| Post Name | JUNIOR INSTRUCTOR (SC/ST&ST Only) BAKER & CONFECTIONER - IT |
|---|---|
| Question Paper Code | 088/2021 |
| Category Code | 299/2018 |
| Date of Test | 16 July 2021 |
| Medium of Question | ENGLISH |
| Exam Type | OMR Examination |
| Total Questions | 100 |
1
Which of the following leavening agents need an acid to activate ?
Answer
C. Baking soda
2
ISI
Select the correct answer using the codes given below :
Answer
A. Only 1
3
Which of the following ļ¬our has more gluten content ?
Answer
A. All purpose ļ¬our
4
Which leavening agent is a combination of baking soda and cream of tartar ?
Answer
A. Baking powder
5
The correct statement among the following is
Answer
D. Eggs function as emulsiļ¬ers, add color and ļ¬avour in baked products
6
Which of the following statements are correct about role of water ?
Answer
A. Water helps in gluten formation
7
Why is a shortening used in baking ?
Answer
A. To shorten gluten strands in wheat
8
The baking ingredient that allows the dough to rise is called
Answer
Question Cancelled
9
The difference between frosting and icing is
Answer
D. Icing is thinner, glossier while frosting is thick and ļ¬uffy
10
The type of dough used most often to create cream puffs and Ć©clairs is
Answer
B. pĆ¢te Ć choux
11
Which of the following statement about margarine is correct ?
Answer
B. It is an inexpensive butter substitute
12
What is the function of milk in bread making ?
Answer
C. Increases volume and contributes colour
13
Three main functions of salt in baking
Answer
A. Fermentation, dough conditioning and ļ¬avour
14
The major ingredient in confectionery is
Answer
C. Sugar
15
Which are the different methods of cake making ?
Answer
D. Melting, Whisking, All-in-one and Creaming method
16
The ingredient used in the production of gum and jelly products
Answer
D. Gelatin and Pectin
17
Identify the major classiļ¬cation of confectionery.
Answer
B. Sugar, chocolate, milk-based and ļ¬our confectionery
18
The process used to extend shelf life of food products is called
Answer
C. Food preservation
19
Butter and margarine are examples of which type of solutions ?
Answer
B. Emulsion
20
In ice cream and whipped topping, food foam is produced with
Answer
A. Carbohydrates
21
The compound which is not used as a gelling agent
Answer
B. Lecithin
22
When sugar is heated it turns brown due to
Answer
A. Caramelization
23
The ļ¬avour enhancer used in food preparation is
Answer
D. MSG
24
What type of chocolate candy is named after its resemblance to a type of fungus ?
Answer
A. Trufļ¬e
25
The type of pot used to prevent burning while heating chocolate is
Answer
A. Double boiler
26
When cane sugar is heated to make candy, it breaks down into which of the following
2 sugars ?
Answer
A. Dextrose and Fructose
27
What is correct method to check for doneness of a cake ?
Answer
B. Insert a toothpick
28
What type of candy is made primarily with groundnuts and sugar cooked together ?
Answer
Question Cancelled
29
The 4 primary areas of food safety hazards to consider are
Answer
A. Biological, Chemical, Physical and Allergenic
30
The alterations that can occur during handling, processing or storage of food are
Answer
C. Rancidity, softening and degradation
31
The boiling point of water is
Answer
B. 100.00Ā°C
32
The process of starch gelatinization takes place in the presence of
Answer
C. Water and heat
33
The most widely used food additive in commercial foods for ļ¬avour enhancement is
Answer
A. Monosodium glutamate
34
The natural catalysts for chemical reactions in foods are
Answer
B. Enzymes
35
The bright photosynthetic pigment present in fruits and vegetables is
Answer
A. Carotene
36
The major organic acid present in lemons is
Answer
B. Ascorbic acid
37
What is best description of an OTG ?
Answer
D. It is an oven, toaster and grill
38
Pound cakes are different from other cakes as they do not contain
Answer
A. Leavening agent
39
The temperature range maintained in an oven is
Answer
C. 120 ā 260Ā°C
40
Meat fat is rich in
Answer
A. Saturated fatty acids
41
The full form of HFCS is
Answer
A. High Fructose Corn Syrup
42
The correct sequence of sugar cookery are
Answer
B. Thread, soft ball, hard ball and crack
43
Which ingredient makes an Angel cake rise ?
Answer
A. Beaten egg whites
44
The types of chocolates depend on the amount of
Answer
D. All of the above
45
Which of the following volatile oil is present in ginger ?
