Food Technology Booklet [1]

8/9/2019 Food Technology Booklet [1]

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FOOD TECHNOLOGY Page 1 of 41

FOOD TECHNOLOGY.

SHORT QUESTIONS1. What is Food?

Ans: Any substance that, when ingested, will supply nutrients

such as carbohydrates, Proteins, Mineral Vitamins, H!

that nourish the body.

. Define Nutition?

Ans: "utrition#s a science that deals with the fate or path of the

food in the body.

$. What is Cannin! Te"hno#o!$? Ans: Principle of %anning is sterili&ation by heat.

'our important steps in this method.

a. Placing the food to be preser(ed in bottles.

b. %losing the bottles with utmost care.

c. )ub*ecting bottles to the action of boiling H! for the

certain length of time.

d. +emo(ing the bottles from the H! bath at the end of

the prescribed period.4. What is Cannin!?

Ans: he preser(ing method in which food is preser(ed in

hermetically sealed container.

-. Whi"h Che%i"a# is es&onsi'#e fo Heat &odu"tion in

Chi#ies?

Ans: %apsicin

. What is the %ost "o%%on %ethod of food &ese(ation

in )a*istan?

Ans: %old )torage and )un/drying.0. What+s S$nesis?

Ans: he )eparation of i2uid phase from the solid phase

3mostly in am ellies, Marmalades5 is 6nown as synersis.

7. What is ,#an"hin!?

Ans: 8lanching is the heating of some plant food material in hot

water or steam for a (ery short time mainly to destroy

acti(e food en&ymes.

9. Wh$ -e e&e#. eta "e##u#a s&a"es '$ '#an"hin!?Ans: o reduce the (olume of material.

1. What is the fun"tion of ,#an"hin!?

Ans: A5 ;t loosens the s6in


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FOOD TECHNOLOGY Page of 41

85 ;t cleans the product by remo(ing adhering

contaminants.

%5 ;t remo(es tissue gas from leafy (egetable.%on(entional %anning:

'ood is filled into the container which is sealed

hermetically and then sub*ected to high temperature.

1. Diffeentiate '/- Co#d Stoa!e 0 fee1e Stoa!e?

Ans: %old )torage: refers to the storage condition where food is

held at a temperature around its free&ing point.

'ree&er )torage:


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FOOD TECHNOLOGY Page $ of 41

Ans: yndalli&ation is the process by which (egetati(e

forms of microorganisms are illed at 7o%/1o% the

germination of resistant spores3$0o

%5germinated spores aresubse2uently illed by reheating at the same temperature.

17. What foods "a##ed "o%%e"ia##$ stei#e foods?

Ans: 'or a food stuff to be declared commercially sterile all

pathogenic ?/target spoilage (egetati(e microorganisms

present in food must be destroyed Additionally, microbial

spores that may thri(e under the subse2uent handling ?/

storage conditions must also be eliminated.

19. In -hi"h aeas the &i%a$ taste is dete"ted?

Ans: )our aste: ;s most readily detected on the sides of the

tongue.

)alty aste: !n the )ides ?/tips

)weet aste: !n the tip

8itter aste: !n the bac6 of the tongue on the pharyn=.

. Diffeentiate '/- d$es 0 #a*e?

Ans:


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$4. What %easue is e%o$ed to "onto#

'o-nin! in

foods?Ans: 1. Bse of )!, %itric acid ?/ascorbic acid.

. 8y 8lanching

$. +educing the PH $or below.

$-. Whi"h a"ids "ause a"idit$ in fuits?

Ans: artaric acid 3grapes5, %itric acid 3%itrus5 malic acid

3apple5 etc.

$. Whi"h o!ani" a"id is a (ita%ins as -e##?

Ans: Ascorbic acid 3(it. %5.

$0. What is the Co%&osition of Nutient a!a?

Ans: Peptone, 8eef e=tract, "a%l, Agar Agar, yeast e=tract.

$7. Wh$ a!a a!a is used to So#idif$ the %edia?

Ans: 8ecause most of the bacteria on earth can#t utili&e agar so

media remain solidify.

$9. What is ho%o!eni1ation?

Ans: Homogeni&ation is a process in which fat globule si&e is

reduced to - fat globules under high pressure for its

uniform mi=ing.4. Define Cheese?

Ans: %heese is a fresh or ripened product obtained after

coagulation and whey separation of mil6.

41. What is the Co%&osition of Cheese?

Ans: Protein, 'at, Cater, )alt.

4. What is the Che%ist$ of %i#* C#ottin!?

Ans: %asein 3)oluble5 rennin Paracasein 3)oluble5 @ %a@@

$%alcium Paracaseinate.44. Wh$ f#a(os ae not added at the initia# Sta!es of

&o"essin! of foods?

Ans: 8ecause they are Volatile in nature and escape away on

Heating.

4-. Wh$ Co#os ae added at the end of Coo#in!?

Ans: 8>c color denature at high temperature.

40. What is the effe"t of too %u"h su!a in Ca*es?

Ans: oo much sugar causes a stic6y crust ? a gummy te=ture.47. What+s the &u&ose of hi!h %iin! in hi!h su!a Ca*es

than #o-2Su!a Ca*es?

Ans: o achie(e optimum (olume during ba6ing and pre(ent

falling when remo(ed from the o(en.


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FOOD TECHNOLOGY Page - of 41

49. What is %eant '$ endein!?

Ans: +endering is a process by which fat is remo(ed from a

tissue by heat.

-. Ea%es of Oi# in Wate ae?

Ans: Mayonnaise, 8utter, Margarine.

-1. What is the diffeen"e '/- Yo!hut and Cud?

Ans: Doghurt:


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Ans: 8ecause )! bleaches the natural color of the

fruit uices, so fruit ucies rich in natural colors are

preser(ed by )odium ben&oate.-9. What is %eant '$ S%o*e )oint?

Ans: he smo6e point is the temperature at which a fat or oil

gi(es off a thin bluish smo6e.

. What ae the t$&es of se&aation te"hni5ues?

Ans: 1. %hromatographic techni2ue

. Flectromigration techni2ue.

1 Define te% Cho%ato!a&h$?

Ans: %hromatography is a dynamic physical process in which

molecular components in a mi=ture are separated because

of their different affinities for two substances referred to as

phases, one being fi=ed or stationary and the other mobile

phase.

What ae the t$&es of Cho%ato!a&h$?

Ans: 1. i2uid %hromatography

. Gas %hromatography$ En#ist 6oden Se&aation Te"hni5ues?

Ans: 1. High Performance>Precision>Pressure li2uid

%hromatography 3HP%5

. hin ayer %hromatography 3%5

$. Gas %hromatography 3G%5

4. Atomic Absorption )pectrophotometer3AA)5

-. 'lame Photometry3'P5

. 'ourier ransform infrared Photometer 3';+54 What is H)LC?

Ans: HP% is high Performance>Precision>Pressure li2uid

chromatography. ;t is a separation techni2ue used to

separate "on/(olatile compounds and high molecular

compounds e.g, Antibiotics.

- Define the Te% Gas #i5uid Cho%ato!a&h$ 7GLC8?

Ans: Gas %hromatography is a techni2ue for separating (olatile

substances by percolating a gas stream o(er stationary phase is li2uid so called gas li2uid chromatography.

. Define the te% E#e"to&hoesis?

Ans: )eparation of substances under high (oltage 31.-6(5.

0 ,ief#$ Eain S&e"to&hoto%ete$?


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Ans: BV/Vis light absorbed by the sample as a function

of Ca(elength and radiated in the form of light spectrum

which is detected by Photocathod tube and the signal isrecorded.

7 What is thin #a$e Cho%ato!a&h$ 7TLC8?

Ans: % is a separation techni2ue in which compounds are

separated between two phases namely stationary phase and

mobile phase.

9.. Define the te% #i&o#$sis?

Ans: he brea6down of fatty material into free fatty acid and

glycerol, with the heat of lipolytic en&ymes, called

lipolysis.

0. Define the te% &oteo#$sis?

Ans: Proteolysis is the term that describes the brea6 down of

proteinaceous material.

01. ,ief#$ eain the te% fe%entation?

Ans: 'ermentation is the anaerobic or partially anaerobic

o=idation of carbohydrates.


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%H-!H Acetic acid bacteria %H$%!!H @

H!

Fthyl alcohol Acetic acid0. What is La"ti" a"id fe%entation?

Ans: actic acid bacteria utili&e sugars present in the foods and

con(ert them into lactic acid.

%H1! lactic acid bacteria actic acid @ H!

Glucose


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6ULTI)LE CHOICE QUESTIONS

1. is the )cience that deals with the Path

of the food in the body.a5 'ood )cience b5 "utrition

c5 'ood Processing d5 'ood echnology

. ;t is estimated that ///////////////////E of world production

is lost after har(esting

a5 - b5 4

c5 $ d5 4-

$. 'ood losses in Pa6istan range from about E in

cereals.

a5 7 b5

c5 4 d5 $-

4. 'ood supply can be increased E by reducing

post har(est losses.

a5 /$ b5 $/4

c5 1/ d5 4/-

-. includes all treatments gi(en to a

foodstuff from the place of production to the point of

consumption.a5 'ood Preser(ation b5 'ood Processing

c5 'ood )cience d5 'ood echnology

. is the application of scientific ?

engineering principles to e=tend the shell life of food ?/

pre(ent deterioration.

a5 'ood Processing b5 'ood )cience

c5 'ood echnology d5 'ood Preser(ation

0. in(ol(es 6nowledge about the nature of food, its composition, beha(iour under different conditions

of processing, preser(ation ? storage, the causes of

spoilage ? the principles underlying methods of

processing ? preser(ations.

