.
178. ___________RED_____ bread is resulted from the growth of pigmented bacteria___ SERETIA
MARCESCENCE _____________
179. For bread making, the dough pH should be
________5-5.5________
180. Ca or Na propionates or sorbic acid is used to inhibit _________MOLD_______ growth in bread.
181. ________GUAVA________ is a rich source of Vit. C.
182. _______NICOLAS APPERT_________ is father of canning.
183. Protein is present in milk as __SUSPENSION______________
184. ISO stands for __INTERNATIONAL STANDARD ORGANIZATION______________
185. Pickles are preserved by ____FERMENTATION____________
186. Bacteria involved in pickle preservation are _____LACTIC ACID
PRODUCING BACTERIA___________
187. Sugar, act as preservative at concentration of above _________50_______ %.
188. Blanching is also known as ___SCALDING_____________
189. CAS stands for ____CONTROLLED ATMOSPHERE SYSTEM____________
190. ________IRON________ , __VIT. B-COMPLEX______________ are lost during the process
of milling of wheat flour.
191. Use of sulphurdioxide &- benzoic acid is common in the _______FRUIT_________ , &-
______VEGETABLE__________ industry.
192. In baking, where mould growth is feared
______PROPIONATES__________ are employed.
193. Two immiscible solution make miscible is called
__________EMULSION______
194. Mayonnaise is the example of _____EMULSION___________
195. In the production of vegetable Ghee _____NICKLE___________ catalyst is used.
196. ____________LACTOSE____ is the only sugar which’s not fermented by yeast.
197. __________PASTEURIZATION______ is a heat treatment (65 oC – 68oC) to kill vegetative
forms of cell life in liquid.
198. High % age of sucrose will _____SLOW DOWN/ DECREASE___________ the rate of
fermentation.
199. Generally sucrose % age used in fermentation of flour _______1-2_________ %.
200. Starch may be composed of ________AMYLOSE________ &-
________AMYLOPECTIN________
201. LTLT stands for _____LOW TEMPERATURE-LONG TIME___________
202. HTST stands for _____HIGH TEMPERATURE- SHORT TIME___________
203. UHT stands for ________ULTRA HEAT TREATMENT________
204. Dextrin is hydrolytic product of ___STARCH_____________
205. Starches _____INSOLUBLE___________ in cold water.
206. Stickiness/buckiness in the dough is the result of ______OVER MIXING__________ of flour.
207. __________PROTOPECTIN______ is the precursor of pectin.
208. Propectin is _________INSOLUBLE_______ in water.
209. Pectin is ________SOLUBLE________ in water.
210. The brine is tested by a hydrometer commonly called ________SALOMETER________
211. All the egg cholesterol is present in egg
________EGG YOLK________
212. Flavour is a combination of __TASTE, SMELL AND FEEL
213. ________________MONOSODIUM GLUTAMATE--- is flavour intensifier used in meat &
meat products.
214. FDA stands for _____FOOD AND DRUG ADMINISTRATION___________
215. __________FLESH______ is any edible part of in striated muscle of an animal.
216. _______STARCH_________ is the reserve form of energy in plant.
217. Principal pigment present in muscle cells of meat is _________MYOGLOBIN_______
218. Myoglobin, a red emulated protein closely related to _________HAEMOGLOBIN_______ of
the RBC.
219. -amylase converts starch into ____DEXTRIN____________
220. - amylase converts Dextrin into ______MALTOSE__________
221. Starch is hydrolysed by ________ACID________ &- ___________ENZYME_____
222. Yellow color of corn is due to the ______CAROTENOID__________ color pigment.
223. White color of milk is attributed by ____CALCIUM____________
224. ______REFERACTOMETER__________ is the instrument used to measure TSS. (Total soluble
solids).
225. Refrectometer is calibrated at ____20____________ oC.
226. ____________STANDARD SOLUTION____ is that sluion whose concentration is known.
227. H2SO4 is standardized by ____NAOH____________
228. Oxidizing agent ________INCREASES________ the gluten strength.
229. Reducing agent _____DECREASES___________ the gluten strength.
230. Ash contents more in ____BRAN____________ portion of the wheat grain.
231. Brown color of flour is due to ____BRAN____________ portion.
232. Baking powder is composed of _________NaHCO3_______ , and acid, salt &- starch.
233. _____STARCH___________ in baking powder act as
_________ANTICAKING_______ agent
234. In case of fruit canning _____SUGAR SYRUP___________ is filled in b/w in spaces of the
pieces of fruits.
235. In case vegetable &-meat canning ______BRINE__________ is filled in cans.
236. Suitable head space ____1/8____________ to
________3/16________ inch is left n can. so that when can closure is finally accomplished, it
will help in further processing.
237. ______COLLAGEN__________ and ________ELASTIN________
are important meat proteins.
238. Lettuce &-spinach grouped under ________LEAFY________ vegetables.
239. Artichoke &- asparagus are under the group of
_____FLOWER, STEM___________ vegetables, respectively.
240. Cucumber, egg plant &- tomato are _________FRUIT_______ as well as vegetables.
241. Carotenoid are _____INSOLUBLE___________ in water but
____SOLUBLE____________ in lipid.
242. ADA (Azodicarbon amide), Potassium bromate, ascorbic acid, cystene are the example
of____MATURING____________ in flour.
243. Salometer is used to measure ______SALT__________ % in a compound.
244. _________PROXIMATE_______ analysis gives useful information, particularly from the
nutritional &- biochemical point of view.
245. ________ULTIMATE________ analysis refers to the determination of a particular element or
a compound present in the material.
246. The ____PROXIMATE_______ consists in determining the % ages of the moisture, ash, acidity,
crude fat or other extract, protein, sugars &- crude fiber, the sub total subtracted from 100
represents the amount of carbohydrates other than sugars, but includes, gum, starch pectin etc.
247. __________INVERT SUGAR______ reduces the copper in Fehling’s solution to red, insoluble
cuprous oxide.
248. Lane &- Eynon Method is used to determine the
_____SUGAR CONTENT___________ in a food sample.
249. Nitrogen content is estimated by the _____KJELDHAL METHOD___________ method which
is based on the determination of the amount of the reduced nitrogen present in the sample.
250. The crude fiber consists largely of ____CELLULOSE____________ together with a little
