FOOD TECHNOLOGY MCQS FOR THE PREPARATION OF

DIFFERENT EXAMS
420. What is the principal carbohydrate in the milks of all mammals?
a. Lactose
b. Glucose
c. Sucrose
d. Fructose

421. Percentage of water in buffalo milk is:-

a. 65-67 %
b. 70-75 %
c. 80-85 %
d. 87-90 %

422. Soft fats in milk fat are:-

a. Lauric & Stearic
b. Capric & Lauric Note: Please Ask From your Teachers
c. Oleic & Butyric
d. Oleic & Lauric

423. Principal protein in milk is:-

a. Albumin
b. Lactalbumin
c. Casein
d. Lactoglobulin

424. Percentage of mineral matter in milk is about :-

a. 1 %
b. 0.7 %
c. 1.5 % Note: Please Ask From your Teachers
d. 0.05 %

425. Whey is the by-product in the manufacture of:

a. Skimmed milk
b. Butter
c. Cheese
d. Yogurt

426. Example of soft cheese is:-

a. Cheddar
b. Swiss
Note: Please Ask From your Teachers
c. Brick
d. Cottage

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427. Which one of the following is not fermented beverages?
a. Kefir
b. Leban
c. Buttermilk
d. Kaumiss

428. How many indigenous enzymes have been reported in bovine milk?
a. 30
b. 60
c. 50
d. 40

429. Destruction of which enzyme is used as an index of super-HTST pasteurization?

a. Catalase
b. Lipase Note: Please Ask From your Teachers
c. Lactoperoxidase
d. All of the above

430. Rennet belongs to:-

a. Lipases
b. Catalase
c. Proteinases
d. Phosphatases

431. Temperature used in UHT treatment is:-

a. 90-100 °C
b. 100-120 °C
c. 120-125 °C
d. 130-140 °C
432. Lactose is disaccharide containing:-
a. Glucose & Fructose
b. Glucose & Glactose
c. Glucose & Glucose
d. Glucose & Maltose

433. CaCl2 is added at the rate of:-

a. 0.5 %
b. 0.8 % Note: Please Ask From your Teachers
c. 0.02 %
d. 0.08 %

434. Which one is used as an emulsifying agent in process cheese blend?

a. Paprika
b. Pectin
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 c. Glycerides
d. Whey Powder
435. Milk is an emulsion:-
a. Oil-in-Water
b. Water-in-Oil
c. Oil-in-Oil
d. Oil-in-Starch

436. Normal bovine milk contains protein about

a. 7.5%
b. 5.5%
c. 3.5%
d. 9.5%

437. The aim of pasteurization milk is to:-

a. Improve flavor
b. Kill disease producing organisms
c. Improve color
d. None of the above

438. People with high blood pressure or edema are advised to take:-
a. Multivitamin Mineral Milk
b. Low Sodium Milk
c. Sterile Milk
d. Low Lactose Milk

439. Evaporated milk is concentrated to approximately what times the solid of normal whole
milk?

a. 2.25 times
b. 6.25 times
c. 7 times
d. 8.5 times

440. 10-15 % more milk is produced with which growth hormones, if injected to lactating cows?
a. Auxin
b. Bovine Growth Hormone
c. Ethylene
d. None of the above

441. The process to increase in volume caused by whipping air into the ice cream mix during
freezing is called?
a. Homogenization
b. Aging
c. Overrun
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 d. Hardening

442. Semisolid ice cream is placed in a hardening room at a temperature of about?

a. -15 °C
b. -20 °C
c. -34 °C
d. -44 °C

443. The “eyes” in swiss cheese are formed by the growth of:-
a. Leuconostoc
b. Propionibacterium
c. Streptococcus
d. Lactobacillus

444. Yogurt contains mixed lactic acid culture containing:-

a. Lactobacillus bulgaricus and Streptococcus thermophilus
b. Lactobacillus bulgaricus and Propionibacterium
c. Lactobacillus bulgaricus and Leuconostoc
d. None of the above

445. The melting point of milk fat varies normally between:-

a. 32-36 °C
b. 40-45 °C Note: Please Ask From your Teachers
c. 20-25 °C
d. 26-30 °C

