Oils and Fats Technology MCQs

50 Score: 0 Attempted: 0/50 Subscribe
1. : The main constituent of fats and oils is:





2. : The process of converting liquid oils into semi-solid fats is called:





3. : Which catalyst is commonly used in the hydrogenation of oils?





4. : The iodine value of an oil indicates its:





5. : Rancidity in oils is mainly caused by:





6. : Which of the following is a saturated fatty acid?





7. : The process of separating solid and liquid fractions of oil is known as:





8. : The smoke point of oil is the temperature at which:





9. : Which method is used for the extraction of oil from seeds?





10. : The refining process removes:





11. : The rancid flavor in oils is mainly due to:





12. : Which test measures the oxidation stability of oil?





13. : The acid value of oil indicates:





14. : Which oil is most resistant to oxidation?





15. : Lecithin is obtained as a by-product during:





16. : Which gas is responsible for oxidative rancidity?





17. : The saponification value is a measure of:





18. : The bleaching process removes:





19. : Which of the following is a polyunsaturated fatty acid?





20. : Which enzyme causes hydrolytic rancidity in oils?





21. : The process of deodorization is carried out by:





22. : Which of the following oils is high in omega-3 fatty acids?





23. : The refractive index of an oil increases with:





24. : Which oil is commonly used for margarine manufacture?





25. : Peroxide value is used to measure:





26. : Antioxidants are added to oils to:





27. : Tocopherols in oils act as:





28. : Which of the following is a natural antioxidant?





29. : Which oil has the highest smoke point?





30. : The main function of fats in bakery products is to:





31. : The term “cold pressing” refers to:





32. : The color of crude palm oil is due to:





33. : Which method is used for detection of adulteration in oils?





34. : The melting point of fats increases with:





35. : The term “winterization” refers to:





36. : Which type of rancidity occurs due to moisture and enzymes?





37. : The shelf life of oils can be improved by:





38. : Unsaturated fatty acids contain:





39. : The smoke point of an oil decreases due to:





40. : Hydrogenation of oils produces:





41. : Which of the following is a monounsaturated fatty acid?





42. : The presence of foam during frying indicates:





43. : Which oil is rich in lauric acid?





44. : The first step in refining crude oil is:





45. : The trans-fat formation increases with:





46. : The Gardner color scale is used for:





47. : Which compound gives a soapy taste to oil?





48. : The oxidative stability of oil can be increased by:





49. : Which of the following is a drying oil?





50. : The process of removing waxes from oil is called:





All Copyrights Reserved 2025 Reserved by T4Tutorials