a5 'ood technology b5 'ood )cience

c5 'ood Preser(ation d5 'ood Processing

7. %ane sugar is called

a5 'ructose b5 )ucrosec5 Galactose d5 Maltose

9. )ugar cane is an e=ample of

a5 %omple= 'ood b5 )imple 'ood

c5 "utriti(e 'ood d5 All abo(e


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1. Meat, 'ruits, Vegetables ? cereals are e=ample of

a5 )imple 'ood b5 %omple= 'oodc5 'unctional 'ood d5 "utriti(e 'ood

11. is concerned with food supply, food

Iuality and 'ood safety

a5 'ood )cience b5 'ood echnology

c5 "utrition 'ood d5 'ood Processing

1. was the father of canning.

a5 Gay/ussac b5 "icolas Appert

c5 Pearson d5 ouis Pasteur

1$. Appert#s wor6 was the disco(ery of the principle of

by heat.

a5 Pasteuri&ation b5 )terili&ation

c5 yndalli&ation d5 'ilteration

14. are among the oldest food preser(ation

techni2ues.

a5


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a5 Vitamin < b5 Vit. 8

c5 Vit. F d5 Vit. A

1. +ic6ets in %hildren is the result of deficiency of

a5 Vit. < b5 Vit. A

c5 Vit. % d5 Vit. F

. act as antio=idants.

a5 Vit. F b5 Vit. <

c5 Vit. % d5 Vit. A

$. is associated with normal clotting of

blood.

a5 Vit. % b5 Vit. <

c5 Vit. c5 ocopherol

4. deficiency causes beriberi.

a5 Vit. 8/1 b5 Vit. 8

c5 Vit. % d5 Vit. <

-. is a yellow, crystalline, water soluble

compound.

a5 +ibofla(in b5 "iacin

c5 %holecaliferol d5 'olic acid. 'olic acid deficiency cause

a5 "ight blindness b5 +ic6ets

c5 8eri 8eri d5 Anemia

0. 8iotin is the name gi(en to Vit.

a5 Vit. H b5 Vit. %

c5 Vit. < d5 Vit. F

7. Vit. % is also called

a5 Malic acid b5 %itric acidc5 Ascorbic acid d5 artaric acid

9. Ascorbic acid deficiency cause

a5 )cur(y b5 "ight blindness

c5 +ic6ets d5 8eri 8eri

$. %ystein, %ystine ?/methionine are amino acid.

a5 )ulphur containing b5 Hydrogen containing

c5 %opper containing d5 Mg: containing

$1. classifies all foods into $ broadcategories: )table, semi perishable and perishable.

a5 %hemist b5 "utritionist

c5 'ood processor d5 All abo(e


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$. he foods in which the moisture contents and less

than>below 1-E is

a5 )table foods b5 )emi Perishable foodsc5 Perishable foods d5 Acid food

$$. he moisture content of natural semi/perishable foods

ranges b>w

a5 -/E b5 0/7E

c5 /9E d5 -/0E

$4. he foods in which the moisture content ranges b>w 7/

9-E is called

a5 Perishable foods b5 )emi/perishable foods

c5 )table foods d5 High acid foods

$-. Apple Gua(a, Mango, !range, Pineapple, omato

are

a5 Acid foods b5 ow acid foods

c5 Medium acid foods d5 High acid foods

$. ime, emon uice and Pic6les

a5 ow acid food b5 Acid foods

c5 Medium acids foods d5 High acid foods

$0. !6ra, Green Peas, Green beans ?/leafy (egetables a5 ow acid foods b5 Medium acid foods

c5 Acid foods d5 High acid foods

$7. 'oods ha(ing pH of below $.0 called

a5 High acid food b5 Acid foods

c5 Medium acid foods d5 ow acid foods

$9. 'oods within the pH rang are called acid foods.

a5 8elow $.0 b5 4.- J $.0

c5 4.- J - d5 - ?/abo(e4. includes all foods that fall within the pH

range of -. to 4.-.

a5 High acid b5 Acid foods

c5 Medium acid foods d5 ow acid foods

41. 'oods with a pH range of are called low

acid foods.

a5 8elow $.0 b5 4.- J $.0

c5 - J 4.- d5 - / abo(e4. Most food poisoning organisms prefer to grow in the pH

rang of

a5 K 4/- b5 L 4/-

c5 - d5 abo(e -


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FOOD TECHNOLOGY Page 1$ of 41

4$. %lostridium botulinum ?/clostridium sporogenes

are organisms.

a5 hermophilic spore forming b5 Mesophilic spore formingc5 Psychrophilic d5 "one

44. he fruits ?/(egetables contain an insoluble stiffening

material called

a5 Pectin b5 ignin

c5 Proto Pectin d5 Gums

4-. he term means self/destruction ?/

refers to the deteriorati(e changes originating from within

the food system.

a5 Hydrolysis b5 Proteolysis

c5 Putrification d5 Autolysis

4. he o=idati(e rancidity in oils ?/fats is a typical e=ample

of induced deteriorati(e process in

foods.

a5 Microbiologically b5 8io/%hemically

c5 %hemically d5 Physically

40. !=idati(e rancidity can be accelerated by the presence of

certain di(alent ?/poly(alenta5 Metals b5

ight

c5 High temperature d5 All abo(e

47. Chen fresh meat in a butcher#s shop is cut, the newly

e=posed surface, on coming in contact with o=ygen,

becomes

a5 Pin6ish b5

8rownishd5 8right red c5 +ed

49. %olor changes leading to brown, grey ?/others in fresh ?/

cured meat can also arise from

a5 8iochemical changes b5 Physical

changes

c5 Microbial acti(ity d5 Fn&ymes acti(ity

-. Chen sugars heated under controlled conditions in the

absence of water, they form anhydro sugar, that readily polymeri&e to gi(e typical taint ?/brown pigment this

process#s called

a5 Maillard reaction b5

%aramali&ation


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c5 8rowning d5 Purification

-1.


