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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


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