Code 04

1. Why do products such as white bread are less nutritious than whole meal varieties?
A. Due to impacts of fertilizers
B. Influence of milling
C. Due to blanching temperature
D. Canning problem
2. The following are the advantages of edible films over traditional petrochemical-based
polymeric packaging materials except;
A. Can be consumed with the packaged product
B. They are likely to degrade more readily than petrochemical-based polymers
C. They can enhance the organoleptic properties of packaged foods
D. They can function as carriers for microbial and antioxidant agents
3. Among the variety of polysaccharides which are derived from plants and animals either alone
or in a mixture to produce edible films include
A. Starch
B. Cellulose
C. Chitosan
D. All
4. Property of fluids that indicate the intermolecular forces responsible for the resistance against
separation of molecules:
A. Adhesion
B. Cohesion
C. Viscosity
D. Desorption
5. The bio-degradation of plastics does not depend on _____
A. Temperature
B. Chemical structure of the polymer
C. Oxygen , pH and moisture
D. None

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6. Which one is among the undesirable chemical compounds resulting from anaerobic or
insufficient oxygen during storage of fruits and vegetables prior to processing?
A. Aldehydes
B. Ketones
C. Alcohols
D. All
7. Which of the given reasons, is not a valid reason for packaging of food items?
A. Marketing and convenience
B. Protection and information transmission
C. Security and portion control
D. None of the above
8. In the history of packaging of the food industry, which of the following was never used as a
material of packaging?
A. Glass
B. Metal
C. Polymer
D. None
9. High density polyethylene (HDPE) bottles for packaging of milk are pigmented so as to
provide protection against
A. Air
B. Light
C. Humidity
D. High temperature
10. Which of the following functions of food packaging does temperature-time indicator (TTI)
indicate?
A. Communication
B. Containment
C. Convenience
D. Protection

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11. Which of the following is not classified under separation:

A. Filtration
B. Centrifugation
C. Homogenization
D. Distillation
12. Analytical techniques used to determine the properties of products by sense organs:
A. Biological analysis
B. Sensory analysis
C. Physico-chemical analysis
D. Physical analysis
13. Which of the following is a physical property of food materials?
A. Density
B. Shape
C. Protein content
D. A & B
14. If you have a liquid substance whose density is 900 kg/m3, what is its specific gravity (SG);
by taking the density of water as 1000kg/m3?
A. 1.11
B. 0.9
C. 900,000 Kg2/m6
D. 1900 Kg/m3
15. The driving force for mass transfer by diffusion is
A. Temperature gradient
B. velocity gradient
C. concentration gradient
D. B & C
16. Which one of the following is not true?
A. Sublimation is the transition of a substance directly from the solid to the gas state
B. The transition of a substance from the solid to the liquid state is called melting
C. The transition of a substance from the liquid to the solid state is called condensation
D. None

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17. Fluid substances whose viscosities vary depending on the rate of shear or history of shear are
called:
A. Non-Newtonian fluids
B. Newtonian fluids
C. Gases
D. Liquids
18. Which of the following is not true?
A. system or process state in which the variables which define the behaviour of the system
are constant in time is called steady state
B. A system or process in which the variables which define the behaviour of the system are
constant irrespective of position is called uniform
C. A thermodynamic process in which the temperature remains constant is called isobaric
D. None
19. Among the following which is not used to estimate the energy requirement for size reduction
of materials?
A. Fourier’s law of conduction
B. Rittinger’s law
C. Kick’s law
D. Bond’s law
20. Which of the following is an element of process control?
A. Transducer
B. Transmitter
C. Sensor
D. All
21. Salt solution (40% salt) was prepared by mixing salt and another 4 Kg of salt solution (2%
salt). What will be the mass of the prepared salt solution after mixing?
A. 8.53Kg
B. 6.53Kg
C. 10.47Kg
D. 9.20Kg

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22. From the following which is not a main operation in beer production?
A. Mashing
B. Filtration
C. Fermentation
D. Crystallization
23. Which of the following are both extruded products?
A. Macaroni and spaghetti
B. Spaghetti and biscuit
C. A & B
D. Macaroni and bread
24. Degumming in oil processing is done
A. For removal of phospholipids
B. To enable minimum precipitation and settling during oil transport and long term storage
C. To facilitate the extraction of oil from seeds
D. A & B
25. The techniques for breaking down collagens or meat fibers to make the meat softer and more
palatable are collectively called _______
A. Toasting
B. Frying
C. Tenderization
D. Freezing
26. Which one best defines hurdle technology?
A. It is a preservation method by exposing the material to radiation
B. It is the combination of both irradiation and low thermal processes for preservation
C. It is the synergistic application of several sub-lethal and preservation techniques
D. All