446. The specific gravity of milk fat at 21°C is?

a. 0.70
b. 0.82 Note: Please Ask From your Teachers
c. 0.93
d. 0.98

447. The iodine number measures the amount of:-

a. Free Fatty Acids
b. Saturated Fatty Acids
c. Chain Length of Fatty Acids
d. Unsaturated Glycerides

448. Milk fat differs from other common fats in having a larger percentage of:-
a. Free Fatty Acids
b. Saturated Fatty Acids
c. Volatile Fatty Acids
d. None of the above

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449. Sponification number of butter fat is:-
a. 190
b. 195 Note: Please Ask From your Teachers
c. 210
d. 231

450. Energy value of milk having 3.5% fat according to Sharp’s Formula will be?
a. 60
b. 60.5
c. 62.5 Note: Please Ask From your Teachers
d. 65.5

451. Lactose reduces copper salt to?

a. Cupric Oxide
b. Cuprous Oxide
c. Copper Oxide
d. None of the above

452. Yellow color of milk fat is due to presence of?

a. Vitamin D
b. Carotenoids
c. Calcium
d. Folic Acid

453. Tests for proper pasteurization are based on the activity of which enzyme?
a. Lactase
b. Diastase
c. Phosphatase
d. Catalase

454. Starch is split by which enzyme?

a. Lactase
b. Diastase Note: Please Ask From your Teachers
c. Phosphatase
d. Catalase

455. What is freezing point of milk?

a. 0 °C
b. -0.55 °C
c. -1 °C
d. -1.55 °C

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456. What is the average boiling point of milk?
a. 100-101 °C
b. 105-110 °C
c. 115-117 °C
d. 102-105 °C

457. What is the average specific gravity of normal whole milk at 16 °C?
a. 0.903
b. 1.032
c. 1.582
d. 2.032

458. Which is the pre-dominating organism in dirty utensils of milk?

a. Lactobacillus bulgaricus
b. Propionibacterium Note: Please Ask From your Teachers
c. Streptococcus lactis
d. All of the above

459. Energy value of a food is measured in terms of?

a. Carbohydrates
b. Fats
c. Proteins
d. Calories

460. Legal butter must contain at least what percentage of fat?

a. 70 %
b. 80 %
c. 90 %
d. 95 %

461. The high nutritive value of cheese is due to:-

a. High mineral contents
b. High protein contents
c. Taste & flavor
d. All of the above

462. Food value of ice cream depends to a large extent on its?

a. Flavor
b. Volume Note: Please Ask From your Teachers
c. Composition
d. None of the above

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463. Chlorine compounds have widespread acceptance in the dairy industry due to?
a. Non-toxicity
b. High sanitizing efficiency Note: Please Ask From your Teachers
c. High corrosiveness
d. All of the above

464. At what concentration chlorine sanitizing solutions are usually used in the
dairy industry?
a. 50-100 ppm
b. 100-200 ppm
c. 200-500 ppm
d. 500-800 ppm

465. The process of raising or lowering the percent of fat in milk or cream to a
desired standard is called?
a. Enrichment
b. Fortification
c. Standardization
d. None of the above

466. A product consisting of a mixture of milk and cream which contains not
less than 10.5% milk fat is called?
a. Concentrated Milk
b. Low Fat Milk
c. Half-and-Half
d. Eggnog

467. Butter milk is a fluid product resulting from the manufacture of?
a. Cheese
b. Yogurt
c. Ice cream
d. Butter

468. What is the application of any effective method or substance to a clean surface for
destruction of pathogen is called?
a. Pasteurization
b. High Temperature Treatment
c. Sanitization
d. Cleaning

469. In what from Formaldehyde- preservatives used in milk exists?

a. Gas
b. Liquid Note: Please Ask From your Teachers
c. Solid
d. All of the above
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470. Mammary glands complete unit of milk synthesis of is called
a. Lumen
b. Micelles Note: Please Ask From your Teachers
c. Alveolus
d. Secretary cells
471. Fatty acids synthesized in mammary gland are
a. Higher chain fatty acids
b. Unsaturated fatty acids Note: Please Ask From your Teachers
c. Lower chain fatty acids
d. Medium and lower chain fatty acids

