| Post Name | JUNIOR INSTRUCTOR - BAKERY AND CONFECTIONARY |
|---|---|
| Department | INDUSTRIAL TRAINING |
| Question Paper Code | 069/2018 |
| Date of Test | 21 June 2018 |
| Medium of Question | ENGLISH |
| Exam Type | OMR Examination |
| Total Questions | 100 |
1
Which state in India touches the boundaries of the largest number of other states ?
Answer
B. Uttar Pradesh
2
Petrology deals with __________
Answer
B. Study of rocks in the Earth’s crust
3
The lowest layer of the atmosphere is __________
Answer
C. Troposphere
4
An estuary is a __________
Answer
D. Broad channel where sea and river waters mingle
5
The highest Mountain peak situated in India is __________
Answer
A. Godwin Austen (K2)
6
Indian subcontinent lies __________
Answer
B. Wholly in Northern Hemisphere
7
Maximum human population of the world belongs to __________
Answer
C. Cocasian
8
Which of the following is regarded as perennial crop __________
Answer
Question Cancelled
9
Name the shipyard situated on the Konkan Coast __________
Answer
C. Kandla
10
Which one of the following is not a form of precipitation __________
Answer
B. Fog
11
Total number of rivers in Kerala are __________
Answer
C. 44
12
The longest river in Kerala is __________
Answer
A. Periyar
13
Which is an east flowing river in Kerala __________
Answer
A. Kabani
14
‘Sahodara Sangam’ was founded by __________
Answer
B. Ayyappan
15
The Editor of Mitavadi was __________
Answer
C. C.Krishnan
16
The famous temple entry proclamation (1936) was issued by __________
Answer
D. Sri Chithira Tirunal Balarama Varma
17
The last viceroy of India was __________
Answer
A. Mount Batten
18
‘Sarvodaya Day’ is observed every year on __________
Answer
B. 30th January
19
The 14th President of India is __________
Answer
C. Ram Nath Kovind
20
The first Woman Player to cross 6000 runs in ODI Cricket World Cup is __________
Answer
D. Mithali Raj
21
Bread is made out of __________
Answer
A. Yeast
22
Brown bread is made out of __________
Answer
A. Atta
23
By stone milling __________ is obtained
Answer
Question Cancelled
24
Yeast acts with sugar forming __________ and alcohol
Answer
B. CO 2
25
Primary fermentation and secondary fermentation together is known as __________ fermentation
Answer
D. Bulk
26
The last operation of fermentation in bread making is known as __________
Answer
D. Final Proof
27
__________ is the percentage of moisture in the atmosphere
Answer
B. Humidity
28
Rope, mold and __________ is a bread disease
Answer
A. Staling
29
Mold in bread is caused due to the __________ born bacteria
Answer
B. Soil
30
WAP means Water Absorption __________
Answer
B. Power
31
Extraction rate of Atta is __________ percentage
Answer
A. 100%
32
The insoluble protein are gluten and __________
Answer
Question Cancelled
33
Potassium bromate gives __________ to the dough
Answer
B. Strength
34
GMS stands for __________ mono stearate
Answer
A. Glycerol
35
Scientific name of yeast is saccharomyces __________
Answer
A. Cerevisiae
36
Yeast was discovered by __________
Answer
B. Louis Pasteur
37
Vitamin __________ is found in yeast food
Answer
A. B
38
__________ is the yeast food
Answer
B. Sugar
39
Yeast is killed at __________ Degree Centigrade
Answer
Question Cancelled
40
Yeast is active in __________ temperate
Answer
C. Room
41
Epidermis is the __________ most layer of wheat grain
Answer
B. Outer
42
Epidermis, epicarp and endocarp together is known as __________
Answer
A. Peri carp
43
Testa gives the __________ matter to the wheat grain
Answer
B. Colour
44
__________ layer separates the endosperm and embryo
Answer
A. Epithelial
45
Patent flour is obtained from __________ roller
Answer
C. Break
46
The flour obtained from reduction rollers are known as __________
Answer
C. Straight run flour
47
Starch in flour is __________ Percentage
Answer
B. 70%
48
Gelatinization of starch take place at __________ degree Fahrenheit
