HPSC Polytechnic Lecturer 2022: Lecturer (Technical Education) Screening Test, Food Technology (Advt. No. 11/2021)
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Question Booklet No.
QUESTION BOOKLET
FOOD TECHNOLOGY
Booklet Series
A
Roll No.
(Enter your Roll number in the above space)
Time Allowed : 2 Hours Maximum Marks : 100
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Food Technology /14- A
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1. Mixer blade used for dough 5. Water can be best described as a
preparation in bakery industry is
[A] Newtonian fluid
[A] Z-blade
[B] pseudoplastic fluid
[B] propeller blade
[C] turbine blade [C] rheopectic fluid
[D] ribbon blade [D] dilatant fluid
2. A method in which continuous 6. Heat exchangers are used to
electric current is passed through
[A] pasteurize milk only
food to heat it rapidly while
maintaining the quality is called [B] sterilize the juice only
[A] microwave heating [C] heat or cool the liquid food
[B] irradiation
[D] maintain constant temperature
[C] ohmic heating
[D] sonication 7. Wheat dough is generally _____
material.
3. In an ice-cream manufacturing [A] elastic
plant, 1500 liters of ice-cream was
obtained from 1000 liters of [B] viscoplastic
ice-cream mix. Percentage overrun
[C] viscoelastic
in the ice-cream was
[A] 25 [D] plastic
[B] 50
8. Make the correct match between
[C] 100 specific food processing operations
[D] 150 in Group—I with their mechanism
of actions in Group—II :
4. Match the items in Group—I with Group—I Group—II
the most appropriate items in
Group—II : (P) Ball mill 1. Compression
Group—I Group—II and shear
(Q) Roller mill 2. Pressure
(P) Freeze concen- 1. Triple point bursting
tration of water
(Q) Reverse osmosis 2. Heat transfer (R) Flash peeling 3. Friction and
by conduction shear
(R) Drum drying 3. Eutectic point (S) Abrasive peeling 4. Impact and
(S) Freeze drying 4. Concentration shear
polarization [A] (P)-4, (Q)-2, (R)-1, (S)-3
[A] (P)-4, (Q)-3, (R)-2, (S)-1
[B] (P)-4, (Q)-1, (R)-2, (S)-3
[B] (P)-1, (Q)-2, (R)-4, (S)-3
[C] (P)-4, (Q)-3, (R)-2, (S)-1
[C] (P)-3, (Q)-4, (R)-2, (S)-1
[D] (P)-1, (Q)-3, (R)-2, (S)-4 [D] (P)-3, (Q)-1, (R)-4, (S)-2
Food Technology/14- A 2
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9. Mango juice is concentrated from 12. Which one of the following
10% to 50% solid (on whole mass microorganisms is used in the
basis) in evaporator under steady preparation of bread?
state conditions. If the feed rate is
50 kg/s, then the rate of vapour [A] Candida utilis
production during the process will
be [B] Saccharomyces cerevisiae
[A] 10 kg/s [C] Saccharomyces uvarum
[D] Aspergillus niger
[B] 40 kg/s
[C] 20 kg/s 13. Match the items in Group—I with
the most appropriate items in
Group—II :
[D] 25 kg/s
Group—I Group—II
(Process) (Activity)
10. The correct sequence for different
types of heat exchangers in the (P) Fermentation 1. Destruction of
decreasing order of effectiveness pathogens
is
(Q) Sterilization 2. Destruction of
[A] parallel-flow, counter-flow, microorganisms
shell and tube and cross-flow
(R) Pasteurization 3. Growth of
microorganisms
[B] cross-flow, counter-flow, shell
and tube and parallel-flow (S) Blanching 4. Destruction of
enzymes
[C] counter-flow, shell and tube,
cross-flow and parallel-flow [A] (P)-4, (Q)-2, (R)-1, (S)-1
[B] (P)-3, (Q)-1, (R)-2, (S)-4
[D] counter-flow, cross-flow, shell
and tube and parallel-flow [C] (P)-4, (Q)-1, (R)-2, (S)-1
[D] (P)-3, (Q)-2, (R)-1, (S)-4
11. Thermal destruction of
microorganisms follows the 14. Which of the following spoilages is
kinetics of seen in meat under anaerobic
condition?
