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Home » GAT Subject » Aptitude Test - 107
Hassan
1.The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____?
A. Canning
B. Sterilization
C. Pasteurization
D. Canning
2.Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as______?
A. Food contaminations
B. Food adulterants
C. Food additives
D. Food contaminations
3.BHA and BHT are examples of_____?
A. Anti sprouting
B. Anti ripening agent
C. Antioxidants
D. Anti sprouting
4.Which one of the following is thickening agent_____?
A. Agar
B. Amylase
C. Guar gum
D. Agar
5.The most commonly of carbonated beverages in addition to CO2 which one of the following additive is used as preservative_____?
A. Sodium propionate
B. Sorbic acid
C. Benzoate
D. Sodium propionate
6.The final product of alcoholic fermentation are_______?
A. Acetic acid + H2O
B. Ethyl alcohol + CO2
C. Ethyl alcohol + H2O
D. Acetic acid + H2O
7.Beer is produced from_____?
A. Wheat
B. Barley
C. Com
D. Wheat
8.Cereals are fermented to produce_____?
A. Coffee
B. Season ting
C. Bread
D. Coffee
9.The fermented dairy products are_____?
A. Cheese and yoghurt
B. Butter and cream
C. Cream and ice cream
D. Cheese and yoghurt
10.Vinegar is a product of_______?
A. Lactic fermentation
B. Acetic fermentation
C. Alcoholic fermentation
D. Lactic fermentation
11.Gulkand is made from the most common beautiful flower of_____?
A. Jasmine
B. Chrysanthemum
C. Rose
D. Jasmine
12.The Potato is___________________?
A. Rhizome
B. Tuber
C. Fruit
D. Rhizome
13.Commercial production of fruits is known as______?
A. Pomology
B. Orchading
C. Horticulture
D. Pomology
14.The Potato is_____?
A. Rhizome
B. Tuber
C. Fruit
D. Rhizome
15.Lettuce is______?
A. Tuber
B. Fruit
C. Leaf
D. Tuber
16.The production of vegetables for distant market is called____?
A. Train farming
B. Truck farming
C. Distant farming
D. Train farming
17.Self supporting succulent plants are called______?
A. Shurbs
B. Off shoots
C. Herbs
D. Shurbs
18.Plants with persistent leaves are_____?
A. Deciduous
B. Evergreen
C. Binuiatis
D. Deciduous
19.Temperate fruits requires certain amount of chilling to flower, which one is the important temperate fruit from the following list________?
A. Mango
B. Litchi
C. Apple
D. Mango
20.Fleshy fruits developed from the ovary wall with out stony layer are known as______?
A. Pome
B. Berry
C. Drupe
D. Pome
21.A flower having many pistils on same receptacle develop________?
A. Multiple fruit
B. Aggregate fruit
C. Stone fruit
D. Multiple fruit
22.The most highly advanced division in plants kingdom is_______?
A. Pteridophtes
B. Tracheophyta
C. Taxonomy
D. Pteridophtes
23.Which of the leafy vegetables has high cellulose and add bulk to food___________________?
A. Celery
B. Cabbage
C. Lettuce
D. Celery
24.Skin diseases, night blindness and kidney stone are caused by the deficiency of__________________?
A. Protein
B. Vitamin D
C. Vitamin B
D. Protein
25.Loss of sensation and heart enlargement are caused due to deficiency of_____?
A. Vitamin A
B. Vitamin B
C. Vitamin C
D. Vitamin A
26.Apple apricot, plum, date, olive and peaches are rich in______?
A. Protein
B. Minerals
C. Carbohydrates
D. Protein
27.Which one of the following horticultural plants is well known for its cooling effect?
A. Falsa
B. Sweet lime
C. Jaman
D. Falsa
28.In Holy Quran which one of the following fruits have been especially mentioned____?
A. Dates
B. Grapes
C. Figs
D. Dates
29.Which types of fruits are known at higher altitude in KP, Balochistan and Murree hills______?
A. Barries
B. Aggregate fruit
C. Pomes
D. Barries
30.A woody plant with a climbing growth habit is called_____?
A. Stem
B. Shoot
C. Liana
D. Stem
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