Objective Type Question on Food Safety-6

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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(A) economic viability; environmental sustainability; social acceptability; food safety and quality
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. 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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(A) Mandatory standards and voluntary standards

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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(D) Codex Alimentarius Standards

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

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(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

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(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

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(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

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(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

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(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

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(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

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(A) Endosperm

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

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(C) Germ

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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(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

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(B) Heat

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

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(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

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(C) 95-105⁰C

Objective type questions on Food Science (General-8)

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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(C) Beat Root

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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(D) Tomato

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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(A) Berries

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.

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(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.

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(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

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(A) Gliadin and glutenin

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

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(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%

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(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%

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(C) 40%; 25%

Objective Type Question on Food Safety-4

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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(A) Legal Standards

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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(B) Company standards

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

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(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

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(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

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(A) Resin or gum

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

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(A) Chalk powder

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

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(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

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(B) 4 kcal/g