GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 185 - 192 of 202

Access detailed explanations (illustrated with images and videos) to 202 questions. Access all new questions- tracking exam pattern and syllabus. View the complete topic-wise distribution of questions. Unlimited Access, Unlimited Time, on Unlimited Devices!

View Sample Explanation or View Features.

Rs. 200.00 -OR-

How to register? Already Subscribed?

Question 185

Question

MCQ▾

Sake is prepared from

Choices

Choice (4)Response

a.

Oat

b.

Maize

c.

Rye

d.

Rice

Question 186

Question

MCQ▾

Redness in apple is due to

Choices

Choice (4)Response

a.

Anthocyanin

b.

Lycopene

c.

Carotene

d.

Xanthophylls

Question 187

Classification and Structure of Proteins in Food

Question

MCQ▾

Those elements whose absence prevent plants from completing its life cycle are called________

Choices

Choice (4)Response

a.

Macro element

b.

Micro element

c.

Nonessential elements

d.

Essential elements

Question 188

Question

MCQ▾

After sun-drying, moisture content in foods varies from

Choices

Choice (4)Response

a.

10 - 15 %

b.

0 %

c.

Above 20 %

d.

5 - 10 %

Question 189

Structure & Functions of Mono-, Oligo-, Poly-Saccharides Including Starch

Question

MCQ▾

Name the major storage form of carbohydrates in animals?

Choices

Choice (4)Response

a.

Cellulose

b.

Chitin

c.

Glycogen

d.

Starch

Question 190

Pathogens and Non-Pathogens Including Staphylococcus

Question

MCQ▾

Food intoxication is the ingestion of

Choices

Choice (4)Response

a.

Toxin produced by microorganism

b.

Toxin producing microorganism

c.

Question does not provide sufficient data or is vague

d.

All of the above

Question 191

Question

MCQ▾

The disease caused by the deficiency of vitamin B-12 is

Choices

Choice (4)Response

a.

Glossitis

b.

Megaloblastic anemia

c.

Scurvy

d.

Pernicious anemia

Question 192

Question

MCQ▾

Triangle test used in sensory evaluation is:

Choices

Choice (4)Response

a.

Descriptive test

b.

Difference test

c.

Preference test

d.

Physical test

Developed by: