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