FSO Questions and Answers | Food Safety Officer (Set 1)

 


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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