Objective Type Questions for NET 1.Carbohydrate content in potato is:

(A) 12%(B)22%

(C) 32%(D)42%

2. Which refrigerant is commonly used is used in cold storage in our country

(A) Ethylene(B)Carbide

(C) Ammonia (D)Sodium Bcnzoatc

3. Mango variety having strong flavour is

(A) Dashart(B)Sindhu

(C) Langra (D)Fazli

4. Pineapple variety suitable for canning is :

(A) Queen(B)Kew

(C) Mauritius(D)Cayenne

5. Richest source of Riboflavin is :

(A) Papaya(B)Mango

(C)Bael (D)Karonda

6. Richest source of iron is:

(A) Mango(B)Bael

(C) Pomegranate(D)Dry Karonda

7. Which one of the following is a Climacteric type of fruit ?

(A) Banana (B)Citrus

(C) Litchi(D)Grape

8. Which of the following is non-Climacteric type of fruit ?

(A) Pineapple(B)Litchi

(C) Grape(D)All of these

9. "Most suitable packaging material" for cut flowers is :

(A) Wooden boxes(B)Plastic boxes

(C) Cardboard boxes (D)Caretes

10. Emission of Ethylene during transportation of cut flowers cause a disorder which called as:

(A) Bud opening(B)Sleepiness

(C) Bent neck(D)Calyx splitting

11. First commodity for which grading and marketing rules were framed is

(A) Tomato(B)Mango

(C) Grape (D)Onion

12. Which is the precursor of Ethylene ?

(A) Tryptophane(B)Methionine

(C) ABA(D)IAA

13. Cauliflower curds can be stored for a month at -

(A) OC with 85-90% RH (B)15C with 60-80% RH

(C) 15 Cwith60-65% RH(D)20 C with 50-70% RH

14. For curing, sweet potato are kept for 10 days at:

(A) 25 C and 85% RH(B)40C and 70% RH

(C) 80 "C and 30% RH (D)30 C and 80% RH

15. "Elephant's Foot Yam" is rich source of Vitamin :

(A) A and B (B)B and C

(C) C and D(D)Only B

16. Tomato fruits for canning are harvested at:

(A) Mature green stage(B)Red ripe stage

(C) Immature green stage(D)Half-ripe/pink stage

17. Which chemical is used for controlling sprouting of onions in storage ?

(A) Maleic Hydrazide (MH) (B)Ethylene (C2H4)

(C) GA,(D)All of these

18. Melons for distant marketing arc picked at:

(A) Half-slip stage(B)Full-slip stage

(C) Green mature stage (D)None of these

19. For distant marketing, tomato fruits are harvested at:

(A) Immature green stage(B)Mature green stage

(C) Turning stage(D)Red ripe stage

20. For Low Sugar content, potato tubers are stored at:

(A) 5C(B)10 C

(C) 15C(D)20C

21. For long-term storage, potato should be stored at:

(A) 0-5C(B)5-10C

(C) 10-15C(D)15-20C

22. Tomato fruits for processing, are picked at:

(A) Pink stage(B)Hard ripe stage

(C) Over ripe stage(D)Mature stage

23. For longer storage of cucumber fruits, the temperature should be

(A) 5C(B)10C

(C) 20C (D)25C

24. The Limiting Amino acid in green vegetables is :

(A) Arginine(B)Lysine

(C) Methionine (D)Tryptophan

25. Which is the staple vegetable in Indian diet ?

(A) Tomato(B)Cauliflower

(C) Potato(D)Chilli

26. Spinach is rich in :

(A) Vitamin A (B)Vitamin B

(C) Vitamin C(D)Vitamin E

27. Which bean is used for extraction of gum ?

(A) Broad bean(B)Cluster bean

(C) French bean(D)Hyacinth bean

28. Chillies are rich source of :

(A) Vitamin A(B)Vitamin C

(C) Vitamin A and C (D)Vitamin E

29. Red colour of carrot is due to :

(A) Lycopene(B)Anthocyanin

(C) Carotene(D)Quercetin

30. Vegetables are subjected to drying after:

(A) Sulfuring(B)Sulphitation

(C) Blanching (D)None of these

31. Yellow coloured vegetables are rich source

(A) Vitamin A (B)Vitamin B

(C) Vitamin C(D)Vitamin D

32. Father of modern Refrigeration is :

(A) James Harrison (1851) (B)Gane (1934)

(C) Wade, N.L. (1984)(D)Wang (1986)

33. Benzoic Acid is most effective to:

(A) Mould(B)Yeast

(C) Bacteria(D)Virus

34. According to FPO, the maximum limit of SO2allowed in squashes and cordials is

(A) 350 ppm (B)500 ppm

(C) 1000 ppm(D)600 ppm

35. The toxicity of SO2is increase at:

(A) Low temperature(B)High temperature

(C) Moderate temperature(D)No effect of temperature

35. Concentration ofSO2in concentrated juice is ;

(A) 500 ppm(B)1000 ppm

(C) 1500 ppm (D)350 ppm

36. SO2content in pure KMS is :

(A) 25.5%(B)75.5%

(C) 78.2%(D)57.7%

37. Enzyme responsible for converting pectin into pectic acid is :

(A) Pectinase(B)Proto-peclinase

(C) Pectic Methyl Esterase (PME) (D)Poly Galucturonase

38. Enzyme responsible for converting protopectin into pectin is :

(A) PME(B)Proto-pectinase

(C) Poly Galucturonase(D)Pecfmase

39. The term 'climacteric' is first used by ;

(A) Gane (1934)(B)Kidd and West (1927)

Cruess (1912)(D)Bleekar (1929)