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27. One of the problems in fruit storage and handling prior to processing is the production of
ethylene gas by fruits which increases the respiration rate and hence the ripening rate of the fruits.
Fruits that exhibit a high production of ethylene gas are called _____
A. Climacteric fruits
B. Non-climacteric fruits
C. Citrus fruits
D. Fleshy fruits
28. Which of the following is a complete destruction of all types and forms of microorganisms
including spore forming bacteria from food in preservation?
A. Pasteurization
B. Sterilization
C. Blanching
D. All
29. Which of the following is not classified under low temperature treatment of foods for
preservation?
A. Blanching
B. Freezing
C. Pasteurization
D. All except B
30. ____ is one of the methods to control or reduce moisture content for preservation.
A. Evaporation
B. Drying
C. Hydration
D. A & B
31. It is the most common method of milk powder production
A. Drum drying
B. Spray drying
C. Fluidized bed drying
D. Air drying

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32. Selection of cleaning compounds depends upon:

A. The type of surface to be cleaned
B. The quality and type of water
C. The method of cleaning
D. All
33. A type of water with much amount of inorganic salts is called _____
A. Soft water
B. Hard water
C. Distilled water
D. Deionized water
34. Among the following which is the use of the byproduct bagasse?
A. For production of paper and hardboards
B. For the synthesis of furan and tetrahydrofuran
C. To generate steam in factories
D. All
35. The process of producing and forming the desired sugar particle or size is called ____.
A. Purification
B. Crystallization
C. Extraction
D. Drying
36. Catalysts:
A. Slow down chemical reactions
B. Are not used in reactions
C. Speed up the reaction rate
D. Increase the activation energy
37. The conversion of glucose to carbon dioxide and water is an example of:
A. A catabolic reaction.
B. A condensation reaction
C. An esterification reaction
D. An anabolic reaction

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38. What is a type of reaction that takes place in the absence of oxygen?
A. Anaerobic reaction
B. Energetic reaction
C. Aerobic reaction
D. Transport reaction
39. What is the molecule most readily available for energy in animals?
A. Lipid
B. Starch
C. Glucose
D. Fructose
40. During anaerobic respiration in yeast, glucose is converted to:
A. Ethanol and carbon dioxide
B. Oxygen
C. Oxygen and water
D. Water and carbon dioxide
41. Which of the following processes produces the most ATP?
A. Glycolysis
B. Oxidative Phosphorylation
C. Fermentation
D. Krebs Cycle
42. Which of the following would yield the most energy per gram when oxidized?
A. Starch
B. Glycogen
C. Fat
D. Protein
43. A general process that breaks down large molecules into smaller ones is called:
A. Catalysis
B. Metabolism
C. Dehydration
D. Catabolism

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44. Which one of the following is a chemical hazard?

A. Stone
B. Pesticides
C. Glass
D. Metal
45. Major reasons for the growing concern in Food safety and quality in the agro-food business
are _______
A. Lifestyle changes and increased travelling
B. Environmental conditions (increased pollution& climate change)
C. Increased consumer awareness & changes in food regulations
D. All
46. Some Verification activities in a HACCP plan include;
A. Review records of monitoring activities and corrective actions
B. Conducting independent sampling and testing
C. Review the HACCP plan and its records
D. All
47. Improper holding temperature of food helps microbial growth and contributes to food
poisoning outbreaks. What is the temperature of danger zone?
A. 32ºF to -0.4ºF (0ºC to -18ºC)
B. 40ºF to 140ºF (5ºC to 60ºC)
C. 32ºF to 40ºF (0ºC to 4.4ºC)
D. 149ºF to 185ºF (65ºC to 85ºC)
48. Which one of the following is the basic principle that make up total quality management
(TQM) philosophy:
A. Team Approach
B. Process Management
C. Product design
D. All

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49. Which one of the following is false about HACCP?

