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

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(B) Prevention or delay of self-decomposition

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