Sample paper ( English )2024.docx

Q1.Which of the spices of pickle is considered essential A.mustard B.pepper C.cinnamon D.black cardamom Q2.Which machines are used in pickle making A.Fruit Harvesting B.mixing C.Packaging D.None of these Q3. Chilli was introduced in India by whom? A.UK B.Mughal C.Portugal D.Dutch Q4. What happ...

Q1.Which of the spices of pickle is considered essential A.mustard B.pepper C.cinnamon D.black cardamom Q2.Which machines are used in pickle making A.Fruit Harvesting B.mixing C.Packaging D.None of these Q3. Chilli was introduced in India by whom? A.UK B.Mughal C.Portugal D.Dutch Q4. What happens when salt is added to boiling water? A. Boiling water speeds up the process B.delays the process of boiling water C.Prevents water from boiling D. water becomes soft Q5.What is used to thicken jam? A.ajinomoto B.maida C.corn flour D.pectin Q6.What should be kept in mind while making apple jam? A. apple is not tainted B.it is fresh C.Kept for a long time D.none of the above Q7. What is used to preserve love and tomato ketchup? A.sugar B.Oil C.acid D.acetic acid Q8.What is used to bring colour to pickles? A.Food colour B.Red chilli powder C.Deggi Mirch D.none of the above Q9Who acts as a preservative in sodium benzoate? A.Sodium B.acid C.benzoic acid D.sulfur Q10. Why is bitter gourd a curing species? A.For making snacks B.To remove bitterness C.to make it shiny D.none of the above Q11.What is the basic ingredient of vinegar? A.Alcohol B.sugar C.citric acid D.acetic acid Q12. What is a salt solution called? A.Syrup B.Alcohol C.Brine D.None of these Q13. How much is TSS in Preservatives? A.60 degree bricks B.25 degree bricks C.72 degree bricks D.70 degree bricks Q14. How much quantity is filled in the murabba box? A.40 percent B.45 percent C.55 percent D.60 percent Q15. Crystallised fruit is prepared by wrapping it in A.in salt B.in glucose C.in happy sugar D.in honey Q16. What is sodium benzoate used for? A.For colour C.To keep safe D.It all Q17. What is K.M.S inserted in? A.Pickles B.Pickles C.Juice D.Marmalade Q18.What is acetic acid used for? A.To keep it safe B.To make pickles C.For making vinegar D. All of the above Q19. What is the use of citric acid? A.sweet B.Salty C.Sour D.None of these Q20. What kind of spices are used for making pickles? A.mix masala B.Same kind of spices C.Spices of all spread D.None of these Q21. How were vegetables preserved in the olden days? A.Packed in cartons B. by keeping in the sun C. by doing penance in the fire D.Frying in oil Q22.Which of the following company does not manufacture masala? A. M.D.H B. catch C. everest D. ozone Q23. Who is the biggest name in the papad industry? A.Goldie Papad B.Lijjat papad C.Rajdhani Papad D.Shakti Bhog Papad Q23. To preserve the colour of seasonal fruits/vegetables for pickling They are placed in ? A.chosen water B.hot water C.Brine Solution D.Cold water Q24.Which of the following is an archaic method of food preservation? A.box packaging B.Canning C.sunshine D.All of the above Q25. Why is mustard powder added in pickles? A.For colour B.To increase the taste C.To sour D.None Q26.Which is the Golden and Royal variety? A.apple B.Pear C.peach D.Pomegranate Q27. What is the acidity in mango pickle? A.1% B.0.5% C.3% D.2% Q28. When is oil added to papad flour? A.mixing B.setting C.Punching D.Packing Q29. The business of making masala powder requires machine? A.grinding B.filter C.Packaging D.all of the above Q30.How is the spice grinding room cleaned? A.Drying the room B.by water C.sanitizer D.all of the above Q31. Goods required by a worker in a production area ? A.Head cap with mask B.Gloves and Apron C.Mask, Head Cap, Apron and Gloves D all of the above Q32. Spice grinding machine is cleaned through ? A.Blower B.Water C.Steam D.all of the above Q33.Jellies are made from which of these? A.Pulp B.Fruit juice C.from the peel D.None Q34. What is the amount of sodium benzoate in almond syrup? A.20ppm B.30ppm C.40ppm D.60ppm Q35. What is the remedy to prevent browning in fruits and vegetables? B.by sour C.by sugar D.None Q36. Microorganisms grow more in which of the following? A.in the air B.in water C.in heat D.Water in air temperature Q37. How much water is present in fruits and vegetables? A.60% to 70% B.70% to 80% C.80% to 90% D.90% to 100% Q38. What is meant by F P O ? A.Food Product Order BFood Pro-Bro C.Food Processing Order D.None of the above Q39. What colour is chlorophyll? A. Red B.Yellow C.Green D.Blue Q40. Which element is present in peas? A.Protein B.Iron C.Vitamin D.Calcium Q41. What is the quantity of juice in synthetic sharbat? A.0% B.10% C.12% D.25% Q42. How many types of vegetables are grown in India? A.130 B.175 C.106 D.165 Q43. According to the climate, fruits are divided into how many categories? A.4 B.2 C.3 D.6 Q44. Using what percentage of salt does not spoil the substance? A.10% B.15% to 20% C.20% to 25% D.25% to 30% Q45. In which dish should pickles be kept? A. glass B.Plastics C. steel D.Anyl \- A -- ------ \- D \- C \- B \- D \- B \- D \- C \- C Q21 ----- -- Q22 Q23 Q24 Q25 Q26 Q27 Q28 Q29 Q30 Q31 Q32 Q33 Q34 Q35 Q36 Q37 Q38 Q39 Q40 Q41 Q42 Q43 Q44 Q45 Q46 Q47