A. It is not limited to microbiological issues
B. It is limited to microbiological issues
C. It stands for hazard analysis and critical control points
D. A & C
50. Additives may be added for one of the following reasons
A. Nutritive value of food
B. Sensory value of food
C. Shelf life of food
D. All
51. Which of the following sentences is true with respect to proteins?
A. Lysine is an amino acid
B. Lysine is not an amino acid
C. There are 10 amino acids in the protein we require everyday
D. All
52. Which one of the following is the sweetest sugar?
A. Galactose
B. Fructose
C. Glucose
D. Lactose
53. Starch is a polymer made from the following monomer
A. β-glucose
B. α-glucose
C. α-fructose
D. α-galactose
54. Which is the most important carbohydrate fuel in human cells?

A. Ribose
B. Glucose
C. Galactose
D. Fructose

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55. Fatty acids that are saturated:

A. Have an even number of carbon atoms
B. Have single bonds between all carbon atoms
C. Are liquids at room temperature
D. Have double bonds between some carbon atoms
56. There are _____ commonly occurring amino acids which make up proteins.
A. 4
B. 5
C. 40
D. 20
57. Essential amino acids can be:
A. Made from non-essential amino acids
B. Obtained by eating the correct food
C. Made from amines
D. Made in the body
58. The sequence of amino acids in a protein is called its:
A. Tertiary structure
B. Quaternary structure
C. Primary structure
D. Secondary structure
59. Which of the following is an example of biotechnology?
A. Using yeast to ferment foods
B. Study the growth of alga
C. Using a computer program to model the shape of virus
D. Adding fertilizer to crops
60. Which one of the following groups of chemicals is not a food nutrient?
A. Proteins
B. Enzymes
C. Carbohydrates
D. Vitamins

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61. The chemical reaction that takes place during digestion that involves breakdown with water
is:
A. Hydrolysis
B. Hydration
C. Oxidation
D. Regulation
62. Which one of the following is not true?
A. Probiotic foods contain living probiotic microorganisms in an adequate matrix
B. Symbiotic is a mixture of probiotics and prebiotics
C. Prebiotic is about a non-digestible food ingredient
D. None
63. One of the following is prevention mechanism of lactose intolerance
A. Evaporation of milk
B. Fermentation of milk
C. Pasteurization of milk
D. All
64. Among the fowling which one is not the function of bakery yeast?
A. Responsible for dough leavening
B. Influences the taste and flavor of bread
C. Responsible for texture of Bread
D. Controlling baking temperature
65. Which is not an application of Genetic modification?
A. Improving production
B. Enhancing composition of crops
C. Not affecting ethical concerns at all
D. Benefits to the environment
66. Chemical factors that affect production of secondary metabolites in plant cell cultures
involve
A. Osmotic Pressure
B. pH
C. Temperature
D. Phosphate

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67. Which is not true about bio-transformation?

A. In-organic compounds can be modified by cell culture
B. The reactions include oxidation, isomerization, and others
C. Enhancement in the productivity of the desired compound
D. Reducing undesired by-products
68. Yoghurt contains useful
A. Bacteria
B. Virus
C. Yeast
D. None of the above
69. Any change that renders food unfit for human consumption is called
A. Processing
B. Deterioration
C. Preservation
D. None
70. Tea and coffee are made using one of the following drying mechanisms?
A. Freeze drying
B. Wet drying
C. Bed drying
D. Tray drying
71. Degree to which a set of inherent characteristics fulfils requirements” can be explained by:
A. Quality planning
B. Quality
C. Quality management
D. Quality control
72. Among the following which on is false?
A. Foods are generally poor conductor of heat
B. In food processing the driving force for al heat transfer is concentration difference
C. For Newtonian fluid, constant viscosity is observed for varied shear stress and rate
D. In Non-Newtonian fluid, its viscosity varies depending on the history of shear.
E. B & D

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73. Liquid water can accumulate in packaging as a result of :-

A. Transportation of horticultural product
B. Temperature fluctuation
C. Drip or tissue fluid from flesh food
D. Material property of packaging
E. All
74. Which of the following is true?
A. Destroying enzymes that result in spoilage and purging gasses that cause chemical
changes are the main reasons for using blanching
B. In blanching there is no reduction of microbial load at all
C. The process of sealing foods hermetically in containers and stabilizing them is called
canning
D. All
E. All except B
75. Which of the following food related filed or study is properly stated?
A. Food science is the application of basic science principles for production,
characterization, quality analysis and handling of food materials.
B. In food engineering, food science elements are used for product development, process
optimization as well as processing equipment design.
C. In food technology the applications or end out puts of both food science and engineering
for processing, sustainability and handling of food products are used.
D. All
E. All except C

Best of Luck!

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