DT-12 FOOD TECHNOLOGY - II
1. The centrally located endosperm in cereal grains is rich in ___________ .
2. Which of the following is high-protein high-oil type of legume?
3. Coconut (Copra) is classified under __________ category.
4. Seedcoat of cereal grain is also known as _________.
5. Which of the following cereal contains maximum amount of fat?
6. Which of the following is race of rice?
7. Optimum moisture content in paddy, which is to be milled is:
8. Rice after dehulling process is known as:
9. In parboiling process, paddy is steeped to a moisture content of ____________
10. Brown rice contains _________nutrients than polished rice.
11. In manufacture of quick cooking rice, the rice is cooked to a moisture content of about:
12. After cooking, quick cooking rice is dried to a moisture content of:
13. Which of the following variety is suitable for manufacture of canned rice products?
14. Proportion of rice bran in paddy is about ______%
15. Rice bran contains __________% lipids
16. Moisture content regarded as safe for wheat storage is:
17. Impurities similar to wheat in size but different in specific gravity are separated out in:
18. The ideal water and wheat temperature for tempering condition is:
19. Wheat flour milling is a process that consists of:
20. In break rolls the upper roller rotates _____time for each rotation of the lower one
21. Flour contains a yellowish pigment in wheat flour, of which about ____% consists of xanthophyll or its esters
22. Which of the following is used as bleaching agent in wheat flour?
23. Which of the following is used as maturing agent in wheat flour?
24. Emulsifiers with low HLB value are suitable for ______ type of food products.
25. The function of Sodium pyrophosphate in wheat flour is
26. Corn germ contains about _____% oil.
27. In tempering and degerming system of corn milling, corn is conditioned to moisture content of:
28. In dry milling of corn degerming and dehulling is carried out by:
29. In wet milling of corn, sulfur dioxide is added to the steep water at the rate of ______
30. Extraction rate in non-de-germing dry milling of corn is:
31. Barley grain constitute about _______% carbohydrates by weight
32. Malting process involves steeping of barley in water at ____ temperature for about 36 hours
33. After germination, the “green malt” is kilned at a temperature not exceeding:
34. Steeped barley grain contain _____moisture content:
35. Which of the following flavouring compound is responsible for flavour of malted and kilned barley grain?
36. _________comprises the majority of the kernel weight for all millets.
37. Scientific name of Finger millet is:
38. Pearl millet contains ___% protein.
39. Proso millet contains ______% fat
40. Pennisetum glaucum is scientific name of:
41. Tempering of cereal grain in case of breakfast cereal manufacturing is related to:
42. In manufacture of wheat shreds, approximate moisture content of cooked wheat is:
43. Baking temperature in manufacture of cereal granules is:
44. Wheat shreds are dried to a final moisture content of:
45. In gun puffing of cereal grains the temperature attained is:
46. As per FSSA rules malted milk food with cocoa powder must contain _____% protein
47. Which country is the world’s biggest market for malt- milk based food products?
48. The growth rate of malted- milk food products’ in India is in the range of :
49. Malted milk food was developed in 1883 by
50. As per FSSA rules malted milk food without cocoa powder must contain _____% fat on dry matter basis.
51. Satisfactory protein content for bread flour is:
52. Sodium propionate is a:
53. Baking of bread is carried out at _________ temperature.
54. Which method of bread making was originated in United Kingdom?
55. According to Schoch and French theory_________is the underlying reaction of staling.
56. Wheat flour consist of __________% starch
57. Cake flour is often treated with chlorine to pH values of
58. The function of the fat in the bakery product is:
59. Which of the ingredient does the the following functions: tenderizing, texture, yeast nutrient and fermentation control, stabilizing, bulking agent, humactancy, flavour, crust colour and shelf-life extension
60. Biscuit dough contain ______ amount of sugar.
61. Flour for cake making should have protein content of:
62. Cake flour is often treated with chlorine to pH values of
63. Which of the following is an emulsifier
64. Which of the ingredient does the the following functions: tenderizing action on flour proteins, holding air cells incorporated during creaming process and moisture retainer.