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FOOD TECHNOLOGY Page 1- of 41

a5 igases b5

;somerases

c5 yases d5Hydrolases. he efficiency of an en&yme is greatly influenced by the

a5 pH b5

Fn(ironmental temperature

c5 %oncentration of en&yme d5 All abo(e

1. bacteria grow best within the temperature

range of 4-o% J --o%.

a5 Mesophilic b5

hermophilic

c5 Psychrophilic d5 All abo(e

. bacteria grow best at room temperature

o% / $o%.

a5 Mesophilic b5

hermophilic

c5 Psycrophilic d5 All abo(e

$. bacteria grow best at refrigeration

temperature 4o% J 1o%.a5 hermophilic b5

Psychrophilic

c5 Mesophilic d5 All abo(e

4. Pure water has an Aw 3water acti(ity5

a5 .99 b5

1.

c5 1.- d5 .

-. 'resh foods ha(e Aw a5 .99 b5

)1.

c5 1. d5 .

.


16/41


c5 )terili&ation d5 yndalli&ation

7. yndalli&ation is more reliable than

a5 )terili&ation b5Pasteuri&ation

c5 8lanching d5 %anning

9. is the method of food preser(ation in

which food contained in a permanently sealed container is

sub*ected to an ele(ated temperature for a definite period

of time and then cooled.

a5 %anning b5)terili&ation

c5 Pasteuri&ation d5 8lanching

0. )ome substances are added intentionally to foods for the

purpose of ma6ing more profit generally termed as

a5 'ood contaminations b5 'ood

adulterants

c5 'ood additi(es d5 All abo(e

01. Many substances enter foodstuffs accidentally during

production, processing, storage ? handling often referred

to as food a5 'ood contaminants b5 'ood

adulterants

c5 'ood additi(es d5 All abo(e

0. Many chemicals and added intentionally during

production, processing or storage to impro(e or enhance

the 2ualities of the foods stuff termed as

a5 'ood adulterants b5

'ood additi(esc5 'ood contaminants d5 All abo(e

0$. is used to whiten the color of fresh

whole for the production of some 6inds of cheese.

a5 Hydrogen pero=ide b5

)ulphurdio=ide

c5 )odium ben&oate d5 Potassium )orbate

04. is naturally occurring antio=idant.

a5 Vitamin. b5 Vit. Ac5 Vit. 8 d5Vit. F

0-. 8HA ? 8H are the e=ample of

a5 Antisprouting agent

b5 Antiripening agent


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c5 Antio=idants

d5 Antimicrobial agent

0. is the e=ample of antiripening agent. a5 , 4, - trichloropheno=y acetic acid

b5 Maleic hydra&ide

c5 )ulphur dio=ide

d5 )odium ben&oate

00. he e=amples of thic6ening agents are

a5 Agar b5 Amylose

c5 Guargum d5 All abo(e

07. he most %ommonly used lea(ening agents in ba6ery are

a5 Deast b5 )odium

bicarbonate

c5 )ugar d5 a ? b

09. ;n the production of %arbonated be(erages %! and

are common additi(es used as

preser(ati(e.

a5 )odium Propionate b5 )orbic

Acidc5 8en&oate d5 "itrates

7. )orbic Acid and are the preser(ati(es

used in bread preparation.

a5)ulphur dio=ide b5 "itrites

c5 Propionic Acid d5 8en&oic Acid

71. he 'inal Products of alcoholic fermentation are

a5 Acetic acid @ Cater b5Fthyl alcohol @ %arbon dio=ide

c5Fthyl alcohol @ Cater

d5All abo(e

7. )accharomyces cere(isiae is the e=ample of

a5 8acteria b5 'ungi

c5 Deast d5 Molds

7$. 8eer is produced from a5 Cheat b5 8arley

c5 %orn d5+ice

74. )oy )auce is the fermented product of

a5 8arley b5 Cheat


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c5 !at d5 )oy beans

7-. %ereals are fermented to produce

a5 %offee b5 )easoningc5 8read d5 %HAPA;

7. ea is the e=ample of fermentation

a5 Alcoholic b5 "on/alcoholic

c5 Acetic d5 "one

70. he e=amples of fermented dairy products are

a5 %heese and Doghurt b5 8utter and %ream

c5 %ream and ;ce %ream d5 All abo(e

77. is the acetic acid producing bacteria.

