21-06-2018 JUNIOR INSTRUCTOR(BAKERY AND CONFECTIONARY),INDUSTRIAL TRAINING

JUNIOR INSTRUCTOR(BAKERY AND CONFECTIONARY),INDUSTRIAL TRAINING

EXAM DATE:21-06-2018

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1.Which state in India touches the boundaries of the largest number of other states?

A.Madya Pradesh

B.Uttar Pradesh

C.Kerala

D.Bihar

Ans:A

2.Petrology deals with----------

A.Formation of soil

B.Study of rocks in the Earth’s crust

C.Petroleum Market

D.Study of Water

Ans:B

3.The lowest layer of the atmosphere is--------

A.Ionosphere

B.Mesophere

C.Tropospher

D.Stratosphere

Ans:C

4.An estuary is a------------

A.Natural harbour

B.Water fall

C.Tropical storm

D.Broad channel where sea and river waters mingle

Ans:D

5.The highest Mountain peak situated in India is----------

A.Godwin Austen(K2)

B.Everest

C.Anamudi

D.Sabarimala

Ans:A

6.Indian subcontinent lies----------

A.Wholly in Southern Hemisphere

B.Wholly in Northern Hemisphere

C.Partly in south and party in north

D.None of the above

Ans:B

7.Maximum human population of the world belongs to-------

A.Negroid

B.Mangoloid

C.Cocasion

D.Austroloid

Ans:C

8.Which of the following is regarded as perennial crop-------

A.Rice

B.Wheat

C.Rubber

D.Sugarcane

Ans:D

9.Name the shipyard situated on the Konkan Coast---------.

A.Mazagon

B.Cochin

C.Kandla

D.Visakapattanam

Ans:A

10.Which one of the following is not a form of precipitation--------.

A.Rain

B.Fog

C.Snowfall

D.Hail

Ans:B

11.Total number of rivers in Kerala are---------

A.33

B.22

C.44

D.55

Ans:C

12.The longest river in Kerala is---------

A.Periyar

B.Pampa

C.Pennar

D.Bharatapuzha

Ans:D

13.Which is an east flowing river in Kerala

A.Kabani

B.Pampa

C.Bharatapuzha

D.Periyar

Ans:A

14.’Sahodara Sangam’was founded by------------

A.Mahatma Gandhiji

B.Ayyappan

C.Vivekananda

D.Kelappan

Ans:B

15.The Editor of Mitavadi was-----

A.Kelappan

B.Ayyappan

C.C.Krishnan

D.Kumaranasan

Ans:C

16.The famous temple entry proclamation(1936)was issued by---------

A.Marthanda Varma

B.Sakthan tampuran

C.Samootiri

D.Sri Chithira Tirunal Balarama Varma

Ans:D

17.The last viceroy of India was -------

A.Mountbatten

B.Warren Hasting

C.Cornwallis

D.Dalhousie

Ans:A

18.’Sarvodaya Day’is observed every year on--------

A.5^th December

B.30^th January

C.2^nd February

D.26^th January

Ans:B

19.The 14^th President of India is-----------

A.Pranab Mukherjee

B.Sri.Venkitaraman

C.Ram Nath Kovind

D.Vivi Giri

Ans:C

20.The first Woman Player to cross 6000 runs in ODI Cricket World Cup is----------

A.Sunil Gavaskar

B.B.Sandhya

C.Roopa Rani

D.Mithal Raj

Ans:D

21.Bread is made out of -------------

A.Yeast

B.Baking powder

C.Soda bicarbonate

D.Sugar

Ans:A

22.Brown bread is made out of----------

A.Atta

B.Maida

C.Fine flour

D.Rava

Ans:A

23.By stone milling----------is obtained.

A.Atta

B.Maida

C.Rice flour

D.Rava

Ans:A

24.Yeast acts with sugar forming----------and alcohol.

A.Nitrogen

B.CO2

C.Calcium

D.Iron

Ans:B

25.Primary fermentation and secondary fermentation together is known as---------fermentation.

A.Whole

B.Part

C.Timely

D.Bulk

Ans:D

26.The last operation of fermentation in bread making is known as-------------.

A.Proof

B.Total fermentation

C.Under proof

D.Final proof

Ans:D

27.----------is the percentage of moisture in the atmosphere.

A.Temperature

B.Humidity

C.Climate

D.Weather

Ans:B

28.Rope,mold and ----------is a bread disease.

A.Staling

B.Stunning

C.Fever

D.Cold

Ans:A

29.Mold in bread is caused due to the ---------born bacteria.

A.Human

B.Soil

C.Bird

D.Animal

Ans:B

30.WAP means Water Absorption--------------

A.Package

B.Power

C.Part

D.Point

Ans:B

31.Extraction rate of Atta is ----------percentage.

