Objective Type Questions for NET 1.
Carbohydrate Carbohydrate content in potato is:
(A) 12%
(B)
22% ƴ
(C) 32%
(D)
42%
2.
Which refrigerant refrigerant is commony !sed is !sed in cod storage in o!r co!ntry
(A) "thyene
(#)
Carbide
(C)
(D)
$odi!m #cnoatc
(A) Dashart
(#)
$indh!
(C)
(D)
ai
(A) +!een
(#)
"e# ƴ
(C)
(D)
Cayenne
(A) *apaya
(#)
&ango
(C) Bae$ ƴ
(D)
aronda
(A) &ango
(#)
#ae
(C) *omegranate
(D)
ry "aron&a ƴ
Ammonia ƴ
3. &ango 'ariety ha'ing strong a'o!r is
an!ra ƴ
4. *ineappe 'ariety s!itabe for canning is :
&a!riti!s
,. -ichest so!rce of -iboa'in is :
/. -ichest so!rce of iron is:
0. Which one one of the fooing fooing is a Cimacteric Cimacteric type of fr!it
(A)
Banana ƴ
(C) itchi
(#)
Citr!s
(D)
rape
5. Which of of the fooing is non6Cimacteric non6Cimacteric type of fr!it (A) *ineappe
(#)
itchi
(C)
()
rape
A$$ of t'ese ƴ
7. 8&ost s!itabe pac9aging pac9aging materia8 materia8 for c!t oers is : (A) Wooden boes
(#)
*astic boes
(C)
(D)
Caretes
Car&boar& boes ƴ
1;. "mission "mission of "thyene d!ring d!ring transportat transportation ion of c!t oers ca!se a disorde disorderr hich caed as: (A) #!d opening
(B)
$eepiness ƴ
(C) #ent nec9
(D)
Cay spitting
11. irst commodity for hich grading and mar9eting r!es ere framed is (A)
(#)
&ango
(C)
(D)
=nion
(A)
(B)
+et'ionine ƴ
(C) A#A
(D)
>A A
(#)
1,?C ith /;65;% -@
(D)
2; ?C ith ,;60;% -@
(#)
4;?C and 0;% -@
*rape ƴ
12. Which is the prec!rsor of "thyene
13. Ca! 13. Ca!i io oer er c!rd c!rds s can can be stor stored ed for for a month at 6
(A)
O,C #it' -./01% 3 ƴ
(C) 1, ?C
with
/;6/,% -@
14. or or c!ring c!ring seet seet potato potato are 9ept 9ept for 1; days at:
(A) 2, 2, ?C and 5,% -@
(C)
()
rape
A$$ of t'ese ƴ
7. 8&ost s!itabe pac9aging pac9aging materia8 materia8 for c!t oers is : (A) Wooden boes
(#)
*astic boes
(C)
(D)
Caretes
Car&boar& boes ƴ
1;. "mission "mission of "thyene d!ring d!ring transportat transportation ion of c!t oers ca!se a disorde disorderr hich caed as: (A) #!d opening
(B)
$eepiness ƴ
(C) #ent nec9
(D)
Cay spitting
11. irst commodity for hich grading and mar9eting r!es ere framed is (A)
(#)
&ango
(C)
(D)
=nion
(A)
(B)
+et'ionine ƴ
(C) A#A
(D)
>A A
(#)
1,?C ith /;65;% -@
(D)
2; ?C ith ,;60;% -@
(#)
4;?C and 0;% -@
*rape ƴ
12. Which is the prec!rsor of "thyene
13. Ca! 13. Ca!i io oer er c!rd c!rds s can can be stor stored ed for for a month at 6
(A)
O,C #it' -./01% 3 ƴ
(C) 1, ?C
with
/;6/,% -@
14. or or c!ring c!ring seet seet potato potato are 9ept 9ept for 1; days at:
(A) 2, 2, ?C and 5,% -@
(C)
-1 4C an& 51% 3 ƴ
(D)
3; ?C and 5;% -@
(#)
# and C
(D)
=ny #
(A) &at!re green stage
(B)
e& ripe sta!e ƴ
(C) >m >mmat!re green stage
(D)
@af6ripeEpin9 stage
1,. 8"eph 8"ephant antBs Bs oot am8 am8 is rich rich so!rc so!rce e of itamin :
(A)
A an& B ƴ
(C) C and D 1/.
10. Which chemica is !sed for controing spro!ting of onions in storage (A)
+a$eic 3y&ra6i&e (+3) ƴ
(#)
"thyene (C2@4)
(D)
A of these
(A) @af6sip stage
(#)
!6sip stage
(C)
(D)
Fone of these
(C) A 15. &eons for distant mar9eting arc pic9ed at:
*reen mature sta!e ƴ
17. or distant mar9eting tomato fr!its are har'ested at: (A) >m >mmat!re green stage
(#)
+ature !reen sta!e ƴ
(C)
(D)
-ed ripe stage
(A) ,?C
(#)
71 ,C ƴ
(C) 1,?C
(D)
2;?C
2;. or o o $!gar content content potato t!bers are are stored at:
21. or ong6term storage potato sho!d be stored at: (A) ;6,?C
(#)
,61;?C
(C) 1;61,?C
(D)
7./21,C ƴ
(A) *in9 stage
(#)
3ar& ripe sta!e ƴ
(C) ='er ripe stage
(D)
&at!re stage
22.
23. or onger storage of c!c!mber fr!its the temperat!re sho!d be (A) ,?C
(#)
1;?C
(C)
(D)
2,?C
21,C ƴ
24.
