Food Quality Management Practice Questions (Q6-10) - Food Processing Technology

6

ICAR JRF Food Processing Technology 29 Jun 2024Shift 1

Arranging Order +4 −1

The correct sequence of bacterial growth curve is__

Lag phase, Stationary phase, Exponential phase Log phase, Exponential phase, Stationary phase Lag phase, Log phase, Exponential phase Lag phase, Exponential phase, Stationary phase

7

ICAR JRF Food Processing Technology 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

Thermophiles grow at the temperature

Less than 10 degree celsius between 20 and 30 degree celsius between 40 and 60 degree celsius more than 70 degree celsius

8

ICAR JRF Food Processing Technology 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

Which of the following bacteria are known to be zoonotic dairy pathogens?

(A) . Listeria monocytogenes

(B) . Campylobacter jejuni

(C) . Lactobacillus bulgaricus

(D) . Lactococcus diacetyllactis (©). Salmonella species

Choose the correct answer from the options given below:

(A), (B) and (C) only. (A), (B) and (D) only, (A), (B), and (E) only. (B), (C) and (D) only.

9

ICAR JRF Food Processing Technology 29 Jun 2024Shift 1

Match the Following +4 −1

Match List with List-II Choose the correct answer from the options given below:

Choose the correct answer from the options given below :

List - I		List - II
A	Bitty Cream Bitty Cream	I	Serretia marcense Serretia marcense
B	Sweet Curdling Sweet Curdling	II	Bacillus cereus Bacillus cereus
C	Fruity flavour Fruity flavour	III	Pseuromonas fragi Pseuromonas fragi
D	Red discoloration Red discoloration	IV	Bacillus subtilis Bacillus subtilis

(A) - (I), (B) - (II), (C) - (III), (D) - (IV) (A) - (II), (B) - (III), (C) - (IV), (D) - (I) (A) - (II), (B) - (IV), (C) - (III), (D) - (I) (A) - (III), (B) - (IV), (C) - (I), (D) - (I)

10

ICAR JRF Food Processing Technology 29 Jun 2024Shift 1

Match the Following +4 −1

Match List with List-II ee Choose the correct answer from the options given below:

Choose the correct answer from the options given below :

List - I		List - II
A	Newtonian fluid Newtonian fluid	I	Yoghurt Yoghurt
B	Shear thickening Shear thickening	II	Milk upto 20% TS Milk upto 20% TS
C	Thixotropic Thixotropic	III	Cheese Cheese
D	Viscoelastic Viscoelastic	IV	Concentrated starch suspension Concentrated starch suspension

(A) - (I), (B) - (IV), (C) - (I), (D) - (I) (A) - (I), (B) - (I), (C) - (II), (D) - (IV) (A) - (II), (B) - (IV), (C) - (III), (D) - (I) (A) - (II), (B) - (I), (C) - (IV), (D) - (ITT)

Food Quality Management

Food Processing Technology Subjects

General Agriculture

Introductory Food Technology

Technology of Foods of Plant Origin

Technology of Foods of Animal Origin

Food Quality Management

Food Engineering/Packaging & Labeling

Food Microbiology & Biotechnology

Previous Year Papers of Food Processing Technology

Food Processing Technology- ICAR JRF/SRF 2024

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