Quizzes & Surveys - foodtechnetwork

Jun

CONTEST 1

Welcome to your CONTEST 1 Name Email Phone 1. Q. The thin surface layer of proteinaceous material act as protective layer in egg is Cuticle chalazae Vitelline membrane shell membranes 2. Q. SPS under WTO...

May

FA 42

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Welcome to your FA 42 Q. In colostrum's which food additive is added. Emulsifier Antioxidant Leavening agent None of the above Q. In virgin coconut oil which food additive are permitted Antioxidant Emulsifier All of...

May

FP 45

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Welcome to your FP 45 Q. Compounding step is involved in the processing of Asafoetida dill caraway all of the above Q. Curing step is involved in the processing of Vanilla green cardamom saffron all...

May

FPP 44

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Welcome to your FPP 44 Q. Which of the following factors affect/s the ease of cleaning of machine Material used for the machine fabrication Machine design Ease of dismantling All of the above Q. Hot...

Apr

FPP 43

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Welcome to your FPP 43 Q. Casein is present in milk in Dispersed form Colloidal form Emulsion form All of the above Q. Lamination is The method of wrapping the food article with certain packaging...

Apr

FA41

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Welcome to your FA41 Q. Which of the following is NOT a reducing sugar Lactose Mannose Maltose Sucrose Q. Match of the following: (1. - e) (2. - d) (3. - c) (4. - a)...

Apr

FP 43

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Welcome to your FP 43 Q. Syneresis is a defect seen in Egg Jelly Chocolate None of the above Q. Which of the following statement is/are correct Optical isomers have different organoleptic properties Threshold quantity...

Apr

FA40

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Welcome to your FA40 Q. Nitrate and nitrite is helpful in meat processing as it Increases tenderness Increases juiciness. Improves color Prevent from microbial deterioration Q. Which of the following inorganic acids is only used...

Apr

FA 38

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Welcome to your FA 38 Q. Which category of food additive are comprises of greatest number Coloring agent Texturizing agent Flavoring agent All of the above Q. Major categories of food additive 3 4 5...

Apr

FA 37

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Welcome to your FA 37 Q. Match the following a. ii, b. iv, c. iii, d. v, e. i a. ii, b. iv, c. i, d. v, e. iii a. i, b. iii, c. ii,...

Apr

FPP 43

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Welcome to your FPP 43 Q. Syneresis is a defect seen in Egg Jelly Chocolate None of the above Q. Which of the following statement is/are correct Optical isomers have different organoleptic properties Threshold quantity...

Mar

FPP 42

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Welcome to your FPP 42 Q. Sharp smell of onion is due to Ammonia Sulphur Chlorine Combined effect of above Q. White deposition on the surface of the chocolate is due to faulty Winterization Plasticization...

Mar

FPP 41

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Welcome to your FPP 41 Q. Which of the following compounds is said to be “ the doctor “ in confectionary Invertase Mono sodium glutamate Sorbitol Aspartame Q. In slow freezing Crystal size is big...

Mar

FPP40

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Welcome to your FPP40 Q. The thin surface layer of proteinaceous material act as protective layer in egg is Cuticle chalazae Vitelline membrane shell membranes Q. Saffron is obtained from Seed Root Fruit Flower Q....

Mar

FPP39

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Welcome to your FPP39 Q. The only carbohydrate present in the milk is Maltose Sucrose Glucose None of the above Q. The father of white revolution is Dr. M. Kurien Dr. V. Kurien Dr. S....

Mar

FPP 38

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Welcome to your FPP 38 Q. While manufacturing the toned milk Both the fat and solid-not-fat are reduced Fat content is reduced and solid-not-fat is increased Fat content is increased and solid-not-fat is reduced None...

Mar

FA 36

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Welcome to your FA 36 Q. Lecithin is used as a/an Antimicrobial agent Foaming agent Leavening agent Emulsifier Q. Which of the following is NOT a function of a food additive _____ To maintain product...

Mar

FPP38

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Welcome to your FPP38 Q. Milk which needs to be condensed should have Positive COB Negative COB Negative Alcohol Test Negative COB and Alcohol Test Q. Marmalades are prepared from Citrus fruit Strawberry Mango Banana...

Mar

fa35

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Welcome to your fa35 Q. Nitrogen trichloride reacts with methionine to form Methionine cyanide Methionine trichloride Methionine sulphoximine Methionine sulphate Q. Which of the following is used to increase the firmness of foods Magnesium pectate...

Mar

Quiz FA34

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Welcome to your Quiz FA34 Q. The safety of which of the following substances must be demonstrated prior to their introduction into food? Pesticide chemicals Substances migrating from food packaging Colour additives All of the...

