Food Science and Technology

Objective Type Question on Food Safety-7

noreply@blogger.com (ghanshyamabrol) — Fri, 31 May 2019 07:09:00 +0000

Q.No.1. Which of the following factor of food is considered as intrinsic factor from food safety point of view

(A) Water activity (a_w)
(B) Relative humidity
(C) Temperature
(D) Vapour pressure

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Q.No.2. The person suffering from which of the following disease can work inside food processing industry
(A) Diarrhoea
(B) Vomiting
(C) Excessive hair fall
(D) None of the above

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Q.No.3. Which of the following factors contributing to food poisoning
(A) Food prepared too far in advance
(B) Cooling food too slowly
(C) Not re-heating food to high enough temperatures
(D) All of the above

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Q.No.4. Who among the following is most at risk to food poisoning
(A) Elder people
(B) Toddlers, babies, and pregnant women
(C) Individuals who are already unwell
(D) All of the above

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Q. No. 5. The term ‘due diligence’ means
(A) Food is contaminated and not safe to eat
(B) Food is contaminated but safe to eat in due course of time
(C) A food is prepared doing everything to safeguard consumer health
(D) A food is prepared got contaminated and re-processed to remove contamination

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Q. No. 6 Which of the following is correct procedure for storage of food products
(A) Raw material and cooked food can be kept at same place
(B) It is better to keep food product with outer package in the storage
(C) Follow the principle first in first out (FIFO)
(D) Cleaning material such as detergents should not be stored in a separate area

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Q. No. 7. What can be potential hazards in refrigerated storage
(A) Bacterial growth
(B) Cross contamination
(C) Food beyond date marking
(D) All of the above

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Q. No. 8 Which of the following is not ideal regarding the refrigerated storage
(A) Maintain temperatures of 0-5°C
(B) Do not place hot foods directly in the refrigerator as this will cause the temperature of the refrigerator to rise above 5°C
(C) Do not defrost and clean the fridge or freezer box regularly
(D) Do not overload the fridge as cold air needs to be allowed to circulate

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Q. No. 9. Which of the following is not recommended practice related to “Use by dates” in pre-packed food
(A) it is found on high risk foods likely to cause food poisoning
(B) It is a good practice to sell food past its “use by date”
(C) The food should be disposed of immediately once it is past its “use by date”
(D) None of the following

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Q. No. 10. Which of the following is not recommended practice related to “Best before dates” – indicates the date until the food may be in its best condition. .
(A) These usually appear on canned, dried and frozen products
(B) It is NOT an automatic offence to sell products past their “best before dates”, but their quality might be compromised
(C) Both of the above
(D) None of the above

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Objective Type Question on Food Safety-6

noreply@blogger.com (ghanshyamabrol) — Fri, 17 May 2019 10:06:00 +0000

Q.No.1. What are the pillars of Good Agricultural Practices (GAP)

(A) economic viability; environmental sustainability; social acceptability; food safety and quality
(B) economic viability; social acceptability; food safety and quality
(C) social acceptability; food safety and quality
(D) economic viability; environmental sustainability

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Q.No.2. Food laws are classified into
(A) Mandatory standards and voluntary standards
(B) Preventive standards and hygienic standards
(C) Safety standards and security standards
(D) General standards and potential standards

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Q.No.3. Which of the following are voluntary standards
(A) Food Safety and Standards Act, 2006
(B) The Essential Commodities Act, 1955
(C) The Insecticides Act, 1968
(D) Codex Alimentarius Standards

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Q.No.4. Which of the following are mandatory standards
(A) Codex Alimentarius Standards
(B) BIS Standards and Specifications
(C) Consumer Protection Act, 1986
(D) Food Safety and Standards Act, 2006

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Q. No. 5. The aim behind FSSAI establishment was/ were
(A) To establish a single reference point for all matters relating to food safety and standards
(B) To move from multi- level, multi- departmental control to a single line of command
(C) To establish an independent statutory authority
(D) All of the above

