| Post Name | JUNIOR INSTRUCTOR (FOOD PROCESSING SECTOR) |
|---|---|
| Department | INDUSTRIAL TRAINING |
| Question Paper Code | 042/2015 |
| Date of Test | 4 March 2015 |
| Medium of Question | ENGLISH |
| Exam Type | OMR Examination |
| Total Questions | 100 |
1
“Brewers Dried Yeast” is a by-product of —————— industry.
Answer
B. Beer
2
Surfactants may act as —————— in food.
Answer
D. Emulsifier
3
Main Reason behind packaging bread in plastic :
Answer
B. To prevent drying out
4
Vitamin Ke also known as:
Answer
A. Menaquinine
5
The enzymatic browning is due to the oxidation of phenols to :
Answer
C. Orthoquinones
6
Phenylthiocarbamide is related to:
Answer
D. Taste
7
Chicory is made out of :
Answer
B. Cichorium Intybus
8
Expand HFCS:
Answer
C. High Fructose Corn Syrups
9
Food product prototype is the important step in:
Answer
C. NPD
10
Sensory evaluation is related to:
Answer
D. Taste
11
The process which gelatinized starch get converted liquid to.gel is called as :
Answer
C. Retrogradation
12
Which one ig an emulsion?
Answer
A. Mayonnaise
13
‘Joule heating’ is aleo known as :
Answer
D. Ohmic heating
14
Citrus sinensis is the scientific name of :
Answer
B. Sweet orange
|
15
High dose of ethylene leads to :
Answer
A. Ripening of fruit
16
———— 15 a metabolic process in which carbohydrate and related compounds are oxidised
with release of energy.
Answer
B. Fermentation
17
The principal acid present in apple :
i
Answer
C. Malic acid
18
The anti-staling agent used in bread making :
Answer
A. Glycerolipids
19
The enzyme present in pineapple : |
Answer
B. Bromelain
20
Bleaching agent used in the manufacture of wheat flour :
Answer
C. Acetone peroxide
21
Macaroni is made out of : }
Answer
B. Wheat |
22
TVF is made from :
Answer
A. Soy
23
What is the packaging technique used for fresh or minimally processed foods?
Answer
C. MAP
24
The pungent principle in chillies is due to an alkaloid called :
|
Answer
B. Capsaicin
25
———-are those in which the content has been modified from the standard egg.
|
Answer
C. Designer eggs
26
Ageing temperature of meat :
Answer
A. 0.5°—2°C
27
Pearl Essence is a by-product of :
Answer
C. Fish
28
What is acidulants?
Answer
C. Additive
29
“Barrier technology” is also known as:
Answer
B. Hurdle technology
30
Example of marinade :
Answer
A. Vinegar
31
Consumption of inadequately preserved and improperly refrigerated fish causes :
|
Answer
B. Histamine fish poisoning
32
Expand AFD: |
Answer
C. Accelerated Freeze Drying
33
‘Winterisation’ is related to:
Answer
A. Oils
34
WMP stand for :
Answer
B. Whole Milk Powder
35
The process of separation of proteins, gums, phospholipids ete from the oil refining process is
called as : 7
Answer
C. Degumming
36
Viruses that. can infect bacteria are called :
Answer
A. Bacteriophage
37
Gas produced during fermentation :
Answer
C. COs
38
Favism is caused by:
Answer
A. Broad beans
39
HPLC stand for :
Answer
B. High Performance Liquid Chromatography
40
The device helps to detect the odour and flavour of food sample :
|
Answer
A. Electronic nose
41
What is the use of enrober in food industry?
|
Answer
D. 'To coat a food item with another
42
MPN stand for:
Answer
A. Most Probable Number
43
Phosphatase test is used in the analysis of : .
Answer
C. Milk
44
Chinese Restaurant Syndrome is associated with : | |
Answer
B. Glutamates
|
45
What is the reason for blanching vegetables prior to freezing?
|
Answer
B. To denature enzymes
46
Homofermenter bacteria converts carbohydrate to :
Answer
D. Lactic acid '
47
In which year the FSSAI act came into effect?