Feb

FA 33

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Welcome to your FA 33 Q. Shortenings Impart colour to bread Provide soft texture to bread Aerate dough Increases the strength of bread Q. Which amylase would you prefer for baking Artificial amylase Bacterial amylase...

Feb

fa32

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Welcome to your fa32 Q. Which of the following preservative is NOT recommended in food application. Formaldehyde Sorbic acid Benzoic acid None of the above Q. Which salt of saccharine is mainly used as sweetener...

Feb

FPP37

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Welcome to your FPP37 Q. Casein present in milk is found in the form of Magnesium caseinate-phosphate complex Calcium caseinate-phosphate complex Potassium caseinate- phosphate complex None of the above Q. Butter flavour is due to...

Feb

FLR35

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Welcome to your FLR35 Q. Standards of weights and measures act comes into force in ______________ 1955 1954 1956 1995 Q. Sodium free product should contain less ________________mg of sodium per serving 0.5 1 2...

Feb

FPP36

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Welcome to your FPP36 Q. Blue cheese is also called as Roquefort cheese Cottage cheese Camembert cheese Soft cheese Q. As per FSSAI, minimum SNF content of buffalo milk is 5% 7% 9% 13% Q....

Jan

fpp35

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Welcome to your fpp35 Q. Which of the following is/are the reasons for the syneresis in jellies? Excess of acid Low pectin content Low sugar All of the above Q. Yellow orange colour in saffron...

Jan

fa 31

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Welcome to your fa 31 Q. In the European Union, major directives regulate the use of food additives in member countries are 2 1 3 None of the above Q. Intake of which food additive...

Jan

FPP 34

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Welcome to your FPP 34 Q. Primary aim of blanching of fruit is To destroy surface microorganisms To increase softness of the fruits To destroy the enzyme To increase the palatability of the fruit Q....

Jan

FA30

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Welcome to your FA30 Q. Which category of food additive are used in greatest quantity Coloring agent Texturizing agent Flavoring agent All of the above Q. Additive used in food products for specific yet limited...

Jan

FA 29

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Welcome to your FA 29 Q. Which of the following is a colorant allowed in food industry Coal tar Bixin Sunset yellow All of the above Q. MSG is obtained from Wheat Rice Soya bean...

Jan

FPP33

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Welcome to your FPP33 Q. Corn gluten is rich in the corn protein known as Zein Glutenin Glutelin Prolamin Q. Which protein fraction constitutes gluten Prolamin and Proteose Gliadin and Zein Gliadin and Glutenin Prolamin...

Dec

FPP 32

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Welcome to your FPP 32 Q. As per FSSAI, what should be the minimum acidity of tomato ketchup 0.5% 1.0% 1.5% 2.0% Q. The sparkling, clear sweetened fruit juice is RTS Squash Puree Cordial Q....

Dec

FA 28

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Welcome to your FA 28 Q. Sulphur dioxide used in Wine Milk Bread None of the above Q. Skin disease suspected to be caused by food additive Exanthemas Acne Eczema. None of the above Q....

Dec

FLR 35

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Welcome to your FLR 35 Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public” Food Act 1983 Food Regulation 1985...

Dec

fp31

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Welcome to your fp31 Q. Quick bread is A cereal product made from rye flour and mimic wheat flour bread A bread which is prepared very quickly-ready to eat bread A bread leavened with air,...

Dec

FA27

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Welcome to your FA27 Q. Monosodium glutamate is monosodium salt of glutamic acid Potassium salt of glutamic acid Type of glutamic acid None of the above Q. Monosodium glutamate (MSG) occurs naturally in which vegetable...

Nov

fpp30

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Welcome to your fpp30 Q. Which of the following methods would be used to measure the concentration of bacterial contamination in processed peanut butter? turbidity measurement total plate count dry weight measurement direct counting of...

Nov

FA26

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Welcome to your FA26 Q. Neohesperidine is obtained from Watermelon Grape Papaya Orange Q. Moisture content of banana is nearly 10% 40% 80% 95% Q. Which of the following component of fruit act as antioxidant...

Nov

FPP29

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Welcome to your FPP29 Q. Which of the following is used as the clarifying agent Gelatin Bentonite Diatomaceous earth All of the above Q. Which of the following preservatives is NOT recommended in food application...

Nov

FPP28

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Welcome to your FPP28 Q. Osmophilic yeast can grow at ____________ water activity 0.6 0.85 0.76 0.91 Q. Storage under vaccum is called Hypobaric storage Vaccumization Hyperbaric storage None of these Q. The major ingredient...