40. O2requirement for Apple storage in Controlled Atmosphere (CA) is:

(A) 2%(B)3%

(C) 5%(D)7%

41. Storage temperature for Asparagus is :

(A) 0 - 5C (B)5 - 7C

(C) 7-11C(D)10-15C

42. Storage temperature for Banana is :

(A) 5 - 10C(B)10 - 15C

(C) 15-16C (D)20-21C

43. Vacuum cooling is most suitable for:

(A) Fruits(B)Tubers

(C) Leafy vegetables (D)None of these

44. Vegetable which is not blanched before drying is :

(A) Cauliflower(B)Palak

(C) Onion(D)Tomato

45. Moisture content in dried vegetable is

(A) 2%(B)3%

(C) 5%(D)6%

45. Vitamin which is not found in Fruits and Vegetables is :

(A) Vitamin A(B)Vitamin B1

(C) Vitamin B6(D)Vitamin B12

46. Best maturity indices of orange is :

(A) TSS(B)Sugar %

(C) Acid%(D)Brix : arid ratio

47. Bacteria which is used to absorb ethylene from storage chamber is:

(A) Agrobacterium(B)Mycobacterium

(C) Bacillus

(D)Azotobacter

48. Toughening effect on canned bean is due to

(A) K(B)Ca

(C) S(D)None of these

49. Agricultural produce (Grading and Marketing) Act (1937) is also

(A) PFA Act(B)FPOAct

(C) Agmark Act (D)ISlAct

50. The term "three quarterful or full three quarter" is used to denote fruit maturity in which crop in the following :

(A) Banana (B)Mango

(C) Tomato(D)Pineapple

51. Storage of fruits and vegetables, where the gas composition is changed from that of normal atmosphere and a precise control is maintained over the atmospheric composition during storage period is known as :

(A) Controlled Atmospheric (CA) storage (B)Modified Atmospheric (MA) storage

(C) Cold storage(D)Hypobaric storage

52. During controlled atmospheric storage composition of which of the following set of gases is controlled ;

(A) O2+ N2(B)CO2+ N2

(C) C2H4+ N2(D)CO2+ O2

53. At which pH fruits and vegetables are divided into acidic and non-acidic for thermal processing:

(A) 4.5 (B)5.5

(C) 6.5(D)7.5

54. In pre-cooling, water is mostly removed by :

(A) Convection(B)Conduction

(C) Radiation(D)None of these

55. Albinismisan important physiological disorder of:

(A) Plum(B)Peach

(C) Strawberry (D)Cherry

56. Calliper grade is the maturity measurement for :

(A) Apple(B)Mango

(C) Banana

(D)Pineapple

57. Formation of absicission layer is maturity index of :

(A) Tomato(B)Leafy vegetables

(C) Melons (D)Onion

58. What is the maturity index for Avocado ?

(A) Sugar content(B)Acid content

(C) TSS(D)Oil content

59. Which of the following is biodegredable plastic ?

(A) Poly propylene(B)LDPE

(C) Polythene(D)Polyhydroxy butyrate

60. As fruits mature, the specific gravity will:

(A) Increase (B)Decrease

(C) Remains constant(D)None of these

61. 'Solidity is the maturity index for:

(A) Root vegetables(B)Seed vegetables

(C) Leafy vegetables (D)Cucurbits

62. Leaf change is important maturity index for:

(A) Bulbous vegetables (B)Seed vegetables

(C) Cucurbits(D)Leafy vegetables

63. Mango fruits can be best stored at a temperature of

(A) 8C (B)16C

(C) -4C(D)0C

64. Which of the following plant hormone is considered as ripen

(A) Cytokinin(B)GA3

(C) Ethylene (D)IAA

65. Bitterness in Citrus juice is due to

(A) Sugar(B)Acid

(C) Glucosides

(D)Vitamins

66. Bitterness in peach is due to

(A) Sugar(B)Malic acid

(C) Hydrocyanin(D)Prunasin acid

67. Among the following, which is best maturity index for Grape

(A) Size(B)Shape

(C) Colour(D)TSS

68. Toddy from coconut is prepared by :

(A) Yeast(B)Bacteria

(C) Fungi (D)

(D)Fermentation

69. Which of the following is non-climactric fruit ?

(A) Apple(B)Banana

(C) Grape (D)Mango

70. Maximum density of water is at atemperature of :

(A) 0C(B)4C

(C) 4C(D)-7C

71. Guava fruit is botanically known as

(A) Drupe(B)Sorosis

(C) Berry (D)Pome

72. Mostly dry fruit are rich in

(A) Protein(B)Carbohydrates

(C) Fats (D)Vitamins

73. Red colour of tomato is due to

(A) Anthocyanin(B)Xanthophyll

(C) Lycopene (D)Carotene

74. In onion pink colour is due to

(A) Anthocyanin(B)Carotene

(C) Xanthophyll(D)Quercitin

75. Zero energy cool chamber is developed by

(A) M K Rai and RN Singh(B)SK Roy and DS Khurdiya

(C) RP Roy and DK Khurana(D)None of these

76. Hen and Chicken disorder is associated with

(A) Mango(B)Tomato

(C) Grapes (D)Guava

77. The membrane lipid hypothesis is given by:

(A) Kidd & West(B)James Harrison

(C) Raison & Lyons (D)Graham & Patterson

78. The point at which the dried products just become lumpy is known as

(A) Danger Point(B)Saturated Point

(C) Critical Point (D)Safety Point

79. A Point which have 5% Low RH than the Critical Point is:

(A) Critical Point(B)Danger Point

(C) Saturated Point(D)Safety Point

80. Fungus which mostly grown on grapes

(A)Geotrichum(B)Penicillium

(C)Botrytis (D)Colletotrichum

81. Vitamin D is chemically known as

(A) Retinol(B)Cabalanin

(C) Calciferol (D)Tocopherol

82. Lye peeling is done at a temperature of

(A) 75C(B)84C

(C) 93C (D)105C

83. Which of the following is associated with 'browning' disorder

(A) Apple(B)Cabbage

(C) Cauliflower (D)Citrus

84. Which colour is considered as warm colour:

(A) Blue(B)Orange

(C) Green(D)Violet

85. What is the threshold level of ethylene in fruit and vegetable:

(A) 0.01 L/L (B)0.02 L/L

(C) 0.03 L/L(D)0.04 L/L

86. Which of the following is a rapid precooling method :

(A) Forced air Cooling(B)Hydro Cooling

(C) Vacuum Cooling(D)Evaporative Cooling

87. In cucumber, chilling- injury symptoms are occurred at:

(A) 10C

89. Degreening is not applicable in

(A) Banana(B)Guava

(C) Mango(D)Citurs

90. Under normal conditions Orchid can be stored upto 2 weeks at

(A) 2-4C(B)5-7C

(C) 10-12C(D)1C

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) SucroseHide Answer(C) Fructose

