Objective type questions on Food Science (General-11)

Q.No.1. All fresh food, which help individual to clear, peaceful and harmonious is called

(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) All of the above

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(A) Satvic food

Q.No.2. The food that stimulate the nervous system and speed up metabolism
(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) All of the above

Show Answer

(B) Rajasic food

Q.No.3. Food, which are stale, decayed, decomposed, boiled, over-cooked, re-cooked and processed is called
(A) Satvic food
(B) Rajasic food
(C) Tamasic food
(D) All of the above

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(C) Tamasic food

Objective type questions on Food Science (General-10)

Q.No.1. Plastids contain

(A) Fat soluble materials
(B) Protein soluble materials
(C) Carbohydrate soluble materials
(D) Fat insoluble materials

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(A) Fat soluble materials
It is the plastids that contain fat soluble material such as fat-soluble vitamins and fat-soluble pigments including chlorophyll and carotenoids

Q.No.2. “Cementing” material between adjacent cells is
(A) Middle lamella
(B) Vacuole
(C) Lignin
(D) Cell sap

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(A) Middle lamella

Q.No.3. Phytochemicals are
(A) Nutritive substances
(B) Non-nutritive substances
(C) Both above
(D) None of the above

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(B) Non-nutritive substances

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 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

Objective type questions on Food Science (General-7)

Q.No.1. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in RTS are
(A) 10%; 10%
(B) 15%; 10%
(C) 15%; 15%
(D) 10%; 15%

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(A) 10%; 10%

Q.No.2. As per FSSAI (earlier FPO) minimum standards for TSS and fruit pulp/ juice content in squash are
(A) 10%; 40%
(B) 25%; 40%
(C) 40%; 25%
(D) 40%; 15%

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(C) 40%; 25%

Objective Type Question on Food Safety-4

Q.No.1. Out of these quality standards which are mandatory standards
(A) Legal standards
(B) Company standards
(C) Industry standards
(D) Grade standards

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(A) Legal Standards

Q.No.2. Which of these standards are responsible for trade-mark or symbol of product quality by keeping image of consumer by the industry
(A) Legal standards
(B) Company standards
(C) Industry standards
(D) Grade standards

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(B) Company standards

Objective Type Question on Food Irradiation

Q.No. 1. Out of these which is/are irradiated for sterilization purpose:
(A) Spices
(B) Potatoes
(C) Rice
(D) All of these

Show Answer

(D) All of these
Spices are the most commonly irradiated food. Other commercially-available irradiated foods are a variety of fruits and vegetables, rice, potatoes, onions, sausage, and dried fish

Q.No. 2. Units for radiation energy is
(A) Radura
(B) Gray (Gy)
(C) Percentage
(D) MeV

Show Answer

(B) Gray (Gy)

Objective Type Question on Food Safety-3

Q.No. 1. Asafoetida is adulterated with
(A) Resin or gum
(B) Fat and oil
(C) Water
(D) All of these

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(A) Resin or gum

Q.No. 2. Sugar is adulterated with
(A) Chalk powder
(B) Fat and oil
(C) Sand
(D) All of these

Show Answer

(A) Chalk powder

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

Show Answer

(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

Show Answer

(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

Show Answer

(A) Retinol

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

Show Answer

(B) β- carotene

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

Show Answer

(A) Oat

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

Show Answer

(D) Oat

Objective type questions on Food Science (General-4)

Q.No.1. Which of the bacteria can grow in alkaline pH?
(A) Lactobacilli
(B) Vibrio cholera
(C) Salmonella
(D) Staphylococcus

Show Answer

(B) Vibrio cholera

Q.No.2. The percentage fat constituent of double toned milk is
(A) 0.5
(B) 1.5
(C) 3.0
(D) 4.5

Show Answer

(B) 1.5

Objective type questions on Food Science (General-3)

Q.No.1. The optimum temperature of growth of thermophilic bacteria is
(A) 35°C
(B) 45°C
(C) 55°C
(D) 75°C

Show Answer

(B) 45°C

Q.No.2.Drying rate is influenced by
(A) Surface area
(B) Air velocity
(C) RH
(D) All of these

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(D) All of these

Objective type questions on Food Science (General-2)

Q.No. 1. “Clinching” a term related to
(A) Freezing
(B) Canning
(C) Fermentation
(D) Drying

Show Answer

(B) Canning

Q.No.2. Hypobaric storage is mostly used for
(A) Fruits
(B) Vegetables
(C) Nuts
(D) Cut Flowers

Show Answer

(D) Cut Flowers

Objective type questions on Food Science (General-1)

Q. No.1. Vitamin C and vitamin E, BHA and BHT, and sulfites are all
(A) Flavour enhancer
(B) Antimicrobial agent
(C) Incidental food agent
(D) Antioxidants

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(D) Antioxidants

Q. No.2. Father of modern Refrigeration is
(A) Gane (1934)
(B) James Harrison (1851)
(C) Wade, N.L. (1984)
(D) Wang (1986)

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(B) James Harrison (1851)

Objective type questions on Food Science (General)

Q.No. 1. Which of the following is a reducing sugar
(A) Starch
(B) Lactose
(C) Fructose
(D) Sucrose

Show Answer

(C) Fructose

Q.No. 2. Addition of Hops in beer is done to
(A) Enhance fermentation
(B) Settle the yeast
(C) Impart the bitter taste
(D) Speedy maturation

Show Answer

(C) Impart the bitter taste