Diploma In Food Processing

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Diploma In Food Processing

Online Examination Detail:
Duration- 120 minutes.
Number of Questions- 60. (Multiple Choice Questions).
10 Questions from each module, each carry 10 marks.
Maximum Marks- 600, Passing Marks- 40%.
There is no negative marking.

Candidate Details

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1. Large lactose crystals in ice cream couse which one of the following defects in the products?

2 / 60

2. yellow color of egg yolk is due to;

3 / 60

3. Lye peeling is done at a temperature of:

4 / 60

4. Lyophilization is synonymous with:

5 / 60

5. class IV milk includes milk used to..

6 / 60

6. Which of the following enzyme is used in meat tenderization?

7 / 60

7. Formation of abscission layer is maturity index of:

8 / 60

8. Which of the following analytical methods can be used to distinguish flavour compounds?

9 / 60

9. Which one is present in highest amount is finger millet (ragi)?

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10. Tocopherol is an example of:

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11. Beer is manufactured from barley and also the following ingredient is used

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12. Which of the following is fermentation process?

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13. Yellow colored vegetables are rich source of :

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14. Which of the following processing methods invi=olves heating foods at high temperatures for short periods of time in order to reduce the risk of food poisoning?

15 / 60

15. Which one of the following fruit juices is a rich source of calcium?

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16. Frozen storage is generally operated at temperature of.:

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17. vitamin which is not found in fruits and vegetables:

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18. Which of the following is a non-thermal food processing technology?

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19. Which is the method of transfer of heat by contact?

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20. Chemical preservative is difined as a chemical compound that:

21 / 60

21. Antibiotics tend to be :

22 / 60

22. An enzyme which can stimulate the germination of barley seeds is

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23. What is the threshold level of ethylene in fruit and vegetable?

24 / 60

24. Which bean is used for extraction of gum?

25 / 60

25. vegetable which is not blached before drying:

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26. A commom adulterant in black powder is

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27. Which is the precursor of ethylene?

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28. Which of the following heat is used in broiling?

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29. In batch fermentation:

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30. Which chemical is used for controlling sprouting of onions in storage?

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31. Which is the staple vegetable in indian diet?

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32. A food must contain less than ___grams of fat per serving to be considered a low fat food:

33 / 60

33. Which of the following does not have antimicrobial activity?

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34. Which of the following helps to retain color of meat?

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35. _____is subject to physical,chermical and biolofical deterioration

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36. Which type of food is /are covered under FSS act,2006?

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37. The fat content in double toned milk is

38 / 60

38. Tomtato fruits for canning are harvested at:

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39. Who showed that saccharomyces cerevisiae causes fermentation forming products such as beer and buttermilk?

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40. For longer storage of cucumber fruits,the temperature should be:

41 / 60

41. for low sugar content,potato tubers are storded at:

42 / 60

42. Which of the following is a class IIproduct ?

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43. The enzyme that curdles the casein in milk

44 / 60

44. Butter is and emulsion of____________

45 / 60

45. Bacteria which is used to absorb ethylene from storage chamber is:

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46. Fruits and vegetables are collectively known as

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47. Which one of the following enxymes is the major processing aid in cheese processing

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48. Which of the following is non-climacteric type of fruit?

49 / 60

49. As fruits meture ,the specific gravity will:

50 / 60

50. vegetables are subjected to drying after:

51 / 60

51. Which of the following is associated 'browning 'disorder?

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52. AT which Ph fruits and vegetables are divided in to acidic and non-acific for thermal processing:

53 / 60

53. After drying moisture content in vegetables be :

54 / 60

54. maximum density of water is at a temperature of

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55. The yellow colour in cow milk is due to the presece of ,

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56. How much should be the minimum percentage of acetic acid in commercially available vinegar?

57 / 60

57. Which of the following is a rapid precooling method?

58 / 60

58. Mold inhibitor used in bread is

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59. Which of the following plant hormone is considered as ripen?

60 / 60

60. butylated hydroxyanisole (BHA)is :