_________LIGNIN_______
251. Agar Agar is used to _________SOLIDIFY_______ the medium.
252. Most of the earth bacteria can’t utilize the agar so media remain __________SOLID______
253. The needle use for inoculating the culture is made up of
_______PLATINUM_________
254. __________THERMIZATION______ is called Pre-Pasteurization process.
255. Enzyme __________RENNIN______ is used for cheese making.
256. Flavors are ___________AROMATIC VOLATILE_____ compounds.
257. Red color of tomato is due to _________LYCOPENE_______
258. Food processor classifies all foods into three broad categories _________STABLE_______ ,
________SEMI-PERISHABLE________ , &-
___________PERISHABLE_____
259. Cakes in which the weight of sucrose is equal to or exceeds that of the flour are called _____HIGH
SUGAR CAKES___________
260. Cakes in which the wt. Of sucrose is less than that of flour called ___LOW SUGAR
CAKER_____________
261. In cakes &- cookies _______SUCROSE_________ is one of the principal ingredient, which
makes for tenderness.
262. High sugar cakes very sweet &- have _FINE_______________ texture with few tunnels.
263. Fuller’s earth is used to remove ______PIGMENTS__________
264. Mayonnaise is an emulsion of _____OIL IN WATER___________
265. _______LARD _________ is called pig fat.
266. ________TALLOW ________ is called animal fat.
267. ______MILK__________ is the example of H2O in oil emulsion.
MCQs
Q 1. Chilling injuries arising from the exposure of the products to a temperature
a. above the normal physiological range
b. below the normal physiological range
c.under poor ventilation condition
d. in CA storage
Q 2. The volatile toxic substances accumulate in the tissue when fruit are stored in an
environment of
a. above the normal physiological range
b. below the normal physiological range
c.under poor ventilation condition
d. in CA storage
Q 3. What is the form of membrane lipids in fruits and vegetables that are resistant to
chilling .
a. semmifluid
b. fluid
c. rigid
d. solid
Q 4. Fresh fruits, and vegetables as apples, oranges and carrots, keep best at temperature
a. below freezing
b. above freezing
c. at freezing
d. 20С
Q 5. “Surface pitting” is a characteristic chilling injury in
a.apple
b.pineapple
c. citrus
d.banana
Q 6. “Internal discolouration” is a common symptom of chilling injury in
a.apple
b.pineapple
c. citrus
d.banana
Q 7. The pH of fruit tissues is generally
a. ≤ 5
b. ≥ 5
c. ≥ 7
d. neutral
Q 8. Which organic acid present in apple
a. malic acid
b. citric acid
c. tartaric acid
d. benzoic acid
Q 9. For storing different kinds of fruit together it is essential that their temperature
requirement
a. should be same
b. should not same
c. may be different
d. none of above
Q 10. Pre-cooling of fruit and vegetables is done at a temperature
a. 5-10°С
b. 10-12°С
c. 15-17°С
d. 15-20°С
Q 11. Which antioxidant is abundant in citrus fruit
a. Carotenoid
b. Ascorbic acid
c. Tocopherol
d. Fiavonoid
Q 12. Lycopene present in
a.Citrus
b. Tomato
c. Mango
d. Cucumber
Q 13. In most fruit juices the major portion of total soluble solids is consists of
a. Salt
b. Sugar
c. Vitamin
c. Mineral
Q 14. The enzyme which is responsible for browning of fruit and vegetables is
a. Lipo-oxidase
b. Polyphenol-oxidase
c. Amylase
d. Protease
Q 15. The enzyme which produce bad smelling aldehydes in vegetables
a. Lipo-oxidase
b. Polyphenol-oxidase
c. Amylase
d. Protease
Q 16. The microbiological and nutritional shelf life of minimally processed food should
be preferably up to
a. 30 days
b. 21 days
c. 7 days
d. 10 days
Q 17. The quality problem for sliced apple and potato is
a. Enzymatic browning
b. Lypolytic rancidity
c. Hydrolytic rancidity
d. Putrefaction
Q 18. . Enzymatic browning in fruits and vegetables require
a. Oxygen
b. Enzyme
c. Copper and substrate
d. All of above
Q 19. The purpose of edible coating in minimally processed fruit and vegetables are
a. Lower respiration
b. retard ethylene production
c. Sealing volatile flavor
d. All of above
Q 20. In high oxygen modified atmosphere packaging the temperature should be in the
range of
a. 0-3°С
b. 5-10°С
c. 10-15°С
d. < 20°С
Q 21. HP processing of fruit and vegetables mean
a. High performance
b. High pressure
c. High pasteurization
d. None of above
Q 22. Apples develop “brown heart” a disorder due to accumulation of toxic substances if
a. Oxygen supply is increased during storage
b. Oxygen supply is reduced during storage
c. Carbon dioxide is increased during storage
d. Carbon dioxide is reduced during storage
Q 23. Fruits like banana , figs, grapes are more susceptible to development of “black
mould rots” due to
a. Rizopus
b. Penecillium
c. Aspergillus niger
d. Gloeosporium
Q 24. Criteria for harvesting of tomatoes are
a. colour
b. % sugar and % acid
c. oil
d. a and b
Q 25. The post harvest losses are
a. Qualitative
b. Quantitative
c. Physiological
d. All of above
Q 26. Most commonly processed juice is
a. Apple juice
b. Orange juice
c. Pineapple juice
d. Strawberry juice
Q 27. The causes of post harvest losses are
a. Physiological deterioration
b. Mechanical damage
c. Diseases, insect and pest
d. a, b, and c
Q 28. Stages of post harvest losses are
a. Harvesting
b. Packaging
c. Transportation / storage
d. All of above
Q 29. True teas come from which portion of plant
a. Leaves
b. Beans
c. Stem
d. Tuber
Q 30. In drying of fruit which chemical is used to minimize browning
a. Carbon dioxide
b. Sulpher dioxide
c. Benzene
d. Chlorophyll
Q 31. The alkalinity of water that used for beverage must be low
a. For neutralization of acid
b. For prevention of neutralization of acid
c. To prevent corrosion
d. None of above
Q 32. Total solids for water to be used in preparing fruit juice beverage should not exceed
a. 500ppm
b. 400ppm
c. 300ppm
d. 200ppm
Q 33. How much produced is wasted due to improper post harvest handling
a. about 40%
b. 10%
c. 5%
d. 2%
Q 34. Best timing of harvesting of fruit during the day is
a. Evening
b. Morning
c. Early morning
d. After noon
Q 35. The fruit which are harvested by hand
a. Apple
b. Citrus
c. Tomato
d. All of above
Q 36. The main types of mechanical damages are
a. Cuts
b. Compression / rubbing
c. Impacts
d. All of above
Q 37. Beverages are consumed for-

