1. Which of the following is not true in case of oxidative rancidity of fatty foods?
A)
Concentrated source of energy
B)
Transport of oxygen to various organs
C)Absorption
of fat-soluble vitamins
D) synthesis
of cell membrane and hormones
2.
Cellulose, the structural polysaccharide of plant, is a polymer of
A) beta d
glucose
B) alpha d
glucose
C) beta d glucose
D)alpha d
galacturonic acid
3.
Kwashiorkor disease is caused due to the deficiency of
A) lysine
B)
unsaturated fatty acids
C) vitamin K
D)protein
4. The
weight gain per gram protein consumed is called.
A) Net
Protein Ratio (NPR)
B)
Biological Value (BV)
C)
Protein Efficiency Ratio (PER)
D)Chemical
Score (CS)
5.
Indicate the correct group that contains a monosaccharide, a disaccharide and
trisacchride.
A) Glucose,
Sucrose, Mannose
B)
Ribose, Lactose, Raffinose
C) Mannose,
Maltose, Lactose
D)
Raffinose, Stachyose, Glucose
6.Bread
staling is caused by
A)
Caramelization
B)
Retrogradation
C)
Gelatinization
D)
Aggregation B
7. To
produce Blue veined cheese, the curd is inoculated with strains of
A)
Propionibacterium shermanii
B)
Pencillium camemberti
C)Brevibacterium
linens
D)Pencillium
roqueforti
8. In
which of the following product ‘must’ is used as the substrate for
fermentation.
A) Beer
B) Wine
C) Idli
D) Tempeh
9.
Identify the food borne illness which is not caused bacteria.
A) Botulism
B)
Listeriosis
C) Vibriosis
D)
Cysticercosis
10.
During extrusion cooking, food materials are generally subjected to a
combination of
A) high
shear and low pressure
B) high
temperature and high shear
C) low shar
and high temperature
D) low shear
and low pressure
