Food Products Technology [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 23 - 26 of 80

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Question 23

Food Products Technology
Ice-Cream
Edit

Appeared in Year: 2018

Write in Short

Short Answer▾

An ice cream mix of 870 g L {EMBED Equation. 3} . has been used to prepare ice cream which yielded a finished product of 490 g L {EMBED Equation. 3} . The percent over run is ________ (round off to 1 decimal place) .

Question 24

Food Products Technology
Freezing

Appeared in Year: 2016

Question

Match List-Ⅰ List-Ⅱ▾

Match the food spoilage organisms given in Column I with the associated food given in Column II

List-Ⅰ (Column I)List-Ⅱ (Column II)
(A)

Vibro parahaemolyticus

(i)

Canned foods

(B)

Bacillus cereus

(ii)

Fish

(C)

Clostridium Botulinum

(iii)

Cooked starch foods

(D)

Samonella

(iv)

Meat, egg and poultry

Choices

Choice (4)Response
  • (A)
  • (B)
  • (C)
  • (D)

a.

  • (ii)
  • (i)
  • (iii)
  • (iv)

b.

  • (iii)
  • (ii)
  • (i)
  • (iv)

c.

  • (i)
  • (iii)
  • (iv)
  • (ii)

d.

  • (i)
  • (iv)
  • (ii)
  • (iii)

Question 25

Food Products Technology
Milling of Rice

Appeared in Year: 2015

Question

MCQ▾

Which one of the following is NOT enriched in endosperm during parboiling of paddy?

Choices

Choice (4)Response

a.

Niacin

b.

Iron

c.

Thiamine

d.

Fat

Question 26

Food Products Technology
Cream

Appeared in Year: 2016

Question

MCQ▾

The rate of cream separation in a disc bowl centrifuge can be increased by

Choices

Choice (4)Response

a.

Increasing the size of the bowl

b.

Lower viscosity of fluid

c.

Increasing RPM of the bowl

d.

All a., b. and c. are correct

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