On-line teaching and face-to-face teaching both are effective
D
Face-to-face teaching is less effective than online teaching
Question 2Single Answer
In order to solve the problem of aimlessness in education, we should develop -
A
democratic citizenship
B
centralized education
C
education
D
reform the administrative set-up
Question 3Single Answer
If a student misbehaves with other students in the class, the teacher should -
A
report the matter to the parents
B
punish him at the time of the morning assembly in the school
C
deal with him with sympathetic understanding
D
treat him with sympathy and understanding
Question 4Single Answer
How can a failed student be encouraged to study sincerely in the same class?
A
by teacher’s counseling
B
by psychological counseling
C
by guardian’s counseling
D
by Students’ Association
Question 5Single Answer
Our examination system is -
A
defective
B
without any defect
C
in the interest of the students
D
well-planned
Question 6Single Answer
Which Article in the Constitution deals with elementary education ?
A
Article 45
B
Article 370
C
Article 19
D
Article 226
Question 7Single Answer
For physically handicapped student of the school, there should be
A
proper facility for entering the class-room and toilet
B
proper arrangement for his food and lodging
C
arrangement for his free education
D
an arrangement for necessary equipments
Question 8Single Answer
A naughty student in the class is
A
foolish and dull
B
active and intelligent
C
unadjusted and unappreciated
D
rich and careless
Question 9Single Answer
Why is syllabus necessary in school ?
A
It helps in the proper functioning of the school
B
It makes the classroom education under control
C
A teacher can rule every work outside the class in a proper manner
D
All of the above are possible
Question 10Single Answer
If a seminar or conference is being conducted in your city concerning education, what will you do ?
A
I will take part in it without the permission of the Principal
B
I shall seek the permission of the Principal
C
I shall take leave from the school
D
I shall take no interest in it
Question 11Single Answer
Which of the following is/are the basic paradigms in classroom teaching?
A
Learning paradigm
B
Instructional paradigm
C
Both (a) and (b)
D
None of the above
Question 12Single Answer
Research is -
A
A purposeful, systematic activity
B
Conducted for purely academic purposes.
C
Conducted to answer questions about practical issues.
D
A random, unplanned process of discovery
Question 13Single Answer
Find the missing number in the following series.
8, 24, 12, ?, 18, 54
A
26
B
24
C
36
D
32
Question 14Single Answer
Find the missing number in the following series.
28, 33, 31, 36, ?, 39
A
30
B
32
C
33
D
34
Question 15Single Answer
The main governing body at the tertiary level of education in India is -
A
NCERT
B
CBSE
C
AICTE
D
UGC
Question 16Single Answer
Government established the University Grants Commission by an act of Parliament in the year
A
1980
B
1948
C
1950
D
1956
Question 17Single Answer
The term ecosystem was coined by -
A
Arthur Tansley
B
Al Gore
C
Mobius
D
Mobius
Question 18Single Answer
Who first used and defined Ecology in 1866?
A
H. Reiter
B
Haeckel
C
Charles Elton
D
Odum
Question 19Single Answer
ICT stands for -
A
Information and communication technology
B
Information controlled technology
C
Information capable technology
D
None of the above
Question 20Single Answer
Which of the following is also termed as multimedia education?
A
ICT supported education
B
ICT enabled education
C
ICT education
D
None of the above
Question 21Single Answer
Passage :
Direction: Study the table given below and answer question (The table consists of marks obtained by candidates in different subject) Marks obtained in different subjects by various candidates
Subjects (maximum marks)
Students
Maths
Chemistry
Physics
Geography
History
Computer Science
(150)
(130)
(120)
(100)
(100)
(100)
Ayush
90
50
90
60
70
80
Aman
100
80
80
40
80
70
Sajal
90
60
70
70
90
70
Rohit
80
65
80
80
60
60
Muskan
80
65
85
95
50
90
Tanvi
70
75
65
85
40
60
Tarun
65
35
50
77
80
80
What is the average of marks obtained by Aman for all subjects?
A
72
B
75
C
80
D
85
Question 22Single Answer
Passage :
Direction: Study the table given below and answer question (The table consists of marks obtained by candidates in different subjects) Marks obtained in different subjects by various candidates
Subjects (maximum marks)
Students
Maths
Chemistry
Physics
Geography
History
Computer Science
(150)
(130)
(120)
(100)
(100)
(100)
Ayush
90
50
90
60
70
80
Aman
100
80
80
40
80
70
Sajal
90
60
70
70
90
70
Rohit
80
65
80
80
60
60
Muskan
80
65
85
95
50
90
Tanvi
70
75
65
85
40
60
Tarun
65
35
50
77
80
80
What is the approximate percentage of marks obtained by Ayush?
