Objective type questions on Food Science (General-11)

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

Show Answer

(A) Satvic food

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

Show Answer

(B) Rajasic food

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

Show Answer

(C) Tamasic food

Objective type questions on Food Science (General-10)

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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(A) Fat soluble materials
It is the plastids that contain fat soluble material such as fat-soluble vitamins and fat-soluble pigments including chlorophyll and carotenoids

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

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(A) Middle lamella

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

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(B) Non-nutritive substances

Objective type questions on Cereal Technology (General-5)

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

Show Answer

(C) Both are true

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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(A) Elastic and substance is called gluten……… to develop glutein in dough

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

Show Answer

(A) Low flour lipid requires more mixing

Objective type questions on Cereal Technology (General-4)

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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(C) Danis biscoctus

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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(D) Koekje, Dutch word

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

Show Answer

(B) Different

Objective type questions on Cereal Technology (General-3)

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

Show Answer

(A) Endosperm

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

Show Answer

(C) Germ

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

Show Answer

(B) Bran

Objective type questions on Food Science (General-9)

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

Show Answer

(B) Heat

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

Show Answer

(C) Unfermented tea

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

Show Answer

(C) 95-105⁰C

Objective type questions on Egg Science (General-2)

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

Show Answer

(A) Pseudomonas fluorescens

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

Show Answer

(B) Acinetobacter spp.

Objective type questions on Cereal Technology (General-2)

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

Show Answer

(A) Gliadin and glutenin

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

Show Answer

(B) Alcohol

Objective type questions on Food Science (General-7)

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%

Show Answer

(A) 10%; 10%

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%

Show Answer

(C) 40%; 25%

Objective Type Question on Food Irradiation

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

Show Answer

(D) All of these
Spices are the most commonly irradiated food. Other commercially-available irradiated foods are a variety of fruits and vegetables, rice, potatoes, onions, sausage, and dried fish

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

Show Answer

(B) Gray (Gy)

Objective Type Question on Food Safety-3

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

Show Answer

(A) Resin or gum

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

Show Answer

(A) Chalk powder

Objective Type Question on Food Safety-2

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

Show 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) Requirements

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(A) Fundamentals and vocabulary

Objective Type Question on Food Safety-I

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

Show 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, 2006

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Objective type questions on Food Science (General-6)

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

Show Answer

(B) Aonla

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

Show Answer

(C) Tartaric acid

Objective type questions on Food Science (General-5)

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

Show 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/g

Show Answer

(B) 4 kcal/g

Objective type questions on Food Science: Vitamins Part-I

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

Show Answer

(A) Retinol

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

Show Answer

(B) β- carotene

Objective type questions on Dairy Science (General-2)

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

Show 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, 8.5

Show Answer

(B) 3.5-4.0, 8.5

Objective type questions on Dairy Science (General-1)

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%

Show 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) Rancid

Show Answer

(A) Malty

Objective type questions on Meat Science (General-2)

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

Show Answer

(D) All of these
Proteolysis 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) Streptococcus

Show Answer

(A) Lactobacillus and Leuconostoc

Objective type questions on Meat Science (General-1)

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

Show Answer

(D) Moraxella

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

Show Answer

(D) Lactobacillus