MULTIPLE CHOICE QUESTIONS

G-D

(PHYSIOLOGICAL DISORDER,FOOD HAZARD,FOOD QUALITY,SAFETY AND LAWS)

1. In cucumber, chilling- injury symptoms occurs at

(A) < 7 ºC (B) 7 ºC
(C) 10 ºC (D) >10 ºC

2. Chill injury is most common in

(A) Banana (B) Mango
(C) Apple (D) Guava
3. What causes sliced potato to turn brown ?
(A) Carmelization (B) Staling
(C) Protein degradation (D) Enzyme activity

4. Softness of pea is measured by

(A) Derometer (B) Refractometer
(C) Alanometer (D) Tenderometer

5. Degreening of citrus fruit is done by the application of [IARI 2011] (A) O 2(B) CO2
(C) Ethylene (D) Nitrogen

6. Black neck in tomato ketchup is due to the formation of (A) Ferric tannate (B) Sodium benzoate
(C) Ferric sulphate (D) Acetic acid
7. Which of the following fruits is stored commercially under CA condition ? [IARI 2011] (A) Papaya
(B) Apple
(C) Lemon (D) Pineapple

8. Black heart of potato is due to deficiency of

(A) Oxygen (B) Boron
(C) Zinc (D) Nitrogen
9. Fruit cracking of tomato is due to deficiency of
(A) Oxygen (B) Boron
(C) Zinc (D) Nitrogen
10. Sulfites prevent browning reactions by binding
(A) Quinones (B) HMF
(C) Alcohol (D) None of these
23
11. Degreening ___________ the shelf life of citrus fruits
(A) Increase (B) Does not change
12. Which of the following bioactive compounds is found in garlic and is known for its potential
cardiovascular benefits ?
(A) Sulfur compounds (B) Flavonoids
(C) Phenolic acids (D) Carotenoids
13. Which of the following bioactive compounds in berries is known for its strong antioxidant
properties ?
(A) Tannins (B) Flavonoids
(C) Carotenoids (D) Phytosterols
14. Which of the following bioactive compounds found in citrus fruits is known for its immune
boosting properties ?
(A) Limonene (B) Vitamin C
(C) Carotenoids (D) Terpenoids
15. What bioactive compound found in nuts and seeds is known to improve heart health due to its
anti-inflammatory and cholesterol lowering effects ?
(A) Omega-3 fatty acids (B) Saponins
(C) Lignans (D) Phytosterols
16. Which bioactive compound found in ginger is known for its anti-inflammatory and digestive
benefits ?
(A) Curcumin (B) Gingerol
(C) Capsaicin (D) Limonene
FRUITS, VEGETABLES & SPICES PROCESSING 41

17. De-greening is practiced in

(a) Banana (b) Citrus
(c) Tomato (d) All the above

18. Which one of the following are not included in total quality monitoring systems.
(a) HACCP (b) GMP
(c) ISO 9000/2000 series (d) PFA

19. Penetrometer / Tenderometer / Instron universal testing machine used for

(a) Structure (b) Texture
 (c) Surface area (d) All the above
20. Oxygen analyzer is used for measuring the
(a) Rate of respiration (b) Ehtylene measure
(b) Rate of transpiration (d) None of these.
21. IRGA or CO2 Analyser is used for measuring the
(a) Rate of respiration (b) Rate of transpiration
(c) Ethylene measure (d) None

22. Among the following which one is susceptible to chilling injury.

(a) Mango (b) Guava
(c) Banana (c) All
23. Which one of the chemical compound checks storage breakdown of apple fruits.
(a) Ca (b) Pot
(c) Mg (d) Mn.
24. HA CCP, GMP are used for
(a) Processing industry (b) Quality management system
(c) Quality monitoring system(d) Hurdle technology

25. Among the following which one fruit is more prone to develop disorders.
(a) Apple (b) Mango
(c) Citrus (d) Guava

26. Jelmeter determine

(a) Pectin (b) TSS
(c) Acid (d) Sugar
27. Pectin in the fruit is determined by
(a) Jelmeter (b) Auxinometer
(c) Tenderometer (d) None of these.

28. As per FPO product specifications synthetic syrup contain following degree Brix
(a) 60 (b) 65
(c) 70 (d) 75

29. Hollow heart in Potato is due to

(a) Mineral deficiency (b) Insufficient irrigation
(c) Excessive irrigation (d) None of these.
30. Among the following which one chemical is effective against inhibition of sprouting in onion?
(a) IAA (b) Ethylene
(c) MH (d) Cycocel
31. The process of removal of air from cans is known as
(a) Sealing (b) Processing
(c) Exhausting (d) None of these.