(A) Arginine
(#)
ysine
(C)
(D)
+et'ionine ƴ
2,. Which is the the stape 'egetabe 'egetabe in >ndian diet (A)
(#)
Ca!ioer
(C)
(D)
Chii
(#)
itamin #
(D)
iitamin "
(A) #road bean
(B)
C$uster bean ƴ
(C) rench bean
(D)
@yacinth bean
(A) itamin A
(#)
i itamin C
(C)
(D)
itamin "
(A) ycopene
(#)
Anthocyanin
(C) Carotene
(D)
+!ercetin
8otato ƴ
2/. $pinach is rich in :
(A)
9itamin A ƴ
(C) itamin C 20. Which bean is !sed for etraction of g!m
25. Chiies are rich so!rce of :
9itamin A an& C ƴ
27. -ed coo!r of carrot is d!e to :
3;. egetabes are s!bGected to drying after: (A) $!f!ring
(#)
$!phitation
(C)
(D)
Fone of these
(A) 9itamin A ƴ
(#)
itamin #
(C) itamin C
(D)
itamin D
(#)
ane (1734)
(D)
Wang (175/)
B$anc'in! ƴ
31. eo coo!red 'egetabes are rich so!rce
32. ather of modern -efrigeration is :
(A)
:ames 3arrison (7-.7) ƴ
(C) Wade F.. (1754) 33. #enoic Acid is most eHecti'e to:
(A) &o!d
(#)
(C) #acteria
(D)
;east ƴ ir!s
34. According to *= the maim!m imit of $= 2 aoed in sI!ashes and cordias is
(A) 5.1 ppm ƴ
(#)
,;; ppm
(C) 1;;; ppm
(D)
/;; ppm
(A) o temperat!re
(B)
3i!' temperature ƴ
(C) &oderate temperat!re
(D)
Fo eHect of temperat!re
(A) ,;; ppm
(#)
1;;; ppm
(C) 7.11 ppm ƴ
(D)
3,; ppm
3,.
3,. Concentration of is J
SO2
in concentrated G!ice
3/. $=2 content in p!re &$ is : (A) 2,.,%
(#)
0,.,%
(C)
()
.<=<% ƴ
05.2%
30. "nyme responsibe for con'erting pectin into pectic acid is : (A) *ectinase
(#)
*roto6pecinase
(C)
(D)
*oy a!ct!ronase
8ectic +et'y$ Esterase (8+E) ƴ
35. "nyme responsibe for con'erting protopectin into pectin is : (A) *&"
(B)
8roto/pectinase ƴ
(C) *oy a!ct!ronase
(D)
*ecfmase
(A) ane (1734)
(B)
"i&& an& >est (702<) ƴ
Cr!ess (1712)
(D)
#ee9ar (1727)
37.
4;. =2 reI!irement for Appe storage in Controed Atmosphere (CA) is: (A) 2%
(B)
5% ƴ
(C) ,%
(D)
0%
(#)
, 6 0?C
(D)
1;61,?C
(A) , 6 1;?C
(#)
1; 6 1,?C
(C)
(D)
2;621?C
(A) r!its
(#)
(C)
(D)
Fone of these
41. $torage temperat!re for Asparag!s is :
(A)
1 / .,C ƴ
(C) 0611?C 42. $torage temperat!re for #anana is :
7./7?,C ƴ
43. ac!!m cooing is most s!itabe for:
eafy ve!etab$es ƴ
44. egetabe hich is not banched before drying is : (A) Ca!ioer
(#)
*aa9
(C) =nion ƴ
(D)
4,. &oist!re content in dried 'egetabe is
(A) 2%
(B)
5% ƴ
(C) ,%
(D)
/%
4,. itamin hich is not fo!nd in r!its and egetabes is : (A) itamin A
(#)
itamin # 7
(C) itamin # /
()
9itamin B72 ƴ
(#)
$!gar %
()
Bri @ ari& ratio ƴ
4/. #est mat!rity indices of orange is : (A) <$$ (C) Acid
%
40. #acteria hich is !sed to absorb ethyene from storage chamber is:
(B)
+ycobacterium ƴ
(D)
Aotobacter
(A)
(B)
Ca ƴ
(C) $
(D)
Fone of these
(A)
Agrobacteri!m
(C) #aci!s
45.
47. Agric!t!ra prod!ce (rading and &ar9eting) Act (1730) is aso (A) *A Act
(#)
*=Act
(C) A!mar Act ƴ
(D)
>$Act
,;.
(A)
Banana ƴ
(C)
(#)
&ango
(D)
*ineappe
,1. $torage of fr!its and 'egetabes here the gas composition is changed from that of norma atmosphere and a precise contro is maintained o'er the atmospheric composition d!ring storage period is 9non as :
(A) ƴ
Contro$$e& Atmosp'eric (CA) stora!e (#)
(C) Cod storage
(D)
&odiKed Atmospheric (&A) storage @ypobaric storage
,2. D!ring controed atmospheric storage composition of hich of the fooing set of gases is controed J
(A) =2 L F2
(#)
C=2 L F2
(C) C2@4 L F2
(D)
CO2 O2 ƴ
,3. At hich p@ fr!its and 'egetabes are di'ided into acidic and non6acidic for therma processing:
(A)
=. ƴ
(#)
,.,
(D)
0.,
(A) Con'ection
(B)
Con&uction ƴ
(C) -adiation
(D)
Fone of these
(A) *!m
(#)
*each
(C)
(D)
Cherry
(A) Appe
(#)
&ango
(C)
(D)
*ineappe
(A)
(#)
eafy 'egetabes
(C)
(D)
=nion
(#)
Acid content
(C) /., ,4. >n pre6cooing ater is mosty remo'ed by :
,,. Abinism disorder of:
is
an
important
physioogica
tra#berry ƴ
,/. Caiper grade meas!rement for :
is
the
mat!rity
Banana ƴ
,0. ormation of absicission ayer is mat!rity inde of :
+e$ons ƴ
,5. What is the mat!rity inde for A'ocado (A) $!gar content
(C) <$$
()
Oi$ content ƴ
,7. Which of the fooing is biodegredabe pastic
(A) *oy propyene
(#)
D*"
(C)
()
8o$y'y&roy butyrate ƴ
(A) Dncrease ƴ
(#)
Decrease
(C) -emains constant
(D)
Fone of these
(A) -oot 'egetabes
(#)
$eed 'egetabes
(C)
(D)
C!c!rbits
(#)
$eed 'egetabes
(D)
eafy 'egetabes
*oythene
/;. As fr!its mat!re the speciKc gra'ity i:
/1. B$oidityM is the mat!rity inde for:
eafy ve!etab$es ƴ
/2. eaf change is important mat!rity inde for:
(A) (C)
Bu$bous ve!etab$es ƴ C!c!rbits
/3. &ango fr!its can be best stored at a temperat!re of
(A)
-,C ƴ
(#)
1/?C
(D)
;?C
(A) Cyto9inin
(#)
A 3
(C)
(D)
>AA
(A) $!gar
(#)
Acid
(C) !cosides
(D)
itamins
(C)
64?C
/4. Which of the fooing pant hormone is considered as ripen
Et'y$ene ƴ
/,. #itterness in Citr!s G!ice is d!e to
//. #itterness in peach is d!e to
(A) $!gar
(#)
&aic acid
(C)
()
8runasin aci& ƴ
@ydrocyanin
/0. Among the fooing hich is best mat!rity inde for rape (A) $ie
(#)
$hape
(C) Coo!r
()
T ƴ
(A) east
(#)
#acteria
(C) !ngi (D)
()
ermentation ƴ
/5.