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Q. No. 6 What is/are the mandate behind the establishment of FSSAI, 2006
(A) To lay down science based standards for food articles
(B) To regulate their manufacture, storage, distribution, sale and import
(C) To ensure availability of safe and wholesome food for human consumption
(D) All of the above

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Q. No. 7. How much women candidates are necessary in “Composition of Food Authority” in FSSAI
(A) Out of twenty-two members, three shall be women
(B) Out of twenty-two members, two shall be women
(C) Out of twenty-two members, one-third shall be women
(D) Out of twenty-two members, one-fourth shall be women

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Q. No. 8 How many Referral Food Laboratories are there in FSSAI
(A) 4
(B) 5
(C) 36
(D) 39

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Q. No. 9. How much time it will take to get FSSAI license once all the documentation and fees paying is done
(A) Within 30 days
(B) Within 60 days
(C) Within 80 days
(D) Within 10 days

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Q. No. 10. In which format licence is issued
(A) Format A
(B) Format B
(C) Format C
(D) Format D

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Objective Type Question on Food Safety-5

noreply@blogger.com (ghanshyamabrol) — Thu, 16 May 2019 09:31:00 +0000

Q.No.1. How many principles are there in food preservation to keep food safe and stable

(A) 4
(B) 5
(C) 3
(D) 6

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Q.No.2. First Principle of Food Preservation states that
(A) Prevention or delay of microbial decomposition
(B) Prevention or delay of self-decomposition
(C) Prevention of damage from insect, pest, rodents etc.
(D) Production of value added products

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Q.No.3. Second Principle of Food Preservation states that
(A) Prevention or delay of microbial decomposition
(B) Prevention or delay of self-decomposition
(C) Prevention of damage from insect, pest, rodents etc.
(D) Production of value added products

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Q.No.4. Third Principle of Food Preservation states that
(A) Prevention or delay of microbial decomposition
(B) Prevention or delay of self-decomposition
(C) Prevention of damage from insect, pest, rodents etc.
(D) Production of value added products

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Q. No. 5. Good Manufacturing Practices (GMP) Regulations for foods was published in ………………..year, which is often referred to as the “Umbrella GMP”
(A) 1969
(B) 1979
(C) 1989
(D) 1999

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Q. No. 6 GMP regulation contains definitions, where meaning of “shall” is
(A) desirable but not absolutely essential
(B) requirement is mandatory
(C) both of the above depending on situation
(D) Always changes with industrial operations

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Q. No. 7. GMP regulation contains definitions, where meaning of “should” is
(A) desirable but not absolutely essential
(B) requirement is mandatory
(C) both of the above depending on situation
(D) Always changes with industrial operations

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Q. No. 8 GMP is promulgated by
(A) UNDP (United Nation Development Programme)
(B) FSSAI (Food Safety and Standards Authority of India)
(C) WHO (World Health Organisation)
(D) US Food and Drug Administration (FDA)

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Q. No. 9. GMP is also termed as “cGMP” where “c” stands for
(A) cooperative action
(B) corresponding
(C) contaminated
(D) current

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Q. No. 10. What is the main role of GMP
(A) To have the product every time better than previous one
(B) To have the same quality as the unit tested in the laboratory
(C) It is implemented after the manufacturing process is completed
(D) GMP is marketing strategy to attract the attention of people

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Objective type questions on Food Science (General-11)

noreply@blogger.com (ghanshyamabrol) — Tue, 16 Jan 2018 11:48:00 +0000

Q.No.1. All fresh food, which help individual to clear, peaceful and harmonious is called

(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) All of the above

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Q.No.2. The food that stimulate the nervous system and speed up metabolism
(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) All of the above

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Q.No.3. Food, which are stale, decayed, decomposed, boiled, over-cooked, re-cooked and processed is called
(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) All of the above

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Q.No.4. Fresh milk is
(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) None of these

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Q. No. 5. Khoa is
(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) None of these

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Q. No. 6 Fast foods, alcohol and drugs
(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) None of these