[A] zero
[A] Stickiness
[B] first
[B] Whiskers
[C] second [C] Surface slime
[D] fractional [D] Putrefaction
Food Technology /14- A 3 [ P.T.O.
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15. Protein responsible for spongy 19. The most important substance
structure in bread is required for jelly is
[A] gliadin [A] acid
[B] gluten
[B] sugar
[C] zein
[C] pectin
[D] albumin
[D] salt
16. Margarine is made up of
[A] milk fat 20. Match the items in Group—I with the
[B] vegetable fat most appropriate items in Group—II :
[C] milk protein Group—I Group—II
[D] vegetable protein (Products) (Process)
(P) Fruits 1. Hot air drying
17. Match the items in Group—I with
the most appropriate items in (Q) Vegetables 2. Blanching
Group—II :
(R) Milk 3. Sterilization
Group—I Group—II
(Products) (TSS, %) (S) Cereals 4. Osmotic
dehydration
(P) Jam 1. Not less than 25
[A] (P)-1, (Q)-3, (R)-2, (S)-4
(Q) Tomato paste 2. Not less than 45
(R) Tomato puree 3. Not less than 68 [B] (P)-1, (Q)-2, (R)-3, (S)-4
(S) Orange squash 4. Not less than 12 [C] (P)-1, (Q)-2, (R)-3, (S)-4
[A] (P)-4, (Q)-1, (R)-2, (S)-3
[D] (P)-4, (Q)-2, (R)-3, (S)-1
[B] (P)-3, (Q)-1, (R)-4, (S)-2
[C] (P)-1, (Q)-4, (R)-2, (S)-3
21. Modified atmospheric condition,
[D] (P)-3, (Q)-1, (R)-2, (S)-4 generally used for storage of fruits,
is
18. Which of the following packaging
materials cannot resist sterilization [A] oxygen 3%, carbon dioxide 3%
and freezing processes?
[B] oxygen 21%, carbon dioxide
[A] Polyvinyl chloride (PVC) 0·03%
[B] Polyethylene
[C] oxygen 21%, carbon dioxide 3%
[C] Polyester
[D] oxygen 3%, carbon dioxide
[D] None of the above 0·03%
Food Technology/14- A 4
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22. pH of honey is 26. Match the items in Group—I with the
most appropriate items in Group—II :
[A] 2·3–2·9
Group—I Group—II
[B] 3·2–4·2
(P) Ascorbic acid 1. Sugar
[C] 5·6–6·9
(Q) Phenylalanine 2. Chelate
[D] 7·0–8·1
(R) Dextrose 3. Amino acid
23. Dun spoilage is seen in (S) Haemoglobin 4. Antioxidant
[A] meat [A] (P)-4, (Q)-3, (R)-1, (S)-2
[B] fish [B] (P)-4, (Q)-1, (R)-3, (S)-2
[C] egg [C] (P)-3, (Q)-4, (R)-2, (S)-1
[D] vegetables [D] (P)-4, (Q)-2, (R)-1, (S)-3
24. Sauerkraut is a 27. Carrot is a rich source of
[A] fermented vegetable [A] vitamin A
[B] fermented fruit juice [B] vitamin B
[C] dairy product
[C] vitamin C
[D] meat product
[D] vitamin D
25. Carbonated soft drinks (beverages)
are packaged by using which one of 28. Complete hydrolysis of cellulose
the following packaging materials? gives
[A] PVC [A] D-ribose
[B] PET [B] D-glucose
[C] PS [C] L-glucose
[D] HDPE [D] D-fructose
Food Technology /14- A 5 [ P.T.O.
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29. The important role of carotenoids 33. Which of the following is a PUFA?
in the human diet is their ability to
serve as precursors of [A] Stearic acid
[A] vitamin C [B] Linoleic acid
[B] vitamin D [C] Lauric acid
[C] vitamin A [D] Oleic acid
[D] vitamin K
34. The degree of unsaturation of lipid
is measured by
30. Which vitamin is an example of
sugar acids?