a. Food value
b. Thirst quenching
c. Stimulating effect
d. All of these .
Q 38. Beverage are classified as
a. Carbonated
b. Non-Carbonated mildly alcohol
c. Non-Carbonated stimulating beverages
d. All of these
Q 39. Which of the following is stimulating beverage
a. Coffee
b. Soft drink
c. Pure juice
d. Milk
Q 40. The major ingredients of carbonated soft drink in addition to water is
a. CO2
b. Sugar
c. Flavoring
d. Acid
e. All of these
Q 41. The most common sugar used in soft drink
a. High fructose corn syrup
b. Sucrose
c. Maltose
d. Lactose
Q 42. The sugar contributes to beverage
a. Sweetness
b. Calories
c. Body and mouth feel
d. All of these
Q 43. No calories soft drinks are sweetened with non-nutritive sweeteners such as
a. Saccharin
b.Cyclamate
c. Above two
d. Sucrose
Q 44. The percentage of water in carbonated soft drink is
a. 92%
b.60%
c. 70%
d. 50%
Q 45. For preparing of fruit juice beverage the maximum alkalinity level for water is
a. 50ppm
b. 60ppm
c. 40ppm
d. 30ppm
Q 46.Total soluble solids for ready to drink beverage shouldbe
a. 20%
b. 65%
c. 14%
d. 48%
Q 47. The maximum concentration of alcohol in beer is
a. 3-6%
b. 8-7%
c. 10-15%
d. 15-12%
Q 48. Which of following include in fermented beverage
a.Squash
b.Lassi
c.Syrup
d.Milk
Q 49. Antinutritional factor in tea is
a. Caffein
b. Tannin
c. Phytates
d. Oxalates
Q 50. Recomended brix for syrup preparation is
a. 65-70
b. 70-80
c. 50-55
d. 40-50
Q 51. Recommended brix for squash preparation is
a. 60-70
b. 45-50
c. 20-30
d. 30-40
Q 52 …………. enzyme is present in malted beverages
a. Lipase
b. Protease
c. Amylase
d.Phenolase
Q 53. Most common ingredient for beer is
a. Barley
b. Rice
c. Sorghum
d. Oat
Q 54. Most common germicidal for water treatment is
a. Nitrogen
b. Chlorine
c. Benzene
d. Nitrous oxide
Q 55. Fruit punches are made by mixing
a. 25% of total fruit juice and 65% of sugar
b. 25% of total fruit juice and 45% of sugar
c. 45% of total fruit juice and 25% of sugar
d. None of above
Q 56. Advantages of carbonation are
a. Pungent taste
b. Anaerobic condition
c. a and b
d. None of these
Q 57. The concentration of carbon dioxide in carbonated beverages varying from
a. 1-8 g/L
b. 8-16g/L
c. 16-32g/L
d. 32-40g/L
Q 58. There should be atleast ……… % of pulp in fruit drink
a.10%
b.20%
c. 30%
d. 40%
Q 59. In soft drink flavours are stable to which temperature
a. 20°C
b. 38°C
c. 45°C
d. 54°C
Q 60. For black tea prcessing , fermentation of rolled leaves is done
a.0.5-1h
b.2-5h
c.8-10h
d.12-15h
Q 61. Principle method to dehydrate coffee beans extract
a. Tunnel drying
b. Drum drying
c. Spray drying
d. None of above
Q 62. Ripening of fruit requires
a. Hormone
b. Enzymes
c. CO2
d. Oxygen
Q 63. CA storage stands for
a. Controlled atmosphere
b. Centrally air conditioned
c. Completely air conditioned
Q 64. Main objective of vegetable blanching is
a. Inactivation of bacteria
b. Inactivation of enzymes
c. Fixation of color
d. Removal of tissue gas
Q 65. Causative spoilage organisms of dried fruits and vegetables are
a. Mould
b. Yeast
c. Bacteria
d. All of them
Q 66. Bacterial growth is generally impossible when water activity reduces below
a. 0.80
b.0.70
c. 0.60
d. 0.90
Q 67. Fermentation involved in mango pickle production is
a. Butyric acid
b. Lactic acid
c. Acetic acid
d. Alcoholic
Q 68. Potassium Sorbate in fruits and vegetable preservation is most effective against
a. Yeast
b. Mould
c. Mould & yeast
d. Bacteria
Q 69. Organic acid as preservative are particularly effective against
a. Putrefaction
b. Rancidity
c. Autolysis
d. Lipolysis
Q 70. Storage life of fruits and vegetables is extended by keeping them in an atmosphere
a. High in CO2 & low in oxygen
b. High in oxygen & low in CO2
c. At low temperature
d. At high relative humidity
Q 71. The enzyme used in fruit juice industry
a.Pectin
b. Gelatin
c.Fixin
d. Bromalin
Q 72. Most suitable method of fruit juice concentration
a. Freeze concentration
b. Low temperature vacuum evaporation
c. High speed high evaporation
d. Reverse osmosis
Q 73. Fruit flavour is complex of
a. Taste and color
b. Taste and appearance
c. Taste and aroma
c. All of above
Q 74. Plant hormone that play a key role in the ripening and senescence of fruits and
vegetables is
a. Papain
b. Auxins
c. Ethylene
Q 75. Which crops have the natural dormancy period
a. Bulb crops
b. Root crops
c. Tuber crops
d. All of the above
Q 76. Most suitable material for canning of vegetables is
a. Glass
b. Tin plate
c. Plastic
d. Aluminum
Q 77. Most suitable method for vegetable blanching is by
a. Hot water
b. Steam
c. Hot air
d. Microwave
Q 78. Temperature, concentration of CO2 & oxygen are the main environmental factors
which influence the
a. Rate of growth of fruits & vegetables
b. Rate of respiration
c. Yield
d. All of the above
Q 79. The fruit which is injured by exposure to temperature less than 11 ◦C is
a. Apple
b. Pear
c. Orange
d. Banana
Q 80. The main environmental factor in determining the rate of transpiration is
a. Temperature
b. Oxygen
c. Carbon dioxide
d. Relative humidity
Q 81. Toxins produced during aerobic respiration of plant tissues that kills the cells if not
removed are
a. Ethyl Alcohol & acetaldehyde
b. Formaldehyde
c. Phytate
Q 82. “Bitter pit” a storage disorder of apple is caused by any one of the following
deficiency of the tissue
a. Iron
b. Calcium
c. Nitrogen
d. Potassium
Q 83. Soft rot of citrus fruits is due to
a. Pencillium
b. Rhizopus
c. Mucor
d. Aspergillus
Q 84. Criteria for harvesting of citrus fruits is based on
a. Color
b. Iodine
c. Percentage of oil
d. Sugar and acid ratio
Q 85. Relative humidity generally recommended for the storage of fruits is
a. 70-80%
b. 90-100%
c. 85-95%
d. less than 70%
Q 86. In CA storage oxygen concentration is reduced from 21 % to
a. 15 %
b. 10%
c. 3%
d. 7 %
Q 87. Eutectic temperature is the temperature at which product a.
a. Starts to freeze
b. About to freeze
c. No more freezable water is left
Q.88. Chocolate liquor is a
a. Beverage
b. Semi plastic food
c. Plant extract
d. None of above
Q.89. The word “tea” is of
a. Greek origin
b. Egypt origin
c. Chinese origin
d. Srilankan origin
Q.90. Sparkling water consist of carbonated distilled water and salts in which CO 2 gas is
added at the rate of
a. 0.1-0.2 volume
b.0.2-0.3 volume
c. 4-5 volume
d. 0.7-0.8 volume
Q.91. Proper flavour and aroma of coffee is associated with
a. Drying coffee beans
b. Curing coffee beans
c. Roasting
d. All of above
Q.92. Stimulating effect of coffee is due to
a. Caffeol
b. Caffeone
c. Caffeine
d. Tanin
Q.93. Caffeine in coffee is present in the range of
a. 5-6%
b. 1-1.8%
c. 10-12%
d. 12-15%
Q.94. Ion-exchang resins are not preferred for water purification because of
a. High cost
b. Less Senstitivy
c. Inefficiency
d. All of the above
KEY
Q 1. b. Q 44. a. Q 87 c
Q 2. c. Q 45. a. Q.88 b
Q 3. a. Q 46. c. Q.89. c
Q4 b. Q 47. a. Q.90 c
Q 5. c. Q 48. b. Q.91. c
Q 6. b. Q 49. b. Q.92. c
Q 7. a. Q 50. a. Q.93. b
Q 8. a. Q 51. b. Q.94. a
Q 9. a. Q 52. c.
Q 10. c. Q 53. a.
Q 11. b. Q 54. b.
Q 12. b. Q 55. a.
Q 13. b. Q 56. c.
Q 14. b Q 57. a.
Q 15. a. Q 58. a.
Q 16. b Q 59. b.
Q 17. a. Q 60. b.
Q 18. . d Q 61. c.
Q 19. d. Q 62. b.
Q 20. a. Q 63. a.
Q 21. b. Q 64. b.
Q 22. b. Q 65. a.
Q 23. c. Q 66. d.
Q 24. d. Q 67. b.
Q 25. d. Q 68. c.
Q 26. b. Q 69. a.
Q 27. d. Q 70. a.
Q 28. d. Q 71. a.
Q 29. a. Q 72. a.
Q 30. b. Q 73. c.
Q 31. b. Q 74. c.
Q 32. a. Q 75. d.
Q 33. a. Q 76. d.
Q 34. c. Q 77. c.
Q 35. d. Q 78. b.
Q 36. d. Q 79. d.
Q37. d. Q 80. d.
Q 38. d. Q 81. a.
Q 39. a. Q 82. b.
Q 40. e. Q 83. b.
Q 41. a. Q 84. d.
Q 42 d. Q 85. c
Q 43. c. Q 86. c
Fwd: Comprehensive Exam, Spring 2020
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Hassan Raza <syedraza.hassan87@gmail.com> Wed, Jun 9, 2021 at 7:47 PM