32. Chilling injury is common in

(a) Cattleya (b) Cymbidium
(c) Vanda (d) Paphiopedilum

33. Who Articulated the ‘Law of Limiting Factor’ in Photosynthesis?

A. Blackman.
B. Calvin.
C. Ruben.
D. Emerson.

34. Who is Regarded as the Father of Plant Physiology?

A. Stephen hales.
B. Funk.
C. Fisher.
D. W. Kurtis.
35. Who Discovered the Process of Photophosphorylation?

A. Warburg.
B. Arnon.
C. Calvin.
D. Priestley.

36. What is the End Product of the Calvin Cycle?

A. PGA.
B. ADP+NADP.
C. RuBP.
D. PGAL.

37. Which Metabolic Pathway Produces Carbohydrate?

A. Glycolysis.
B. Krebs cycle.
C. Cyclic electron pathway.
D. Calvin cycle.

38. __________________ _ have no Role in Photosynthesis.

A. Anthocyanin
B. Xanthophyll
C. Phycoerythrin
 D. Phycocyanin

39. What is the Reason Behind a Plant Bending Towards the Light as it
Grows?

A. Since green plants are phototrophic.

B. Because auxin gathered on the shaded side stimulates higher cell
elongation.
C. Since plants need light for photosynthesis.
D. Light stimulates cells on that side to grow faster.

40. What is the Reason Behind Cell Elongation in Intermodal Regions of

Plants?

A. Indole acetic acid.

B. Cytokinins.
C. Gibberellins.
D. Ethylene.

41. What is the Purpose of Trichomes on Leaves?

A. Prevents guttation.
B. Aids in the rapid exchange of gas.
C. Increases transpiration.
D. Reduces transpiration.

42. Rubisco Content in Chloroplast is ________

 A. 16%.
B. 2%.
C. 25%.
D. 11%.

43. Among the Following, Indole-3 acetic Acid is Similar to Which Amino
Acid?

A. Methionine.
B. Tryptophan.
C. Proline.
D. Phenylalanine.

44. Which of the Following is Known as a Hatch-slack Pathway?

A. C2.
B. C3.
C. C4.
D. C5.

45. Among the Following, Which is a C4 Plant?

A. Pineapple.
B. Soybean.
C. Corn.
 D. All of the above.

46. Reverse Krebs Cycle can be Found in ___________

A. Bacteria.
B. Fungus.
C. Higher plants.
D. None of these.

47. ________________ _ is a Cruciferous Type Stomata.

A. Diacytic
B. Anisocytic
C. Anomocytic
D. Actinocytic

48. Who Gave the Theory of ‘Osmotic Water Absorption’?

A. Calvin.
B. Emerson.
C. Atkins and Preistley.
D. Thimann and Kramer.

49. Among the Following, Which is a CAM Plant?

A. Mango.
 B. Coconut.
C. Kiwifruit.
D. Pineapple.

50. ___________ _ Cycle is Used by ‘Inducible CAM Plants’

A. C4.
B. C3.
C. CAM.
D. All of them.

51. Which Type of Plants Store Malic Acid in Vacuoles?

A. CAM.
B. C3.
C. C4.
D. C2.

52. Among the Following, Which is an Example of ‘Upright Growth of

Stems’?

A. Phototropism.
B. Positive geotropism.
C. Negative geotropism.
D. Auxin tropism.
53. Who Gave the ‘Root Pressure’ Theory?

A. J.C. Bose.
B. Godlewski.
C. Stephan Hales.
D. Boehm.

54. What is the Rate of Photosynthesis in C4 Plants?

A. Higher.
B. Moderate.
C. Low.
D. Very low.

55. What is the R.Q Value of Succulents?

A. 1.
B. 0.5.
C. 1.5.
D. 0.

56. Seeds are Treated with ______________ for Stratification.

A. Moist seed in low temperature

B. Just low temperature
C. Warm and moist temperature
 D. Normal seeds in low temperature

57. Among the Following: Find the Physiological Disorder.

A. Greening of potato tubers.

B. Gall midge rice.
C. Curling of papaya leaves.
D. None of these.

58. The Hill Reaction Takes Place in ___________.

A. Stroma.
B. Grana of chloroplast.
C. Both a & b.
D. Only grana.

59. A Dark Reaction Takes Place in ____________ _.

A. Grana.
B. Stroma.
C. The stroma of chloroplast.
D. Mitochondria.

60. ___________ _ is the Form of Carbohydrate Transported through a

Sieve Tube after
Synthesizing in the Leaves.
 A. Triose sugar
B. Glucose
C. Starch
D. Sucrose

