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Hassan
1.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
2.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
3.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
4.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
5.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
6.Which stage does adulteration take place in?
A. Distributor
B. Retailer
C. Producer
D. Distributor
7.Which of the following is an adulterant?
A. Iron filings in tea
B. Pesticides
C. Urea
D. Iron filings in tea
8.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
9.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
10.Methods for detection of common adulterants are?
A. Chemical tests
B. Physical tests
C. Visual tests
D. Chemical tests
11.A substance intentionally added that preserves flavor and improves taste is called?
A. Food material
B. Food contaminant
C. Food adulterant
D. Food material
12.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
13.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
14.What are Sequestrants?
A. They keep the food oxidized
B. Added for color
C. Form a complex ion with metals like copper, iron etc
D. They keep the food oxidized
15.Which help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability?
A. Anti-foaming agents
B. Anti-caking agents
C. Sequestrants
D. Anti-foaming agents
16.Which sentence is untrue?
A. Food additives need not be numbered or labelled
B. High levels of MSG leads to ‘Chinese Restaurant Syndrome’
C. Boric acid has been banned
D. Food additives need not be numbered or labelled
17.In the history of packaging of the food industry, which among these was never a material of packaging?
A. Bakelite
B. Pottery and vases
C. Iron and tin plated steel
D. Bakelite
18.Which of the given reasons, is NOT a valid reason for packaging of food items?
A. Marketing and convenience
B. Protection and information transmission
C. Security and portion control
D. Marketing and convenience
19.Which of the following is incorrect?
A. Shrink wraps is one of the forms of packing used
B. Waste prevention is the most sought after option and disposal, the least sought after
C. Packages designed for uniform shipping cannot be loaded into mixed shipping
D. Shrink wraps is one of the forms of packing used
20.Which of the following is a must in food labeling?
A. Place of Origin
B. Standard Specification
C. Name
D. Place of Origin
21.Which of the following need not be in the same vision of field?
A. Place of Origin
B. Date mark
C. Product name
D. Place of Origin
22.Food Authenticity means?
A. It should be cheap
B. The food should taste good
C. The food should match the description
D. It should be cheap
23.Which of the following is a form of mis-description?
A. Extending the food
B. Incorrect Quantitative Description
C. Incorrect Origin
D. Extending the food
24.Which of the following is true about fruits and vegetable processing?
A. They get spoil very fast and hence need to be consumed soon
B. They have high moisture content and should be kept in a cold, dark place
C. They’re tender and hence get spoiled easily
D. They get spoil very fast and hence need to be consumed soon
25.Following are ways in which losses take place. Which of the following is untrue?
A. Respiration in plants leads to drying, less sweetness, less valued product
B. Inadequate methods of storage and transportation
C. Mechanical abrasion
D. Respiration in plants leads to drying, less sweetness, less valued product
26.Which of the following are Milk Processing Operations?
A. Clarification
B. Pasteurization
C. Homogenization
D. Clarification
27.Which of the following is true?
A. A stable emulsion of milk fat and serum is not made
B. Standardization is to adjust the amount of fat in the milk
C. In Clarification, all the dirt and filth is removed
D. A stable emulsion of milk fat and serum is not made
28.Homogenized milk has?
A. Bland flavor
B. Whiter appearance
C. Creamier structure
D. Bland flavor
29.How is milk pasteurized?
A. High temperature, Short time
B. Ultrahigh temperature
C. Low temperature, Long time
D. High temperature, Short time
30.Which of the following is a technique applied to the processing of fresh meat?
A. Chopping
B. Protein Extraction
C. Both A & B
D. Chopping
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