JUNIOR INSTRUCTOR(FOOD PROCESSING) OLD QUESTION PAPER MARCH 2015

JUNIOR INSTRUCTOR(FOOD PROCESSING)

EXAM DATE:4-3-2015
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1.’Brewers Dried Yeast’ is a by product of -----------industry.

A.Meat

B.Beer*

C.Poultry

D.Tea

Ans:B

2.Surfactants may act as-----------in food.

A.Thickening agent

B.Preservative

C.Stabilizer

D.Emulsifier*

Ans:D

3.Main Reason behind packaging bread in plastic:

A.To maintain airflow

B.To prevent drying out

C.For good appearance

D.To improve consumer safety*

Ans:D

4.Vitamin K2 also known as:

A.Menaquinine*

B.Phylloquinone

C.Naphthoquinone
D.Trocopherol

Ans:A

5.The enzymatic browning is due to the oxidation of phenols to:

A.Phenolase

B.Tyrosinase

C.Orthoquinones*

D.Catecholase

Ans:C

6.Phenylthicarbamide is related to:

A.Colour

B.Texture

C.Odour

D.Taste*

Ans:D

7.Chicory is made out of:

A.Coffee beans
B.Cichorium Intybus*

C.Roots of coffee

D.Chicon

Ans:B

8.Expand HFCS:

A.High Fructose Corn Sugar

B.High Fructose Cane Sugar

C.High Fructose Corn Syrups*

D.High Fructose Cane Syrup

Ans:C

9.Food product prototype is the important step in:

A.Food processing

B.Food preservation

C.NPD*

D.GMP

Ans:C

10.Sensory evaluation is related to:

A.Composition

B.Weight

C.Nutrient content

D.Taste*

Ans:D

11.The process which gelatinized starch get converted liquid to gel is called as:

A.Gelatinization

B.Putrefaction

C.Retrogradation*

D.Gel formation

Ans:C

12.Which one is an emulsion?

A.Mayonnaise*

B.Bread

C.Cake

D.Ice-cream

Ans:A

13.’Joule heating’is also known as:

A.Pulsed electric heating

B.High pressure technology

C.Microwave heating

D.Ohmic heating*

Ans:D

14.Citrus sinensis is the scientific name of:

A.Lime

B.Sweet Orange*

C.Grape fruit

D.Tangerine

Ans:B

15.High dose of ethylene leads to:

A.Ripening of fruit*

B.Improved texture

C.Increases shelf life of product

D.Spliting

Ans:A

16.------------is a metabolic process in which carbohydrate and related compounds are oxidized with release of energy

A.Oxidation*
B.Fermentation

C.Rancidity

D.Putrefaction

Ans:A

17.The prinicipal acid present in apple:

A.Citric acid

B.Tartaric acid

C.Malic acid*

D.Oxalic acid

Ans:C

18.The anti-staling agent used in bread making:

A.Glycerolipids*

B.Fatty alcohol

C.Sulphur dioxide

D.Sodium bi carbonate

Ans:A

19.The enzyme present in pineapple

A.Papain

B.Bromelain*

C.Peptidase

D.Ficin

Ans:B

20.Bleaching agent used in the manufacture of wheat flour:

A.Potassium dichromate

B.Benzaldehyde

C.Acetone peroxide

D.Sodium

Ans:--------

21.Macaroni is made out of:

A.Rice

B.Wheat*

C.Corn

D.Maize

Ans:B

22.TVP is made from:

A.Soy*

B.Peas

C.Bengal gram

D.Cow pea

Ans:A

23.What is the packaging technique used for fresh or minimally processed foods?

A.Vaccum packaging

B.Aseptic packaging

C.MAP*

D.Active packaging

Ans:C

24.The pungent principle in chillies is due to an alkaloid called:

A.Cathepsin

B.Capsaicin*

C.Capsazepine

D.Allicin

Ans:B

25.-------------are those in which the content has been modified from the standard egg.

