Alongside sorbic acid, which preservative is used in bread making?
Correct answer D. Propionic acid
Topic / 199 questions
Food Technology MCQs
Page 6 of Food Technology multiple-choice questions with answers. Tap an option to check yourself.
Page 6 of 10
Which leavening agents are most commonly used in bakery products?
Correct answer D. Both A and B
Which of the following acts as an anti-ripening agent?
Correct answer B. 2,4,5-trichlorophenoxyacetic acid
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What are chemicals deliberately added to food during production, processing or storage to improve its qualities called?
Correct answer B. Food additives
What are substances deliberately added to foods to make them more profitable to sell called?
Correct answer B. Food adulterants
Tyndallisation is more reliable than which of the following processes?
Correct answer A. Pasteurization
What is the typical water activity (aw) of dried foods?
Correct answer C. 0.6
What is the water activity (aw) of pure water?
Correct answer A. 1.00
Which type of bacteria grows best at a room temperature of about 20°C?
Correct answer A. Mesophilic
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To which enzyme class do racemases belong?
Correct answer D. Isomerases enzyme
To which enzyme class do esterases, proteinases and acid and alkaline phosphatases belong?
Correct answer B. Hydrolase enzymes
Cytochrome oxidase and alcohol dehydrogenase are examples of which class of enzymes?
Correct answer A. Oxidoreductases
Which bacteria produce toxins that cause food poisoning?
Correct answer D. Both A and B
When sugars are heated under controlled conditions without water, they form anhydro sugars that polymerise to give characteristic flavours and brown pigments. What is this process called?
Correct answer D. Caramelisation
When fresh meat is cut in a butcher’s shop, what colour does the newly exposed surface turn on contact with oxygen?
Correct answer B. Bright red
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What are deteriorative changes arising from within the food itself called?
Correct answer A. Autolysis
How are lime juice, lemon juice and pickles classified?
Correct answer A. High acid foods
What are foods with a pH below 3.7 called?
Correct answer A. High acid foods
What are foods with a moisture content of about 80 to 90% called?
Correct answer C. Perishable foods
What are foods with a moisture content below 15 percent called?
Correct answer B. Stable foods