1. . ___________ is a non-dairy product created as a substitute for butter.
(A) Margarine
(B) Mayonnaise
(C) Salad oil
(D) Spreads
2. . ___________ is the dairy product made from churning milk or cream.
(A) Salad oil
(B) Butter
(C) Cheese
(D) Yoghurt
3. . ___________ is a thick, creamy dressing often used as a condiment.
(A) Margarine
(B) Salad oil
(C) Spreads
(D) Mayonnaise
4. . ___________ is a stable emulsion of oil, egg yolk, and either vinegar or lemon juice, with many options for embellishment with other herbs and spices.
(A) Mayonnaise
(B) Salad oil
(C) Spreads
(D) Margarine
5. . Those products which contain more than 40% and less than 80% fat are known as _________.
(A) Mayonnaise
(B) Salad oil
(C) Spreads
(D) Margarine
6. . ______ is the major area which are considered important in selecting the suitability of oil or fat for frying.
(A) Product characteristics
(B) Frying life
(C) Shelf life
(D) All
7. . Egg yolk is an important compound of___________.
(A) Butter
(B) Margarine
(C) Mayonnaise
(D) Shortening
8. . Animal fats are recovered from fatty tissues by a cooking process which is known as?
(A) Pressing
(B) Rendering
(C) Solvent extraction
(D) None of these
9. . Butter and margarine are examples of _______ solutions.
(A) Colloidal
(B) Emulsion
(C) Gel
(D) None of these
10. . Nutritional value of margarine is__________Kcal/100gm.
(A) 735kcal
(B) 730kcal
(C) 745kcal
(D) 725kcal
11. . The edible oil that remain liquid at refrigerate temperature that is 4.4ᵒC is called____.
(A) Clear oil
(B) Marine oil
(C) Hydrogenated oil
(D) Salad oil
12. . Highest consumption of oil in salad oil is ___________.
(A) Corn oil
(B) Soyaben oil
(C) Cotton seed oil
(D) Palm oil
13. . Di sodium EDTA (Ethylene Diamine Tetra Acetic acid) is used to preserve color and flavor of ________?
(A) Margarine
(B) Butter
(C) Salad oil
(D) Mayonnaise
14. . Lecithin and GMS (glycerol mono stearate) are the examples of?
(A) Thickening Agent
(B) Stabilizer
(C) Emulsifier
(D) Chelating Agent
15. . Gelatin, pectin, carrageenan, agar, xanthan gum, alginate and CMC are used for?
(A) Thickening
(B) Stabilizing
(C) Emulsifying
(D) Chelating
16. . Margarine was developed in ____, after a prize was offered by Emperor Napoleon III of France for an inexpensive butter substitute.
(A) 1879
(B) 1869
(C) 1889
(D) 1859
17. . In modern process a machine known as _______is used for emulsification and processing stages.
(A) Centrifugation
(B) Mixing Tanks
(C) Votator
(D) Heat Exchanger
18. . In mayonnaise citric acid should not less ______ % in lemon juice.
(A) 2.5%
(B) 3.5%
(C) 4.5%
(D) 5.5%
19. . During processing the ideal temperature for mayonnaise is____.
(A) 4.4ᵒC
(B) 6.4ᵒC
(C) 8.4ᵒC
(D) 9.4ᵒC
20. . Mayonnaise emulsion is broken if temperature exceed____.
(A) 34ᵒC
(B) 14ᵒC
(C) 24ᵒC
(D) 44ᵒC