61. What is the Function of Phenylmercuric Acetate?

A. It reduces the transpiration rate.

B. It can kill a plant.
C. It decreases respiration.
D. None of the above.

62. The Amount of Water Retained by Soil after Drainage is Known as –

A. Soil water.
B. Field capacity.
C. Mineral water.
D. Gravitational capacity.

63. Water Available for Plants within the Soil is Known as –

A. Mineral water.
B. Hygroscopic water.
C. Capillary water.
D. Chemically bound water.
64. What is the Name of the Process By Which Turgidity of a Cell is
Maintained?

A. Wall pressure.
B. Osmotic pressure.
C. Diffusion pressure.
D. Turgor pressure.

65. Wilting of a Plant is a Result of Excessive –

A. Transpiration.
B. Absorption.
C. Photosynthesis.
D. Respiration.

66. What is the Working Principle of a Photometer?

A. Root pressure.
B. Amount of water absorbed is the same as the amount of water
transpired.
C. Osmotic pressure.
D. None of the above.

67. _____________ _ is an Example of Synthetic Auxin.

A. IAA
B. GAA
 C. IBA
D. CA

68. What is the Reason for Seed Dormancy?

A. Starch.
B. Glucose.
C. Ethylene.
D. Abscisic acid.

79. Due to the Uneven Distribution of __________ Phototropic Curvature

Occurs.

A. Auxin
B. Cytokinins
C. Phytochrome
D. Gibberellin

70. Coiling of Garden Pea Around any Structure is an Example of –

A. Thermotaxis.
B. Thigmotropism.
C. Thigmonasty.
D. Thigmotaxis.

71. Which of the Following is an Example of Gaseous Plant Hormone?

 A. IAA.
B. Gibberellin.
C. Ethylene.
D. Abscisic acid.

72. Among the Following, Which Acid is a Derivative of Carotenoids?

A. Gibberellic acid.
B. Indole butyric acid.
C. Indole-3-acetic acid.
D. Abscisic acid.
E. 73. Alisha noticed that fruits after ripening lived shorter than fresh vegetables.
Which of the sentences pertaining to the above observation are correct?
a) Her observation was wrong
b) Fruits have old cells as they were not meant to be survived by nature
c) They can heal wounds
d) They can live longer

F. 74. The storage of prepared food in ____ areas in the ____ of oxygen creates
conditions for ____ Which option best fits the above sentence?
a) Cold, presence, Purification
b) Warm, absence, Putrefaction
c) Cold, presence, Putrefaction
d) Warm, absence, Purification

G. 75. Mina learn how different minerals and vitamins are affected when exposed to
certain conditions. Which one of them did she NOT comprehend properly?
a) When milk is exposed to sun, it losses Vitamin B-2
b) Unless refrigerated immediately, meat losses Vitamin C
c) Fats and oil in cold conditions, get spoilt
d) Microorganisms are a major threat to the food industry

H. 76. Which of the following is NOT a process wherein the food becomes toxin
before ingestion?
a) Botulism
b) Staphylococcus
c) Bacterial Intoxication
d) Bacterial infection
I. 77. Statement 1: Botulism is more dangerous than Staphylococcus.
Statement 2: Botulism is encountered by humans only if they’ve eaten the toxin.
The organism in itself is no harm. Staphylococcus needs air and grows on warm
food only.
a) True, False
b) True, True
c) False, False
d) False, True

J. 78. Aisha comes back home after 4 days of travel and to her dismay finds out
that her refrigerator has stopped working. Which among these food products is
safe for consumption, based on the following assumptions: –
a) Meat had an off-odor
b) Fish had a slimy skin
c) Bananas and melons had an odor
d) None of the mentioned

K. 79. Statement 1: Pathogenic bacteria look, smell and taste perfectly normal.
Statement 2: To multiply, bacteria require warmth, food, moisture and time.
Which of the following holds true for statement 1 and statement 2 respectively?
a) True, False
b) True, True
c) False, False
d) False, True

L. 80. Given below are certain facts about food contamination by fungus. Which one
of the statements is untrue?
a) Contamination by moulds/fungi is called Mycotoxin
b) The most common fungus toxin is Alpha toxin
c) Ergotin is a mycotoxin
d) None of the mentioned

