Everyday Science MCQs | Food Science MCQs
Vegetables are subjected to drying after:
(a) Sulfuring
(b) Sulphitation
(c) Blanching
(d) None of these
Answer: (c)
Tag: Food Science MCQs
General Science & Ability MCQs
Food Science MCQs
The quantity of available nutrients…. from the lower levels of the energy pyramids to the higher ones. : (CSS 2013)
(a) Increases
(b) Decreases
(c) remains stable
(d) None of these
Answer: (b)
Carbohydrate content in potato is:
(a) 12%
(b) 22%
(c) 32%
(d) 42%
Answer: (b)
Which refrigerant is commonly used is used in cold storage in our country
(a) Ethylene
(b) Carbide
(c) Liquid Ammonia
(d) Sodium Benzoate
Answer: (c)