ADVANCE FOOD SCIENCE

ASSIGNMENT

1)Rice flour is used in the preparation of which of the

following?
a) Pappad
b)Appams
c) Fryums
d)All of the above
2)When parching is done rice grains burst into soft
white product?
a) Flaked rice
b)Flatten rice
c) Puffed rice
d)Rice bran

3)To separate rice granules from protein matrix, rice is

broken and steeped for 24 hr in 5 times its wight of
0.3% caustic soda. This process is followed for which
of the following rice product?
a) Puffed rice
b)Rice flour
c) Rice bran
d)Rice starch
4)People who rely upon maize for a large proportion
have which of the nutrient deficiency?
a) Riboflavin
b)Thiamine
c) Niacin
d)Iron

5)The bran and germ are separated to make which of

the following flour?
a) Maida
b)Wheat flour
c) Rice flour
d)Corn flour

6)Samba wheat is used to make which of following

product?
a) Semolina
b)Noodles
c) Wheat flour
d)Rava

7)As kernels of popcorn are heated what expands in

kernels to make them pop?
a) Fat
b)Protein
 c) Starch
d)Water

8)For preparing Idly, parboiled rice and black gram are

used in what ratio?
a) 4:1
b)3:1
c) 3:2
d)5:1

9)What is proving time for straight and sponge dough?

a) 40-50°C for 45-60mins
b)38-48°C for 45-60mins
c) 27-37°C for 45-60mins
d)220°C for 45-60mins

10)Which instrument is used to determine the quality of

gluten in flour?
a) Farinograph
b)Mixograph
c) Crimping wheel
d)Sifter

11)What is the baking temperature for bread making?

a) 204°C
b)220°C
 c) 216°C
d)215°C

12)Multigrain bread is majorly used for

a) Bun
b)Bread
c) Burger
d)Sandwiches

13)Which of the following bacteria is not destroyed

during baking even at high temperature?
a) Bacillus.subtilis
b)Bacillus.circulans
c) Bacillus.clausii
d)Bacillus.mesentericus

14)Large amount of yeast is added and baked at high

temperature- this statement is applicable for which of
the following baking process?
a) Straight dough method
b)Sponge dough method
c) Continuous dough method
d)No time dough method
15)Which of the dough method involves brew
preparation?
a) Straight dough method
b)Sponge dough method
c) Continuous dough method
d)No time dough method

16)What type of bread spoils quickly?

a) Pita bread
b)Corn bread
c) Multigrain bread
d)Ciabatta

17)5 parts of flour and 1 part of milk is used for which

of the following?
a) Biscuit
b)Muffin
c) Cookie
d)Waffles

18)In which type of cake only egg white is used?

a) Chiffon cake
b)Red velvet cake
c) Angel cake
d)Sponge cake
19)Cookies have more amount of fats and egg but less
amount of?
a) Flour
b)Liquids
c) Baking powder
d)Yeast
20)2 parts of flour and 1 part of milk is used for which
of the following?
a) Biscuit
b)Cookie
c) Waffles
d)Muffins
 ANSWERS

o Pappad
o Puffed rice
o Rice starch
o Niacin
o Maida
o Rava
o Water
o 3:1
o 38-48°C
o Farinograph
o 220°C
o Sandwiches
o Bacillus. mesenterices
o No time dough method
o Sponge dough system
o Corn bread
o Biscuit
o Angel cake
o Liquids
o Muffins