Q.No. 2. Addition of Hops in beer is done to(A) Enhance fermentation(B) Settle the yeast(C) Impart the bitter taste(D) Speedy maturationHide Answer(C) Impart the bitter taste

Q.No. 3. Malic acid is the predominant acid present in(A) Plum(B) Peach(C) Citrus(D) MangoHide Answer(A) Plum

Q.No. 4. Pyruvic acid is the end product of(A) Electron transport system(B) Phosphate metabolism(C) Glycolysis(D) Fat metabolismHide Answer(C) Glycolysis

Q.No. 5. The minimum TSS needed for the cordial is(A) 35(B) 30(C) 32(D) 40Hide Answer(B) 30

Q.No. 6. Exhausting of cans is done to(A) Sterilize the cans(B) Raise the sugar contents(C) Remove the acid(D) Expel the entrapped air in the contentsHide Answer(D) Expel the entrapped air in the contents

Q.No. 7. Pasteurization is done to kill(A) Selective microorganism(B) All the microorganism(C) Yeast(D) Yeast and its sporesHide Answer(A) Selective microorganism

Q.No. 8. BOD stands for(A) Biological Oxygen Demand(B) Biochemical Oxygen Demand(C) Biodegradable Oxygen Demand(D) Biowaste of DieselHide Answer(B) Biochemical Oxygen Demand

Q.No. 9. Calcium is used in human body for(A) Synthesis of bones(B) Recovery of bicarbonate(C) Utilisation of sulphate(D) Synthesis of amino acidsHide Answer(A) Synthesis of bones

Q.No. 10. Lacquering of tin cans is done to(A) Prevent discolouration of products(B) To make the can attractive(C) Kill the microorganism(D) Expell the airHide Answer(A) Prevent discolouration of products

Q. No.1. Vitamin C and vitamin E, BHA and BHT, and sulfites are all(A) Flavour enhancer(B) Antimicrobial agent(C) Incidental food agent(D) AntioxidantsHide Answer(D) Antioxidants

Q. No.2. Father of modern Refrigeration is(A) Gane (1934)(B) James Harrison (1851)(C) Wade, N.L. (1984)(D) Wang (1986)Hide Answer(B) James Harrison (1851)

Q. No.3. Mandatory food labeling of processed foods except those with meat and poultry is regulated by the(A) FPO(B) FDA(C) USDA(D) GAOHide Answer(B) FDA

Q. No.4. Vitamin which is not found in Fruits and Vegetables is(A) Vitamin B12(B) Vitamin A(C) Vitamin B2(D) Vitamin CHide Answer(A) Vitamin B12

Q. No.5. Mono-Sodium Glutamate is used as(A) Source of amino acid(B) Flavour enhancer(C) Binder(D) Moisture retainerHide Answer(B) Flavour enhancer

Q. No.6. If a product is said to be "Sugar Free" it contains how much sugar?(A) None(B) Less than 0.5 grams of sugar per serving(C) Less than 10.0 grams(D) Not more than 40 kcal per servingHide Answer(B) Less than 0.5 grams of sugar per serving

Q. No.7. During controlled atmospheric storage composition of which of the following set of gases is controlled

(A) O2+ N2(B) CO2+ N2(C) C2H4+ N2(D) CO2+ O2Hide Answer(B) CO2 + N2

Q. No.8. Tomato ketchup can be preserved by(A) 500 ppm of sodium benzoate(B) 250 ppm of sodium benzoate(C) 750 ppm of sodium benzoate(D) 1000ppm of sodium benzoateHide Answer(C) 750 ppm of sodium benzoate

Q. No.9. National pickle of India is(A) Lime pickle(B) Mango pickle(C) Cucumber pickle(D) Carrot pickleHide Answer(A) Lime pickle

Q. No.10. Which of the following is not a natural colour(A) Cyanidine 3 glucoside(B) Chlorophyll(C) Sunset yellow(D) AnnatoHide Answer(C) Sunset yellow

Q.No. 1. Clinching a term related to(A) Freezing(B) Canning(C) Fermentation(D) DryingHide Answer(B) Canning

Q.No.2. Hypobaric storage is mostly used for(A) Fruits(B) Vegetables(C) Nuts(D) Cut FlowersHide Answer(D) Cut Flowers

Q.No.3. CFTRI is situated at(A) Delhi(B) Luckhnow(C) Pune(D) MysoreHide Answer(D) Mysore

Q.No.4. Lye peeling is done at(A) 75C(B) 93C(C) 84C(D) 105CHide Answer(B) 93C

Q.No.5. Which is an anti-heemorrhagic vitamin?(A) Vitamin-A(B) Vitamin-K(C) Vitamin-E(D) Vitamin-CHide Answer(D) Vitamin-C

Q.No.6. Which is known as vinegar bacteria?(A)Lactobacillus(B)Acetobactor(C)Clostridium(D)BacillusHide Answer(B) Acetobactor

Q.No.7. The term pH stand for(A) Presence of Hydrogen(B) Positive Hydrogen(C) Potential of Hydrogen(D) Power of HydrogenHide Answer(C) Potential of Hydrogen

Q.No.8. Solution of salt in water is called as(A) Vinegar(B) Cider(C) Juice(D) BrineHide Answer(D) Brine

Q.No.9. The water activity (aw) of pure water is(A) 0.54(B) 0.71(C) 0.92(D) 1.0Hide Answer(D) 1.0

Q.No.10.Staphylococcus aureusdoes not produce enterotoxin(A) pH below 6.0(B) pH 6.5(C) pH 7.5(D) pH 5.0Hide Answer(A) pH below 6.

