Objective Type Question on Food Safety-5

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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(C) 3
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. 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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(A) Prevention or delay of microbial decomposition

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

Show Answer

(B) Prevention or delay of self-decomposition

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

Show Answer

(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 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

Show Answer

(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

Show Answer

(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

Show Answer

(A) Berries

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 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

Show Answer

(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

Show Answer

(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

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

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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

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

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(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

Show Answer

(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