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WorksheetsPre assesment test 1
Total questions: 100
Worksheet time: 2hrs 40mins
Name
Class
Date
1.
Which of the following is oil soluble pigment present in fruits and vegetables?
a)
Flavonoids
b)
Carotenoids
c)
Anthocyanins
d)
Tannins
2.
Which of the following represent the group of saturated fatty acids?
a)
Lauric, Myristic, Arachidic
b)
Palmitic, Linoleic, Linolenic
c)
Capric, Stearic & Oleic
d)
Behenic, Caprylic, Arachidonic
3.
The anti-nutritional factor present in fava bean is
a)
Gossypol
b)
Curcine
c)
Vicine
d)
Cyanogen
4.
Which of the following are the primary products of photosynthesis?
a)
Proteins
b)
b). Carbohydrates
c)
c). Minerals
d)
d). Water
5.
The elements present in the carbohydrates are
a)
Carbon, Hydrogen, and Oxygen
b)
b). Carbon, Hydrogen, and Nitrogen
c)
c). Hydrogen, Oxygen, and Sulpher
d)
d). Carbon, Oxygen, and Nitrogen
6.
How much energy will you get from one gram of glucose?
a)
3.8 kilocalories
b)
b). 4.2 kilocalories
c)
c). 4.8 kilocalories
d)
d). 5.2 kilocalories
7.
What is the formula for glucose?
a)
C6H12O6
b)
b). C6H6O12
c)
c). C6H6O6
d)
d). C12H6O11
8.
Which of the following are the examples of Monosaccharides?
a)
Glucose, galactose, and fructose
b)
b). Galactose, maltose
c)
c). Cellulose, starch, and glycogen
d)
d). Glucose and cellulose
9.
The human body uses carbohydrates in the form of____.
a)
Glucose
b)
b). Glycogen
c)
c). Starch
d)
d). enzymes
10.
Alzheimer’s and osteoporosis are examples of _______.
a)
Communicable diseases
b)
(b) Degenerative diseases
c)
(c) Non-communicable diseases.
d)
(d) None of the mentioned
11.
Excessive bleeding during an injury is a deficiency of_________.
a)
vitamin A
b)
(b) vitamin B
c)
(c) vitamin K
d)
(d) vitamin E
12.
Which of the following diseases is caused by protein deficiency?
a)
Anaemia
b)
(b) Kwashiorkor
c)
(c) Hypothyroidism
d)
(d) All of the above
13.
The only fat-soluble antioxidant synthesized in the body is?
a)
Vitamin D
b)
(b) Thiamine
c)
(c) Ascorbic acid
d)
(d) CoQ10
14.
All of the following statements about vitamin B3 (niacin) are true except:
a)
It helps to release energy in carbohydrates, fat, and protein
b)
(b). It improves blood lipid levels
c)
(c) Deficiency causes beriberi
d)
(d) It is involved in the synthesis of sex hormones
15.
Characteristics of successful dieters include all of the following except:
a)
Maintaining a daily food journal
b)
(b) Counting calories
c)
(c) Adhering to a strict eating plan
d)
(d) Eliminating all carbohydrates from their diets
16.
Iron supplements are frequently recommended for all of the following except:
a)
Women who are pregnant
b)
Infants and toddlers
c)
Teenage girls
d)
Post-menopausal women
17.
Good source of vitamin D include all except:
a)
blueberries
b)
Sunlight
c)
Salmon, tuna sardines and mackerel
d)
fortified milk and other dairy products
18.
The everyday dietary requirement of an average adult active moderately is approximately
a)
1000 kcal
b)
2500 kcal
c)
4000 kcal
d)
8000 kcal
19.
What is the sequence in which organic compounds are used by the body during prolonged fasting
a)
Carbohydrates first, proteins and then lipids
b)
Carbohydrates first, lipids and then proteins
c)
Proteins first, lipids and then carbohydrates
d)
Fats first, carbohydrates and then proteins
20.
Mammals can drink water and also derive it from
a)
conversion of oxyhaemoglobin to haemoglobin
b)
breakdown of glycogen into glucose
c)
glucose oxidation
d)
saliva secretion
21.
Sensible heat factor is:
a)
Sensible heat/Latent heat
b)
Total heat/Sensible heat
c)
Latent heat/Sensible heat
d)
Sensible heat/Total heat
22.
Pump down the system for:
a)
more cooling effect
b)
to check compressor efficiency
c)
gas charging
d)
to attend maintenance in low side
23.
Subcooling is a process of cooling the refrigerant in vapour compression refrigeration system before:
a)
evaporation
b)
throttling
c)
condensation
d)
compression
24.
Solenoid valve is operated:
a)
electrically
b)
by hand
c)
by gas pressure
d)
by oil pressure
25.
The COP of a domestic air conditioning in comparison to domestic refrigerator will be:
a)
same
b)
less
c)
more
d)
depends upon weather conditions
26.
Iodine kills the microorganisms by causing the denaturation of proteins.
a)
true
b)
false
27.
Which of the following is the mode of action of formaldehyde?
a)
interference with glycolysis
b)
shows oxidizing property
c)
combines with vital nitrogen compounds
d)
changes the permeability of cytoplasmic membrane
28.
For sterilization of plastic syringes in hospitals which of the following agents are used?
a)
ethylene oxide
b)
dyes
c)
radiations
d)
heavy metals
29.
We require less time to kill the population of many cells.
a)
true
b)
false
30.
Which of the following show the maximum resistance to physical and chemical agents?
a)
Viruses
b)
Mold spores
c)
Bacterial spores
d)
E.coli
31.
Which of the following actions are not affected by antimicrobial agents?
a)
cell wall synthesis
b)
nucleic acid synthesis
c)
protein synthesis
d)
capsule formation
32.
Which of the following microbe is used in the production of blue cheese?
a)
Streptococcus thermophilus
b)
Lactobacillus bulgaricus
c)
Penicillium roqueforti
d)
Rhizopus stolonifer
33.
Pickled cucumber is made from fermented salt-stock pickles.
a)
true
b)
false
34.
Bacterial cell grown on hydrocarbon wastes from the petroleum industry are a source of _____________
a)
carbohydrates
b)
proteins
c)
vitamins
d)
fats
35.
Yeast-cell crops harvested from the vats are used to produce which of the following compounds?
a)
alcoholic beverages
b)
enzymes
c)
antibiotics
d)
organic acids
36.
What is the range of protein content in yeast cells?
a)
0.69
b)
12-15%
c)
20-40%
d)
40-50%
37.
Shredded cabbage is the starting product for which of the following fermented food?
a)
Sauerkraut
b)
Pickles
c)
Green olives
d)
Sausage
38.
the highest value of angle of internal friction indicates the material is:
a)
Cohesive
b)
Easy flowing
c)
Normal flowing
d)
No indication of flow
39.
Method of conveying granular materials with high speed of air current is called as:
a)
Belt conveyor
b)
Screw conveyor
c)
Pneumatic conveyor
d)
Bucket elevator
40.
First cleaning operation after threshing is called as:
a)
Screening
b)
Scalping
c)
Washing
d)
Grading
41.
The process which is commonly applied to tissue systems of fruits and vegetables prior to freezing to inactivate the enzymes is
a)
Heating
b)
Pasteurization
c)
Blanching
d)
Scalding
42.
The ideal oackaging material for high pressure processing of foods is
a)
Glass
b)
Flexible pouches
c)
Metal cans
d)
Rigid trays
43.
Fruit juice is deaerated before they are allowed to flow through pasteurizer. This is done in order to
a)
Reduce fouling of pasteurizer
b)
Increase the rate of heat transfer
c)
Reduce oxidation deterioration
d)
Decrease the rate of heat transfer
44.
The main purpose of blanching vegetables before freezing is to
a)
Increase color
b)
Soften cellulose
c)
Deactivate enzymes
d)
Prevent the loss of vitamin C
45.
Ethylene is
a)
Gas givenoff during ripening of fruit
b)
A naturally occuring enzyme
c)
An alternative source of fuel
d)
A gas used to stop fruit ripening
46.
Which of the following pigments is responsible for yellow and orange colour in produce?
a)
Anthoxanthin
b)
Anthocyanin
c)
Carotenoids
d)
None of the options are correct
47.
Green leafy vegetables are good sources of _____
a)
ß- carotene
b)
Calcium
c)
Riboflavin
d)
All the options are correct
48.
The main fruits that enter the export market are
a)
Grapes
b)
Apples
c)
Both grapes and apples
d)
None of the options are correct
49.
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
50.
For which of the following produce, oil is used as a maturity index?
a)
Palm
b)
Avocado
c)
Coconut
d)
Olive
51.
During _____ there are major changes in the pectic polymers in the cell walls.
a)
Ripening
b)
Development
c)
Maturity
d)
All the options are correct
52.
Prompt cooling immediately within 24 hours of harvest before shipment or storage is called _____
a)
Pre-cooling
b)
Sub cooling
c)
Both pre-cooling and sub cooling
d)
None of the options are correct
53.
Curing is an effective operation to reduce water loss during storage from hardy vegetables.
a)
True
b)
False
54.
_____ are responsible for the oxidative browning reaction when the pulp of fruit (especially immature fruit) is cut.
a)
Phenolics
b)
Tannins
c)
Flavonoids
d)
Coumarins
55.
The most commonly used alternative to ethylene is _____
a)
Butylene
b)
Acetylene
c)
Butylene glycol
d)
Ethylene glycol
56.
The most commonly used osmotic agent for fruits is _____
a)
Sucrose
b)
Fructose
c)
Both sucrose and fructose
d)
None of the options are correct
57.
_____ treatment is used widely in the food industry to reduce the fruit-darkening rate during drying and storage.
a)
Sodium nitrite
b)
Sulfur dioxide
c)
Sodium nitrite
d)
All the options are correct
58.
The normal blanching temperature varies from _____
a)
85°C to 100°C
b)
70°C to 100°C
c)
80°C to 100°C
d)
60°C to 100°C
59.
_____ is used to remove water from a free-flowing liquid mixture.
a)
Spray drying
b)
Drum drying
c)
Tunnel drying
d)
None of the options are correct
60.
Does blanching increases the loss of soluble solids?
a)
Yes
b)
No
61.
Element deficiency of milk is
a)
Fe
b)
Mg
c)
P
d)
Ca
62.
The method of scratching seed coat to remove the mechanical barrier to obtain better germination with better penetration of moisture into the seed is known as
a)
Scalping
b)
Screening
c)
Scarification
d)
Peeling
63.
Milk stone is
a)
Potassium phosphate
b)
Potassium sulphate
c)
Calcium phosphate
d)
Calcium sulphate
64.
Best homogenization temperature is
a)
50 C
b)
70 C
c)
80 C
d)
90 C
65.
Critical fat globule diameter is
a)
<2µm
b)
equal to 2µm
c)
0.7µm
d)
0.5 µm
66.
The second stage homogenization is done to
a)
Reduce the fat globule size to <2µm
b)
To disintegrate the agglomerate the fat globules
c)
To remove whey
d)
To increase the temp of milk
67.
….. test done to determine the acceptance/rejection of milk
a)
MBR test
b)
Acidity
c)
Lactometer
d)
Fat
68.
Boiling and freezing point of milk is ------------- water
a)
Greater than
b)
less than
c)
Equal to
d)
slightly less than
69.
For every 10 oC rise in temperature, rate of reaction becomes
a)
Single
b)
Double
c)
Triple
d)
None of the options are correct
70.
…..... heat include superheated steam and hot air
a)
Saturated
b)
dry
c)
wet
d)
None of the options are correct
71.
The presence of 1% air in steam may reduce the heat transfer coefficient by up to
a)
1
b)
0.75
c)
0.5
d)
0.25
72.