Q.No.1. Egg shell is(A) Porous(B) Non-porous(C) None of above(D) All of the aboveHide Answer(A) Porous

Q.No.2. With ageing/storage air cell inside egg shell becomes(A) Small(B) Large(C) Air cell is not present in egg(D) None of the aboveHide Answer(B) Large

Q.No.3. Defects in fresh egg are(A) Meat spots(B) Cracks(C) Bloom(D) All of theseHide Answer(D) All of these

Q.No.4. Green rot is caused by(A)Acinetobacter(B)Proteus melanovogenes(C)Serratia spp.(D)Pseudomonas fluorescensHide Answer(D) Pseudomonas fluorescensIt occurs even at 0C

Q.No.5. Red rot is caused by(A)Acinetobacter(B)Proteus melanovogenes(C)Serratia spp.(D)Pseudomonas fluorescensHide Answer(C) Serratia spp.

Q.No.6. Which part of egg is richest in protein and fat(A) Egg white(B) Egg yolk(C) Egg shell(D) Whole eggHide Answer(B) Egg yolkIt contains 17.5% protein and 32.5% fat

Q.No.7.Proteuscauses .. spoilage of eggs(A) Red rots(B) Black rots(C) Colourless rot(D) Pink rotsHide Answer(B) Black rot

Q.No.8. The initial stage of spoilage of eggs by mould is(A) Pin-spot moulding(B) Superficial fungal spoilage(C) Fungal rotting(D) Mould rottingHide Answer(A) Pin-spot moulding

Q.No.9. The final stage of spoilage of eggs by mould is(A) Pin-spot moulding(B) Superficial fungal spoilage(C) Fungal rotting(D) Mould rottingHide Answer(B) Superficial fungal spoilage

Q.No.10. Which part of egg contains cholesterol and thus restricted to cholesterol patient(A) Egg white(B) Egg yolk(C) Egg shell(D) Whole eggHide Answer(B) Egg yolkIt contains approx 240mg cholesterol

Q.No.1. The optimum temperature of growth of thermophilic bacteria is(A) 35C(B) 45C(C) 55C(D) 75CHide Answer(B) 45C

Q.No.2.Drying rate is influenced by(A) Surface area(B) Air velocity(C) RH(D) All of theseHide Answer(D) All of these

Q.No.3.Strawberry is canned in which type of can(A) AR can(B) SR can(C) Plain can(D) None of theseHide Answer(A) AR can

Q.No.4.The bacterium capable of anaerobic nitrogen fixing is(A) Azotobacter(B) Bacillus(C) Clostridium(D) RhizopusHide Answer(A) Azotobacter

Q.No.5. The term Microbiology as study of living microorganisms , was coined by(A) A.V Leewenhoek(B) Robert Koch(C) Louis Pasteur(D) Edward JennerHide Answer(C) Louis Pasteur

Q.No.6. Generation time of Escherichia coli is(A) 20 secs(B) 20 mins(C) 20 hours(D) 20 daysHide Answer(A) 20 secs

Q.No.7. Streptococcus is employed in the manufacture of(A) Bread(B) Wine(C) Cheese(D) NoneHide Answer(D) None

Q.No.8. Yeast is an important source of(A) Vitamin-C(B) Vitamin-B(C) Vitamin-A(D) Vitamin-DHide Answer(B) Vitamin-B

Q.No.9. Which micro-organism serves as an indicator of water quality(A) Azolla(B) E.coli(C) Spirogyra(D) NoneHide Answer(A) Azolla

Q.No.10.In the anaerobic respiration of yeast and bacteria, which of the following is released(A) Methanol(B)CO2(C) Butanol(D) NoneHide Answer(B) CO2

Q.No.1. Out of these, which bacteria is found in fresh/refrigerated meat(A)Lactobacillus(B)Serratia(C)Staphylococcus(D)MoraxellaHide Answer(D)Moraxella

Q.No.2. Out of these, which bacteria is found in processed/cured meat(A)Moraxella(B)Pseudomonas(C)Alcaligenes(D)LactobacillusHide Answer(D)Lactobacillus

Q.No.3. Which of these bacteria is found both in refrigerated and processed meat(A)Micrococcus(B)Pseudomonas(C)Serratia(D)StaphyloccusHide Answer(A)Micrococcus

Q.No.4. Which of these mould is found in fresh/ refrigerated meat(A)Cladosporium(B)Aspergillus(C)Penicillium(D)RhizopusHide Answer(A)Cladosporium

Q. No. 5. Which of these mould is found in processed/ curred meat(A)Cladosporium(B)Aspergillus(C)Geotrichum(D)SporotrichumHide Answer(B)Aspergillus

Q. No. 6. Which of these fungus is found both in refrigerated and processed meat(A)Cladosporium(B)Aspergillus(C)Mucor(D)ThamnidiumHide Answer(D)Thamnidium

Q.No.7. Smoking of meat resulted in(A) Desired flavour(B) Preservation of meat(C) Both of the above(D) None of the aboveHide Answer(C) Both of the above

Q.No.8. Recommended antibiotics in meat preservation(A) Nisin(B) Chloramphenicol(C) Chlortetracycline and oxytetracycline(D) All of theseHide Answer(D) All of these