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Q. No. 7. …………… are high in micronutrient density and low in fat content
(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) None of these

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Q. No. 8 ………….. are low in micronutrient density and high in fat content
(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) None of these

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Q. No. 9. Which food diminish our life-force
(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) None of these

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Q. No. 10. Which of these is correct
(A) Satvic food means pure
(B) Rajasic food means stimulating
(C) Tamasic food means dull
(D) All of these

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Objective type questions on Food Science (General-10)

noreply@blogger.com (ghanshyamabrol) — Fri, 05 Jan 2018 11:33:00 +0000

Q.No.1. Plastids contain

(A) Fat soluble materials
(B) Protein soluble materials
(C) Carbohydrate soluble materials
(D) Fat insoluble materials

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Q.No.2. “Cementing” material between adjacent cells is
(A) Middle lamella
(B) Vacuole
(C) Lignin
(D) Cell sap

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Q.No.3. Phytochemicals are
(A) Nutritive substances
(B) Non-nutritive substances
(C) Both above
(D) None of the above

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Q.No.4. The central metal of chlorophyll is
(A) Calcium
(B) Iron
(C) Magnesium
(D) Florine

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Q. No. 5. Pectins are polymer of
(A) Sugar and acid derivatives
(B) Protein and fat
(C) Carbohydrates and protein
(D) Carbohydrate and fat

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Q. No. 6 The natural enzyme “Pectin methyl esterase” present in fruits is deactivated at
(A) 10 ˚C
(B) 30 ˚C
(C) 50 ˚C
(D) 80 ˚C

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Q. No. 7. Calcium pectates are
(A) Fat insoluble
(B) Water insoluble
(C) Water soluble
(D) All of the above

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Q. No. 8 Chlorophyll is green in colour while Pheophytin is …………… in colour
(A) Yellow
(B) Red
(C) Black
(D) Brown

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Q. No. 9. Colour due to anthocyanins are highly sensitive to
(A) pH
(B) Water
(C) Heat
(D) Oil

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Q. No. 10. Tannins are soluble in
(A) Oil
(B) Water
(C) Both above
(D) None of the above

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Objective type questions on Cereal Technology (General-5)

noreply@blogger.com (ghanshyamabrol) — Wed, 22 Feb 2017 09:52:00 +0000

Q.No.1. Which of the following is true
(A) For bread making a hard wheat flour containing a high level of protein is required
(B) For biscuit making wheat flour with low protein is desirable
(C) Both are true
(D) Both are false

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Q.No.2. Wheat flour with water becomes
(A) Elastic and substance is called gluten
(B) Weak and substance is called lipid
(C) Hard and unable to cook
(D) Wet and difficult to cook

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Q.No.3. Lipid content in flour results
(A) Low flour lipid requires more mixing
(B) More flour lipid requires more mixing
(C) Low flour lipid requires less mixing
(D) Lipid has no effect on dough formation

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Q.No.4. During dough formation following results
(A) Sulphydryl bond (-SH) cleave to disulphide bond (S-S)
(B) Dislphide bond cleave to sulphydryl bond
(C) Concentration of dislphide becomes more
(D) Concentration of sulphydryl becomes less

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Q. No. 5. Bread flour is
(A) High in protein content
(B) Low in protein content
(C) Prepared from semolina
(D) Mixed flour with chickpea

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Q. No. 6. Self raising flour is
(A) Flour with low protein content
(B) Hard wheat upto 20% can be used
(C) Moisture content should not exceed 13.5%
(D) All of the above

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Q. No. 7. All purpose flour is
(A) Made from hard wheat
(B) Made from a combination of hard and soft wheat
(C) Contains moderate protein
(D) All of the above

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Q. No. 8. Biscuit flour is
(A) Made from weak wheat
(B) Has low protein content
(C) Dough having more extensibility but less spring
(D) All of the above

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Q. No. 9. Flour dough extensibility may be increased by
(A) Treating with a proteolytic enzyme
(B) Use of reducing agent Sulphur dioxide
(C) Addition of sodium metabisulphite
(D) All of the above

