Components of Food Class 6 MCQ. We covered all the Components of Food Class 6 MCQ in this post for free so that you can practice well for the exam.
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Components of Food Class 6 Objective MCQ for Students
Milk openly placed for some time becomes sour due to
A) Carbonic acid
B) Lactic acid
C) Citric acid
D) Acetic acid
Option b – Lactic acid
Which one of the following acids is present in sour milk products?
A) Acetic acid
B) Butyric acid
C) Tartaric acid
D) Lactic acid
Option d – Lactic acid
Which one of the following acids is formed during the change of milk into curd?
A) Acetic acid
B) Ascorbic acid
C) Citric acid
D) Lactic acid
Option d – Lactic acid
Curd-making is an ancient ‘Biotechnological process involving
A) Bacteria
B) Virus
C) Fungus
D) Protozoa
Option a – Bacteria
Which of the following oil is an extract of clove oil?
A) Methenol
B) Eugenol
C) Methenol
D) Benzayldehyde
Option b – Eugenol
Which one of the following fruits is most suitable for jelly making?
A) Mango
B) Papaya
C) Guava
D) Wood apple
Option c – Guava
Organic food is supposed to be better for us because it
A) relies on chemicals to improve the flavor
B) is more expensive to buy
C) is grown in glasshouses keeping it clean of environmental pollutants
D) is grown without the use of artificial fertilizers and pesticides
Option d – is grown without the use of artificial fertilizers and pesticides
Which of these is not a colloid?
A) Milk
B) Blood
C) Ice cream
D) Honey
Option c – Ice cream
Milk is homogenized by
A) Adding a little sodium carbonate
B) Removing its fat
C) Breaking down fat particles to the microscopic size with the help of a centrifuge
D) Boiling only
Option c – Breaking down fat particles to the microscopic size with the help of a centrifuge
We covered all the components of food class 6 mcq above in this post for free so that you can practice well for the exam.
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