Q.No.9. Antibiotics are applied to meat by(A) Fed to animals before slaughtering(B) Infused into carcase(C) Applied to the surface of meat(D) All of theseHide Answer(D) All of these

Q.No. 10. Purplish red colour of meat is due to(A) Myglobin(Fe2+)(B) Nitric oxide myglobin(Fe2+)(C) Metmyoglobin(Fe3+)(D) Oxymyglobin(Fe2+)Hide Answer(A) Myglobin(Fe2+)

Q.No.1. Anaerobic souring in meat is a result of(A) Acton of its own enzyme(B) Anaerobic production of lactic acid or fatty acid by the action of bacteria(C) Proteolysis without putrefaction(D) All of theseHide Answer(D) All of theseProteolysis without putrefaction is also known as stinking sour fermentation in meat

Q.No.2. Greening of sausage is caused by(A)Lactobacillus and Leuconostoc(B)Pseudomonas and Achromobactor(C)Micrococcus(D)StreptococcusHide Answer(A)Lactobacillus and Leuconostoc

Q.No.3. Rancidity in fat is caused by lipolytic species of(A)Lactobacillus and Leuconostoc(B)Pseudomonas and Achromobactor(C)Micrococcus(D)StreptococcusHide Answer(B)Pseudomonas and Achromobactor

Q.No.4. Red spot in meat is caused by(A)Pseudomonas syncyancea(B)Micrococcus and Flavobacterium(C)Serratia marcescens(D)Chromobacterium lividiumHide Answer(C)Serratia marcescens

Q. No. 5. Blue colour to the surface of meat is caused by(A)Pseudomonas syncyancea(B)Micrococcus and Flavobacterium(C)Serratia marcescens(D)Chromobacterium lividiumHide Answer(A)Pseudomonas syncyancea

Q. No. 6. Yellow colour to the surface of meat is caused by(A)Pseudomonas syncyancea(B)Micrococcus and Flavobacterium(C)Serratia marcescens(D)Chromobacterium lividiumHide Answer(B)Micrococcus and Flavobacterium

Q.No.7. Greenish blue to brownish black spot on the surface of meat is caused by(A)Pseudomonas syncyancea(B)Micrococcus and Flavobacterium(C)Serratia marcescens(D)Chromobacterium lividiumHide Answer(D)Chromobacterium lividium

Q.No.8. Musty or earthy flavour in meat is due to(A)Actinomycetes(B)Micrococcus(C)Serratia(D)ChromobacteriumHide Answer(A)Actinomycetes

Q.No.9. Black spot in meat is generally caused by(A)Actinomycetes(B)Micrococcus(C)Cladosporium herbarum(D)ChromobacteriumHide Answer(C)Cladosporium herbarum

Q.No. 10. White spot in meat is generally caused by(A)Actinomycetes(B)Micrococcus(C)Cladosporium herbarum(D)Sporotrichum carnisHide Answer(D)Sporotrichum carnis

Q.No.1. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.(A) 3%(B) 6%(C) 9%(D) 12%Hide Answer(C) 9%

Q.No.2. Milk not properly cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.(A) Malty(B) Foreign(C) Feed(D) RancidHide Answer(A) Malty

Q.No.3. Which of these dairy product resulting from the addition of a creaming mixture that contains not less than 4 percent milk fat and not more than 80 percent moisture?(A) Sour cream(B) Sherbet(C) Yogurt(D) Cottage cheeseHide Answer(D) Cottage cheese

Q.No.4. Dairy Rations for lactating cows should be calculated based on:(A) Body Size(B) Milk Production(C) Stage of lactation(D) All of theseHide Answer(D) All of these

Q. No. 5. Which of these dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria, that contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.(A) Ice cream(B) Yogurt(C) Cottage cheese(D) GelatoHide Answer(B) Yogurt

Q. No. 6. The part of the mammary gland where milk is produced is called:(A) Capillary(B) Teat Cistern(C) Chine(D) AlveolusHide Answer(D) Alveolus

Q.No.7. The Primary Milk carbohydrate is:(A) Leucine(B) Sucrose(C) Arginine(D) LactoseHide Answer(D) Lactose

Q.No.8. The primary Protein in Milk is:(A) Casein(B) Tryptophan(C) Lysine(D) AgrinineHide Answer(A) Casein

Q.No.9. A dairy farmer who delivers Grade A or bottling quality milk to the processing plant is known as the__________.(A) Handler(B) Producer(C) Order taker(D) ConsumerHide Answer(B) Producer

Q.No. 10. Which of these consists of a mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat.(A) Cultured milk(B) Sour cream(C) Heavy cream(D) Half-and-halfHide Answer(D) Half-and-half

Q.No.1. Which of the following has highest protein content ?(A) Oat(B) Ragi(C) Wheat(D) BajraHide Answer(A) Oat

Q.No.2. Which of the following has highest fat content?(A) Rice(B) Bajra(C) Maize(D) OatHide Answer(D) Oat

Q.No.3. Which of the following moisture content is considered safe for storage ?(A) 15%(B) 14%(C) 16%(D) 17%Hide Answer(B) 14%

Q.No.4. Combination of which of the following is known as gluten?(A) Gliadin + Glutelin(B) Gliadin + Lysine(C) Glutelin + Glutelin(D) Lysine + GlutelinHide Answer(A) Gliadin + Glutelin

Q. No. 5.Triticum aestivumis known as(A) Bread wheat(B) Macaroni wheat(C) Club Wheat(D) None of theseHide Answer(A) Bread wheat

Q. No. 6.Tritcum durumis known as(A) Bread wheat(B) Macaroni wheat(C) Club Wheat(D) None of theseHide Answer(B) Macaroni wheat

Q.No.7.Triticum compactumis known as(A) Bread wheat(B) Macaroni wheat(C) Club Wheat(D) None of theseHide Answer(C) Club Wheat

