Food Technology Quiz Championship
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Canning is also sometime called as..
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Cold Sterilization
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Sterilization
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Appertization
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Pasteurization
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1st National Level Online Quiz Competition on "Food Technology Quiz Championship"*
*Yashodeep samajik vikas sanstha's College of Food Technology, saralgaon Tal:Murbad Dist. Thane* *affiliated to Dr. BSKKV DAPOLI (Maharashtra), INDIA. *
CFT has organized food technology Awareness through 1st National Level Online Quiz. In reference to all over the India, the program is through the spread awareness to food See moretechnology among not only students but also people in general. The quiz Championship is open to all. The participants will be provided with the *"E-Certificates of Participation"* immediately after they successfully complete the quiz. The *"E-Certificate of Excellence"* will be provided to participants with 40% score.
*Program Head:*
*Prof. K. S. Kale*
Assistant Professor,
College of Food Technology,
Saralgaon,Thane affiliated to Dr. BSKKV Dapoli Maharashtra
* Co-ordinator*
* Prof. P. M. Patil*
Assistant Professor,
College of Food Technology,
Saralgaon,Thane affiliated to Dr. BSKKV Dapoli Maharashtra
*Prof. R. C. Kokani*
Principal,
College of Food technology, Saralgaon,Thane affiliated to Dr. BSKKV, Dapoli, Maharashtra
*STAY HOME, STAY SAFE*
- 2.
Degree brix measures..
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Total salt content
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Total soluble solid content
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Total fiber content
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Total fat content
Correct Answer
A. Total soluble solid contentExplanation
Degree brix is a unit of measurement used to determine the total soluble solid content in a liquid. It measures the concentration of all the dissolved solids, such as sugars, in the liquid. The higher the degree brix, the higher the concentration of soluble solids in the liquid. This measurement is commonly used in the food and beverage industry to determine the sweetness or concentration of a liquid, such as fruit juices or syrups.Rate this question:
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- 3.
Blanching is done to destroy..
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Microbes
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Enzymes
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Pathogens
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Antinutritional factor
Correct Answer
A. EnzymesExplanation
Blanching is a cooking process that involves briefly immersing food in boiling water or steam and then cooling it quickly. One of the main purposes of blanching is to destroy enzymes present in the food. Enzymes are natural substances that can cause undesirable changes in the texture, color, and flavor of food over time. By destroying these enzymes through blanching, the food can be preserved and maintain its quality for a longer period.Rate this question:
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- 4.
Curcumin is present in..
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Beet root
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Chilly
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Pineapple
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Turmeric
Correct Answer
A. TurmericExplanation
Curcumin is a chemical compound found in turmeric. Turmeric is a yellow spice commonly used in cooking and is known for its medicinal properties. It has been used for centuries in traditional medicine due to its anti-inflammatory and antioxidant effects. Curcumin is responsible for the vibrant yellow color of turmeric and is believed to have various health benefits, including reducing inflammation, improving brain function, and preventing chronic diseases. Therefore, the correct answer is turmeric.Rate this question:
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- 5.
Soft drink and bottled water are packed in..
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PE
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PET
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PP
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Nylon
Correct Answer
A. PETExplanation
Soft drink and bottled water are typically packed in PET (Polyethylene terephthalate) bottles. PET is a popular choice for packaging beverages because it is lightweight, transparent, and has good barrier properties that help to maintain the freshness and quality of the product. It is also strong and shatter-resistant, making it safe for transportation and handling. Additionally, PET is recyclable, which aligns with the growing consumer demand for sustainable packaging options.Rate this question:
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- 6.
Viruses are infects to...
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Bacteria
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Animals
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Plants
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All the above
Correct Answer
A. All the aboveExplanation
Viruses can infect bacteria, animals, and plants. They are microscopic infectious agents that invade the cells of their host organisms and replicate themselves, causing various diseases and infections. Viruses have the ability to adapt and infect a wide range of hosts, including different species within the animal and plant kingdoms. Therefore, the correct answer is "All the above."Rate this question:
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- 7.
Which of the following statement is/are NOT CORRECT..
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The swab method is best suited for flexible, uneven and heavily contaminated surfaces
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Impingers are not suitable in air sampling because in this method specific quantity of air is difficult to be sampled
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In case of gravimetric and volumetric sampling method, microbial concentration can be reported as "per volume of diluent".
