Food and Nutrition Quiz

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Quiz Question Papers on Food and Nutrition

1. Mold inhibitor used in bread is:
a. Sodium / Calcium propionate
b. Sodium chloride
c. Calcium carbonate
d. None of these

2. Who developed the process of canning:
a. Nicolas Appert
b. Louis Pasteur
c. Norman Borlaug
d. Walter Hesse

3. Nisin is used as:
a. Antimicrobial agent
b. Emulsifier
c. Stabilizer
d. Sweetner

4. Iodized salt contains iodine in the form of :
a. I2
b. KIO3
c. KI
d. NaI

5. The first synthetic sweetening agent used was:
a. Saccharine
b. Cyclamates
c. Aspartame
d. Sucralose

6. Jam, jellies and preserves can be preserved by adding sugar at concentration of:
a. 65%
b. 70%
c. 40%
d. 30%

7. After drying moisture content in vegetables should be:
a. 6-8%
b. 8-10%
c. 10-15%
d. 15-20%

8. Agar-agar is used as:
a. Stabilizer and thickener
b. Antibiotic
c. Colouring agent
d. Nutrient supplement

9. Frozen storage is generally operated at temperature of:
a. -0°C
b. -18°C
c. -50°C
d. -60°C

10. Tocopherol is an example of:
a. Anticaking agent
b. Antioxidant
c. Flavouring agent
d. None of these

11. Bitterness in colocasia is due to:
a. Calcium oxalate
b. Calcium chloride
c. Potassium oxalate
d. Calcium carbonate

12. In high temperature short time method of pasteurization, milk is heated at temperature:
a. 72°C for 15 seconds
b. 62°C for 15 seconds
c. 72° C for 30 minutes
d. 62° C for 30 minutes

13. Butylated Hydroxyanisole (BHA) is:
a. Chelating agent
b. Antioxidant
c. Stablizer
d. Emulsion

14. Strong BIS Headquarters is situated in:
a. Pune
b. Chennai
c. New Delhi
d. Ajmer

15. Germination affects nutritive value of legumes by:
a. Increase in vitamin C content
b. Decrease in trypsin inhibitor activity
c. Increase in enzyme activity
d. All of these

16. Pineapple variety suitable for canning is :
a. Queen
b. Kew
c. Mauritius
d. Cayenne

17. Richest source of Riboflavin is :
a. Papaya
b. Mango
c. Bael
d. Karonda

18. Which of the following is non-Climacteric type of fruit?
a. Pineapple
b. Litchi
c. Grape
d. All of these

19. Emission of Ethylene during transportation of cut flowers causes a disorder called:
a. Bud opening
b. Sleepiness
c. Bent neck
d. Calyx splitting

20. Which is the precursor of Ethylene?
a. Tryptophane
b. Methionine
c. ABA
d. IAA

21. Cauliflower curds can be stored for a month at:
a. O°C with 85-90% RH
b. 15°C with 60-80% RH
c. 15 °C with 60-65% RH
d. 20 °C with 50-70% RH

22. For curing, sweet potato are kept for 10 days at:
a. 25 °C and 85% RH
b. 40°C and 70% RH
c. 80°C and 30% RH
d. 30 °C and 80% RH

23. Tomato fruits for canning are harvested at:
a. Mature green stage
b. Red ripe stage
c. Immature green stage
d. Half-ripe / pink stage

24. Which chemical is used for controlling sprouting of onions in storage?
a. Maleic Hydrazide (MH)
b. Ethylene (C2H4)
c. GA
d. All of these

25. For Low Sugar content, potato tubers are stored at:
a. 5°C
b. 10 °C
c. 15°C
d. 20°C

26. For longer storage of cucumber fruits, the temperature should be:
a. 5°C
b. 10°C
c. 20°C
d. 25°C

27. The Limiting Amino acid in green vegetables is :
a. Arginine
b. Lysine
c. Methionine
d. Tryptophan

28. Which is the staple vegetable in Indian diet ?
a. Tomato
b. Cauliflower
c. Potato
d. Chilli

29. Which bean is used for extraction of gum?
a. Broad bean
b. Cluster bean
c. French bean
d. Hyacinth bean

30. Chillies are rich source of:
a. Vitamin A
b. Vitamin C
c. Vitamin A and C
d. Vitamin E

31. Vegetables are subjected to drying after:
a. Sulfuring
b. Sulphitation
c. Blanching
d. None of these

32. Yellow coloured vegetables are rich source of:
a. Vitamin A
b. Vitamin B
c. Vitamin C
d. Vitamin D

33. Toddy from coconut is prepared by :
a. Deep Frying
b. Fermentation
c. Hydrogenation
d. Oxidation

34. According to FPO, the maximum limit of SO allowed in squashes and 2 cordials is:
a. 350 ppm
b. 500 ppm
c. 1000 ppm
d. 600 ppm

35. The toxicity of SO2 increases at:
a. Low temperature
b. High temperature
c. Moderate temperature
d. No effect of temperature

36. Concentration of SO2 in concentrated juice is:
a. 500 ppm
b. 1000 ppm
c. 1500 ppm
d. 350 ppm

37. Enzyme responsible for converting pectin into pectic acid is:
a. Pectinase
b. Proto-peclinase
c. Pectic Methyl Esterase (PME)
d. Poly Galucturonase

38. The term ‘Climacteric’ was first used by:
a. Gane (1934)
b. Kidd and West (1927)
c. Cruess (1912)
d. Bleekar (1929)

39. O2 requirement for Apple storage in Controlled Atmosphere (CA) is:
a. 2%
b. 3%
c. 5%
d. 7%

40. Storage temperature for Asparagus is:
a. 0 – 5°C
b. 5 – 7°C
c. 7-11°C
d. 10-15°C

41. Vegetable which is not blanched before drying :
a. Cauliflower
b. Palak
c. Onion
d. Tomato

42. Moisture content in dried vegetable is:
a. 2%
b. 3%
c. 5%
d. 6%

43. Vitamin which is not found in Fruits and Vegetables:
a. Vitamin A
b. Vitamin B1
c. Vitamin B
d. Vitamin B12

44. Best maturity index of orange is:
a. TSS
b. Sugar %
c. Acid %
d. Brix : acid ratio

45. Bacteria which is used to absorb ethylene from storage chamber is:
a. Agrobacterium
b. Mycobacterium
c. Bacillus
d. Azotobacter

46. Toughening effect on canned bean is due to:
a. K
b. Ca
c. S
d. None of these

47. Agricultural Produce (Grading and Marketing) Act (1937) is also:
a. PFA Act
b. FPO Act
c. Agmark Act
d. ISI Act

48. The term “three quarterful or full three quarter” is used to denote fruit maturity in:
a. Banana
b. Mango
c. Tomato
d. Pineapple

49. During controlled atmospheric storage composition of which of the following set of gases is controlled:
a. O2+ N2
b. CO2 + N2
c. C2H4 + N2
d. CO2 + O2

50. At which pH fruits and vegetables are divided into acidic and non-acidic for thermal processing:
a. 4.5
b. 5.5
c. 6.5
d. 7.5