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Home » Engineering » Agricultural Engineering » Aptitude Test - 2
1.Which of the following is untrue?
A. Humans can produce some vitamins from precursors that they consume
B. Vitamin D is synthesized in the skin
C. Gut flora produces Vitamin K and Biotin in the intestine
D. Humans can produce some vitamins from precursors that they consume
2.Which of the following is untrue about grilling meat?
A. It produces poly cyclic aromatic hydrocarbons which are carcinogenic
B. It produces Hetero cyclic amines which are carcinogenic
C. The advantage of this process is that it reduces the saturated fat in the meat
D. It produces poly cyclic aromatic hydrocarbons which are carcinogenic
3.Which information is incorrect when it comes to dehydration affecting vitamins?
A. Beta-carotene and B-vitamin do not get affected
B. Vitamin C does not get affected
C. Vitamin C is retained during pickling of vegetables
D. Beta-carotene and B-vitamin do not get affected
4.Which of the following is untrue?
A. Many Vitamin Bs like Vitamin B6 are affected by heating
B. Vitamin C is lost in almost all food processing steps
C. Vitamin C degradation decreases by enzymes and also metals like Cu and Fe
D. Many Vitamin Bs like Vitamin B6 are affected by heating
5.Alisha challenged her friends that one special vitamin would not be affected when she boils milk. Which vitamin is it?
A. Vitamin C
B. Vitamin D
C. Vitamin B
D. Vitamin C
6.Which of the following statements is true with respect to food processing?
A. Mineral losses in food processing are more compared to Vitamins
B. Vitamins can be removed from food via leaching
C. Sodium is lost during cooking and selenium is volatile and is lost by cooking or processing
D. Mineral losses in food processing are more compared to Vitamins
7.Which is correct with respect to staling of bread?
A. It is the reverse of gelatinization
B. It is called retro gradation
C. It is temperature dependent
D. It is the reverse of gelatinization
8.Which of the following is true with respect to gelatinization?
A. In this process, on cooling, the digestibility of starch in the intestine decreases
B. In this process, on heating, the crystalline structure of starch is lost and gel is formed
C. It allows starch to be easily digested
D. In this process, on cooling, the digestibility of starch in the intestine decreases
9.Which of the following operation reduces the dietary fiber content in cereals?
A. Milling
B. Grinding
C. Retro gradation
D. Milling
10.Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?
A. Oxidation is necessary for products like cheese
B. Lipid Oxidation is otherwise a major concern for the food industry
C. Deterioration of fats and oils is called rancidity
D. Oxidation is necessary for products like cheese
11.Which among the following statements is untrue?
A. Self oxidation of lipids is called ‘auto-oxidation’
B. High content of PUFA losing flavour is called rancidity
C. Heating and frying lead to polymerization of fats
D. Self oxidation of lipids is called ‘auto-oxidation’
12.Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called?
A. Hydrolytic rancidity
B. Auto- oxidation
C. Thermal decomposition
D. Hydrolytic rancidity
13.Which of the following shows the propagation step in auto-oxidation?
A. R∙ + R∙ → R-R
B. RH → R∙ + H∙
C. R∙ + O2 → RO2∙ RO2∙ + RH → ROOH + R∙
D. R∙ + R∙ → R-R
14.Which of the following is a food safety tool?
A. Hazard Analysis Critical Control Point
B. Total Quality Management
C. Good Hygiene Practice
D. Hazard Analysis Critical Control Point
15.Hazards affecting food are?
A. Additives, Colour
B. Pollutants
C. Chemical, Biological, Physical
D. Additives, Colour
16.Alisha noticed that fruits after ripening lived shorter than fresh vegetables. Which of the sentences pertaining to the above observation are correct?
A. Fruits have old cells as they were not meant to be survived by nature
B. Her observation was wrong
C. They can heal wounds
D. Fruits have old cells as they were not meant to be survived by nature
17.The storage of prepared food in ____ areas in the ____ of oxygen creates conditions for ____ Which option best fits the above sentence?
A. Warm, absence, Purification
B. Cold, presence, Putrefaction
C. Warm, absence, Putrefaction
D. Warm, absence, Purification
18.Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?
A. When milk is exposed to sun, it losses Vitamin B-2
B. Unless refrigerated immediately, meat losses Vitamin C
C. Fats and oil in cold conditions, get spoilt
D. When milk is exposed to sun, it losses Vitamin B-2
19.Which of the following is NOT a process wherein the food becomes toxin before ingestion?
A. Bacterial infection
B. Bacterial Intoxication
C. Staphylococcus
D. Bacterial infection
20.Given below are certain facts about food contamination by fungus. Which one of the statements is untrue?
A. The most common fungus toxin is Alpha toxin
B. Ergotin is a mycotoxin
C. Contamination by moulds/fungi is called Mycotoxin
D. The most common fungus toxin is Alpha toxin
21.A substance intentionally added that affects the nature and quality of food is called?
A. Food material
B. Food contaminant
C. Food adulterant
D. Food material
22.When do we say that food is adulterated under the PFA Act?
A. If any ingredient is injurious to health
B. If spices are sold without their essence
C. If it is obtained from a diseased animal
D. If any ingredient is injurious to health
23.Which stage does adulteration take place in?
A. Distributor
B. Retailer
C. Producer
D. Distributor
24.Which of the following is an adulterant?
A. Iron filings in tea
B. Pesticides
C. Urea
D. Iron filings in tea
25.Why are adulterants added?
A. To sell lesser quantity at the same price
B. To improve flavor color and appearance
C. To increase shelf-life of products. E.g.- Urea
D. To sell lesser quantity at the same price
26.Which of the following reason shows the impact of adulteration on the economy?
A. Adulteration → People falling sick → Court cases
B. Adulteration → People falling sick → Spending money on treatment or Court cases
C. Adulteration → People falling sick → Spending money on treatment
D. Adulteration → People falling sick → Court cases
27.Methods for detection of common adulterants are?
A. Chemical tests
B. Physical tests
C. Visual tests
D. Chemical tests
28.A substance intentionally added that preserves flavor and improves taste is called?
A. Food material
B. Food contaminant
C. Food adulterant
D. Food material
29.Which of the following is NOT a function of a food additive?
A. Maintain nutritive value
B. Controlling acidity/alkalinity
C. To maintain product consistency
D. Maintain nutritive value
30.What is “carryover” principle?
A. Additives added in the raw materials are not present in the final products
B. Antioxidant added to oil is present in all oil based products made from it
C. Both A & B
D. Additives added in the raw materials are not present in the final products
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