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Q. No. 10. Cake flour is
(A) Very fine structure flour
(B) Undameaged starch garnules
(C) Unattacked by amylolytic enzyme
(D) All of the above

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Objective type questions on Cereal Technology (General-4)

noreply@blogger.com (ghanshyamabrol) — Mon, 20 Feb 2017 09:50:00 +0000

Q.No.1. The word biscuit has been derived from Latin word means “baked twice” is
(A) Danis biscuit
(B) Danis discoctus
(C) Danis biscoctus
(D) Danis bisuitoe

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Q.No.2. The term cookies derived from
(A) Cookie, Latin word
(B) Cookie, Dutch word
(C) Koekje, Latin word
(D) Koekje, Dutch word

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Q.No.3. Cookies and biscuits are same
(A) Same
(B) Different
(C) Both of these
(D) None of these

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Q.No.4. Cookies are type of product
(A) Chemically leavened
(B) Air leavened
(C) Fermented
(D) Non-leavend

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Q. No. 5. Cookies are made from
(A) Weaker dough
(B) Fermented dough
(C) Strong dough
(D) Fermented dough

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Q. No. 6. The level of salt in cookies is ……….. than biscuits
(A) Equal
(B) More
(C) Less
(D) Depends on quality of salt

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Q. No. 7. The level of shortening in cookies is…………than biscuits
(A) Equal
(B) More
(C) Less
(D) Depends on type of shortenings

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Q. No. 8. The level of sugar in cookies is…………than biscuits
(A) Equal
(B) More
(C) Less
(D) None

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Q. No. 9. For cookies the ……………...spread is desired
(A) Low
(B) No
(C) High
(D) Rough

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Q. No. 10. High spread in cookies is achieved by
(A) Fine sugar
(B) Coarse sugar
(C) Salts
(D) Jaggery

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Objective type questions on Cereal Technology (General-3)

noreply@blogger.com (ghanshyamabrol) — Sun, 19 Feb 2017 03:35:00 +0000

Q.No.1. Which portion of wheat is rich in starch
(A) Endosperm
(B) Bran
(C) Germ
(D) None

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Q.No.2. Which portion of wheat is rich in sugar
(A) Endosperm
(B) Bran
(C) Germ
(D) Aleurone layer

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Q.No.3. Which portion of wheat is rich in cellulose and hemicellulose
(A) Endosperm
(B) Bran
(C) Germ
(D) Aleurone layer

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Q.No.4. Which portion of wheat is rich in riboflavin
(A) Endosperm
(B) Bran
(C) Germ
(D) Aleurone layer

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Q. No. 5. Which portion of wheat is rich in niacin
(A) Endosperm
(B) Bran
(C) Germ
(D) Aleurone layer

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Q. No. 6. Which portion of wheat is rich in thiamin
(A) Endosperm
(B) Scutellum
(C) Embryo
(D) Aleurone layer

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Q. No. 7. The spoilage of cereals is mainly because of
(A) Moulds
(B) Bacteria
(C) Yeast
(D) Virus

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Q. No. 8. Which of the following has highest in fiber content
(A) Oat
(B) Bajra
(C) Wheat
(D) Barley

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Q. No. 9. Which of the following has highest in fat content
(A) Oat
(B) Bajra
(C) Wheat
(D) Barley

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Q. No. 10. Which of the following has highest in minerals content
(A) Oat
(B) Bajra
(C) Wheat
(D) Barley

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Objective type questions on Food Science (General-9)

noreply@blogger.com (ghanshyamabrol) — Fri, 17 Feb 2017 10:44:00 +0000

Q.No.1. Canning of fruits and vegetables is a ………………process
(A) Cold
(B) Heat
(C) Irradiation
(D) Microwave

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Q.No.2. Green tea is ……………
(A) Orthodox tea
(B) Fermented tea
(C) Unfermented tea
(D) Semi-fermented tea

