Q. Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts.
Statement 2: Vitamins deterioration takes place in dried up food items.

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Q. What does the extent of deterioration of vitamins in dried up food items depend upon?

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Q. Statement 1: High temperatures may affect proteins to a large extent.
Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.

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Q. Statement 1: Enzyme reaction decrease with the decrease in moisture levels.
Statement 2: Enzymes get inactivated near the boiling point of water.

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Q. Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.
Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity?

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Q. The interaction of _____ and _____ occurs during conventional dehydration of food.

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Q. Which of the following is NOT a method of controlling enzymatic browning?

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Q. Statement 1: _____ undergoes considerable drying on trees itself.
Statement 2: Which of the following is not lye peeled.

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Q. _____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.

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Q. The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment.

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Q. Statement 1: The retention of ______ is improved at approximately 48 °C and in either nitrogen or air.
Statement 2: In _____ food items sulphite content is greatly retarded.

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Q. Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material.
Statement 2: The low cost of dried meat, fish and eggs is because _____

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Q. Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.
Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

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Q. Which of the following ingredients is added to a jelly?

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Q. Which of the following uses the fruit ingredient and not the fruit juice?

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Q. Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?

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Q. This is a product made from citrus fruit, juice and peel and added with sugar.

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Q. Which of the following in a jelly/ jam is responsible for the formation of gel?

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Q. This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.

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Q. Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
Statement 2: _____is the binding agent between growing cells.

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