Nov

Mock test 3

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Welcome to your Mock test 3 Name Email Registration Code 1. Q. What is the tagline of Eat Right India? Sahi Bhojan, Behtar Jeevan Shudh bhojan, Behtar Jeevan Sahi bhojan, Shudh bhojan Shudh bhojan, Sahi...

Nov

flr34

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Welcome to your flr34 Q. An individual office – holder of CODEX commission may be re – elected how many times: 2 4 1 None of these Q. Joint Committee which consider chemical, toxicological and...

Nov

FLR33

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Welcome to your FLR33 Q. Which country is regional coordinator for FAO / WHO COORDINATING COMMITTEE FOR ASIA (CCASIA): China Sri Lanka India Bangladesh Q. ISO-17025 deals with: Testing Laboratory Quality Control System Quality Management...

Nov

FPP27

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Welcome to your FPP27 Q. The most commonly used food preservative is: Sodium cyclamate Sodium benzoate Sodium acetate Vanillin Q. Which is NOT a reasons for preserving food Prevent wastage Maintain its nutritive value and...

Nov

fa24

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Welcome to your fa24 Q. Chelating agents are also called Adsorbants Sequestrants Buffering agents Emulsifiers Q. Which of the following additive is being derived from Thaumatococcus daneilli Stabilizer Flavor enhancer Emulsifier Artificial sweetner Q. Which...

Nov

FA23

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Welcome to your FA23 Q. Sodium chloride used as Stabilizer Flavor enhancer Preservative All of the above Q. Sorbic acid inhibits Bacteria Fungus Yeast and mold None of the above Q. What are the type...

Oct

fa 22

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Welcome to your fa 22 Name Email Q. Consumer act came into existence in 2006 1996 1986 1989 Q. Which of them are not chelating agents EDTA, Phosphate, citric acid Propyl gallate, BHA, BHT Propyl...

Oct

Food Additives

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Welcome to your Food Additives Name Email Q. If a food product contain Genetically Modified food then what is labelled genetically modified organisms No need of labeling It may or may not be labelled None...

Oct

FPP 26

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Welcome to your FPP 26 Name Email Q. Enzyme responsible for the conversion of sugar to alcohol and CO2 Amylase Fermentase Zymase None of the above Q. ___________is used for inhibiting fungal growth and non-enzymatic...

Oct

FA 20

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Welcome to your FA 20 Name Email Q. Which of the following can cause psychosomatic Algae Milk Meat and meat product Food additive Q. Migration Inhibition Test is used for Detection of fever Detection of...

Oct

FLR 32

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Welcome to your FLR 32 Name Email Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under Consumer protection act Prevention of food...

Oct

FA 19

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Welcome to your FA 19 Name Email Q. Main causes of allergy Food additive Artificial chemical Pesticides All of the above Q. Additive are High molecular weight Low molecular weight All of the above None...

Oct

FPP25

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Welcome to your FPP25 Name Email Q. Which of the following act as chelating agent Sulphur dioxide Chromium oxide Sorbic acid Citric acid Q. Nitrate and Nitrite is helpful in meat processing as it increases...

Oct

FA18

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Welcome to your FA18 Name Email Q. Mustard shows antimicrobial effect because it contains Allyl sulphide Allyl isosulphide Allyl isothiocynate Allyl thiocyanate Q. In aseptic packaging, preservative used to sterilize the packaging material is Phosphoric...

Oct

Mock Test 2

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Welcome to your Mock Test 2 Name Email Q. Which of the following are not the themes on which the codex standards are set Pesticides Animal feeds Biochemicallogy Antimicrobial resistance Q. Generally the ‘% Daily...

Oct

FA17

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Welcome to your FA17 Name Email Q. Which sentence is untrue? GRAS stands for ‘generally recognized as safe’ Boric acid has been banned High levels of MSG leads to ‘Chinese Restaurant Syndrome’ Food additives need...

Sep

FPP24

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Welcome to your FPP24 Name Email Q. Which of the following compounds acts as both synergists and antioxidants Ascorbic acid Citric acid Phosphoric acid Tartaric acid Q. Sucrose esters are Emulsifiers Antimicrobial agents Both a...

Sep

FLR 31

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Welcome to your FLR 31 Name Email Q. Food and Agriculture Organization (FAO)’s headquarter is located at: Rome Paris Geneva New York Q. Codex Alimentarius Commission is located at: Rome Paris Geneva New York Q....

Sep

Mock Test 1

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Welcome to your Mock Test 1 Name Email Whatsapp no. Q. According to FSSA _______________ in relation to any article of food, means a process consisting of three components, i.e., risk assessment, risk management and...