A.100%

B.80%
C.65%

D.31%

Ans:A

32.The insoluble proteins are gluten and ----------

A.Glutamine

B.Glucose

C.Gelatin

D.Sugar

Ans:A

33.Potassium bromate gives ----------to the dough.

A.Colour

B.Strength

C.Hardness

D.Taste

Ans:B

34.GMS stands for--------------mono stearate.

A.Glycerol

B.Glucose

C.Gems

D.General

Ans:A

35.Scientific name of yeast is saccharomyces----------

A.Cerevisiae

B.Synthetic

C.Secular

D.Demophine

Ans:A

36.Yeast was discovered by--------.

A.Arnold Paster

B.Louis Pasteur

C.Hendry Smith

D.Marcony

Ans:B

37.Vitamin---------is found in yeast food.

A.B

B.C

C.D

D.E

Ans:C

38.------------is the yeast food.

A.Salt

B.Sugar

C.Margarine

D.Iron

Ans:B

39.Yeast is killed at------------Degree Centigrade

A.110

B.120

C.85

D.93

Ans:B

40.Yeast is active in-----------temperate.

A.Cold

B.Very high

C.Room

D.Moderate

Ans:C

41.Epidermis is the ----------most layer of wheat grain.

A.Inner

B.Outer

C.Middle

D.Inside

Ans:B

42.Epidermis,epicarp and endocarp together is known as--------

A.Peri carp

B.Sub carp

C.Total carp

D.Epi carp

Ans:A

43.Testa gives the--------matter to the wheat grain.

A.Strength

B.Colour

C.Hardness

D.Soft

Ans:B

44.----------layer separates the endosperm and embryo.

A.Epithelial

B.Inner

C.Outer

D.Middle

Ans:A

45.Patent flour is obtained from ---------roller.

A.Heavy

B.Light

C.Break

D.Multiple

Ans:C

46.The flour obtained from reduction rollers are known as-------------------

A.White flour

B.Dark flour

C.Straight run flour

D.Sweetened flour

Ans:C

47.Starch in flour is -----------percentage.

A.50%
B.70%

C.45%

D.28%

Ans:B

48.Gelatinzation of starch take place at ---------degree Fahrenheit.

A.120

B.140

C.210

D.105

Ans:B

49.Under fermentation causes due to lack of -----------of bread.

A.Volume

B.Sugar

C.Yeast

D.Fat

Ans:A

50.Pale Crust colour is due to ------------fermentation.

A.Under

B.Over

C.Low

D.Medium

Ans:B

51.Too much of sugar causes ---------colour to bread.

A.Brown

B.White

C.Dark

D.Pale

Ans:C

52.Slicing of hot bread cause ----------Texture.

A.Rich

B.Poor

C.Mild

D.None

Ans:B

53.Aspergillus niger is a mold.

A.White

B.Black

C.Brown

D.Yellow

Ans:B

54.Mold spores enter through the ----------on the surface of bread.

A.Cracks

B.Split

C.Hole

D.Inside part

Ans:A

55.The main staling are crust staling and --------staling.

A.Drug

B.Crumb

C.Yeast

D.Sugar

Ans:B

56.Germ is ----------(percentage)of wheat.

A.10%
B.2%

C.17%

D.6%

Ans:B

57.The lighter impurities of wheat are removed by----------

A.Blowing

B.Aspirator

C.Sweeping

D.Frying

Ans:B

58.Flour is kneaded with -------to form gluten.

A.Sugar

B.Water

C.Fat

D.Oil

Ans:B

59.Fresh compressed yeast has an aroma of-------

A.Cherry

B.Ripe apple

C.Plum

D.Mango

Ans:B

60.Bakers dozen is -------Nos.

A.12

B.13

C.14

D.24

Ans:B

61.Baking temperature of sponge cake is -------------degree fahrenheit.

A.350

B.200

C.250

D.160

Ans:A

62.Preparations of puff pastry the ratio of flour and fat is--------

A.2:1

B.1:1

C.1:3

D.3:1

Ans:B

63.Icing used for wedding cake is-----------

A.Royal icing

B.Sponge icing

C.Silver icing

D.Butter icing

Ans:A

64.Swiss roll is made out of--------

A.Fatty sponge

B.Burned sponge

C.Fatless sponge

D.Cheese sponge

Ans:C

65.Jam tart is made of --------

A.Sponge cake

B.Short crust pastry

C.Cheese straws

D.Bread

Ans:B

66.The ratio of flour and fat in cookies is----------

A.4:3

B.3:4

C.1:1

D.3:2

Ans:A

67.Soft ball consistency of sugar is -------degree Fahrenheit.