/7. Which of the fooing is non6cimactric fr!it (A) Appe
(#)
#anana
(C)
(D)
&ango
(A) ;?C
(B)
,C ƴ
(C) 4?C
(D)
60?C
(A) Dr!pe
(#)
$orosis
(C)
(D)
*ome
(A) *rotein
(#)
Carbohydrates
(C)
(D)
itamins
(A) Anthocyanin
(#)
Nanthophy
(C)
(D)
Carotene
(#)
Carotene
*rape ƴ
0;. &aim!m density a temperat!re of :
of
ater
is
at
01. !a'a fr!it is botanicay 9non as
Berry ƴ
02. &osty dry fr!it are rich in
ats ƴ
03. -ed coo!r of tomato is d!e to
ycopene ƴ
04. >n onion pin9 coo!r is d!e to (A) Anthocyanin
()
Quercitin ƴ
(A) & -ai and -F $ingh
(B)
" oy an& "'ur&iya ƴ
(C) -* -oy and D h!rana
(D)
Fone of these
(C)
Nanthophy
0,. Oero energy coo chamber is de'eoped by
0/. @en and Chic9en disorder is associated ith (A) &ango
(#)
(C)
(D)
!a'a
(A) idd P West
(#)
Qames @arrison
(C)
(D)
raham P *atterson
*rapes ƴ
00.
aison F yons ƴ
05.
(#)
$at!rated *oint
(C) Critica$ 8oint ƴ
(D)
$afety *oint
(A) Critica *oint
(B)
an!er 8oint ƴ
(C) $at!rated *oint
(D)
$afety *oint
(#)
Penicillium
(D)
Colletotrichum
(A) -etino
(#)
Cabaanin
(C)
(D)
(A) 0,?C
(#)
54?C
(C)
(D)
1;,?C
07. A *oint hich ha'e ,% o -@ than the Critica *oint is:
5;. !ng!s hich mosty gron on grapes (A)
(C)
Geotrichum
Botrytis ƴ
51. itamin D is chemicay 9non as
Ca$cifero$ ƴ
52. ye peeing is done at a temperat!re of
05,C ƴ
53. Which of the fooing is associated ith BbroningB disorder (A) Appe
(#)
Cabbage
(C)
(D)
Citr!s
Cau$iGo#er ƴ
54. Which coo!r is considered as arm coo!r: (A)
#!e
(#)
=range
(C)
reen
(D)
ioet
5,. What is the threshod e'e of ethyene in fr!it and 'egetabe:
(A) (C)
1=17 HI ƴ ;.;3 RE
(#)
;.;2 RE
(D)
;.;4 RE
5/. Which of the fooing is a rapid precooing method : (A) orced air Cooing
(#)
3y&ro Coo$in! ƴ
(C) ac!!m Cooing
(D)
"'aporati'e Cooing
50. >n c!c!mber chiing6 inG!ry symptoms are occ!rred at:
(A) J<,C ƴ
(#)
0?C
(C) 1;?C
(D)
S1;?C
(A) #anana
(#)
*uava ƴ
(C) &ango
(D)
Cit!rs
57. Degreening is not appicabe in
7;. Tnder norma conditions =rchid can be stored !pto 2 ee9s at (A) 264?C
(#)
./<,C ƴ
(C) 1;612?C
(D)
1?C
Objective type questions on Food Science (General) Q.No. 1. Which of the following is a reducing sugar (A) Starch (B) Lactose (C) Fructose (D) Sucrose ide Answer (C) Fructose Q.No. !. Addition of o"s in #eer is done to (A) $nhance fer%entation (B) Settle the &east (C) '%"art the #itter taste (D) S"eed& %aturation ide Answer (C) '%"art the #itter taste
Q.No. . alic acid is the "redo%inant acid "resent in (A) *lu% (B) *each (C) Citrus (D) ango ide Answer (A) *lu% Q.No. +. *&ru,ic acid is the end "roduct of (A) $lectron trans"ort s&ste% (B) *hos"hate %eta#olis% (C) -l&col&sis (D) Fat %eta#olis% ide Answer (C) -l&col&sis Q.No. . /he %ini%u% /SS needed for the cordial is (A) (B) 0
(C) ! (D) +0 ide Answer (B) 0
Q.No. . $2hausting of cans is done to (A) Sterili3e the cans (B) 4aise the sugar contents (C) 4e%o,e the acid (D) $2"el the entra""ed air in the contents ide Answer (D) $2"el the entra""ed air in the contents Q.No. 5. *asteuri3ation is done to 6ill (A) Selecti,e %icroorganis% (B) All the %icroorganis% (C) 7east (D) 7east and its s"ores ide Answer (A) Selecti,e %icroorganis% Q.No. 8. B9D stands for (A) Biological 92&gen De%and (B) Bioche%ical 92&gen De%and (C) Biodegrada#le 92&gen De%and (D) Biowaste of Diesel ide Answer (B) Bioche%ical 92&gen De%and Q.No. :. Calciu% is used in hu%an #od& for (A) S&nthesis of #ones (B) 4eco,er& of #icar#onate (C) ;tilisation of sul"hate (D) S&nthesis of a%ino acids ide Answer (A) S&nthesis of #ones Q.No. 10. Lac
Q. No.1. >ita%in C and ,ita%in $? BA and B/? and sulfites are all (A) Fla,our enhancer (B) Anti%icro#ial agent (C) 'ncidental food agent (D) Antio2idants ide Answer (D) Antio2idants Q. No.!. Father of %odern 4efrigeration is (A) -ane (1:+) (B) @a%es arrison (181) (C) Wade? N.L. (1:8+) (D) Wang (1:8) ide Answer (B) @a%es arrison (181)
Q. No.. andator& food la#eling of "rocessed foods e2ce"t those with %eat and "oultr& is regulated #& the (A) F*9 (B) FDA (C) ;SDA (D) -A9 ide Answer (B) FDA Q. No.+. >ita%in which is not found in Fruits and >egeta#les is (A) >ita%in B1! (B) >ita%in A (C) >ita%in B! (D) >ita%in C ide Answer (A) >ita%in B1! Q. No.. onoSodiu% -luta%ate is used as (A) Source of a%ino acid (B) Fla,our enhancer (C) Binder (D) oisture retainer ide Answer (B) Fla,our enhancer Q. No.. 'f a "roduct is said to #e Sugar Free it contains how %uch sugar (A) None (B) Less than 0. gra%s of sugar "er ser,ing
(C) Less than 10.0 gra%s (D) Not %ore than +0 6cal "er ser,ing ide Answer (B) Less than 0. gra%s of sugar "er ser,ing