To: ranadanish581@gmail.com
---------- Forwarded message ---------

From: SYED ALI AKBAR BUKHARI <syedaab4@gmail.com>
Date: Mon, Jun 7, 2021, 4:31 PM
Subject: Fwd: Comprehensive Exam, Spring 2020
To: <syedraza.hassan87@gmail.com>
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From: Google Forms <forms-receipts-noreply@google.com>
Date: Mon, 29 Jun 2020, 11:34
Subject: Comprehensive Exam, Spring 2020
To: <syedaab4@gmail.com>
Thanks for filling out Comprehensive Exam, Spring 2020

Here's what we got from you:
Comprehensive Exam, Spring 2020

Exam Date: 29/06/2020
Email address *
syedaab4@gmail.com
Name *
SYED ALI AKBAR BUKHARI
Registration Number ( ag number ) *
2016-ag-6512
CNIC Number *
3310691545765
Front Page (Scanned) of University Student Card
Submitted files
uni card front - SYED ALI AKBAR BUKHARI.JPG
Back Page (Scanned) of University Student Card
Submitted files
uni card back - SYED ALI AKBAR BUKHARI.PNG
Quiz Code
Quiz code will be provided by the teacher one minute before the exam
Quiz Code *
On exams day, this code will be provided by Teacher just before the exams.
10405
Quiz Section
Answer All Questions and submit within given time limit.
Rice, barley and maize are the examples of covered caryopsis *
True
False
All monocots are cereals but all cereals are not monocots. *
True
False
Fixed investment in a food industry is required for payment of land and utility bills.
*
True
False
Albumin is the principal protein in milk *
True
False
The iodine value measures the amount of saturated fatty acids *
True
False
In CA storage, the concentration of CO2 is below 10%
True
False
The most germicidal wavelength commercially used for irradiation of food is 200-
280nm *
True
False
Tomato juice contains 15% solids *
True
False
Crystallization” is physical defect mainly observed in sugar based products *
True
False
Addition of too hard water in bread dough results in sticky dough *
True
False
Japonica rice become sticky on cooking *
True
False
Sulphuric acid is the example of primary standard solution *
True
False
Starch is composed of 50% amylose and 50% amylopectin *
True
False
Any operation that alter the food value is Food Science. *
True
False
Sugars when heated intensely turn brown due to Maillards reaction *
True
False
The time required to kill microorganism at a given lethal temperature is known as Z

value *
True
False
Majority of enzymes are destroyed at a temperature 70-80 oC. *
True
False
Water soluble fractions of dietary fibre do not include *
Pectins
Gums
Mucilages
Lignins
Which of the following is not a function of water in the human body: *
Regulation of body temperature
Regulation of body mass
Medium for chemical and biochemical reactions
Participation in chemical reactions
Which foods are best source of energy in the body *
Cereals and cereal products
Legumes and pulses
Roots and tubers
Fats and edible oils
Deficiency of folic acid results in *
Pernicious anaemia
Megaloblastic anaemia
Anaemia
None of the above

Balanced diet is one that contains: *
Fried snacks
Egg and milk proteins
All nutrients in the proportions required by an individual
All essential amino acids in required proportion
An important role of Vit. E in human body is: *
Clotting of blood
Acts as antioxidant
Prevents beriberi
Prevents bleeding of gums
If the sweetness of sucrose is hundred units, what is the sweetness of glucose: *
74 units
16 units
32 units
174 units
The end products of a food processing industry must be: *
Nutritious
Wholesome
Safe
All of the these,

Fresh milk from a healthy cow is practically free from: *
Whey
Lactose
Bacteria
None of the above
Lipolysis is breakdown of: *
Protein
Carbohydrate
Vitamin
Fat
Food security means *
Adequacy of food
Ample access to food
Reliability of both supply and access
All of these
Tomato is a good source of vitamin *
Vitamin A
Vitamin B
Vitamin C
None of these
Following starches are preferred In confectionery *
Low amylose
High amylose
Cross linked
None of the above
Buffalo milk fat percentage ranges in between: *
5 - 6.5
2.5 - 4.5
3 - 10
3 - 5.5
Enzymes are sensitive to *
Temperature
pH
Temperature and pH
None of above
The growth of aerobic food spoilage and pathogenic microorganisms can be

suppressed by *
Humectants
Exhausting
None of above
Surface drying during frozen storage can be controlled by *
Maintenance of temperature
Adequate packaging
None of above
Commonly used metal containers made from combination of paperboard and steel
*
Steel drums
Tin cans
Composite cans
Aluminium cans
Master containers belong to following type of packaging *
Primary
Secondary
Tertiary
Intelligent
Lactose is made from *
glucose and glucose
lactose and glucose
glucose and galactose
lactose and galactose

The fruits and vegetables contain an insoluble stiffening material called *
Pectin
Lignin
Protopectin
None of these
Target microorganism in canning is *
Clostridium botulinum
Escherichia coli
Salmonella sp,
Mycobacterium tuberclosis
Target microorganism in pasteurization is *
Clostridium botulinum
Escherichia coli
Salmonella sp,
Mycobacterium tuberclosis
ISO stands for *
International organization of standards
International organization for standardization
Organization of international standards
International standards organization

