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MEDIUM
ENGLISH
Agriculture
Approximately quantity of milk required to prepare 1 kg of cheese is_____________________?
A
5 Kg
Option A
B
8 Kg
Option B
C
10 Kg
Option C
D
12 Kg
Option D
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MEDIUM
ENGLISH
Agriculture
The storage life of dried fruit at 32ºF with R.H of 60% is___________________?
A
4-6 months
Option A
B
6-8 months
Option B
C
9-12 months
Option C
D
8-10 months
Option D
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MEDIUM
ENGLISH
Agriculture
The storage life of grape fruit at 50ºF with R.H of 90% is _____________________?
A
2-3 weeks
Option A
B
4-6 weeks
Option B
C
4-8 weeks
Option C
D
10 weeks
Option D
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MEDIUM
ENGLISH
Agriculture
The storage life of honey at 31ºF with R.H of 90% is__________________?
A
4 months
Option A
B
6 months
Option B
C
8 months
Option C
D
12 months
Option D
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MEDIUM
ENGLISH
Agriculture
The storage life of fresh beef at 34ºF with R.H of 92% is_________________?
A
1-3 weeks
Option A
B
1-4 weeks
Option B
C
1-6 weeks
Option C
D
1-8 weeks
Option D
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MEDIUM
ENGLISH
Agriculture
The storage life of onions at 32ºF with R.H of 75% is__________________?
A
2-4 months
Option A
B
4-6 months
Option B
C
6-8 months
Option C
D
8-10 months
Option D
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MEDIUM
ENGLISH
Agriculture
Approximately caloric value in Kcal/100 g ofwalnut is__________________?
A
500
Option A
B
600
Option B
C
650
Option C
D
700
Option D
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MEDIUM
ENGLISH
Agriculture
Approximately caloric value in Kcal/100 g of whole milk is___________________?
A
50
Option A
B
60
Option B
C
69
Option C
D
75
Option D
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MEDIUM
ENGLISH
Agriculture
Per day the developing countries consume food corresponding to_________________?
A
1000-1500 Kcal
Option A
B
1500-1800 Kcal
Option B
C
1800-2000 Kcal
Option C
D
None of the above
Option D
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MEDIUM
ENGLISH
Agriculture
The function of sugar in food is ___________________?
A
Humecants
Option A
B
Plasticizers
Option B
C
Sweetners
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
Gelatinization is the process in which ____________________?
A
Starch granules swell rapidly and lose birefringence
Option A
B
Starch granules do not swell rapidly and lose birefringence
Option B
C
Starch granules collide frequently causing a reduction in viscosity
Option C
D
Both a & b
Option D
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MEDIUM
ENGLISH
Agriculture
Microbial gum used in food serve as_________________?
A
Stabilizer
Option A
B
Emulsifier
Option B
C
Thickener
Option C
D
All the above
Option D
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MEDIUM
ENGLISH
Agriculture
The science which deals with the path of the food___________________?
A
Food Science
Option A
B
Nutrition
Option B
C
Food processing
Option C
D
Food technology
Option D
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MEDIUM
ENGLISH
Agriculture
The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?
A
Food processing
Option A
B
Food science
Option B
C
Food technology
Option C
D
Food preservation
Option D
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MEDIUM
ENGLISH
Agriculture
Sugarcane is an example of____________________?
A
Complex food
Option A
B
Simple food
Option B
C
Nutritious food
Option C
D
Simple food
Option D
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MEDIUM
ENGLISH
Agriculture
The science which deals with food supply, for human consumption is called_____________________?
A
Food science
Option A
B
Food technology
Option B
C
Nutritive food
Option C
D
Food process
Option D
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MEDIUM
ENGLISH
Agriculture
Apperts work discovered the principle of____________________?
A
Pasteurization
Option A
B
Sterilization
Option B
C
Tining
Option C
D
Browning
Option D
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MEDIUM
ENGLISH
Agriculture
In dairy industry, a process for producing evaporated milk was presented in______________________?
A
1896
Option A
B
1835
Option B
C
1840
Option C
D
1842
Option D
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MEDIUM
ENGLISH
Agriculture
Night blindness and keralinization is associated with deficiency of____________________?
A
Vitamin A
Option A
B
Vitamin B
Option B
C
Vitamin C
Option C
D
Vitamin E
Option D
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MEDIUM
ENGLISH
Agriculture
Due to the action of ultraviolet rays of sun, human body produces___________________?
A
Vitamin D
Option A
B
Vitamin B
Option B
C
Vitamin E
Option C
D
Vitamin A
Option D
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