[A] saponification number
[A] Vitamin A
[B] iodine number
[B] Vitamin C
[C] saturation number
[C] Vitamin D
[D] Reichert-Meissl number
[D] Vitamin E
35. In fatty acid synthesis, acetyl-CoA
31. Fat bloom is the defect found in carboxylase is inactivated by the
process
[A] margarine
[A] ribosylation
[B] chocolate
[B] glycosylation
[C] ghee
[C] phosphorylation
[D] yogurt
[D] decarboxylation
32. The anti-nutritional factor present
in fava beans is 36. The oxidized form of starch is
[A] vicine [A] dextrin
[B] cyanogen [B] dialdehyde starch
[C] curcine [C] starch phosphate
[D] gossypol [D] starch sulfate
Food Technology/14- A 6
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37. Which type of enzyme catalyzes 41. Pungency in onion is due to the
the conversion of D-lactic acid to presence of
L-lactic acid?
[A] allyl propyl disulphide
[A] Oxidoreductase
[B] diallyl disulphide
[B] Transferase
[C] isothiocyanate
[C] Isomerase
[D] Ligase [D] capsaicin
38. Roquefortine is found in 42. Enzyme coagulated milk product is
[A] cheese [A] dahi
[B] meat [B] cheese
[C] eggs [C] chhana
[D] fruits
[D] paneer
39. The different molecular packing
arrangements in crystals of fats 43. The sweetest sugar in fruit is
such as margarines has been
extensively studied by [A] fructose
[A] image analysis [B] glucose
[B] particle size analyser [C] galactose
[C] X-ray diffraction
[D] sucrose
[D] differential thermal analysis
44. Which of the following is produced
by fermenting soya beans?
40. Fat soluble vitamins include
[A] A and D [A] Kimchi
[B] A, D and C [B] Sauerkraut
[C] A, D, E and K [C] Miso
[D] B and C [D] Longaniza de Pascua
Food Technology /14- A 7 [ P.T.O.
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45. The time required for a control agent 49. Hydrolysis of triglycerides with
to kill 90% of the microorganisms alkali is called as
or spores in a sample under
specified conditions is called [A] rancidity
[A] D-value [B] saponification
[B] Z-value [C] isomerization
[C] F-value [D] oxidative browning
[D] Q-value
50. As per FSSAI, minimum amount of
milk fat in double toned milk should
46. Thermostabilization of eggs by be
dipping in hot water is done to
[A] 0·5%
[A] reduce rate of evaporation
[B] 1·5%
[B] sterilize the egg
[C] 2·5%
[C] give glossiness to the surface
[D] 3·5%
[D] increase permeability of surface
51. Furfural is an economic product
47. As per FSSAI, minimum percentage commonly manufactured from
of fruit juice in the product fruit which of the following processing
crush is wastes?
[A] 10% [A] Molasses
[B] 20% [B] Bagasse
[C] 25% [C] Corncobs
[D] 40% [D] Animal fat
48. _____ is the most commonly used 52. A value ‘45’ is indicative of a food
solvent for oil extraction. with _____ glycemic index.
[A] Methanol [A] low
[B] Ethanol [B] medium
[C] Hexane [C] high
[D] Propanol [D] very high
Food Technology/14- A 8
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53. Which of the following colours is 57. Action of food acids on cans results
not permitted under the Food in
Safety and Standards Act?
[A] hard swell
[A] Carmosine
[B] soft swell
[B] Indigo carmine
[C] hydrogen swell
[C] Sunset yellow
[D] nitrogen swell
[D] Rhodamine
58. The temperature dependency of
the viscosity of a fluid is related to
54. Which of the following steps is not a mathematical relation known as
a part of black tea processing?
[A] Fourier equation
[A] Withering
[B] power law
[B] Fermentation
[C] Arrhenius equation
[C] Rolling
[D] Planck’s equation
[D] Winnowing
59. Cavitation bubbling takes place
during
55. Theobromine is primarily identified
in
[A] solvent extraction
[A] tea [B] high pressure extraction
[B] coffee [C] ultrasound extraction
[C] cocoa [D] PEF assisted extraction
[D] vanilla
60. Nusselt number in convective heat
transfer is equivalent to which of
56. Pasta products are prepared from the following in convective mass
transfer?
[A] hard wheat
[A] Prandtl number
[B] soft wheat
[B] Schmidt number
[C] durum wheat [C] Sherwood number
[D] buckwheat flour [D] Reynolds number
Food Technology /14- A 9 [ P.T.O.
