Option A: Animal fat
Option B: Vegetable fat
Option C: Both a & b
Option D: None of the above
Correct Answer: Both a & b ✔
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Option A: Mango
Option B: Banana
Option C: Orange
Option D: Pear
Correct Answer: Orange ✔
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Option A: 50ºC for 30 minutes
Option B: 60ºC for 30 minutes
Option C: 62.8ºC for minutes
Option D: None of the above
Correct Answer: 62.8ºC for minutes ✔
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Option A: mg
Option B: .< 0.01 mg
Option C: .> 0.01 mg
Option D: None of the above
Correct Answer: mg ✔
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Option A: Guar gum
Option B: Agaragar
Option C: Starch
Option D: All the above
Correct Answer: All the above ✔
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To prevent the growth of molds in bread ind other backed food which preservative is used__________?
Option A: Sodium acetate
Option B: Potassium acetate
Option C: Calcium acetate
Option D: All the above
Correct Answer: All the above ✔
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Option A: One-half
Option B: One-fourth
Option C: One-fifth
Option D: One-third
Correct Answer: One-fifth ✔
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Option A: Silicoaluminate
Option B: Magnesium carbonate
Option C: Phosphate salts
Option D: All the above
Correct Answer: Phosphate salts ✔
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Option A: Benzoyl peroxide
Option B: Nitrosyle chloride
Option C: Sorbitol
Option D: Mannitol
Correct Answer: Mannitol ✔
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Option A: Ether
Option B: Alcohol
Option C: Monosodium glutamic acid All the above
Option D: All the above
Correct Answer: Monosodium glutamic acid All the above ✔
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Option A: Esters
Option B: Aldehydes
Option C: Ketones
Option D: All the above
Correct Answer: All the above ✔
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Option A: Warner-Bratzler sheer
Option B: Short meter
Option C: Compress meter
Option D: All the above
Correct Answer: Short meter ✔
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Option A: Spectrophotometer
Option B: Tint meters
Option C: Disc colourimetry
Option D: All the above
Correct Answer: All the above ✔
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Option A: Albumin
Option B: Yolk
Option C: Germ spot
Option D: All the above
Correct Answer: All the above ✔
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Option A: Cysteine
Option B: Methionine
Option C: Lysine
Option D: All the above
Correct Answer: Lysine ✔
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Option A: Buffalo milk
Option B: Cow milk
Option C: Goat milk
Option D: Sheep milk
Correct Answer: Cow milk ✔
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Option A: 160 g
Option B: 250 g
Option C: 320 g
Option D: Non of the above
Correct Answer: 320 g ✔
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Option A: Intensity & modified the taste
Option B: Act as ciectton pair accpot
Option C: Act as microbial inhibitor
Option D: All the above
Correct Answer: All the above ✔
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Option A: Dementia
Option B: Diarrhea
Option C: Ulcerated mouth & tongue
Option D: All the above
Correct Answer: All the above ✔
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Option A: Fatigue
Option B: Depressions
Option C: Irritability
Option D: All the above
Correct Answer: All the above ✔
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Option A: Rickets
Option B: Osteomalecia
Option C: Decalcification
Option D: All the above
Correct Answer: All the above ✔
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Option A: Vitamin B
Option B: Vitamin E
Option C: Vitamin K
Option D: None of the above
Correct Answer: Vitamin B ✔
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Option A: 0.25 g
Option B: 0.49 g
Option C: 0.59 g
Option D: None of the above
Correct Answer: 0.59 g ✔
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Option A: Primary structure
Option B: Secondary structure
Option C: Tertiary structure
Option D: Both b & c
Correct Answer: Both b & c ✔
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Option A: Long chain fatty acids
Option B: Short chain fatty acids
Option C: Saturated fatty acids
Option D: Unsaturated fatty acids
Correct Answer: Short chain fatty acids ✔
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Option A: Prooxidants
Option B: Antioxidants
Option C: Rancidity
Option D: None of the above
Correct Answer: Rancidity ✔
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Option A: Saturated fatty acids
Option B: Unsaturated fatty acids
Option C: Steroids
Option D: None of the above
Correct Answer: Unsaturated fatty acids ✔
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Option A: Fungi
Option B: Algae
Option C: Bacteria
Option D: None of the above
Correct Answer: Algae ✔
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Option A: Hydrogen bonds
Option B: Carbon bonds
Option C: Nitrogen bonds
Option D: None of the above
Correct Answer: None of the above ✔
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Option A: 1500-2000 Kcal
Option B: 200-3000
Option C: 3000-3500 Kcal
Option D: None of the above
Correct Answer: 3000-3500 Kcal ✔
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Option A: Glucostatic regulation
Option B: Lipostatic regulation
Option C: Aminostatic regulation
Option D: All the above
Correct Answer: All the above ✔
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Option A: Water
Option B: Carbohydrates
Option C: Lipids
Option D: non of these
Correct Answer: Lipids ✔
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Option A: Protein
Option B: Carbohydrates
Option C: Lipids
Option D: non of these
Correct Answer: Carbohydrates ✔
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Option A: Autolysis
Option B: Lipolysis
Option C: Proteolysis
Option D: non of these
Correct Answer: Proteolysis ✔
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Option A: Autolysis
Option B: Lipolysis
Option C: Proteolysis
Option D: None of above
Correct Answer: Lipolysis ✔
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Option A: Cheese
Option B: Ice cream
Option C: Skimmed
Option D: Milk
Correct Answer: Cheese ✔
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Option A: Lactic fermentation
Option B: Acetic fermentation
Option C: Alcoholic fermentation
Option D: All the above
Correct Answer: Lactic fermentation ✔
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The fermentation in which sugars are converted into ethyl alcohol and carbon dioxide is__________?
