Chemically, what are enzymes mainly composed of?
Correct answer C. Proteins
Topic / 199 questions
Food Technology MCQs
Page 9 of Food Technology multiple-choice questions with answers. Tap an option to check yourself.
Page 9 of 10
Dairy products often develop rancid, goaty and unclean taints because of excess concentrations of which fatty acids?
Correct answer C. C4–C16 fatty acids
Oxidative rancidity can be speeded up by the presence of certain divalent and polyvalent what?
Correct answer A. Metals
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What is the insoluble stiffening material found in fruit and vegetables called?
Correct answer C. Protopectin
What are foods with a pH between 4.5 and 5.0 called?
Correct answer B. Medium acid foods
Into which category do okra, green peas, green beans and leafy vegetables fall?
Correct answer A. Low acid foods
Into which category do apple, guava, mango, pineapple and tomato fall?
Correct answer B. Acid foods
Within what range does the moisture content of natural semi-perishable foods fall?
Correct answer A. 60-90%
Who classifies foods into three broad groups: stable, semi-perishable and perishable?
Correct answer B. Food processor
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Which disease results from a deficiency of ascorbic acid?
Correct answer A. Scurvy
By which vitamin name is biotin also known?
Correct answer D. Vitamin H
Which vitamin is linked with normal blood clotting?
Correct answer A. Vitamin K
Which vitamin does the human body produce under the influence of the sun’s ultraviolet rays?
Correct answer C. Vitamin D
Night blindness and keratinisation are linked to a deficiency of which vitamin?
Correct answer A. Vitamin A
In which year was a process for producing evaporated milk introduced in the dairy industry?
Correct answer D. 1835
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Which principle did Nicolas Appert’s work establish?
Correct answer C. Sterilisation
Which discipline deals with supplying food for human consumption?
Correct answer D. Food technology
What is the use of science and engineering to extend the shelf life of food and prevent its spoilage called?
Correct answer B. Food preservation
By how much could food supply be increased by reducing post-harvest losses?
Correct answer D. 10-20%
Roughly how much iodine does an adult human body contain?
Correct answer B. 20 to 50 mg