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

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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

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(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

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(B) Aonla

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

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(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

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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

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

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(A) Retinol

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

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(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

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(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

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(B) 3.5-4.0, 8.5

Objective type questions on Cereal Technology (General-1)

Q.No.1. Which of the following has highest protein content ?
(A) Oat
(B) Ragi
(C) Wheat
(D) Bajra

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(A) Oat

Q.No.2. Which of the following has highest fat content?
(A) Rice
(B) Bajra
(C) Maize
(D) Oat

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(D) Oat