mpscmanipur.gov.in Food Safety Officer Question Paper : Manipur Public Service Commission

Organisation : Manipur Public Service Commission
Document Type : Question Paper
Year : 2014
Post : Food Safety Officer
Website : mpscmanipur.gov.in/question.html

Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/7235-QuestionFSO.pdf

MPSC Food Safety Officer Question Paper

Time Allowed : Three Hours
Maximum Marks : 300

Related / Similar Question Paper :
MPSC Manipur MCSCC Exam General Studies Question Paper

Instructions

1. The OMR Sheet is separately supplied to you. Fill in all the entries in the OMR Sheet correctly, failing which your OMR Sheet shall not be evaluated.

2. This Question Booklet contains 200 questions. Each question comprises four responses (answers). You have to select ONLY ONE response which you consider the best and mark it on the OMR Sheet.

3. You must check the Question Booklet and ensure that it contains all the questions and see that no page is missing or repeated. Discrepancies, if any in the Question Booklet or in the OMR Sheet, you must be reported to the invigilator immediately and Question Booklet / OMR Sheet shall be replaced.

4. All questions carry equal marks. Attempt ALL questions. Your total marks will depend only on the number of correct responses marked by you in the OMR Sheet.

5. Rough work must not be done on the OMR Sheet. Use the blank space at the last page of the Question Booklet for rough work.

6. Once you have completed filling in all your responses on the OMR Sheet and the examination has concluded, you should hand over the OMR Sheet to the Invigilator. In no case you should leave the Examination Hall without returning the OMR Sheet. Candidates are allowed to take away their Question Booklets. The duplicate OMR Sheet may also be taken away by the candidates.

7. There is no penalty for wrong answers.

Sample Questions

1. Mold inhibitor used in bread is: a. Sodium / Calcium propionate
b. Sodium chloride
c. Calcium carbonate
d. None of these

2. Who developed the process of canning:
a. Nicolas Appert b. Louis Pasteur
c. Norman Borlaug d. Walter Hesse

3. Nisin is used as:
a. Antimicrobial agent
b. Emulsifier
c. Stabilizer
d. Sweetner

4. Iodized salt contains iodine in the form of :
a. I b. KIO 2 3
c. KI d. NaI

5. The first synthetic sweetening agent used was:
a. Saccharine b. Cyclamates
c. Aspartame d. Sucralose

6. Jam, jellies and preserves can be preserved by adding sugar at concentration of:
a. 65% b. 70%
c. 40% d. 30%

7. After drying moisture content in vegetables should be:
a. 6-8% b. 8-10%
c. 10-15% d. 15-20%

8. Agar-agar is used as:
a. Stabilizer and thickener
b. Antibiotic
c. Colouring agent
d. Nutrient supplement

9. Frozen storage is generally operated at temperature of:
a. -0°C b. -18°C
c. -50°C d. -60°C

10. Tocopherol is an example of:
a. Anticaking agent b. Antioxidant
c. Flavouring agent d. None of these

11. Bitterness in colocasia is due to:
a. Calcium oxalate
b. Calcium chloride
c. Potassium oxalate
d. Calcium carbonate

12. In high temperature short time method of pasteurization, milk is heated at temperature:
a. 72°C for 15 seconds
b. 62°C for 15 seconds
c. 72° C for 30 minutes
d. 62° C for 30 minutes

13. Butylated Hydroxyanisole (BHA) is:
a. Chelating agent b. Antioxidant
c. Stablizer d. Emulsion

14. Strong BIS Headquarters is situated in:
a. Pune b. Chennai
c. New Delhi d. Ajmer

15. Germination affects nutritive value of legumes by:
a. Increase in vitamin C content
b. Decrease in trypsin inhibitor activity
c. Increase in enzyme activity
d. All of these

16. Pineapple variety suitable for canning is :
a. Queen b. Kew
c. Mauritius d. Cayenne

17. Richest source of Riboflavin is :
a. Papaya b. Mango
c. Bael d. Karonda

18. Which of the following is non- Climacteric type of fruit?
a. Pineapple b. Litchi
c. Grape d. All of these

19. Emission of Ethylene during transportation of cut flowers causes a disorder called:
a. Bud opening b. Sleepiness
c. Bent neck d. Calyx splitting

20. Which is the precursor of Ethylene?
a. Tryptophane b. Methionine
c. ABA d. IAA

21. Cauliflower curds can be stored for a month at:
a. O°C with 85-90% RH
b. 15°C with 60-80% RH
c. 15 °C with 60-65% RH
d. 20 °C with 50-70% RH

22. For curing, sweet potato are kept for 10 days at:
a. 25 °C and 85% RH
b. 40°C and 70% RH
c. 80°C and 30% RH
d. 30 °C and 80% RH

23. Tomato fruits for canning are harvested at:
a. Mature green stage
b. Red ripe stage
c. Immature green stage
d. Half-ripe / pink stage

24. Which chemical is used for controlling sprouting of onions in storage?
a. Maleic Hydrazide (MH)
b. Ethylene (C2H4)
c. GA
d. All of these

25. For Low Sugar content, potato tubers are stored at:
a. 5°C b. 10 °C
c. 15°C d. 20°C

26. For longer storage of cucumber fruits, the temperature should be:
a. 5°C b. 10°C
c. 20°C d. 25°C

27. The Limiting Amino acid in green vegetables is :
a. Arginine b. Lysine
c. Methionine d. Tryptophan

28. Which is the staple vegetable in Indian diet ?
a. Tomato b. Cauliflower
c. Potato d. Chilli

29. Which bean is used for extraction of gum?
a. Broad bean b. Cluster bean
c. French bean d. Hyacinth bean

30. Chillies are rich source of:
a. Vitamin A b. Vitamin C
c. Vitamin A and C d. Vitamin E

31. Vegetables are subjected to drying after:
a. Sulfuring b. Sulphitation
c. Blanching d. None of these

32. Yellow coloured vegetables are rich source of:
a. Vitamin A b. Vitamin B
c. Vitamin C d. Vitamin D

33. Toddy from coconut is prepared by :
a. Deep Frying b. Fermentation
c. Hydrogenation d. Oxidation

34. According to FPO, the maximum limit of SO allowed in squashes and 2 cordials is:
a. 350 ppm b. 500 ppm
c. 1000 ppm d. 600 ppm

35. The toxicity of SO increases at: 2
a. Low temperature
b. High temperature
c. Moderate temperature
d. No effect of temperature

36. Concentration of SO in concentrated 2 juice is:
a. 500 ppm b. 1000 ppm
c. 1500 ppm d. 350 ppm

37. Enzyme responsible for converting pectin into pectic acid is:
a. Pectinase
b. Proto-peclinase
c. Pectic Methyl Esterase (PME)
d. Poly Galucturonase