A.Modified eggs

B.GM eggs

C.Designer eggs*

D.Organic eggs

Ans:C

26.Ageing temperature of meat:

A.0.5⁰-2⁰C*

B.0.5⁰-5⁰C

C.2⁰C-3⁰C

D.0-1⁰C

Ans:A

27.Pearl Essence is a by-product of:

A.Egg

B.Poultry

C.Fish*

D.Meat

Ans:C

28.What is acidulants?

A.Emulsifier

B.Preservative

C.Additive*

D.Adulterant

Ans:C

29.’Barrier technology’is also known as:

A.Canning technology

B.Hurdle technology*

C.HTST

D.High pressure technology

Ans:B

30.Example of marinade:

A.Vinegar*

B.Nitrate

C.Nitrites

D.Calcium Ascorbate

Ans:A

31.Consumption of inadequately preserved and improperly refrigerated fish causes:

A.Ciguatera fish poisoning

B.Histamine fish poisoning*

C.Amnesic poisoning

D.Shellfish poisoning

Ans:B

32.Expand AFD:

A.Accelerated Fish Drying

B.Accelerated Force Drying

C.Accelerated Freeze Drying

D.Accelerated Frequency Drying

Ans:------------

33.’Winterisation’ is related to:

A.Oils*

B.Fruits

C.Cereals

D.Meat

Ans:A

34.WMP satnd for:

A.Whole Milk Process

B.Whole Milk Powder*

C.White Milk Powder

D.Whole Milk Pasteuriser

Ans:B

35.The process of separation of proteins,gums,phospholipids etc.from the oil refining process is called as:

A.Clarification

B.Centrifugation

C.De gumming*

D.Filtration

Ans:C

36.Viruses that can infect bacteria are called:

A.Bacteriophage*

B.Poly phage

C.Bacterivore

D.Viriome

Ans:A

37.Gas produced during fermentation:

A.NO₂

B.NH₃

C.CO₂*

D.CO

Ans:C

38.Favism is caused by:

A.Broad beans*

B.Cow pea

C.Mung bean

D.Peanut

Ans:A

39.HPLC stand for:

A.High Pressure Liquid Chromatography

B.High Performance Liquid Chromatography*

C.High Pressure Line Chromatography

D.High Potential Liquid Chromatography

Ans:B

40.The device helps to detect the odour and flavor of food sample:

A.Electronic nose*

B.Electronic detector

C.Electronic odour separator

D.Electronic analyser

Ans:A

41.What is the use of enrober in food industry?

A.Protects from hazards

B.Packaging

C.Additive

D.To coat a food item with another*

Ans:D

42.MPN stand for:

A.Most Probable Number*

B.Multi Probable Number

C.Maximum Probable Number

D.Minimum Probable Number

Ans:A

43.Phosphatase test is used in the analysis of:

A.Water

B.Tea

C.Milk*

D.Juice

Ans:C

44.Chinese Restaurent Syndrome is associated with:

A.Saponine

B.Glutamates*

C.Lutein

D.Erythrosine

Ans:B

45.What is the reason for blanching vegetables prior to freezing?

A.To maintain colour

B.To denature enzymes*

C.To improve texture

D.To prevent microbial activity

Ans:B

46.Homo fermenter bacteria converts carbohydrate to:

A.Acetic Acid

B.Hydrochloric acid

C.Ethyl alcohol

D.Lactic acid*

Ans:D

47.In which year the FSSAI act came into effect?

A.2005

B.2007.

C.2006*

D.1999

Ans:C

48.The enzyme used in the coagulation of milk:

A.Chymosin*

B.Phospholipase

C.Amylase

D.Xylanase

Ans:A

49.Central AGMARK Laboratory situated in:

A.Mysore

B.Pune

C.Nagpur*

D.Hyderabad

Ans:C

50.Green Vegetables subjected to heat processing and storage turn from bright green to dull olive brown colour due to the conversion of chlorophyll to:

A.Phytol

B.Polyphenols

C.Pheophytins*

D.Invalidism

Ans:C

51.Mesophilic bacteria lives at a temperature of:

A.0⁰C

B.20-45⁰C*

C.0-7⁰C

D.15⁰C

Ans:B

52.MFPO stand for:

A.Meat Food Product Order*
B.Milk Food Product Order

C.Meat Fruit Product Order

D.Meat Food Prevention Order
Ans:A

53.Percentage of fat present in cow milk:

A.3%

B.2%
C.5%

D.8%

Ans:-----

54.Liver sausage is an example for:

A.Cooked sausage

B.Dry sausage

C.Fresh sausage

D.Raw sausage

Ans:--------

55.Temperature time combination of HTST pasteurization:

A.72⁰C for 15 min

B.76⁰C for 15 min

C.82⁰C for 15 min

D.75⁰C for 20 min

Ans:----------

56.The study of fungi is called as:

A.Mycology*

B.Phycology

C.Protistology

D.Protozoology

Ans:A

57.The colouring matter used in the butter making process:

A.Caramel

B.Quinoline

C.Annatto

D.Erythrosine

Ans:--------

58.The preservation technique using radiation is also known as:

A.Uperization

B.Cold sterilization*

C.Dry sterilization

D.Heat sterilization

Ans:B

59.Basidiomycetes fungi are commonly known as:

A.Fungi imperfecti

B.Sac fungi

C.Club fungi*

D.Conjugation fungi

Ans:C

60.The inability to digest the sugar found in milk leads to:

A.Protein intolerance

B.Sucrose intolerance

C.Food intolerance

D.Latose intolerance*

Ans:D

61.Eukaryotic bacteria do not contains:
A.Mesozomes*

B.Chromosomes

C.Ribosome

D.Nucleus

Ans:A

62.The main photosynthetic pigment of spirulina:

A.Polyene enolates

B.Hemocyanin

C.Phycocyanin*

D.Luciferin

Ans:C

63.Specific gravity of milk:

A.1.028-1.030

B.1.013-1.018

C.1.050-1.052

D.1.014-1.015

Ans:------

64.MSG is used as:

A.Flavour enhancer*

B.Thickening agent

C.Colour enhancer

D.Emulsifier

Ans:A

65.Lathrism is caused by:

A.Grass pea

B.Pea nut*

C.Bengal gram

D.Green peas

Ans:B

66.-------------is a micronutrient

A.Flourine*

B.Sodium

C.Phosphorous

D.Chlorine

Ans:A

67.Tannins are also called as:

A.Quercetin

B.Gallotanic acid

C.Anthraquinone

D.Tartaric acid

Ans:--------

68.The deficiency disorder caused by protein:

A.Scurvy

B.Beri-Beri

C.Kwashiorker*

D.Night blindness

Ans:C

69.Which packaging material has less chance to decompose?

A.Steel

B.Glass

C.Aluminium

D.Waxed cardboard

Ans:----------

70.Vacreation refers to:

A.Vaccum sterilization

B.Vacuum packaging

C.Vacuum pasteurization*

D.Vacuum creation

Ans:C

71.Freon 12 is used as:

A.Stabilizer

B.Refrigerant*

C.Preservative

D.Antioxidant

Ans:B

72.The complete active enzyme,consisting of both the protein and the cofactor,is called:

A.Holenzyme*

B.Mobilized enzyme

C.Immobilized enzyme

D.Sumo enzyme

Ans:A

73.Aflatoxins are produced by:

A.Rhizopus

B.Ascomycota

C.Aspergillus flavus*

D.Saccharomyces

Ans:C

74.Time-temperature combination for Thermization:

A.63-65⁰C for 15 sec*

B.65-67⁰C for 20 sec

C.70-75⁰C for 15 sec

D.72⁰C for 15 sec

Ans:A

75.How much percentage of lactic starter is added in cultured buttermilk?

A.2%

B.3%

C.1%

D.4%
Ans:------

76.What is SWMA?

A.Solid Waste Management Act*

B.Solid Water Management Act

C.State Waste Management Act

D.State Water Management Act

Ans:A

77.Organisms grow at refrigeration temperature is called as:

A.Mesophilic Bacteria

B.Thermophilic Bacteria

C.Psychrophilic Bacteria*

D.Halophile Bacteria

Ans:C

78.Salinometer is used to measure:

A.Specific gravity

B.Sugar content

C.Salt content*

D.Water content

Ans:C

79.Citrus fruits are rich in------------vitamin.