Q. No.5. During controlled at%os"heric storage co%"osition of which of the following set of gases is controlled
(A) O2 + N2 (B) CO2 + N2 (C) C2H4 + N2 (D) CO2+ O2 ide Answer (B) C9! N! Q. No.8. /o%ato 6etchu" can #e "reser,ed #& (A) 00 ""% of sodiu% #en3oate (B) !0 ""% of sodiu% #en3oate (C) 50 ""% of sodiu% #en3oate (D) 1000""% of sodiu% #en3oate ide Answer (C) 50 ""% of sodiu% #en3oate Q. No.:. National "ic6le of 'ndia is (A) Li%e "ic6le (B) ango "ic6le (C) Cucu%#er "ic6le (D) Carrot "ic6le ide Answer (A) Li%e "ic6le Q. No.10. Which of the following is not a natural colour (A) C&anidine glucoside (B) Chloro"h&ll (C) Sunset &ellow (D) Annato ide Answer (C) Sunset &ellow
Q.No. 1. EClinching a ter% related to (A) Free3ing (B) Canning (C) Fer%entation (D) Dr&ing ide Answer (B) Canning Q.No.!. &"o#aric storage is %ostl& used for (A) Fruits (B) >egeta#les
(C) Nuts (D) Cut Flowers ide Answer (D) Cut Flowers
Q.No.. CF/4' is situated at (A) Delhi (B) Luc6hnow (C) *une (D) &sore ide Answer (D) &sore Q.No.+. L&e "eeling is done at (A) 5GC (B) :GC (C) 8+GC (D) 10GC ide Answer (B) :GC Q.No.. Which is an antihee%orrhagic ,ita%in (A) >ita%inA (B) >ita%in= (C) >ita%in$ (D) >ita%inC ide Answer (D) >ita%inC Q.No.. Which is 6nown as ,inegar #a cteria (A) Lactobacillus (B) Acetobactor (C) Clostridium (D) Bacillus ide Answer (B) Aceto#actor Q.No.5. /he ter% " stand for (A) *resence of &drogen (B) *ositi,e &drogen (C) *otential of &drogen (D) *ower of &drogen ide Answer (C) *otential of &drogen Q.No.8. Solution of salt in water is called as (A) >inegar (B) Cider (C) @uice (D) Brine ide Answer (D) Brine
Q.No.:. /he water acti,it& ( aw) of "ure water is (A) 0.+ (B) 0.51 (C) 0.:! (D) 1.0 ide Answer (D) 1.0 Q.No.10. Staphylococcus aureus does not "roduce enteroto2in (A) " #elow .0 (B) " . (C) " 5. (D) " .0 ide Answer (A) " #elow .
Q.No.1. $gg shell is (A) *orous (B) Non"orous (C) None of a#o,e (D) All of the a#o,e ide Answer (A) *orous Q.No.!. With ageingHstorage air cell inside egg shell #eco%es (A) S%all (B) Large (C) Air cell is not "resent in egg (D) None of the a#o,e ide Answer (B) Large
Q.No.. Defects in fresh egg are (A) eat s"ots (B) Crac6s (C) Bloo% (D) All of these ide Answer (D) All of these Q.No.+. -reen rot is caused #& (A) Acinetobacter (B) Proteus melanovogenes
(C) Serratia spp. (D) Pseudomonas fluorescens ide Answer (D) *seudo%onas fluorescens 't occurs e,en at 0IC Q.No.. 4ed rot is caused #& (A) Acinetobacter (B) Proteus melanovogenes (C) Serratia spp. (D) Pseudomonas fluorescens ide Answer (C) Serratia s"". Q.No.. Which "art of egg is richest in "rotein and fat (A) $gg white (B) $gg &ol6 (C) $gg shell (D) Whole egg ide Answer (B) $gg &ol6 't contains 15.J "rotein and !.J fat Q.No.5. Proteus causes K.. s"oilage of eggs (A) 4ed rots (B) Blac6 rots (C) Colourless rot (D) *in6 rots ide Answer (B) Blac6 rot Q.No.8. /he initial stage of s"oilage of eggs #& %ould is (A) *ins"ot %oulding (B) Su"erficial fungal s"oilage (C) Fungal rotting (D) ould rotting ide Answer (A) *ins"ot %oulding Q.No.:. /he final stage of s"oilage of eggs #& %ould is (A) *ins"ot %oulding (B) Su"erficial fungal s"oilage (C) Fungal rotting (D) ould rotting ide Answer (B) Su"erficial fungal s"oilage Q.No.10. Which "art of egg contains cholesterol and thus restricted to cholesterol "atient (A) $gg white (B) $gg &ol6 (C) $gg shell (D) Whole egg
ide Answer (B) $gg &ol6 't contains a""ro2 !+0%g cholesterol
Q.No.1. /he o"ti%u% te%"erature of growth of ther%o"hilic #acteria is (A) GC (B) +GC (C) GC (D) 5GC ide Answer (B) +GC Q.No.!.Dr&ing rate is influenced # & (A) Surface area (B) Air ,elocit& (C) 4 (D) All of these ide Answer (D) All of these
Q.No..Straw#err& is canned in which t&"e of can (A) A4 can (B) S4 can (C) *lain can (D) None of these ide Answer (A) A4 can Q.No.+./he #acteriu% ca"a#le of anaero#ic nitrogen fi2ing is (A) A3oto#acter (B) Bacillus (C) Clostridiu% (D) 4hi3o"us ide Answer (A) A3oto#acter Q.No.. /he ter% icro#iolog& as stud& of li,ing %icroorganis%s ? was coined #& (A) A.> Leewenhoe6 (B) 4o#ert =och (C) Louis *asteur (D) $dward @enner ide Answer (C) Louis *asteur Q.No.. -eneration ti%e of $scherichia coli is (A) !0 secs (B) !0 %ins (C) !0 hours (D) !0 da&s ide Answer
(A) !0 secs
Q.No.5. Stre"tococcus is e%"lo&ed in the %anufacture of (A) Bread (B) Wine (C) Cheese (D) None ide Answer (D) None Q.No.8. 7east is an i%"ortant source of (A) >ita%inC (B) >ita%inB (C) >ita%inA (D) >ita%inD ide Answer (B) >ita%inB Q.No.:. Which %icroorganis% ser,es as an indicator of water
