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Worksheetswc2
Total questions: 90
Worksheet time: 1hrs 29mins
Name
Class
Date
1.
What is the ingredient that helps products rise?
a)
Flour
b)
Fat
c)
Sugar
d)
Leavening Agent
2.
Which of the following leavening agents needs an acid in order to activate?
a)
Baking powder
b)
Baking Soda
c)
Yeast
d)
Air
3.
Which is the following function of sugar in baked goods?
a)
To increase keeping qualities, develop crust color, provide food for the yeast.
b)
To provide structure
c)
To decrease moistness
d)
To toughen the product
4.
Which is a function of fat in baked goods?
a)
To increase keeping qualities , develop color and provide food for the yeast.
b)
To provide structure
c)
To increase moistness
d)
To tenderize the product
5.
Which type of flour has the most gluten and is considered the strongest?
a)
Pastry
b)
All purpose
c)
Cake
d)
Bread
6.
The oven drying methodology consists of heating by ________
a)
conduction
b)
convection
c)
radiation
d)
both radiation and convection
7.
Which of the following is the principle of Atomic Absorption Spectroscopy?
a)
Radiation is absorbed by non-excited atoms in vapour state and are excited to higher states
b)
Medium absorbs radiation and transmitted radiation is measured
c)
Colour is measured
d)
Colour is simply observed
8.
In Atomic Absorption Spectroscopy, which of the following is the generally used radiation source?
a)
Tungsten lamp
b)
Xenon mercury arc lamp
c)
Hydrogen or deuterium discharge lamp
d)
Hollow cathode lamp
9.
Which of the following is the function of the atomiser in the emission system of Atomic Absorption Spectroscopy?
a)
To split the beam into two
b)
To break the steady light into pulsating light
c)
To break large mass of liquid into small drops
d)
To reduce the sample into atomic state
10.
Atomic Absorption Spectroscopy is used for the analysis of metals.
a)
true
b)
False
11.
_____ are the ripened ovary or ovaries of a plant together with adjacent tissues.
a)
Fruits
b)
Vegetables
c)
Seeds
d)
All the options are correct
12.
Fruits contain water to the extent of about _____ by weight.
a)
75-95%
b)
70-90%
c)
70-80%
d)
75-85%
13.
Fruits include
a)
Tomatoes
b)
Brinjal
c)
Both tomatoes and brinjal
d)
None of the options are correct
14.
On the basis of the number of ovaries and number of flowers involved in their formation, fruits may be classified into _____ groups.
a)
11
b)
5
c)
7
d)
3
15.
Roots include _____
a)
Potatoes
b)
Tapioca
c)
Both potatoes and tapioca
d)
None of the options are correct
16.
Roots and tubers are poor sources of _____
a)
B vitamins
b)
Calcium
c)
Protein
d)
All the options are correct
17.
Maturity may be defined in terms of _____
a)
Physiological maturity
b)
Horticultural maturity
c)
Both physiological and horticultural maturity
d)
None of the options are correct
18.
It is essential to pick up the fruits or vegetables at correct stage of maturity to facilitate _____
a)
Proper ripening
b)
Distant transportation
c)
Maximum storage life
d)
All the options are correct
19.
There are _____ stages in the life span of fruits and vegetables.
a)
Three
b)
Two
c)
Four
d)
Five
20.
Ribbon tagging can also be called as _____
a)
Reckoning
b)
Computation
c)
Estimation
d)
Summation
21.
For which of the following produce, oil is used as a maturity index?
a)
Palm
b)
Avocado
c)
Coconut
d)
Olive
22.
Soluble solids can be determined using _____
a)
Refractometer
b)
Brix hydrometer
c)
Both refractometer and brix hydrometer
d)
None of the options are correct
23.
_____ are often harvested in an immature state and ripened postharvest.
a)
Non-Climacteric fruits
b)
Climacteric fruits
c)
Non-Climateric fruits
d)
Climateric fruits
24.
Initiation of _____ occurs when a threshold level of ethylene is reached in the cells of the fruit.
a)
Development
b)
Maturity
c)
Ripening
d)
Senescence
25.
As per FPO specifications, jam must have minimum TSS of _____ %
a)
68
b)
65
c)
67
d)
66
26.
Finished jam should contain _____ % of invert sugar or glucose to avoid crystallization of cane sugar.
a)
30-50
b)
35-50
c)
35-45
d)
25-45
27.
In jam processing, end point determination can be done by _____
a)
Drop test
b)
TSS
c)
Weight test
d)
All the options are correct
28.
Determination of pectin content of the extract can be done by _____
a)
Alcohol test
b)
Jelmeter test
c)
Making test jellies
d)
All the options are correct
29.
