Q1. Protein Content In Egg Yolk?

A} 10%

B} 17%

C} 30%

D} 50%

ANSWER – B} 17%

• The Yolk Is The Major Component Of Every Egg.
• The Yolk Consists Of 17 Grams Of The Protein Per 100 Grams Of The Protein.

Q2. Coffee Powder Is Adulterated With?

A} Tamarind Seeds

B} Papaya Seeds

C} Caraway Seeds

D} Wood Bark

ANSWER – A} Tamarind Seeds

• The Most Common Adulterant Which Is Used In The Coffee Powder Is The Powder Prepared From The Tamarind Seeds This Is Because They Do Mix Up Very Well.
• And The Method Which Can Help Us The Identify The Adulteration Is Very Easy.
• All You Have To Do Is Just To Put The Powder In The Water If It Floats Then That Means It’s A Pure Coffee Powder, But In Case It Sinks Down Then It’s Adulterated With The Powder Of Tamarind Seeds.

Q3. Potato Can Be Placed In The Group Of The?

A} Highly Perishable

B} Perishable

C} Semi Perishable

D} Non Perishable

ANSWER – C} Semi Perishable

• Non Perishable Foods Are Those Foods Which Do Have High Shelf Life Spices, Canned Soups Etc.

• Examples For The Semi Perishable Foods Includes Onions And Potatoes.

Q4. Alcohol Content In Cider Is?

A} 2-4%

B} 4-6%

C} 6-8%

D} 8-10%

ANSWER – B} 4-6%

Cider Is An Alcoholic Beverage Which Is Prepared From Apples. Alcohol Content In The Apple Cider Is Between The 4-6%.

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Q5. Flavouring Agent In Grapes Is ?

A} Tartaric Acid

B} Ascorbic Acid

C} Mallic Acid

D} Both A And C

ANSWER – C} Mallic Acid

Acids That Are Commonly Found In The Grapes Are Mallic Acid And The Tartaric Acid Which Are Holding About 90% Of All Acids Are The Mallic Acid And The Tartaric Acid.

READ MORE AT – FOOD TECHNOLOGY DAILY QUIZ (03/12/2020)