GATE questions on Food Technology

1. Bread staling is caused by (GATE, 2016)

a) carmelisation

b) Aggregation

c) Retrogradation

d) Gelaninisation

2. The oil, which experiences flavour reversion even at the lower peroxide value is (GATE, 2016)

a)mustard

b)soybean

c)palm

d)sesame

3. The gradation of tea in the increasing order of their leaf size are ---, --- and ---. (GATE, 2016)

a) Souchang, pekoe and orange pekoe

b) Orange pekoe, pekoe and Souchang  

c) Souchang, orange pekoe and pekoe

d) pekoe, Souchang  and orange pekoe

4. The enzyme that hydrolyzes starch to maltose is (GATE, 2015)

a)alpha amylase

b)beta amylase

c)glucoamylase

d)cyclodextrin glcanotransferase

5. Among the following animal foods, the fat content is least in (GATE, 2015)

a) beef

b)chicken meat

c)pork

d)lamb flesh

6. Which one of the following is not enriched in endosperm during parboiling of paddy? (GATE, 2015)

a)iron

b)fat

c)niacin

d)thiamine

7. Standard pasteurization protocol or milk is adequate for destroying (GATE, 2015)

a) Clostridium sporogenes

b) Bacillus cereuss

c) Clostridium boutulinum

d)Listeria monocytogenes

8. How many fold would the g number of a centrifuge increase by doubling both the spinning speed and bowl diameter? (GATE, 2015)

a)2

b)4

c)8

d)16

9. Which of the following is not a component of an evaporator? (GATE, 2015)

a)heat exchanger

b)vaccum separator

c)condenser

d)cyclone separator

10. Prolonged fermentation of cocoa seeds lead to off taste due to the release of (GATE, 2015)

a)glucose

b)short chain fatty acids

c)carbon dioxide

d)phospholipids

Learn more: 

• MCQ on Food Preservation
• MCQ on Food Processing

Answers

1. c) Retrogradation

2. b)soybean 

3. a)Souchang, pekoe and orange pekoe

4. b)beta amylase

5. b)chicken meat

6. b)fat

7. d)Listeria monocytogenes

8. c)8

9. d)cyclone separator

10. b)short chain fatty acids