Objective type questions on Food Science (General-4)

Q.No.1. Which of the bacteria can grow in alkaline pH?
(A) Lactobacilli
(B) Vibrio cholera
(C) Salmonella
(D) Staphylococcus

Show Answer

(B) Vibrio cholera

Q.No.2. The percentage fat constituent of double toned milk is
(A) 0.5
(B) 1.5
(C) 3.0
(D) 4.5

Show Answer

(B) 1.5

Objective type questions on Egg Science (General-1)

Q.No.1. Egg shell is
(A) Porous
(B) Non-porous
(C) None of above
(D) All of the above

Show Answer

(A) Porous

Q.No.2. With ageing/storage air cell inside egg shell becomes
(A) Small
(B) Large
(C) Air cell is not present in egg
(D) None of the above

Show Answer

(B) Large

Objective type questions on Food Science (General-3)

Q.No.1. The optimum temperature of growth of thermophilic bacteria is
(A) 35°C
(B) 45°C
(C) 55°C
(D) 75°C

Show Answer

(B) 45°C

Q.No.2.Drying rate is influenced by
(A) Surface area
(B) Air velocity
(C) RH
(D) All of these

Show Answer

(D) All of these

Objective type questions on Food Science (General-2)

Q.No. 1. “Clinching” a term related to
(A) Freezing
(B) Canning
(C) Fermentation
(D) Drying

Show Answer

(B) Canning

Q.No.2. Hypobaric storage is mostly used for
(A) Fruits
(B) Vegetables
(C) Nuts
(D) Cut Flowers

Show Answer

(D) Cut Flowers

Objective type questions on Food Science (General-1)

Q. No.1. Vitamin C and vitamin E, BHA and BHT, and sulfites are all
(A) Flavour enhancer
(B) Antimicrobial agent
(C) Incidental food agent
(D) Antioxidants

Show Answer

(D) Antioxidants

Q. No.2. Father of modern Refrigeration is
(A) Gane (1934)
(B) James Harrison (1851)
(C) Wade, N.L. (1984)
(D) Wang (1986)

Show Answer

(B) James Harrison (1851)

Objective type questions on Food Science (General)

Q.No. 1. Which of the following is a reducing sugar
(A) Starch
(B) Lactose
(C) Fructose
(D) Sucrose

Show Answer

(C) Fructose

Q.No. 2. Addition of Hops in beer is done to
(A) Enhance fermentation
(B) Settle the yeast
(C) Impart the bitter taste
(D) Speedy maturation

Show Answer

(C) Impart the bitter taste