Food Technology Quiz Competition

Monoglycerides and diglycerides are used as ____ in a variety of foods.

___ is a selective process that can be controlled to produce various levels of hardening.

The first step in the refining process of many oils is ____

Each gram of fat contains ____ kcal.

___ make up the major components of fat, butter, shortening, and oil.

Fats and oils contain ____ times more energy than proteins and carbohydrates.

__ fruits produce ethylene gas during ripening.

____ juice is probably the most commonly processed juice.

The use of U.S. grade standards for fruits and vegetables is ____ in most cases.

The quality of most fresh vegetables can be judged reasonably well by their ____ appearance.

Turbidity of water is ____.

____ is an alcoholic beverage made from fermented grape juice.

Tea is made when the processed leaves of the tea plant are infused with ____.

__ is the major ingredient of carbonated soft drinks.

When did the world’s first vitamin-fortified fruit drinks appear?

Which organization issues the National Primary Drinking Water Regulations?

In some food processing plants, ____ peeling is used to remove skins from soft fruit and vegetables such as
tomatoes.

____ coffee is prepared by forcing an atomized spray of very strong coffee extract through a jet of hot air.

The science and art of growing grapes for wine is called ____.

Grapes for wine are harvested when they contain the optimum balance of ____ and acidity.

How many principles are identified by Coder Alimentarius Commission (CAC)?

The "temperature danger zone" is:

Growth of bacteria can be prevented by:

As per GMP guidelines the refrigerated food should be stored below

FSSC 22000 consists of

Perishable foods can be left out at room temperature for:

As per GHP water used in food processing units should meet the

Food Safety Management System consists of:

Product that will undergo no further processing or transformation by the organization:

An action taken to eliminate a detected non-conformity is