CONTEST 1 admin No Comment 02Jun Share Welcome to your CONTEST 1 Name Email Phone 1. Q. SPS under WTO stands for Standards, Prevention and Specifications Sanitary and Phytosanitary measures Specifications for Products and Supplements Safety and Prevention of Sickness 2. Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter? 2 4 8 16 3. Q. The protein of egg white known for it's antibiotic activity is Conalbumin Lysozyme Ovalbumnin Avidin 4. Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy? Thiamine Niacin Iron Fat 5. Q. Which is the richest source of vitamin E Wheat germ oil Palm oil Sunflower oil Mustard oil 6. Q. In cola soft drinks the common colorant is cola tar tannins caramel charcoal 7. Q. The most hygienic way of drying hands is by using A warm air drier a hand towel the dish cloth the lab coat 8. Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety Food Safety Officer Designated Officer Commissioner Food Authority 9. Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to 1 Lakh rupees 2 Lakh rupees 3 Lakh rupees 5 Lakh rupees 10. Q. Standard pasteurisation protocol for milk is adequate for destroying Clostridium sporogenes Listeria monocytogenes Clostridium botulinum Bacillus cereus 11. Q. According to US FDA, irradiation comes under the category of Food preservative Food additive Food processing None of the options 12. Q. CAPA applied in GHP ISO 9001 GMP None of the above 13. Q. Rigor mortis is caused due to Unavailability of ATP which is necessary to break the link between actin and myosin Rupturing of tissue due to unavailability of oxygen Decrease in body temperature Breakage of rigid protein molecules in sarcoplasm 14. Q. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______ Minimal Optimization None of the mentioned Minimal Processing All of the mentioned 15. Q. Osmophilic yeast can grow at ____________ water activity 0.6 0.85 0.76 0.91 16. Q. The preservation technique using radiation is also known as Cold sterilization Dry sterilization Heat sterilization Uperization 17. Q. Bread staling is caused by Gelatinisation Caramelisation Aggregation Retrogradation 18. Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public” Food Act 1983 Food Regulation 1985 Food Hygiene Regulations 2009 Food Irradiation Regulations 2011 19. Q. Which one of the following is a food additive? Hydrochloric acid Sulphuric acid Phosphoric acid Nitric acid 20. Q. Barfoed's test is for Detecting the presence of triglycerides in the sample Detecting the presence of dipeptide in the sample Detecting the presence of monosaccharides in the sample Detecting the presence of Vitamin K in the sample 21. Q. A substance intentionally added that preserves flavor and improves taste is called Food material Food contaminant Food adulterant Food additive 22. Q. Multiple effect evaporation leads to Reduction in operating cost and reduction in capital cost Increase in operating cost and increase in capital cost Increase in operating cost and reduction in capital cost Reduction in operating cost and increase in capital cost 23. Q. Sugar more than —-------— acts as preservative 10% 40% 70% 95% 24. Q. Yeast can't act on which of the following? Fructose Lactose Sucrose Maltose 25. Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis Food Safety Officer Designated Officer Assistant Commissioner Commisioner 26. Q. Which of the following is used as the monitor in the pasteurization of milk Bovine Phosphatase Bovine Bovine catalase Peroxidase 27. Q. NCCP stands for National Codex Contact Point National Codex Committee Point National Committee Contact Point National Committee Codex Point 28. Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because Water soluble pectin interacts with calcium Hemicellu!ose prevents decrease in viscosity Lignin prevents decrease in viscosity Pectin methyl esterase is inactivated 29. Q. Minimum fat % in double toned milk is 3.5 . 1.5 2.5 0.5 30. Q. In which type of drying, overall volume of the produet remains the same after drying sun drying spray drying vacuum drying freeze drying 31. Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under Consumer protection act Prevention of food adulteration act Food hygiene and sanitation act Essential commodities act 32. Q. Which of the following Aspergilus species produces aflatoxin? A. niger A. flavus A. oryzae A. ustus 33. Q. According to FSSA, Compensation shall be paid at the earliest and in no case later than _____ months from the date of occurrence of the incident 1 2 3 6 34. Q. ISO 9001 is which kind of management system Quality management Food Safety Environment Food security 35. Q. ISO 9001: 2008 has how many clauses 5 6 9 8 36. Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________ 3 months and 1 Lakh rupees 3 months and 2 Lakh rupees 6 months and 1 Lakh rupees 1 year and 2 Lakh rupees 37. Q. Which one of the following is a fat insoluble vitamin? Vitamin A Vitamin C Vitamin D Vitamin K 38. Q. The bacteria of greatest concern in canning is Salmonella EColi Clostridium botulinum All of the above 39. Q. Enzyme responsible for the conversion of sugar to alcohol and CO2 Amylase Fermentase Zymase None of the above 40. Q. Standard Committee of Parliament on Agriculture in its 12th Report submitted in ___________ desired that much needed legislation on integrated Food Law should be Expedited April 1998 April 2004 April 2005 April 2006 41. Q. According to CODEX standards, which of the following food item is hypersensitive? Cereals Nuts Milk Products All of the mentioned 42. Q. Which food constituent makes the food astringent? Protein Carbohydrate Alkaloid fat 43. Q. According to FSSA, Penalty for misleading advertisement may be extended to 2 Lakh rupees 3 Lakh rupees 5 Lakh rupees 10 Lakh rupees 44. Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________. 1998 2000 2006 2003 45. Q. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does? Induces the synthesis of certain health promoting compounds Resistance against pathogens DNA damage All of the mentioned 46. Q. Safe moisture content for storage of cereal grains is 6-8% 9-10% 12-13% 14-16% 47. Q. ISO-17025 deals with: Testing Laboratory Quality Control System Quality Management System Inspection, Testing & Calibration and Product Certification System Environment Management System 48. Q. The importance of Food Law is to To increase customer level of confidence To improve food safety and enhance process control To expand market potential/access and maximize profit to protect the public against health hazards and fraud in the preparation, sale and use of food 49. Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption: JECFA JEMRA JMPR JEMNU 50. Q. Which of the following can survive at the lowest moisture content? Mold Yeast Bacteria All of the above 51. Q. The reaction between Amino acid and reducing sugar is known as: Sugar inversion Enzymetic browning Maillard reaction neutralization reaction 52. Q. Match the following P-2, Q-1, R-4, S-3 P-3, Q-1, R-4, S-2 P-3, Q-4, R-2, S-1 P-1, Q-2, R-3, S-4 53. Q. An individual office – holder of CODEX commission may be re – elected how many times: 2 4 1 None of these 54. Q. Spray drying is used to dry liquids solids liquids with solids all of the above 55. Q. Carboxymethyl cellulose is used as Stabilizer Colouring agent Detergent Emulsifier 56. Q. What is the objective of ISO 22000 To establish a food safety management Certification for production plant Minimize resource None of the above 57. Q. Total fat content of table butter should not be less than……% 70 70 80 90 100 58. Q. The grades of tea in the increasing order of their leaf size are Souchang. pekoe and orange pekoe Pekoe, souchang and orange pekoe Orange pekoe, souchang, and pekoe Orange pekoe, pekoe, and souchang 59. Q. Undesirable bitterness frequently encountered in cured cheese is due to the a. Presence of naringen Formation of limonin Overall hydrophobicity of amino acid side chains in peptides Conversion of humulone to isohumulone 60. Q. Which of the following sugars is/ are non-reducing? Sucrose Maltose Cellubiose All of the above 61. Q. Standards laid for product is given by BIS ISO ISI WHO 62. Q. The enzyme that hydrolyzes starch to maltose is alpha-amylase Beta-amylase Cyclodextrin glucanotransferase Glucoamylase 63. Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________ Land revenue Equipment revenue Raw material revenue All of these 64. Q. Which one of the following is NOT a component of an evaporator? Vacuum separator Heat exchanger Cyclone separator Condenser 65. Q. Green tea is considered to be a more healthy option than black tea because it Has high content of polyphenols Is richer I thearubigin Does not require any sweetner during tea preparation Has no microbial load 66. Q. Pellagra is caused by the deficiency of Vitamin B1 Vitamin B3 Vitamin B 6 Vitamin B12 67. Q. ___________ of MFPO deals with application for license or renewal of license under MFPO Schedule – I Schedule – II Schedule – III Schedule – IV 68. Q. BOPP stands for Biaxially oriented polypropylene Biodegredable oxidized polypropylene Biodegredable & oriented polypropylene None of the above 69. Q. Which of the following preservative would you prefer to prevent rope formation in bread Calcium alginate Calcium propionate Calcium pectate Calcium acetate 70. Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to Reaction of reducing sugars with e-amino group of lysine Increased binding of lectins to intestinal mucosal cells Thermolabile nature of lectins and Kunitz type protease inhibitors Thermolabile nature of Bowman-Birk type of inhibitors 71. Q. As per GHP water used in food processing units should meet the: Non portability test Drinkability test Portability test Cleaning test 72. Q. Decrease in smoke point is the indication of high shelf life of oil low quality of oil high quality of oil It has no relation with the quality of oil 73. Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods JMPR JEMRA JECFA JMERA 74. Q. The rate of gas production by yeast in dough is increased by adding More yeast Sugar or amylase bearing malt Dough conditioner within limit All of them 75. Q. If a license is not issued within _____________ months from the date of making the application or his application is not rejected, the applicant may start his food business after expiry of the said period 1 2 3 6 76. Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children? DART book Yellow Book Pink Book Orange Book 77. Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to Reaction of reducing sugars with e-amino group of lysine Increased binding of lectins to intestinal mucosal cells Thermolabile nature of lectins and Kunitz type protease inhibitors Thermolabile nature of Bowman-Birk type of inhibitors 78. Q. Which of the following does not give a silver mirror test with Tollen's reagent? Sucrose Glucose Fructose Lactose 79. Q. Among the following animal foods, the fat content is least in b Chicken meat Beef Lamb flesh Pork Chicken meat 80. Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste) Antioxidant Color Flavor None of the above 81. Q. Sodium free product should contain less ________________mg of sodium per serving 0.5 1 2 5 82. Q. The thin surface layer of proteinaceous material act as protective layer in egg is Cuticle chalazae Vitelline membrane shell membranes 83. Q. In which part of the cereal grain, protein and fat content is maximum? Endosperm Germ Bran Seed coat 84. Q. Water inside coconut is Rain water that might have leached in to its centre Endosperm Juice of the mesoderm Molten seed 85. Q. Sugar and salt are examples of preservatives True False 86. Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is FSM FBO PRP All of the above 87. Q. Pineapple comes under which category of food high acid medium acid low acid None of the above 88. Q. What is the proposed mode of action of citric acid Dehydration Osmosis Chelation None of the above 89. Q. Food Safety and Standard Act was passed on 16th October 2006 16th August 2006 23rd October 2006 23rd August 2006 90. Q. The oil, which experiences flavor reversion even at the lower peroxide value is Mustard Soybean Palm Sesame 91. Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit Food Safety Officer Assistant Commissioner Commissioner Food Authority 92. Q. The safety of which of the following substances must be demonstrated prior to their introduction into food? Pesticide chemicals Substances migrating from food packaging Colour additives All of the above 93. Q. FAO/WHO committee dealing with Food additive JEMRA JECFA JEFA PEFA 94. Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures? 0 10 50 100 95. Q. Soxhlet method is used for the determination of... Crude fat Crude protein Crude fiber None of the above 96. Q. Oxygen is permeating through an EVOH film of thickness 't' and solubility coefficient "> If diffusivity of oxygen through the film is 'D', then permeability of oxygen through u the film will be D/t D/S D x S S/D 97. Q. Which property of hydrogen peroxide makes it the effective preservative Oxidative Reductive Ability to chelate metals Ability to decrease water activity 98. Q. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes............. Statement 2: Baking soda is a leavening agent. It is an additive. True, False True, True False, False False, True 99. Q. Nitrate and Nitrite along with Sodium Chloride is called as Curing agent Emulsifier Anticaking agent Fumigating agent 100. Q. Codex General Principles of Food Hygiene introduces the use of the: FSMS HACCP QMS ISMS Please fill in the comment box below. 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