FOOD TECHNOLOGY (16/06/2021)

Q1. Target Microorganism For Milk Pasteurization Is?

A. Coxiella Burnetii
B. Clostridium Botulinum
C. Streptococcus Cerevisiae
D. Staphylococcus Aureus

Answer: Coxiella Burnetii

  • Pasteurization Systems Are Designed To Provide A 5 Log Reduction Of The Microbial Load Using The Most Thermotolerant Target Pathogen Coxiella Burnetii. Not Only Are Pathogenic Microorganisms Killed But Also A Wide Range Of Spoilage Organisms Are Destroyed In Pasteurization. The Objective Of Pasteurization Is To Extend Product Shelf-Life By Inactivating All Pathogenic Microorganisms. Target Microorganism For Milk Pasteurization Is Coxiella Burnetii.


Q2. CTC Means?

A. Crush, Tear, Curl
B. Cut, Turn, Curl
C. Crush, Turn, Curl
D. Clip, Tear, Curl

Answer: Crush, Tear, Curl

  • In The CTC Method, The Tea Leaves Are Chopped Into Small And Uniform Pieces, Producing Granular Leaf Particles. Tea Leaves Are Passed On To The Withering Trough, Where It Gets Crushed And Goes To The Rolling Machine Which Causes The Tea To Wrap Around Itself. This Rolling Action Also Causes Some Of The Sap, Essential Oils, And Juices Inside The Leaves To Ooze Out, Which Further Enhances The Taste Of The Tea. Fermentation Begins The Moment The Rolling Or Maceration Starts.


Q3. 1 Joule Equals _____ Calories?

A. 4.186
B. 3.186
C. 5.186
D. 6.186

Answer: 4.186

  • Joule, A Unit Of Work Or Energy In The International System Of Units (SI); It Is Equal To The Work Done By A Force Of One Newton Acting Through One Meter. There Are 4.186 Calories Are In One Joule.


Q4. The Number Of Sections In FSSA, 2006 Is?

A. 91
B. 101
C. 111
D. 81

Answer: 101

  • According To FOOD SAFETY AND STANDARDS ACT, 2006, There Are A Total Of 101 Sections Covering From CHAPTER I, PRELIMINARY, 1st Section, Short Title, Extent, And Commencement To CHAPTER XII, MISCELLANEOUS, 101st Section, Power To Remove Difficulties.


Q5. Ground Cheese Is Mixed With Ingredients Like Salt, Emulsifiers, Flavors, Preservatives, And Fillers And Heated Under Controlled Conditions Is Called?

A. Hard Cheese
B. Semi-Hard Cheese
C. Soft Cheese
D. Processed Cheese

Answer: Processed Cheese

  • Processed (Or Process) Cheese Is Made By Heating And Mixing Combinations Of Cheese And Other Ingredients, With The End Result Being A Creamy, Smooth Product Of Desirable Texture, Flavor, Appearance, And Physical Attributes, Such As Melting And Flow Properties. The Phosphates And Citrates Added As Additives Bind Minerals In The Cheese Increasing The Solubility Of Caseins.


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