A.220

B.240

C.160

D.180

Ans:B

68.Dark coloured sugar syrup with thick consistency used for fruit cake is known as:

A.Caramel

B.Treacle

C.Brown sugar

D.Burned sugar

Ans:B

69.Fat content of margarine---------

A.50%

B.85%

C.90%

D.36%

Ans:B

70.White solid fat obtained from pork-------------

A.Cheese

B.Lard

C.Cassata

D.Chedar

Ans:B

71.----------is found around the kidney of beef or lamb

A.Undercut

B.Suet

C.Fillet

D.Tornidos

Ans:B

72.Substitute of butter containing 85% of fat is----------

A.Lard

B.Suet

C.Margarine

D.Cream

Ans:C

73.White with 100% fat content with high melting point:

A.Margarine

B.Pastry Fat

C.Lard

D.Suet

Ans:B

74.Fat used to prepare very light cakes and sponges:

A.Butter

B.Cream

C.Sauces

D.Special cake fat

Ans:D

75.Butter contain 82% Fat----------water 2% protein and 2% minerals.

A.10%

B.14%

C.26%

D.45%

Ans:B

76.Egg consist of 12% shell 58% ----------30% yolk.

A.Calcium

B.Egg white

C.Sodium

D.Carbon hydrate

Ans:B

77.Eggs used for baking are shelled egg and ---------

A.Coloured egg

B.Frozen egg

C.Artificial egg

D.Poached egg

Ans:B

78.Production or incorporation of gases in a baked product is:

A.Fermentation

B.Leavening

C.Caramelising

D.Smoking

Ans:B

79.Baking powder is combination of sodium bicarbonate and --------salt.

A.Black

B.White

C.Acid

D.Brown

Ans:C

80.Combination of fast and slow acting baking powder:

A.Multiple

B.Double Action

C.Lard

D.Suet

Ans:B

81.----------is obtained from com and soya bean oil.

A.Margarine

B.Double cream

C.Cheese

D.Lecithin

Ans:D

82.Cake crust too dark due to:

A.Too much sugar

B.Too much Butter

C.High temperature

D.Poor quality of flour

Ans:A

83.Sinking of fruit in fruit cake due to:

A.Too much baking powder

B.Too thin Batter

C.Uneven fruit size

D.More fat

Ans:A

84.Ideal temperature for ice cream storage:

A.-5 to -6 degree Fahrenheit

B.-8 to -9 degree Fahrenheit

C.-1 to -2 degree Fahrenheit

D.-17 to -19 degree Fahrenheit

Ans:A

85.Personal hygiene refers good health,working habits and ------.

A.Personal Grooming

B.Manners

C.Respects

D.Performance

Ans:A

86.Fire needs the basic three things like oxygen----------and fuel.

A.Water

B.Heat

C.Moisture

D.Wind

Ans:B

87.Cuts and burns must be covered with-----------

A.Wet clothing

B.Water proof dressing

C.Plastic

D.Damp cloth

Ans:B

88.Care of hands comes under----------

A.Courtesy

B.Personal hygiene

C.Manner

D.Custom

Ans:B

89.Finger nails must be kept----------

A.Untidy

B.Clean

C.Polished

D.Not trimmed

Ans:B

90.The chill room is used for preserving---------goods.

A.Non perishable

B.Perishable

C.Ice creams

D.Cooked foods

Ans:B

91.Hygiene is the science and practice of preserving----------

A.Habits

B.Health

C.Customs

D.Traditions

Ans:B

92.Cereals are stored in a storage place.

A.Chilled

B.Dry

C.Warm

D.Humid

Ans:B

93.Garbage must be collected in------------

A.Open basket

B.Vessels

C.Dust bin

D.Plastic bag

Ans:C

94.Energy value of carbohydrate is ------calorie.

A.10

B.4

C.15

D.2

Ans:B

95.Food poisoning symptoms will appear with in-----------hours of taking affected food.

A.12 hrs

B.6 hrs

C.24 hrs

D.8 hrs

Ans:C

96.Hair must be covered with -----------in the kitchen.

A.Wig

B.Hair cap

C.Damp cloth

D.Scarp

Ans:B

97.-----------should not be worn while working in the kitchen.

A.Cloth

B.Shoes

C.Jewellery

D.Mask

Ans:C

98.KOT stands for kitchen order-----------

A.Token

B.Ticket

C.Traffic

D.Telephone

Ans:B

99.Chef Patissier is--------

A.Carver

B.Wine waiter

C.Captain

D.Pastry Chef

Ans:D

100.Croissant is a type ---rolls.

A.Lunch

B.Dinner

C.Breakfast

D.Supper

Ans:C