Q. If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.

View solution

Q. Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

View solution

Q. Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.

View solution

Q. Which of the following is the process of anaerobic degradation of proteinaceous materials?

View solution

Q. Which of the following gases are evolved during putrefaction?

View solution

Q. Which of the following is a requisite for a microorganism to be used in fermentation and pickling?

View solution

Q. Statement 1: Generation of lactose fermenting enzymes can occur in a few minutes.
Statement 2: Microorganisms first attack _____

View solution

Q. Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water.
Statement 2: The fermenters that infect human and cause diseases are _____

View solution

Q. Which of the following is true about fermentation involving gas production?

View solution

Q. Organisms such as _____ which attack higher carbohydrates injure the _____ of treated foods.

View solution

Q. Statement 1: Cheese foods have a lower aw than the natural foods.
Statement 2: _____ cheese is coagulated with lactic acid.

View solution

Q. Statement 1: What is the use of salt in cheese?
Statement 2: Eyes of the cheese are formed by the growth of certain bacteria. This makes the cheese round.

View solution

Q. Statement 1: Which of the following cheeses have a semi soft texture?
Statement 2: Which of the following blue cheese is made up of sheep milk?

View solution

Q. Which of the following is true about cheeses?

View solution

Q. Statement 1: Dry wines are the wines which contain little unfermented sugar.
Statement 2: With the increase in the alcohol content, the growth of yeasts _____

View solution

Q. Statement 1: White wines do not contain the red pigments due to the lack of tannins and extracts.
Statement 2: Sulphur dioxide is added to crushed grapes to _____

View solution

Q. Pasteurization is applied in which of the following ways?

View solution

Q. The purpose of bulk pasteurization is _____

View solution

Q. Statement 1: Packaged beer is pasteurized whereas barrelled beer is not.
Statement 2: All kinds of beers are pasteurized.

View solution

Q. Advantage of cold pasteurization of alcohol over hot pasteurization?

View solution