Sep

FLR 30

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Welcome to your FLR 30 Name Email Q. CCFA stands for Codex Committee on Food Adulterant Codex Committee on Food Additives Codex Committee on Fruit Additives Codex Committee on Fats Additives Q. CCFFP stands for...

Sep

FPP23

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Welcome to your FPP23 Name Email Q. Sorbic acid is mostly used as preservatives has found to be much effective to prevent ropiness Meat Milk Baked products All of the above Q . Which of...

Sep

FPP21

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Welcome to your FPP21 Name Email Q. Which of the following preservatives should not be used for the mango pulp which is to be canned KMS Vinegar Citric acid Benzoic acid Q. Mustard shows antimicrobial...

Sep

FPP21

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Welcome to your FPP21 Name Email Q. Presence of E. Coli in food indicates Over processing Fecal contamination Poor raw material Reason cannot be ascertained from above Q. The preservation technique using radiation is also...

Aug

FA16

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Welcome to your FA16 Name Email Q. Which of the following antioxidants functions as an electron donor, metal chelators and oxygen scavenger Tocopherol Propyl gallate Ascorbic acid Gluthathione peroxidase Q. Which of the following compounds...

Aug

FPP20

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Welcome to your FPP20 Name Email Q. Which of the following is factor that affects the storage stability of food Type of raw material used Quality of raw material used Method/effectiveness of packaging All of...

Aug

QUIZ

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Welcome to your QUIZ Name Email Registration Code Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission Food Code Codex Alimentarius Both of the above None of...

Aug

FPP19

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Welcome to your FPP19 Name Email Q. ____________of fruits and vegetable consist of drying the food to about 50% of its original weight and volume and then freezing the food to preserve food Dehydro freezing...

Aug

FA15

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Welcome to your FA15 Name Email Q. Foaming nature of protein is maximum at isoelcetric point maximum at alkaline pH maximum at acidic pH maximum at neutral Ph Q. Baking powder is of two principal...

Aug

FLR 29

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Welcome to your FLR 29 Name Email Q. Meat Food Products Order 1973 was promoted under the act: Right to Food Act Essential Service Maintenance Act Essential Commodities Act, 1955 Consumer Protection Act, 1986 Q....

Aug

FA14

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Welcome to your FA14 Name Email Q. Baking powder is used in baking as Antimicrobial agent Anticaking agent Leavening agent None of the above Q. Cyclamate is not used as sweetner because upon hydrolysis it...

Aug

FPP 18

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Welcome to your FPP 18 Name Email Q. Statement 1: Majority of the fish have more proteins than water. Statement 2: Whole milk has more water than fat. True, False True, True False, False False,...

Aug

FPP17

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Welcome to your FPP17 Name Email Q. Quick freezing of food produces what type of ice crystals Large Small Both a and b None of the above Q. Which foods are often preserved using bottling...

Aug

FLR 28

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Welcome to your FLR 28 Name Email Q. Which of the following is not true about FSSAI The head office is situated in Delhi It is a single reference point for all matters relating to...

Aug

FA13

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Welcome to your FA13 Name Email Q. Causes of hand dermatitis Wet handler Detergent handler Food additive handler All of the above Q. Which artificial sweetner cause Photodermatitis Saccharin Sucralose Cyclamate Aspartame Q. Which category...

Jul

FPP 16

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Welcome to your FPP 16 Name Email Q. Which method/s of food preservation are used in making jam Removal of oxygen Modifying moisture levels Temperature All of the above Q. Which of the following methods...

Jul

FPP 15

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Welcome to your FPP 15 Name Email Q. The damage in texture of strawberries tomato during freezing storage is due to Formation of small ice crystals Formation of large ice crystals Protein denaturation All of...

Jul

FA12

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Welcome to your FA12 Name Email Q. Natural colorant permitted in butter Curcumin Tartrazine Annatto None of the above Q. Common salt in the composition of bread acts as Preservative Tenderizer Leavening agent Anticaking agent...

Jul

FA11

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Welcome to your FA11 Name Email Q. Fruit pieces before processing are dipped into sugar syrup To minimize the oxidative browning reactions To prevent the losses of nutrients To improve the flavor of fruits To...

Jul

FLR 27

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Welcome to your FLR 27 Name Email Q. Agricultural and Processed Food Products Export Development Authority was established by the Government of India in December 1985 December 1980 December 1986 January 1980 Q. NABL stands...

Jul

FA 10

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Welcome to your FA 10 Name Email Q. Which is the sweetest known substance Talin Monellin Fructose Saccharin Q. Calcium stearate is used as an Anticaking agent Antifungal agent Antifoaming agent Antibacterial agent Q. Which...

