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Hassan
1.The best milk breed in the world is:
A. Chittgong
B. Deoni
C. Holstein-Friesian
D. Chittgong
2.There crops that contribute maximum to global food grain production are
A. Wheat, rice and maize
B. Wheat rice and barley
C. Wheat, maize and sorghum
D. Wheat, rice and maize
3.The world’s highly prized wool yielding ‘Pashmina’ breed is :
A. Sheep
B. Goat
C. Goat-sheep cross
D. Sheep
4.Both in callus and suspension culture commonly used auxin is:
A. NAA
B. IEA
C. 2-4D
D. NAA
5.Somatic hybridization can be done by:
A. By Protoplast fusion
B. By Haploid anther
C. By Cell culture
D. By Protoplast fusion
6.India’s w heat yield revolution in the 1986s was possible primarily due to:
A. Mutations resulting in the plant height reduction
B. Quantitative trait mutations
C. Hybrid seeds
D. Mutations resulting in the plant height reduction
7.One of the following is a disease of poultry:
A. Anthrax
B. Pebrine disease
C. Ranikhet disease
D. Anthrax
8.Choose the cat fish from the following:
A. Katla Katla
B. Wallage attu
C. Labeo rohita
D. Katla Katla
9.The technique of obtaining large number of plantlets by tissue culture method is called :
A. Organ culture
B. Micro-propagation
C. Macro-propagation
D. Organ culture
10.Most cultivated plants are:
A. Autopolyploid
B. Allopolyploid
C. Aneuploids
D. Autopolyploid
11.Which of the following methods dehydrates microbial cells by plasmolysis thereby killing them?
A. smoking
B. sugaring
C. heating
D. smoking
12.All the following techniques are household preservation technique except
A. Smoking
B. Lyophilisation
C. Dehydration
D. Smoking
13.‘Cold sterilization’ refers to the preservation of food by
A. Refrigeration
B. Radiation
C. Dehydration
D. Refrigeration
14. Pasteurization is the process of heating milk
A. above 1210C
B. above boiling point
C. below boiling point
D. above 1210C
15.Act/Order which is not deemed after implementation of Food Safety & Standards Act 2006
A. Standard Weights and Measures Act 1976
B. Fruit Products Order 1955
C. Prevention of Food Adulteration Act 1954
D. Standard Weights and Measures Act 1976
16.As per Section 3 of Food Safety & Standards Act 2006, if food article sold in the market contains any inferior or cheaper substances whether wholly or partly which is injurious to health then such pro
A. Sub-standard
B. Misbranded
C. Partly sub-standard
D. Sub-standard
17.When do we say that food is adulterated under the PFA Act?
A. If it is obtained from a diseased animal
B. If spices are sold without their essence
C. If any ingredient is injurious to health
D. If it is obtained from a diseased animal
18.Which of the following is an adulterant?
A. Urea
B. Pesticides
C. Iron filings in tea
D. Urea
19.Which of the following reason shows the impact of adulteration on the economy?
A. Adulteration → People falling sick → Spending money on treatment
B. Adulteration → People falling sick → Court cases
C. Adulteration → People falling sick → Spending money on treatment or Court cases
D. Adulteration → People falling sick → Spending money on treatment
20.Tina observed the following when she tested the specific gravity of milk to check for adulteration- the specific gravity was lesser than that of pure milk. She complained to the milk vendor and the ne
A. Yes, definitely
B. No, definitely unsafe
C. Maybe safe, maybe unsafe
D. Yes, definitely
21.What is an example of Biological Hazard
A. Antibiotics
B. Cleaners
C. Dirt
D. Antibiotics
22.What is HACCP system for?
A. Physical, Chemical and Biological Hazards
B. A systematic analysis of all steps and regular monitoring of the control points
C. Identifying the CCPs, including their location, procedure and process
D. Physical, Chemical and Biological Hazards
23.Food safety and Standards act, 2006 - passed by Indian parliament and notified on:
A. 23rd July 2006
B. 23rd June 2006
C. 23rd August 2006
D. 23rd July 2006
24.Coffee is adulterated with
A. Chicory
B. Saw dust
C. Ghee
D. Chicory
25.ISO 19011:2011 Quality Management System deals with
A. Guidelines for quality and or Environmental management system auditing
B. Specifications with Guidance for use
C. Guidelines for performance improvements
D. Guidelines for quality and or Environmental management system auditing
26.Which of the following is/are true about Potassium Bromate?
A. 1,3
B. 1,2
C. 2,3
D. 1,3
27.Benefits of Implementing HACCP/ ISO 22000:
A. A preventive approach to food safety
B. Reduce the need for and cost of end product testing
C. Can help identify process improvements and reduce customer complaints
D. A preventive approach to food safety
28. ISO 9001: 2008 Quality management systems deals with
A. Fundamentals and vocabulary
B. Guidelines for performance improvements
C. Customer Satisfaction
D. Fundamentals and vocabulary
29.FSSAI is located in 5 regions with head office located at
A. Hyderabad
B. Mumbai
C. Bangalore
D. Hyderabad
30. Who is regarded as the father of canning?
A. Louis Pasteur
B. John Hall
C. Bryan Dokin
D. Louis Pasteur
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