Option A: Lactic fermentation
Option B: Acetic fermentation
Option C: Alcoholic fermentation
Option D: All the above
Correct Answer: Alcoholic fermentation ✔
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Option A: Lactic fermentation
Option B: Acetic fermentation
Option C: Alcoholic fermentation
Option D: All the above
Correct Answer: Alcoholic fermentation ✔
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Option A: Baking
Option B: Brewing
Option C: Wine making
Option D: all the above
Correct Answer: all the above ✔
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Option A: Oxalate
Option B: Phenolase
Option C: Thiaminase
Option D: None of the above
Correct Answer: Thiaminase ✔
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Option A: Olive
Option B: Clove
Option C: Nutmeg
Option D: Cumin
Correct Answer: Clove ✔
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Option A: Cultured butter
Option B: Sour cream
Option C: Butter milk
Option D: All the above
Correct Answer: All the above ✔
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Option A: Banana
Option B: Grape
Option C: Pineapple
Option D: Guava
Correct Answer: Pineapple ✔
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Option A: Propionic acid
Option B: Pentanoic acid
Option C: N-butyric acid
Option D: Caprotic acid
Correct Answer: N-butyric acid ✔
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In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are__________?
Option A: Streptococcus
Option B: Lactobacillus
Option C: Acetobacter
Option D: Both a & b
Correct Answer: Both a & b ✔
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Option A: Acetomonas
Option B: Saccharomyces
Option C: Streptococeus
Option D: None of the above
Correct Answer: Acetomonas ✔
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Option A: Alcoholic
Option B: Non-alcoholic
Option C: Acetic
Option D: None of the above
Correct Answer: None of the above ✔
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Option A: Barley
Option B: Wheat
Option C: Oat
Option D: Soybeans
Correct Answer: Barley ✔
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Option A: Bacteria
Option B: Fungi
Option C: Yeast
Option D: Molds
Correct Answer: Yeast ✔
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Option A: Sulphur dioxide
Option B: Nitrates
Option C: Propionic acid
Option D: Benzoic acid
Correct Answer: Propionic acid ✔
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Option A: Yeast
Option B: Sodium bi carbonate
Option C: Sugar
Option D: Both a & b
Correct Answer: Both a & b ✔
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Option A: 2,4,5 trichlorophenoxy acetic acid
Option B: Meleic hydrazide
Option C: Sulphur dioxide
Option D: Sodium benzoate
Correct Answer: 2,4,5 trichlorophenoxy acetic acid ✔
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Option A: Food adulterants
Option B: Food additives
Option C: Food contaminations
Option D: All the above
Correct Answer: Food additives ✔
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Option A: Food contamination
Option B: Food adulterants
Option C: Food additives
Option D: All the above
Correct Answer: Food adulterants ✔
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Option A: Sterilization
Option B: Pasteurization
Option C: Blanching
Option D: non of these
Correct Answer: Sterilization ✔
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Option A: 1.0
Option B: 1.5
Option C: 0.6
Option D: non of these
Correct Answer: 0.6 ✔
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Option A: 0.99
Option B: 1.00
Option C: 1.5
Option D: non of these
Correct Answer: 1.00 ✔
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Option A: Mesophilic
Option B: Thermophilic
Option C: Psychrophilic
Option D: All the above
Correct Answer: Mesophilic ✔
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Option A: pH
Option B: Environmental temperature
Option C: Concentration of enzyme
Option D: All the above
Correct Answer: All the above ✔
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Option A: Isomerases enzyme
Option B: Ligases enzyme
Option C: Lyases enzyme
Option D: Oxireductase enzyme
Correct Answer: Isomerases enzyme ✔
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Option A: Hydrolases enzyme
Option B: Transferases enzyme
Option C: Oxireductases enzyme
Option D: Ligases enzyme
Correct Answer: Hydrolases enzyme ✔
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Option A: Oxidoreductases enzymes
Option B: Transferases
Option C: Hydrolases
Option D: Lysases
Correct Answer: Oxidoreductases enzymes ✔
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Option A: Clostridium
Option B: Staphylococcus
Option C: Mycodesmavin
Option D: Both a & b
Correct Answer: Both a & b ✔
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Option A: Mail lard reaction
Option B: Caramalization
Option C: Browning
Option D: Purification
Correct Answer: Caramalization ✔
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Option A: Pinkish
Option B: Brownish
Option C: Bright red
Option D: Red
Correct Answer: Red ✔
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Option A: Proteolysis
Option B: Hydrolysis
Option C: Purification
Option D: Autolysis
Correct Answer: Autolysis ✔
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Option A: Low acid foods
Option B: Acid foods
Option C: Medium acid foods
Option D: High acid foods
Correct Answer: High acid foods ✔
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Option A: High acid foods