Brine concentration is tested with *
Hydrometer
Refractometer
Salometer
Butyrometer
Raffinose is an example of *
Monosaccharide
Disaccharide
Oligosaccharide
Polysaccharide
In determination of milk fat the function of centrifuge is *
mixing of fat with milk
separation of fat from
breakdown of fat
none of these
Pasteurization of milk at 63 C fo
Choose the correet ansners of the given statements.
.Which type of water is easily removed from foods during dehydration?
a. Free water b. Chemieally bound water c. Water of hydration d. Loosely bound water
2 Starch is a substance which fall
in the category of
a. Proteins b. Carboly
d:ates c. Fats d. Minerals
3. Bacteria are steriized
at 15 pounds pressure at a temperature ot
a. 101 °C
b.90°C c. 121 °C d. 131 °C
4. Most of the digestion takes
place in the
Mautha. B. esophagus.
C. Small intestine. D. Pancreas.
5. Which one of the following is highly perishuable food?
a. Fggs
b. Wheat grain c. Fish d. Bread
6. The insects cggs from wheat grain are separated by following
cquipment
a. Scourer B. Entolitre
C.
Aspirator D. Break Ro!l
7. Amylograph is an indicator
of following in wheat fleur
S.
A. Proteases b. L.ipases
CFU is abbreviation of
c. Amylases d. All of these
Ja
A. Colony forned units B. Culture forming units C Celony formirg urnits D. None of these
9. Oxygen sensitive samples shor:ld be stored in which medium
a. 1ydrogen b)Osygen c) Sitrogen d) Florcne
10. What is the technique of an extraction
a. Filtration b) Distillation c)Precipitation d) All of these
11. Anemia is a disease linked with
. Fiber b. Vitamin b12 Iron d. Proteins
12. Fats and oils are part of a family of compeunds calied
a Proteins b. Carbohydrates c.Lipids Fiber
13. Which of the following food nutrient is mostly associated with vegetables?
a. Fat b. Protein c. Acids d. Minerals
14. Milk is a good source of
a. Fnerg b) Calcium c) Iron d) All
15. Which of the following is sweeter than sucrose
a. Fructose b. Iactose Cghucose d. maltose

16. The process of preserving iquid sterile foods aseptically into sterile containers is known as:
a. Ascptic processing b. Cooking c. Drying d. Pasteurization
17. Inorganie clerments essential for human health and growth are called
a litamin b. inerals e. Proteins d. Fiber
18. Main protein found in milk is
a.Casein b. Keratin c. Elastin d. Gluten
1PK
Uaf official help
portal
2
19. Fats and water are

miscible in the presence of
c. Anti-oxidant d. Emulsifier
a. Invertase b. Antimicrobial
converting unsaturated fats into saturated fats is known as:
20. The process of
d. Esterification
b. Hydrogenation c. Mastication
a.Oxidation
strength is
21. Major protein involved in dough
d. Cascin
a. Gluten b. Albumin
22. The digestion in mouth is started

by
c.Zein
Uaf official help

Bacteria c. d. Saliva
b. Pepsin.
a. Lipase.
23. In bread making, which gas is
produced during fermentation
c. Nirogen
Portal
d. Carbon dioxide
a. Oxygen b. Hydrogen
24. Dehulled rice is called as
B. Paddy C..Oat D. None of these
a. Polished rice
25.Maltose is composed of
Glucose & Glucose
Fructose & Glucose
a. b. Fructose & honeye. Glucose & Invert syrup d.
26. The CVD patients should not
take high quantities of
b. Cercals c. Dairy products d. None of these
a. Fruits & vegetables
27. Pickles fall in the category of
c. Neutral food d. None of above
a. Alkaline foods b. High acid food
solution is used
28. In lye peeling, usually which d. None of these
c. Ncutral
Uaf official help

a. Aikali b. Acid
in Citrus fnuits
29. Which of following acid is present
d. Citric
b. Acetic c. Malic
a. Lactic
30. Exhausting is a process used for
portal
a. Mixing b. Cannings c. Drying Compounding d.
pasteurized at
31. In HTST process milk is
15 seconds c. 55°C for hour d. None of these
1
a. 100rC for 30 minutes b. 72°C for

from the syrup by
32. The sugar cry stals are separated
c. Air drying d. Centrifugation
Pasteurization
a. b. Defccation
33. The ash content of wheat Nour determincs its

a. V'arietal quality b. Milling quality c. Physical quality d. All of the above
34. Refractometer is used to measure:
a. Brix b. Acid Concentrationc. Salt Concentration d. None of these
as:
35. Physical defeet develops during freezing due to improper packaging is known
a. Thawing b. Frecze burn c. Oxidative rancidity d. Dehydration
36. Time required to kill microorganisms at a given lethal temperature is known as:
a. Enzyne destruction time b. Spore destruction c. Bacterial death timne
d. Thermal death time

37,Color of meat is fixed by
c. Sterilization d. Fementation
a. Pickling b. Curing
38, ilk is fermented usually with which of the bacteria
d. Shigella
a.E. Col b. Rhizobium c. Lactobacillus
39. The building blocks of protein are
a. Amino acids b. Monosaccharides c. Fatty acids d. Triglyceride
40. Gerber method is used for determination of

a. Protein b) Fat c) Glucose d) Lactose
1. The critical factor for the stability of edible oils is

b. Nitrogen c. Oxygen d. Carbon dioxide
a. Hydrogen
42. Mitk is a classic example of
Stabilizer c. Chelating agent d. Natural emulsion
a. Humectant b.
43. I.actation in milch animals start

b) after 5 years of
age c) after
adult age calyving)Nonhese
Uaf official help
a. At
44. ilk contains natural emulsifier

a. Lecithin b. Glucose c. Cholesterol d. Citric acid
45. The viruses that attack bacteria are called
a. Bacterial viruses b. Bacterial parasites e. Bacteriophages
portald. None of these
46. Vitamin 1) deficiency can lead to a condition called:
a. Scurvy b. Pellagra c. Rickets d. Beriberi
47. High pressure processing, ultrasound, and irradiation are examples of

a. Thermal technologies b. Nonthemal technologies c. Conventional
tecniques d. All of these
48. Giram ncgative bacteria uppear as

a. Pink b. Green c. Maroon d. None of these
49. Sucrose is the example of:
a. NMonosaccharide b. Disaccharide c. Trisaccharide d. Polysaccharide
50. The following contains higher amount of lipids

a. Rice b. Com c. Wheat d. Sorghum
51. Linolenic acid contains

a. Three double bonds, b. Two double bonds c. Single double bornd d. No double bond
52. The shortenings are used in which industry
a. Bakery b. Confectionary c. Dairy d. Beverages
53. Flexihle films are used in
2. Sterilizotion . Furtiioation c. Elcment d. Food Packaging
54. Retort is used for
a. Sterilize food material b. Measure salt % c. Measure sugar % d. None of these
$5. Fat from milk can he separated
through:
c) Sandardization d) Centrifugation
a. Titration method b) Homogenization
56. UV reatment of milk

a. Kflls microorganisms b) Protein separation c) cause fat
separation d) cause nothing
57. Syneresis means

