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26 June 2018

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

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

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


2.Petrology deals with----------
A.Formation of soil
B.Study of rocks in the Earth’s crust
C.Petroleum Market
D.Study of Water

3.The lowest layer of the atmosphere is--------
A.Ionosphere
B.Mesophere
C.Tropospher
D.Stratosphere

4.An estuary is a------------
A.Natural harbour
B.Water fall
C.Tropical storm
D.Broad channel where sea and river waters mingle

5.The highest Mountain peak situated in India is----------
A.Godwin Austen(K2)
B.Everest
C.Anamudi
D.Sabarimala

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

7.Maximum human population of the world belongs to-------
A.Negroid
B.Mangoloid
C.Cocasion
D.Austroloid

8.Which of the following is regarded as perennial crop-------
A.Rice
B.Wheat
C.Rubber
D.Sugarcane

9.Name the shipyard situated on the Konkan Coast---------.
A.Mazagon
B.Cochin
C.Kandla
D.Visakapattanam

10.Which one of the following is not a form of precipitation--------.
A.Rain
B.Fog
C.Snowfall
D.Hail


11.Total number of rivers in Kerala are---------
A.33
B.22
C.44
D.55

12.The longest river in Kerala is---------
A.Periyar
B.Pampa
C.Pennar
D.Bharatapuzha

13.Which is an east flowing river in Kerala
A.Kabani
B.Pampa
C.Bharatapuzha
D.Periyar

14.’Sahodara Sangam’was founded by------------
A.Mahatma Gandhiji
B.Ayyappan
C.Vivekananda
D.Kelappan

15.The Editor of Mitavadi was-----
A.Kelappan
B.Ayyappan
C.C.Krishnan
D.Kumaranasan

16.The famous temple entry proclamation(1936)was issued by---------
A.Marthanda Varma
B.Sakthan tampuran
C.Samootiri
D.Sri Chithira Tirunal Balarama Varma

17.The last viceroy of India was -------
A.Mountbatten
B.Warren Hasting
C.Cornwallis
D.Dalhousie

18.’Sarvodaya Day’is observed every year on--------
A.5th December
B.30th January
C.2nd February
D.26th January

19.The 14th President of India is-----------
A.Pranab Mukherjee
B.Sri.Venkitaraman
C.Ram Nath Kovind
D.Vivi Giri

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

21.Bread is made out of -------------
A.Yeast
B.Baking powder
C.Soda bicarbonate
D.Sugar

22.Brown bread is made out of----------
A.Atta
B.Maida
C.Fine flour
D.Rava

23.By stone milling----------is obtained.
A.Atta
B.Maida
C.Rice flour
D.Rava

24.Yeast acts with sugar forming----------and alcohol.
A.Nitrogen
B.CO2
C.Calcium
D.Iron

25.Primary fermentation and secondary fermentation together is known as---------fermentation.
A.Whole
B.Part
C.Timely
D.Bulk

26.The last operation of fermentation in bread making is known as-------------.
A.Proof
B.Total fermentation
C.Under proof
D.Final proof

27.----------is the percentage of moisture in the atmosphere.
A.Temperature
B.Humidity
C.Climate
D.Weather

28.Rope,mold and ----------is a bread disease.
A.Staling
B.Stunning
C.Fever
D.Cold

29.Mold in bread is caused due to the ---------born bacteria.
A.Human
B.Soil
C.Bird
D.Animal

30.WAP means Water Absorption--------------
A.Package
B.Power
C.Part
D.Point

31.Extraction rate of Atta is ----------percentage.
A.100%
B.80%
C.65%
D.31%

32.The insoluble proteins are gluten and ----------
A.Glutamine
B.Glucose
C.Gelatin
D.Sugar

33.Potassium bromate gives ----------to the dough.
A.Colour
B.Strength
C.Hardness
D.Taste

34.GMS stands for--------------mono stearate.
A.Glycerol
B.Glucose
C.Gems
D.General

35.Scientific name of yeast is saccharomyces----------
A.Cerevisiae
B.Synthetic
C.Secular
D.Demophine

36.Yeast was discovered by--------.
A.Arnold Paster
B.Louis Pasteur
C.Hendry Smith
D.Marcony

37.Vitamin---------is found in yeast food.
A.B
B.C
C.D
D.E

38.------------is the yeast food.
A.Salt
B.Sugar
C.Margarine
D.Iron

39.Yeast is killed at------------Degree Centigrade
A.110
B.120
C.85
D.93

40.Yeast is active in-----------temperate.
A.Cold
B.Very high
C.Room
D.Moderate


41.Epidermis is the ----------most layer of wheat grain.
A.Inner
B.Outer
C.Middle
D.Inside

42.Epidermis,epicarp and endocarp together is known as--------
A.Peri carp
B.Sub carp
C.Total carp
D.Epi carp

43.Testa gives the--------matter to the wheat grain.
A.Strength
B.Colour
C.Hardness
D.Soft

44.----------layer separates the endosperm and embryo.
A.Epithelial
B.Inner
C.Outer
D.Middle

45.Patent flour is obtained from ---------roller.
A.Heavy
B.Light
C.Break
D.Multiple

46.The flour obtained from reduction rollers are known as-------------------
A.White flour
B.Dark flour
C.Straight run flour
D.Sweetened flour

47.Starch in flour is -----------percentage.
A.50%
B.70%
C.45%
D.28%

48.Gelatinzation of starch take place at ---------degree Fahrenheit.
A.120
B.140
C.210
D.105