472. Most variable constituent of milk is

a. Proteins
b. Fat
c. Lactose
d. Minerals

473. Which of the following has largest particle size in milk?

a. Lactose
b. Casein micelles
c. Both a and b Note: Please Ask From your Teachers
d. Fat globule

474. Lactose has water solubility of

a. 100%
b. 50% Note: Please Ask From your Teachers
c. 18%
d. 25%

475. Which enzyme is tested for cream pasteurization?

a. Plasmin
b. Phosphatase
c. Catalase
d. peroxidase

476. The purpose of culture media is to provide the essential nutrients like:
a. H2O
b. Energy source
c. Minerals and Vitamins
d. All of above

477. Fermentation is originated from:

a. Spanish
b. Roman
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 c. Latin
d. Greek

478. Some growth promoters (metabolites) are produced during:

a. Lag phase
b. Log phase
c. Primary metabolites
d. Secondary metabolites

479. In culturing techniques, for the selective media of m.o other than desired one to
increase/decrease in number to isolate the desired one , there is addition of:
a. Using antibiotics
b. High temperature
c. Growth promoters/inhibitors
d. Carbon source

480. The most popular technique for preservation of cultures including freezing
with subsequent drying is referred as:
a. Liquid under paraffin
b. Lyophillization
c. Drying
d. Freezing

481. Inocula for fermentation must be healthy, active state and thus minimizing:
a. Lag phase
b. Log phase
c. Stationary phase
d. Death phase

482. The term mold is applied to :

a. Multicellular filamentus fungi
b. Unicellular filamentus fungi
c. Multicellular yeast
d. Aseptate hyphae

483. The study of morphology deals with

a. Functions
b. Catabolism
c. Structure
d. Anabolism

484. The shape of yeast may be of:

a. Spherical
b. Ovoid
c. Cylindrical
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 d. All above

485. Vapors pressure of solution divided by vapors pressure of solvent is referred as:
a. Density
b. Solvent solution ratio
c. Vapors
d. Water activity

486. The term wild yeast is used for that yeast which are:
a. Not encouraged to grow
b. Encouraged to grow
c. Grown on selective media
d. Grown on non selective media

487. False yeasts which produce no ascospores belong to the:

a. Fungi
b. Fungi imperfecti
c. Yeast
d. Molds

488. The groups of yeast based on growth type are named as:
a. Film
b. Oxidative
c. Fermentative yeasts
d. All of above.

489. The whole mass of hyphae (mycelium) may be:

a. Submerged
b. Aerial
c. Both
d. All above

490. Reproduction of molds is chiefly accomplished by means of:

a. Asexual spores.
b. Sexual spores
c. Vegetative
d. All above

491. Special mycellial structure or parts aid in the identification of molds is:
a. Rhizoids
b. Holdfasts
c. All above
d. Nothing from above

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492. Most molds can grow over the range of pH:
a. 2 to 8.5
b. 3 to 7.8
c. Neutral
d. Alkaline

493. Mesophilic micro-organisms grow well at:

a. Below 20 ºC
b. 20-35ºC
c. 20-45ºC
d. 20-30ºC

494. Bacteria require more moisture than:

a. Yeast
b. Mold
c. None of the above
d. All of above

495. Main food spoilage agents are:

a. Microorganisms
b. Enzymes
c. None of the above
d. All of the above

496. Autotrophic microorganisms can synthesis their nutrients for their nourishment from:
a. Inorganic compounds
b. Cane molasses as a carbon source
c. None of the above
d. complex organic compounds

497. Microorganisms that grow best in the absence but can also grow in presence
of oxygen are known as:
a. Facultative anaerobes
b. Facultative aerobes
c. Obligate anaerobes
d. Obligate aerobes

498. In controlled storage atmosphere higher percentage of carbon dioxide is used

than oxygen and retard the microbial growth above percent of:
a. 10%
b. 20%
c. 5%
d. 15%

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499. Normally food spoilage organisms may not grow below :
a. -9.4oC
b. -20oC
c. -77oC
d. 5oC