Q.No.8. Which of the following has highest protein content(A) Bread wheat(B) Macaroni wheat(C) Club Wheat(D) None of theseHide Answer(A) Bread wheat

Q.No.9. Which of the following has lowest protein content(A) Bread wheat(B) Macaroni wheat(C) Club Wheat(D) None of theseHide Answer(C) Club wheat

Q.No. 10. Fisher units used to measure(A) Flour colour(B) Damaged starch(C) Flour particle size(D) Protein contentHide Answer(C) Flour particle size

Q.No.1. The MSNF means(A) Milk Solid Not Fat(B) Milk Solid Natural Fat(C) Milk Solid Non Fat(D) Milk Standardized Natural FatHide Answer(A) Milk Solid Not Fat

Q.No.2. Cow milk contains ..% MF and % MSNF(A) 5.0-6.0, 9.0(B) 3.5-4.0, 8.5(C) 3.0-3.5, 9.0(D) 4.5, 8.5Hide Answer(B) 3.5-4.0, 8.5

Q.No.3. Buffalo milk contains ..% MF and % MSNF(A) 5.0-6.0, 9.0(B) 3.5-4.0, 8.5(C) 3.0-3.5, 9.0(D) 4.5, 8.5Hide Answer(A) 5.0-6.0, 9.0

Q.No.4. Goat and sheep milk contains ..% MF and % MSNF(A) 5.0-6.0, 9.0(B) 3.5-4.0, 8.5(C) 3.0-3.5, 9.0(D) 4.5, 8.5Hide Answer(C) 3.0-3.5, 9.0

Q.No.5. Standardized milk contains ..% MF and % MSNF(A) 5.0-6.0, 9.0(B) 3.5-4.0, 8.5(C) 3.0-3.5, 9.0(D) 4.5, 8.5Hide Answer(D) 4.5, 8.5

Q.No.6. Recombined milk contains ..% MF and % MSNF(A) 5.0, 9.0(B) 3.5, 8.5(C) 3.0, 9.0(D) 4.5, 8.5Hide Answer(B) 3.5, 8.5

Q.No.7. Toned milk contains ..% MF and % MSNF(A) 5.0, 9.0(B) 3.5, 8.5(C) 3.0, 8.5(D) 4.5, 8.5Hide Answer(C) 3.0, 8.5

Q.No.8. Double toned milk contains ..% MF and % MSNF(A) 1.5, 9.0(B) 3.5, 8.5(C) 3.0, 8.5(D) 4.5, 8.5Hide Answer(A) 1.5, 9.0

Q.No.9. Skim milk contains ..% MF and % MSNF(A) 1.5, 9.0(B) 3.5, 8.5(C) 3.0, 8.5(D) 0.5, 8.7Hide Answer(D) 0.5, 8.7

Q.No. 10. Which of these consists of a mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat.(A) Cultured milk(B) Sour cream(C) Heavy cream(D) Half-and-halfHide Answer(D) Half-and-half

Q.No.1. The vitamin- A is known as(A) Retinol(B) Thiamine(C) Riboflavin(D) Ascorbic acidHide Answer(A) Retinol

Q.No.2. Precursor of vitamin-A is(A) Methionine(B) - carotene(C) Tryptophan(D) ErgosterolHide Answer(B) - carotene

Q.No.3. Deficiency of vitamin-A leads to(A) Rickets(B) Beriberi(C) Scurvy(D) BlindnessHide Answer(D) Blindness

Q.No.4. Good sources of vitamin-A is/ are(A) Carrot(B) Fish liver oil(C) Spinach(D) All of theseHide Answer(D) All of these

Q.No.5. Fat soluble vitamins is/ are(A) Vitamin-A(B) Vitamin-D(C) Vitamin-E & K(D) All of theseHide Answer(D) All of these

Q.No.6. Vitamin- D increases the absorption of(A) Calcium & Phosphorus(B) Iron & Calcium(C) Sulphur and Potassium(D) Sodium and PhosphorusHide Answer(A) Calcium & Phosphorus

Q.No.7. Deficiency of vitamin-D leads to(A) Rickets(B) Beriberi(C) Scurvy(D) BlindnessHide Answer(A) Rickets

Q.No.8. Vitamin D2 is known as.. and its precursor is.(A) Ergocalciferol and ergosterol(B) Cholecalciferol and 7-dehydrocholesterol(C) Retinol and - carotene(D) None of theseHide Answer(A) Ergocalciferol and ergosterol

Q.No.9. Vitamin D3 is known as.. and its precursor is.(A) Ergocalciferol and ergosterol(B) Cholecalciferol and 7-dehydrocholesterol(C) Retinol and - carotene(D) None of theseHide Answer(B) Cholecalciferol and 7-dehydrocholesterol

Q.No. 10. Good sources of vitamin-D is/are(A) Dairy products(B) Egg(C) Liver and fish oil(D) All of theseHide Answer(D) All of these

Q.No. 1. Asafoetida is adulterated with(A) Resin or gum(B) Fat and oil(C) Water(D) All of theseHide Answer(A) Resin or gum

Q.No. 2. Sugar is adulterated with(A) Chalk powder(B) Fat and oil(C) Sand(D) All of theseHide Answer(A) Chalk powder

Q.No. 3. Cardamom is adulterated with(A) Oil is removed and pods are coated with talcum powder(B) Fat and oil(C) Sand(D) All of theseHide Answer(A) Oil is removed and pods are coated with talcum powder

Q.No. 4. Coffee is adulterated with(A) Saw dust(B) Chicory(C) Ghee(D) All of theseHide Answer(B) Chicory

Q.No. 5. Coriander Powder is adulterated with(A) Saw dust(B) Horse dung powdered(C) Cow dung(D) Wooden powderHide Answer(B) Horse dung powdered

