New Food Technology Mcqs ( Agriculture ) MCQs – Agriculture MCQs

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Latest Agriculture MCQs

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Latest Food Technology Mcqs ( Agriculture ) Mcqs

The most occurred mcqs of Food Technology Mcqs ( Agriculture ) in past papers. Past papers of Food Technology Mcqs ( Agriculture ) Mcqs. Past papers of Food Technology Mcqs ( Agriculture ) Mcqs . Mcqs are the necessary part of any competitive / job related exams. The Mcqs having specific numbers in any written test. It is therefore everyone have to learn / remember the related Food Technology Mcqs ( Agriculture ) Mcqs. The Important series of Food Technology Mcqs ( Agriculture ) Mcqs are given below:

The science which deals with the path of the food___________________?

A. Food processing
B. Nutrition
C. Food Science
D. Food technology

Food supply can be increased by reducing post harvest losses___________________?

A. 30-40%
B. 20-30%
C. 10-20%
D. None

The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?

A. Food processing
B. Food technology
C. Food science
D. Food preservation

Sugarcane is an example of____________________?

A. Nutritious food
B. Simple food
C. Complex food
D. Simple food

The science which deals with food supply, for human consumption is called_____________________?

A. Nutritive food
B. Food technology
C. Food science
D. Food process

Apperts work discovered the principle of____________________?

A. Tining
B. Sterilization
C. Pasteurization
D. Browning

In dairy industry, a process for producing evaporated milk was presented in______________________?

A. 1840
B. 1835
C. 1896
D. 1842

Night blindness and keralinization is associated with deficiency of____________________?

A. Vitamin A
B. Vitamin C
C. Vitamin B
D. Vitamin E

Due to the action of ultraviolet rays of sun, human body produces___________________?

A. Vitamin D
B. Vitamin E
C. Vitamin B
D. Vitamin A

Which one of the following is associated with normal clotting of blood__________________?

A. Vitamin D
B. Vitamin C
C. Vitamin K
D. Tocopherol

Which one of the following is a yellow, crystalline and water soluble compound_______________________?

A. Riboflavin
B. Cholecaliferol
C. Niacin
D. Folic acid

Biotin is the name given to vitamin___________________?

A. Vitamin H
B. Vitamin D
C. Vitamin C
D. Vitamin E

Ascorbic acid deficiency causes________________?

A. Scurvy
B. Rickets
C. Night blindness
D. Beriberi

Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?

A. Nutritionist
B. Chemist
C. Food processor
D. All the above

The moisture content of natural semi-perishable food ranges between_____________________?

A. 70-80%
B. 50-60%
C. 60-90%
D. 50-70%

Apple, guava, mango,pineapple and tomato are____________________?

A. Acid foods
B. Medium acid foods
C. Low acid foods
D. High acid foods

Okra, green peas, green beans and leafy vegetables are____________________?

A. Low acid foods
B. Acid foods
C. Medium acid foods
D. High acid foods

Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?

A. Acid foods
B. High acid foods
C. Medium acid foods
D. Low acid foods

The fruit and vegetables contain an insoluble stiffening material called______________________?

A. Lignin
B. Pectin
C. Protopectin
D. Gums

Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?

A. Light
B. Metals
C. High temperature
D. All the above

Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?

A. Physical changes
B. Biochemical changes
C. Microbial activity
D. enzyme activity

Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?

A. C₂₀C₂₂fatty acids
B. C₁₁C₂₀fatty acids
C. C₁₂C₂₀fatty acids
D. C₄——–C₁₆fatty acids

Chemically or bio chemically enzymes are primarily__________________?

A. Lipids
B. Carbohydrates
C. Vitamins
D. Proteins

Animal Husbandry MCQs

Transminase is an example of______________________?

A. Oxireductases enzyme
B. Hydrolases enzyme
C. Ligase enzyme
D. Transferases enzyme

fumerase is an example of_____________________?

A. Isomerases enzyme
B. Ligase enzyme
C. Lysose enzyme
D. Hydrolase enzyme

Pynivate carboxylase is an example of ______________________?

A. Ligases enzyme
B. Lysos enzyme
C. Isomerase enzyme
D. Hydrolases enzyme

Which type of bacteria grow best within the temperature range 55°C_____________________?

A. Psychrophilic
B. Thermophilic
C. Mesophilic
D. All the above

Which type of bacteria grow best at refrigeration temperature 10°C_______________________?

A. Mesophilic
B. Psychrophilic
C. Thermophilic
D. All the above

Fresh foods have water activity (Aw) of____________________?

A. 0.99
B. 1.6
C. 1.0

Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________?

A. Blanching
B. Sterilization
C. Pasteurization
D. Cleaning

The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________?

