Q. Statement 1: Are almonds high-fat or high-protein nuts?
Statement 2: Tiny fat globules in water are called butter.

View solution

Q. Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese.
Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B-12 in the body if eaten raw due to the presence of an enzyme called thiaminase.

View solution

Q. Bacteria and yeast can _____

View solution

Q. Which of the following fact is correct with respect to the food preservation industry?

View solution

Q. Statement 1: Shelf stable foods are considered non-perishable at room temperatures.
Statement 2: Protected from light also includes food items that are wrapped in an aluminium foil.

View solution

Q. Dry storage means at a temperature about _____ and humidity below _____

View solution

Q. With respect to the temperature of storage, the order for following methods of storage is as follows cool storage > refrigerated storage > freezer storage.

View solution

Q. As a thumb rule in the food industry, reducing the temperature of storage by 10°C increases the life of food item by twice and increasing by 10°C reduces by half.

View solution

Q. Shelf life is the period between processing to retail purchase to consuming of the food product.

View solution

Q. Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.

View solution

Q. Statement 1: Shellfish are consumed by local people.
Statement 2: Polished rice is just as nutritious as unpolished rice.

View solution

Q. Statement 1: Time is an important parameter for the growth of spoilage organisms.
Statement 2: Temperature is an important parameter for the growth of spoilage organisms.

View solution

Q. The length of storage of fruits and vegetables is a function of _____

View solution

Q. Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration.
Statement 2: Different species of fruits have different patterns of respiration. This is called as _____

View solution

Q. In the climacteric, the ratio of the highest peak to the minimum _____ with temperature.

View solution

Q. Statement 1: In the climacteric, the ratio of the highest peak to the minimum varies with temperature.
Statement 2: In the climacteric, the ratio of the highest peak to the minimum varies from fruit to fruit.

View solution

Q. Statement 1: After harvest, there is a decline in the uptake of oxygen.
Statement 2: After harvest, there is a sharp rise in the uptake of oxygen.

View solution

Q. The slope of the climacteric varies with _____

View solution

Q. Statement 1: Ripening of fruits is accompanied with a lot of anabolic and catabolic reactions.
Statement 2: Certain fleshy roots, tubers and bulbs have low metabolic activity and are dormant until there are environmentally favorable conditions for germination and growth.

View solution

Q. Fleshy fruits after _____ are _____

View solution