Diploma In Food Processing

1. butylated hydroxyanisole (BHA)is :

2. Who showed that saccharomyces cerevisiae causes fermentation forming products such as beer and buttermilk?

3. yellow color of egg yolk is due to;

4. Which of the following plant hormone is considered as ripen?

5. Which bean is used for extraction of gum?

6. Fruits and vegetables are collectively known as

7. Which of the following is non-climacteric type of fruit?

8. Which of the following heat is used in broiling?

9. Mold inhibitor used in bread is

10. for low sugar content,potato tubers are storded at:

11. Large lactose crystals in ice cream couse which one of the following defects in the products?

12. Which of the following enzyme is used in meat tenderization?

13. The enzyme that curdles the casein in milk

14. A commom adulterant in black powder is

15. What is the threshold level of ethylene in fruit and vegetable?

16. Which type of food is /are covered under FSS act,2006?

17. Which is the staple vegetable in indian diet?

18. An enzyme which can stimulate the germination of barley seeds is

19. Which one is present in highest amount is finger millet (ragi)?

20. Which one of the following enxymes is the major processing aid in cheese processing

21. Which of the following is fermentation process?

22. As fruits meture ,the specific gravity will:

23. Which of the following processing methods invi=olves heating foods at high temperatures for short periods of time in order to reduce the risk of food poisoning?

24. Which one of the following fruit juices is a rich source of calcium?

25. class IV milk includes milk used to..

26. Which of the following helps to retain color of meat?

27. Formation of abscission layer is maturity index of:

28. In batch fermentation:

29. Tocopherol is an example of:

30. Which of the following is a rapid precooling method?

31. How much should be the minimum percentage of acetic acid in commercially available vinegar?

32. _____is subject to physical,chermical and biolofical deterioration

33. Butter is and emulsion of____________

34. Which is the precursor of ethylene?

35. Beer is manufactured from barley and also the following ingredient is used

36. The fat content in double toned milk is

37. Which of the following analytical methods can be used to distinguish flavour compounds?

38. Which is the method of transfer of heat by contact?

39. A food must contain less than ___grams of fat per serving to be considered a low fat food:

40. Lye peeling is done at a temperature of:

41. Which of the following does not have antimicrobial activity?

42. maximum density of water is at a temperature of

43. Antibiotics tend to be :

44. vegetables are subjected to drying after:

45. Yellow colored vegetables are rich source of :

46. Which of the following is a class IIproduct ?

47. After drying moisture content in vegetables be :

48. Lyophilization is synonymous with:

49. For longer storage of cucumber fruits,the temperature should be:

50. Chemical preservative is difined as a chemical compound that:

51. The yellow colour in cow milk is due to the presece of ,

52. Which of the following is a non-thermal food processing technology?

53. Which chemical is used for controlling sprouting of onions in storage?

54. Tomtato fruits for canning are harvested at:

55. Which of the following is associated 'browning 'disorder?

56. Bacteria which is used to absorb ethylene from storage chamber is:

57. AT which Ph fruits and vegetables are divided in to acidic and non-acific for thermal processing:

58. Frozen storage is generally operated at temperature of.:

59. vegetable which is not blached before drying:

60. vitamin which is not found in fruits and vegetables: