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Home » Engineering » Agricultural Engineering » Aptitude Test - 12
1.About half of your diet should be made up of _________
A. Grains And Vegetables
B. Fruits And Milk
C. Milk And Cheese
D. Grains And Vegetables
2.According to the MyPyramind food guidance system, a person should obtain most of their fat from __________
A. beef, chicken, and fish
B. vegetables oils, nuts, and fish
C. fats, oils, and sweets
D. beef, chicken, and fish
3.This food group is our body's best source of energy?
A. Meat Group
B. Fats,Oils And Sweets
C. Breads And Cereals
D. Meat Group
4. Which of these is added to the food label because people sometimes don't eat ENOUGH of this?
A. Fat
B. Calcium
C. Sodium
D. Fat
5.The bread, cereal, rice and pasta group is a good source of _______?
A. carbohydrate
B. vitamin C
C. calcium
D. carbohydrate
6. Foods from the meat, poultry, fish dry beans, eggs and nuts group are an important source of ________?
A. Iron
B. Fiber
C. Beta Carotene
D. Iron
7.The milk, cheese & yogurt group are important for ________?
A. Strong Bones
B. Teeth
C. Muscles
D. Strong Bones
8.How many servings of vegetables do we need each day?
A. 6-11
B. 2-3
C. 3-5
D. 6-11
9. Pulses are a good source of -
A. Carbohydrates
B. Proteins
C. Fats
D. Carbohydrates
10.Pulses are a good source of -
A. Carbohydrates
B. Proteins
C. Fats
D. Carbohydrates
11.Which of the following contains lauric acid which is used treat certain infections and also in the manufacture of soaps?
A. Coconut Oil
B. Olive Oil
C. Mustard Oil
D. Coconut Oil
12.Which of the following has the highest calorific value ?
A. Carbohydrates
B. Fats
C. Proteins
D. Carbohydrates
13.Milk, cheese and eggs are the sources of
A. Vitamin C and A
B. Vitamin A and D
C. Vitamin C and D
D. Vitamin C and A
14.Washing of peeled vegetables removes the vitamin?
A. E
B. D
C. C
D. E
15.Which of the following is considered an easily digestible source of protein?
A. Egg albumin
B. Soyabean
C. Fish flesh
D. Egg albumin
16. Which of the following is a water-soluble vitamin and hence is required to be taken everyday?
A. Vitamin D
B. Vitamin C
C. Vitamin K
D. Vitamin D
17.Which of the following works with calcium to build strong bones
A. Vitamin D
B. Vitamin C
C. Phosphorus
D. Vitamin D
18.Which of the following metals is a constituent of Vitamin B12?
A. Iron
B. Magnesium
C. Zinc
D. Iron
19.Piperine is a compound found in
A. pepper
B. turmeric
C. cardamom
D. pepper
20. Consider the following statements: 1. Brinjal is a good source of iron. 2. Pumpkin is a good source of Vitamin A. Which of the statements given above is / are correct ?
A. 1 only
B. 2 only
C. Both (a) and (b)
D. 1 only
21.Sweetex used by the diabetic patients has energy content of
A. Five calories
B. Ten calories
C. Hundred calories
D. Five calories
22.Which of the following is also sometimes referred to as Vitamin H?
A. Keratin
B. Niacin
C. Biotin
D. Keratin
23.The technique first described to determine the incipient spoilage in meat was
A. homogenate extract volume (HEV)
B. agar Plate Count (APC)
C. extract Release Volume (ERV)
D. homogenate extract volume (HEV)
24.Which of the following is responsible for a musty or earthy flavor?
A. Actinomycetes
B. Flavobacterium
C. both (a) and (b)
D. Actinomycetes
25. Molds causing spoilage of eggs include species of
A. Cladosporium
B. Mucor
C. Thamnidium
D. Cladosporium
26.Vacuum packaged meats are spoiled by
A. B. thermosphacta
B. Lactobacilli
C. Both (a) and (b)
D. B. thermosphacta
27. More spoilage of eggs is caused by
A. bacteria than molds
B. molds than bacteria
C. synergistically
D. bacteria than molds
28. The growth of Streptomyces on straw or elsewhere near the egg may produce
A. musty or earthy flavors
B. hay odour
C. fishy flavor
D. musty or earthy flavors
29.Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
A. Lactobacilli
B. Micrococci
C. fecal Streptococci
D. Lactobacilli
30. Pink rots in eggs is caused by the strains of
A. Pseudomonas
B. Pseudomonas fluorescens
C. species of Micrococcus or Bacillus
D. Pseudomonas
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