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Objective Questions

Latest MH SET Home Science Exam Question (Objective Questions), MCQ in English

Subjects : Home Science

Question Bank MH SET Home Science Exam Paper 2 - English

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Home Science

Question 1Single Answer

When was the POSHAN abhiyaan launched ?

A
March 8, 2018
B
January 26, 2018
C
May 1, 2018
D
April 30, 2018

Question 2Single Answer

What are Sequestrates ?

A
They are added to keep the food stable
B
Form a complex ion with metals like copper, iron etc
C
Added for colour
D
They keep the food oxidized

Question 3Single Answer

Vitamin D₃ is also known as :

A
Retinol
B
Cholecalciferol
C
Tocopherol
D
Ergocalciferol

Question 4Single Answer

When the food is directly given in the veins, it is called ?

A
Parenteral nutrition
B
Enteral nutrition
C
Nasogastric nutrition
D
Saline nutrition

Question 5Single Answer

The time and temperature used for the pasteurisation of milk is :

A
72° C/15 min
B
72° C/15 sec
C
72° C/30 min
D
72° C/30 sec

Question 6Single Answer

In order to pursue the research, which of the following is pre - required ?

A
Developing a research design
B
Formulating a research question
C
Deciding about the data analysis procedure
D
Formulating a research hypothesis

Question 7Single Answer

Any two immiscible liquid when mixed together form an :

A
Aerosol
B
Emulsion
C
Gel
D
Sol

Question 8Single Answer

Symptoms of thiamine deficiency are :
(a) Peripheral neuropathy
(b) Photophobia
(c) Cardiomegaly
(d) Koilonychias
(e) Tachycardia
Choose the correct answer from the options given below :

A
(a), (b) and (d) only
B
(c), (d) and (e) only
C
(a), (c) and (e) only
D
(b), (d) and (e) only

Question 9Single Answer

Proteins present in milk are :
(a) Lactalbumins
(b) Lacto globulins
(c) Casein
(d) Ovalbumin
(e) Myosin
Choose the correct answer from the options given below :

A
(a), (b) and (c) only
B
(a), (c) and (e) only
C
(b), (c) and (d) only
D
(c), (d) and (e) only

Question 10Single Answer

Identify the names of essential fatty acids :
(a) Linoleic
(b) Butyric
(c) Linoleic
(d) Meristic
(e) Arachidonic
Choose the correct answer from the options given below :

A
(a), (c) and (d) only
B
(c), (d) and (e) only
C
(a), (c) and (e) only
D
(b), (d) and (e) only

Question 11Single Answer

Major symptoms of diabetes are :
(a) Polyuria
(b) Glossitis
(c) Acidosis
(d) Techycardia
(e) Nocturia
Choose the correct answer from the options given below :

A
(a), (b) and (d) only
B
(a), (c) and (e) only
C
(a), (b) and (e) only
D
(a), (c) and (d) only

Question 12Single Answer

Match the food additives given in List - I with their functions in List - II .
List - 1 List - II
(Food additives) (Functions)
(a) Yeast (i) Emulsifier
(b) Soy lecithin (ii) Antioxidant
(c) Butyrate hydroxyl toluene (iii) Bleaching Agent
(d) Benzoyl peroxide (iv) Preservative
(e) Calcium sorbet (v) Leavening
Choose the correct answer from the options given below :

A
(a) (b) (c) (d) (e)
(ii) (iii) (i) (iv) (v)
B
(v) (i) (iii) (iv) (ii)
C
(v) (i) (ii) (iii) (iv)
D
(v) (i) (ii) (iv) (iii)

Question 13Single Answer

Match biochemical tests in List - I with nutritional deficiency disease in List - II .
List - I List - II
(Biochemical test) (Nutritional deficiency disease)
(a) Serum albumin (i) Vitamin A deficiency
(b) Haemoglobin (ii) Goitre
(c) Urinary iodine (iii) Kwashiorkor
(d) Serum retinol (iv) Anaemia
Choose the correct answer from the options given below :

A
(a) (b) (c) (d)
(iv) (i) (iii) (ii)
B
(iii) (i) (ii) (iv)
C
(ii) (iii) (iv) (i)
D
(iii) (iv) (ii) (i)

Question 14Single Answer

Match vitamins given in List - I with their functions in List - II .
List - I List - II
(Vitamins) (Functions)
(a) Vitamin B12 (i) Protection of PUFA from oxidative damage
(b) Vitamin A (ii) Role in carbohydrate metabolism
(c) Vitamin E (iii) Role in formation of normal RBC
(d) Thiamine (iv) Integrity of epithelial tissues
Choose the correct given below: answer from the options

