Food and Nutrition Sample Question Papers

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Sample Question Papers on Food and Nutrition

1. One molecule of haemoglobin is capable of binding how many O2 molecule(s) ?
(1) One
(2) Two
(3) Three
(4) Four

2. Which of the following hormone regulates water reabsorption in nephron ?
(1) Antidiuretic hormone
(2) Parathyroid hormone
(3) Thyroxin
(4) TSH

3. Which of the following is not a function of stomach ?
(1) Secretion of gastric juice
(2) Secretion of gastrin into blood
(3) Mixing saliva, food and gastric juice
(4) Digestion of sucrose

4. Which of the following is not a part of pancreatic juice ?
(1) Trypsin
(2) Lipase
(3) Chymotrypsin
(4) Lactase

5. Which of the following play an important role in emulsification of large lipid globules ?
(1) Gastric juice
(2) Bile salts
(3) Bile Pigments
(4) Both (2) and (3)

6. The transport of sodium ion from the cells to the extracellular fluid and potassium from extracellular fluid to cells happen through which process ?
(1) Primary active transport
(2) Simple diffusion
(3) Osmosis
(4) Trance cytosis

7. Which of the following membranes is responsible for the protection of the heart ?
(1) Epicardium
(2) Endocardium
(3) Myocardium
(4) Pericardium

8. Which of the following is involved in synthesis of protein in eukaryotic cell ?
(1) Lysosomes
(2) Ribosomes
(3) Cell membrane
(4) Mitochondria

9. Solution that has the same osmolality as plasma are said to be :
(1) Hypertonic
(2) Hypotonic
(3) Isotonic
(4) Equvitonic

10. Which of the following is not true for Anti diuretic hormone ?
(1) It is produced by hypothalamus.
(2) It controls the amount of water reabsorbed.
(3) It is stored in posterior pituitary.
(4) It maintains the body temperature.

11. The branch of science which deals with blood, blood forming tissues and its disorders is called
(1) Hemopoiesis
(2) Cardiovascular system
(3) Plasmology
(4) Hematology

12. Which of the following is not a function of the blood circulation ?
(1) Supply nutrients to the tissues of various organ.
(2) Remove waste products of tissue metabolism
(3) Deliver antibodies to affected areas of the body
(4) Synthesis of vitamin D3

13. Which of the following organs only receives oxygenated blood ?
(1) Spleen
(2) Kidneys
(3) Liver
(4) Lungs

14. Which of the following blood vessel do not have three layers or tunica ?
(1) Aorta
(2) Arteriole
(3) Capillary
(4) Pulmonary vein

15. Aspergillus flavus can grow in:
(1) Legumes
(2) Ground nuts
(3) Maize
(4) All of the above

16. Botulism is caused by consuming which of the following food ?
(1) Raw cabbage
(2) Canned meat
(3) Honey
(4) Raw eggs

17. Which of the following acids will have a higher bacteriostatic effect at a given pH ?
(1) Maleic acid
(2) Citric acid
(3) Tartaric acid
(4) Acetic acid

18. The time temperature combination for HTST pasteurization of 71.1 °C for 15 sec is selected on the basis of which microorganism
(1) Coxiella burnetii
(2) C. botulinum
(3) B. subtilis
(4) E. colt

19. Which of the following micro- organism is mainly responsible for bread spoilage ?
(1) Bacteria
(2) Yeast
(3) Mold
(4) Protozoa

20. The Anaerobic decomposition of protein with the production of foul smelling compounds is known as:
(1) Souring
(2) Proteolysis
(3) Putrefaction
(4) None of the above

21. What are the intrinsic factors for the bacterial growth ?
(1) pH
(2) Moisture
(3) Oxidation-reduction potential
(4) All of the above

22. Heat kills microorganisms by changing the physical and chemical properties of which of the following nutrients ?
(1) Carbohydrates
(2) Vitamins
(3) Proteins
(4) Lipids

23. The expanded form of HACCP is:
(1) Hazard Analysis Critique Control Point
(2) Hazard Analysis Critical Control Point
(3) Hazard Association Critical Casual Point
(4) None of the above

24. During which phase of the bacterial growth do micro-organisms grow and divide at the maximum rate ?
(1) Lag phase
(2) Log phase
(3) Stationary phase
(4) Death phase