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Q.No.3. The best temperature for the preparation coffee is
(A) 75-85⁰C
(B) 85-95⁰C
(C) 95-105⁰C
(D) 105-115⁰C

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Q.No.4. Low temperature storage of potatoes results in
(A) Sweet
(B) Have more sugar
(C) Have more starch
(D) Both a & b

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Q. No. 5. Scalding of vegetables is a
(A) Freezing treatment
(B) Irradiation
(C) Fermentation
(D) Heat treatment

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Q. No. 6. Corn syrup is a mixture of
(A) Dextrose and maltose
(B) Dextrose and galactose
(C) Galactose and maltose
(D) Glucose and galactose

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Q. No. 7. Strong flour is recommended for
(A) Cookies
(B) Cakes
(C) Bread
(D) All of the above

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Q. No. 8. Principle protein of rice is
(A) Zein
(B) Oryzenin
(C) Glutenin
(D) Lysine

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Q. No. 9. Principle protein of maize is
(A) Zein
(B) Oryzenin
(C) Glutenin
(D) Lysine

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Q. No. 10. The white portions of meat muscle refers to
(A) Vitamins
(B) Minerals
(C) Fat
(D) Carbohydrates

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Objective type questions on Food Science (General-8)

noreply@blogger.com (ghanshyamabrol) — Thu, 03 Nov 2016 11:11:00 +0000

Q.No.1. Which of these is not a Low Acid Foods (pH 5.3 and above)
(A) Pea
(B) Corn
(C) Beat Root
(D) Lime

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Q.No.2. Which of these is not a Medium Acid Foods (pH 5.3-4.5)
(A) Spinach
(B) Asparagus
(C) Pumpkin
(D) Tomato

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Q.No.3. Which of these is not an Acid Foods (pH 4.5-3.7)
(A) Berries
(B) Pear
(C) Pineapple
(D) Sauce

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Q.No.4. Which of these is not High Acid Foods (pH Below 3.7)
(A) Berries
(B) Sauerkraut
(C) Pickle
(D) Sauce

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Q. No. 5. Antibiotic “Nissin” is produced by
(A) Achromobacter perolens
(B) Pseudomonas graveolens
(C) Pseudomonas mucidolens
(D) Streptococcus lactis

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(D) Streptococcus lactis

Q. No. 6. Antibiotic “Subtilin” is produced by
(A) Bacillus subtilis
(B) Enterobacter cloacae
(C) Pseudomonas mucidolens
(D) Escherichia coli

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(A) Bacillus subtilis

Q. No. 7. Citric acid is produced by
(A) Aspergillus niger
(B) Enterobacter cloacae
(C) Pseudomonas mucidolens
(D) Escherichia coli

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A) Aspergillus niger

Q. No. 8. Antibiotic “Bacitracin” is produced by
(A) Bacillus subtilis
(B) Cladosporium
(C) Mucor
(D) Penicillium

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(A) Bacillus subtilis

Q. No. 9. Antibiotic “Polymyxin B” is produced by
(A) Sporotrichum
(B) Cladosporium
(C) Bacillus polymyxa
(D) Penicillium

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(C) Bacillus polymyxa

Q. No. 10. Antibiotic “Streptomycin” is produced by
(A) Sporotrichum
(B) Streptomyces fradiae
(C) Streptomyces griseus
(D) Penicillium

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(C) Streptomyces griseus

Objective type questions on Egg Science (General-2)

noreply@blogger.com (ghanshyamabrol) — Tue, 03 May 2016 05:00:00 +0000

Q.No.1. Green rot in egg is caused by
(A) Pseudomonas fluorescens
(B) Acinetobacter spp.
(C) Proteus melanovogenes
(D) Serratia spp.

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Q.No.2. Colourless rot in egg is caused by
(A) Pseudomonas fluorescens
(B) Acinetobacter spp.
(C) Proteus melanovogenes
(D) Serratia spp.

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Q.No.3. Black rot in egg is caused by
(A) Pseudomonas fluorescens
(B) Acinetobacter spp.
(C) Proteus melanovogenes
(D) Serratia spp.