A few drops of orange oil are mixed in marmalade before filling into containers.
a)
True
b)
false
30.
In marmalade processing, shreds are added at _____ % of the original extract.
a)
2 to 5
b)
3 to 6
c)
4 to 9
d)
5 to 7
31.
According to raw sugar processing, after the milling process the sugar canes are sent to ___________.
a)
Clarification and filteration tanks
b)
evaporation tanks
c)
crystallization process
d)
weighing and sampling
32.
The sugar cane requires high temperatures and ample supply of water during the harvest period.
a)
true
b)
false
c)
May be true
d)
Non of the options are correct
33.
the pressing process crushes the stalks between heavy and grooved metal rollers to separate the fiber ________.
a)
Cane waste
b)
cellulose fiber
c)
raw fiber
d)
bagasse
34.
the extracted juice after crushing is called ________
a)
Cane juice
b)
raw juice
c)
bagasse
d)
vesou
35.
the extracted juice contains ______ amount of sucrose present in it.
a)
0.5
b)
1
c)
0.95
d)
0.1
36.
in the crystalizaton process small grains of sugar added to the pan after they reach the point of saturation is called as ______
a)
seed
b)
sugar crystals
c)
strike
d)
both a and c
37.
the dense mixture of sugar crystals and syrup that are formed after condensation is called as
a)
massecuite
b)
crystal sugar
c)
end product
d)
Non of the options given
38.
After the sugar being centrifuged, it is cut down and sent to granulator for _______
a)
centrifugation
b)
drying
c)
evaporating
d)
packaging
39.
Alternate sweetners are so called as ________
a)
substitute sugars
b)
sucrose
c)
carbohydrates
d)
crystal sugar
40.
Refined sugars are produced directly from cane juice.
a)
true
b)
may be true
c)
false
d)
Non of the options are correct
41.
The inclined portion of a carrier is generally given a slope of no more than ___ to the horizontal.
a)
10
b)
50
c)
75
d)
22
42.
The apron in which cane is carried is made up of_____
a)
Asbestos
b)
Mud
c)
Steel
d)
fiber
43.
Extraction of cane sugar juice with shredder will be__________
a)
0.9355
b)
0.9225
c)
0.88
d)
0.872
44.
The raw sugar that is remelted, followed by boiling, re-crystallization, and centrifuging is formed into
a)
molasses
b)
unrefined sugar
c)
refined sugar
d)
bagasse
45.
Powdered sugar that are used for confectionaries have ___ % of starch with them
a)
1
b)
2
c)
3
d)
4
46.
Damp sugar crystals are dried by being tumbled through heated air in a ______
a)
granulator
b)
drier
c)
evaporator
d)
all the above options
47.
The slate compressing aprons of the carrier may be wood or metal
a)
false
b)
true
c)
may be true
d)
non of the above
48.
The _____ knives are used to even out the layer of cane.
a)
Levelling
b)
cutting
c)
both a and b
d)
non of the above
49.
Clarification of Cane sugar solution is done by adding______
a)
Filter
b)
Mesh
c)
Milk lime
d)
all the above options
50.
Expansion of ISMA is
a)
Indian sugar Mill assistance
b)
Indian Sugar Mill Assist
c)
Indian Sugar Mill Association
d)
Indian Sweet Manufacturing Association
51.
The method of preservation in meat by lethal agents cause
a)
bactericidal effect
b)
Smoking effect
c)
Radiation effect
d)
None of the options are correct
52.
The method of preservation using temperature is
a)
radiation
b)
chilling
c)
thermal processing
d)
chilling anf thermal processing
53.
Carcass should go to the cooler as soon as possible and its inner most part should be able attain below ….. C within 12 hrs of slaughter in order prevent undesirable off-flavours.
a)
0
b)
-18
c)
10
d)
-10
54.
Meat pigments myoglobin might get oxidized to brown …...
a)
myoglobin
b)
metamyoglobin
c)
haemoglobin
d)
None of the options are correct
55.
Storage of fresh meat is done at a refrigeration temperature of ….? C
a)
18 to -36
b)
2 to 5
c)
10 to 40
d)
0 to 10
56.
Refrigerated temperatures favour the growth of ….. organisms causing spoilage of meat in due course of time.
a)
psychrophilic
b)
mesophillic
c)
thermophillic
d)
All of the options are correct
57.
Freezing temperature for safe storage of meat is ….C.
a)
20
b)
10
c)
-18
d)
0
58.
In freezing, to protect quality loss due to changes in protein …. Can be added.
a)
polydextrose
b)
freezing compounds
c)
globin
d)
polyamide
59.
In canning, the process should be doen before sealing is
a)
seaming
b)
exhausting
c)
heating
d)
cooling
60.