A
(a) (b) (c) (d)
(iii) (iv) (ii) (i)
B
(iii) (i) (ii) (iv)
C
(ii) (i) (iii) (iv)
D
(iii) (iv) (i) (ii)

Question 15Single Answer

Arrange the stages of new food product development :
(a) Idea generation
(b) Product development
(c) Screening
(d) Commercialization
(e) Concept development
Choose the correct answer from the options given below :

A
(a), (c), (d), (b), (e)
B
(a), (c), (b), (d), (e)
C
(a), (c), (e), (b), (d)
D
(a), (b), (e), (c), (d)

Question 16Single Answer

Given below are two statements, one is labelled as Assertion (A) and the other is labelled as Reason (R) .
Assertion (A) : Calcium requirements during lactation are higher than during pregnancy .
Reason (R) : As lactating women lose bone mass during breast feeding because less oestrogen hormone is produced .
In light of the above statements, choose the correct answer from the options given below :

A
Both (A) and (R) are true and (R) is the correct explanation of (A)
B
Both (A) and (R) are true, but (R) is NOT the correct explanation of (A)
C
(A) is true, but (R) is false
D
(A) is false, but (R) is true

Question 17Single Answer

By mistake you have over blued your clothes. Which of the following reagents you would use to rectify the fault ?

A
Acetic acid
B
Borax
C
Sodium chloride
D
Oxalic acid

Question 18Single Answer

Which of the following apparel production systems is based on teamwork and shared responsibility for quantity and quality of output ?

A
Progressive bundle system
B
Unit production system
C
Modular production system
D
Customized production system

Question 19Single Answer

Which of the following is a knit fabric that uses fine worsted yarns ?

A
Inlay
B
Zephyr
C
Intarsia
D
Shaker

Question 20Single Answer

For making a dress with kasuti embroidery, which of the following motifs will you use ?

A
Gopuram
B
Tulsi Vrindavan
C
Nandi
D
Chokla

Question 21Single Answer

Food science primarily deals with?

A
Study of food production only
B
Study of agriculture alone
C
Study of food composition, processing and utilization
D
Study of cooking recipes

Question 22Single Answer

Nutrition is best defined as?

A
Study of food preservation
B
Study of food and its economic value
C
Study of diet planning only
D
Study of nutrients and their utilization in the body

Question 23Single Answer

Which nutrient provides the highest energy per gram?

A
Protein
B
Carbohydrate
C
Vitamins
D
Fat

Question 24Single Answer

Essential amino acids are those which?

A
Are produced in the body
B
Are not needed by body
C
Must be supplied through diet
D
Are stored in liver

Question 25Single Answer

Which vitamin is fat soluble?

A
Vitamin A
B
Vitamin B1
C
Vitamin C
D
Vitamin B12

Question 26Single Answer

Basal Metabolic Rate (BMR) refers to?

A
Energy used in physical activity
B
Energy required for digestion
C
Energy stored in body fat
D
Energy used at rest to maintain vital functions

Question 27Single Answer

Which mineral is essential for haemoglobin formation?

A
Calcium
B
Iron
C
Sodium
D
Potassium

Question 28Single Answer

Carbohydrates are mainly digested in?

A
Stomach
B
Liver
C
Large intestine
D
Mouth and small intestine

Question 29Single Answer

The process of breaking down food into absorbable forms is called?

A
Digestion
B
Metabolism
C
Absorption
D
Excretion

Question 30Single Answer

The main function of dietary fibre is?

A
Energy supply
B
Regulation of bowel movement
C
Muscle building
D
Hormone production

Question 31Single Answer

Proteins are made up of?

A
Fatty acids
B
Amino acids
C
Glucose
D
Nucleotides

Question 32Single Answer

Which organ produces bile?

A
Liver
B
Pancreas
C
Kidney
D
Stomach

Question 33Single Answer

Which vitamin deficiency causes night blindness?

A
Vitamin A
B
Vitamin D
C
Vitamin K
D
Vitamin E

Question 34Single Answer

The energy value of carbohydrates per gram is?

A
4 kcal
B
7 kcal
C
9 kcal
D
2 kcal

Question 35Single Answer

Enzymes are best described as?

A
Carbohydrates
B
Lipids
C
Vitamins
D
Biological catalysts

Question 36Single Answer

Which nutrient is most important for body building?

A
Proteins
B
Vitamins
C
Minerals
D
Water

Question 37Single Answer

Water in the body mainly functions as?

