FSO Questions and Answers (Set 2)

 

26. Which coagulant gives higher moisture content in channa ?

 A) Calcium lactate B) Citric acid

 C) lactic acid d) Acetic acid

 27. In aseptic packaging which of the following can be used for package sterilization ?

 i. Superheated steam

 ii. Hydrogen peroxide

 iii. Peracetic acid

 iv. Pulsed light

 A) Only i

 B) Only i and ii

 C) Only i, ii and iii

d) All of the above i, ii, iii and iv

 28. The velocity of fat globule is directly proportional to

 i. Centrifugal acceleration

 ii. viscosity of milk

 iii. Radius of fat globule

 iv. Separator sludge

 A) Only i B) Only i and ii

 C) Only i and iii d) Only i and iv

 29. Which of the following is/are oil-in-water emulsion ?

 i. Table cream with 25% fat

 ii. Plastic cream with 85% fat

 iii. Table butter

 iv. margarine

 A) Only i B) Only i and ii

 C) Only i and iii d) Only iii and iv

 30. In aseptic packaging the layer that provides rigidity is

 A) Paper B) Aluminum foil

 C) Polyethylene d) Polypropylene

 31. Which method of ghee production produces least amount of ghee residue ?

 A) Pre-stratication method B) Direct cream method

 C) Creamery butter method d) desi method

 32. Factors that can lower the heat stability of milk

 i. developed acidity

ii. High total solids

 iii. Homogenization

 iv. Addition of chemical stabilizer

 A) Only i B) Only i and ii

 C) Only i, ii and iii d) All of the above i, ii, iii and iv

 33. lumpy defect in milk powder may be caused due to

 i. Insufcient drying

 ii. Absorption of moisture

 iii. drippage from pressure nozzle

 A) Only i B) Only i and ii

 C) Only i and iii d) All of the above i, ii and iii

 34. Accelerated ripening in cheese can be done by

 i. Increasing ripening temperature

 ii. Addition of exogeneous enzyme

 iii. Addition of whey protein

 iv. Ultra ltration

 A) Only i B) Only i and ii

 C) Only i, ii and iii d) All of the above i, ii, iii and iv

 35. Reagent for detection of added urea in milk

 A) Para-phenylenediamine B) p-dimethylaminobenzaldehyde

 C) Barfoed’s reagent d) diphenylamine

 36. Casein can be manufactured from

 i. Skim milk

 ii. Ghee residue

 iii. Buttermilk

 iv. Ultra ltrated whey

 A) Only i B) Only i and iv

 C) Only i and iii d) All of the above i, ii, iii and iv

 37. In UHT heat exchanger the type of deposits formed is/are

 i. Type – A

 ii. Type – B

 A) Only i B) Only ii

 C) Both i and ii d) None of the above

 38. Greasy defect in butter may be caused due to

 i. Overworking

 ii. Underworking

 iii. High meting fats

 iv. Overchurning

 A) Only i B) Only ii

 C) Only i and iii d) All of the above

 39. Which of the following is a baked traditional Indian dairy product ?

 i. Shrikhand wadi

 ii. Chhana podo

 iii. Chhana murki

 iv. Khurchan

 A) Only i B) Only ii

 C) Only ii and iii d) Only i and iv

 40. Major Dahi avor compound is

 A) Acetaldehyde B) Ethyl ester

 C) diacetyl d) lactones

 41. Which of the following statements is/are correct about the tests used in an abattoir ?

 I. malachite green test is used for detecting imperfect bleeding of carcass.

 II. Remington and Fowrie’s test is used for detecting jaundice in carcasses.

 III. malachite green test is used for detecting both jaundice and imperfect bleeding in

carcasses.

 Iv. Remington and Fowrie’s test is used for detecting imperfect bleeding in carcasses.

 A) I and III only

 B) I and II only

 C) II only

d) None of the above

 42. Which of the following statements are correct about the abattoir ?

 I. The lairage area for cattle abattoirs should have adequate space and facilities to hold at least three days slaughter.