Q.No. 6. Ghee is adulterated with(A) Vanaspathi(B) Oil(C) Artificial fat(D) Rancid fatHide Answer(A) Vanaspathi

Q.No. 7. Saffron is adulterated with(A) Maize fibres dried(B) Wheat fibres dried(C) Cassia bark(D) Marigold dried flowerHide Answer(A) Maize fibres dried

Q.No. 8. Common salt is adulterated with(A) White powdered stone or chalk(B) White dried leaves(C) Cassia bark(D) Talcum powderHide Answer(A) White powdered stone or chalk

Q.No. 9. Cinnamon is adulterated with(A) Bombax bark(B) Soil(C) Cassia bark(D) Dried leavesHide Answer(C) Cassia bark

Q.No. 10. Honey is adulterated with(A) Fat(B) Molasses (Sugar and water)(C) Juice concentrate(D) Dried cow dungHide Answer(B) Molasses (Sugar and water)

Q.No.1. The most important quality attributes which responsible for colour of the potato chips is(A) Starch(B) Proteins(C) Reducing sugars(D) Vitamin CHide Answer(C) Reducing sugars

Q.No.2. Average energy value of carbohydrates in food is(A) 3 kcal/g(B) 4 kcal/g(C) 5 kcal/g(D) 6 kcal/gHide Answer(B) 4 kcal/g

Q.No.3. Principal sugar present in milk is(A) Maltose(B) Lactose(C) Lactic(D) GlucoseHide Answer(B) Lactose

Q.No.4. Unit of Basal Metabolic Rate is(A) K cal/g/hr(B) Cal/kg/hr(C) K cal/kg/min(D) K cal/kg/hrHide Answer(D) K cal/kg/hr

Q.No.5. Fruit rich in fats is(A) Citrus(B) Avocado(C) Guava(D) ApricotHide Answer(B) Avocado

Q.No.6. Cobalt is present in which of the following vitamins:(A) Vitamin B1(B) Vitamin B12(C) Vitamin B5(D) Vitamin DHide Answer(B) Vitamin B12

Q.No.7. Richest source of vitamin C is:(A) Orange(B) Citrus(C) Aonla(D) BaelHide Answer(C) Aonla

Q.No.8. Potatoes for processing should have low(A) Reducing sugars(B) Dry matter(C) Specific gravity(D) ProteinsHide Answer(A) Reducing sugars

Q.No.9. Richest source of riboflavin is(A) Papaya(B) Mango(C) Bael(D) KarondaHide Answer(C) Bael

Q.No. 10. Richest source of iron is(A) Mango(B) Bael(C) Pomegranate(D) Dry KarondaHide Answer(D) Dry Karonda

Q.No. 1. Fruits used for eradication of scurvy disease is:(A) Guava(B) Aonla(C) Mango(D) CitrusHide Answer(B) Aonla

Q.No. 2. Grapes are rich in(A) Citric acid(B) Ascorbic acid(C) Tartaric acid(D) Mallic acidHide Answer(C) Tartaric acid

Q.No. 3. The richest source of fat is(A) Coconut(B) Walnut(C) Cashew nut(D) BananaHide Answer(B) Walnut

Q.No. 4. Which of the following is anti-sterility vitamin?(A) Vitamin A(B) Vitamin B(C) Vitamin C(D) Vitamin EHide Answer(B) Walnut

Q.No. 5. Rich source of vitaminB1(thiamin) is(A) Grape(B) Banana(C) Cashew nut(D) GuavaHide Answer(B) Banana

Q.No. 6. Amaranth leaves are rich in(A) Vitamin A(B) Vitamin B(C) Vitamin C(D) Vitamin EHide Answer(A) Vitamin A

Q.No. 7. Carrot is a rich source of(A) Protein(B) Fat(C) Carotene(D) CarbohydratesHide Answer(C) Carotene

Q.No. 8. Elephants Foot Yam is rich source of vitamin(A) A and B(B) B and C(C) C and D(D) Only BHide Answer(A) A and B

Q.No. 9. Spinach is rich in(A) Vitamin A(B) Vitamin B(C) Vitamin C(D) Vitamin EHide Answer(A) Vitamin A

Q.No. 10. Chillies are rich source of(A) Vitamin A(B) Vitamin B(C) Vitamin A and C(D) Vitamin E and DHide Answer(C) Vitamin A and C

Q.No. 1. FSSAI stands for:(A) Food Safety and Standards Authority of India(B) Food Safety Satisfy All India(C) Food Safely Storage Authority of India(D) Food Storage Standards Authority of IndiaHide Answer(A) Food Safety and Standards Authority of India

Q.No. 2. Food Safety and Standards Act, 2006 - passed by Indian Parliament and notified on:(A) 24th July, 2006(B) 24th June, 2006(C) 24th August, 2006(D) 24th November, 2006Hide Answer(C) 24th August, 2006

Q.No. 3. Food Safety and Standards Act, 2006 - operationalised on:(A) 5th August, 2007(B) 5th August, 2011(C) 5th August, 2012(D) 5th August, 2013Hide Answer(B) 5th August, 2011

Q.No. 4. How many acts are repealed by Food Safety and Standards Act, 2006(A) 4(B) 5(C) 7(D) 8Hide Answer(D) 8 The acts repealed are: 1. The Prevention of Food Adulteration Act, 1954 2. The Fruit Products Order, 1955 3. The Meat Food Products Order, 1973 4. The Vegetable Oil Products (Control) Order, 1947 5. The Edible Oils Packaging (Regulation) Order, 1998 6. The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967 7. The Milk and Milk Products Order, 1992 8. Essential Commodities Act, 1955 (in relation to food)

Q.No. 5. Which of these are responsible for the implementation of FSSAI:(A) Ministry of Health & Family Welfare(B) Ministry of Food Processing Industries(C) Department of Agriculture & Cooperation(D) Directorate General of Health ServicesHide Answer(A) Ministry of Health & Family Welfare