A
Solvent and transport medium
B
Structural component only
C
Energy source
D
Fat storage

Question 38Single Answer

Kwashiorkor is caused due to deficiency of?

A
Vitamin C
B
Protein
C
Iron
D
Iodine

Question 39Single Answer

Rickets is caused due to deficiency of?

A
Vitamin D
B
Vitamin A
C
Vitamin K
D
Vitamin B6

Question 40Single Answer

The process of metabolism includes?

A
Only digestion
B
Anabolism and catabolism
C
Only absorption
D
Only excretion

Question 41Single Answer

Which organ absorbs most nutrients?

A
Stomach
B
Small intestine
C
Large intestine
D
Liver

Question 42Single Answer

Glycogen is stored in?

A
Brain
B
Kidneys
C
Liver and muscles
D
Skin

Question 43Single Answer

The main function of carbohydrates is?

A
Hormone regulation
B
Blood formation
C
Energy supply
D
Bone formation

Question 44Single Answer

Lipids are primarily composed of?

A
Amino acids
B
Minerals
C
Glucose
D
Fatty acids and glycerol

Question 45Single Answer

Vitamin C is also known as?

A
Thiamine
B
Ascorbic acid
C
Riboflavin
D
Niacin

Question 46Single Answer

Which mineral is essential for thyroid function?

A
Iron
B
Iodine
C
Calcium
D
Zinc

Question 47Single Answer

The pH of pure water is?

A
0
B
14
C
7
D
5

Question 48Single Answer

The major source of energy in Indian diet is?

A
Carbohydrates
B
Vitamins
C
Proteins
D
Minerals

Question 49Single Answer

Essential fatty acids include?

A
Oleic acid only
B
Stearic acid
C
Palmitic acid
D
Linoleic acid

Question 50Single Answer

Which vitamin helps in blood clotting?

A
Vitamin A
B
Vitamin D
C
Vitamin C
D
Vitamin K

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Home Science

Question 51Single Answer

The process of energy release from food is called?

A
Digestion
B
Assimilation
C
Absorption
D
Respiration

Question 52Single Answer

Which nutrient is most calorie-dense?

A
Fat
B
Protein
C
Carbohydrate
D
Fibre

Question 53Single Answer

Balanced diet means?

A
Only proteins and fats
B
Only carbohydrates
C
Only vitamins
D
All nutrients in proper proportion

Question 54Single Answer

Mineral required for strong bones is?

A
Iron
B
Iodine
C
Sodium
D
Calcium

Question 55Single Answer

Vitamin B12 deficiency leads to?

A
Scurvy
B
Anemia
C
Rickets
D
Night blindness

Question 56Single Answer

The simplest form of carbohydrate is?

A
Glucose
B
Glycogen
C
Starch
D
Cellulose

Question 57Single Answer

The main site of protein digestion is?

A
Mouth
B
Liver
C
Large intestine
D
Stomach and small intestine

Question 58Single Answer

Vitamins are required in diet because they?

A
Regulate body functions
B
Build muscles
C
Provide energy
D
Form bones

Question 59Single Answer

The major function of minerals is?

A
Energy production
B
Digestion only
C
Fat storage
D
Structural and regulatory roles

Question 60Single Answer

Deficiency of iodine causes?

A
Goitre
B
Scurvy
C
Rickets
D
Beriberi

Question 61Single Answer

The physical property of food mainly refers to?

A
Nutrient composition
B
Chemical reactions only
C
Texture, colour and viscosity
D
Microbial growth

Question 62Single Answer

Viscosity of a liquid food means?

A
Sweetness
B
Temperature
C
Salt content
D
Thickness or resistance to flow

Question 63Single Answer

Gel formation in food is mainly due to?

A
Minerals
B
Vitamins
C
Proteins and carbohydrates interaction
D
Water only

Question 64Single Answer

Emulsion in food is a mixture of?

A
Gas and solid
B
Protein and vitamin
C
Solid and gas
D
Two immiscible liquids

Question 65Single Answer

Example of natural emulsifier is?

A
Lecithin
B
Salt
C
Sugar
D
Starch

Question 66Single Answer

Browning of cut apple is due to?

A
Fermentation
B
Boiling
C
Freezing
D
Enzymatic reaction

Question 67Single Answer

The enzyme responsible for enzymatic browning is?

A
Amylase
B
Polyphenol oxidase
C
Protease
D
Lipase

Question 68Single Answer

Denaturation of protein means?

A
Formation of vitamins
B
Loss of natural structure of protein
C
Increase in sugar
D
Formation of minerals

Question 69Single Answer

Caramelization occurs in?