Q.No.1. 9ut of these? which #acteria is found in freshHrefrigerated %eat (A) Lactobacillus (B) Serratia (C) Staphylococcus (D) Moraxella ide Answer (D) Moraxella Q.No.!. 9ut of these? which #acteria is found in "rocessedHcured %eat (A) Moraxella (B) Pseudomonas (C) Alcaligenes (D) Lactobacillus ide Answer
(D) Lactobacillus
Q.No.. Which of these #acteria is found #oth in refrigerated and "rocessed %eat (A) Micrococcus (B) Pseudomonas (C) Serratia (D) Staphyloccus ide Answer (A) Micrococcus Q.No.+. Which of these %ould is found in freshH refrigerated %eat (A) Cladosporium (B) Aspergillus (C) Penicillium (D) Rhiopus ide Answer (A) Cladosporium Q. No. . Which of these %ould is found in "rocessedH curred %eat (A) Cladosporium (B) Aspergillus (C) !eotrichum (D) Sporotrichum ide Answer (B) Aspergillus Q. No. . Which of these fungus is found #oth in refrigerated and "rocessed %eat (A) Cladosporium (B) Aspergillus (C) Mucor (D) "hamnidium ide Answer (D) "hamnidium Q.No.5. S%o6ing of %eat resulted in (A) Desired fla,our (B) *reser,ation of %eat (C) Both of the a#o,e (D) None of the a#o,e ide Answer (C) Both of the a#o,e Q.No.8. 4eco%%ended anti#iotics in %eat "reser,ation (A) Nisin (B) Chlora%"henicol (C) Chlortetrac&cline and o2&tetrac&cline (D) All of these ide Answer (D) All of these
Q.No.:. Anti#iotics are a""lied to %eat #& (A) Fed to ani%als #efore slaughtering (B) 'nfused into carcase (C) A""lied to the surface of %eat (D) All of these ide Answer (D) All of these Q.No. 10. *ur"lish red colour of %eat is due to 2L (A) &glo#in (e ) 2L (B) Nitric o2ide %&glo#in (e ) 3L (C) et%&oglo#in (e ) 2L (D) 92&%&glo#in (e ) ide Answer (A) &glo#in (e2L)
Q.No.1. Anaero#ic souring in %eat is a result of (A) Acton of its own en3&%e (B) Anaero#ic "roduction of lactic acid or fatt& acid #& the action of #acteria (C) *roteol&sis without "utrefaction (D) All of these ide Answer (D) All of these *roteol&sis without "utrefaction is also 6nown as Estin6ing sour fer%entation in %eat Q.No.!. -reening of sausage is caused #& (A) Lactobacillus and Leuconostoc (B) Pseudomonas and Achromobactor (C) Micrococcus (D) Streptococcus ide Answer (A) Lactobacillus and Leuconostoc Q.No.. 4ancidit& in fat is caused #& li"ol&tic s"ecies of (A) Lactobacillus and Leuconostoc (B) Pseudomonas and Achromobactor (C) Micrococcus (D) Streptococcus ide Answer (B) Pseudomonas and Achromobactor Q.No.+. 4ed s"ot in %eat is caused #& (A) Pseudomonas syncyancea (B) Micrococcus and #lavobacterium (C) Serratia marcescens (D) Chromobacterium lividium
ide Answer (C) Serratia marcescens
Q. No. . Blue colour to the surface of %eat is caused #& (A) Pseudomonas syncyancea (B) Micrococcus and #lavobacterium (C) Serratia marcescens (D) Chromobacterium lividium ide Answer (A) Pseudomonas syncyancea Q. No. . 7ellow colour to the surface of %eat is caused #& (A) Pseudomonas syncyancea (B) Micrococcus and #lavobacterium (C) Serratia marcescens (D) Chromobacterium lividium ide Answer (B) Micrococcus and #lavobacterium Q.No.5. -reenish #lue to #rownish #lac6 s"ot on the surface of %eat is caused #& (A) Pseudomonas syncyancea (B) Micrococcus and #lavobacterium (C) Serratia marcescens (D) Chromobacterium lividium ide Answer (D) Chromobacterium lividium Q.No.8. ust& or earth& fla,our in %eat is due to (A) Actinomycetes (B) Micrococcus (C) Serratia (D) Chromobacterium ide Answer (A) Actinomycetes Q.No.:. Blac6 s"ot in %eat is generall& caused #& (A) Actinomycetes (B) Micrococcus (C) Cladosporium herbarum (D) Chromobacterium ide Answer (C) Cladosporium herbarum Q.No. 10. White s"ot in %eat is generall& caused #& (A) Actinomycetes (B) Micrococcus (C) Cladosporium herbarum (D) Sporotrichum carnis ide Answer (D) Sporotrichum carnis
Q.No.1. As it co%es fro% a cow? the solids "ortion of %il6 contains a""ro2i%atel& .5 "ercent fat and MMMM "ercent solidsnotfat. (A) J (B) J (C) :J (D) 1!J ide Answer (C) :J Q.No.!. il6 not "ro"erl& cooled %a& encounter this off fla,or and is caused #& i%"ro"erl& cleaned %il6ing %achines or e
