Food Preservation Test

Result

Food Preservation Test - 2

Score
-
out of -
Rank
-
out of -

TIME Taken - -

SHARING IS CARING

If our Website helped you a little, then kindly spread our voice using Social Networks. Spread our word to your readers, friends, teachers, students & all those close ones who deserve to know what you know now.

Weekly Quiz Competition

Question 1
1 / -0

One simple measure to keep edible material free from fungi is

A
To increase the moisture in edible material

B
To add little acetic acid in the edible material

C
To boil edible material for 10 minutes at 65°C temperature

D
To keep edible material at 24°C temperature
Question 2
1 / -0

Government of India in 1950 established ‘Central Food Technological Research Institute’ at

A
Mysore

B
Calcutta

C
Madras

D
Bombay
Question 3
1 / -0

Government of India in 1958 established ‘Food Preservation Business Development Institute’. Its aim is to

A
Keep control on food preservation business

B
To issue licence to food preservation to food preservation business

C
To provide raw material and equipment to food preservation business and to encourage export

D
To encourage production of fruits
Question 4
1 / -0

The main basis of food preservation is

A
To increase the activity of enzyme

B
To make enzyme and micro-organisms inactive

C
To increase the activity of micro-organisms

D
To make food products tasty
Question 5
1 / -0

To treat fruits with sulphur smoke before preservation is known as

A
Blanching

B
Tanning

C
Canning

D
Moulding
Question 6
1 / -0

To blanch vegetables

A
Vegetables are kept in warm water for some time and later boiled for a short time

B
Rind is removed and boiled for a long time

C
These are boiled at 100°C temperature for 30 minutes

D
Rind is removed
Question 7
1 / -0

In blanching process, vegetables are

A
Cooled

B
Warmed

C
Mixed with sugar

D
Filled in containers
Question 8
1 / -0

Before putting in containers, the fruits and vegetables are kept in boiling water

A
For 5 minutes

B
For 10 minutes

C
For 15 minutes

D
For 20 minutes
Question 9
1 / -0

Which can preserve food stuffs

A
Salt and Sugar

B
Sugar and Vinegar

C
Vinegar

D
All of these
Question 10
1 / -0

Which substance is used at the time of washing of fruits

A
Lime juice

B
Bleaching powder

C
Spirit

D
Brine solution

User

Question Analysis

Correct -
Wrong -
Skipped -

My Perfomance

Score
-
out of -
Rank
-
out of -

Re-Attempt Weekly Quiz Competition

Food Preservation Test - 2

Result

Food Preservation Test - 2

Score

-

Rank

-

SHARING IS CARING

Question 1

To increase the moisture in edible material

To add little acetic acid in the edible material

To boil edible material for 10 minutes at 65°C temperature

To keep edible material at 24°C temperature

Question 2

Mysore

Calcutta

Madras

Bombay

Question 3

Keep control on food preservation business

To issue licence to food preservation to food preservation business

To provide raw material and equipment to food preservation business and to encourage export

To encourage production of fruits

Question 4

To increase the activity of enzyme

To make enzyme and micro-organisms inactive

To increase the activity of micro-organisms

To make food products tasty

Question 5

Blanching

Tanning

Canning

Moulding

Question 6

Vegetables are kept in warm water for some time and later boiled for a short time

Rind is removed and boiled for a long time

These are boiled at 100°C temperature for 30 minutes

Rind is removed

Question 7

Cooled

Warmed

Mixed with sugar

Filled in containers

Question 8

For 5 minutes

For 10 minutes

For 15 minutes

For 20 minutes

Question 9

Salt and Sugar

Sugar and Vinegar

Vinegar

All of these

Question 10

Lime juice

Bleaching powder

Spirit

Brine solution

User

Question Analysis

My Perfomance

Score

-

Rank

-

Results Announcement on: coming Monday

Stay Tuned: We’ll update you on your result via email or SMS.