49.Under fermentation causes due to lack of -----------of bread.
A.Volume
B.Sugar
C.Yeast
D.Fat

50.Pale Crust colour is due to ------------fermentation.
A.Under
B.Over
C.Low
D.Medium

51.Too much of sugar causes ---------colour to bread.
A.Brown
B.White
C.Dark
D.Pale

52.Slicing of hot bread cause ----------Texture.
A.Rich
B.Poor
C.Mild
D.None

53.Aspergillus niger is a mold.
A.White
B.Black
C.Brown
D.Yellow

54.Mold spores enter through the ----------on the surface of bread.
A.Cracks
B.Split
C.Hole
D.Inside part

55.The main staling are crust staling and --------staling.
A.Drug
B.Crumb
C.Yeast
D.Sugar

56.Germ is ----------(percentage)of wheat.
A.10%
B.2%
C.17%
D.6%

57.The lighter impurities of wheat are removed by----------
A.Blowing
B.Aspirator
C.Sweeping
D.Frying

58.Flour is kneaded with -------to form gluten.
A.Sugar
B.Water
C.Fat
D.Oil

59.Fresh compressed yeast has an aroma of-------
A.Cherry
B.Ripe apple
C.Plum
D.Mango

60.Bakers dozen is -------Nos.
A.12
B.13
C.14
D.24

61.Baking temperature of sponge cake is -------------degree fahrenheit.
A.350
B.200
C.250
D.160

62.Preparations of puff pastry the ratio of flour and fat is--------
A.2:1
B.1:1
C.1:3
D.3:1

63.Icing used for wedding cake is-----------
A.Royal icing
B.Sponge icing
C.Silver icing
D.Butter icing

64.Swiss roll is made out of--------
A.Fatty sponge
B.Burned sponge
C.Fatless sponge
D.Cheese sponge

65.Jam tart is made of --------
A.Sponge cake
B.Short crust pastry
C.Cheese straws
D.Bread

66.The ratio of flour and fat in cookies is----------
A.4:3
B.3:4
C.1:1
D.3:2

67.Soft ball consistency of sugar is -------degree Fahrenheit.
A.220
B.240
C.160
D.180

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

69.Fat content of margarine---------
A.50%
B.85%
C.90%
D.36%

70.White solid fat obtained from pork-------------
A.Cheese
B.Lard
C.Cassata
D.Chedar

71.----------is found around the kidney of beef or lamb
A.Undercut
B.Suet
C.Fillet
D.Tornidos

72.Substitute of butter containing 85% of fat is----------
A.Lard
B.Suet
C.Margarine
D.Cream

73.White with 100% fat content with high melting point:
A.Margarine
B.Pastry Fat
C.Lard
D.Suet

74.Fat used to prepare very light cakes and sponges:
A.Butter
B.Cream
C.Sauces
D.Special cake fat

75.Butter contain 82% Fat----------water 2% protein and 2% minerals.
A.10%
B.14%
C.26%
D.45%

76.Egg consist of 12% shell 58% ----------30% yolk.
A.Calcium
B.Egg white
C.Sodium
D.Carbon hydrate

77.Eggs used for baking are shelled egg and ---------
A.Coloured egg
B.Frozen egg
C.Artificial egg
D.Poached egg

78.Production or incorporation of gases in a baked product is:
A.Fermentation
B.Leavening
C.Caramelising
D.Smoking

79.Baking powder is combination of sodium bicarbonate and --------salt.
A.Black
B.White
C.Acid
D.Brown

80.Combination of fast and slow acting baking powder:
A.Multiple
B.Double Action
C.Lard
D.Suet

81.----------is obtained from com and soya bean oil.
A.Margarine
B.Double cream
C.Cheese
D.Lecithin

82.Cake crust too dark due to:
A.Too much sugar
B.Too much Butter
C.High temperature
D.Poor quality of flour

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

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

85.Personal hygiene refers good health,working habits and ------.
A.Personal Grooming
B.Manners
C.Respects
D.Performance

86.Fire needs the basic three things like oxygen----------and fuel.
A.Water
B.Heat
C.Moisture
D.Wind

87.Cuts and burns must be covered with-----------
A.Wet clothing
B.Water proof dressing
C.Plastic
D.Damp cloth

88.Care of hands comes under----------
A.Courtesy
B.Personal hygiene
C.Manner
D.Custom

89.Finger nails must be kept----------
A.Untidy
B.Clean
C.Polished
D.Not trimmed

90.The chill room is used for preserving---------goods.
A.Non perishable
B.Perishable
C.Ice creams
D.Cooked foods

91.Hygiene is the science and practice of preserving----------
A.Habits
B.Health
C.Customs
D.Traditions

92.Cereals are stored in a storage place.
A.Chilled
B.Dry
C.Warm
D.Humid

93.Garbage must be collected in------------
A.Open basket
B.Vessels
C.Dust bin
D.Plastic bag

94.Energy value of carbohydrate is ------calorie.
A.10
B.4
C.15
D.2

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

96.Hair must be covered with -----------in the kitchen.
A.Wig
B.Hair cap
C.Damp cloth
D.Scarp

97.-----------should not be worn while working in the kitchen.
A.Cloth
B.Shoes
C.Jewellery
D.Mask

98.KOT stands for kitchen order-----------
A.Token
B.Ticket
C.Traffic
D.Telephone

99.Chef Patissier is--------
A.Carver
B.Wine waiter
C.Captain
D.Pastry Chef

100.Croissant is a type ---rolls.
A.Lunch
B.Dinner
C.Breakfast
D.Supper



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