Q.No. 6. Agencies involved behind Plant Quarantine (Regulation of Import into India) Order, 2003(A) Ministry of Health & Family Welfare(B) Ministry of Food Processing Industries(C) Department of Agriculture & Cooperation(D) Directorate General of Health ServicesHide Answer(C) Department of Agriculture & Cooperation

Q.No. 7. Standards on Weight and Measurement Act 1976 comes under(A) Ministry of Health & Family Welfare(B) Ministry of Food Processing Industries(C) Department of Agriculture & Cooperation(D) Department of Legal MetrologyHide Answer(D) Department of Legal Metrology

Q.No. 8. Bureau of Indian Standards Act, 1986 comes under(A) Department of Consumer Affairs, Govt. of India(B) Directorate of Marketing and Inspection(C) Department of Agriculture & Cooperation(D) Department of Legal MetrologyHide Answer(A) Department of Consumer Affairs, Govt. of India

Q.No. 9. AGMARK Act 1937 comes under(A) Department of Consumer Affairs, Govt. of India(B) Directorate of Marketing and Inspection(C) Department of Agriculture & Cooperation(D) Department of Legal MetrologyShow Answer

Q.No. 10. Export (Quality Control and Inspection) Act, 1963 comes under(A) Department of Consumer Affairs, Govt. of India(B) Directorate of Marketing and Inspection(C) Export Inspection Council of India(D) Department of Legal MetrologyHide Answer(C) Export Inspection Council of India

Q.No. 1. ISO stands for(A) Indian Standards Organization(B) International Organization for Standardization(C) Indian Organization for Standardization(D) International Standard OfficesHide Answer(B) International Organization for Standardization

Q.No. 2. ISO 9000:2005 Quality management systems deals with(A) Fundamentals and vocabulary(B) Customer satisfaction(C) Guidelines for performance improvements(D) RequirementsHide Answer(A) Fundamentals and vocabulary

Q.No. 3. ISO 9001:2008 Quality management systems deals with(A) Fundamentals and vocabulary(B) Customer satisfaction(C) Guidelines for performance improvements(D) RequirementsHide Answer(D) Requirements

Q.No. 4. ISO 9004:2009 Quality management systems deals with(A) Fundamentals and vocabulary(B) Customer satisfaction(C) Guidelines for performance improvements(D) RequirementsHide Answer(C) Guidelines for performance improvements

Q.No. 5. ISO 19011: 2011 Quality management systems deals with(A) Specifications with Guidance for use(B) Customer satisfaction(C) Guidelines for performance improvements(D) Guidelines for quality and/or environmental management systems auditingHide Answer(D) Guidelines for quality and/or environmental management systems auditing

Q.No. 6. Which of these IS/ISO 9000 standard is meant for certification(A) IS/ISO 9001:2008(B) IS/ISO 9000:2005(C) IS/ISO 9004:2009(D) IS/ISO 19011:2011Hide Answer(A) IS/ISO 9001:2008Provides an opportunity to increase value to the activities of the organizationImprove the performance of processes/activities continuallySatisfaction of customersAttention to resource managementImplementation of statutory and regulatory requirements related to product/servicesBetter management control

Q.No. 7. ISO 14001:2004 systems deals with(A) Environmental management systems General guidelines on principles, system and supporting techniques(B) Environmental labels and declarations General principles(C) Guidelines for performance improvements(D) Environmental Management Systems Specifications with Guidance for useHide Answer(D) Environmental Management Systems Specifications with Guidance for use

Q.No. 8. ISO 9000 standards was first released in(A) 1987(B) 1990(C) 1992(D) 1995Hide Answer(A) 1987

Q.No. 9. BIS stands for(A) Bharat Import Standards(B) Bureau of Indian Standards(C) Bureau of Indian System(D) Bureau of International StandardsHide Answer(B) Bureau of Indian Standards

Q.No. 10. What is the role of BIS in ISO 9000(A) National Standards Body of India(B) Founder member of ISO(C) Represents India, in ISO(D) All of theseHide Answer(D) All of these

Q.No. 1. Asafoetida is adulterated with(A) Resin or gum(B) Fat and oil(C) Water(D) All of theseHide Answer(A) Resin or gum

Q.No. 2. Sugar is adulterated with(A) Chalk powder(B) Fat and oil(C) Sand(D) All of theseHide Answer(A) Chalk powder

Q.No. 3. Cardamom is adulterated with(A) Oil is removed and pods are coated with talcum powder(B) Fat and oil(C) Sand(D) All of theseHide Answer(A) Oil is removed and pods are coated with talcum powder

Q.No. 4. Coffee is adulterated with(A) Saw dust(B) Chicory(C) Ghee(D) All of theseHide Answer(B) Chicory

Q.No. 5. Coriander Powder is adulterated with(A) Saw dust(B) Horse dung powdered(C) Cow dung(D) Wooden powderHide Answer(B) Horse dung powdered

Q.No. 6. Ghee is adulterated with(A) Vanaspathi(B) Oil(C) Artificial fat(D) Rancid fatHide Answer(A) Vanaspathi

Q.No. 7. Saffron is adulterated with(A) Maize fibres dried(B) Wheat fibres dried(C) Cassia bark(D) Marigold dried flowerHide Answer(A) Maize fibres dried

Q.No. 8. Common salt is adulterated with(A) White powdered stone or chalk(B) White dried leaves(C) Cassia bark(D) Talcum powderHide Answer(A) White powdered stone or chalk

Q.No. 9. Cinnamon is adulterated with(A) Bombax bark(B) Soil(C) Cassia bark(D) Dried leavesHide Answer(C) Cassia bark

Q.No. 10. Honey is adulterated with(A) Fat(B) Molasses (Sugar and water)(C) Juice concentrate(D) Dried cow dungHide Answer(B) Molasses (Sugar and water)