None of these
a. Separation of whey b) Coagulation of milk protein c) rancidity
58. Which one is a fermented product
a. Yogurt c) juice d) milk powder
b milk
59. CIP stands for
a. Cleanine incomplete b) Cleaning is poor c) Cleaning in place d) None of these
60. Which of following factors effect milk composition
a. Feed b) Lactation eycle c) Animal breed d) All of these
61. The best way to reduee toxicity from the cooking utensils is the use of
a. Plastic b.I Iron c. Semi plastic dSajniess stee!
62. Meat tenderizing enzyme is
a. Papain b. Hydrolase
Uaf official help
c. Lipase d. Amylase
63. Curing of meat is carricd out with the addition of which salt
pOrtal
a. Afagnesium carbonate b. Sodium sulphate e. Potassium sulpinte d. Sodium chloride
64. Bacillus is an example of
a. Gram positive bucteria, b. Gram negative bactetia c. Virus d. Viroid
65. Probiotics are good bacteria that helps in improving
a. Stomach lining b. Eye health c. Antioxidant behavior d. None of these
66. Which one is considred as a natural anti-oxidant?
a. BHA b. VitaminE . BHT d. None of these
67. Most common raw material for making can is
a. Steel b. Copper c. Chromium d. Tin
68. Decimal reduction time is known as
a. D value b. F value c. value d. None of thes
69. For bone fornation, body requires balanced amount

b. Fe c. Ca d. Co
official help
a. Zn
70. Lactose intolerant persons cannot digest
A. Dietary fibre b. Glucose c. Protein
portal
d. Lactose
71. Rod shaped bacteria are known as
a. Cocci b. Comma forms c. Bacilli d. Plemorphic froms
72. The hard fat afminnnts is
a. Lard Tallow c. Milk fat d. Laurie fat

73. Nutritional inhibitor present in wheat Nour is
a. Chelating agent b. Phytate c. Tannin d. Benzene
74. Which one is
injurious to healuh?
a. Cis fat
b. Vegetable fat c. Trans fa d. None of these
75. The fats and
oils are
a. Monoglycerides
76. Meat
b. Diglycerides c. Phospholipids
d.Triglycerides
color is changed due to
a. Nitrogen b. Rancidity d. None of these
c. Oxidation
77. Starch is composed
of amylose nnd
a. Protein Amylopeetin d. Glycero
b. Cellulose c.
78. The routes of toxicity are
.
a. Ingestion b. Inhalation c. Dermal
1he most commonly used packaging material for soft drink is.
a. PET
d. All of these
b. PVC c. PS d. Paper board

80. Giuten intolerance results in a disease known as
a. Celiac b. Cardiac c. Common d. Arnemic
81. Autoclaving is usually carried out under

a. Radiation b.
Mierowave heat c. Moist heat d. All of these
82. Only cereal grain that approaches wheat with respect to bread-nmaking properties
a.
Rye b. Rice Corn .
d. None of these
83. The cereals are rich in

a Starch b. F c. Protein d. All ofthese
84, The fa:her of canning is

a. Niclos Appart b. Newton C.
Uaf.official hel
Bohr
85. Pasteurized milk is processed at 65

a. 10 min. b. 30 min.
°C for
C. s0 min. d. 70 min. portal

products is known as
86. The quality system designed to
ensure the production of quality
b. BM! c. GMO d.GMP

a. ADI
relationship with foiklowing disciplines
87. Food Science has strong
b.Zoology c. Botany d. Microbioiogy
a. Astronomy
88. Example of water soluble vitamin is
b. A c.D d. K
a. C
is
89. Specific gravity of milk of these
Equal to water d. None
b. more than water c.
a. Less than water
is used us
90. Calcium chloride in fruits d. Bind metals
c. Emulsion
a. Suspension b. Firming ngent
disease is
91. The bacteria responsible for tubereulosis
d. Clostridium
b. Mycobacterium c. Shigella
a. Listeria
jellies actas
92. Use of higher concentration of sugar in jams and
Preservative d. None of these
a. Food Additive b. Suveetness only c. Natural
6
is
93. The commonly used moisture absorber
c. Silica gel d. None of these
a. Sodium chloride b. Citric acid
in Pakistan is
94. The common micronutrient deficiency
.Fe b. Mg c. Vitamin C d. All of these
as
95. The microbiai growth without oxygen is known
a. Aerobes b. Anaerobic c. Thermophilic d. All of these
96. Atomic Absorption Spectroscopy is used to detect
ofthese
a. Vitamin b. Minerals c. Polyphenols
d.All
97. Bacterial growth requires more water in comparison
a. Y'east b. Mold c. Fungi Üaf,Qffisial help
98. Water absorption of wheat four varies from portal
a. 15-20 b. 25-35% c.55-65% d. None of these
99. Vinegar is produced by which fermentation
a. Butyric acid b. Lactic acid c. Acetic acid d. Alcoholic
100. Preserving food materials at above freezing temperature is called
b. Pastcurization c. Chilling d. FrostingB

a. Freezing
Nutrition‐Multiple Choice Questions
1. Kwashiorkor is deficiency disease of
a. Carbohydrates
b. Proteins
c. Iron
d. Vitamin D
2. The vitamin which help the eye to adjust vision in dim light is
a. Vitamin A
b. Vitamin D
c. Vitamin E
d. Vitamin K
3. Osteomalacia is the deficiency disease of
a. Vitamin B
b. Vitamin D
c. Vitamin E
d. Vitamin K
4. The vitamin associated with blood clotting is
a. Vitamin B
b. Vitamin D
c. Vitamin E
d. Vitamin K
5. Vitamin made up of thiazol and pyridine moiety is
a. Vitamin B1
b. Vitamin B6
c. Vitamin B12
d. Biotin
6. Beri beri is the deficiency disease of
a. Vitamin B1
b. Vitamin B6
c. Vitamin D
d. Niacin
7. Riboflavin exit in the form of ----------------- coenzyme
a. NAD
b. NADP
c. FAD
d. Non of these
8. Deficiency of ---------------- vitamin leads to glossits
a. Vitamin B1
b. Vitamin B2
c. Vitamin B12
d. Niacin
9. Pellagra is the disease caused by the deficiency of
a. Vitamin B1

1
b. Vitamin C
c. Vitamin E
d. Niacin
10. The Vitamin which work as a part of enzyme that take part in transamination
a. Vitamin B1
b. Vitamin B2
c. Vitamin B6
d. Niacin
11. Vitamin associated with the synthesis of nucleic acid and formation of RBC
a. Biotin
b. Folic acid
c. Thiamin
d. Niacin
12. Vitamin that take part as coenzyme for carboxylation and transcarboxylation
reactions
a. Biotin
b. Folic acid
c. Thiamin
d. Niacin
13. Vitamin ----------------combines with avidin and become unavailable to the body
a. Biotin
b. Folic acid
c. Thiamin
d. Niacin
14. Pernicious anemia is caused due the deficiency of
a. Biotin
b. Protein
c. Cyanocobalamine
d. Iron
15. Ascorbic acid deficiency result in
a. Beri beri
b. Dermatitis
c. Scurvy
d. Glossitis
16. Potassium deficiency in the body leads to
a. Osteomalacia
b. Dermatitis
c. Ricket
d. Muscular paralysis
17. Mineral associated with the production of insulin in the body is
a. Iron
b. Calcium
c. Zinc
d. Magnesium
18. Number of naturally occurring amino acids are