A. Pasteurization
B. Sterilization
C. Canning
D. Blanching

Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?

A. Food contaminations
B. Food additives
C. Food adulterants
D. All the above

BHA and BHT are examples of_____________________?

A. Anti ripening agent
B. Anti sprouting
C. Antioxidants
D. Antimicrobial agents

Which one of the following is thickening agent___________________?

A. Amylase
B. Agar
C. Guar gum
D. All the above

The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative____________________?

A. Sorbic acid
B. Sodium propionate
C. Benzoate
D. Nitrates

The final product of alcoholic fermentation are______________________?

A. Ethyl alcohol + H2O
B. Ethyl alcohol + CO2
C. Acetic acid + H2O
D. All the above

Beer is produced from______________________?

A. Com
B. Barley
C. Wheat
D. Rice

Cereals are fermented to produce_____________________?

A. Season ting
B. Coffee
C. Bread
D. Chapati

The fermented dairy products are_____________________?

A. Cheese and yoghurt
B. Cream and ice cream
C. Butter and cream
D. All the above

Vinegar is a product of_____________________?

A. Alcoholic fermentation
B. Acetic fermentation
C. Lactic fermentation
D. Non of the above

The term used to denote both sensation and the substance is________________________?

A. Aroma
B. Taste
C. Flavor
D. All the above

Ester is similar to______________________?

A. Alcohols
B. Aldehyde
C. Fatty acids
D. Ketenes

Delta lactones are important in_____________________?

A. Jellies
B. Jams
C. Milk & milk products
D. Pickles

Which is the flavour enhancer in meat products ______________________?

A. Monosodium glutamate
B. Lecithin
C. Sorbitol
D. None of the above

Which one of the following possesses banana like aroma______________________?

A. Nerol
B. Iso-amylacetate
C. Diacetyl
D. Ethyle buryrate

The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____________________?

A. Dehydration
B. Fermentation
C. Preservation
D. Pasteurization

Yoghurt,cheese, pickles are included in_________________?

A. Fermented food
B. Simple food
C. Dehydrated food
D. Preserved food

Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?

A. Acetic fermentation
B. Lactic fermentation
C. Alcoholic fermentation
D. All the above

Wine is produced from_________________?

A. Avocado
B. Lemon
C. Grapes
D. Grape fruit

Streptococcus thermopiles and lactobacillus are lactic fermentors in__________________?

A. Fruit and vegetable industry
B. Dairy industry
C. Meat industry
D. Beverage industry

Several yeast can be used in fermentation but most commonly known species of genus are_________________?

A. Lactobacillus
B. Streptococcus
C. Leuconostoc
D. Saccharomyces

Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?

A. Lactic fermentation
B. Alcoholic fermentation
C. Acetic fermentation
D. All the above

Naturally vinegar contain acetic acid____________________?

A. 2%
B. 4%
C. 8%
D. 5%

Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in___________________?

A. Carbohydrates
B. Water
C. Protein
D. None of these

Sensory stimula for food occurs from____________________?

A. Texture
B. Smell
C. Taste
D. All

Estimate percentage loss of the world production__________________?

A. 25
B. 30
C. 40
D. none

All the treatments given to a food stuff form the washing to the point off consumption is called__________________?

A. Food science
B. Food processing
C. Food preservation
D. Food technology

Cane sugar is called___________________?

A. Galactose
B. Sucrose
C. Fructose
D. Mattose

Meat, fruit, vegetables are ___________________?

A. Functional food
B. Complex food
C. Simple food
D. Nutritive food

Who was the father of canning ______________________?

A. Tomas
B. Nicolas Appert
C. Gay-Lussac
D. Newton

The oldest food preservation techniques are ___________________?

A. Sun drying
B. Drying and dehydration
C. Browning
D. Smoking

In all common wealth countries including Pakistan the basis for food laws being used are________________?

A. Russian food laws
B. American food laws
C. Arabic food laws
D. British food laws

Cholesterol is the natural form of___________________?

A. Vitamin D
B. Vitamin A
C. Vitamin C
D. Vitamin K

Which one of the following acts as antioxidant ___________________?

A. Vitamin E
B. Vitamin C
C. Vitamin D
D. Vitamin A

Which one of the following causes deficiency beriberi ___________________?

A. Vitamin B-1
B. Vitamin C
C. Vitamin A
D. Vitamin D

Folic acid deficiency causes___________________?

A. Rickets
B. Night blindness
C. Beriberi
D. Anaemia

Vitamin C is called___________________?

A. Citric acid
B. Malic acid
C. Ascorbic acid
D. Trataric acid

Cystein, Cystine and methionine amino acids are ____________________?