A.Vitamin C*

B.Vitamin D

C.Vitamin A

D.None

Ans:A

80.Sauerkraut is made out of:

A.Beet Root

B.Tomato

C.Cabbage*

D.Pumpkin

Ans:C

81.Which one of the following Indian rivers forms an estuary?

A.Mahanadi

B.Godavary

C.Kavery

D.Narmada*

Ans:D

82.The Bodo language is spoken in which of the following States of India?

A.Mizoram

B.Sikkim

C.Assam*

D.Arunachal Pradesh

Ans:C

83.Which type of soil is used for plantations of Tea,Coffee,Spices and fruits?

A.Black soil

B.Laterite Soil

C.Peaty Soil

D.Forest Soil*

Ans:D

84.The State with highest population growth rate as per 2011 census?

A.Manipur

B.Mizoram

C.Meghalaya*

D.Madhya Pradesh

Ans:C

85.’Garibi hatao’is the slogan of:

A.Second Five Year Plan

B.Third Five Year Plan

C.Fourth Five Year Plan

D.Fifth Five Year Plan*

Ans:D

86.’Annapurna’scheme started by the Govt,in 1999-2000 is to provide:

A.Better education to women

B.Food to senior citizens*

C.Lunch to school children

D.Employment programme

Ans:B

87.Rani Gaidilliu is associated with:

A.Civil Disobedience Movement*

B.Non Co-operation movement

C.Quit India Movement

D.Swadeshi Movement

Ans:A

88.In which session of Indian National Congress Tri-colour flag was accepted as the official flag of congress:

A.Lahore*

B.Belagum

C.Madras

D.Bombay

Ans:A

89.All Indian Kissan Sabha(AIKS)was formed in the year:

A.1938

B.1935

C.1932

D.1936*

Ans:D

90.Which Act passed by the British Govt,introduced provincial autonomy?

A.Minto-Morley Reform Act of 1909

B.Montague-Chelmsford Reform Act of 1919

C.Govt,of India Act of 1935*

D.Indian Independence Act of 1947

Ans:C

91.When Quit India Movement was launched who was the president of Indian National Congress?

A.Abul Kalam Azad*

B.J.B.Kripalani

C.Rajendra Prasad

D.Jawaharlal Nehru

Ans:A

92.The committee enquired and submitted its report of IPL spot  fixing scandal:

A.Ram Pradhan Committee

B.Justice Mudgal Committee*

C.Varadharajan Committee

D.Kirit Parikh Committee

Ans:B

93.Which film won the Oscar Award for the best film for 2014?

A.Gravity

B.Dallas Buyers Club

C.12 years a slave*

D.Her

Ans:C

94.Which film star was selected by the Election Commission as its National Icon for the Lok Sabha elections in 2014?

A.Aamir Khan*

B.Shahrukh Khan

C.Salman Khan

D.Faisal Khan

Ans:A

95.Who built St.Anelo Fort at Kannur?

A.The British

B.The Portuguese*

C.The Dutch

D.The French

Ans:B

96.Gabriel Garcia Marquez was awarded Nobel Prize for his work:

A.Love in the time of Cholara

B.The Autumn of Patriarch

C.In Evil Hour

D.One Hundred Years of Solitude*

Ans:D

97.The last temple consecrated by Sree Narayana Guru is:

A.Kalavan Kode*

B.Ayiramthengu

C.Aruvippuram

D.Mannanthala

Ans:A

98.’Moksha Pradeepam’ is the work of:

A.Vaikunda Swamikal

B.Vagbhadanda

C.Kumaranasan

D.Brahmananda Sivayogi*

Ans:D

99.Whose Autobiography is’Ente Jeevitha Smaranakal?

A.K.Kelappan
B.Mannathu Padmanabhan*

C.A.K.Gopalan

D.Dr.Palpu

Ans:B

100.Who organized Villuvandi Strike-in 1893?

A.V.T.Bhattathirippad

B.Ayyankali*

C.Thycaud Ayya

D.Kumaraguru

Ans:B