25. Which of the following micro-organism have high vitamin content ?
(1) Bacteria
(2) Yeast
(3) Algae
(4) Protozoa

26. The microbes that can grow at very low temperature are known as :
(1) Thermophilic bacteria
(2) Psychrophilic bacteria
(3) Mesophilic bacteria
(4) Halophilic bacteria

27. Which of the following micro-organism contaminate the high sugared foods ?
(1) Leuconostoc
(2) E. coli
(3) Botrytis
(4) Alternaria

28. Curing is used in preservation of which of the following food ?
(1) Cereals
(2) Pulses
(3) Milk
(4) Meat

29. Which of the following enzyme is used as a ‘monitor in pasteurization of milk ?
(1) Proteinase
(2) Lipases
(3) Alkaline phosphatase
(4) Glucophosphatase

30. Which of the following are probiotic bacteria ?
(1) Lactobacillus caseia
(2) E. coli
(3) Pseudomonas
(4) Staphylococcus aureus

31. Which of the following is not a cause of food spoilage ?
(1) Growth of micro-organism
(2) Insects
(3) Action of enzymes
(4) Irradiation

32. In food spoilage what does TDT mean ?
(1) Total Death Time
(2) Total Durability Time
(3) Tension Durability Time
(4) Tested Death Time

33. Establishing CCP is followed in which principle of HACCP ?
(1) Principle 7
(2) Principle 5
(3) Principle 2
(4) Principle 3

34. What should be the chlorine concentration of drinking water in food processing plant ?
(1) 0.2 ppm
(2) 0.5 ppm
(3) 1.0 ppm
(4) 0.4 ppm

35. In microbiology sweating term is used for :
(1) Reduce moisture
(2) Remove moisture
(3) Equalization of moisture to a desired level
(4) None of the above

36. Main cause for Cholera is :
(1) Poverty and poor sanitation
(2) Mosquitoes
(3) Toxin produced by pesticides
(4) Imbalanced diet

37. Nitrite curing inhibits the growth of :
(1) Streptococcus
(2) Clostridium
(3) Both (1) and (2)
(4) Rhizobium

38. The principal micro-organism for yogurt is
(1) Streptococcus thermophiles
(2) Leuconostoc citrovorum
(3) Lactobacillus acidophilus
(4) Streptococcus lactis

39. Which of the following is used to make specific type of wine ?
(1) Saccharomyces cerevisiae
(2) Lactobacillus
(3) Penicillium roqueforti
(4) Acetobacter

40. The bacteria which can survive the heat treatment such as pasteurization are known as:
(1) Mesophilic bacteria
(2) Thermophilic bacteria
(3) Thermoduric bacteria
(4) Psychrophilic bacteria

41. Which of the following are short gram-negative rods non-spore forming bacteria which ferment lactose with gas formation ?
(1) Coliform
(2) Lactobacillus
(3) Acetobacter
(4) Streptococcus

42. About heat resistance of vegetative cells of bacteria which of the following statements is correct ?
(1) Cocci usually are more resistant than rods.
(2) Bactria that form capsules are more difficult to kill.
(3) Cells high in lipid content are hard to kill.
(4) All of the above

43. For preservation, anaerobic condition in sealed and packaged foods may be achieved by replacing air by :
(1) CO2
(2) NO2
(3) An inert gas
(4) All of the above

44. Micro-organisms which can grow well either aerobically or anaerobically are known as:
(1) Aerobic
(2) Anaerobic
(3) Facultative
(4) Halophilic

45. A non-selective menu is also referred to as:
(1) House menu
(2) Single use menu
(3) Static menu
(4) Cycle menu

46. The document that lists all menu items that are going to be prepared for a given date is called a:
(1) Purchase order
(2) Master schedule
(3) Receiving sheet
(4) Production sheet

47. Which of the following is not among a design function of a food service facility ?
(1) Menu development
(2) Service considerations
(3) Pricing considerations
(4) Personnel considerations

48. Which of the following equipment in food service institutions utilizes instant and radiant heat for rapid cooking of foods ?
(1) Deck ovens
(2) Griller
(3) Broilers
(4) Steamers

49. Which of the following considerations is not taken care of in deciding the make and model of equipment in food service facility ?
(1) Compatibility with other equipment
(2) Ease of installation
(3) Ease of repair and maintenance
(4) Transport of the equipment

50. A compilation of sales and cost information for a specific period of time is known as:
(1) Operating budget
(2) Trial balance sheet
(3) Profit-and-Loss report
(4) Statement of retained earnings