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

Q. A vinegar containing 5 grams of acetic acid per 100 cubic centimeters is referred to as _____

View solution

Q. Statement 1: Cider vinegar can be used with strength lesser than 4% of acetic acid.
Statement 2: Cider vinegar is the most popular type of vinegar used.

View solution

Q. Which of the following is included in vinegar fermentation?

View solution

Q. The best means of preventing growth of undesirable organisms in fermented juice is to _____

View solution

Q. Which of the following about vinegar making and manufacturing is true?

View solution

Q. The rate of conversion of alcohol to acetic acid depends on _____

View solution

Q. The principle of adding salt to meat to preserve it is called _____

View solution

Q. Which of the following is the source of salt used for preservation of food items?

View solution

Q. Statement 1: Which among the following types of salts contain chemical impurities?
Statement 2: Which of the following is a use of salt in food?

View solution

Q. The addition of salt during pickling ____________ hence supplementing the action of salt.

View solution

Q. Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

View solution

Q. Which of the following is NOT a step in commercial curing of cucumber?

View solution