Food and Nutrition GK

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GK Question Papers on Food and Nutrition

1. Baking powder contains:
a. NaCl
b. NaHCO3
c. Na -benzoate
d. NaI

2. FSSAI stands for:
a. Food Safety and Standards Authority of India
b. Food Security and Standards Authority of India
c. Food Safety and Security Authority of India
d. Food Safety and Standards Agency of India

3. Which one of the following is not a food preservative?
a. Acetic acid
b. Propionic acid
c. Butyric acid
d. Sorbic acid

4. Which out of the following is a non reducing sugar ?
a. Fructose
b. Glucose
c. Mannose
d. Sucrose

5. In cooking oils, the antioxidant added to prevent rancidity is:
a. Tocopherol
b. Ascorbic acid
c. BHT
d. TBHQ

6. Most common toxicogenic spoilage in stored groundnuts is:
a. Aspergillus flavus
b. Aspergillus niger
c. Aspergillus oryzae
d. Aspergillus albus

7. Sauerkraut is the fermented product of:
a. Cabbage
b. Turnip
c. Raddish
d. Beetroot

8. Argemone oil is used to adultrate:
a. Mustard oil
b. Milk
c. Tea
d. Milk

9. “C” enamel cans are used for:
a. High acidic food
b. Non- acidic foods
c. Medium-acidic foods
d. Fat rich foods

10. AGMARK was promulgated in:
a. 1937
b. 1954
c. 1935
d. 2009

11. Cold test of fat is a measure of:
a. Freezing point of oil
b. Viscosity of oil at temperature just above its freezing point
c. Resistance of oil to crystallization
d. Total saturated fat

12. For manufacturing of pasta, wheat variety used is:
a. Soft wheat
b. Hard wheat
c. Durum wheat
d. White wheat

13. Which of the following is produced with the combination of apoenzyme and coenzyme?
a. Holoenzyme
b. Enzyme substrate complex
c. Prosthetic group
d. Enzyme product complex

14. The enzyme which hydrolyses starch to maltose is:
a. Protease
b. Amylase
c. Lactase
d. Maltase

15. Enzymes having slightly different molecules structure but performing identical activity are:
a. Apoenzymes
b. Isoenzymes
c. Holoenzymes
d. Coenzymes

16. Ribozyme is:
a. RNA without phosphate
b. RNA with sugar
c. RNA with enzyme activity
d. RNA with extra phosphate

17. Human insulin is being commercially produced from a transgenic species of:
a. Escherichia
b. Saccharomyces
c. Rhizobium
d. Mycobacterium

18. Example of a typical homopolysaccharide is:
a. Lignin
b. Suberin
c. Inulin
d. Starch

19. Which of the following is not a conjugated protein?
a. Peptone
b. Phosphoprotein
c. Lipoprotein
d. Chromoprotein

20. The “Repeating Unit” of glycogen is:
a. Fructose
b. Mannose
c. Glucose
d. Galactose

21. The catalytic efficiency of two different enzymes can be compared by the:
a. Molecular size of the enzyme
b. The pH optimum value
c. The Km value
d. Formation of the product

22. High value of BOD (Biochemical Oxygen Demand) shows:
a. Water is normal
b. Water is highly polluted
c. Water is less polluted
d. None of these

23. Which of the following is fermentation process?
a. Batch process
b. Continuous process
c. Both a and b
d. None of these

24. Who showed that Sacchaaromyces cerevisiae causes fermentation forming products such as beer and buttermilk?
a. Louis Pasteur
b. Alexander Fleming
c. Selman Waksman
d. Schatz

25. A bioreactor is:
a. Hybridoma
b. Culture containing radioactive isotopes
c. Culture for synthesis of new chemicals
d. Fermentation tank

26. Humulin is:
a. Carbohydrate
b. Protein
c. Fat
d. Antibiotics

27. Enzyme immobilisation is:
a. Conversion of an active enzyme into inactive form
b. Providing enzyme with protective covering
c. Changing a soluble enzyme into insoluble state
d. Changing pH so that enzyme is not able to carry out its function

