List of top Food Science and Technology Questions

Freshly milled wheat flour used for bread making is matured for ______ months during storage.
The yellow colour of the cow milk is due to the presence of__________

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

Arrange the processing steps of Jelly marmalade in a proper sequence:
(A). Selection and preparation of fruit
(B). Preparation of sherds & peels
(C). Boiling and cleaning of pectin
(D). Canning and sterilization
Choose the most appropriate answer from the options given below:
The enzyme used in isomerization of corn starch during the making of High Fructose Corn Syrup is/are:
(A). Alpha-amylase
(B). Glucoamylase
(C). Glucose isomerase
Choose the most appropriate answer from the options given below:
The instrument used to measure plasticity of bread dough is known as
Durum wheat is used for the making of __________
The sequence of biscuit manufacturing process generally involves:
(A). Cooling and packing
(B). Forming
(C). Baking
(D). Mixing
Choose the most appropriate answer from the options given below:
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
Choose the most appropriate answer from the options given below:
Red muscle fibres have ______ myoglobin than white muscle fibre.
The process for the development of cocoa mass follows a sequence of
(A). Milling
(B). Cleaning and roasting
(C). Breaking and winnowing
(D). Fermentation of dried beans
Choose the most appropriate answer from the options given below:
The major microorganism responsible for food infection transmitted through eggs is __________
The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
Choose the most appropriate answer from the options given below:
Syneresis or weeping is a defect in__________

Match List-I with List-II. 

List-I (Chemical Compound)List-II (Source)
(A) Inulin(I) Acacia tree
(B) Sodium Alginate(II) Red algae
(C) Gum arabica(III) Chicory root
(D) Carrageenan(IV) Brown algae

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Food Product)List-II (Type of Colloid)
(A) Curd(I) Solution
(B) Butter(II) Foam
(C) Vegetable soup(III) Gel
(D) Whipped egg white(IV) Water in oil emulsion

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Food Source)List-II (Flavoring Compound)
(A) Banana(I) Citral
(B) Lemon(II) Allicin
(C) Almonds(III) Isopentyl acetate
(D) Garlic(IV) Benzaldehyde

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Vitamin)List-II (Food Source)
(A) Vitamin A(I) Meat and fish
(B) Vitamin C(II) Milk
(C) Vitamin B2(III) Citrus fruits
(D) Vitamin B12(IV) Liver and fish oils

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Process / Enzyme)List-II (Product)
(A) Enzymatic browning(I) Pineapple
(B) Non enzymatic browning(II) Papaya
(C) Bromelin(III) Apple
(D) Papain(IV) Bread

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Process)List-II (Application)
(A) Ultrafiltration and reverse osmosis(I) Skim milk
(B) Ultrafiltration and reverse osmosis(II) Cheese whey
(C) Ultrafiltration and reverse osmosis(III) Butter milk
(D) Ultrafiltration and reverse osmosis(IV) Ghee residue

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Systematic Name)List-II (Common Name)
(A) Dodecanoic(I) Arachidonic
(B) cis-9-Octadecenoic(II) Lauric
(C) cis-5, cis-8, cis-11, cis-14, cis-17 Eicosapentaenoic(III) Oleic
(D) cis-5, cis-8, cis-11, cis-14 Eicosatetraenoic(IV) EPA

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Critical \(a_w\))List-II (Foods Generally Within the Range of \(a_w\))
(A) 0.87–0.80(I) Rolled oats of 10% moisture
(B) 0.75–0.65(II) Whole milk powder of 2%–3% moisture
(C) 0.60–0.50(III) Pulses of 15%–17% moisture content
(D) 0.30–0.20(IV) Pasta of 12% moisture content

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Electrical Properties)List-II (Thermal Equivalent Properties)
(A) Voltage (V)(I) Heat (Q)
(B) Resistance (Re)(II) Heat flow (q)
(C) Current (i)(III) Resistance \(\left(\frac{1}{AK}\right)\)
(D) Charge (Q)(IV) Temperature (t)

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Systematic Name)List-II (Common Name)
(A) Dodecanoic(I) Arachidonic
(B) cis-9-Octadecenoic(II) Lauric
(C) cis-5, cis-8, cis-11, cis-14, cis-17 Eicosapentaenoic(III) Oleic
(D) cis-5, cis-8, cis-11, cis-14 Eicosatetraenoic(IV) EPA

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Critical \(a_w\))List-II (Foods within the Range)
(A) 0.87–0.80(I) Rolled oats of 10% moisture
(B) 0.75–0.65(II) Whole milk powder of 2%–3% moisture
(C) 0.60–0.50(III) Pulses of 15%–17% moisture content
(D) 0.30–0.20(IV) Pasta of 12% moisture content

Choose the correct answer from the options given below.