2
a. 24
b. 20
c. 18
d. 22
19. In human body protein provide energy
a. 9 Kcal
b. 6 Kcal
c. 4 Kcal
d. 7 Kcal
20. Amino acid essential for children is
a. Alanine
b. Arginine
c. Hsitidine
d. Cystein
21. On the body weight basis the protein requirement is higher for
a. Women
b. Men
c. Children
d. Adults
22. Precursor of vitamin A is
a. Lycopene
b. _-carotene
c. Anthocynin
d. Chlorophyll
23. Main source of beta-carotene is
a. Watermelon
b. Tomato
c. Carrot
d. All of these
24. Cholecalciferol (D-3) main source is
a. Plants
b. Animals
c. Both of above
d. Non of above
25. Rich source of vitamin E is
a. Rice bran
b. Wheat germ
c. Rice flour
d. Wheat bran
26. Vitamin B-6 is also known as
a. Niacin
b. Biotin
c. Pyridoxine
d. Folic acid
27. Rich source of vitamin C is

3
a. Cereals
b. Pulses
c. Citrus fruits
d. Oilseeds
28. Osmotic pressure of the body fluids is maintained by
a. Calcium
b. Sodium
c. Chlorine
d. Magnesium
29. Magnesium is the part of
a. Lycopene
b. beta-carotene
c. Anthocynin
d. Chlorophyll
30. Which of the following is not sulfur containing amino acid
a. Cystein
b. Cystein
c. Methionine
d. Arginine
31. Goiter is the deficiency disease of
a. Magnesium
b. Ion
c. Iodine
d. Zinc
32. Selenium is associated with vitamin
a. A
b. B
c. E
d. K
33. Fluorine is needed for the formation and maintenance of
a. Body tissue
b. Hairs
c. Bone and teeth
d. Non of these
34. Carotene colors provide vitamin--------
a. A
b. B
c. E
d. K
35. Chlorophyll colors provide mineral--------
a. Magnesium
b. Ion
c. Iodine
d. Zinc
36. Water soluble vitamin is:

4
a. A
b. C
c. D
d. E

ANSWERS
1. b 15. c 29. d
2. a 16. d 30. d
3. b 17. c 31. c
4. d 18. b 32. c
5. a 19. c 33. c
6. a 20. c 34. c
7. c 21. c 35. a
8. b 22. b 36. b
9. d 23. c
10. c 24. b
11. b 25. b
12. a 26. c
13. a 27. c
14. c 28. b

5
FOOD TECHNOLOGY MCQS FOR THE PREPARATION
OF DIFFERENT EXAMS
1. What is the principal carbohydrate in the milks of all mammals?
a. Lactose
b. Glucose
c. Sucrose
d. Fructose
2. Percentage of water in buffalo milk is:-
a. 65-67 %
b. 70-75 %
c. 80-85 %
d. 87-90 %
3. Soft fats in milk fat are:-
a. Lauric & Stearic
b. Capric & Lauric
c. Oleic & Butyric
d. Oleic & Lauric
4. Principal protein in milk is:-
a. Albumin
b. Lactalbumin
c. Casein
d. Lactoglobulin
5. Percentage of mineral matter in milk is about :-
a. 1 %
b. 0.7 %
c. 1.5 %
d. 0.05 %
6. Whey is the by-product in the manufacture of:-
a. Skimmed milk
b. Butter
c. Cheese
d. Yogurt
7. Example of soft cheese is:-
a. Cheddar
b. Swiss
c. Brick
d. Cottage
8. Which one of the following is not fermented beverages?
a. Kefir
b. Leban
c. Buttermilk
d. Kaumiss
9. How many indigenous enzymes have been reported in bovine milk?
a. 30
1
b. 60
c. 50
d. 40
10. Destruction of which enzyme is used as an index of super-HTST pasteurization?
a. Catalase
b. Lipase
c. Lactoperoxidase
d. All of the above
11. Rennet belongs to:-
a. Lipases
b. Catalase
c. Proteinases
d. Phosphatases
12. Temperature used in UHT treatment is:-
a. 90-100 °C
b. 100-120 °C
c. 120-125 °C
d. 130-140 °C
13. Lactose is disaccharide containing:-
a. Glucose & Fructose
b. Glucose & Glactose
c. Glucose & Glucose
d. Glucose & Maltose
14. CaCl2 is added at the rate of:-
a. 0.5 %
b. 0.8 %
c. 0.02 %
d. 0.08 %
15. Which one is used as an emulsifying agent in process cheese blend?
a. Paprika
b. Pectin
c. Glycerides
d. Whay Powder
16. Milk is an emulsion :-
a. Oil-in-Water
b. Water-in-Oil
c. Oil-in-Oil
d. Oil-in-Starch
17. Normal bovine milk contains protein about

