POST HARVEST
Post Harvest Quiz
Test your knowledge on post-harvest processes and practices! This quiz will challenge your understanding of various aspects related to food preservation, fermentation, and the science behind the flavors we love. Perfect for students, teachers, and food enthusiasts!
- 10 multiple-choice questions
- Engage with food science topics
- Learn more about pickling, fermentation, and more
The acidity of pickle must not be
Not less than 1.2%
Not less than 1.4 %
More than 1.2 %
More than 1.4 %
Syneresis is a term which is used with?
Pickle
Jelly
Ketchup
Sauce
Aroma in apple is due to?
2- methyl butyrate.
Malic Acid
Citric Acid
Niacin
Sauer Kraut is prepared from?
Cabbage.
Pea.
Cucumber.
Apple
What is the threshold level of ethylene in fruit and vegetable:
0.03 µL/L
0.01 µL/L
0.02 µL/L
0.04 µL/L
The percentage of water in carbonated beverages is
80
79
92
95
Toddy from the coconut is prepared by
Deep frying
Fermentation
Hydrogenation
Oxidation
Percentage of juice in RTS is..?
10%
12%
7%
11%
Percentage of juice in nector is
20%
30%
15%
10%
Rum is distilled from
Sugar
Milk
Grapes
Mollacces
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