65. Cake is baked at 375° - 400°F for ________ min.
66. As per FSSA, pasta products are designated as:
67. Durum wheat is conditioned to ________% moisture before grinding.
68. The optimum size for the semolina particles for pasta is about:
69. A dough moisture content of ________yields excellent quality of pasta.
70. The moisture in the pasta is reduced to ________% at the end of drying.
71. India contributes _______% of legume production in the World.
72. Which of the following is easy to dehusk type of pulse?
73. ________ gm oil/100 kg of pulses is applied in case of dry pulse milling method.
74. Which of the following is not classified under pulse category?
75. Pulses are rich source of:
76. Soaking and germination of pulses reduces ________oligosaccharide.
77. Size of legumes increases ___________times during puffing.
78. Besan is made from____________
79. Idli and dosa are made from_________
80. Recovery of besan in hammer mill is approximately______
81. During conditioning the ground or flaked oilseeds are heated to ______ temperature with live steam
82. Low oil oilseeds contain _______amount of oil.
83. In solvent extraction method the raw oil-solvent mixture is known as:
84. Which of the following oil seed cake is not utilized as animal feed?
85. Uses of oil cake meal in food formulations results in:
86. Optimum moisture content for storage of soybean is:
87. ______contamination is a serious problem associated with peanut processing
88. Which of the following oilseed does not have identified antinutritional factors?
89. Soy Protein Isolate contain _______________% protein on dry basis.
90. _________ is an antinutritional factor present in cottonseed.
91. India
92. Of total world buffalo population India contributes
93. Buffalo meat production in year 2010 was at
94. As per APEDA statistics (2010-11), revenue generated from the export of poultry products estimated at
95. At the end of XII five year plan, the total production of fish from both inland and marine resources are expected to reach approx.
96. Ante-mortem inspection is done
97. Pre-slaughter rest may help in which of the following
98. Apparently healthy animals are
99. During ante mortem inspections, the following specific affections are relevant in cattle, sheep and swine
100. Delay in bleeding may affect which of the following
101. How many volts of electric current are used in electric stunning method for larger animals?
102. Skinning of large ruminants is known as
103. Which one of the following is the removal of internal organs of thorax and abdomen.
104. The carcass found positive for which of the following is partially condemned
105. After death of an animal what would be immediate consequence
106. Which is the most important physiological change corresponding to the onset of rigor mortis
107. During early stages of postmortem is known as
108. During pre-rigor stage,
109. Which of the following is not associated with rigor mortis stage
110. Which of the following is not used as ingredients in meat curing?
111. The rate of freezing of meat does not affect
112. Brown color of the cured meat is due to formation of
113. Which of the following meat products is produced from trimmings and cuts and by products such as fat:
114. Which of the following is an optional ingredients used in the meat curing
115. During the roasting, to avoid any food poisoning the temperature of the internal parts of the stuffed chicken must reach to
116. In which processing step the meat is cooked with vegetables
117. Braising is
118. Which of the following process is reccomened for older and tougher poultry meat
119. Which of the following disease is known as mad cow disease
120. Rooms for meat processing should have
121. Which of the following is not bacterial zoonotic diseases
122. What is not true about GHP?
123. Which of the following is not a property of a detergent used in meat industry
124. Protein content of whole egg is
125. Egg shell is made up of
126. Nearly 50% of the protein in egg white is
127. The protein present in egg yolk is
128. The major triglyceride present in egg is
129. While producing frozen egg yolk gelation can be prevented by adding
130. Desugaring, in the production of dried egg white, means
131. Egg yolk coagulates at temperature between
132. For good quality egg yolk index should be
133. In water glass method of egg preservation, eggs are immersed in
134. Which of the following is the traditional method of fish harvesting
135. Fin fisheries means fisheries of
136. Which statement is false with respect to culture fisheries
137. The earliest practice of fish handling in many part of the world is
138. In which type of market the fishes are sold to the retailers or consumers or to the agents.
139. In case of dry salting of fish, the salt is applied in the proportion of Salt : Fish ratio
140. In Smoking method of fish preservation __________ content of the smoke acts as an antiseptic.
141. Which of the flowing fish is not suitable for canning
142. For the preparation of fish wafers ___________ fish is widely used
143. In case of drying of fish moisture content of fish is reduced upto