Q.No.. Which of these dair& "roduct resulting fro% the addition of a crea%ing %i2ture that contains not less than + "ercent %il6 fat and not %ore than 80 "e rcent %oisture (A) Sour crea% (B) Sher#et (C) 7ogurt (D) Cottage cheese ide Answer (D) Cottage cheese Q.No.+. Dair& 4ations for lactating cows should #e calculated #ased on (A) Bod& Si3e (B) il6 *roduction (C) Stage of lactation (D) All of these ide Answer (D) All of these Q. No. . Which of these dair& "roduct resulting fro% the culturing of a %i2ture of %il6 and crea% "roducts? with lactic acid "roducing #acteria? that contains not less than .! "ercent %il6 fat and 8.! "ercent solidsnotfat. (A) 'ce crea% (B) 7ogurt (C) Cottage cheese (D) -elato ide Answer (B) 7ogurt Q. No. . /he "art of the %a%%ar& gland where %il6 is "roduced is called (A) Ca"illar& (B) /eat Cistern
(C) Chine (D) Al,eolus ide Answer (D) Al,eolus Q.No.5. /he *ri%ar& il6 car#oh&drate is (A) Leucine (B) Sucrose (C) Arginine (D) Lactose ide Answer (D) Lactose Q.No.8. /he "ri%ar& *rotein in il6 is (A) Casein (B) /r&"to"han (C) L&sine (D) Agrinine ide Answer (A) Casein Q.No.:. A dair& far%er who deli,ers E-rade AE or E#ottling
Q.No.1. Which of the following has highest "rotein content (A) 9at (B) 4agi (C) Wheat (D) BaOra ide Answer (A) 9at Q.No.!. Which of the following has highest fat content (A) 4ice (B) BaOra (C) ai3e (D) 9at
ide Answer (D) 9at
Q.No.. Which of the following %oisture content is considered safe for storage (A) 1J (B) 1+J (C) 1J (D) 15J ide Answer (B) 1+J Q.No.+. Co%#ination of which of the following is 6nown as gluten (A) -liadin -lutelin (B) -liadin L&sine (C) -lutelin -lutelin (D) L&sine -lutelin ide Answer (A) -liadin -lutelin Q. No. . "riticum aestivum is 6nown as (A) Bread wheat (B) acaroni wheat (C) Clu# Wheat (D) None of these ide Answer (A) Bread wheat Q. No. . "ritcum durum is 6nown as (A) Bread wheat (B) acaroni wheat (C) Clu# Wheat (D) None of these ide Answer (B) acaroni wheat Q.No.5. "riticum compactum is 6nown as (A) Bread wheat (B) acaroni wheat (C) Clu# Wheat (D) None of these ide Answer (C) Clu# Wheat Q.No.8. Which of the following has highest "rotein content (A) Bread wheat (B) acaroni wheat (C) Clu# Wheat (D) None of these ide Answer (A) Bread wheat
Q.No.:. Which of the following has lowest "rotein content (A) Bread wheat (B) acaroni wheat (C) Clu# Wheat (D) None of these ide Answer (C) Clu# wheat Q.No. 10. Fisher units used to %easure (A) Flour colour (B) Da%aged starch (C) Flour "article si3e (D) *rotein content ide Answer (C) Flour "article si3e
Q.No.1. /he SNF %eans (A) il6 Solid Not Fat (B) il6 Solid Natural Fat (C) il6 Solid Non Fat (D) il6 Standardi3ed Natural Fat ide Answer (A) il6 Solid Not Fat Q.No.!. Cow %il6 contains K..J F and KKJ SNF (A) .0.0? :.0 (B) .+.0? 8. (C) .0.? :.0 (D) +.? 8. ide Answer (B) .+.0? 8.
Q.No.. Buffalo %il6 contains K..J F and KKJ SNF (A) .0.0? :.0 (B) .+.0? 8. (C) .0.? :.0 (D) +.? 8. ide Answer (A) .0.0? :.0 Q.No.+. -oat and shee" %il6 contains K..J F and KKJ SNF (A) .0.0? :.0 (B) .+.0? 8. (C) .0.? :.0 (D) +.? 8. ide Answer
(C) .0.? :.0
Q.No.. Standardi3ed %il6 contains K..J F and KKJ SNF (A) .0.0? :.0 (B) .+.0? 8. (C) .0.? :.0 (D) +.? 8. ide Answer (D) +.? 8. Q.No.. 4eco%#ined %il6 contains K..J F and KKJ SNF (A) .0? :.0 (B) .? 8. (C) .0? :.0 (D) +.? 8. ide Answer (B) .? 8. Q.No.5. /oned %il6 contains K..J F and KKJ SNF (A) .0? :.0 (B) .? 8. (C) .0? 8. (D) +.? 8. ide Answer (C) .0? 8. Q.No.8. Dou#le toned %il6 contains K..J F and KKJ SNF (A) 1.? :.0 (B) .? 8. (C) .0? 8. (D) +.? 8. ide Answer (A) 1.? :.0 Q.No.:. S6i% %il6 contains K..J F and KKJ SNF (A) 1.? :.0 (B) .? 8. (C) .0? 8. (D) 0.? 8.5 ide Answer (D) 0.? 8.5 Q.No. 10. Which of these consists of a %i2ture of %il6 and crea% containing not less than 10. "ercent %il6 fat? #ut less than 18 "ercent %il6 fat. (A) Cultured %il6 (B) Sour crea% (C) ea,& crea% (D) alfandhalf ide Answer (D) alfandhalf
Q.No.1. /he ,ita%in A is 6nown as (A) 4etinol (B) /hia%ine (C) 4i#ofla,in (D) Ascor#ic acid ide Answer (A) 4etinol Q.No.!. *recursor of ,ita%inA is (A) ethionine (B) P carotene (C) /r&"to"han (D) $rgosterol ide Answer (B) P carotene Q.No.. Deficienc& of ,ita%inA leads to (A) 4ic6ets (B) Beri#eri (C) Scur,& (D) Blindness ide Answer (D) Blindness Q.No.+. -ood sources of ,ita%inA isH are (A) Carrot (B) Fish li,er oil (C) S"inach (D) All of these ide Answer (D) All of these Q.No.. Fat solu#le ,ita%ins isH are (A) >ita%inA (B) >ita%inD (C) >ita%in$ = (D) All of these ide Answer (D) All of these Q.No.. >ita%in D increases the a#sor"tion of (A) Calciu% *hos"horus (B) 'ron Calciu% (C) Sul"hur and *otassiu% (D) Sodiu% and *hos"horus ide Answer (A) Calciu% *hos"horus
