Food Technology GATE Past Year Paper Questions and Answers Part 7

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Q.69. The anti-nutritional factor present in fava bean is

(A) Gossypol

(B) Curcine

(C) Vicine

(D) Cyanogen

Answer: (C) Vicine

Q.70. Which of the following is a Gram positive bacteria?

(A) Listeria monocytogenes

(B) Proteus vulgaris

(C) Salmonella typhi

(D) Shigella dysenteries

Answer: (A) Listeria monocytogenes

Q.71. Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose between 3 to 10kGy is

(A) Randomization

(B) Thermo radiation

(C) Reappreciation

(D) Rededication

Answer: (D) Rededication

Q.72. Identify the correct statement related to the viscosity of Newtonian fluids from the following.

(A) It is not influenced by temperature

(B) It increases with shearing rate

(C) It decreases with shearing rate

(D) It is not influenced by shearing rate

Q.73. Match the commodity in Group I with the bioactive constituent in Group II.

Match the Commodity in Group I with the Bioactive Constituent in Group II
Match the commodity in Group I with the bioactive constituent in Group II

Group I

Group II

P) Ginger

1) Lutein

Q) Green tea

2) Gingerol

R) Spinach

3) Curcumin

S) Turmeric

4) Epigallocatechin gallate

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

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

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

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

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

Q.74. Match the process operation in Group I with the separated constituent in Group II.

Match the Process Operation in Group I with the Separated Constituent in Group II
Match the process operation in Group I with the separated constituent in Group II

Group I

Group II

P) Extraction

1) Phospholipids

Q) Degumming

2) Free fatty acids

R) Neutralization

3) Pigments

S) Bleaching

4) Crude oil

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

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

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

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

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

Q.75. Match the spoilage symptom in Group I with the causative microorganism in Group II.

Match the Spoilage Symptom in Group I with the Causative Microorganism in Group II
Match the spoilage symptom in Group I with the causative microorganism in Group II

Group I

Group II

P) Green rot of eggs

1) Micrococcus spp.

Q) Putrid swell in canned fish

2) Serretia marcescens

R) Red bread

3) Pseudomonas fluorescens

S) Yellow discoloration of meat

4) Clostridium sporogens

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

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

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

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

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

Q.76. Match the fermented product in Group I with the base material in Group II.

Match the Fermented Product in Group I with the Base Material in Group II
Match the fermented product in Group I with the base material in Group II

Group I

Group II

P) Sake

1) Milk

Q) Chhurpi

2) Cabbage

R) Natto

3) Rice

S) Sauerkraut

4) Soybean

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

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

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

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

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

Q.77. Match the operation in Group I with the process in Group II.

Match the Operation in Group I with the Process in Group II
Match the operation in Group I with the process in Group II

Group I

Group II

P) Cleaning

1) Quality separation

Q) Grading

2) Clarification

R) Size reduction

3) Screening

S) Filtration

4) Commination

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

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

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

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

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

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