TN MRB Food Safety Officer (FSO) Previous Year Question Set 1

The indicator organism for pasteurized milk is
(a) Mycobacterium tuberculosis
(b) Coxiella burnetii
(c) Clostridium butulinum
(d) Salmonella typhi

Asepsis means
(a) Absence of micro-organisms
(b) Absence of air
(c) Absence of moisture
(d) Absence of light

Which among the following is a source of thickening agent
(a) Lecithin
(b) Guar gum
(c) GMS
(d) Sodium nitrite

The acid present in the carbonated drink is
(a) Citric acid
(b) Carbonic acid
(c) Phosphoric acid
(d) all

Carrageenan is obtained from
(a) Brown algae
(b) Green algae
(c) Red algae
(d) Blue-green algae

Which gas is responsible for the ripening of fruits
(a) O2
(b) CO2
(c) C2H4
(d) N2

Tea is the national drink of
(a) China
(b) Sri Lanka
(c) India
(d) Nepal

Extensibility of dough is attributed to
(a) Globulin
(b) Gliadin
(c) Glutenin
(d) Albumin

Elasticity of dough is due to
(a) Glutenin
(b) Globulin
(c) Albumin
(d) Gliadin

The allergic disease due to consumption of gluten-containing food products is
(a) Parkinson’s disease
(b) Celiac disease
(c) Phenylketonuria
(d) None

A clear drink having 30% TSS is

(a) Nector

(b) Juice

(c) cordial

(d) Squash

Scientific name of rice is

(a) Triticum aestivum

(b) Zea mays

(c) Oryza sativa

(d) Hordeum vulgare

Salt balance theory was given by

(a) Peebles

(b) Somer & Hart

(c) Fischer

(d) None

Flavor which is not easily detectable is

(a) Salty

(b) Bitter

(c) Umami

(d) Sweet

The microwave frequency used in food processing are

(a) 215 & 915 MHz

(b) 915 & 2450 MHz

(c) 215 & 2450 MHz

(d) 415 & 2450 MHz

Canning is also known as

(a) Appertization

(b) Pasteurization

(c) Irradiation

(d) Vacreation

Isoelectric point of milk protein is

(a) 2.6

(b) 3.6

(c) 4.6

(d) 5.6

The platform test is done to check the milk quality is

(a) COB test

(b) Alcohol test

(c) Acidity

(d) all

Which of the following is a curing agent

(a) Sodium Nitrite

(b) Sodium nitrate

(c) Salt

(d) all

Indicator of faecal contamination of water is

(a) Salmonella

(b) E.Coli

(c) both

(d) none

Yoghurt contains

(a) Yeast

(b) Mold

(c) Bacteria

(d) All

Black spots in meat is due to

(a) Penicillium

(b) Candida

(c) Cladosporium

(d) Rhizopus

Semolina is obtained from

(a) Triticum compactum

(b) Triticum aestivum

(c) Triticum durum

(d) none

The deficiency of niacin causes

(a) Scurvy

(b) Beri-beri

(c) Pellagra

(d) Anaemia

Which of the following is a proteolytic enzyme

(a) Ficin

(b) Papain

(c) Actinindin

(d) all

Enzyme used in cheese manufacturing is

(a) Rennin

(b) Zymase

(c) Peroxidase

(d) none

Fat content in economy ice cream is

(a) 5%

(b) 10%

(c) 20%

(d) 30%

Beta-glucan, soluble fibre is present in

(a) Oats

(b) rice

(c) Corn

(d) Wheat

Yeast in bread making is responsible for

(a) flavour of bread

(b) loaf volume of bread

(c) both

(d) none

The triple point of water is

(a) 0.01⁰ C and 4.58mm Hg

(b) 1⁰ C and 4.58mm Hg

(c) 10⁰ C and 4.58mm Hg

(d) 0.1⁰ C and 4.58mm Hg

LTLT process for pasteurization of milk is at 63⁰ C for 30 mins, HTST

process

(a) 72⁰ C/15 sec

(b) 72⁰ C/15 min

(c) 75⁰ C/15 sec

(d) 75⁰ C/15 min

Aspartame, an artificial sweetener is made of

(a) Aspartic acid & valine

(b) Aspartic acid & phenylalanine

(c) Aspartic acid & histidin

(d) Aspartic acid & alanine

Waxy wheat has a low content of

(a) Amylose

(b) amylopectin

(c) both

(d) none

Repiness in bread is due to

(a) Bacillus mesentaricus

(b) Rhizopus stolonifer

(c) Candida torulopsis

(d) Lactobacillus

Antimicrobial component of milk is

(a) lysozyme

(b) lactose

(c) casein

(d) phospholipids

One cup of coffee has a caffeine content of

(a) 95 mg

(b) 55 mg

(c) 45 mg

(d) 75 mg

Caramelized flavour in milk due to

(a) Enzymatic browning

(b) Non-Enzymatic browning

(c) both

(d) none

The scum formation in pickles is due to the growth of

(a) Bacteria

(b) Virus

(c) Molds

(d) all

Which of the following maturing agent is no longer used in wheat

flour maturation

(a) Potassium bromate

(b) Ascorbic acid

(c) Azodicarbonamide

(d) all

Flavor reversion in food is due to

(a) Linolenic acid

(b) Linoleic acid

(c) Butyric acid

(d) Stearic acid

The flavour of the wine is not be affected by

(a) ageing of wine

(b) maturation of wine

(c) type of wine

(d) none

Colostrum has a lower content of…. than normal bovine milk

(a) Lactose

(b) Protein

(c) Minerals

(d) Vitamins

According to ICMR, 1 mcg of retinol is equivalent to

(a) 1 mcg of beta carotene

(b) 4 mcg of beta carotene

(c) 6 mcg of beta carotene

(d) 8 mcg of beta carotene

Symba process utilizes…… wastes in SCP production

(a) Protein

(b) Starch

(c) Fat

(d) Mineral

Stoke’s law is used to find out

(a) Terminal velocity

(b) Drag coefficient

(c) Surface tension

(d) Specific gravity

Carcinogenic compound formed in cured meat is

(a) Nitroso compound

(b) Ketonic compound

(c) carbonyl compound

(d) none

Which container should not be used for wine maturation

(a) New oak

(b) Old oak

(c) White oak

(d) all

Which of the following is not a universal taste

(a) Salt

(b) sweet

(c) Sour

(d) None

The deterioration of fat due to oxidation and hydrolysis is called

(a) Denaturation

(b) Decomposition

(c) Rancidity

(d) Saponification

Which of the following has a higher protein content among the

following

(a) Sorghum

(b) Pearl Millet

(c) Maize

(d) Oats