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. Yellow colored vegetables are rich source of :

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2. Mold inhibitor used in bread is

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

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4. Which is the staple vegetable in indian diet?

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

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

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7. Butter is and emulsion of____________

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8. The fat content in double toned milk is

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9. Antibiotics tend to be :

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

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11. Tocopherol is an example of:

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

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13. vegetable which is not blached before drying:

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

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15. _____is subject to physical,chermical and biolofical deterioration

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16. Lyophilization is synonymous with:

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17. Which bean is used for extraction of gum?

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18. maximum density of water is at a temperature of

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19. A commom adulterant in black powder is

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

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

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22. In batch fermentation:

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

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24. vegetables are subjected to drying after:

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

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26. butylated hydroxyanisole (BHA)is :

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27. Tomtato fruits for canning are harvested at:

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

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29. class IV milk includes milk used to..

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

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31. Formation of abscission layer is maturity index of:

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

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

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34. Fruits and vegetables are collectively known as

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

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36. Which of the following is a class IIproduct ?

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

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

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39. yellow color of egg yolk is due to;

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40. Which is the precursor of ethylene?

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

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

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43. Lye peeling is done at a temperature of:

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

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45. The enzyme that curdles the casein in milk

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46. As fruits meture ,the specific gravity will:

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

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48. After drying moisture content in vegetables be :

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

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

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

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52. Which of the following is fermentation process?

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

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

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

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56. 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?

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

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

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

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