A. Sulpher containing
B. Copper containing
C. Hydrogen containing
D. Mg containing

The food in which the moisture content is less than 15% is called_____________________?

A. Stable foods
B. Perishable foods
C. Semi perishable foods
D. Acid food

The food in which the moisture content ranges between 80-90% is called________________?

A. Perishable foods
B. Stable foods
C. Low perishable foods
D. High acid foods

Agricultural Economics MCQs

Most food poisoning organisms prefer to grow in the pH range of___________________?

A. 4-5
B. 5
C. 4
D. Above 5

Foods having pH value of below 3.7 are called____________________?

A. High acid foods
B. Medium acid foods
C. Acid foods
D. Low acid foods

Lime, lemon juice and pickles are_____________________?

A. Acid foods
B. Low acid foods
C. Medium acid foods
D. High acid foods

The deteriorative changes originating from with in the food system is known as________________?

A. Hydrolysis
B. Proteolysis
C. Purification
D. Autolysis

When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?

A. Pinkish
B. Bright red
C. Brownish
D. Red

When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called _________________?

A. Browning
B. Caramalization
C. Mail lard reaction
D. Purification

Bacteria producing toxins that cause food poisoning are known as___________________?

A. Staphylococcus
B. Clostridium
C. Mycodesmavin
D. Both a & b

Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________?

A. Oxidoreductases enzymes
B. Hydrolases
C. Transferases
D. Lysases

Esterases, proteinases, alkali acid phosphates belongs to_____________________?

A. Hydrolases enzyme
B. Oxireductases enzyme
C. Transferases enzyme
D. Ligases enzyme

Recemases belongs to___________________?

A. Isomerases enzyme
B. Lyases enzyme
C. Ligases enzyme
D. Oxireductase enzyme

The deficiency of an enzyme is greatly influenced by the______________________?

A. Environmental temperature
B. pH
C. Concentration of enzyme
D. All the above

Which type of bacteria grow best at room temperature of 20____________________?

A. Mesophilic
B. Psychrophilic
C. Thermophilic
D. All the above

Pure water has an water activity (Aw) of___________________?

A. 0.99
B. 1.00
C. 1.5
D. None of these

Dried foods have water activity (Aw) of___________________?

A. 1.5
B. 1.0
C. 0.6
D. None of these

Tyndallization is more reliable than_____________________?

A. Sterilization
B. Blanching
C. Pasteurization
D. None of these

Some substance are added intentionally to foods for the purpose of marketing them more profit able are known as_____________________?

A. Food additives
B. Food adulterants
C. Food contamination
D. All the above

Many chemicals are added internationally during production, processing or storage 10 improve the qualities of food stiff are termed as___________________?

A. Food contaminations
B. Food additives
C. Food adulterants
D. All the above

Which one of the following is anti ripening agent___________________?

A. 2,4,5 trichlorophenoxy acetic acid
B. Sulphur dioxide
C. Meleic hydrazide
D. Sodium benzoate

The most commonly used leaving agents in barley are__________________?

A. Sodium bi carbonate
B. Yeast
C. Sugar
D. Both a & b

In bread preparation in added to sorbic acid which one of the following is used as preservative____________________?

A. Nitrates
B. Sulphur dioxide
C. Propionic acid
D. Benzoic acid

Saccharomyces creavisiae is the example of____________________?

A. Fungi
B. Bacteria
C. Yeast
D. Molds

Soy sauce is the fermented product of_____________________?

A. Barley
B. Oat
C. Wheat
D. Soybeans

Tea is the example of fermentation of_____________________?

A. Non-alcoholic
B. Alcoholic
C. Acetic
D. None of the above

The acetic acid producing bacteria are___________________?

A. Acetomonas
B. Streptococeus
C. Saccharomyces
D. None of the above

In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?

A. Lactobacillus
B. Streptococcus
C. Acetobacter
D. Both a & b

Which one of the following acid is present in rancid butter__________________?

A. Pentanoic acid
B. Propionic acid
C. N-butyric acid
D. Caprotic acid

The aroma of Ethylbutyrateis just like____________________?

A. Grape
B. Banana
C. Pineapple
D. Guava

Diacetyl is present in____________________?

A. Sour cream
B. Cultured butter
C. Butter milk
D. All the above

Eugenol is important ingredients of oil of__________________?

A. Nutmeg
B. Clove
C. Olive
D. Cumin

the enzyme that destroys vitamin B-1 is__________________?

A. Phenolase
B. Oxalate
C. Thiaminase
D. None of the above

New Food Technology Mcqs ( Agriculture ) MCQs – Agriculture MCQs