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Home » Engineering » Aptitude Test - 22
Hassan
1.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
2.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
3.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
4.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
5.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
6.The class of trans-fat present in meat is?
A. Oleic acid
B. Vaccenic acid
C. Eicosapentaenoic acid
D. Oleic acid
7.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
8.Which of the following is NOT a culinary use of oil in the food industry?
A. Shortening
B. Softening
C. Texture
D. Shortening
9.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
10.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
11.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
12.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
13.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
14.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
15.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
16.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
17.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
18.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
19.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
20.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
21.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
22.Which of the following operation reduces the dietary fiber content in cereals?
A. Milling
B. Grinding
C. Retro gradation
D. Milling
23.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
24.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’
25.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
26.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
27.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
28.Hazards affecting food are?
A. Additives, Colour
B. Pollutants
C. Chemical, Biological, Physical
D. Additives, Colour
29.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
30.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
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