500. Sublimation is a technique of freeze-drying process with a principle:

a. Evaporation of moisture from the solid phase to vapor state without first
changing into liquid
b. Evaporation of moisture from the solid phase to vapors state after
changing into liquid
c. Evaporation of moisture from the liquid phase to vapors state without first
changing into liquid
d. Evaporation of moisture from the solid phase to vapors state after
changing into liquid

501. In manufacturing yogurt, lactic acid bacteria required to convert glucose into
lactic acid are:
a. Streptococcus and Lactobacillus
b. Leuconostoc and Lactobacillus
c. Leuconostoc and Streptococcus
d. None of the above

502. The sterilizing temperature in autoclave is usually 121ºC for 15 minutes under
pressure (lbs) of :
a. 12
b. 18
c. 15
d. 21

503. Biochemically fermentation is defined as:

a. Biomass production through micro organisms.
b. Catabolism of organic compounds.
c. Production of antibiotics
d. Aerobic production of inhibitors.

504. Similar molecular formula but different structural formula is called as:
a. Molecular distribution
b. Molecular organization
c. Isomerization
d. Molecular rearrangement

505. A process in which genetic material is transferred from donor to the recipient
cell is called as:
a. Membrane permeation
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 b. Conjugation
c. DNA transfer
d. None of the above

506. Group of bacteria that produces CH3CHCOOH

a. Butyrics
b. Lactics
c. Acetics
d. None of above

507. Cheese cultures include:

a. Lactococcus lactis and Lactococcus cremoris.
b. Streptococcus lactis and Lactococcus cremoris.
c. Lactococcus lactis and Streptococcus cremoris.
d. Streptococcus lactis and Streptococcus cremoris.

508- There are principles of preservation:

a. two
b. four
c. six
d. eight

509- ------------- means self-destruction and deteriorative changes originated

from within the food system:
a) autolysis
b) oxidation
c) browning
d) crystallization

510- Due to oxidation myoglobin is converted into:

a) collagen
b) elastin
c) metmyoglobin
d) haemoglobin

511- The reaction of amino acid with sugar is called :

a) caramelization
b) autoxidation
c) acid base
d) Maillard reaction

512- Enzymatic browning is due to group of enzymes:

a) amylase
b) proteases
c) phenolases
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 d) none of all

513- Blanching is also called as:

a) trimming
b) bleaching
c) peeling
d) scalding

514- Generally cold storage temperature is in the range of °_:

a) 0 to -10
b) 4 - 10
c) 10 – 20
d) 0 – 4

515- In sterilization high temperature °___ is involved

a) above 100
b) 50
c) 70 – 80
d) 80 – 100

516- Usually is used to emit gamma rays.

a) cobalt 60
b) sodium
c) radium
d) Mn

517- The drying out of surface during frozen storage is called:

a) sublimation
b) case hardening
c) crystallization
d) freeze burn

518- In lye peeling solution of is used:

a) sugar
b) NaCl
c) NaOH
d) none of all

519- --------------- is the example of filter aid.

a) diatomaceous earth
b) hexane
c) lead
d) ferrous sulphate

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520- In storage high concentration of CO2 and low concentration of O2 is used:
a) cold storage
b) freezer
c) lypholization
d) controlled atmospheric storage

521- ----------------is used as firming agent in different fruits:

a) NaCl
b) NaOH
c) CaCl2
d) none of all

522- The main objective of blanching are:

a) fix the colour
b) remove tissue gas
c) kill the microbes
d) all

523- The efficiency of blanching is checked by enzyme:

a) pectinase
b) rennin
c) catalase/phosphatase
d) pepsin

524- ---------------is conducted to inactivate the pathogenic organism:

a) sterilization
b) pasteurization
c) lypholization
d) none of alls

525- LTLT pasteurization is carried out at a temperature °_:

a) 30 – 40
b) 20 – 30
c) 65 – 75
d) 100

526- -------------- is a preservation method in which food sealed in container is

subjected to elevated temperature for definite period of time.
a) freezing
b) chemical preservation
c) cooking
d) canning

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527- Total soluble solids are determined by:
a) butyrometer
b) refrectometer
c) hydrometer
d) none of all

528- The amount of brine is determined by an instrument:

a) salometer
b) lactometer
c) buritymeter
d) polarimeter

529- A brine solution containing ----------% salt will gives a reading of 100 units:
a) 20
b) 26
c) 30
d) 36