Jul

FPP 14

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Welcome to your FPP 14 Name Email Q. How does dehydration work to preserve food Provides an acidic environment Removes oxygen exposure Removes water content Removes water content by freezing water particles Q. How does...

Jul

FA9

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Welcome to your FA9 Name Email Q. Color additives prior sanctioned food ingredients by (FD&C) Act GRAS recognization None of the above All of the above Q. Number of synthetic color additives may be added...

Jul

FPP- 13

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Welcome to your FPP- 13 Name Email Q. Canning ____________ microorganisms due to the extreme temperatures slows the growth of destroys encourages growth of None of the above Q. What method of food preservation is...

Jul

FLR26

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Welcome to your FLR26 Name Email Q. Food Safety and Standard Act was passed on 16th October 2006 16th August 2006 23rd October 2006 23rd August 2006 Q. If a license is not issued within...

Jul

FA8

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Welcome to your FA8 Name Email Q. Norbixin, dissolved in soft water is most efficient for Neutral product Acidic product Alkaline product All of the above Q. Which of the following acts as dough softener...

Jul

FP12

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Welcome to your FP12 Name Email Q. What does it mean to preserve food To make food last longer To not waste food To stop growth of bacteria All of these Q. When food decomposes...

Jul

FP 11

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Welcome to your FP 11 Name Email Q. _____________ defined as the time it takes a product to an unacceptable level Shelf life Deterioration Storage life All of the options Q. The actual length of...

Jul

FA7

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Welcome to your FA7 Name Email Q. Glazing agent are used for which of the following food to improve appearance and taste Milk Oil Apple None of the above Q. Which of the following are...

Jul

FA6

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Welcome to your FA6 Q. Anticaking agents are Those used to destroy the cake while disposing the spoiled cakes Those used to maintain the free flowing nature of granular or powdered products Those used to...

Jun

FLR25

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Welcome to your FLR25 Q. According to FSSA, Penalty for misleading advertisement may be extended to 2 Lakh rupees 3 Lakh rupees 5 Lakh rupees 10 Lakh rupees Q. According to FSSA, Penalty for unhygienic...

Jun

FPP10

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Welcome to your FPP10 Q. For smoking of meat, generally saw dust or hardwood is burned at the temperature of _____________C 200 250 121 300 Q. ________ will affect the growth and activity of microorganisms...

Jun

FPP9

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Welcome to your FPP9 Q. Cold sterilization refers to the preservation of food by Refrigeration Radiation Dehydration Lyophilisation Q. What is the purpose for blanching (immersing food in hot water) vegetables during canning to soften...

Jun

fpp8

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Welcome to your fpp8 Q. Food processing in India is concentrated in which sector, maximum? Organized Sector Unorganized sector Small Scale None of the mentioned Q.There has been a shift from carbohydrate staple to animal...

Jun

FPP7

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Welcome to your FPP7 Q. Statement 1: Acidic electrolyzed water is a non-photochemical process which has a high oxidation capacity and proved as an essential biocide. Statement 2: Chlorine Dioxide has been successfully used as...

Jun

FLR 24

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Welcome to your FLR 24 Q. Food and Agriculture Organization (FAO)’s headquarter is located at: Rome Paris Geneva New York Q. Codex Alimentarius Commission is located at: Rome Paris Geneva New York Q. Codex General...

Jun

FPP6

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Welcome to your FPP6 Q. Hot waterbath canning sterilizes food at what temperatures 240F 212F 180F 200F Q. Pressure canners used in the commercial manufacture of canned products are known as Steam blanchers Retorts Plate...

Jun

FPP5

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Welcome to your FPP5 Q. Minimum juice content specified for oranges below which they are not harvested 25% 33% 30% 35% Q. Which of the following is a factor that affects the storage stability of...

Jun

fpp4

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Welcome to your fpp4 Q. The recommended minimum temperature for home freezer storage is -10°F 0°F 10°F 32°F Q. Mold on dehydrated food can result from Case hardening Improper conditioning Incomplete drying All of the...

Jun

FA5

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Welcome to your FA5 Q. Preservative used in squash is BTH SO2 Calcium propionate Sodium nitrite Q. As per the FSSAI, fruits squash should contain minimum 15% fruit juice 25% fruit juice 35% fruit juice...

Jun

FPP3

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Welcome to your FPP3 Q. The feathers accounts of ________ % weight of poultry 3.5 4 6 9 Q. ___________________ in-organic preservative used in fruits and vegetables products Benzoic acid Sugar Sulphur dioxide Salicylic acid...