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

Related Mcqs:

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

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

2. Undesirable flavor in the food during storage is due to___________________?

   A. Prooxidants
   B. Antioxidants
   C. Rancidity
   D. None of the above

3. While handing concentrated acids. bases or other hazardous chemicals use_________________?

   A. Table
   B. Fume hoods
   C. Both a & b
   D. None of the above

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

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

5. Bacteria producing toxins that cause food poisoning are known as___________________?

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

6. A gene which exhibits higher mutation rate than others is referred as___________________?

   A. Mutator gene
   B. Antimutalor gene
   C. Mutable gene
   D. Hot spot

7. 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. Canning
   B. Sterilization
   C. Pasteurization
   D. None of These

8. All harvested crops remove plant nutrients from the soil. Whether used for _______________; the various crop products are often consumed far away from the production sites, some times thousands of kilometers away in another country.

   A. Food
   B. Feed
   C. industrial raw materials
   D. All of these

   Submitted by: Shafiq Rehman

9. The branch of science which deals with procurement, ingestion, digestion, & absorption of food for various body functions like maintenance ,production, etc .is called ____________________?

   A. Supplement
   B. Nutrition
   C. Production Science
   D. Biological Science

10. During storing food grains, what is the optimum level of moisture?

    A. < 2%
    B. < 5%
    C.  < 12 %
    D. No moisture level required

    Submitted by: Shafiq Rehman