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61. Use of break rolls is most common 65. The amount of moisture in a food
in at the end of the constant rate
period of drying is called
[A] wet milling of corn
[A] bound water
[B] wheat milling
[B] monolayer value of moisture
[C] pulse milling
[C] total moisture
[D] dry milling of corn
[D] critical moisture content
62. The process of drying, in which ice 66. Helical screw agitator is used for
is directly converted into vapour, is
known as [A] mixing highly viscous pastes
[A] cabinet drying [B] blending immiscible liquids
[B] vacuum drying [C] mixing liquids at very high
temperature
[C] sublimation
[D] mixing liquids at very low
[D] tunnel drying temperature
67. In high pressure processing, the
63. The velocity of fluid in a pipe A of food is subjected to elevated
diameter D is v m/s. The pipe is pressures up to
connected with another pipe B of
diameter 2D. Reynolds number in [A] 100 atm
pipe A in relation to pipe B is
[B] 25 psi
[A] same
[C] 100 kPa
[B] half
[D] 900 MPa
[C] double
68. High-intensity or power ultrasound
[D] triple applications tend to use which of
the following respective frequencies
and energies?
64. Loss of nutrients during thermal
processing of food is guided by an [A] Below 100 kHz with above
equation of which of the following 10 W/cm2
orders?
[B] Above 100 kHz with below
[A] Zero 10 W/cm2
[B] First [C] Below 100 kHz with above
1 W/cm2
[C] Second
[D] Above 1 MHz with above
[D] Poly 10 W/cm2
Food Technology/14- A 10
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69. Choose the form of glucose in 73. Which of the following diseases
which it is stored in animals. occurs due to the deficiency of
vitamin D?
[A] Starch
[A] Anaemia
[B] Cellulose
[B] Goitre
[C] Glycogen
[C] Ricket
[D] Dextrin
[D] Beriberi
70. Which of the following is not an
omega–3 fatty acid? 74. Which one of the following is not a
fermented product?
[A] -Linolenic acid
[A] Cheese
[B] Stearidonic acid
[B] Curd
[C] Eicosatetraenoic acid
[C] Yogurt
[D] Linoleic acid
[D] Paneer
71. In naturally existing unsaturated
fatty acids, the double bonds are in
the conformation of 75. Water or food contaminated with
human feces is the reason for
[A] trans-conformation
[A] perfringens food poisoning
[B] cis-conformation and trans-
conformation alternatively [B] intestinal cryptosporidiosis
[C] cis-conformation [C] E. coli infection
[D] a blend of cis-conformation [D] cyclosporiasis
and trans-conformation
76. Which of the following concepts is
72. Myoglobin contains a porphyrin accepted as a minimum process for
ring with which of the following at inactivation of C. botulinum in
its center? canned foods?
[A] Iron [A] 2D
[B] Magnesium [B] 12D
[C] Cobalt [C] 15D
[D] Sodium [D] 9D
Food Technology /14- A 11 [ P.T.O.
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77. Withering, rolling, fermentation and 81. Dockage refers to the material
drying are the processing steps of which includes
[A] coffee [A] chaff, stones, weed seeds,
straw, stalks etc.
[B] tea
[B] polished rice
[C] beer
[C] cleaned paddy
[D] wine
[D] sound grains with desired
moisture content
78. During cheese production, the
cutting of curd is done to
[A] trap the acid in curd particles 82. The beginning of the milling
process of wheat involves
[B] improve the rennet activity
[A] reduction rolls
[C] remove the whey
[B] break rolls
[D] enhance the yield
[C] smooth rolls
79. In low-acid foods, the main purpose [D] rubber rolls
of thermal processing is the
destruction of
83. The outermost layer of endosperm
[A] yeast is called
[B] bacteria [A] cob
[C] mould [B] pericarp
[D] bacteria, yeast and mould
[C] endodermis
[D] aleurone
80. The application of combinations of
existing and novel preservation
techniques in order to eliminate
the growth of microorganisms is 84. The legal standard for standardized
called milk is
[A] pasteurization technique [A] 4·5% fat and 8·5% SNF
[B] osmotic dehydration [B] 4·5% fat and 9% SNF
[C] ohmic heating [C] 1·5% fat and 8·5% SNF
[D] hurdle technology [D] 3% fat and 8·5% SNF
Food Technology/14- A 12
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85. According to FSSAI, which of the 89. Which of the following is a
following milks must be packed manufacturing process that involves
under aseptic conditions in forcing base metal through a
hermetically sealed containers? pre-shaped die to create objects
with a specific shape and profile?