a5 Acetomonas b5 )accharomyces

c5 )treptococcus d5 "one

79. Vinegar is a product of fermentation.

a5 actic b5 Acetic

c5 Alcoholic d5 "one

9. ;n dairy ;ndustry bacteria are most often

used to con(ert mil6 sugar to lactic acid.

a5 )treptococcus b5 actobacillus c5 Acetobacter d5 a ? b

91. he term is sometimes used to denote both

sensation and the substance.

a5 aste b5 Aroma

c5 'la(our d5 All abo(e

9. is present in rancid butter.

a5 Propionic acid b5 Pentanoic acid

c5 "/butyric acid d5%aproic acid

9$. Fsters are similar to

a5 Alcohols b5 'atty acid

c5 Aldehyde d5 etones

94. Fthylbutyrate is well 6nown for its li6e

aroma.

a5 8anana b5 Grape

c5 Pineapple d5 Gua(a9-. is well 6nown for its banana li6e aroma.

a5


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a5 %ultured butter b5 )our %ream

c5 8utter mil6 d5 All abo(e

90.


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17. Cine is produced from

a5 emon b5 A(ocado

c5 Grapes d5 Grape fruit 19. Vinegar is a product of

a5 Acetic fermentation

b5 actic fermentation

c5 Alcoholic fermentation

11. %H1! 8acteria %H$%H%!!H @ H!

a5 Acetic fermentation

b5 actic fermentation


111. actic acid bacteria utili&e the sugars present in the foods

and con(ert them into lactic acid this process is called.

a5 Acetic fermentation b5 actic fermentation


11. Streptococcus Thermophilus and Lactobacillus bulgaricus

are actic fermentar in.

a5 Meat industry b5


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117.%H-!H %H$%!!H @ H! reaction

ta6e place in the presence of

a5 Deast b5 Acetic acid bacteriac5 actic acid bacteria

119. %H1! %H$%H%!!H @ H! reaction

ta6e place in the presence of

a5 Deast b5 Acetic acid bacteria

c5 actic acid bacteria

1. he brea6down of protienaceous material is referred to as

a5 Autolysis b5 ipolysis

c5 Proteolysis d5+adiolysis

11. he brea6 down of fatty material is referred to as

a5 Autolysis b5 ipolysis

c5 Proteolysis

1. "aturally (inegar contain acetic acid

a5 7E b5 4E

c5 E d5 -E

1$. +adiolysis, a process by the application of ioni&ing

radiation may occur in

a5 %arbohydrates b5 Protein c5 Cater d5 ipids

14. !=idation as well as condensation reactions similar to non

en&ymatic browning due to irradiation ha(e been obser(ed

in

a5 Protein b5 %arbohydrates

c5 ipids d5 Cater

1-.


22/41


17. he spinning process in fruits such as bananas,

omatoes, pears, Mangoes, Gua(a and others can be

delayed by low dose irradiationa5 7 J $7 GD b5 - J $- GD

c5 J $- GD d5 J $ GD


23/41


9NSWERS 36CQ+S8

1. ' -1. d. a -. d

$. ' -$. d

4. " -4. a

-. ' --. d

. d -. a

0. ' -0. "

7. ' -7. a

9. ' -9. a1. ' . d

11. ' 1. '

1. ' . a

1$. ' $. '

14. d 4. '

1-. ' -. a

1. d . "

10. ' 0. a17. a 7. a

19. ' 9. '

. a 0. '

1. a 01. a

. a 0. '

$. " 0$. a

4. a 04. d

-. a 0-. ". d 0. a

0. a 00. d

7. " 07. d

9. a 09. "

$. a 7. "

$1. " 71. '

$. a 7. "

$$. " 7$. '$4. a 74. a

$-. a 7-. "

$. d 7. d


24/41


$0. a 70. a

$7. a 77. a

$9. a 79. '4. " 9. d

41. d 91. "

4. a 9. "

4$. ' 9$. a

44. " 94. "

4-. d 9-. '

4. " 9. d

40. d 90. "47. " 97. '

49. " 99. a

-. ' 1. "

-1. d

11. ' 11. a

1. d 110. a

1$. a 117. '

14. " 119. "1-. " 1. "

1. " 11. '

10. ' 1. '

17. " 1$ "

19. a 14 '

11. ' 1- "

111. ' 1 "

11. ' 10 a

11$. a 17 '

114. d

11-. '


25/41

FOOD TECHNOLOGY Page - of 41

FILL IN THE ,L9N:S

1. Mil6 is the of mammary glands from

different animals.. Mil6 Proteins is called

$. 'at E age in mil6 is

4. 8utter is an e=ample of in

emulsion.

-. Margenine is an e=ample of in

emulsion.

. β. lactoglobulins and. .actalbumins are

0. 'a(orable temperature for the microorganisms to grow in

the mil6 is o%.

7. %ritical temperature for mil6, is o%.

9. pH of mil6 ranges from

1. Prepasteuri&ation process is also called

11. Heat treatment at 11o% to 6ill the spore forming ?/

(egetati(e cells also called

1.


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4. Mil6 fat contain about E

unsaturated fatty acids.