Option B: Acid foods
Option C: Medium acid foods
Option D: Low acid foods
Correct Answer: High acid foods ✔
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Option A: 4-5
Option B: 4-5
Option C: 5
Option D: Above 5
Correct Answer: 4-5 ✔
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Option A: Perishable foods
Option B: Low perishable foods
Option C: Stable foods
Option D: High acid foods
Correct Answer: Perishable foods ✔
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Option A: Stable foods
Option B: Semi perishable foods
Option C: Perishable foods
Option D: Acid food
Correct Answer: Stable foods ✔
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Option A: Sulpher containing
Option B: Hydrogen containing
Option C: Copper containing
Option D: Mg containing
Correct Answer: Sulpher containing ✔
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Option A: Malic acid
Option B: Citric acid
Option C: Ascorbic acid
Option D: Trataric acid
Correct Answer: Ascorbic acid ✔
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Option A: Night blindness
Option B: Rickets
Option C: Beriberi
Option D: Anaemia
Correct Answer: Anaemia ✔
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Option A: Vitamin B-1
Option B: Vitamin D
Option C: Vitamin C
Option D: Vitamin D
Correct Answer: Vitamin B-1 ✔
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Option A: Vitamin E
Option B: Vitamin D
Option C: Vitamin C
Option D: Vitamin A
Correct Answer: Vitamin E ✔
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Option A: Vitamin A
Option B: Vitamin D
Option C: Vitamin C
Option D: Vitamin K
Correct Answer: Vitamin K ✔
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In all common wealth countries including Pakistan the basis for food laws being used are__________?
Option A: American food laws
Option B: Russian food laws
Option C: Arabic food laws
Option D: British food laws
Correct Answer: British food laws ✔
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Option A: Drying and dehydration
Option B: Sun drying
Option C: Browning
Option D: None of these
Correct Answer: Drying and dehydration ✔
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Option A: Gay-Lussac
Option B: Nicolas Appert
Option C: Tomas
Option D: Newton
Correct Answer: Nicolas Appert ✔
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Option A: Simple food
Option B: Complex food
Option C: Functional food
Option D: Nutritive food
Correct Answer: Complex food ✔
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Option A: Fructose
Option B: Sucrose
Option C: Galactose
Option D: Mattose
Correct Answer: Sucrose ✔
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Option A: Food preservation
Option B: Food processing
Option C: Food science
Option D: Food technology
Correct Answer: Food processing ✔
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Option A: Taste
Option B: Smell
Option C: Texture
Option D: All
Correct Answer: Smell ✔
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Deamination, oxidation, polymerization and decarboxylatio observed during irradiation in__________?
Option A: Water
Option B: Carbohydrates
Option C: Protein
Option D: non of these
Correct Answer: Protein ✔
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Option A: Acetic fermentation
Option B: Alcoholic fermentation
Option C: Lactic fermentation
Option D: All the above
Correct Answer: Alcoholic fermentation ✔
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Several yeast can be used in fermentation but most commonly known species of genus are__________?
Option A: Streptococcus
Option B: Lactobacillus
Option C: Leuconostoc
Option D: Saccharomyces
Correct Answer: Saccharomyces ✔
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Option A: Meat industry
Option B: Dairy industry
Option C: Fruit and vegetable industry
Option D: Beverage industry
Correct Answer: Dairy industry ✔
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Option A: Lemon
Option B: Avocado
Option C: Grapes
Option D: Grape fruit
Correct Answer: Grapes ✔
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Option A: Lactic fermentation
Option B: Acetic fermentation
Option C: Alcoholic fermentation
Option D: All the above
Correct Answer: Alcoholic fermentation ✔
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Option A: Fermented food
Option B: Dehydrated food
Option C: Simple food
Option D: Preserved food
Correct Answer: Fermented food ✔
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Option A: Preservation
Option B: Fermentation
Option C: Dehydration
Option D: Pasteurization
Correct Answer: Fermentation ✔
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Option A: Diacetyl
Option B: Iso-amylacetate
Option C: Nerol
Option D: Ethyle buryrate
Correct Answer: Iso-amylacetate ✔
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Option A: Monosodium glutamate
Option B: Sorbitol
Option C: Lecithin
Option D: None of the above
Correct Answer: Monosodium glutamate ✔
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Option A: Jams
Option B: Jellies
Option C: Milk & milk products
Option D: Pickles
Correct Answer: Milk & milk products ✔
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Option A: Alcohols
Option B: Fatty acids
Option C: Aldehyde
Option D: Ketenes
Correct Answer: Alcohols ✔
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Option A: Taste
Option B: Aroma
Option C: Flavor
Option D: All the above
Correct Answer: Flavor ✔
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