Post Harvest Technology PHT Multiple Choice Questions
1. THE CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE IS SITUATED AT..?
A. Mysore
B. Chennai
C. Goa
D. Tiruvanntapuram
2. CIPHET WAS FIRST ESTABLISHED IN..?
A.1979, Abohar.
B.1989, Ludhiana.
C.1987, Amritsar
D.1978, Gurdaspur.
3. E224 IS..?
A. KMS.
B. Sodium Meta-bisulphide.
C. TBZ.
D. Non of the above.
4. THE FPO IN INDIA FOLLOWS THE FOOD SAFETY AND STANDARDS ACT OF ….?
A. 2005
B. 2006
C. 2007
D. 2008
5. THE FPO IS EFFECTIVE FROM..?
A. 1955
B. 1957
C. 1956
D. 1961
6. THE CERTIFYING AGENCY OF FPO IS..?
A. Ministry of Food Protection Industries
B. Ministry of Fruit Processing Industries
C. Ministry of Food Processing Industries
D. Ministry of Food Production Industries
7. THE CENTRAL FOOD LABORATORY IS SITUATED AT..?
A. Bangalore
B. Hyderabad
C. Delhi
D. Kolkata
8. FULL FORM OF MVTR..?
A. Moisture Vapour Transmission Rate.
B. Moisture Vapour Transmittance Rate.
C. Moisture Vapour Transition Rate.
D. Non of the above.
9. CEO OF FSSAI IS..?
A. Dr. M. R. Krishnamurthy.
B. Arun Singhal.
C. Dr. Yash Parmar.
D. Smt. Jyotsna Pal.
10. CHAIRPERSON OF FSSAI IS..?
A. M. Shyamala.
B. R. T. Shekhawat.
C. Girish Randhawa.
D. Rita Teaotia.
11. ZERO ENERGY COOL CHAMBER IS ALSO KNOWN AS..?
A. Evaporative Cooling Chamber.
B. Underground Cool Chamber.
C. No Cost Cool Chamber.
D. Positive Cool Chamber.
12. THE BRICK ECC WAS DEVELOPED IN INDIA BY..?
A. Shrinivasan and V. V. Reddy.
B. G. L. Sharma and S. Krishnan.
C. Susanta K. Roy and D.S. Khuridiya.
D. None of the above.
13. …. % OF VEG. AND FRUITS ARE PERISHABLE BY NATURE?
A. 30%.
B. 35%.
C. 44%.
D. 40%.
14. WHICH IS A MODE OF DETERIORATION DURING STORAGE..?
A. Root growth.
B. Fibre development.
C. Loss of moisture.
D. All of the above.
15. CROP PRODUCTION FACTORS RESPONSIBLE FOR POST-HARVEST LOSS IS..?
A. Maturity.
B. Curing.
C. Light.
D. All of the above.
16. STORAGE AND TRANSPORT CONDITIONS RESPONSIBLE FOR POST-HARVEST LOSS IS..?
A. Atmospheric gases.
B. Temperature.
C. Packaging.
D. All of the above.
17. PRODUCTION CAPACITY OF SMALL SCALE FOOD PROCESSING INDUSTRY IS..
A. 10 – 15 t/year.
B. 15 – 25 t/year.
C. 50 – 150 t/year.
D. 50 – 250 t/year.
18. PRODUCTION CAPACITY OF COTTAGE SCALE FOOD PROCESSING INDUSTRY IS..
A. 10 – 15 t/year.
B. 10 – 50 t/year.
C. 50 – 150 t/year.
D. 50 – 100 t/year.
19. PRODUCTION CAPACITY OF LARGE SCALE FOOD PROCESSING INDUSTRY IS..
A. 10 – 15 t/year.
B. 15 – 25 t/year.
C. 200 – 250 t/year.
D. More than 250 t/year.
20. PRODUCTION CAPACITY OF HOME SCALE FOOD PROCESSING INDUSTRY IS..
A. 10 – 15 t/year.
B. <10 t/year.
C. 15- 25 t/year.
D. 25 t/year.
See Answer
21. …. IS MAJOR PROCESSED FOOD IMPORTER OF FRUIT JUICE AND JAM FROM INDIA..?
A. England.
B. Sri Lanka.
C. China.
D. Russia.
22. …. IS MAJOR IMPORTER OF CANNED FRUIT FROM INDIA..?
A. UAE.
B. RSA.
C. Pakistan.
D. Australia.
23. …. IS MAJOR IMPORTER OF CANNED VEGETABLE FROM INDIA..?