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Q.No.4. Red rot in egg is caused by
(A) Pseudomonas fluorescens
(B) Acinetobacter spp.
(C) Proteus melanovogenes
(D) Serratia spp.

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Q. No. 5. Mustiness in eggs is caused by bacteria:
(A) Achromobacter perolens
(B) Pseudomonas graveolens
(C) Pseudomonas mucidolens
(D) All of these

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Q. No. 6. Hay odor in eggs is caused by
(A) Achromobacter perolens
(B) Enterobacter cloacae
(C) Pseudomonas mucidolens
(D) Escherichia coli

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Q. No. 7. Fishy odour in eggs is caused by
(A) Achromobacter perolens
(B) Enterobacter cloacae
(C) Pseudomonas mucidolens
(D) Escherichia coli

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Q. No. 8. Fungal red rot in eggs is caused by
(A) Sporotrichum
(B) Cladosporium
(C) Mucor
(D) Penicillium

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Q. No. 9. Fungal black rot in eggs is caused by
(A) Sporotrichum
(B) Cladosporium
(C) Mucor
(D) Penicillium

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Q. No. 10. Fungal dark green spots in eggs is caused by
(A) Sporotrichum
(B) Cladosporium
(C) Mucor
(D) Penicillium

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Objective type questions on Cereal Technology (General-2)

noreply@blogger.com (ghanshyamabrol) — Sun, 04 Oct 2015 09:37:00 +0000

Q.No.1. Gluten is viscous and elastic in nature and is combination of
(A) Gliadin and glutenin
(B) Glutenin and starch
(C) Albumin and Globulin
(D) Globulin and gliadin

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Q.No.2. Gliadin is soluble in
(A) Salt
(B) Alcohol
(C) Dilute acid and alkali
(D) Sugar

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Q.No.3. Glutenin is soluble in
(A) Salt
(B) Alcohol
(C) Dilute acid and alkali
(D) Sugar

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Q.No.4. Nature of Gliadin is
(A) Viscous
(B) Elastic
(C) Extensive
(D) Tough

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Q. No. 5. Nature of glutenin is
(A) Viscous
(B) Elastic
(C) Extensive
(D) Tough

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Q. No. 6. Gliadin generally contains………..numbers disulfide bond
(A) No
(B) Odd
(C) Even
(D) Less

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Q. No. 7. Glutenin generally contains………..numbers disulfide bond
(A) No
(B) Odd
(C) Even
(D) Less

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Q. No. 8. Gliadin forms ……….. disulfide bond
(A) Intermolecular
(B) Intramolecular
(C) Both above
(D) None of these

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Q. No. 8. Glutenin forms ……….. disulfide bond
(A) Intermolecular
(B) Intramolecular
(C) Both above
(D) None of these

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Q.No. 10. Molecular weight of glutenin is
(A) 30-70 kDa
(B) 70-90 kDa
(C) 30-90 kDa
(D) 120-200 kDa

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Objective type questions on Food Science (General-7)

noreply@blogger.com (ghanshyamabrol) — Sat, 05 Sep 2015 12:58:00 +0000

Q.No.1. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in RTS are
(A) 10%; 10%
(B) 15%; 10%
(C) 15%; 15%
(D) 10%; 15%

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Q.No.2. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in squash are
(A) 10%; 40%
(B) 25%; 40%
(C) 40%; 25%
(D) 40%; 15%

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Q.No.3. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in cordial are
(A) 20%; 40%
(B) 25%; 30%
(C) 40%; 25%
(D) 30%; 25%

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Q.No.4. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in crush are
(A) 45%; 25%
(B) 55%; 25%
(C) 40%; 25%
(D) 30%; 25%

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Q. No. 5. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in syrup are
(A) 65%; 25%
(B) 55%; 25%
(C) 45%; 25%
(D) 25%; 25%

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Q. No. 6. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in fruit nectar (except orange/ pineapple) are
(A) 15%; 25%
(B) 15%; 20%
(C) 25%; 25%
(D) 15%; 15%