[A] LTLT milk
[A] Pasteurization
[B] Homogenized milk
[C] UHT milk [B] Roasting
[D] HTST milk [C] Extrusion
[D] Drying
86. Which of the following statements
is true?
90. Benzoic acid is not used in which
[A] Zein is alcohol soluble and of the following food products?
classified as prolamin
[A] Chemical leavened products
[B] Zein is water soluble and
classified as hordein
[B] Yeast leavened products
[C] Zein is alcohol soluble and
classified as gliadin [C] Fruit beverages
[D] Zein is acid soluble and [D] Fruit products
classified as gluten
91. In edible oil refining process, the
87. A clear product which is free from free fatty acids are removed by
any cellular matter obtained from
clarified fruit juice is called [A] bleaching
[A] cordial
[B] degumming
[B] crush
[C] neutralization
[C] fruit syrup
[D] distillation
[D] squash
92. How many cocoa beans are there
88. The minimum total soluble solid in
in the average fruit pod?
squash should be
[A] 40% [A] 2–4
[B] 55% [B] 10–12
[C] 65% [C] 20–40
[D] 30% [D] 60–80
Food Technology /14- A 13 [ P.T.O.
Text of page 14
93. Which of the following is used as a 97. The size reduction by rubbing or
primary packaging material for scrubbing a material between two
butter? hard surfaces is called
[A] impact
[A] Parchment paper
[B] compression
[B] Wax paper [C] attrition
[D] shear
[C] Oiled paper
[D] Kraft paper 98. If the thermal conductivity of steel
is 16·37 W/m °C, then find the rate
of heat loss through a stainless
94. The number of layers, used in the steel slab 10 cm thick which is
manufacturing of Tetra Pak, is maintained at 100 °C on the hot
side and 30 °C on the cold side.
[A] 9 [A] 11·459 kW/m2
[B] 3 [B] 111·675 kW/m2
[C] 34·56 kW/m2
[C] 6
[D] 23·49 kW/m2
[D] 5
99. The door to a refrigerated room is
3·048 m high and 1·83 m wide. It is
95. A wet food product contains 70% opened and closed at least five
water. After drying, it is found that times each hour and remains open
80% of original water has been for at least 1 min at each opening.
removed. The mass of water Calculate the refrigeration load
removed per kilogram of wet food is due to the door opening if the room
is maintained at 0 °C and ambient
[A] 0·56 kg temperature is 29·4 °C.
[A] 30·9 MJ
[B] 0·80 kg
[B] 35·58 MJ
[C] 0·70 kg [C] 76·89 MJ
[D] 45·85 MJ
[D] 0·96 kg
100. The energy required in grinding
96. Lyophization is also known as large solid particles is inversely
proportional to the function of
[A] spray drying which of the following particle
properties?
[B] vacuum drying [A] Strength
[C] freeze drying [B] Shape
[C] Density
[D] drum drying
[D] Diameter
Food Technology/14- A 14
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SPACE FOR ROUGH WORK Food Technology /14- A 15 [ P.T.O.