28. Vinegar is obtained from molasses with the help of:
a. Rhizopus
b. Acetobacter
c. Yeast
d. Both b and c

29. Which of the following statements is incorrect regarding Gram negative bacteria:
a. Cell wall has a thin peptidoglycan layer
b. Cell wall lipid content is very low
c. Lipopolysaccharide layer is present
d. All of these

30. Common food poisoning microbes are:
a. Clostridium and Salmonella
b. Clostridium and E.coli
c. E.coli and Salmonella
d. Clostridium and Streptococcus

31. Clostridium perfingens poisoning is associated with:
a. Meat products
b. Vegetables
c. Canned foods
d. Fish products

32. Salmonellosis involves:
a. An enterotoxin and exotoxin
b. An enterotoxin and cytotoxin
c. An exotoxin and cytotoxin
d. A cytotoxin only

33. The lipid with the lowest energy value for human nutrition is:
a. Cardiolipin
b. Olestra
c. Margarine
d. Olive oil

34. One serving of Cheddar cheese (28g) provides ___% of the RDA of calcium:
a. 10
b. 50
c. 75
d. 20

35. Which of the following is a Class II product?
a. Frozen desert
b. Butter
c. Fluid milk
d. Cheese

36. Class IV milk includes milk used to…
a. Produce hard cheese and cream cheese
b. Fluid milk
c. Fluid cream and cottage cheese
d. Butter and any product in dried form

37. A food must contain less than ___ grams of fat per serving to be considered a low fat food:
a. 8
b. 6
c. 3
d. 7

38. _______ is a protein in milk that contains all the essential amino acids:
a. Casein
b. Gluten
c. a and b
d. Whey protein

39. _______ is a defect in milk that is described as tasting papery:
a. Bitter
b. Flat
c. Oxidized
d. Salty

40. _________ is the general name for a class of bacteria that causes mastitis in dairy cattle:
a. Lactobacilus
b. E.coli
c. Staphylococcus
d. Lactococcus

41. Most UHT pasteurized milk has a shelf life of ____ days:
a. 10
b. 120
c. 180
d. 50

42. During malting, barley and other grains are broken down by:
a. Heating to 95°C
b. Lagering
c. Amylases
d. Yeasts

43. Milk fermentation to produce cheese is done initially by inoculating with:
a. Saccharomyces cerevisiae
b. Streptococcus lactis and Lactobacillus spp.
c. Acetobacter and Gluconobacter
d. Lactobacillus bulgaricus and Streptococcus thermophilus

44. Nitrates maintain the red color of preserved meats and:
a. Are among the most widely used preservatives
b. Inhibit germination of botulism spores
c. Maintain a high osmotic pressure to kill microorganisms
d. Prevent mold

45. Salting, as a preservative:
a. Retards growth of Staphylococcus aureus
b. Plasmolyzes bacteria and fungi
c. Is used to prevent growth of halophiles
d. All of the above

46. In batch fermentation:
a. Substrates are added to the system all at once and runs until product is harvested
b. Nutrients are continuously fed into the reactor and the product is siphoned off during the run
c. New batches of microorganisms are screened for increased yield
d. Small-scale production is used to synthesize product

47. The technique first described to determine the incipient spoilage in meat was:
a. Homogenate Extract Volume (HEV)
b. Agar Plate Count (APC)
c. Extract Release Volume (ERV)
d. None of the above

48. Which of the following is responsible for a musty or earthy flavor?
a. Actinomycetes
b. Flavobacterium
c. Both a and b
d. Pseudomonas syncyanea

49. Molds causing spoilage of eggs include species of:
a. Cladosporium
b. Mucor
c. Thamnidium
d. All of these

50. Vacuum packaged meats are spoiled by:
a. B. thermosphacta
b. Lactobacilli
c. Both a and b
d. None of these