 II. The v-race is a path that connects the lairage and slaughtering section of an abattoir.

 III. The light intensity at the point of inspection in an abattoir should be a minimum of 540 lux.

 Iv. The ageing room temperature is normally maintained between 10 – 15°C.

 A) I and III only

 B) I, III and Iv only

 C) II and Iv only

d) All of the above

 43. Which of the following statements is/are correct about the emulsifying properties of eggs ?

 I. Egg yolks contain emulsiers like lecithin that help to stabilise oil-water mixtures.

 II. Emulsifying properties are essential in products like mayonnaise and salad dressings.

 III. Egg whites are equally effective as yolks in emulsifying mixtures.

 Iv. The emulsifying action contributes to smooth textures in food products.

 A) I only

 B) I, II and Iv only

 C) II and III only

d) All of the above

 44. Which of the following statements is/are correct about the quick freezing of meat ?

 I. Quick freezing result in the formation of large ice crystals in the meat.

 II. It improves the tenderness of meat by breaking down muscle bres.

 III. The freezing process occurs at temperatures below –30°C in most quick freezing methods.

 Iv. Quick freezing helps to retain the sensory and nutritional qualities of meat products.

 A) I and II only B) III and Iv only

 C) III only d) All of the above

 45. Which of the following statements are correct about the benets of meat ageing ?

 I. Ageing improves the overall texture and avour of meat.

 II. It reduces the water-holding capacity of meat, making it less juicy.

 III. The ageing in meat is mainly due to the action of the enzyme cathepsins.

 Iv. Ageing enhances the market value of meat by improving its sensory attributes.

 A) I and III only B) I, III and Iv only

 C) I and Iv only d) All of the above

 46. Which of the following statements is/are incorrect about the certication of organic meat

in India ?

 I. The National Programme for Organic Production (NPOP) oversees organic certication.

 II. Organic meat production prohibits the use of vaccines and antibiotics.

 III. Farmers must undergo a conversion period to transition to organic practices.

 IV. Certication allow the use of Genetically Modied Organisms (GMOs) in organic meat production.

 A) I and II only B) II and Iv only

 C) II only d) All of the above

 47. Which of the following statements is/are correct about curing ingredients in meat processing ?

 I. Sodium nitrite is a basic curing agent used in meat products to develop cured meat avour.

 II. Sugar in curing serves as a avour enhancer and counterbalances the saltiness.

 III. Phosphates in curing mixtures improve meat tenderness and water-holding capacity.

 IV. Curing agents are primarily used to improve the colour and avour of the meat

products and not mainly for preservation.

 A) I and II only B) I, II and III only

 C) III only d) All of the above

 48. Which of the following curing ingredients is/are responsible for the characteristic pink

colour in cured meat ?

 I. Sodium chloride.

 II. Sodium nitrite.

 III. Ascorbic acid.

 Iv. Potassium nitrate.

 A) II and Iv only

 B) II only

 C) II, III and Iv only

d) All of the above

 49. Which of the following statements correctly completes the sentences based on the use

of irradiation in meat Preservation ?

 By irradiation it is very difcult to destroy the ________ and ________ in meat and the

off odour that is developed during irradiation is described as ________.

 A) Bacteria, virus, metallic odour

 B) virus, enzymes, wet dog odour

 C) virus, enzymes, rotten egg odour

d) Bacteriophages, bacteria, wet dog odour

 50. Which of the following statements correctly completes the sentence about the nutrient

composition of eggs?

 Egg is decient in __________ and __________ mineral.

 A) vitamin C and Iron

 B) vitamin A and Calcium

 C) vitamin d and Zinc

d) vitamin B1 and magnesium

Answers:

26-A

27-D

28-C

29-B

30-A

31-A

32-C

33-D

34-B

35-B

36-C

37-C

38-A

39-B

40-C

41-B

42-D

43-B

44-B

45-C

46-B

47-D

48-A

49-B

50-A

 

 

 

 

 

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