The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
A. Guar gum B. Agaragar C. Starch D. All the above
Food Technology MCQs with Answers
The consumption of several flavours and micromtrients per person per year is__________________?
A. mg B. .< 0.01 mg C. .> 0.01 mg D. None of the above
Milk is pasteurized at___________________?
A. 50ºC for 30 minutes B. 60ºC for 30 minutes C. 62.8ºC for minutes D. None of the above
Which one of the following is the non-ethylene producing fruit______________________?
A. Mango B. Banana C. Orange D. Pear
Ergosterol is usually found in __________________?
A. Animal fat B. Vegetable fat C. Both a & b D. None of the above
The storage life of Apricot at 32ºF with R.H of 90% is _____________________?
A. 2-4 weeks B. 1-2 weeks C. 3-4 weeks D. 1-5 weeks
The storage life of Cabbage at 32ºF with R.H of 95% is____________________?
A. 2-5 months B. 3-4 months C. 5-6 months D. 3-5 months
The storage life of Orange at 34ºF with R.H of 90% is_______________________?
A. 2-6 weeks B. 4-8 weeks C. 8-12 weeks D. 12-14 weeks
Approximate calories in one large banana is____________________?
A. 100 B. 125 C. 150 D. 176
Approximate calories in 1/2 breast fried chicken is_____________________?
A. 155 B. 175 C. 210 D. 232