530- ---------------relationship is very important to kill the microbes.

a) temperature/humidity
b) pH/acidity
c) time/temperature
d) none of all

531- The time required to kill microorganisms at a given lethal temperature is

called
a) thermal inactivation time
b) thermal death time
c) critical time
d) lag phase

532- In quick freezing crystals are formed:

a) small
b) large
c) medium
d) very large

533- In still air freezing the temperature ranged from ° _.

a) -29 to -46
b) 0 to -10
c) -23 to -29
d) 0 - 10

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534- In immersion freezing solution of is used:
a) potassium
b) aluminum
c) glycerol
d) none of all

535- In cryogenic freezing liquid gases are used like:

a) CO2
b) N2
c) both
d) O2

536- A solution from which water cannot be crystallizes is known as mixture:

a) eutectic
b) homogeneous
c) heterogeneous
d) none of all

537- --------------- is an operation in which water of the food is reduced under control
conditions of temperature, humidity and airflow.
a) evaporation
b) dehydration
c) fermentation
d) sun drying

538- Due to high temperature, the outer surface of the food become dried while
inside moisture is present is called as:
a) browning
b) scalding
c) case hardening
d) none of all

539- For powder milk production drier is used:

a) spray
b) cabinet
c) tower
d) kiln

540- -------------- drying is employed to increase the porosity of food particles

to give them spongy look.
a) sun
b) puff
c) freeze
d) none of all

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541- In ------------- moisture is first removed by dehydration followed by freezing:
a) dehydrofreezing
b) freeze drying
c) spray drying
d) none of all

542- The intermediate moisture foods have---- %moisture contents.

a) 80 – 90
b) 10 – 20
c) 20 – 50
d) below 10

543- --------------- are substances not intentionally added to food but are present
in food as a result of production & processing.
a) adulterants
b) additives
c) contaminants
d) none of all

544- ---------------helps to form homogeneous mixture of oil and water.

a) stabilizer
b) antioxidant
c) emulsifier
d) leavening agent

545- --------------help to improve the filterability and appearance of food.

a) clarifying agent
b) moisturizing agent
c) thickeners
d) anticaking agent

546- Choice of additive depends upon its

a) safety
b) cost
c) effect on food quality
d) all

547- -------------- is a flavour enhancer.

a) MSG
b) saccharine
c) sarbitol
d) carotene

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548- 2, 4, 5-trichlorophenoxyacetic acid is used as ---------------- agent.
a) sprout inhibitor
b) antioxidant
c) antiripening agent
d) texturizing agent

549- -------------- provides artificial almond flavour.

a) formalin
b) amyl acetate
c) hexane
d) benzaldehyde

550- Vinegar contains at least 4% of ----------- acid.

a) butyric
b) acetic
c) lactic
d) malic

551- In alcohol fermentation -------------- is used to convert sugar into alcohol.

a) mold
b) bacteria
c) yeast
d) virus

552- The genera used for acetic fermentation is

a) Aspergillus
b) Penicillium
c) Fusarium
d) Acetobacter

553- Lactic fermentation is generally used in -------------- industry.

a) candy
b) meat
c) cannary
d) bakery

554- The frequency of radiation is measured in term of

a) angstrom
b) nm
c) ppm
d) hertz (Hz)

555- UV rays have a wavelength between

a) 10 – 400nm
b) 400 – 700nm

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 c) 700 – 300,000nm
d) none of all

556- Radiation sterilization is called as

a) redurization
b) radicidation
c) radappertization
d) none of all

557- When ionizing radiation strike the water molecule, it split- technically
called
a) hydrolysis
b) radiolysed
c) triple point
d) hydration

558- Any substance which is added intentionally to food for any aspect of production,
processing, storage and packaging is called -------------.
a) preservative
b) additive
c) contaminant
d) adulterant

559- To enhance the protein quality ----------- amino acid is used.

a. valine
b. histadine
c. phenyl alanine
d. lysine

560. Among the different food components, ---------------- is gaining popularity now a
days.
a) carbohydrate
b) fat
c) dietary fiber
d) protein