Q.No.5. Deficienc& of ,ita%inD leads to (A) 4ic6ets (B) Beri#eri (C) Scur,& (D) Blindness ide Answer (A) 4ic6ets Q.No.8. >ita%in D! is 6nown asK.. and its "recursor isKK. (A) $rgocalciferol and ergosterol (B) Cholecalciferol and 5deh&drocholesterol (C) 4etinol and P carotene (D) None of these ide Answer (A) $rgocalciferol and ergosterol Q.No.:. >ita%in D is 6nown asK.. and its "recursor isKK. (A) $rgocalciferol and ergosterol (B) Cholecalciferol and 5deh&drocholesterol (C) 4etinol and P carotene (D) None of these ide Answer (B) Cholecalciferol and 5deh&drocholesterol Q.No. 10. -ood sources of ,ita%inD isHare (A) Dair& "roducts (B) $gg (C) Li,er and fish oil (D) All of these ide Answer (D) All of these
Q.No. 1. Asafoetida is adulterated with (A) 4esin or gu% (B) Fat and oil (C) Water (D) All of these ide Answer (A) 4esin or gu% Q.No. !. Sugar is adulterated with (A) Chal6 "owder (B) Fat and oil (C) Sand (D) All of these ide Answer (A) Chal6 "owder
Q.No. . Carda%o% is adulterated with (A) 9il is re%o,ed and "ods are coated with talcu% "owder (B) Fat and oil (C) Sand (D) All of these ide Answer (A) 9il is re%o,ed and "ods are coated with talcu% "owder Q.No. +. Coffee is adulterated with (A) Saw dust (B) Chicor& (C) -hee (D) All of these ide Answer (B) Chicor& Q.No. . Coriander *owder is adulterated with (A) Saw dust (B) orse dung "owdered (C) Cow dung (D) Wooden "owder ide Answer (B) orse dung "owdered Q.No. . -hee is adulterated with (A) >anas"athi (B) 9il (C) Artificial fat (D) 4ancid fat ide Answer (A) >anas"athi Q.No. 5. Saffron is adulterated with (A) ai3e fi#res dried (B) Wheat fi#res dried (C) Cassia #ar6 (D) arigold dried flower ide Answer (A) ai3e fi#res dried Q.No. 8. Co%%on salt is adulterated with (A) White "owdered stone or chal6 (B) White dried lea,es (C) Cassia #ar6 (D) /alcu% "owder ide Answer (A) White "owdered stone or chal6
Q.No. :. Cinna%on is adulterated with (A) Bo%#a2 #ar6 (B) Soil (C) Cassia #ar6 (D) Dried lea,es ide Answer (C) Cassia #ar6 Q.No. 10. one& is adulterated with (A) Fat (B) olasses (Sugar and water) (C) @uice concentrate (D) Dried cow dung ide Answer (B) olasses (Sugar and water)
Q.No.1. /he %ost i%"ortant ita%in C ide Answer (C) 4educing sugars Q.No.!. A,erage energ& ,alue of car#oh&drates in food is (A) 6calHg (B) + 6calHg (C) 6calHg (D) 6calHg ide Answer (B) + 6calHg Q.No.. *rinci"al sugar "resent in %il6 is (A) altose (B) Lactose (C) Lactic (D) -lucose ide Answer (B) Lactose Q.No.+. ;nit of Basal eta#olic 4ate is (A) = calHgHhr (B) CalH6gHhr (C) = calH6gH%in (D) = calH6gHhr ide Answer (D) = calH6gHhr
Q.No.. Fruit rich in fats is (A) Citrus (B) A,ocado (C) -ua,a (D) A"ricot ide Answer (B) A,ocado Q.No.. Co#alt is "resent in which of the following ,ita%ins (A) >ita%in B1 (B) >ita%in B1! (C) >ita%in B (D) >ita%in D ide Answer (B) >ita%in B1! Q.No.5. 4ichest source of ,ita%in C is (A) 9range (B) Citrus (C) Aonla (D) Bael ide Answer (C) Aonla Q.No.8. *otatoes for "rocessing should ha,e low (A) 4educing sugars (B) Dr& %atter (C) S"ecific gra,it& (D) *roteins ide Answer (A) 4educing sugars Q.No.:. 4ichest source of ri#ofla,in is (A) *a"a&a (B) ango (C) Bael (D) =aronda ide Answer (C) Bael Q.No. 10. 4ichest source of iron is (A) ango (B) Bael (C) *o%egranate (D) Dr& =aronda ide Answer (D) Dr& =aronda
Q.No. 1. Fruits used for eradication of scur,&R disease is (A) -ua,a (B) Aonla (C) ango (D) Citrus ide Answer (B) Aonla Q.No. !. -ra"es are rich in (A) Citric acid (B) Ascor#ic acid (C) /artaric acid (D) allic acid ide Answer (C) /artaric acid Q.No. . /he richest source of fat is (A) Coconut (B) Walnut (C) Cashew nut (D) Banana ide Answer (B) Walnut Q.No. +. Which of the following is antisterilit& ,ita%in (A) >ita%in A (B) >ita%in B (C) >ita%in C (D) >ita%in $ ide Answer (B) Walnut Q.No. . 4ich source of ,ita%in B1 (thia%in) is (A) -ra"e (B) Banana (C) Cashew nut (D) -ua,a ide Answer (B) Banana Q.No. . A%aranth lea,es are rich in (A) >ita%in A (B) >ita%in B (C) >ita%in C (D) >ita%in $ ide Answer (A) >ita%in A
Q.No. 5. Carrot is a rich source of (A) *rotein (B) Fat (C) Carotene (D) Car#oh&drates ide Answer (C) Carotene Q.No. 8. $le"hantRs Foot 7a% is rich source of ,ita%in (A) A and B (B) B and C (C) C and D (D) 9nl& B ide Answer (A) A and B Q.No. :. S"inach is rich in (A) >ita%in A (B) >ita%in B (C) >ita%in C (D) >ita%in $ ide Answer (A) >ita%in A Q.No. 10. Chillies are rich source of (A) >ita%in A (B) >ita%in B (C) >ita%in A and C (D) >ita%in $ and D ide Answer (C) >ita%in A and C
