TN MRB Food Safety Officer (FSO) Previous Year Question Set 2

Milk gets coagulated upon
(a) Increase in acidity
(b) decrease in pH
(c) High heat treatment
(d) all

Which of the following is regarded as saccharifying enzyme
(a) Alpha-amylase
(b) Beta amylase
(c) both
(d) none

Which one is similar to functional foods
(a) Nutraceutical
(b) therapeutic foods
(c) Both A & B
(d) GM foods

Which of the following is an example of a natural emulsifier
(a) Honey
(b) lecithin
(c) carrageenan
(d) trisodium citrate

Which of the following is a Lab fermented product
(a) Yoghurt
(b) Kefir
(c) Sauerkraut
(d) all

Maximum microwaves absorbed by
(a) Water
(b) salt solution
(c) sugar solution
(d) salt & sugar solution

Pickles commonly contains
(a) Lactobacillus
(b) Lauconostoc
(c) Pediococcus
(d) all

Which of the following is mostly non-pathogenic
(a) bacteria
(b) yeast
(c) mould
(d) virus

Concept used for the killing of most resistant spores of Clostridium
botulinum in vegetables
(a) 5D
(b) 7D
(c) 12D
(d) 0.5D

Compound having a flavour similar to banana
(a) isoamyl acetate
(b) ethyl butyrate
(c) diacetyl
(d) methyl anthranilate

The essential amino acid present in low amount in legumes
(a) lysine
(b) methionine
(c) leucine
(d) valine

Which of the following starch have the lowest gelatinization
temperature
(a) potato
(b) rice
(c) maize
(d) sorghum

Micro-organism responsible for the production of vinegar from alcohol
(a) Aspergillus
(b) Acetobacter
(c) Bacillus
(d) Penicillium

Codex alimentarius means
(a) Food code
(b) Food law
(c) Food standard
(d) none

Which of the following has the highest calcium content
(a) Milk
(b) sorghum
(c) pearl millet
(d) rice

Paraboiling is done in case of
(a) Wheat
(b) rice
(c) corn
(d) sorghum

Which of the following is an intrinsic factor for the growth of microorganism
(a) Water activity
(b) pH
(c) redox potential
(d) all

The toughening of meat after slaughter is due to
(a) drying
(b) rigor mortis
(c) cold shortening
(d) none

Indicator enzyme for pasteurization of milk is
(a) Lipase
(b) peroxidase
(c) alkaline phosphatase
(d) lactase

Which of the following is not a fat-soluble vitamin
(a) A
(b) B
(c) D
(d) K

Annatto is obtained from
(a) Seeds
(b) leaf
(c) stem
(d) roots

Sal marina is obtained from
(a) animal skin
(b) seawater
(c) salmon
(d) plant

P in HACCP stands for
(a) Prevention
(b) Pollutants
(c) Points
(d) Peaks

SO2 is used in the milling of
(a) Rice
(b) wheat
(c) corn
(d) legumes

The process in which both dehusking and polishing are involved is
(a) Husking
(b) Milling
(c) Parboiling
(d) none

After drying, the final moisture content of parboiled rice is
(a) 20%
(b) 14%
(c) 18%
(d) 25%

Which of the following fatty acid is most susceptible to rancidity
(a) lauric acid
(b) oleic acid
(c) linoleic acid
(d) stearic acid

FSSAI standards for total dissolved solids in packaged drinking
water
(a) NLT 500mg/litre
(b) NMT 500mg/litre
(c) NLT 100mg/litre
(d) NMT 100mg/litre

Alternative for citric acid and tartaric acid in food flavour enhancer
in beverages
(a) malic acid
(b) MSG
(c) potassium glutamate
(d)disodium guanylate

Rubber rollers in paddy husking works on the principle of
(a) friction
(b) pressure
(c) impact
(d) crushing

Emery coated rollers are used for
(a) legume milling
(b) rice milling
(c) oil extraction
(d) none

Which is not measurable
(a) pressure
(b) temperature
(c) momentum
(d) none

What happened to fruit, if it is stored at a lower temperature than
its optimum temperature
(a) chilling injury
(b) freezing injury
(c) frost injury
(d) none

Non-climacteric fruits are harvested at what % of riping
(a) 75%
(b) 85%
(c) 95%
(d) 100%

Phytochemical absent in cereals (except oats)
(a) phytosterol
(b) carotenoids
(c) saponins
(d) lignans

Protein not present in Cereals
(a) gliadin
(b) glutenin
(c) oryzenin
(d) casein

Best method for extraction of essential oils
(a) Supercritical fluid extraction
(b) steam distillation
(c) solvent extraction
(d) expression

Instrument used for measuring the apparent density of cereal grains
(a) the single kernel characterization system
(b) extensiograph
(c) farinograph
(d) butyrometer

Latest milk packaging technique
(a) PET bottles
(b) glass bottles
(c) pouch
(d) cartons

Nisin is related to
(a) broad-spectrum antibiotic
(b) narrow-spectrum antibiotic
(c) broad-spectrum bacteriocin
(d) narrow-spectrum bacteriocin

Which of the following is used as an indicator of starch conversion
(a) alpha-amylase
(b) beta-amylase
(c) diastase
(d) iodine

……. are a class of carbohydrates derivatives formed when sugar
are reacted with an excess of phenylhydrazine
(a) osazones
(b) formaldehyde
(c) ozone
(d) organic acids

Zero energy cool chambers are related to
(a) storage
(b) 1 processing
(c) 2 processing
(d) 3 processing

Site of protein synthesis in cells is
(a) ribosomes
(b) mitochondria
(c) Golgi body
(d) all

penetration of EM waves will be high at
(a) high frequency and high loss value
(b) high frequency and low loss value
(c) low frequency and high loss value
(d) low frequency and low loss value

Energy required to heat milk in comparison to water is
(a) 90%
(b) 96%
(c) 100%
(d) 107%

MFPO stands for
(a) Meat Food Products Order
(b) Meat Fruits Products Order
(c) Meat & Fowl Products Order
(d) None of these

EOPO Comes under
(a) Essential Commodities Act
(b) Meat Food Products Order
(c) Fruits Product Order
(d) None of these

AGMARK stands for
(a) Agricultural Grading and Marketing Act
(b) Agro-Industry Grading and Marketing Act
(c) Agricultural Grading and Management Act
(d) None of these

BIS stands for
(a) Bureau of Indian Standards
(b) Bureau of International Standards
(c) Bureau of India Standards
(d) None of these