2024
29-06-2024
Introductory Food Technology
42
Total Questions
कुल प्रश्न
2024
1 Paper
Papers Covered
कुल पेपर्स
1 Exam Years
1 परीक्षा वर्ष
35.0%
Exam Weightage
परीक्षा वेटेज
In 2024 Exam
2024 परीक्षा में
11 Chapters
Syllabus Chapters
पाठ्यक्रम अध्याय
5 Question Types
5 प्रश्न प्रकार
Question Types:
प्रश्न प्रकार:
MCQ (Single Correct)
MCQ (एकल सही)
34
Match the Following
सूची मिलान
1
Statement Based
कथन आधारित
1
Assertion & Reason
अभिकथन एवं कारण
5
Arranging Order
क्रम व्यवस्था
1
Previous Years Questions (PYQ) Statistics
विगत वर्षों के प्रश्न (PYQ) सांख्यिकी
Previous Years Questions (PYQ) Statistics विगत वर्षों के प्रश्न (PYQ) सांख्यिकी
Year-wise question count, paper frequency, and exam weightage percentage for Introductory Food Technology: Introductory Food Technology हेतु वर्षवार प्रश्नों की संख्या, पेपर आवृत्ति और परीक्षा वेटेज प्रतिशत:
| Year वर्ष | Questions प्रश्न | Avg / Paper औसत / पेपर | Weightage & Trend वेटेज व ट्रेंड |
|---|---|---|---|
| 2024 | 42 Qs | 42.0 |
All Questions in this Subject इस विषय के सभी प्रश्न
42 Questions 42 प्रश्न
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Technically, liquid obtained on removal of fat and casein from milk is termed as
Pycnometer is used to determine of milk
Milk appears white due to the presence of
Lactometers, as per BIS specifications are calibrated at
Lactometer reading is used to determine
Which of the following is an Indigenous breed of cattle
Cottage cheese belong to which of the following categories?
The year of establishment of National Dairy Development Board, Anand, Gujarat is.
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Mastitis does not usually cause a decrease in milk production in milch animals
Reason (R) : Microorganisms such as Staphylococcus aureus cause mastitis in milch animals
In light of the above statements, choose the most appropriate answer from the options given below
Which one among the following products may have the highest bacterial counts?
Given below are two statements
Statement (I) : Mozzarella cheese is rennet coagulated cheese
Statement (II) : Acid can be used in Mozzarella cheese for pH reduction
In light of the above statements, choose the most appropriate answer from the options given below.
Emulsifying salts are added in processed cheese to
Anovel ice cream cake was prepared by filling a portion of vanilla ice crema into chocolate flavoured cake. Overrun of the
product is 90% and protein content of the product is 4% w/w. What shall be the total solids content of the product?
Which of the following factors can best influence the flavor composition of fermented dairy products?
Which of the following statements are true?
(A) . Thermized milk should have a positive phosphatase test
(B) . Pasteurized milk should have a positive phosphatase test
(C) . Pasteurized milk should have a negative phosphatase test
(D) . Thermized milk should have a negative phosphatase test
Choose the correct answer from the options given below:
The main role of stabilizers in ice-cream is to
Which of the following membrane technologies retain fat but allow the passage of proteins?
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : The optimum churning temperature of cream varies between 9-11°C
Reason (R) : Lower churning temperature results in lower fat loss and prolong the churning period
In light of the above statements, choose the correct answer from the options given below.
Which of the following is best suited for evaporating tomato puree?
Which of the following is used for evaluation of strength of pectin gels?
Match List with List-II Choose the correct answer from the options given below:
Choose the correct answer from the options given below :
Which of the following diseases can be diagnosed at ante-mortem examination of animals at lairage?
What is the correct sequence of conversion of muscle to meat?
Clarified butter fat is known as
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Khoa and khoa-based sweets are more prone to Staphylococcus aureus contamination and food poisoning
problems
Reason (R) : Dairy Equipments are major source of entry of Staphylococcus aureus during preparation of khoa and khoa-
based sweets
In light of the above statements, choose the correct answer from the options given below.
Peda falls under which category of traditional Indian milk products?
If an emulsifer is soluble in oil phase, then it is most suitable for kind of emulsion preparations.
Chilled water or ice is used for the preparation of emulsion based meat products because
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Slow freezing of meat is preferred method over fast freezing
Reason (R) : Fast freezing method produces numerous small ice-crystals and thus, prevents the deformation of structure.
In light of the above statements, choose the correct answer from the options given below.
Bitterness in Mandarine Juice is due to
In what way does ethylene impact the shelf life of climacteric fruits?
Which of the following statements about phytates is correct?
Cake flour should have
Macroni products does NOT includes
What is the commonly used inert filler used in baking powder?
Soya protein concentrates and isolates contain protein % respectively
Which of the following is NOT a type of grinder?
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Kilning is an essential step in barley processing
Reason (R) : Kilning helps to dry and flavor the barley while also stopping germination
In light of the above statements, choose the correct answer from the options given below.
What is the major component responsible for the aroma of black pepper essential oil?
Which of the following statements is/are true for inner most layer of egg albumen?
(A) . Inner most layer of egg albumen is also known as inner thick layer.
(B) . Inner most layer of egg albumen is also known as chalaziferous layer
(C) . Inner most layer of egg albumen holds the egg albumen in its central position
(D) . Inner most layer of egg albumen is in close proximity to vitelline membrane.
Choose the correct answer from the options given below:
Which of the following egg proteins are responsible for its heat setting property and Sensory attributes
Surimi is produced by solubilizing which of the following proteins?
Syllabus Chapters Breakdown पाठ्यक्रम अध्याय विभाजन
11 Chapters 11 अध्याय
Dairy Processing
Dairy Processing
18 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Cereal & Pulse Processing
Cereal & Pulse Processing
6 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Processing of Purees, Pastes, Jams, Jellies
Processing of Purees, Pastes, Jams, Jellies
3 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Indigenous & Value-Added Animal Products
Indigenous & Value-Added Animal Products
3 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Meat Preservation & Products
Meat Preservation & Products
3 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Muscle Structure & Conversion of Muscle to Me
Muscle Structure & Conversion of Muscle to Me
2 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Fruits & Vegetables Post-Harvest Technology
Fruits & Vegetables Post-Harvest Technology
2 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Poultry & Egg Processing
Poultry & Egg Processing
2 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Fermented Plant Foods & Beverages
Fermented Plant Foods & Beverages
1 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Spices & Plantation Crops
Spices & Plantation Crops
1 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Fish & Seafood Technology
Fish & Seafood Technology
1 Questions
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Official PYQ Papers
Previous Year Papers of Food Processing Technology
Practice official shift-wise question papers with answer keys and detailed explanations on the actual exam pattern.
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Previous Papers