Q.No. 1. FSSA' stands for (A) Food Safet& and Standards Authorit& of 'ndia (B) Food Safet& Satisf& All 'ndia (C) Food Safel& Storage Authorit& of 'ndia (D) Food Storage Standards Authorit& of 'ndia ide Answer (A) Food Safet& and Standards Authorit& of 'ndia Q.No. !. Food Safet& and Standards Act? !00 "assed #& 'ndian *arlia%ent and notified on (A) !+th @ul&? !00 (B) !+th @une? !00 (C) !+th August? !00 (D) !+th No,e%#er? !00 ide Answer (C) !+th August? !00
Q.No. . Food Safet& and Standards Act? !00 o"erationalised on (A) th August? !005 (B) th August? !011 (C) th August? !01! (D) th August? !01 ide Answer (B) th August? !011 Q.No. +. ow %an& acts are re"ealed #& Food Safet& and Standards Act? !00 (A) + (B) (C) 5 (D) 8 ide Answer (D) 8 /he acts re"ealed are 1. /he *re,ention of Food Adulteration Act? 1:+ !. /he Fruit *roducts 9rder? 1: . /he eat Food *roducts 9rder? 1:5 +. /he >egeta#le 9il *roducts (Control) 9rder? 1:+5 . /he $di#le 9ils *ac6aging (4egulation) 9rder? 1::8 . /he Sol,ent $2tracted 9il? De oiled eal? and $di#le Flour (Control) 9rder? 1:5 5. /he il6 and il6 *roducts 9rder? 1::! 8. $ssential Co%%odities Act? 1: (in relation to food) Q.No. . Which of these are res"onsi#le for the i%"le%entation of FSSA' (A) inistr& of ealth Fa%il& Welfare (B) inistr& of Food *rocessing 'ndustries (C) De"art%ent of Agriculture Coo"eration (D) Directorate -eneral of ealth Ser,ices ide Answer (A) inistr& of ealth Fa%il& Welfare Q.No. . Agencies in,ol,ed #ehind E*lant Quarantine (4egulation of '%"ort into 'ndia) 9rder? !00 (A) inistr& of ealth Fa%il& Welfare (B) inistr& of Food *rocessing 'ndustries (C) De"art%ent of Agriculture Coo"eration (D) Directorate -eneral of ealth Ser,ices ide Answer (C) De"art%ent of Agriculture Coo"eration Q.No. 5. EStandards on Weight and easure%ent Act 1:5 co%es under (A) inistr& of ealth Fa%il& Welfare (B) inistr& of Food *rocessing 'ndustries (C) De"art%ent of Agriculture Coo"eration (D) De"art%ent of Legal etrolog& ide Answer (D) De"art%ent of Legal etrolog& Q.No. 8. EBureau of 'ndian Standards Act? 1:8 co%es under (A) De"art%ent of Consu%er Affairs? -o,t. of 'ndia (B) Directorate of ar6eting and 'ns"ection (C) De"art%ent of Agriculture Coo"eration (D) De"art%ent of Legal etrolog& ide Answer (A) De"art%ent of Consu%er Affairs? -o,t. of 'ndia
Q.No. :. EA-A4= Act 1:5 co%es under (A) De"art%ent of Consu%er Affairs? -o,t. of 'ndia (B) Directorate of ar6eting and 'ns"ection (C) De"art%ent of Agriculture Coo"eration (D) De"art%ent of Legal etrolog& Show Answer Q.No. 10. E$2"ort (Qualit& Control and 'ns"ection) Act? 1: co%es under (A) De"art%ent of Consu%er Affairs? -o,t. of 'ndia (B) Directorate of ar6eting and 'ns"ection (C) $2"ort 'ns"ection Council of 'ndia (D) De"art%ent of Legal etrolog& ide Answer (C) $2"ort 'ns"ection Council of 'ndia
Q.No. 1. 'S9 stands for (A) 'ndian Standards 9rgani3ation (B) 'nternational 9rgani3ation for Standardi3ation (C) 'ndian 9rgani3ation for Standardi3ation (D) 'nternational Standard 9ffices ide Answer (B) 'nternational 9rgani3ation for Standardi3ation Q.No. !. 'S9 :000!00 Qualit& %anage%ent s&ste%s deals with (A) Funda%entals and ,oca#ular& (B) Custo%er satisfaction (C) -uidelines for "erfor%ance i%"ro,e%ents (D) 4e
Q.No. . 'S9 :001!008 Qualit& %anage%ent s&ste%s deals with (A) Funda%entals and ,oca#ular& (B) Custo%er satisfaction (C) -uidelines for "erfor%ance i%"ro,e%ents (D) 4e
Q.No. . 'S9 1:011 !011 Qualit& %anage%ent s&ste%s deals with (A) S"ecifications with -uidance for use (B) Custo%er satisfaction (C) -uidelines for "erfor%ance i%"ro,e%ents (D) -uidelines for
Q.No. 10. What is the role of B'S in 'S9 :000 (A) National Standards Bod& of 'ndia (B) Founder %e%#er of 'S9 (C) 4e"resents 'ndia? in 'S9 (D) All of these ide Answer (D) All of these
Q.No. 1. Asafoetida is adulterated with (A) 4esin or gu% (B) Fat and oil (C) Water (D) All of these ide Answer (A) 4esin or gu% Q.No. !. Sugar is adulterated with (A) Chal6 "owder (B) Fat and oil (C) Sand (D) All of these ide Answer (A) Chal6 "owder
Q.No. . Carda%o% is adulterated with (A) 9il is re%o,ed and "ods are coated with talcu% "owder (B) Fat and oil (C) Sand (D) All of these ide Answer (A) 9il is re%o,ed and "ods are coated with talcu% "owder Q.No. +. Coffee is adulterated with (A) Saw dust (B) Chicor& (C) -hee (D) All of these ide Answer (B) Chicor& Q.No. . Coriander *owder is adulterated with (A) Saw dust (B) orse dung "owdered (C) Cow dung (D) Wooden "owder ide Answer (B) orse dung "owdered