Text of page 16
SPACE FOR ROUGH WORK
Food Technology/14- A 16 LLL22/14—48×4
Text of page 1
Final Answer Key - Food Technology
Held on 12.06.2022
Series 'A'
Q.No. Ans Q.No. Ans Q.No. Ans Q.No. Ans
1 A 26 A 51 C 76 B
2 C 27 A 52 A 77 B
3 B 28 B 53 D 78 C
4 C 29 C 54 D 79 B
5 A 30 B 55 C 80 D
6 C 31 B 56 C 81 A
7 C 32 A 57 C 82 B
8 B 33 B 58 C 83 D
9 B 34 B 59 C 84 A
10 D 35 C 60 C 85 C
11 B 36 B 61 B 86 A
12 B 37 C 62 C 87 A
13 D 38 A 63 C 88 A
14 D 39 C 64 B 89 C
15 B 40 C 65 D 90 B
16 B 41 A 66 A 91 C
17 B 42 B 67 D 92 C
18 A 43 A 68 A 93 A
19 C 44 C 69 C 94 C
20 D 45 A 70 D 95 A
21 A 46 A 71 C 96 C
22 B 47 C 72 A 97 C
23 B 48 C 73 C 98 A
24 A 49 B 74 D 99 B
25 B 50 B 75 C 100 D
Text of page 2
Final Answer Key - Food Technology
Held on 12.06.2022
Series 'B'
Q No. Ans Q No. Ans Q No. Ans Q No. Ans
1 C 26 A 51 B 76 C
2 D 27 B 52 A 77 B
3 C 28 D 53 B 78 B
4 B 29 A 54 A 79 C
5 B 30 C 55 A 80 A
6 C 31 B 56 B 81 D
7 B 32 C 57 C 82 D
8 D 33 A 58 B 83 C
9 A 34 C 59 B 84 C
10 B 35 C 60 A 85 C
11 D 36 B 61 B 86 C
12 A 37 B 62 B 87 C
13 C 38 D 63 C 88 C
14 A 39 B 64 B 89 B
15 A 40 B 65 C 90 C
16 A 41 D 66 A 91 C
17 C 42 D 67 C 92 B
18 B 43 B 68 C 93 D
19 C 44 B 69 A 94 A
20 C 45 B 70 B 95 D
21 A 46 A 71 A 96 A
22 C 47 C 72 C 97 C
23 A 48 D 73 A 98 D
24 C 49 A 74 A 99 C
25 C 50 B 75 C 100 A
Text of page 3
Final Answer Key - Food Technology
Held on 12.06.2022
Series 'C'
Q No. Ans Q No. Ans Q No. Ans Q No. Ans
1 A 26 D 51 A 76 D
2 A 27 C 52 C 77 A
3 C 28 A 53 C 78 B
4 C 29 C 54 A 79 B
5 B 30 D 55 B 80 A
6 B 31 C 56 D 81 B
7 C 32 B 57 A 82 A
8 A 33 B 58 C 83 A
9 D 34 C 59 B 84 B
10 D 35 B 60 C 85 C
11 C 36 D 61 A 86 B
12 C 37 A 62 C 87 B
13 C 38 B 63 C 88 A
14 C 39 D 64 B 89 B
15 C 40 A 65 B 90 B
16 C 41 C 66 D 91 C
17 B 42 A 67 B 92 B
18 C 43 A 68 B 93 C
19 C 44 A 69 D 94 A
20 B 45 C 70 D 95 C
21 D 46 B 71 B 96 C
22 A 47 C 72 B 97 A
23 D 48 C 73 B 98 B
24 A 49 A 74 A 99 A
25 C 50 C 75 C 100 C
Text of page 4
Final Answer Key - Food Technology
Held on 12.06.2022
Series 'D'
Q No. Ans Q No. Ans Q No. Ans Q No. Ans
1 B 26 C 51 A 76 C
2 B 27 C 52 C 77 A
3 A 28 B 53 D 78 B
4 B 29 B 54 C 79 D
5 A 30 C 55 B 80 A
6 A 31 A 56 B 81 C
7 B 32 D 57 C 82 B
8 C 33 D 58 B 83 C
9 B 34 C 59 D 84 A
10 B 35 C 60 A 85 C
11 A 36 C 61 B 86 C
12 B 37 C 62 D 87 B
13 B 38 C 63 A 88 B
14 C 39 C 64 C 89 D
15 B 40 B 65 A 90 B
16 C 41 C 66 A 91 B
17 A 42 C 67 A 92 D
18 C 43 B 68 C 93 D
19 C 44 D 69 B 94 B
20 A 45 A 70 C 95 B
21 B 46 D 71 C 96 B
22 A 47 A 72 A 97 A
23 C 48 C 73 C 98 C
24 A 49 D 74 A 99 D
25 A 50 C 75 C 100 APage 1 of 16
Source: Haryana Public Service Commission. Question paper published by Haryana Public Service Commission.