M. 81. Statement 1: Foreign objects entering food is called physical contamination of

food.
Statement 2: Controlling moisture is the only precaution to be taken to prevent
food contamination.
a) True, False
b) True, True
c) False, False
d) False, True

N. 82. Statement 1: Processing contaminants are the contaminants that are

generated during the processing of food and hence are hard to control.
Statement 2: Packaging materials also cause contamination.
a) True, False
b) True, True
c) False, False
d) False, True

O. 83. Statement 1: Certain new contaminants called emerging contaminants are

contaminants which are a relatively new discovery.
Statement 2: Packaging materials should have sanitary precautions and
 agricultural products should be sterilized.
a) True, False
b) True, True
c) False, False
d) False, True

P. 84. Which of the following is a foodborne illness caused

by bacteria?
a) Influenza
b) Salmonella
c) Malaria
d) Allergic reaction
Answer: b) Salmonella
Q.85. Which of the following is NOT a potential food
safety hazard?
a) Cross-contamination
b) Temperature abuse
c) Proper handwashing
d) Food allergens

R.86. What is the temperature danger zone for food?

a) 32°F to 40°F (0°C to 4°C)
b) 41°F to 50°F (5°C to 10°C)
c) 51°F to 60°F (11°C to 16°C)
d) 41°F to 135°F (5°C to 57°C)

S. 87. What is the recommended method for extinguishing

a grease fire in the kitchen?
 a) Pour water on it
b) Smother it with a wet cloth
c) Use a fire extinguisher
d) Blow on it

T. 88. What is the maximum amount of time that perishable

food should be left at room temperature?
a) 2 hours
b) 4 hours
c) 6 hours
d) 8 hours
Answer: a) 2 hours
U.89. What is the primary cause of food spoilage?
a) Cross-contamination
b) Insufficient cooking
c) Time and temperature abuse
d) Improper storage

V.90. Which government agency is responsible for setting

and enforcing food safety regulations in the United
States?
a) FDA (Food and Drug Administration)
b) USDA (United States Department of Agriculture)
c) CDC (Centers for Disease Control and Prevention)
 d) WHO (World Health Organization)

W. 91. Which of the following is an example of a

chemical food hazard?
a) Salmonella
b) Listeria
c) Pesticide residue
d) Mold spores

X.92. What is the proper way to cool cooked food for

storage?
a) Leave it at room temperature until it cools down
b) Refrigerate it immediately
c) Place it in a covered container and then refrigerate
d) Freeze it as soon as possible

Y.93. Which food safety principle emphasizes keeping

food out of the temperature danger zone as much as
possible?
a) Proper handwashing
b) Cross-contamination prevention
c) Time and temperature control
d) Personal hygiene practices
94. What is the recommended minimum internal cooking
temperature for ground beef?
 a) 120°F (49°C)
b) 140°F (60°C)
c) 165°F (74°C)
d) 180°F (82°C)
Z. 95. What is the proper way to store leftovers in the
refrigerator?
a) Leave them uncovered to cool down faster
b) Store them in shallow containers
c) Mix hot and cold food together in one container
d) Keep them at room temperature for a few hours before
refrigerating

AA. 96. Which of the following is an example of a

biological food hazard?
a) Broken glass
b) Chemical residues
c) Allergens
d) E. coli bacteria
BB. 97. How often should food establishments sanitize
food contact surfaces?
a) Once a day
b) Once a week
c) After each use
d) Only when visibly dirty
CC. 98. Which of the following is an example of a
common food allergen?
a) Salt
b) Sugar
c) Soy
d) Garlic

DD. 99. What is the purpose of HACCP (Hazard

Analysis and Critical Control Points)?
a) Prevent cross-contamination in food establishments
b) Monitor food temperature during transportation
c) Identify and control food safety hazards
d) Ensure proper labeling of food products

EE.
FF. 100. Which of the following is an example of a
physical food hazard?
a) Listeria bacteria
b) Allergens
c) Glass fragments
d) Pesticide residues
GG. 101. What is the purpose of FIFO (First-In, First-
Out) in food storage?
a) Prevent cross-contamination
b) Ensure proper cooking temperatures
 c) Minimize food waste
d) Control chemical hazards

HH. 102. Which of the following is an example of a

common symptom of foodborne illness?
a) Headache
b) Hiccups
c) Dizziness
d) Abdominal cramps