Answer
C. 2006
48
The enzyme used in the coagulation of milk : |
Answer
A. Chymosin
49
Central AGMARK Laboratory situated in:
Answer
C. Nagpur
50
Green vegetables subjected to heat processing and storage turn from bright green to dull
olive brown colour due to the conversion of chlorophyll to :
Answer
C. Pheophytins
51
Sl. Mesophilic bacteria hives ata temperature of:
Answer
B. 20-46°C .
52
MIFPO stand for:
Answer
A. Meat Food Product Order
53
Percentage of fat present in cow milk : |
Answer
A. 3%
54
Liver sausage is an example for :
Answer
A. Cooked sausage
55
Temperature-time combination of HTST pasteurisation :
Answer
A. 72°C for 15 min
56
The study of fungi is called as ;
Answer
A. Mycology
57
The colouring matter used in the butter making process ;
Answer
C. Annatto
58
The preservation technique using radiation is also known as :
Answer
B. Cold sterilization
59
Basidiomycetes fungi are commonly known as:
Answer
C. Club fungi
60
The inability to digest the sugar found in milk leads to:
.
Answer
D. Latose intolerance
61
Eukaryotic bacteria do not contains : :
Answer
A. Mesozomes
62
The main photosynthetic pigment of spirulina :
Answer
C. Phycocyanin
63
Specific gravity of milk :
Answer
A. 1.028 — 1.030
64
MSG is used as:
Answer
A. Flavour enhancer
65
Lathyrism is caused by :
Answer
A. Grass pea
66
———_—-is a micronutrient. |
Answer
A. Flourine
67
Tannins are also called as:
Answer
B. Gallotannic acid
68
The deficiency disorder caused by protein :
Answer
C. Kwashiorker
69
Which packaging material has less chance to decompose?
Answer
B. Glass
70
Vacreation refers to:
Answer
C. Vacuum pasteurization
71
Freon 12 is used as: |
Answer
B. Refrigerant |
72
The complete active enzyme, consisting of both the protein and the cofactor, is called : |
Answer
A. Holoenzyme
73
Answer
C. Aspergillus flavus
74
Time-temperature combination for Thermization :
Answer
A. 63-65°C for 15 sec
75
How much percentage of lactic starter is added in cultured buttermilk?
Answer
C. 1%
76
What is SWMA?
Answer
A. Solid Waste Management Act
77
Organisms grow at refrigeration temperature is called as: |
Answer
C. Psychrophilic Bacteria
78
Salinometer is used to measure :
Answer
C. Salt content
79
Citrus fruits are rich in —————— vitamin.
Answer
A. Vitamin C
80
Sauerkraut ia made out of:
Answer
C. Cabbage
81
Which one of the following Indian rivers forms an estuary?
Answer
D. Narmada
82
The Bodo language is spoken in which of the following States of India :
Answer
C. Assam
83
Which type of soil is used for plantations of Tea, Coffee, Spices and fruits?
Answer
D. Forest soil
84
The State with highest population growth rate as per 2011 census :
Answer
C. Meghalaya
85
'Garibi hatao’ is the slogan of :
Answer
D. Fifth Five Year Plan |
42/2015 12 | A
86
‘Annapurna’ scheme started by the Govt. in 1999-2000 is to provide :
Answer
B. Food to senior citizens
87
Rani Gaidiliu is associated with : |
Answer
A. Civil Disobedience Movement
88
In which session of Indian National Congress Tri-colour flag was accepted as the official flag |
of congress : |
Answer
A. Lahore
89
All Indian Kisan Sabha (AIKS) was formed in the year :
Answer
D. 1936
90
Which Act passed by the British Govt. introduced provincial autonomy?
Answer
C. Govt. of India Act of 1935
91
When Quit India movement was launched who was the President of Indian National
Congress?
Answer
A. Abul Kalam Azad
92
. The committee enquired and submitted its report of IPL spot fixing scandal :
Answer
B. Justice Mudgal Committee
93
_ 93. Which film won the Oscar Award for the best film for 2014?
Answer
C. 12 years a slave
94
Which film star was selected by the Election Commission as its National Icon for the Lok
Sabha elections in 2014?
Answer
A. Aamir Khan
95
Who built St. Angelo Fort at Kannur?
|
Answer
B. . The Portuguese
96
Gabriel Garcia Marquez was awarded Nobel Prize for his work :
Answer
D. One Hundred Years of Solitude
97
The last temple consecrated by Sree Narayana Guru is :
|
Answer
A. Kalavan Kode
98
‘Moksha Pradeepam' is the work of :
|
Answer
D. Brahmananda Sivayogi |
99
Whose Autobiography is 'Ente Jeevitha-Smaranakal?
Answer
B. Mannathu Padmanaphan |
100
Who organized Villuvandi Strike in 1893?
Answer
B. Ayyankali |
Discussion
Ask a doubt or share a tip.
No comments yet — start the discussion.