Diffusion is
a)
Mixing of gas in two containers at different pressure
b)
Mixing of two portions of fluid
c)
Mixing of unlike fluids
d)
Mixing of two portions of fluids at different temperature
73.
LMTD holds well for
a)
Counter current flow
b)
co-current flow
c)
Mixed flow
d)
Counter and cocurrent flow
74.
The liquid used in manometer should have
a)
High density
b)
Low density
c)
High surface tension
d)
Low surface tension
75.
Canned fruit juice is stored at temperature of
a)
3.5 C
b)
4.4 C
c)
5.5 C
d)
6.5 C
76.
In evaporation the exact rise in boiling point is given by
a)
Boyles law
b)
Charles law
c)
Roult’s law
d)
Duhring’s law
77.
Domestic microwave ovens operates at
a)
2450 MHz
b)
2540 MHz
c)
2650 MHz
d)
2560 MHz
78.
Regeneration is economical when product is
a)
Heated
b)
Cooled
c)
Heated and Cooled
d)
None of the options are correct
79.
Brewing of coffee is done by
a)
Single stage extraction
b)
Multi stage cross-flow extraction
c)
Multistage counter-current extraction
d)
Continuous counter current extraction
80.
Most of the food in fresh form which man consumes as food is ------------
a)
Alkaline
b)
Acidic
c)
Neutral
d)
Alkaline and Acidic
81.
Expand FSSA
a)
Food Safety and Standards Act
b)
Food Standards and Safety Act
c)
Food Safety and Systems Act
d)
None of the given answers
82.
The most heat resistant pathogen used as indicator organism in pasteurization of milk is
a)
M. tuberculosis
b)
Brucella abortus
c)
Coxiella burnettii
d)
B. thermophilus
83.
__________ is systematic and preventive approach to safety of foods
a)
GMP
b)
GAP
c)
HACCP
d)
QCS
84.
Which enzyme is responsible for milk coagulation?
a)
Lipases
b)
Proteases
c)
Chymosin
d)
None of the given answers
85.
__________is the critical water activity (aw) below which no microorganism can grow
a)
0.8
b)
0.6
c)
0.5
d)
None of the given answers
86.
Of what elements are carbohydrates composed?
a)
C, H, O & N
b)
C, H, O &S
c)
C, H &N
d)
C, H & O
87.
types of crusher used in cane sugar industry
a)
Fultron
b)
Krajewski
c)
Zig-Zag
d)
All the given option
88.
Cider is produced from
a)
Apple
b)
Banana
c)
Orange
d)
Cherries
89.
Which of the following natural antioxidant present in oil
a)
BHA
b)
Tocopherol
c)
Ascorbic Acid
d)
TBHQ
90.
Pasteurization of Milk is carried out for 72.7°C for
a)
15 sec
b)
15 min
c)
30 min
d)
10 sec
91.
pH range of high acid food is
a)
5.3 - 7
b)
6.5 - 7.8
c)
4 - 6.2
d)
below 3.7
92.
MSG is used as
a)
Artificial sweetner
b)
Anticaking agent
c)
Flavour Enhancer
d)
Cleaning agent
93.
Milk fat is present in the form of
a)
Colloidal
b)
Suspended
c)
Emulsion
d)
Solution
94.
M.O. involved in yoghurt formation is
a)
Streptococcus lactis
b)
Lactobacillus bulgaricus
c)
Streptococcus thermophillus
d)
Both 2& 3
95.
Butter flavour is due to
a)
Ammonia
b)
Diacetyl
c)
Ethylene
d)
Vallin
96.
OTR stands for
a)
Odour transfer rate
b)
Oxygen testing result
c)
Oxygen transfer rate
d)
Odour testing result
97.
Espresso coffee drink is
a)
African traditional drink
b)
Indian traditional drink
c)
Srilankan traditional drink
d)
Italian traditional drink
98.
The Baker’s yeast is
a)
Saccharomyces cerevisiae
b)
Rhodotorulla
c)
Candida spp
d)
None of the given answers
99.
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
100.
Various types of crushers include
a)
diamond
b)
integral
c)
catepillar
d)
All the given option
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