II.
KK.

LL. 1
MM. 103. Food poisoning is------ % preventable
NN. a) 100 b) 50 c) 25 d) 10
OO.
PP.
QQ.
RR. 104. All are not characteristics of mycotoxins except
SS. a) Don’t have antibiotic properties
TT. b) Resistant to heat
UU. c) Have short term effects
VV. d) Does not damage the cells
WW. 105. The most prominent mycotoxins which cause health concerns in humans are
XX. a) aflatoxin
YY. b) deoxynivalenol
ZZ. c) ochratoxin
AAA. d) All of the above
BBB. 106. Which of the following mould has highest aw value
CCC. a) Fusarium moniliforme
DDD. b) Aspergillus flavus
EEE. c) Penicillium verrucosum
FFF. d) Aspergillus ochraceus
GGG. 107. Children under 5 years of age carry ------- % of the foodborne disease burden
HHH. a) 10 b)20 c)30 d)40
III.
JJJ.
KKK.
LLL.108. Alkaloids are produced by
MMM. a) Tomato family
NNN. b) Onion family
OOO. c) Potato family
PPP. d) Rose family
 QQQ. 109. An abnormal response to a food triggered by the body’s immune system is
called
RRR. a) Food intolerance
SSS. b) Food poisoning
TTT. c) Food allergy
UUU. d) Food tolerance
VVV.
WWW.
XXX. 110. One of the principal aims of TQM is to limit errors to __ per __ million units
YYY. produced.
ZZZ. a) 1 per 1 million
AAAA. b) 4 per 1 million
BBBB. c) 10 per 1 million
CCCC. d) 50 per 1 million

DDDD. 111. What does FSS stand for?

a) Food set and sound
b) Food Secure and Safe
c) Food Safety and Security
d) Food sour and sign
EEEE. 112. It is a clause that the writing on the label of the container
has to be clear.
a) True
b) False
FFFF. 113. Statement 1: Codex Alimentarius is an international
commission for food labeling.
Statement 2: Coffee, Tea and Spices have been exempted from food
labeling.
a) True, False
b) True, True
c) False, False
d) False, True

GGGG. 114. Which of the following food item has been exempted from
labeling?
a) On the spot food like bakery items
b) Ready to eat food
c) Food served on plane/ vending machine
d) All of the mentioned

HHHH. 115. Statement 1: A nutrition fact panel is present where the

nutrition information has to be given in the same order that has been
instructed.
Statement 2: ‘% Daily Value’ is present at the right corner to inform
consumers about the quantity to be consumed.
a) True, False
b) True, True
c) False, False
d) False, True
IIII.116. Generally the ‘% Daily Value’ is based on a 2000 – 2500 cal diet.
a) True
b) False
JJJJ.117. Statement 1: For children under 2, the infant formula doesn’t
contain fat value as infants don’t have problem with consumption of
 fat.
Statement 2: Nutrient claim- free means that food item is
physiologically devoid of that substance.
a) True, False
b) True, True
c) False, False
d) False, True
KKKK. 118. According to CODEX standards, which of the following food
item is hypersensitive?
a) Cereals
b) Nuts
c) Milk Products
d) All of the mentioned
119. Nutrition claim means _____
a) A food has certain nutritional properties including but not limited to the
energy value
b) A food has certain limitations
c) All of the mentioned
d) None of the mentioned
120. Which among the following claims is prohibited?
a) Substantiated Claims
b) Claims of Veg/non-veg
c) Unsubstantiated claims
d) None of the mentioned

ANSWERS
1. A 2. A 3.D 4. D 5. C 6. A 7. B 8. A 9.B
 10. A 11. A 12. A 13. B 14. A 15. B 16. B 17.(b), 18.(d),19.(b), 20.(a), 21.(a),22.(c),23.(a),24.
(c), 25.(a), 26.(a), 27.(a), 28.(b),
,29.(c), 30.(c), 31.(c), 32.(d),

33 – a 34- a 35- b 36- c 37- d 38- a 39- b 40- c 41- d 42- a

43- b 44- c 45- d 46- a 47- b 48- c 49- d 50- d 51- a 52-b
53- c 54- a 55- d 56- a 57- d 58- b 59- c 60- d 61- a 62- b
63- c 64- d 65- a 66- b 67- c 68-d 69- a 70- b 71- c 72-d

73.B 74.B 75.C 76.D 77.B 78.D 79.B80.D 81,B 82.B 83.B 84.B 85.C 86.D 87.C 88.B 89.C 90.A 91.C
92.C 93.C 94.C 95.B 96.D 97.C 98.C 99.C 100.C101.C 102.D103.A 104.B I05.D 106.A 107.D 109.C 110.B
111.C 112.A 113.113.B114.D 115.B 116.B 117.B118.D 119.AB 120.C