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MEDIUM
ENGLISH
Agriculture
The oldest food preservation techniques are ___________________?
A
Drying and dehydration
Option A
B
Sun drying
Option B
C
Browning
Option C
D
None of these
Option D
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MEDIUM
ENGLISH
Agriculture
In all common wealth countries including Pakistan the basis for food laws being used are________________?
A
American food laws
Option A
B
Russian food laws
Option B
C
Arabic food laws
Option C
D
British food laws
Option D
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MEDIUM
ENGLISH
Agriculture
Cholesterol is the natural form of___________________?
A
Vitamin A
Option A
B
Vitamin D
Option B
C
Vitamin C
Option C
D
Vitamin K
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following acts as antioxidant ___________________?
A
Vitamin E
Option A
B
Vitamin D
Option B
C
Vitamin C
Option C
D
Vitamin A
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following causes deficiency beriberi ___________________?
A
Vitamin B-1
Option A
B
Vitamin D
Option B
C
Vitamin C
Option C
D
Vitamin D
Option D
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MEDIUM
ENGLISH
Agriculture
Folic acid deficiency causes___________________?
A
Night blindness
Option A
B
Rickets
Option B
C
Beriberi
Option C
D
Anaemia
Option D
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MEDIUM
ENGLISH
Agriculture
Vitamin C is called___________________?
A
Malic acid
Option A
B
Citric acid
Option B
C
Ascorbic acid
Option C
D
Trataric acid
Option D
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MEDIUM
ENGLISH
Agriculture
Cystein, Cystine and methionine amino acids are ____________________?
A
Sulpher containing
Option A
B
Hydrogen containing
Option B
C
Copper containing
Option C
D
Mg containing
Option D
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MEDIUM
ENGLISH
Agriculture
The food in which the moisture content is less than 15% is called_____________________?
A
Stable foods
Option A
B
Semi perishable foods
Option B
C
Perishable foods
Option C
D
Acid food
Option D
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MEDIUM
ENGLISH
Agriculture
The food in which the moisture content ranges between 80-90% is called________________?
A
Perishable foods
Option A
B
Low perishable foods
Option B
C
Stable foods
Option C
D
High acid foods
Option D
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MEDIUM
ENGLISH
Agriculture
Most food poisoning organisms prefer to grow in the pH range of___________________?
A
4-5
Option A
B
4-5
Option B
C
5
Option C
D
Above 5
Option D
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MEDIUM
ENGLISH
Agriculture
Foods having pH value of below 3.7 are called____________________?
A
High acid foods
Option A
B
Acid foods
Option B
C
Medium acid foods
Option C
D
Low acid foods
Option D
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MEDIUM
ENGLISH
Agriculture
Lime, lemon juice and pickles are_____________________?
A
Low acid foods
Option A
B
Acid foods
Option B
C
Medium acid foods
Option C
D
High acid foods
Option D
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MEDIUM
ENGLISH
Agriculture
The deteriorative changes originating from with in the food system is known as________________?
A
Proteolysis
Option A
B
Hydrolysis
Option B
C
Purification
Option C
D
Autolysis
Option D
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MEDIUM
ENGLISH
Agriculture
When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?
A
Pinkish
Option A
B
Brownish
Option B
C
Bright red
Option C
D
Red
Option D
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MEDIUM
ENGLISH
Agriculture
When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called _________________?
A
Mail lard reaction
Option A
B
Caramalization
Option B
C
Browning
Option C
D
Purification
Option D
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MEDIUM
ENGLISH
Agriculture
Bacteria producing toxins that cause food poisoning are known as___________________?
A
Clostridium
Option A
B
Staphylococcus
Option B
C
Mycodesmavin
Option C
D
Both a & b
Option D
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MEDIUM
ENGLISH
Agriculture
Cytochrome Oxidase and alcohol de hydrogenise are the examples of____________________?
A
Oxidoreductases enzymes
Option A
B
Transferases
Option B
C
Hydrolases
Option C
D
Lysases
Option D
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MEDIUM
ENGLISH
Agriculture
Esterases, proteinases, alkali acid phosphates belongs to_____________________?
A
Hydrolases enzyme
Option A
B
Transferases enzyme
Option B
C
Oxireductases enzyme
Option C
D
Ligases enzyme
Option D
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MEDIUM
ENGLISH
Agriculture
Recemases belongs to___________________?
A
Isomerases enzyme
Option A
B
Ligases enzyme
Option B
C
Lyases enzyme
Option C
D
Oxireductase enzyme
Option D
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