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Hassan
1.The temperature maintained in dry storage room is ___ °C.
A. 25 – 30
B. 20 – 25
C. 15 – 20
D. 25 – 30
2.Egg yolk comprise about ___% of fat.
A. 10 – 25
B. 25 – 33
C. 51 – 74
D. 10 – 25
3.High content of glycogen is present in
A. Mussels
B. Mollusks
C. Oysters
D. Mussels
4.Driving and withering of greens results in reduction of ___ vitamins.
A. Vitamin D
B. Vitamin E
C. Vitamin B
D. Vitamin D
5.The calorie contribution by 100 gm of pulses is ___ K cal.
A. 140
B. 240
C. 340
D. 140
6.Severe Acute Malnutrition (SAM) is defined by very low
A. height
B. weight
C. height for weight
D. height
7.BCAA protein refers to rich in branched amino acids such as
A. Isoleucine, Histidine, Valine
B. Aspartic acid, Leucine, Phenyl alanine
C. Leucine, Isoleucine, Valine
D. Isoleucine, Histidine, Valine
8.Excessive ___ should be avoided in ulcers and gastritis.
A. Protein foods
B. Juices
C. Caffeine
D. Protein foods
9.The 3Ds of symptoms of pellagra are
A. dermatitis, diarrhea, digestion
B. dermatitis, digestion, deficiency
C. deficiency, disease, death
D. dermatitis, diarrhea, digestion
10.Which of the following vitamin is known as anti-hemorrhagic factor
A. Vitamin A
B. Vitamin E
C. Vitamin K
D. Vitamin A
11.The accumulation of ketone bodies in blood is known as
A. Fatty liver
B. Ketoacidosis
C. Ketonuria
D. Fatty liver
12.___ regarded as the reserve bank of genetic information.
A. RNA
B. DNA
C. Nucleic acid
D. RNA
13.___ is caused by ingesting food containing toxins formed by bacteria which resulted from bacteria growth in food item.
A. Food intoxication
B. Food spoilage
C. Food poisoning
D. Food intoxication
14.The main cause of traveler’s diarrhea is
A. Sobrinus
B. Treponema
C. E. coli
D. Sobrinus
15.The main cause of traveler’s diarrhea is
A. Sobrinus
B. Treponema
C. E. coli
D. Sobrinus
16.___ is used in Vinegar manufacturing.
A. Oxalic acid bacteria
B. Acetic acid bacteria
C. Propionic acid bacteria
D. Oxalic acid bacteria
17.The food preservation method that uses both freezing and drying is known as
A. Filtration
B. Pasteurization
C. Lyophilization
D. Filtration
18.The agents used for disinfecting the inanimate objects or substances are
A. Pathogens
B. Disinfectants
C. Contaminants
D. Pathogens
19.Insulin is a protein hormone containing trace amount of
A. Zinc
B. Manganese
C. Copper
D. Zinc
20.In which method air is removed from food and put in air tight cans so that germs do not grow on them
A. boiling
B. freezing
C. drying
D. boiling
21.In ___ food system, food is produced totally from raw ingredients.
A. integrated
B. ready
C. conventional
D. integrated
22.Eggs and dairy products are stored at a temperature of ___ °C.
A. 0 – 5
B. 5 – 10
C. 10 – 15
D. 0 – 5
23.The enzyme used in cheese preparation is
A. Amylase
B. Trypsin
C. Rennin
D. Amylase
24.Over ripening of fruits is prevented by ___ dip.
A. Oxygen
B. Carbon dioxide
C. Ascorbic acid
D. Oxygen
25.-The formula for calculating BMI is
A. Weight in kg / Height in m
B. Weight in kg x Height in m2
C. Height in m2 / Weight in kg
D. Weight in kg / Height in m
26.___ diet is recommended in atomic constipation.
A. High fiber
B. Low fiber
C. Low residue
D. High fiber
27.___ are the most abundant organic molecule of the living system.
A. Vitamins
B. Lipids
C. Proteins
D. Vitamins
28.___ are preservative added in jams, jellies, margarine etc.
A. Nitrites
B. Acetates
C. Sorbates
D. Nitrites
29.The spoilage in bakery products are caused mainly by
A. protozoa
B. algae
C. virus
D. protozoa
30.Zoological name of Indian buffalo is:
A. Bubalus bubalus
B. Bos indicus
C. Bos taurus
D. Bubalus bubalus
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