4951. Egg quality is determined by_____________________?
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A. All the above

B. Germ spot

C. Yolk

D. Albumin

4952. Milk is pasteurized at___________________?
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A. None of the above

B. 62.8C for minutes

C. 60C for 30 minutes

D. 50C for 30 minutes

4953. Ergosterol is usually found in __________________?
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A. Animal fat

B. Vegetable fat

C. Both a & b

D. None of the above

4954. Storage life of peaches & pears 31F with R.H of 90% is _____________________?
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A. 2-4 weeks

B. 1-2 weeks

C. 2-3 weeks

D. 2-6 weeks

4955. Texture of pastries, cookies and crackers is evaluated by_________________?
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A. Compress meter

B. Short meter

C. All the above

D. Warner-Bratzler sheer

4956. In dairy products such as cheese and condensed milk the preservative used is______________________?
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A. All the above

B. Parabens

C. Epexider

D. Nisim
4957. Oxidative rancidity is promoted by ____________________?
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A. Heat

B. Enzymes

C. All the above

D. Catalysis

4958. Approximately caloric value in Kcal/100 g of almond is__________________?
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A. 640

B. 600

C. 500

D. 400

4959. The deficiency of vitamin D in human causes __________________?
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A. All the above

B. Decalcification

C. Rickets

D. Osteomalecia

4960. Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?
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A. Benzoyl peroxide

B. Nitrosyle chloride

C. Mannitol

D. Sorbitol

4961. The storage life of Apricot at 32F with R.H of 90% is _____________________?
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A. 3-4 weeks

B. 1-5 weeks

C. 1-2 weeks

D. 2-4 weeks

4962. How much iodine is contained in the body of an adult person?
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A. 50 to 100 mg

B. 5 to 10 mg

C. 20 to 50 mg

D. 10 to 20 mg

4963. Microbial gum used in food serve as_________________?
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A. Stabilizer

B. Thickener

C. Emulsifier

D. All the above
4964. Which one of the following is the best known, most widely used food flavour enhancer_________________?
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A. Monosodium glutamic acid All the above

B. All the above

C. Alcohol

D. Ether

4965. Approximate calories in 1 slice of fried liver is____________________?
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A. 71

B. 50

C. 40

D. 86

4966. Approximate calories in 1/2 breast fried chicken is_____________________?
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A. 210

B. 155

C. 175

D. 232

4967. Approximate calories in one large banana is____________________?
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A. 100

B. 125

C. 150

D. 176
4968. Egg storage stability can be achieved by storing eggs under _____________________ ?
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A. CO2

B. Mineral oil

C. Then no stabilization

D. All the above
4969. Extension of storage life by inhibition of sprouting of potatoes, onions and garlic can be achieved by radiation dose of_________________?
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A. non of these

B. 0.05-0.15 kGy

C. 0.05-0.1 kGy

D. 0.05-0.12 kGy

4970. Which one of the following is synthetic flavour __________________?
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A. All the above

B. Ketones

C. Esters

D. Aldehydes

4971. The deficiency of Niacin in adults causes___________________?
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A. Diarrhea

B. Dementia

C. All the above

D. Ulcerated mouth & tongue

4972. The storage life of Banana at 55F with R.H of 95% is ________________________?
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A. 6 weeks

B. 3 weeks

C. 4 weeks

D. 2 weeks

4973. Which one of the following is the climacteric ethylene producing fruit______________________?
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A. Grape

B. Apple

C. Lychee

D. Lemon

4974. The storage life of fresh beef at 34F with R.H of 92% is_________________?
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A. 1-3 weeks

B. 1-4 weeks

C. 1-8 weeks

D. 1-6 weeks

4975. The storage life of honey at 31F with R.H of 90% is__________________?
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A. 6 months

B. 8 months

C. 12 months

D. 4 months

4976. The deficiency of vitamin K in human causes _________________________?
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A. Internal hemorrhage

B. Uncontrolled bleeding

C. all the above

D. Prolonged blood clotting

4977. The improve and stabilize the texture of foods which types of stabilizers and thickeners are used _____________________?
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A. Starch

B. All the above

C. Agaragar

D. Guar gum

4978. The storage life of onions at 32F with R.H of 75% is__________________?
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A. 2-4 months

B. 6-8 months

C. 4-6 months

D. 8-10 months

4979. Enzyme proteases is used for _____________________ ?
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A. Removal of molecular oxygen dissolved at the surface of products

B. Tenderizing meat

C. None of the above

D. Clarification of fruit juice

4980. The average per capita world consumption of milk per head per day is_________________?
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A. 160 g

B. Non of the above

C. 250 g

D. 320 g
4981. The function of sugar in food is ___________________?
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A. Humecants

B. Sweetners

C. Plasticizers

D. All the above
4982. Agar is an extract from____________________?
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A. Algae

B. Bacteria

C. Fungi

D. None of the above

4983. In banana synthetic flavour additive used is____________________?
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A. None of the above

B. Amylaccetate

C. Ethyle butyrate

D. Methyl anthranilate

4984. The storage life of Orange at 34F with R.H of 90% is_______________________?
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A. 8-12 weeks

B. 2-6 weeks

C. 12-14 weeks

D. 4-8 weeks

4985. To prevent deterioration of food from microorganisms which one of the following preservatives are used _____________________?
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A. NaCl

B. All the above

C. Sulpher dioxide

D. Nitrate

4986. Crysanthemum is propagated by___________?
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A. Suckers

B. Corals

C. None

D. Corms

4987. The storage life of frozen fish at -10F with R.H of 95% is____________________?
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A. 6-8 months

B. 4-6 months

C. 8-10 months

D. 12 months

4988. Approximate calories in 3.2 ounces of cooked is______________________?
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A. 175

B. 200

C. 214

D. 155

4989. In soft drinks and dietetic forms of food which sweetening agent is widely used _____________________?
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A. Glycyrrhizin acid

B. Cyclamates

C. All the above

D. Calcium salt

4990. The used of additives per person per year amounts to about_____________________?
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A. 10 g

B. None of the above

C. 15 g

D. 5 g

4991. Maximum amount of whey proteins are found in ______________________?
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A. Buffalo milk

B. Goat milk

C. Sheep milk

D. Cow milk
4992. Protein denaturation is the result of the modification of____________________?
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A. Primary structure

B. Secondary structure

C. Tertiary structure

D. Both b & c
4993. Approximate calories in one large raw apple is ________________________?
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A. 125

B. 117

C. 90

D. 100

4994. Approximate quantity of milk requires to get 1 Kg of butter is __________________?
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A. 23 Kg

B. 15 Kg

C. 10.8 Kg

D. 20 Kg

4995. The function of acids in food is to_____________________?
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A. Act as microbial inhibitor

B. All the above

C. Intensity & modified the taste

D. Act as ciectton pair accpot

4996. In preparation of fruit juices, pickles and carbonated beverages the preservative used is _____________________?
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A. All the above

B. Benzonic acid

C. Proconic acid

D. Parabens

4997. To prevent the growth of molds in bread ind other backed food which preservative is used___________________?
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A. All the above

B. Sodium acetate

C. Calcium acetate

D. Potassium acetate

4998. The storage life of mushroom at 35F with R.H of 90% is___________________?
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A. 2-4 days

B. 1-2 days

C. 6 days

D. 3-5 days
4999. The storage life of Butter at -20F With R.H of 85% is_____________________?
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A. 12 months

B. 6 months

C. 8 months

D. 4 months
5000. Vitamin A deficiency result in___________________?
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A. Xeroderma

B. All the above

C. Xerophthalmia

D. Conical ulceration