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Q.No.7. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in orange/ pineapple nectar are
(A) 15%; 45%
(B) 15%; 40%
(C) 25%; 25%
(D) 15%; 35%

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Q.No.8. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in sweetened juices are
(A) 15%; 85%
(B) 15%; 40%
(C) 10%; 85%
(D) 15%; 35%

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Q.No.9. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in lime RTS are
(A) 15%; 5%
(B) 15%; 10%
(C) 10%; 5%
(D) 15%; 15%

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Q.No. 10. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in unsweetened juice are
(A) Natural; 5%
(B) Natural: 100%
(C) 10%; Natural
(D) 15%; Natural

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Objective Type Question on Food Safety-4

noreply@blogger.com (ghanshyamabrol) — Wed, 26 Aug 2015 03:49:00 +0000

Q.No.1. Out of these quality standards which are mandatory standards
(A) Legal standards
(B) Company standards
(C) Industry standards
(D) Grade standards

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Q.No.2. Which of these standards are responsible for trade-mark or symbol of product quality by keeping image of consumer by the industry
(A) Legal standards
(B) Company standards
(C) Industry standards
(D) Grade standards

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Q.No.3. Which of these standards established by pressure of market organization and where legel standards are not involved
(A) Legal standards
(B) Company standards
(C) Industry standards
(D) Grade standards

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Q.No.4. Consumer standards are also known as
(A) Legal standards
(B) Company standards
(C) Industry standards
(D) Grade standards

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Q. No. 5. Voluntary standards are known as
(A) Legal standards
(B) Company standards
(C) Industry standards
(D) Grade standards

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Q. No. 6. What are the standards to determine quality
(A) Subjective methods
(B) Objective methods
(C) Both methods
(D) None of these

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Q.No.7. Which of these is not a Random type of sampling
(A) Simple random sampling
(B) Cluster sampling
(C) Composite sampling
(D) Quota sampling

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Q.No.8. Which of these is not a Non-Random type of sampling
(A) Judgment sampling
(B) Restricted sampling
(C) Systematic sampling
(D) Haphazard sampling

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Q.No.9. Microscopic methods includes
(A) Adulteration and contamination
(B) Differentiation between cell type, tissue type and microorganism
(C) Both of these
(D) None of these

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Q.No. 10. Organoleptic estimation is a
(A) Microscopic method
(B) Chemical method
(C) Objective method
(D) Subjective method

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Objective Type Question on Food Irradiation

noreply@blogger.com (ghanshyamabrol) — Mon, 16 Mar 2015 09:49:00 +0000

Q.No. 1. Out of these which is/are irradiated for sterilization purpose:
(A) Spices
(B) Potatoes
(C) Rice
(D) All of these

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Q.No. 2. Units for radiation energy is
(A) Radura
(B) Gray (Gy)
(C) Percentage
(D) MeV

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Q.No. 3. Cold sterilization is also called as
(A) Freezing
(B) Chilling
(C) Vacuum cooling
(D) Irradiation

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Q.No. 4. Most common source of food irradiation is/ are
(A) Cobalt-60 and cesium-137
(B) Unknown source
(C) UV light
(D) Sun light

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Q.No. 5. Which of these radiation is recommended for food sterilization
(A) X rays
(B) Beta radiation
(C) UV rays
(D) Gamma radiation

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Q.No. 6. Radurization is
(A) Use of low radiation 0.75 – 2.5 kGy
(B) Use of 2.5 – 10 kGy radiation dose
(C) Use of high radiation dose 10- 25 kGy
(D) Pasteurization without radiation

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Q.No. 7. Radicidation is
(A) Use of low radiation 0.75 – 2.5 kGy
(B) Use of 2.5 – 10 kGy radiation dose
(C) Use of high radiation dose 10- 25 kGy
(D) Pasteurization without radiation