a. 7.5%
b. 5.5%
c. 3.5%
d. 9.5%
18. The aim of pasteurization milk is to:-
a. Improve flavor
2
b. Kill disease producing organisms
c. Improve color
19. People with high blood pressure or edema are advised to take:-
a. Multivitamin Mineral Milk
b. Low Sodium Milk
c. Sterile Milk
d. Low Lactose Milk
20. Evaporated milk is concentrated to approximately what times the solid of normal
whole milk?
a. 2.25 times
b. 6.25 times
c. 7 times
d. 8.5 times
21. 10-15 % more milk is produced with which growth hormones, if injected to
lactating cows?
a. Auxin
b. Bovine Growth Hormone
c. Ethylene
22. The process to increase in volume caused by whipping air into the ice cream mix
during freezing is called?
a. Homogenization
b. Aging
c. Overrun
d. Hardening
23. Semisolid ice cream is placed in a hardening room at a temperature of about?
a. -15 °C
b. -20 °C
c. -34 °C
d. -44 °C
24. The “eyes” in swiss cheese are formed by the growth of:-
a. Leuconostoc
b. Propionibacterium
c. Streptococcus
d. Lactobacillus
25. Yogurt contains mixed lactic acid culture containing:-
a. Lactobacillus bulgaricus and Streptococcus thermophilus
b. Lactobacillus bulgaricus and Propionibacterium
c. Lactobacillus bulgaricus and Leuconostoc
26. The melting point of milk fat varies normally between :-
a. 32-36 °C
b. 40-45 °C
c. 20-25 °C
d. 26-30 °C
3
27. The specific gravity of milk fat at 21°C is?
a. 0.70
b. 0.82
c. 0.93
d. 0.98
28. The iodine number measures the amount of:-
a. Free Fatty Acids
b. Saturated Fatty Acids
c. Chain Length of Fatty Acids
d. Unsaturated Glycerides
29. Milk fat differs from other common fats in having a larger percentage of:-
a. Free Fatty Acids
b. Saturated Fatty Acids
c. Volatile Fatty Acids
30. Sponification number of butter fat is:-
a. 190
b. 195
c. 210
d. 231
31. Energy value of milk having 3.5% fat according to Sharp’s Formula will be?
a. 60
b. 60.5
c. 62.5
d. 65.5
32. Lactose reduces copper salt to?
a. Cupric Oxide
b. Cuprous Oxide
c. Copper Oxide
33. Yellow color of milk fat is due to presence of?
a. Vitamin D
b. Carotinoids
c. Calcium
d. Folic Acid
34. Tests for proper pasteurization are based on the activity of which enzyme?
a. Lactase
b. Diastase
c. Phosphatase
d. Catalse
35. Starch is split by which enzyme?
a. Lactase
b. Diastase
c. Phosphatase
d. Catalse
36. What is freezing point of milk?
4
a. 0 °C
b. -0.55 °C
c. -1 °C
d. -1.55 °C
37. What is the average boiling point of milk?
a. 100-101 °C
b. 105-110 °C
c. 115-117 °C
d. 102-105 °C
38. What is the average specific gravity of normal whole milk at 16 °C?
a. 0.903
b. 1.032
c. 1.582
d. 2.032
39. Which is the pre-dominating organism in dirty utensils of milk?
a. Lactobacillus bulgaricus
b. Propionibacterium
c. Streptococcus lactis
d. All of the above
40. Energy value of a food is measured in terms of?
a. Carbohydrates
b. Fats
c. Proteins
d. Calories
41. Legal butter must contain at least what percentage of fat?
a. 70 %
b. 80 %
c. 90 %
d. 95 %
42. The high nutritive value of cheese is due to:-
a. High mineral contents
b. High protein contents
c. Taste & flavor
d. All of the above
43. Food value of ice cream depends to a large extent on its?
a. Flavor
b. Volume
c. Composition
44. Chlorine compounds have widespread acceptance in the dairy industry due to?
a. Non-toxicity
b. High sanitizing efficiency
c. High corrosiveness
d. All of the above
45. At what concentration chlorine sanitizing solutions are usually used in the dairy
industry?
5
a. 50-100 ppm
b. 100-200 ppm
c. 200-500 ppm
d. 500-800 ppm
46. The process of raising or lowering the percent of fat in milk or cream to a desired
standard is called?
a. Enrichment
b. Fortification
c. Standardization
47. A product consisting of a mixture of milk and cream which contains not less than
10.5% milk fat is called?
a. Concentrated Milk
b. Low Fat Milk
c. Half-and –Half
d. Eggnog
48. Butter milk is a fluid product resulting from the manufacture of?
a. Cheese
b. Yogurt
c. Ice cream
d. Butter
49. What is the application of any effective method or substance to a clean surface for
destruction of pathogen is called?
a. Pasteurization
b. High Temperature Treatment
c. Sanitization
d. Cleaning
50. In what from Formaldehyde- preservatives used in milk exists?
a. Gas
b. Liquid
c. Solid
d. All of the above
51. Mammary gland’s complete unit of milk synthesis of is called
a. lumen
b. micelles
c. alveolus
d. secretary cells
52. Fatty acids synthesized in mammary gland are
a. Higher chain fatty acids
c. Lower chain fatty acids
d. Medium and lower chain fatty acids
53 Most variable constituent of milk is
a. proteins
b. fat
c. lactose
6
d. minerals
54. Which of the following has largest particle size in milk?
a. lactose
b. casein micelles
c. fat globule
55. Lactose has water solubility of
a. 100%
b. 50%
c. 18%
d. 25%
56. Which enzyme is tested for cream pasteurization?
a. Plasmin
b. Phosphatas
c. Catalase
d. peroxidase
7
ANSWER
1. a 15. c 29. c 43.c
2. d 16. a 30.d 44.b
3. c 17. c 31.b 45.c
4. c 18. b 32.b 46.c
5. b 19. b 33.b 47.c
6. c 20. a 34.c 48.d
7. d 21. b 35.b 49.c
8. c 22. c 36.b 50.a
9. b 23. c 37.a 51.c
10. c 24. b 38.b 52.c
11. c 25. a 39.c 53.b
12. d 26. a 40.d 54.c
13. b 27. c 41.b 55.c
14. c 28. d 42.b 56.d
8

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FOOD TECHNOLOGY MCQS FOR THE PREPARATION

2. The green revolution is based on

3. Post harvest losses in Pakistan accounts for

5. The father of canning is

6. Autolysis in food can be prevented or delayed by

7. Spoilage in food because of microbial activity can be prevented/delayed by

9. Enzymes are sensitive to

11. To separate cream from milk---------------------------technique is applied.

13. Curative insect control program involves the use of

14. Rodents can be controlled by

16. ------------------------ is used when density or bouncy of the contaminants is different

17. ----------------------------is practiced to remove inedible constituents from dates.

18. Size reduction or disintegration is practiced in food industry because

19. Mixing of two immiscible liquids is called--------------------------

21. In syrups, sugar concentration can be measured by

23. In canning of vegetables, concentration of brine varies from

24. Objective of heating processing is

25. Factor affecting heat processing is

26. The target microorganism in canning is

28. In canning, the cans must be cooled to around…….oC to avoid over-cooking.

33. Ripening of mangoes can be delayed by applying

34. In CA storage, the concentration of CO2 is

35. The boiling point of liquid N2 is

37. Moisture form foods may be removed by

38. After sun-drying, moisture content in foods varies from

39. Tomato juice contains ………….% solids.

40. ……………………….is natural anti-oxidant commonly used to prevent oxidation in

42. In technologically advanced countries, the fermentation process is mainly used

44. In sprits, the concentration of alcohol varies

47. A good packaging material should be

49. Food label must contain

52. Which one is the most advanced food preservation technique?

53. In irradiation method, food is preserved due to

54. Physical defects in food can be prevented by

55. Pickle is the example of

56. Rancidity is mainly concerned with

57. “Surface drying” is commonly observed physical defect in case of improper

58. “Surface drying” can be minimized by

59. Enzymes are -----------------------in nature.

60. “Crystallization” is physical defect mainly observed in

63. Mechanical peeler is mostly used for

67. ----------------------------is best known alternative to sulphites.

68. Direct heating over smokeless wood fire is called

69. Pasteurization is the heat treatment designed primarily to kill

70. -----------------------treatment is also called as “flash pasteurization”.

71. In canning of fruits, concentration of sugar syrup varies

72. In canning, syrup or brine is filled in containers at a temperature of

73. In canning of vegetables, brine concentration is tested with

74. In spore forming bacteria maximum resistance occurs at pH

75. In canning, the objective of exhausting is

76. The success of canning depends on

77. The pH required for spore germination is

79. Retort is used for

81. ………………………is the food preservation method in which nutritional quality is

82. In domestic refrigerator -------------gas is used

83. ------------------------is the example of biological preservative.

85. In CA storage the composition of gases inside the store is controlled by

86. …………………is the cheapest and oldest freezing method

89. In sugar molecule water exists in

90. The pH scale ranges from.

91. ------------------the main component of vinegar.

92. Acetobacor aceti converts ------------------into acetic acids

94. The SI unit of wave length is