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Home » Engineering » Agricultural Engineering » Aptitude Test - 1
1.Which of the following deals with how food is adjudged by the consumer?
A. Food physics
B. Sensory Analysis
C. Product Development
D. Food physics
2.Industry lobbying, local to international rules, Quality and food safety etc includes which component of the food industry?
A. Wholesale and distribution
B. Regulation
C. Financial Services
D. Wholesale and distribution
3.Which of the following does NOT constitute 90% of dry weight of any food?
A. Fats
B. Proteins
C. Fibers
D. Fats
4.Which sentence is untrue with respect to the human body?
A. Fats broken down → Fatty acids and glycerol
B. Proteins broken down → Amino acids
C. Carbohydrates broken → Sugars
D. Fats broken down → Fatty acids and glycerol
5.Which provides energy very slowly?
A. Fibers
B. Proteins
C. Fats
D. Fibers
6.Which of the following is untrue?
A. A gram of carbohydrate or protein contains 4 calories
B. A gram of fat contains 5 calories
C. A gram of fat contains 9 calories
D. A gram of carbohydrate or protein contains 4 calories
7.Storage requirements and stability, product attributes conductive to product sale etc. The above activities refer to which step of the food industry?
A. Marketing
B. Distribution
C. Manufacture
D. Marketing
8.With respect to the definition of an allied industry, which is an allied industry with the food industry?
A. Leather Industry
B. Jute Industry
C. Packaging Industry
D. Leather Industry
9.Which of the following is the general formula for carbohydrates?
A. Cm-1(H2o)n
B. Cm(H2o)n+1
C. Cm+1(H2o)n
D. Cm-1(H2o)n
10.Which of the following is not a function of Carbohydrates?
A. Storage of energy
B. Structural components
C. Fuel for metabolism
D. Storage of energy
11.Sham is over-weight. Which of the following carbohydrates is he consuming maximum?
A. Refined
B. Glycogen
C. Unrefined
D. Refined
12.This carbohydrate is used during intense exercising. Which among the following is it?
A. Glycogen
B. Fructose
C. Sucrose
D. Glycogen
13.Which of the following is correct?
A. Sucrose is made up of glucose and fructose
B. Lactose is made up of galactose and fructose
C. Lactose is made up of glucose and fructose
D. Sucrose is made up of glucose and fructose
14.Fruits contain fructose which is a primary carbohydrate. These increase the blood sugar level. Why are fruits still recommended to be eaten?
A. They’re secondary carbohydrates
B. They have exceptionally low Glycemic Index
C. They have exceptionally highly Glycemic Index
D. They’re secondary carbohydrates
15.What is the Glycemic Index of carbohydrates?
A. It shows how quickly a carbohydrate increases the blood sugar level
B. It shows how quickly a carbohydrate is digested
C. It shows which other nutrient it is being ingested with
D. It shows how quickly a carbohydrate increases the blood sugar level
16.Which of the following is a function of insoluble fiber only?
A. Lowering cholesterol
B. Adding bulk to stool
C. Regulating the pH of the body
D. Lowering cholesterol
17.Reduction of absorption of certain minerals is due to the presence of the following?
A. Insoluble fiber
B. Phytate
C. Soluble fiber
D. Insoluble fiber
18.What is the main action of dietary fibers?
A. To make changes to how nutrients and chemicals are absorbed
B. To secrete hormones
C. To maintain pH
D. To make changes to how nutrients and chemicals are absorbed
19.Which of the following sentences is untrue?
A. Sucrose is a non-reducing sugar
B. Maltose is a reducing sugar
C. Free aldehyde or ketone group are called reducing sugars
D. Sucrose is a non-reducing sugar
20.Which is untrue with respect to pectin, a naturally occurring polysaccharide in fruits, in the food industry?
A. It forms the basis for jelly manufacture
B. Pectin + Sugar + Acid = Gel
C. They’re used as thickeners and stabilizers
D. It forms the basis for jelly manufacture
21.Which of the following is false?
A. Fats provide instant energy
B. Vitamin A, D, E and K are fat soluble only
C. Fats maintain healthy skin and hair
D. Fats provide instant energy
22.Which of the following is untrue about Essential Fatty Acids?
A. EFAs are also called Vitamin F
B. EFAs cannot be synthesized by the body
C. EFAs can be synthesized by the body
D. EFAs are also called Vitamin F
23.The class of trans-fat present in meat is?
A. Oleic acid
B. Vaccenic acid
C. Eicosapentaenoic acid
D. Oleic acid
24.Following are the reasons why partially hydrogenated oils are used in the food industry. One of them is untrue. Which one?
A. Healthy
B. Inexpensive
C. Less refrigeration required
D. Healthy
25.Which of the following is NOT a culinary use of oil in the food industry?
A. Shortening
B. Softening
C. Texture
D. Shortening
26.Which of the following is untrue with respect to this sentence – proteins are popularly used in food processing industry because?
A. Ability to coagulate on heating
B. Water binding capacity
C. Oil binding capacity
D. Ability to coagulate on heating
27.Which of the following sentences is correct?
A. Plant sources are high quality proteins
B. Animal sources are high quality proteins
C. Animal sources are low quality proteins
D. Plant sources are high quality proteins
28.Which of the following terms refers to the amount of protein absorbed by the body from a food source?
A. Reference pattern
B. Biological Value
C. Limiting Value
D. Reference pattern
29.Which of the following is incorrect?
A. Egg white cannot be whipped
B. Proteins form films
C. If proteins are over-whipped, the film breaks, foam collapses
D. Egg white cannot be whipped
30.Which of the following is untrue?
A. B and C are water soluble vitamins
B. Fat soluble vitamins are absorbed by lipids in the intestinal tract
C. Fats soluble vitamins have more tendency to lead to hypervitaminosis
D. B and C are water soluble vitamins
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