TN MRB Food Safety Officer (FSO) Previous Year Question Set 6

A refractometer is used to measure
(a) acid/bric ratio
(b) acidity
(c) TSS
(d) water activity

Which of the following is the strongest bond
(a) ionic
(b) covalent
(c) hydrogen
(d) vanderwall

Force of attraction between similar molecules is called…. forces.
(a) cohesive
(b) adhesive
(c) vanderwall
(d) shear

…….is used to extend the shelf life of fruits and vegetables
(a) ethylene
(b) calcium carbonate
(c) gibberellic acid
(d) all

Moisture content for paddy storage is less than….% for grain
storage and less than….% for long term seed preservation
(a) 14% & 9%
(b) 9% & 14%
(c) 14% & 12%
(d) 12% & 9%

parboiling of paddy increases its
(a) vitamins
(b) minerals
(c) both
(d) none

Which of the following is a non-Newtonian fluid
(a) fruit juice
(b) tomato ketchup
(c) water
(d) all

Tomato Ketchup is a
(a) Bingham fluid
(b) pseudoplastic
(c) rheopectic
(d) all

The quality of the egg is checked by
(a) water activity meter
(b) candling
(c) senn’s process
(d) all

Which of the following function in fruits and vegetables
(a) shelf life
(b) imparts glossiness
(c) prevents dehydration of fresh fruits and vegetables
(d) all

Black bread mold ( Rhizopus stolonifer) is a widely distributed ….. mucoralean mold is found on bread surfaces.
(a) thread-like
(b) dotted
(c) both
(d) none

Instant coffee is packaged in
(a) Aluminum oil
(b) PET
(c) AL+PET
(d) PP

Which of the following is ethylene scavenger
(a) CaCO3
(b) KMnO4
(c) KCl
(d) none

Mineral water is packaged in
(a) PE
(b) PET
(c) AL+PET
(d) PP

Carrageenan is extracted from
(a) red seaweeds
(b) blue seaweeds
(c) green seaweeds
(d) algae

The hardening of the surface during drying regarded as
(a) dry surface
(b) hard surface
(c) case hardening
(d) none

Which one is the sweetest sugar
(a) sucrose
(b) glucose
(c) fructose
(d) dextrin

The thickness of starch paste is due to
(a) amylose
(b) amylopectin
(c) dextrin
(d) amylase

Chemical that reduces the surface tension
(a) preservatives
(b) emulsifiers
(c) stabilizers
(d) humectant

Which is responsible for the umami taste
(a) aspartic acid
(b) citric acid
(c) butyrate
(d) glutamate

The category of food that helps in the prevention and cure of diseases
a) Pharmaceuticals
b) Nutraceuticals
c) Medical Food
d) All

Fat blooms in chocolates is caused by
(a) Dehydration of surface
(b) High temperature
(c) Both
(d) None

Respiratory quotient of protein is
(a) 0.5
(b) 0.7
(c) 0.8
(d) 1.0

Sugar bloom in chocolates is caused by
(a) High sugar content
(b) Moisture on the surface
(c) Both
(d) None

The process of extracting a substance from a solid material that has come into contact with a liquid
(a) Sublimation
(b) Expression
(c) Comminution
(d) Leaching

Packaging tests include
(a) Bursting strength
(b) Compression test
(c) WVTR
(d) All

Spray drying involves removal of moisture from food material by
(a) Atomization
(b) Evaporation
(c) Both
(d) none

Liquid is forced to flow in an upward direction in
(a) rising film evaporator
(b) falling film evaporator
(c) multiple film evaporator
(d) all

Which one has a low density
(a) VDL
(b) HDL
(c) LDL
(d) all

The process that involves covering a confection or snack with chocolate or other materials
(a) coating
(b) enrobing
(c) conching
(d) none

Irradiation is the process of exposing a material to ionizing whose source is photons ( ᵧ-rays, x-rays), or high energy electrons,
Commonly, ᵧ -rays are produced by radioactive isotope
(a) cobalt-60
(b) cesium-137
(c) both A & B
(d) none

In heat transfer at a boundary (surface) within a fluid, the ratio of convective to conductive heat transfer across (normal to) the boundary is known as
(a) nusselt number
(b) prndtl number
(c) Sherwood number
(d) Reynolds number

Dimensionless number approximating the ratio of momentum diffusivity (kinematic viscosity) and thermal diffusivity is known as
(a) nusselt number
(b)Prandtl number
(c) Sherwood number
(d) Reynolds number

The ratio of the total rate of mass transfer to the rate of diffusive mass transport alone
(a) nusselt number
(b) prndtl number
(c) Sherwood number
(d) Reynolds number

Incorporation of air into cream is known as
(a) whipping
(b) feathering
(c) aeration
(d) enrobing

Dimensionless that gives a measure of the ratio of inertial forces to viscous forces for given flow condition
(a) nusselt number
(b) prndtl number
(c) Sherwood number
(d)Reynolds number

100 g of spirulina has……….. G of protein
(a) 27
(b)37
(c) 47
(d) 57

Which of the following cow breed gives the highest milk
(a) holstien
(b) jersey
(c) Brangus
(d) shorthorn

Highest egg laying chicken breed
(a) white leghorn
(b) Plymouth Rock
(c) Ancona
(d) barnevelder

Respiratory quotient of carbohydrate is
(a) 0.5
(b) 0.7
(c) 0.8
(d) 1.0

World food day is celebrated on
(a) 15th Sep.
(b) 16th Oct.
(c) 5th March
(d)1st November

BMI stand for
(a) bone muscle index
(b) bone mass index
(c) body muscle index
(d) body mass index

Which is responsible for the bitter flavour of beer
(a) yeast
(b) alcohol
(c) hopes
(d) flavouring agents

Microorganisms that can grow at refrigerator temperature
(a) thermophiles
(b) mesophiles
(c) psychrophiles
(d) zerophiles

Heat stability of milk can be assessed by
(a) acidity test
(b) alcohol test
(c) MBR test
(d) Phosphatase test

Maillard reaction in milk upon heating is responsible for…. flavour in milk.
(a) bitter
(b) salty
(c) caramelized
(d) sweet

Good quality cakes can be prepared using wheat varieties
(a) soft wheat
(b) hard wheat
(c) durum wheat
(d) all

Which of the following is the most economical evaporator
(a) single effect
(b) double effect
(c) triple effect
(d) 4-effect

Acid produced in sauerkraut is
(a) acetic acid
(b) citric acid
(c) lactic acid
(d) fumaric acid

Increase in volume of dough is due to
(a) gluten formation
(b) CO2 gas
(c) baking
(d) all