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All the above
Correct Answer
A. Impingers are not suitable in air sampling because in this method specific quantity of air is difficult to be sampledExplanation
The statement "Impingers are not suitable in air sampling because in this method specific quantity of air is difficult to be sampled" is correct because impingers are not designed to accurately measure a specific quantity of air. Impingers are more commonly used for collecting liquid samples, such as for measuring particulate matter in a liquid medium. In air sampling, other methods like filter-based sampling or sorbent tube sampling are preferred for accurately measuring a specific quantity of air.Rate this question:
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- 8.
HACCP stand for..
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Hazard and critical cooking point
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Hazard and critical control point
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Health analysis and critical control point
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Hazard analysis and critical control point
Correct Answer
A. Hazard analysis and critical control pointExplanation
HACCP stands for Hazard Analysis and Critical Control Point. This system is used in the food industry to identify and control potential hazards that could pose a risk to food safety. It involves identifying and assessing potential hazards, establishing critical control points to prevent or eliminate those hazards, and implementing monitoring procedures to ensure that the control measures are effective. The goal is to prevent, reduce, or eliminate hazards throughout the food production process, from raw material acquisition to consumption, to ensure the safety of the final product.Rate this question:
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- 9.
The compound that enters the TCA cycle from glycolysis is..
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Citric acid
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Acetyl coenzyme
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Pyruvic
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Oxaloacetic acid
Correct Answer
A. Acetyl coenzymeExplanation
Acetyl coenzyme is the correct answer because it is the compound that enters the TCA (tricarboxylic acid) cycle from glycolysis. Acetyl coenzyme is formed when pyruvic acid, which is the end product of glycolysis, is converted into acetyl coenzyme A (CoA) through a series of reactions. Acetyl CoA then enters the TCA cycle, where it undergoes a series of reactions to produce energy in the form of ATP. Therefore, acetyl coenzyme is the compound that connects glycolysis to the TCA cycle.Rate this question:
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- 10.
The pattern on the paper in chromatography is called..
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Chromatogram
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Chromatograph
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Chroma
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Chroming
Correct Answer
A. ChromatogramExplanation
The pattern on the paper in chromatography is called a chromatogram. This is because chromatography is a technique used to separate and analyze mixtures, and the pattern that forms on the paper is a visual representation of the components of the mixture being separated. The chromatogram allows scientists to identify and quantify the different substances present in the mixture based on their positions and characteristics on the paper.Rate this question:
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- 11.
Manometer is used in..
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Static condition of fluid
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Dynamic condition of fluid
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Both static and dynamic condition of fluid
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None of the above
Correct Answer
A. Dynamic condition of fluidExplanation
A manometer is a device used to measure the pressure of a fluid. It is commonly used in dynamic conditions of fluid, where the pressure is changing or fluctuating. In such situations, a manometer can provide real-time pressure readings and help monitor the flow of fluid. In static conditions, where the fluid is not moving, a manometer may not be necessary as the pressure remains constant. Therefore, the correct answer is dynamic condition of fluid.Rate this question:
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- 12.
In distillation ________takes place in both the direction..
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Mass transfer
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Heat transfer
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Evaporation
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None of the above
Correct Answer
A. Mass transferExplanation
In distillation, mass transfer takes place in both directions. This means that during the process, there is a transfer of mass (components) between the liquid and vapor phases. This is essential for separating different components in a mixture based on their boiling points. The higher boiling point components tend to condense and move back into the liquid phase, while the lower boiling point components vaporize and move into the vapor phase. Therefore, mass transfer is crucial for the success of distillation as it enables the separation of different components in the mixture.Rate this question:
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- 13.
In water tube boiler ..
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Water flows through the tube and hot air around it.
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Water is inside the tube and steam is outside the tube
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Water surrounds tube carrying hot air
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Steam flows through the tube and hot air around the tube
Correct Answer
A. Water flows through the tube and hot air around it.Explanation
In a water tube boiler, water flows through the tube and hot air surrounds it. This design allows for efficient heat transfer from the hot air to the water, resulting in the generation of steam. The water inside the tube absorbs the heat from the hot air, causing it to boil and convert into steam. The steam is then collected and used for various applications.Rate this question:
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- 14.
