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1. The hypertonic solution used in osmotic dehydration of
fruits and vegetables consists of
A) NaOH B) Baking Powder C) Sugar d) lactic acid
2. A process where
pre-packed food is exposed to radiant energy to kill microbes, pests,
prevent sprouting is
A) Cold sterilization
B) Hot sterilization
C) Ultra pasteurization
D) Batch pasteurization
3. Pulsed light
technology is mainly used for
A) Condensation
B)
Sterilization
C) Cooking
D) Boiling
4. In this advanced
thermal processing method, the food material, which serves as an
electrical resistor, is heated by passing electricity
through it
A) microwave heating
B) Radiation
C) Ohmic heating d)
Irradiation
5. maillard Reaction
is the result from chemical interactions at high heat between
A) Sugar and minerals
B) Sugar and Sugar
C) Sugars and Amino
acids d) Sugars and vitamins
6. In ________ one
end of the can may bulge and on forcing the bulged end back the other
end will bulge.
A) Springer B)
Flipper
C) Gun puff d) Soft
swell
7. Which among these
microorganisms can easily grow under anaerobic conditions,
producing the deadly toxin specially in canned foods ?
A) Coxiella Burnetti
B) E. Coli
C) B. Subtilis d) C.
Botulinum
8. Which among the
following is not an intrinsic factor which affects shelf life of a product ?
A) Initial microbial
load B) Water activity
C) Product
formulation d) Storage condition
9. A nonthermal
processing method that uses physical pressure to preserve food, instead
of heat, chemicals or irradiation.
A) HPP B) HTST
C) lTST d) UHT
10. Why is it that
soft fruits cannot be preserved using freezing ?
A) Hydrogen bonding
increases on freezing thus damaging cellular structure
B) Water in fruit tissues reduces its volume on freezing thus damaging the cellular structure
C) Water in cells
gels on freezing due to the presence of pectin
d) Water in fruit tissues expands its volume on freezing thus damaging the cellular structure
11. Sequence of rice
milling process
A)
Cleaning-dehusking-separation-polishing-grading
B)
Cleaning-grading-polishing-separation-dehusking
C) Cleaning-separation-grading-polishing-dehusking
d) Cleaning-polishing-separation-grading-dehusking
12. Addition of
potassium iodide to salt is an example of
A) Nutritive supplement B) Colourant C) Flavor addition d) Anticaking
13. Three stages of
freeze drying food in order are
A) freezing,
sublimation, secondary drying
B) sublimation,
freezing, secondary drying
C) secondary drying,
freezing, sublimation
d) secondary drying, sublimation, freezing
14. Which among the
following is a still beverage ?
A) Flavoured water B) Wine C) Beer d) Gin
15. Process of
breaking down intermolecular bonds of starch molecules in the presence of
water and heat is called
A) Retrogradation B) Gelatinization C) vaporization d) dextrinization
16. IR radiation
releases energy in electromagnetic wave form in the spectrum from
A) 0.75 µm to 1,000 µm
B) 0.10 µm to 0.75 µm
C) 1000 µm to 2000 µm
D) 2000 µm to 5000 µm
17. Rosemary is an aromatic herb that has been known from ancient times as a ________ of the mint family.
A) memory herb
B)
Auspicious herb
C) Spicy herb
D)
Smiley herb
18. The activity of
SO2 increases
A) With decreasing pH
B) With increasing pH
C) With a constant increase in the pH
D) pH has no inuence
19. Which among the
following is the indicator organism considered for xing the pasteurization
time and temperature ?
A) Coxiella Brunetti B) E. Coli C) B. Subtilis d) C. Botulinum
20. In a carbonated
drink the degree of solubility of carbon dioxide gas increases
A) At low temperature
and high pressure
B) At high
temperature and high pressure
C) At low temperature
and low pressure
d) None of the above
21. milk pricing
system which discourages adulteration with water
i. Payment according
to weight
ii. Payment according
to use of milk
iii. Payment according
to fat content of milk
A) Only i B) Only i and ii C) Only iii d) Only ii
22. Considering the
legal standards the maximum obtainable overrun in butter is
A) 15% B) 25% C) 35% d) 50%
23. Which of the
following casein submicelle are hydrophobic ?
i. alpha-s1-casein
ii. beta-casein
iii. alpha-s2-casein
iv. kappa-casein
A) Only i B) Only i
and ii
C) Only i, ii and iii
d) All of the above i, ii, iii and iv
24. Homogenization efficiency can be assessed by
i. Creaming rate
ii. NIZO method
iii. Size
distribution method
A) Only i
B) Only i and ii
C) Only i and iii
d) All of the above i, ii and iii
25. Fluffy defect in
ice cream is caused due to
i. Excessive overrun
ii. low solids
content
iii. Excessive
stabilizer content
A) Only i
B) Only i and ii
C) Only i and iii
d) All of the above i, ii and iii
Answers:
1-C |
2-A |
3-B |
4-C |
5-C |
6-A |
7-D |
8-D |
9-A |
10-D |
11-A |
12-A |
13-A |
14-A |
15-B |
16-A |
17-A |
18-A |
19-A |
20-A |
21-C |
22-B |
23-C |
24-D |
25-B |
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