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Q.No. 8. Radappertization is
(A) Use of low radiation 0.75 – 2.5 kGy
(B) Use of 2.5 – 10 kGy radiation dose
(C) Use of high radiation dose 10- 25 kGy
(D) Pasteurization without radiation

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Q.No. 9. One Gray (Gy) dose of radiation is equal to
(A) 1 joule of energy absorbed per kg of food material
(B) 1 joule of energy absorbed per g of food material
(C) 1 joule of energy absorbed per 100 g of food material
(D) 1 joule of energy absorbed per 100 kg of food material

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Q.No. 10. Symbol use for irradiated food is called as
(A) Radiate
(B) Green dot
(C) Radura
(D) Irradiator
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Objective Type Question on Food Safety-3

noreply@blogger.com (ghanshyamabrol) — Thu, 18 Dec 2014 10:58:00 +0000

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

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

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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 these

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

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

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

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

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

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

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

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Objective Type Question on Food Safety-2

noreply@blogger.com (ghanshyamabrol) — Wed, 17 Dec 2014 15:25:00 +0000

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

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

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

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

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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 auditing

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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 19011:2011

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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 use

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

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

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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 these

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Objective Type Question on Food Safety-I

noreply@blogger.com (ghanshyamabrol) — Sat, 13 Dec 2014 14:38:00 +0000

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 India

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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, 2006

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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, 2013

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Q.No. 4. How many acts are repealed by Food Safety and Standards Act, 2006
(A) 4
(B) 5
(C) 7
(D) 8

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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 Services

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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 Services

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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 Metrology

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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 Metrology

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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 Metrology

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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 Metrology

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Objective type questions on Food Science (General-6)

noreply@blogger.com (ghanshyamabrol) — Sat, 13 Dec 2014 13:07:00 +0000

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

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

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

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

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Q.No. 5. Rich source of vitamin B₁ (thiamin) is
(A) Grape
(B) Banana
(C) Cashew nut
(D) Guava

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

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

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Q.No. 8. Elephant’s Foot Yam is rich source of vitamin
(A) A and B
(B) B and C
(C) C and D
(D) Only B

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

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

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Objective type questions on Food Science (General-5)

noreply@blogger.com (ghanshyamabrol) — Fri, 12 Dec 2014 04:17:00 +0000

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 C

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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/g

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

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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/hr

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

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

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

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

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

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

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Objective type questions on Food Science: Vitamins Part-I

noreply@blogger.com (ghanshyamabrol) — Sat, 14 Jun 2014 06:21:00 +0000

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

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

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

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

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

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

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

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

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

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

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Objective type questions on Dairy Science (General-2)

noreply@blogger.com (ghanshyamabrol) — Sun, 02 Mar 2014 06:28:00 +0000

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 Fat

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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, 8.5

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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, 8.5

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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, 8.5

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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, 8.5

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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, 8.5

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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, 8.5

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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, 8.5

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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, 8.7

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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-half

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Objective type questions on Cereal Technology (General-1)

noreply@blogger.com (ghanshyamabrol) — Sat, 22 Feb 2014 10:31:00 +0000

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

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

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

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

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Q. No. 5. Triticum aestivum is known as
(A) Bread wheat
(B) Macaroni wheat
(C) Club Wheat
(D) None of these

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Q. No. 6. Tritcum durum is known as
(A) Bread wheat
(B) Macaroni wheat
(C) Club Wheat
(D) None of these

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Q.No.7. Triticum compactum is known as
(A) Bread wheat
(B) Macaroni wheat
(C) Club Wheat
(D) None of these

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

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

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

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Objective type questions on Dairy Science (General-1)

noreply@blogger.com (ghanshyamabrol) — Thu, 30 Jan 2014 11:12:00 +0000

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%

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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) Rancid

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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 cheese

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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 these

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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) Gelato

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

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

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

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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) Consumer

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Objective type questions on Meat Science (General-2)

noreply@blogger.com (ghanshyamabrol) — Tue, 28 Jan 2014 09:39:00 +0000

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 these

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

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

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

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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 lividium

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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 lividium

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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 lividium

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

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

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

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