Saturday, 11 January 2014

Objective type questions on Food Science (General-2)


Q.No. 1. “Clinching” a term related to
(A) Freezing
(B) Canning
(C) Fermentation
(D) Drying
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Q.No.2. Hypobaric storage is mostly used for
(A) Fruits
(B) Vegetables
(C) Nuts
(D) Cut Flowers
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Q.No.3. CFTRI is situated at
(A) Delhi
(B) Luckhnow
(C) Pune
(D) Mysore
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Q.No.4. Lye peeling is done at
(A) 75°C
(B) 93°C
(C) 84°C
(D) 105°C
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Q.No.5. Which is an anti-hemorrhagic vitamin?
(A) Vitamin-A
(B) Vitamin-K
(C) Vitamin-E
(D) Vitamin-C
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Q.No.6. Which is known as vinegar bacteria?
(A) Lactobacillus
(B) Acetobactor
(C) Clostridium
(D) Bacillus
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Q.No.7. The term pH stand for
(A) Presence of Hydrogen
(B) Positive Hydrogen
(C) Potential of Hydrogen
(D) Power of Hydrogen
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Q.No.8. Solution of salt in water is called as
(A) Vinegar
(B) Cider
(C) Juice
(D) Brine
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Q.No.9. The water activity (aw) of pure water is
(A) 0.54
(B) 0.71
(C) 0.92
(D) 1.0
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Q.No.10. Staphylococcus aureus does not produce enterotoxin
(A) pH below 6.0
(B) pH 6.5
(C) pH 7.5
(D) pH 5.0
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