Answer
B. 140
49
Under fermentation causes due to lack of __________ of bread
Answer
A. Volume
50
Pale Crust colour is due to __________ fermentation
Answer
B. Over
51
Too much of sugar causes __________ colour to bread
Answer
C. Dark
52
Slicing of hot bread cause __________ Texture
Answer
B. Poor
53
Aspergillus niger is a __________ mold
Answer
B. Black
54
Mold spores enter through the __________ on the surface of bread
Answer
Question Cancelled
55
The main staling are crust staling and __________ staling
Answer
B. Crumb
56
Germ is__________ (percentage) of wheat
Answer
B. 2%
57
The lighter impurities of wheat are removed by __________
Answer
B. Aspirator
58
Flour is kneaded with __________ to form gluten
Answer
B. Water
59
Fresh compressed yeast has an aroma of __________
Answer
B. Ripe apple
60
Bakers dozen is __________ Nos
Answer
B. 13
61
Baking temperature of sponge cake is __________ degree Fahrenheit
Answer
A. 350
62
Preparations of puff pastry the ratio of flour and fat is __________
Answer
B. 1:1
63
Icing used for wedding cake is __________
Answer
A. Royal icing
64
Swiss roll is made out of __________
Answer
C. Fatless Sponge
65
Jam tart is made of __________
Answer
B. Short crust pastry
66
The ratio of flour and fat in cookies is __________
Answer
Question Cancelled
67
Soft ball consistency of sugar is __________ degree Fahrenheit
Answer
B. 240
68
Dark coloured sugar syrup with thick consistency used for fruit cake is known as
Answer
B. Treacle
69
Fat content of margarine __________
Answer
B. 85%
70
White solid fat obtained from pork __________
Answer
B. Lard
71
__________ is found around the kidney of beef or lamb
Answer
B. Suet
72
Substitute of butter containing 85% of fat is __________
Answer
C. Margarine
73
White with 100% fat content with high melting point
Answer
B. Pastry Fat
74
Fat used to prepare very light cakes and sponges
Answer
D. Special cake fat A
75
Butter contain 82% Fat __________ water 2% protein and 2% minerals
Answer
B. 14%
76
Egg consist of 12% shell 58% __________ 30% yolk
Answer
B. Egg White
77
Eggs used for baking are shelled egg and __________
Answer
B. Frozen egg
78
Production or incorporation of gases in a baked product is
Answer
B. Leavening
79
Baking powder is combination of sodium bicarbonate and __________ salt
Answer
C. Acid
80
Combination of fast and slow acting baking powder
Answer
B. Double Action
81
__________ is obtained from corn and soya bean oil
Answer
D. Lecithin
82
Cake crust too dark due to
Answer
Question Cancelled
83
Sinking of fruit in fruit cake due to
Answer
B. Too thin Batter
84
Ideal temperature for ice cream storage
Answer
A. −5 to −6 degree Fahrenheit
85
Personal hygiene refers good health, working habits and __________
Answer
A. Personal Grooming
86
Fire needs the basic three things like oxygen __________ and fuel
Answer
B. Heat
87
Cuts and burns must be covered with __________
Answer
B. Water proof dressing
88
Care of hands comes under __________
Answer
B. Personal hygiene
89
Finger nails must be kept __________
Answer
B. Clean
90
The chill room is used for preserving __________ goods
Answer
B. Perishable
91
Hygiene is the science and practice of preserving __________
Answer
B. Health
92
Cereals are stored in a __________ storage place
Answer
B. Dry
93
Garbage must be collected in __________
Answer
C. Dust bin
94
Energy value of carbohydrate is __________ calorie
Answer
B. 4
95
Food poisoning symptoms will appear with in __________ hours of taking affected food
Answer
B. 6 hrs
96
Hair must be covered with __________ in the kitchen
Answer
B. Hair cap
97
__________ should not be worn while working in the kitchen
Answer
C. Jewellery
98
KOT stands for kitchen order__________
Answer
B. Ticket
99
Chef Patissier is __________
Answer
D. Pastry Chef
100
Croissant is a type __________ rolls
Answer
C. Breakfast
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