GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 116 - 121 of 202

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Question 116

Classification and Structure of Lipids

Question

MCQ▾

The melting point of fatty acids depends upon chain length and ________

Choices

Choice (4)Response

a.

The shape of the fatty acids

b.

The position of the double bond

c.

Degree of unsaturation

d.

Charge of the carbon

Question 117

Question

MCQ▾

ISO 9001: 2008 Quality management systems deals with

Choices

Choice (4)Response

a.

Guidelines for performance improvements

b.

Customer satisfaction

c.

Requirements for quality management

d.

Fundamentals and vocabulary

Question 118

Simple and Inhibition Kinetics

Question

MCQ▾

Mild heat treatment that inactivates enzymes that would cause deterioration of food during frozen storage is known as

Choices

Choice (4)Response

a.

Stewing

b.

Blanching

c.

Drying

d.

Roasting

Question 119

Spoilage Microorganisms in Different Food Products Including Milk

Question

MCQ▾

The reason for food spoilage is

Choices

Choice (4)Response

a.

Growth of microorganisms like bacteria, fungus etc. or insects

b.

Oxidation by air that causes rancidity or colour changes

c.

Autolysis

d.

All a., b. and c. are correct

Question 120

Question

MCQ▾

Due to high temperature, the outer surface of the food become dried while inside moisture is present is called as________

Choices

Choice (4)Response

a.

Scalding

b.

Case hardening

c.

Browning

d.

None of the above

Question 121

Question

MCQ▾

As per Food Safety and Standards Act, FSMS stands for

Choices

Choice (4)Response

a.

Food Security Management System

b.

Food Standards Management System

c.

Food Safety Mechanization System

d.

Food Safety Management System

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