561. The emulsifier present in milk is -------------.

a) lecithin
b) casein
c) lactalbumin
d) lactose

562. Water binding agents are called as ---------------.

a) sequestrant
b) emulsifier
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 c) surfactant
d) humectant

563. Saccharine is ----------- time sweeter than sucrose.

a) 100
b) 1000
c) 300
d) 2000

564. Mineral binding agents are known are ----------------.

a) sequestrants
b) emulsifiers
c) contaminants
d) nutritive additive

565. The sugar which we use usually daily is called as --------------.

a) sucrose
b) mannose
c) sarbitol
d) lactose

566. Cyclamate is --------------- time sweeter than sucrose.

a) 10
b) 30
c) 100
d) 200

567. Vitamin A is called as ---------------.

a) retinol
b) thiamine
c) riboflavin
d) niacin

568. Vitamin C is a ------------- soluble vitamin.

a) acid
b) water
c) fat
d) alkali

569. Among the fatty acid ------------- is used as nutritional additive.

a) palmatic acid
b) stearic acid
c) capric acid
d) linoleic acid

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570. Iron is primarily found in --------------.
a) globin
b) albumin
c) haemoglobin
d) white blood cells

571. Iodine deficiency leads to -------------.

a) scurvy
b) rickets
c) goiter
d) anemia

572. When two immiscible liquid dispersed together is known as --------------.

a) emulsion
b) mixture
c) suspension
d) colloidal

573. For preservation purpose ------------ salt is used.

a) sodium benzoate
b) FeSO4
c) Iron
d) Potassium

574. -------------- is used for curing meat.

a) sulfate
b) nitrite
c) propionic acid
d) lactic acid

575. --------------is the example of biological derived antimicrobial.

a) H2O2
b) sorbate
c) acetates
d) Nisin

576. Among the acids, ------------- shows the antioxidant activity.

a) vitamin A
b) vitamin B
c) vitamin C
d) vitamin K

577. Vitamin E is also called ---------------.

a) tocopherol
b) phenol
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 c) biotin
d) folic acid

578. -------------- are the biocatalysts occur in living system that speed up the reaction.
a) co-enzyme
b) enzyme
c) substrate
d) none of all

579. Enzymes have ------------ classes.

a) two
b) six
c) seven
d) ten

580. -------------- enzyme is extracted from papaya.

a) ficin
b) bromelin
c) rennin
d) papain

581. Enzyme assay is conducted to determine its -------------.

a) life
b) transpiration
c) activity
d) none of all

582. Meat tenderizing enzyme is ----------------.

a) amylase
b) protease
c) lipase
d) xylanase

583. Colour exempt for certification is called --------------.

a) natural
b) synthetic
c) imitation
d) lakes

584. FD & C dyes are water soluble colorants that colour by --------------.
a) dissolution
b) dispersion
c) mixing
d) none of all

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585. Red colour of tomato is due to pigment -------------.
a) chlorophyll
b) lycopene
c) anthocyanin
d) betalain

586. --------------- modify and enhance flavour.

a) colorant
b) acidulant
c) flavonoid
d) none of all

587. Cream of tartar used in baking powder is ---------------.

a) malic acid
b) tartaric acid
c) fumaric acid
d) none of all

588. -------------- is used as anti browning agent.

a) vitamin C
b) B12
c) B6
d) Vitamin D

589. --------------- gives artificial banana flavour.

a) benzaldehyde
b) methyl anthranilate
c) benzene
d) amyl acetate

590. ---------------is used as sequestrants.

a) chloroform
b) ether
c) EDTA
d) common salt

591. FD & C dyes belong to following class.

a) Azo
b) indigoid
c) xanthrene
d) all

592. Toxicological effect of synthetic colorant is -------------- than natural colour.

a) less
b) greater
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 c) equal
d) minute

593. In honey -------------- is the most abundant sugar.

a) lactose
b) glucose
c) sucrose
d) fructose

594. --------------- is used to control ropiness in bread.

a) fumarates
b) propionates
c) sorbates
d) succinates

595. ---------------- is the protein obtained from animal hides and bones.
a) pectin
b) amylase
c) gelatin
d) amyl pectin

