Which preservative is used to stop mould growing in bread and other baked foods?
Correct answer D. All of the above
Topic / 199 questions
Food Technology MCQs
Page 4 of Food Technology multiple-choice questions with answers. Tap an option to check yourself.
Page 4 of 10
Roughly what proportion of the world’s food is lost through microbial spoilage?
Correct answer C. One-fifth
Which leavening agents are used to make light cakes, biscuits and muffins?
Correct answer A. Phosphate salts
Advertisement
Humectants retain moisture, help the rehydration of dried foods and help dissolve flavour compounds. Which of these is a humectant?
Correct answer A. Mannitol
Which of these are used as synthetic flavours?
Correct answer D. All the above
Which instrument is used to evaluate the texture of pastries, cookies and crackers?
Correct answer B. Shortometer
Which instruments can be used to measure food colour?
Correct answer D. All of the above
What determines the quality of an egg?
Correct answer D. All the above
Milk proteins are particularly rich in which amino acid?
Correct answer B. Lysine
Advertisement
In which milk is the amount of whey protein highest?
Correct answer B. Cow milk
What is the average world per capita consumption of milk per day?
Correct answer A. 320 g
What is the function of acids in food?
Correct answer D. All of the above
What does niacin deficiency cause in adults?
Correct answer D. All the above
What does a deficiency of vitamin D cause in humans?
Correct answer D. All the above
Which of the following vitamins is water-soluble?
Correct answer A. Vitamin B
Advertisement
What daily protein intake per kilogram of body weight does WHO recommend for an individual?
Correct answer A. 0.59 g
Protein denaturation results from changes to which levels of protein structure?
Correct answer D. Both B & C
The characteristic flavour of butter, milk and cheese is due to which type of fatty acids?
Correct answer C. Short chain fatty acids
What causes undesirable flavours to develop in food during storage?
Correct answer A. Rancidity
Plant triglycerides are rich in which kind of fatty acids?
Correct answer B. Unsaturated fatty acids