A. UK.
B. USA.
C. UAE.
D. All of the above.
24. …. IS MAJOR DEHYDRATED ONION FROM INDIA..?
A. Japan.
B. Korea.
C. China.
D. All of the above.
25. …. IS MAJOR IMPORTER OF FRUIT PICKLE FROM INDIA..?
A. Chile.
B. USA.
C. New Zealand.
D. New Guinea.
26. APEDA REPLACED..?
A. FPO.
B. PFEPC.
C. FSSAI.
D. FAA.
27. DEGLET NOUR IS….?
A. Coconut.
B. Date palm.
C. Walnut.
D. Peanut.
28. A DAILY MEAL SHOULD INCLUDE..?
A. 100 gm of tuber veg.
B. 200 gm of tuber veg.
C. 250 gm of tuber veg.
D. 300 gm of tuber veg.
29. DAILY REQUIREMENT OF CARBOHYDRATE IS..?
A. 700 – 800 gm.
B. 400 – 500 gm.
C. 250 – 300 gm.
D. 300 – 400 gm.
30. FRUIT SUCROSE (CARBOHYDRATE) PRESENT IN DATE IS..?
A. 67.37%.
B. 57.54%.
C. 48.39%.
D. 72.79%.
31. THE ART OF DRIED FRUIT ORIGINATED FROM..?
A. Australia.
B. Rome.
C. Mediterranean.
D. Indian sub continent.
32. DAILY REQUIREMENT OF PROTEIN IS..?
A. 60 – 70g.
B. 50 – 60g.
C. 40 – 50g.
D. 70 – 80g.
33. AMONG FOLLOWING FRUITS WHICH HAS MORE PERCENTAGE OF PROTEIN?
A. Almond.
B. Walnut.
C. Cashewnut.
D. Mango.
34. FAT IS HIGHEST IN..?
A. Sweet corn.
B. Walnut.
C. Avocado.
D. Almond.
35. WATER SOLUBLE VITAMIN IS..?
A. Vitamin B complex.
B. Vitamin C.
C. Both A and B.
D. Vitamin E.
36. FAT SOLUBLE VITAMIN IS..?
A. A and D.
B. E.
C. K.
D. All of the above.
37. DAILY REQUIREMENT OF VITAMIN A IS 5000 IU WHICH CAN BE ACHIEVED BY CONSUMING?
A. Orange and jack fruit.
B. Papya only.
C. Papaya and dates.
D. Mango and persimmon fruit.
38. MAJOR VEGETABLE SOURCE OF THIAMINE AND B2 IS..?
A. Leek.
B. Okra.
C. Palak.
D. Brinjal.
39. …. MG THIAMINE IS PRESENT IN CASHEWNUT?
A. 460.
B. 630.
C. 720.
D. 319.
40. MAJOR SOURCE OF RIBOFLAVIN IS..?
A. Papaya, 500 mg.
B. Bael, 1191 mg.
C. Cashewnut, 2000 mg.
D. Pineapple, 700 mg.
41. MAJOR SOURCE OF NIACIN IS..?
A. Litchi.
B. Cashewnut.
C. Almond.
D. Papaya.
42. DAILY REQUIREMENT OF VITAMIN C IS..?
A. 50 mg.
B. 70 mg.
C. 65 mg.
D. 84 mg.
43. ADULT’S CONSUMPTION UNIT IS..?
A. 2100 kcal.
B. 2600 kcal.
C. 2400 kcal.
D. 2300 kcal.
44. WHICH IS CHEMICAL CHANGE IN FOOD?
A. Colour.
B. Flavour.
C. Minerals.
D. All of the above..
45. WHICH IS NOT A TYPE OF CHANGES?
A. Physical changes.
B. Chemical changes.
C. Mechanical changes.
D. Microbial changes.
46. PRINCIPLE OF PRESERVATION IS..?
A. Prevention of microbial decomposition.
B. Prevention of shelf decomposition.
C. Prevention of damages by insect-pests.
D. All of the above.
47. ASEPSIS MEANS..?
A. Chemical killing of microbes.
B. Physical killing of microbes.
C. Preventing entry of microbes.
D. None of the above.
48. PROTEOLYTIC IS PRESENT IN..?
A. Kiwi fruit.
B. Pineapple.
C. Papaya.
D. All of the above.
49. WHICH IS RESPONSIBLE FOR SOFTENING THE FRUIT STRUCTURE?
A. Phenolase.
B. Amylase.
C. Lipolytic.
D. Pectinolytic.
50. WHICH IS RESPONSIBLE FOR FRUIT RIPENING?
A. Phenolase.
B. Amylase.
C. Lipolytic.
D. Proteolytic.