What is the primary protein found in wheat responsible for its dough-forming properties?

• (A) Casein
• (B) Albumin
• (C) Gluten
• (D) Keratin

Which enzyme is commonly used as an indicator for the effectiveness of milk pasteurisation?

• (A) Amylase
• (B) Lipase
• (C) Phosphatase
• (D) Protease

In food preservation, what does the term 'D-value' represent?

• (A) Time required to destroy all microorganisms
• (B) Time required to reduce microbial population by 90%
• (C) Temperature required to kill microorganisms
• (D) Rate of microbial growth

Which food additive is used as a sequestering agent to prevent oxidative rancidity?

• (A) Sodium benzoate
• (B) EDTA
• (C) Citric acid
• (D) Sodium chloride

What is the name of the process used to destroy pathogenic microorganisms in liquid foods using high heat for a short time?

• (A) Sterilisation
• (B) Pasteurisation
• (C) Fermentation
• (D) Dehydration

Which vitamin is most susceptible to loss during the boiling of vegetables?

• (A) Vitamin A
• (B) Vitamin D
• (C) Vitamin C
• (D) Vitamin K

What is the major acid present in citrus fruits like lemons and oranges?

• (A) Acetic acid
• (B) Lactic acid
• (C) Citric acid
• (D) Tartaric acid

During the ripening of fruits, which gas acts as a natural ripening hormone?

• (A) Oxygen
• (B) Carbon dioxide
• (C) Ethylene
• (D) Nitrogen

What is the purpose of adding 'Nitrites' in the curing process of meat products?

• (A) To increase moisture content
• (B) To enhance sweetness
• (C) To preserve color and inhibit microbial growth
• (D) To reduce fat content

Which organism is primarily responsible for the production of yogurt from milk?

• (A) Saccharomyces cerevisiae
• (B) Lactobacillus bulgaricus
• (C) Aspergillus niger
• (D) Escherichia coli

What is the moisture content level below which most bacteria cannot grow in dried foods?

• (A) 50%
• (B) 30%
• (C) 15%
• (D) 5%

Which browning reaction occurs during the heating of sugars in the absence of nitrogenous compounds?

• (A) Maillard reaction
• (B) Enzymatic browning
• (C) Caramelization
• (D) Oxidative browning

What is the main carbohydrate found in cow's milk?

• (A) Glucose
• (B) Fructose
• (C) Lactose
• (D) Sucrose

Which packaging technique involves replacing the air inside a package with a specific gas mixture to extend shelf life?

• (A) Vacuum packaging
• (B) Modified Atmosphere Packaging
• (C) Aseptic packaging
• (D) Active packaging

What is the function of an emulsifier in a food system like mayonnaise?

• (A) To enhance sweetness
• (B) To stabilize a mixture of immiscible liquids
• (C) To increase acidity
• (D) To preserve color