-. 'ructose is also called . is also called corn sugar.

0. 'ructose is also called

7. is also called


27/41


-1. and are the

e=amples of Proteolytic en&yme.

-. is also called cane sugar.-$. %rude oil contains E of triglycerides.

-4. !il from animal is e=tracted by

--. 'at ?/ oil are good source of (itamin

-. Any thic6 li2uid in which tiny drops of fat ?/ oil are

e(enly distributed is called

-0. he ratio of density of substance to the density of water is

called

-7. he ratio of the sin of angle of incidence to the angle of

reflection at a gi(en temperature is termed as

-9. he residue remaining after incinerating the product is

called

. Corld used method of meat slaughtering are

, ,

1. he changes ta6e place after slaughtering is called

. he organic acid present in apples

$. !rganic acid present in spinach is

4. is present in grapes.

-. is present in blac6 berries.

. is the period when the anabolic

biochemical process gi(en way to catabolic process.

0. is the final stage of maturation ?/

initial stage of senescence.7. is precursor of ethylene.

9. is lipid soluble coloring pigment.

0. color pigment is formed during

browning.

01. is called dietary fiber.

0. Gluten is a combination of two subunits 3proteins5

?/

0$. Protein gi(es elasticity to the wheatflour.

04. Protein gi(es strength>resistance to the

wheat flour.


28/41


0-. is a reproducti(e part of the

wheat grain.

0. 8otanical name of wheat 00. Addition of nutrients which are lost during processing is

called

07. Addition of nutrients which already absent>naturally absent

in food is called

09. is polymer of plant material which can

not be digested by human digesti(e tract.

7. is the listing of characteristics which

considered to be important by buyers ? sellers.

71. is prepared from common wheat.

7. is prepared from durum wheat.

7$. )traight Grade 'lour 3)G'5 is E of the

flour.

74. )G' )tands for

7-. is nd in the production in the world

after wheat.

7. are those ernal which do not brea6

after coo6ing ?/ during coo6ing.70. 8en&oylpero=ide is agent in wheat

flour.

77. E of difference of short ?/ long patent flour is

79. is 4-E of the total product.

9. is 0E of the total product.

91. ;n composition of wheat bran is E,

germ E ?/endosperm E.

9. ;n apple disorder due to deficiency of calcium is

9$.


29/41


97. is the process in fruits ?/

(egetables ta6e off ! 3o=ygen5 ?/ gi(e off %! 3%arbon

dio=ide5.99. is synthetic phase in senescence.

1. is destruction phase in senescence.

11. he difference b>w %limetric ?/ non/%limetric fruit is due

to the differences in ?/

.

1. 'ood which are e=cept the main oil dishes are

called.

1$. is the stage when starch is con(erted

into gelly.

14. Cater absorption capacity of flour depends upon the

?/ of protein.

1-. he ability of flour to withstand fermentation process ?/

to produce a satisfactory loaf o(er a period of time is

called of flour.

1. 'lour with pH (alue below is

generally too acidic ?/ gi(e poor results in bread ma6ing.

10. he range of pH for satisfactory bread ma6ing flour is

17. is also called as bread mold.

19. Honey contains E moisture but does not show the

growth of any mold or yeast because water in honey is

bounded ? ha(e a

water acti(ity.

11. ;n both plants ?/ animals the primary source of energy is

111. %opper, ;ron, ight, heat ? o=ygen

in o=idation.

11. small organic molecules re2uired for

growth, de(elopment ?/ maintenance of human body.

11$. soluble includes Vit. A,


30/41


117. Vit. is used to fortify

(egetable ghee, margarine ?/ other mil6 products.

119. Vitamin % as also 6nown as 1. Vitamin 8$ is also called

11. 'olic acid is also 6nown as

1. inorganic elements in food ha(e been

classified into groups according to their re2uirement in

the body.

1$. "a, , %a, Mg, P, ) ?/ %l are the

group of minerals.

14. 'e, %u, %!, M!, Nn, ;, 'l, )e are the

group of minerals.

1-. Al, 8, "i, )n, %r used as pac6aging material are

metals.

1.


31/41

FOOD TECHNOLOGY Page $1 of 41

1$7. ,

important industry yeast.

1$9. HA%%P stands for 14. 'ermentation in cereals ?/ca6e is

due to production at acid ?/ alcohols.

141. +opiness problem in bread is caused by the bacteria.

14. i2uid medium for bacterial growth is termed as

14$. "utritional material used for the growth of microorganisms

is called as

144. is a branch of analytical chemistry

which deals with the determination of chemical

composition or change in composition or additi(es or

adulterants or contaminants in food by using (arious

techni2ues.

14-. is also called as pro=imate or routine

analysis.

14. is done by senses, it re2uires panels

of e=perts which may be trained or untrained.

140. F=pectation error, stimulation error, logical error, Halloeffect, suggestion, contrast effect ?/ positional bias the

factors that effect

147. ;') )tands for

149. "'F stand for

1-. AA%% )tands for

1-1. F2ui( wt. of citric acid is

1-. F2ui( wt. of tartaric acid is

1-$. F2ui( wt. of Malic acid is 1-4. F2ui( wt. of acetic acid is

1--. acid is a (itamin as well.