596. Calcium and phosphorous are in the category of ---------------- minerals.

a) major
b) minor
c) trace
d) none of all

597. Deficiency of iron cause -----------------.

a) night blindness
b) rickets
c) anemia
d) nausea

598. In Pakistan different micro nutrient deficiencies exists like --------------.

a) vitamin A
b) iron
c) iodine
d) all

599. Emulsion that is thermodynamically stable dispersion is called ------------.

a) macro
b) micro Note: Please Ask From your Teachers
c) both
d) none of all

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600. Soybean contains 1-3% of ---------------- in oil.
a) Carotinoid
b) vitamins
c) lecithin Note: Please Ask From your Teachers
d) minerals

601. The emulsifiers used in dairy ice cream are ----------------.

a) mono & diglycerides
b) polyoxethylene derivatives of sugar alcohol
c) both
d) none of all

602. Additives are used in food to make it ----------------.

a) safer
b) nutritive
c) greater choice
d) all

603. Risk can be classified as ----------------.

a) voluntary
b) involuntary
Note: Please Ask From your Teachers
c) both
d) none of all

604. Vital risks are those that are ----------------.

a) limited potential
b) life threatening
Note: Please Ask From your Teachers
c) both
d) none of all

605. Alkyl esters of p-hydroxy benzoic acid are called as -------------------.

a) parabens
b) sulfurous acid
c) natamycin
d) none of all

606. High intake of NaCl cause ----------------.

a) heart attack
b) diabetes
c) high cholesterol
d) hypertension

607. The major antioxidant used in food fats and oils is ------------------.
a) BHA
b) BHT
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 c) propyl gallate
d) all

608. Early products of Maillard reaction are called -------------.

a) premalanoidins
b) malanoidins Note: Please Ask From your Teachers
c) caramel
d) oxidative products

609. Heating of amino acid with glucose induce the formation of nitrosamine that
cause -------------.
a. heart attack
b. hyper cholesterol
c. cancer
d. gastrointestinal problems

610. During oxidative rancidity ------------- are formed.

a) hydroperoxide
b) sugar oxide Note: Please Ask From your Teachers
c) hydrogen ion
d) N2

611. -------------- is carried out at about 200 _ in the presence of air.

a) autoxidation
b) thermal polymerization
c) thermal oxidation Note: Please Ask From your Teachers
d) none of all

612. Packaging material should be --------------.

a) non toxic
b) inert
c) low cost
d) all
613. Nitrate and nitrite are valuable in controlling toxin forming organisms -------------
a. Lactobacillus
b. Brucella
c. Salmonella
d. Clostridium botulinum

614. Certain plants have been known to act as stimulant and depressant like ------------.
a) rice
b) sorghum Note: Please Ask From your Teachers
c) datura
d) maize
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615. ------------- is the toxic compounds in plastics.
a) PVC
b) polystyrene Note: Please Ask From your Teachers
c) both
d) none of above

616. Toxin produced by storage fungi are called -------------.

a. afla toxin
b. alpha toxin
c. mycotoxins
d. none of all

617. The toxin produced by -------------- is known as aflatoxin.

a) Aspergillus nigar
b) Aspergillus flavos
c) Penicillium
d) Claviceps

618. ------------- toxins are much more heat stable.

a) exotoxins
b) endotoxins Note: Please Ask From your Teachers
c) neurotoxins
d) all
619. Brucellosis is known as ----------------.
a) malta fever
b) typhoid
c) food infection
d) food poisoning

620. The disease associated with Salmonella infection is ---------------.

a) Salmonella septicaemia
b) enteric fever
c) food poisoning
d) all

621. Shigella is belonging to family --------------.

a) Gramineae
b) Rosaeae
c) Enterobacteriaceae
d) Leguminosae

622. Turner Syndrome is a defect represent --------------.

a) food toxicity
b) acute toxicity Note: Please Ask From your Teachers
c) chronic toxicity
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 d) genotoxicity