A
Sugars
B
Fats
C
Proteins
D
Minerals

Question 70Single Answer

pH of food indicates?

A
Acidity or alkalinity
B
Temperature
C
Colour
D
Texture

Question 71Single Answer

Acidic foods generally have pH?

A
Below 7
B
Above 7
C
Equal to 7
D
Above 14

Question 72Single Answer

Maillard reaction occurs between?

A
Fat and water
B
Vitamin and mineral
C
Sugar and protein
D
Acid and base

Question 73Single Answer

Which property determines food crispness?

A
Moisture content
B
Mineral content
C
Vitamin content
D
Protein type only

Question 74Single Answer

Water activity in food refers to?

A
Available water for microbial growth
B
Total water content
C
Frozen water
D
Bound minerals

Question 75Single Answer

Freezing point of pure water is?

A
0°C
B
100°C
C
50°C
D
-10°C

Question 76Single Answer

Boiling point of water is?

A
50°C
B
75°C
C
100°C
D
150°C

Question 77Single Answer

Starch gelatinization occurs when?

A
Protein is heated
B
Starch is heated in water
C
Fat is cooled
D
Sugar is frozen

Question 78Single Answer

Retrogradation in food is related to?

A
Protein breakdown
B
Starch crystallization after cooling
C
Vitamin loss
D
Fat oxidation

Question 79Single Answer

Oxidation of fats leads to?

A
Sweet taste
B
Fermentation
C
Gel formation
D
Rancidity

Question 80Single Answer

Rancidity in fats is caused by?

A
Water absorption
B
Protein loss
C
Oxidation and hydrolysis
D
Vitamin addition

Question 81Single Answer

Colloids in food are?

A
Pure substances
B
Only solids
C
Mixtures with dispersed particles
D
Only gases

Question 82Single Answer

Milk is an example of?

A
Solution
B
Pure compound
C
Colloid (emulsion)
D
Gas mixture

Question 83Single Answer

Surface tension is important in?

A
Cooking oils
B
Vitamin absorption
C
Foaming and emulsification
D
Mineral formation

Question 84Single Answer

Foam in food is formed by?

A
Liquid + solid
B
Solid + gas
C
Gas dispersed in liquid
D
Fat + mineral

Question 85Single Answer

Elasticity in food is mainly due to?

A
Sugar
B
Salt
C
Gluten proteins
D
Water only

Question 86Single Answer

Gluten is found in?

A
Rice
B
Potato
C
Maize
D
Wheat

Question 87Single Answer

The sweetness of sugar is a?

A
Chemical property
B
Microbial property
C
Biological property
D
Physical property

Question 88Single Answer

Fermentation in food is caused by?

A
Enzymes only
B
Microorganisms
C
Heat
D
Pressure

Question 89Single Answer

The chemical change in food usually involves?

A
Change in shape only
B
Formation of new substances
C
Change in size only
D
Change in temperature only

Question 90Single Answer

Hydrolysis in food refers to?

A
Breakdown using water
B
Heating process
C
Freezing process
D
Drying process

Question 91Single Answer

Protein coagulation occurs due to?

A
Cooling
B
Freezing
C
Heating
D
Fermentation

Question 92Single Answer

Colour change in food during cooking is mainly due to?

A
Mineral addition
B
Freezing
C
Water absorption
D
Chemical reactions

Question 93Single Answer

The main factor affecting food texture is?

A
Fat content
B
Vitamin content
C
Moisture and structure
D
Salt only

Question 94Single Answer

Crystallization in sugar syrup occurs when?

A
Sugar dissolves completely
B
Sugar molecules form crystals
C
Water evaporates completely
D
Fat melts

Question 95Single Answer

The ability of food to absorb water is called?

A
Fermentation
B
Oxidation
C
Hydration
D
Denaturation

Question 96Single Answer

Hygroscopic foods are those which?

A
Repel water
B
Are frozen
C
Are water insoluble
D
Absorb moisture from air

Question 97Single Answer

The main cause of food spoilage is?

A
Vitamins
B
Microorganisms and enzymes
C
Minerals
D
Proteins

Question 98Single Answer

Texture of bread is mainly due to?

A
Sugar
B
Salt
C
Gluten network
D
Fat only

Question 99Single Answer

Food swelling during cooking is due to?

A
Protein loss
B
Mineral loss
C
Vitamin gain
D
Water absorption

Question 100Single Answer

The chemical property of food mainly involves?

A
Colour and shape
B
Composition and reactions
C
Size only
D
Temperature only

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Latest MH SET Home Science Exam Question (Objective Questions), MCQ in English

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