1-. " is multiplied with to obtain

percent protein.

1-0. HP% stands for

1-7. is a separation techni2ue in which a

mi=ture is separated into its constituent parts.

1-9. G% stands for 1. +atio of the water (apor pressure 3at a gi(en temperature5

in e2uilibrium with a food to the (apor pressure of water at

the same temperature is called


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11. Many fruits contain a gelling or thic6ening

substance, , which incidentally is

responsible for the setting or getting of conser(es ams.1. en&yme brea6 down the pectin.

1$. he most common scale for preference testing is the

nine point

14. is animal starch.

1-. he most abundant carbohydrate component of plant cell

wall is

1. Glycolysis ta6es place in

10. Anaerobic brea6down of glucose into pyru(ic acid in

cytoplasm of cell is called

17. All the en&ymes in nature, e=cept

+"A.

19. Amino acids which are not synthesi&ed in the body

according to its re2uirement are called

10. he Amino acids which can be synthesi&ed in the body

according to the re2uirement of system called

101. A pH (alue at which a molecule has both positi(e ?/negati(e charge ?/ ha(e no net charge ?/ molecule is

electrically neutral is called

10. Fthylene production in case of climetric fruit is

10$. he real cause of degreening in nature fruit is

104. "atural +ipening agent in fruits is

10-. Moldiness in bread is caused by , , ?/

10. Chite spots on bread is the indication of

bread.

100. Deast li6e fungi cause chal6y.

107. bread is resulted from the growth of

pigmented bacteria

109. 'or bread ma6ing, the dough pH should be

17. %a or "a propionates or sorbic acid is used to inhibit

growth in bread.

171. is a rich source of Vit. %.

17. is father of canning.


33/41

FOOD TECHNOLOGY Page $$ of 41

17$. Protein is present in mil6 as

174. ;)! stands for

17-. Pic6les are preser(ed by 17. 8acteria in(ol(ed in pic6le preser(ation are

170. )ugar, act as preser(ati(e at concentration of abo(e

E.

177. 8lanching is also 6nown as

179. %A) stands for

19. , are lost during

the process of milling of wheat flour.

191. Bse of sulphurdio=ide ?/ ben&oic acid is common in the

, ?/ industry.

19. ;n ba6ing, where mould growth is feared

are employed.

19$. wo immiscible solution ma6e miscible is called

194. Mayonnaise is the e=ample of

19-. ;n the production of (egetable Ghee

catalyst is used.19. is the only sugar which#s not

fermented by yeast.

190. is a heat treatment 3-o% J 7o%5

to 6ill (egetati(e forms of cell life in li2uid.

197. High E age of sucrose will the rate

of fermentation.

199. Generally sucrose E age used in fermentation of flour

E.. )tarch may be composed of ?/

1. stands for

. H) stands for

$. BH stands for

4. buc6iness in the dough is the result of of flour.

0. is the precursor of pectin.

7. Propectin is in water.

9. Pectin is in water.


34/41


1. he brine is tested by a hydrometer commonly

called

11. All the egg cholesterol is present in egg

1. 'la(our is a combination of ,

, ?

1$. is fla(our intensifier used in meat ?

meat products.

14. '


35/41

FOOD TECHNOLOGY Page $- of 41

$4. ;n case of fruit canning is

filled in b>w in spaces of the pieces of fruits.

$-. ;n case (egetable ?/meat canning isfilled in cans.

$. )uitable head space to

inch is left n can. so that when can

closure is finally accomplished, it will help in further

processing.

$0. and are

important meat proteins.

$7. ettuce ?/spinach grouped under

(egetables.

$9. Articho6e ?/ asparagus are under the group of

(egetables, respecti(ely.

4. %ucumber, egg plant ?/ tomato are

as well as (egetables.

41. %arotenoid are in water but

in lipid.

4. A


36/41


49. "itrogen content is estimated by the

method which is based on the

determination of the amount of the reduced nitrogen present in the sample.

-. he crude fiber consists largely of

together with a little

-1. Agar Agar is used to the medium.

-. Most of the earth bacteria can#t utili&e the agar so media

remain

-$. he needle use for inoculating the culture is made up of

-4. is called Pre/Pasteuri&ation process.

--. Fn&yme is used for cheese ma6ing.

-. 'la(ors are compounds.

-0. +ed color of tomato is due to

-7. 'ood processor classifies all foods into three broad

categories , , ?/

-9. %a6es in which the weight of sucrose is e2ual to or

e=ceeds that of the flour are called . %a6es in which the wt. !f sucrose is less than hat of flour

called

1. ;n ca6es ?/ coo6ies is one of the

principal ingredient, which ma6es for tenderness.

. High sugar ca6es (ery sweet ?/ ha(e

te=ture with few tunnels.

$. 'uller#s earth is used to remo(e

4. Mayonnaise is an emulsion of -. is called pig fat.

. is called animal fat.

