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MCQs

Total Questions : 200 | Page 2 of 20 pages
Question 11. Which one of the following is a yellow, crystalline and water soluble compound_______________________?
  1.    Riboflavin
  2.    Niacin
  3.    Cholecaliferol
  4.    Folic acid
 Discuss Question
Answer: Option A. -> Riboflavin
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 12. Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?
  1.    Chemist
  2.    Nutritionist
  3.    Food processor
  4.    All the above
 Discuss Question
Answer: Option C. -> Food processor
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 13. Biotin is the name given to vitamin___________________?
  1.    Vitamin H
  2.    Vitamin C
  3.    Vitamin D
  4.    Vitamin E
 Discuss Question
Answer: Option A. -> Vitamin H
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 14. Okra, green peas, green beans and leafy vegetables are____________________?
  1.    Low acid foods
  2.    Medium acid foods
  3.    Acid foods
  4.    High acid foods
 Discuss Question
Answer: Option A. -> Low acid foods
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 15. Apple, guava, mango,pineapple and tomato are____________________?
  1.    Acid foods
  2.    Low acid foods
  3.    Medium acid foods
  4.    High acid foods
 Discuss Question
Answer: Option A. -> Acid foods
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 16. The moisture content of natural semi-perishable food ranges between_____________________?
  1.    50-60%
  2.    70-80%
  3.    60-90%
  4.    50-70%
 Discuss Question
Answer: Option C. -> 60-90%
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 17. Ascorbic acid deficiency causes________________?
  1.    Scurvy
  2.    Night blindness
  3.    Rickets
  4.    Beriberi
 Discuss Question
Answer: Option A. -> Scurvy
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 18. Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?
  1.    Metals
  2.    Light
  3.    High temperature
  4.    All the above
 Discuss Question
Answer: Option D. -> All the above
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 19. Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?
  1.    High acid foods
  2.    Acid foods
  3.    Medium acid foods
  4.    Low acid foods
 Discuss Question
Answer: Option B. -> Acid foods
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!
Question 20. The fruit and vegetables contain an insoluble stiffening material called______________________?
  1.    Pectin
  2.    Lig in
  3.    Protopectin
  4.    Gums
 Discuss Question
Answer: Option C. -> Protopectin
NO EXPLANATION IS AVAILABLE FOR THIS QUESTION!

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