623. A ------------- is cyanogenic glycoside present in bitter almond.

a) dhurin
b) linamarin
c) amygdaline
d) lotaustralin

624. Rout of exposure of toxicity is ---------------.

a) oral
b) inhalation
c) dermal
d) all

625. The toxic pigment present in cotton seed is known as --------------.

a) gossypol
b) hemaglutinin
c) saponin
d) anthocyanin

626. Phytates bind the absorption of -------------.

a) sodium
b) potassium
c) iron
d) selenium

627. Raw egg white contains a protein -------------- which binds biotin.
a) elastin
b) casein
c) avidin
d) none of all

628. The metallic toxicity is due to -------------.

a) lead
b) arsenic
c) mercury
d) all

629. A process in which toxic compound undergoes a series of metabolic conversion,

catalyzed by enzymes followed by excretory system is --------------.
a) metabolism
b) detoxification mechanism
c) anabolism
d) contamination

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630. Malignant tumors are the indication of --------------.
a) cardiovascular disorder
b) malaria
c) cancer
d) cholera

631. Raw fish contain an enzyme thiaminase that destroy the ---------------.
a) vitamin A
b) vitamin C
c) vitamin B1
d) vitamin K

632. GRAS means ----------------.

a) generally recommended as safe
b) generally recognized as safe
c) generally related as safe
d) all

633. Teratogenesis means ----------------.

a) mutation in gene
b) changes in fetus before birth
c) carcinogenesis
d) none of all

634. -------------- toxicity is due to excessive intake of toxin at once.

a) Chronic
b) Acute Note: Please Ask From your Teachers
c) Sub acute
d) Severe

635. The toxicity due to ingestion of toxicant for prolonged period is called -------------
a) organ
b) chronic
c) sub clinical Note: Please Ask From your Teachers
d) none of all

636. -------------- are normal food constituents and abnormality in the rest of
individuals that has an altered reactivity.
a) saponin
b) lectin
c) depressant Note: Please Ask From your Teachers
d) allergens

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637. Immediate hypersensitivity is also known as ----------------immunity.
a) humoral
b) delayed Note: Please Ask From your Teachers
c) infrequent
d) none of all 

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 Note: Please Ask Yellow Highlighted Questions From your Teachers
420. a 465. c 510. d 555. b 600.
421. c 466. c 511. d 556. a 601. a
422. 467. d 512. c 557. a 602. d
423. c 468. c 513. d 558. b 603.
424. 469. 514. a 559. c 604.
425. c 470. 515. a 560. c 605. a
426. 471. 516. c 561. c 606. d
427. c 472. b 517. d 562. d 607. d
428. b 473. 518. c 563. c 608.
429. 474. 519. a 564. a 609. c
430. c 475. b 520. d 565. a 610.
431. d 476. c 521. c 566. d 611.
432. b 477. d 522. d 567. a 612. d
433. 478. b 523. c 568. b 613. d
434. b 479. c 524. b 569. d 614.
435. a 480. b 525. c 570. c 615.
436. c 481. a 526. d 571. c 616. a
437. b 482. a 527. b 572. a 617. b
438. b 483. c 528. a 573. a 618.
439. a 484. d 529. a 574. b 619. a
440. b 485. b 530. c 575. d 620. d
441. c 486. d 531. b 576. c 621. c
442. c 487. b 532. b 577. a 622.
443. b 488. c 533. c 578. b 623. c
444. a 489. c 534. c 579. a 624. d
445. 490. a 535. c 580. d 625. a
446. 491. a 536. a 581. c 626. c
447. d 492. b 537. a 582. b 627. c
448. d 493. c 538. c 583. a 628. d
449. 494. d 539. a 584. c 629. b
450. 495. a 540. b 585. b 630. c
451. b 496. a 541. a 586. c 631. c
452. b 497. a 542. c 587. b 632. b
453. c 498. b 543. c 588. a 633. b
454. 499. b 544. c 589. d 634.
455. b 500. c 545. a 590. c 635.
456. a 501. a 546. d 591. d 636.
457. b 502. c 547. a 592. b 637.
458. 503. a 548. c 593. d
459. d 504. d 549. d 594. b
460. b 505. c 550. b 595. c
461. d 506. c 551. c 596. a
462. 507. a 552. d 597. c
463. 508. b 553. c 598. d
464. b 509. a 554. d 599.
Note: Please Ask Yellow Highlighted Questions From your Teachers
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