Multiple Choice Questions (MCQ) on Food Safety
21-Yellow coloured vegetables are rich source of:
(A) Vitamin A
(B) Vitamin B
(C) Vitamin C
(D) Vitamin D
22-Toddy from coconut is prepared by:
(A) Deep Frying
(B) Fermentation
(C) Hydrogenation
(D) Oxidation
23-Vitamin which is not found in Fruits and Vegetables:
(A) Vitamin A
(B) Vitamin B1
(C) Vitamin B 6
(D) Vitamin B 12
24-Albinism is an important physiological disorder of:
(A) Plum
(B) Peach
(C) Strawberry
(D) Cherry
25-Formation of abscission layer is maturity index of:
(A) Tomato
(B) Leafy vegetables
(C) Onion
(D) Melons
26-In onion pink colour is due to:
(A) Anthocyanin
(B) Carotene
(C) Xanthophyll
(D) Quercitin
27-Vitamin D is chemically known as:
(A) Retinol
(B) Cobalamin
(C) Calciferol
(D) Tocopherol
28-Which of the following is associated with ‘browning’ disorder?
(A) Apple
(B) Cabbage
(C) Cauliflower
(D) Citrus
29-Louis Pasteur established the modern era of food microbiology in 1857 when he showed that microorganisms cause ______ spoilage:
(A) Beer
(B) Wine
(C) Juice
(D) Milk
30-Which type of fermentation is used to produce yogurt?
(A) Mesophilic
(B) Thermophilic
(C) Therapeutic
(D) Yeast-lactic fermentations
ANSWERS:
21-(C), 22-(B), 23-(D), 24-(C), 25-(D), 26-(A), 27-(C), 28-(A), 29-(D), 30-(D)