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MEDIUM
ENGLISH
Agriculture
The food colour measurement can be obtained by ___________________?
A
Spectrophotometer
Option A
B
Tint meters
Option B
C
Disc colourimetry
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Texture of pastries, cookies and crackers is evaluated by_________________?
A
Warner-Bratzler sheer
Option A
B
Short meter
Option B
C
Compress meter
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following is synthetic flavour __________________?
A
Esters
Option A
B
Aldehydes
Option B
C
Ketones
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following is the best known, most widely used food flavour enhancer_________________?
A
Ether
Option A
B
Alcohol
Option B
C
Monosodium glutamic acid All the above
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
A
Benzoyl peroxide
Option A
B
Nitrosyle chloride
Option B
C
Sorbitol
Option C
D
Mannitol
Option D
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MEDIUM
ENGLISH
Agriculture
To make light cakes, biscuits and muffins which leavening agent is used___________________?
A
Silicoaluminate
Option A
B
Magnesium carbonate
Option B
C
Phosphate salts
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The world’s food is lost by microbial spoilage upto the extent of___________________?
A
One-half
Option A
B
One-fourth
Option B
C
One-fifth
Option C
D
One-third
Option D
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MEDIUM
ENGLISH
Agriculture
To prevent the growth of molds in bread ind other backed food which preservative is used___________________?
A
Sodium acetate
Option A
B
Potassium acetate
Option B
C
Calcium acetate
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
A
Guar gum
Option A
B
Agaragar
Option B
C
Starch
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The consumption of several flavours and micromtrients per person per year is__________________?
A
mg
Option A
B
.< 0.01 mg
Option B
C
.> 0.01 mg
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
Milk is pasteurized at___________________?
A
50ºC for 30 minutes
Option A
B
60ºC for 30 minutes
Option B
C
62.8ºC for minutes
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
Which one of the following is the non-ethylene producing fruit______________________?
A
Mango
Option A
B
Banana
Option B
C
Orange
Option C
D
Pear
Option D
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MEDIUM
ENGLISH
Agriculture
Ergosterol is usually found in __________________?
A
Animal fat
Option A
B
Vegetable fat
Option B
C
Both a & b
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
The storage life of Apricot at 32ºF with R.H of 90% is _____________________?
A
2-4 weeks
Option A
B
1-2 weeks
Option B
C
3-4 weeks
Option C
D
1-5 weeks
Option D
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MEDIUM
ENGLISH
Agriculture
The storage life of Cabbage at 32ºF with R.H of 95% is____________________?
A
2-5 months
Option A
B
3-4 months
Option B
C
5-6 months
Option C
D
3-5 months
Option D
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MEDIUM
ENGLISH
Agriculture
The storage life of Orange at 34ºF with R.H of 90% is_______________________?
A
2-6 weeks
Option A
B
4-8 weeks
Option B
C
8-12 weeks
Option C
D
12-14 weeks
Option D
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MEDIUM
ENGLISH
Agriculture
Approximate calories in one large banana is____________________?
A
100
Option A
B
125
Option B
C
150
Option C
D
176
Option D
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MEDIUM
ENGLISH
Agriculture
Approximate calories in 1/2 breast fried chicken is_____________________?
A
155
Option A
B
175
Option B
C
210
Option C
D
232
Option D
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MEDIUM
ENGLISH
Agriculture
Extension of storage life by inhibition of sprouting of potatoes, onions and garlic can be achieved by radiation dose of_________________?
A
0.05-0.1 kGy
Option A
B
0.05-0.12 kGy
Option B
C
0.05-0.15 kGy
Option C
D
non of these
Option D
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MEDIUM
ENGLISH
Agriculture
Approximate calories in one cup of white cooked rice is __________________?
A
150
Option A
B
175
Option B
C
201
Option C
D
225
Option D
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