Sixth Food Analyst Examination - Model Question Paper - Solved MCQs - Paper - II (2018 -2019)

-

Food Analyst Examination 2018 - 2019 – Model Question Paper – Solved MCQs – Paper II

1.       Which of the following requires special cleaning procedure in a  Food Testing Laboratory
a.       Broken Thermometer
b.       Broken Pipette
c.       Ethanol spills
d.      HOCl Spills
2.       The normal specific gravity of milk at 27oC ranges from ___________to ____________
a.       1.028 – 1.038
b.      1.023 – 1.033
c.       1.023 – 2.028
d.      1.028 – 1.033
3.       Iodine concentration used to detect the added starch in milk is _______
a.       0.5%
b.      1%
c.       1.5%
d.      2%
4.       LOD of Iodine solution method for detection of added Starch _________
a.       0.01%
b.      0.02%
c.       0.03%
d.      0.05%
5.       Reagent used for the detection of cellulose in milk and milk products
a.       I­­2 – ZnCl solution
b.      I­­2 – TnCl Solution
c.       I2 ­– MnClSolution
d.      I2 – SnCl solution
6.       Cellulose in the milk cannot be detected using Iodine - Zinc Chloride solution in the presence of ________
a.       Added Cane sugar
b.      Added Palm sugar
c.       Added Starch
d.      Added Glucose
7.       What is Seliwanoff’s reagent _____________
a.       0.1% Resorchinol solution
b.      0.5% Resorchinol solution
c.       1.0% Resorchinol solution
d.      0.05% Resorchinol solution
8.       What is maltodextrin?
a.       Enzymatic derivative of Cellulose
b.      Enzymatic  derivative of Hemi-cellulose
c.       Enzymatic  derivative of Starch
d.      Enzymatic derivative of Glycogen
9.       Reagent used to detect the added Urea in Milk _______
a.       Phosphomolybidic acid
b.      p- Dimethylamino benzaldehyde
c.       alpha napthol
d.      Resorchinol
10.   LOD for added sulphates in milk using coagulation - precipitation qualitative method ______
a.       0.01%
b.      0.02%
c.       0.03%
d.      0.05%
11.   Which of the following is not an adulterant in Milk?
a.       Water
b.      NaCl
c.       Urea
d.      Vegetable Fat
e.      None of the above
12.   Presence of Nitrates in Milk indicates adulteration with ________
a.       Urea
b.      Pond Water
c.       Oil
d.      Detergent
13.   Rosalic Acid test is used to detect ______________
a.       Detergents
b.      Oil
c.       Urea
d.      Sodium Carbonate
14.   Formaldehyde is naturally present in which of the following ________
a.       Milk
b.      Fish
c.       Meat
d.      Water
15.   What is Formalin?
a.       40% Formaldehyde
b.      100% Formaldehyde
c.       50% Formaldehyde
d.      10% Formaldehyde
16.   Which of the following is not a permitted preservative in Food products
a.       Formalin
b.      Benzoic acid
c.       Sorbic acid
d.      Acetic acid
17.   Which of the following is an adulterant in Sesame oil
a.       Palmolein oil
b.      Groundnut oil
c.       Coconut oil
d.      Cotton seed oil
e.      All the above
18.   High acid value in oils is an Indicator for __________
a.       Degree of Unsaturation
b.      Degree of Saturation
c.       Rancidity
d.      Polarity
19.   Which of the following is not an edible oil __________
a.       Rape seed oil
b.      Palmolein
c.       Cotton seed oil
d.      Castor  seed oil
20.   Which of the following is directly proportional with respect to edible oils
a.       BRR and Saponification value
b.      BRR and Acid value
c.       BRR and Iodine value
d.      BRR and Polensky Value
21.   Adulterants used  in turmeric powder includes
a.       Lead Chromate, Chalk powder, Metanil yellow, Anilline Dyes
b.      Lead Chromate, Chalk powder, Metanil yellow, Anilline Dyes, Starch
c.       Lead Chromate, Chalk powder, Metanil yellow, Anilline Dyes, Starch, Brick Powder
d.      Lead Chromate
22.   Which synthetic food colour used as an adulterant in Chilli powder
a.       Sudan III
b.      Sunset Yellow
c.       Rhodamine B
d.      Orange RN
23.   Which one of the following is not a Monocotyledon
a.       Turmeric
b.      Pepper
c.       Papaya
d.      Grass
24.   Which of the following pathogenic bacteria shall be absent in Turmeric powder
a.       Shigella
b.      Salmonella
c.       Staphylococcus aureus
d.      E.coli
25.     Ginger is a
a.       Rhizome
b.      Tuber
c.       Root
d.      All the above

Comments

Post a Comment

Popular posts from this blog

Science Behind the Mystery White Rice which turns red after cooking

-
Science Behind the Mystery White Rice which turns red after cooking 1. Retro-gradation of amylose (2-30%) part of rice starch is the basic understanding in this case. 2. During retrogradation (polymerization of glucose units of amylose) chain length with 14 glucose units starts giving light red color in the presence of iodine. 3. The intensity of red color increases gradually with the increase in chain length upto 38 glucose units (the maximum intensity of red color after which the color changes to purple and deep blue {reference- http://www.jbc.org/content/236/4/969.full.pdf }). 4. In this case, the so called mystery rice, the above reaction take place after approximately 8 -10hrs in the presence of iodine which is introduced by addition of the iodized salt.  5. In this case, the above reaction was supported by the fact that the red color was clearly noticed at(or)above room temperature. 6. The salt used in this case will be having high concentration of Iodine. 
Read more

FSSAI - FOOD ANALYST EXAMINATION - SOLVED QUESTIONS ONLINE (26 - 50) PAPER I

-
Model Question Paper 4 th Food Analyst Examination - Paper I 3rd Food Analyst Examination MCQs with Answer (BOLD) Questions   - 26- 50       26)              Analysis report section of Food Analyst Report does not contain one of the following a.        Test Methods Used b.       Opinion on the sample c.        Measurement of uncertainty d.       Prescribed standards   27)              As per the provisions of Food Safety and Standards (Licensing and Registration of Food Business) Regulation 2011which of the following is mandatory before slaughtering animals a.        Stunning b.       Use of electric pods c.        Staining d.       Stripping   28)              Packaging Materials Polyethylene (PE) bottles used for packaging of Drinking water shall conforms to the following BIS standards a.        IS 12252 b.       IS 10910 c.        IS 52122 d.       IS 10146   29)              The Claim on “Trans Fat Free” is being permitted under Food Safety and Standards (Packaging and L
Read more

3rd Food Analyst Examination MCQs with Answer - Paper I

-
3rd Food Analyst Examination MCQs with Answer - Paper I - First 25 Questions with Answers (BOLD) 1)     Agmark act 1937 comes under a.        Dept. of consumer affairs, Govt. of India b.       Dept. of Agriculture and Cooperation c.        Dept. of Marketing and inspection d.       Dept. of Legal Meterology 2)     What is an example of Biological Hazard a.        Salmonella b.       Dirt c.        Cleaners d.       Antibiotics 3)     What is HACCP system for? a.        Physical, Chemical and Biological Hazards b.       A systematic analysis of all steps and regular monitoring of the control points c.        Identifying the CCPs, including their location, procedure and process d.       Accurately monitoring food hygiene hazards 4)     SPS under WTO stands for a.        Standards, Prevention and Specification b.       Sanitary and Phytosanitary measures c.        Specifications for products and supplements d.       Safety and prevention of
Read more