Processing temperature for shelf stable canned cured meat is … C
a)
50
b)
70
c)
98
d)
100
61.
Actin is the most heat labile muscle protein becoming insoluble at ….C.
a)
50
b)
70
c)
98
d)
100
62.
The loss in water holding capacity begins in the temperature range of …. C due to denaturation of contractile proteins.
a)
(10-20)
b)
60-80
c)
40-50
d)
None of the options are correct
63.
…... is rapidly converted to gelatin at around 100 C.
a)
Collagen
b)
Myoglobin
c)
Mucosin
d)
Albumin
64.
….... is a meat processing method often used with salting and curing.
a)
Smoking
b)
Cooking
c)
Heating
d)
Radiation
65.
Smoke is composed of
a)
lignin
b)
pectin
c)
phenol
d)
hydrocarbons
66.
Liquid smoke doesnot have one of the compound that induce carcinogenic compounds.
a)
phenols
b)
polyhydrocarbons
c)
organic acid
d)
alcohol
67.
Example for hot smoking ….
a)
raw cooked sausage
b)
bacon
c)
cooked ham
d)
All of the options are correct
68.
The modified atmosphere storage contains higher amount of CO2 comparing towards to the normal atmospheric condition. The statement is ….
a)
true
b)
false
c)
may be true or false
d)
None of the options are correct
69.
The temperature levels for cold smoking method is
a)
0 to 15 C
b)
15 to 18 C
c)
20 to 40 C
d)
< 0 C
70.
The preservation method that make meat more tender is ….
a)
Smoking
b)
Ionising radiation
c)
Chilling
d)
Freezing
71.
Gram staining is an example for
a)
Simple staining
b)
Differential staining
c)
Negative staining
d)
None of the mentioned
72.
Cell wall of gram negative bacteria is
a)
Thick
b)
Lipids are present
c)
Teichoic acids are absent
d)
None of the mentioned
73.
The differences between Gram positive and Gram negative bacteria is shown to reside in the
a)
Cell wall
b)
Nucleus
c)
Cell membrane
d)
Mesosomes
74.
Capsule formation occurs in the presence of
a)
Albumin
b)
Charcoal
c)
Serum
d)
Starch
75.
Bacterial locomotion is accomplished by
a)
Fimbria
b)
Flagella
c)
Cytoskeleton
d)
Both Fimbria and Flagella
76.
Lipid contents is more in
a)
Gram negative bacteria
b)
Gram positive bacteria
c)
Same in both Gram negative bacteria and Gram positive bacteria
d)
None of the mentioned
77.
Bacterial spores are
a)
Weakly acid fast
b)
Strongly acid fast
c)
Alcohol fast
d)
Non acid fast
78.
Endospores can be stained with
a)
Safranine
b)
Crystal violet
c)
Methylene blue
d)
Malachite green
79.
The order of stains in Gram-staining procedure is
a)
Crystal violet, Iodine solution, Alcohol, Saffranine
b)
Iodine solution, Crystal Violet, Saffranine, Alcohol
c)
Alcohol, Crystal Violet, Iodine solution, Saffranine
d)
All of the mentioned
80.
The percentage of alcohol used in Gram- staining is
a)
0.75
b)
0.9
c)
0.6
d)
0.25
81.
Gram positive bacteria appear as
a)
Pink
b)
Violet
c)
both pink and violet
d)
None of the mentioned
82.
Gram negative bacteria appear as
a)
Pink
b)
Violet
c)
both pink and violet
d)
None of the mentioned
83.
The resolution power of the compound microscope is
a)
0.2 micron
b)
0.2 millimeter
c)
0.2 Angstrom units
d)
0.2 centimeter
84.
In Electron Microscope source of electrons is from
a)
Mercury lamp
b)
Tungsten metal
c)
Both mercury lamp and tungsten metal
d)
None of the mentioned
85.
Electron microscope gives magnification upto
a)
100X
b)
2000X
c)
50,000 X
d)
2,00,000 X
86.
Compound microscope was discovered by
a)
Antony von
b)
Pasteur
c)
Johnsen & Hans
d)
None of the mentioned
87.
The image obtained in a compound microscope is
a)
Real
b)
Virtual
c)
Real inverted
d)
Virtual inverted
88.
In a fluorescent microscope the objective lens is made of
a)
Glass
b)
Quartz
c)
Polythene
d)
None of the mentioned
89.
In electron microscope, what material is used as an objective lense?
a)
Magnetic coils
b)
Superfine glass
c)
Aluminium foils
d)
Electrons
90.
The inventor of Microscope is
a)
Galileo
b)
Antony von
c)
Pasteur
d)
Koch
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