Food Technology GATE Past Year Paper Questions and Answers Part 2

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Q 11- Match the items under Group I with items under Group II

Match the Items under Group I with Items under Group II
Match the items under Group I with items under Group II

Group I

Group II

P. Threonine

1. Fatty acid

Q. Pyridoxine phosphate

2. Sugar

R. Xylose

3. Amino acid

S. Oleic acid

4. Co-enzyme

(A) P-4, Q-3, R-1, S-2

(B) P-3, Q-4, R-2, S-1

(C) P-1, Q-2, R-3, S-4

(D) P-2, Q-1, R-4, S-3

Answer: (B) P-3, Q-4, R-2, S-1

Q 12-Cellulose, the structural polysaccharide of plant, is a polymer of

(A) -D-Glucose

(B) -D-Glucose

(C) -D-Galactose

(D) -D-Galacturonic acid

Answer: (A) -D-Glucose

Q 13-The important role of carotenoids in the human diet is their ability to serve as precursors of

(A) Vitamin C

(B) Vitamin D

(C) Vitamin A

(D) Vitamin K

Answer: (C) Vitamin A

Q 14-Which one of the following microorganisms is used in the preparation of bread?

(A) Candida utilis

(B) Saccharomyces cerevisiae

(C) Saccharomyces cevarum

(D) Aspergilus Niger

Answer: (B) Saccharomyces cerevisiae

Q 15- Which one of the microorganisms given below is NOT RESPONSIBLE for ropy or stringy fermentation of milk?

(A) Alcaligenes viscolactis

(B) Enterobacter aerogenes

(C) Streptococcus cremoris

(D) Streptococcus lactis

Answer: (D) Streptococcus lactis

Q 16- A mild heat treatment of foods that destroys pathogens and extends its shelf life is called

(A) Baking

(B) Blanching

(C) Sterilization

(D) Pasteurization

Answer: (D) Pasteurization

Q 17- The most common and least expensive plastic film used for packaging of solid food materials is

(A) Polyethylene

(B) Polystyrene

(C) Polypropylene

(D) Polyvinylchloride

Answer: (A) Polyethylene

Q 18- Reassociation of amylose and formation of crystalline structure upon cooling of cooked starch solution is termed as

(A) Syneresis

(B) Gelatinization

(C) Retro gradation

(D) Denaturation

Answer: (C) Retro gradation

Q 19- Thermal destruction of microorganisms follows kinetics of

(A) Zero order

(B) First order

(C) Second order

(D) Fractional order

Answer: (B) First order

Q.20 Kwashiorkor disease is caused due to the deficiency of

Choices

(A) Lysine

(B) Unsaturated fatty acids

(C) Vitamin K

(D) Protein

Answer: (D) Protein

Q.21 The food borne disease, Q fever is caused by the organism,

(A) Clostridium perfringens

(B) Coxiella burnetti

(C) Bacillus cereus

(D) Staphylococcus aureus

Answer: (B) Coxiella burnetti

Q.22 The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by

(A) Pseudomonas spp.

(B) Aspergillus spp.

(C) Bacillus spp.

(D) Candida spp.

Answer: (A) Pseudomonas spp.

Q.23The weight gain (in gram) per gram protein consumed is called

(A) Net Protein Ratio (NPR)

(B) Biological Value (BV)

(C) Protein Efficiency Ratio (PER)

(D) Chemical Score (CS)

Answer: (C) Protein Efficiency Ratio (PER)

Q.24 Which of the following carbohydrates is NOT classified as dietary fiber?

(A) Agar

(B) Pectin

(C) Sodium alginate

(D) Tapioca starch

Answer: (B) Pectin

Q.25 The brown color of bread crust during baking is due to Maillard reaction between

Choices

(A) Aldehyde groups of sugars and amino groups of proteins

(B) Aldehyde groups of sugars and vitamins

(C) Aldehyde groups of sugars and salt

(D) Starch and yeast

Answer: (A) aldehyde groups of sugars and amino groups of proteins

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