0. is the e=ample of H! in oil

emulsion.


37/41


FILL IN THE ,L9N:S

1. acteal )ecretion 4. Ca=es. %asein 41. Phospholipid

$. 4/7E 4. Animal

4. Cater, !il 4$. Vegetable

-. Cater, !il 44. ecithin ?/

%ephalin

. Chey Protein 4-. High

0. o% J 4o% 4. 'ractionation

7. 1o

% 40. ipase9. .7 J .9 47. 8utyric acid >


38/41


9.)ucrose 7. Methionine

$. actose 9. %arotenoid$1. )ucrose 0. Iuinone

$. )ucrose 01. Hemicelluloses

$$. )orbitol, )acchrine,

Aspartame, %yclamate

manitol, Acesulfame6

0. Gliadin ?/

ghutenin

$4. Glycerol ?/ fatty acids 0$. Gliadin

$-. riglycerides 04. Glutamine

$. )aturated 0-. Germ

$0. !ils 0. riticum

aesti(um

$7. !rganic )ol(ent 00. Fnrichment

$9. ipids 07. 'ortification

09. Hemicelluloses 1. "iacin

7. Grading 11. Pteryolglutemic

acid

71. 'arina 1. Minerals

7. )emolina 1$. Ma*or

7$. 0 14. Minor

74. )traight grade flour 1-. ;nert

7-. +ice 1. Goiter >

Parathyroidism

7. ;ntact ernal 10. Fn&ymatic

browning

70. 8leaching 17. "on Fn&ymatic

browning

77. %ut of flour 19. Maillard

+eaction

79. )hort patent 1$. Flementary canal

9. ong patent 1$1. Malnutrition

91. 1-,$,7$ 1$. Bnder nutrition

9. 8itter pit 1$$. 8alance diet

9$. Marbling 1$4. )olid "ot fat

94. 7 1$-. Cater, fat,

protein

9-.


39/41


90.%itric acid ?/ Malic acid 1$7. )/%ere(isae, ).

%arlbergensts

97. +espiration 1$9. Ha&ard analysisand critical

control points.

99. Anabolic 14. Bndesirable

1. %atabolic 141. 8acillus )ubtilis

11. +espiration rate, ethylene

production

14. 8roth

1. )nac6 foods 14$. %ulture media

1$. Gelatini&ation 144. 'ood analysis14. Iuality, Iuantity 14-. %hemical

analysis

1-. olerance 14. )ensory

e(aluation

1. - 140. )ensory

e(aluation

10. -.- J .- 147. ;nstitute of food

)cience andtechnology

17. Aspergillus ory&ae 149. "itrogen free

e=tract

19. Physically, low 1-. American

Association of

cereal chemists

11. %arbohydrate 1-1. 0

111. Pro/o=idant 1-. 0-11. Vitamins 1-$. 0

11$. 'at 1-4.

114. Cater 1--. Ascorbic acid

11-. Vit. A 1-. .-

11. Vit. A 1-0. High

performance

li2uid

chromatography

110. Vit. A 1-7. %hromatography

117. Vit. < 1-9. Gas li2uid

chromatography

119. Ascorbic acid 1. Cater acti(ity


40/41


11.Pectin $. Bltra heat

treatment

1. Pectinase 4. )tarch1$. Hedonic scale -. ;nsoluble

14. Glycogen . !(er mi=ing

1-. %ellulose 0. Protopectin

1. %ytoplasm 7. ;nsoluble

10. Glycolysis 9. )oluble

17. Protein 1. )alometer

19. Fssential amino acids 11. Fgg yol6

10. "on essential 1. aste, smell ?/feel

101. ;soelectric point 1$. Monosodium

Glutamate

10. High 14. 'ood ?/ drug

administration

10$. Fthylene 1-. 'lesh

104. Fthylene 1. )tarch

10-. +. nigrican, +. )tolonifer P.e=pansum

10. Myoglobin

10. %hal6y 17. Haemoglobin

100. richosporum (ariable 19.


41/41


antica6ing

19. Propionates $4. )ugar )yrup

19$. Fmulsion $-. 8rine>)alt soln194. Fmulsion $. 1>7, $>1 inch

19-. "ic6le $0. %ollagen, elastin

19. actose $7. eafy

190. Pasteuri&ation $9. 'lower, )tem

197. )low down>decrease 4. 'ruit

199. 1 J E 41. ;nsoluble,

)oluble

. Amylose, Amylopectin 4. Maturing1. ow temperature J long

time

4$. )alt

. High temperature J short

time

44. Pro=imate

4-. Bltimate -0. ycopene

4. Pro=imate -7. )table, )emi

perishable,

perishable40. ;n(ert sugar -9. High sugar ca6es

47. )ugar content . ow sugar ca6es

49. *eldahal method 1. )urose

-. %ellulose, ignin . 'ine

-1. )olidify $. Pigments

-. )olid 4. !il in H!

-$. Platinium -. ard

-4. hermi&ation . allow--. +ennin 0. Mil6

-. Aromatic (olatile

Documents

Food Technology Booklet [1]