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Hassan
1. Pulses are a good source of -
A. Carbohydrates
B. Proteins
C. Fats
D. Carbohydrates
2.Pulses are a good source of -
A. Carbohydrates
B. Proteins
C. Fats
D. Carbohydrates
3.Which of the following contains lauric acid which is used treat certain infections and also in the manufacture of soaps?
A. Coconut Oil
B. Olive Oil
C. Mustard Oil
D. Coconut Oil
4.Which of the following has the highest calorific value ?
A. Carbohydrates
B. Fats
C. Proteins
D. Carbohydrates
5.Milk, cheese and eggs are the sources of
A. Vitamin C and A
B. Vitamin A and D
C. Vitamin C and D
D. Vitamin C and A
6.Washing of peeled vegetables removes the vitamin?
A. E
B. D
C. C
D. E
7.Which of the following is considered an easily digestible source of protein?
A. Egg albumin
B. Soyabean
C. Fish flesh
D. Egg albumin
8. Which of the following is a water-soluble vitamin and hence is required to be taken everyday?
A. Vitamin D
B. Vitamin C
C. Vitamin K
D. Vitamin D
9.Which of the following works with calcium to build strong bones
A. Vitamin D
B. Vitamin C
C. Phosphorus
D. Vitamin D
10.Which of the following metals is a constituent of Vitamin B12?
A. Iron
B. Magnesium
C. Zinc
D. Iron
11.Piperine is a compound found in
A. pepper
B. turmeric
C. cardamom
D. pepper
12. Consider the following statements: 1. Brinjal is a good source of iron. 2. Pumpkin is a good source of Vitamin A. Which of the statements given above is / are correct ?
A. 1 only
B. 2 only
C. Both (a) and (b)
D. 1 only
13.Sweetex used by the diabetic patients has energy content of
A. Five calories
B. Ten calories
C. Hundred calories
D. Five calories
14.Which of the following is also sometimes referred to as Vitamin H?
A. Keratin
B. Niacin
C. Biotin
D. Keratin
15.The technique first described to determine the incipient spoilage in meat was
A. homogenate extract volume (HEV)
B. agar Plate Count (APC)
C. extract Release Volume (ERV)
D. homogenate extract volume (HEV)
16.Which of the following is responsible for a musty or earthy flavor?
A. Actinomycetes
B. Flavobacterium
C. both (a) and (b)
D. Actinomycetes
17. Molds causing spoilage of eggs include species of
A. Cladosporium
B. Mucor
C. Thamnidium
D. Cladosporium
18.Vacuum packaged meats are spoiled by
A. B. thermosphacta
B. Lactobacilli
C. Both (a) and (b)
D. B. thermosphacta
19. More spoilage of eggs is caused by
A. bacteria than molds
B. molds than bacteria
C. synergistically
D. bacteria than molds
20. The growth of Streptomyces on straw or elsewhere near the egg may produce
A. musty or earthy flavors
B. hay odour
C. fishy flavor
D. musty or earthy flavors
21.Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
A. Lactobacilli
B. Micrococci
C. fecal Streptococci
D. Lactobacilli
22. Pink rots in eggs is caused by the strains of
A. Pseudomonas
B. Pseudomonas fluorescens
C. species of Micrococcus or Bacillus
D. Pseudomonas
23. Beef hams are made spongy by species of
A. Rhodotorula
B. Bacillus
C. Pseudomonas
D. Rhodotorula
24.The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to c
A. Lactobacillus
B. Leuconostoc
C. Both (a) and (b)
D. Lactobacillus
25.Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
A. Micrococcus
B. Flavobacterium
C. Both (a) and (b)
D. Micrococcus
26.Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
A. P. expansum
B. P. asperulum
C. P. oxalicum
D. P. expansum
27.Which of the following microorganisms grow in beef at a temperature of 15°C and above?
A. Micrococci
B. Pseudomonas
C. Both (a) and (b)
D. Micrococci
28. Green rots in eggs is chiefly caused by
A. Pseudomonas fluorescens
B. Micrococcus or Bacillus species
C. Molds or yeasts
D. Pseudomonas fluorescens
29. Black rots in eggs is most commonly caused by
A. species of Proteus
B. species of Micrococcus or Bacillus
C. molds or yeasts
D. species of Proteus
30. In storage atmospheres of high humidity variety of molds may cause
A. superficial fungal spoilage
B. bacterial spoilage
C. Both (a) and (b)
D. superficial fungal spoilage
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