Answer
A. Gingerol
46
The steps involved in bread making are
Answer
D. Mixing, rising, kneading, baking, cooling
47
Crescent shaped breads made from layered yeast leavened dough are called
Answer
B. Croissants
48
The place of origin of bread pudding is
Answer
D. United Kingdom
49
The ingredient responsible for chewiness of a cookie is
Answer
A. Moisture
50
The temperature at which sugar caramelization takes place is
Answer
C. 320 ā 338Ā°C
51
Rosettes are a type of
Answer
A. Fried cookies
52
Parchment paper is used for
Answer
D. None of these
53
At what temperature range do eggs coagulate ?
Answer
A. 60 to 65
54
Gelato is a
Answer
B. Ice Cream
55
What is Marzipan ?
Answer
A. Dough made from ground almonds, sugar, egg whites and ļ¬avouring
56
The basic ingredient for soufļ¬e mix is
Answer
D. Confectionerās custard
57
Ricotta is a type of
Answer
A. Cheese
58
Which one of the following is used in aerated bread for leavening ?
Answer
A. Carbon di oxide
59
The process of allowing yeast dough to rise just before baking is called
Answer
A. Prooļ¬ng
60
The protein which gives strength and elasticity to batter/dough is
Answer
B. Gluten
61
What do bacteria need to survive ?
Answer
C. Warmth, food, moisture and time
62
Storing hot food at too low temperature can result in
Answer
C. Food poisoning
63
Which of the following food is subjected to Pasteurization ?
Answer
A. Milk
64
Vinegar and cheese are products of
Answer
B. Bacterial fermentation
65
Thickeners used in food preparations are
Answer
B. Guar gum, agar, starch
66
The common accompaniment for tea and coffee are
Answer
A. Cookies and biscuits
67
Identify the correct statement about function of food additives.
Answer
B. Improve keeping quality, enhance nutritional value and acceptance
68
An example of natural antioxidant is
Answer
C. Vitamin C
69
A natural alternate sweetener is
Answer
A. Stevia
70
Which of the following best describes Cookies ?
Answer
C. Cookies are soft and dense in texture
71
The methods used for preservation of foods are
Answer
B. Canning, freezing, drying and salting
72
Custard and pudding are examples of
Answer
B. Indirect steaming
73
Which of the following statement is the correct description for Pastry ?
Answer
D. It is a dough of ļ¬our, water and shortening that may be savoury or sweetened
74
Dry heat methods of cooking includes
Answer
A. Grilling, roasting, baking
75
Which of the following is not a normal constituent of jelly ?
Answer
D. Fruit pulp
76
Which of the following food additives is added to margarine during processing to
prevent rancidity ?
Answer
C. Antioxidants
77
Food is judged on the basis of
Answer
D. All of the above
78
The term food refers to
1. What nourishes the body
2. Gives satisfaction
3. Eliminates hunger
4. Renews strength
Select the correct answer using the codes given below :
Answer
D. All of the above
79
The confectionery industry comprises of
Answer
B. Chocolate confectionery, Sugar confectionery and Gum products
80
The correct description for
Answer
D. Choice within menu
81
What is the full form of BIS ?
Answer
A. Bureau of Indian Standards
82
Common salt is composed of
Answer
A. Sodium and chloride
83
Yeast is used in
Answer
C. Beer brewing and baking industry
84
Plum cake refers to a wide range of cakes made with
Answer
B. Dried or fresh fruit
85
Enzymes produced during yeast fermentation convert
Answer
D. Sugar into alcohol
86
Oiling the surface of a fermenting dough
Answer
A. Prevents formation of a crust
87
Salt is used in bread due to the following reason
Answer
D. Modiļ¬es ļ¬avour, strengthens gluten and gives crust color
88
Granola bars are made from the following ingredients
Answer
B. Rolled oats, nuts, honey or brown sugar and dried fruit
89
In food industry moulds are used in making
1. Soya sauce
2. Curd
3. Curing cheese
4. ldli
Select the correct answer using the codes given below :
Answer
D. All of these
90
The certificates of quality given to a food product in the Indian market is/are
1. AGMARK
2. ISI
Select the correct answer using the codes given below :
Answer
B. Both 1 and 2
91
Pastry cream is thickened with
Answer
B. Eggs and starch
92
French bread and hard rolls are examples of
Answer
A. Lean dough products
93
Most cookies are made using which mixing method ?
Answer
C. Creaming method
94
Which of the following are examples of an acid ?
Answer
C. Lemon juice and buttermilk
95
Which of the following are the two types of aeration methods used in making cakes
and sponges ?
Answer
A. Mechanical and chemical
96
Which is the best temperature for storing fresh cream ?
Answer
C. 5 ā 8Ā°C
97
Which of the following ingredient must be used in higher amount to make a crispy
cookie ?
Answer
A. Sugar
98
Fritters are made from
Answer
B. Batter or Dough
99
Crepes require no leavening agent because they are
Answer
C. Paper thin
100
Egg whites are used in baking which of the following cakes ?
Answer
D. Angel cake
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