Most of the centrifugal pumps used in food industries uses
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One van impeller
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Two van impeller
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Three van impeller
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Six van impeller
Correct Answer
A. Two van impellerExplanation
Centrifugal pumps used in food industries typically utilize a two-vane impeller. This impeller design is commonly chosen for its ability to handle viscous fluids and solids without clogging. The two vanes create a balanced flow, ensuring efficient pumping while minimizing turbulence and shear forces that could potentially damage or alter the food product. Additionally, the two-vane impeller design allows for easy cleaning and maintenance, making it a practical choice for the food industry.Rate this question:
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- 15.
How many kilograms of solution containing 10% sugar can be obtained by diluting 15 kg of 20% solution with water..
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20 Kg
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30 Kg
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40 Kg
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60 Kg
Correct Answer
A. 20 KgExplanation
To find the answer, we need to calculate the amount of sugar in the 15 kg of 20% solution. The solution contains 20% sugar, so the amount of sugar in the solution is 15 kg * 20% = 3 kg.
To obtain a solution with a concentration of 10% sugar, we need to dilute the 3 kg of sugar in water. Since the concentration of sugar is decreasing by half (20% to 10%), we need to double the amount of solution.
Therefore, we need 2 * 15 kg = 30 kg of solution to obtain a 10% sugar solution. However, since we are asked for the amount of solution containing 10% sugar that can be obtained by diluting the 15 kg of 20% solution, the maximum amount of solution we can obtain is 15 kg.
Hence, the correct answer is 20 kg.Rate this question:
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- 16.
Financial management is mainly concerned with..
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All aspects of acquiring and utilizing financial resources for firms activities
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Arrangement of funds
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Efficient management of every business
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Profit maximization
Correct Answer
A. All aspects of acquiring and utilizing financial resources for firms activitiesExplanation
Financial management is the process of planning, organizing, directing, and controlling the financial activities of an organization. It involves acquiring and utilizing financial resources for the firm's activities, which includes making decisions regarding investments, financing, and managing cash flow. This answer encompasses the broad scope of financial management, emphasizing its focus on all aspects of acquiring and utilizing financial resources to support the firm's operations.Rate this question:
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- 17.
A structured and efficient NPD starts from..
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Launch of product
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Product testing in market
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Product development
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Idea generation
Correct Answer
A. Idea generationExplanation
The correct answer is "Idea generation" because a structured and efficient New Product Development (NPD) process begins with generating new ideas for potential products or services. This involves brainstorming, market research, and identifying customer needs and preferences. Once a pool of ideas is generated, the next steps in the NPD process, such as product development, product testing, and eventually launching the product, can be undertaken. However, without a solid foundation of innovative and viable ideas, the NPD process may not yield successful outcomes.Rate this question:
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- 18.
Which one is not the barrier of entrepreneurship..
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Lack of technical skills
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Political instability
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Technical knowledge
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Time pressure and distractions
Correct Answer
A. Technical knowledgeExplanation
The question asks for the option that is not a barrier to entrepreneurship. Among the given options, "Technical knowledge" is the correct answer because having technical knowledge is actually beneficial for entrepreneurs as it enables them to understand and navigate the technical aspects of their business. On the other hand, "Lack of technical skills," "Political instability," and "Time pressure and distractions" can all act as barriers to entrepreneurship by hindering the smooth operation and growth of a business.Rate this question:
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- 19.
Out of 4Ps in marketing mix 3 are product, price, place and which is another..
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Promotion
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Purpose
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Plan
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Persuit
Correct Answer
A. PromotionExplanation
Promotion is the correct answer because it is the fourth element in the marketing mix. The marketing mix consists of four key components: product, price, place, and promotion. Promotion refers to the activities a company undertakes to communicate and promote its products or services to the target market. This includes advertising, sales promotions, public relations, and personal selling. By effectively promoting their products, companies can increase awareness, generate interest, and ultimately drive sales.Rate this question:
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- 20.
FSSAI stands for..
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Food safety and standard agency of India
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Food safety and sales authority of India
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Food safety and standards authority of India
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Food safety and security authority of India
Correct Answer
A. Food safety and standards authority of IndiaExplanation
FSSAI stands for Food Safety and Standards Authority of India. This agency is responsible for regulating and supervising the safety and standards of food products in India. They ensure that food products meet the necessary quality standards and are safe for consumption.Rate this question:
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Quiz Review Timeline (Updated): Aug 27, 2023 +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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Aug 27, 2023Quiz Edited by
ProProfs Editorial Team -
Jun 11, 2020Quiz Created by
K Kale
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