A
62.8
B
72.5
C
75
D
74
Question 23Single Answer
Which is the main objective of research?
A
To review the literature
B
To summarize what is already known
C
To get an academic degree
D
To discover new facts or to make fresh interpretation of known facts
Question 24Single Answer
Sampling error decreases with the
A
decrease in sample size
B
increase in sample size
C
process of randomization
D
process of analysis
Question 25Single Answer
The principles of fundamental research are used in
A
action research
B
applied research
C
philosophical research
D
historical research
Question 26Single Answer
Users who use media for their own ends are indentified as
A
Passive audience
B
Active audience
C
Positive audience
D
Negative audience
Question 27Single Answer
Classroom communication can be described as
A
Exploration
B
Institutionalisation
C
Unsignified narration
D
Discourse
Question 28Single Answer
Ideological codes shape our collective
A
Productions
B
Perceptions
C
Consumptions
D
Creations
Question 29Single Answer
In communication, myths have power, but are
A
Uncultural.
B
Insignificant.
C
imprecise.
D
Unpreferred.
Question 30Single Answer
The first multi-lingual news agency of India was
A
Samachar
B
API
C
Hindustan Samachar
D
Samachar Bharati
Question 31Single Answer
Organisational communication can also be equated with
A
intra-personal communication
B
inter-personal communication
C
group communication
D
mass communication
Question 32Single Answer
If two propositions having the same subject and predicate terms are such that one is the denial of the other, the relationship between them is called
A
Contradictory
B
Contrary
C
Sub-contrary
D
Sub-alternation
Question 33Single Answer
Passage :
The rapid advancement of technology has profoundly altered the way we communicate. Social media platforms connect billions across the globe, fostering instant interaction and the sharing of information. However, this interconnectedness also presents challenges. The spread of misinformation can occur at an unprecedented rate, impacting public opinion and even real-world events. Critical thinking and media literacy are now more essential than ever to navigate this complex digital landscape and discern credible sources from falsehoods.
What is the main idea of this passage?
A
The benefits of social media for global communication
B
The challenges posed by the rapid advancement of technology on communication
C
The importance of social media platforms in connecting people
D
The necessity of critical thinking and media literacy in the digital age
Question 34Single Answer
Passage :
The rapid advancement of technology has profoundly altered the way we communicate. Social media platforms connect billions across the globe, fostering instant interaction and the sharing of information. However, this interconnectedness also presents challenges. The spread of misinformation can occur at an unprecedented rate, impacting public opinion and even real-world events. Critical thinking and media literacy are now more essential than ever to navigate this complex digital landscape and discern credible sources from falsehoods.
According to the passage, what is a challenge of increased technological interconnectedness?
A
Slower rates of communication
B
Difficulty in sharing information
C
The rapid spread of misinformation
D
A decrease in global interaction
Question 35Single Answer
Passage :
The rapid advancement of technology has profoundly altered the way we communicate. Social media platforms connect billions across the globe, fostering instant interaction and the sharing of information. However, this interconnectedness also presents challenges. The spread of misinformation can occur at an unprecedented rate, impacting public opinion and even real-world events. Critical thinking and media literacy are now more essential than ever to navigate this complex digital landscape and discern credible sources from falsehoods.
The word "discern" in the passage most closely means:
A
Ignore
B
Understand
C
Distribute
D
Create
Question 36Single Answer
Passage :
The rapid advancement of technology has profoundly altered the way we communicate. Social media platforms connect billions across the globe, fostering instant interaction and the sharing of information. However, this interconnectedness also presents challenges. The spread of misinformation can occur at an unprecedented rate, impacting public opinion and even real-world events. Critical thinking and media literacy are now more essential than ever to navigate this complex digital landscape and discern credible sources from falsehoods.
What can be inferred about the impact of misinformation?
A
It has no effect on public opinion
B
Its impact is limited to online discussions
C
It can influence public opinion and real-world events
D
It is easily controlled by social media platforms
Question 37Single Answer
Passage :
The rapid advancement of technology has profoundly altered the way we communicate. Social media platforms connect billions across the globe, fostering instant interaction and the sharing of information. However, this interconnectedness also presents challenges. The spread of misinformation can occur at an unprecedented rate, impacting public opinion and even real-world events. Critical thinking and media literacy are now more essential than ever to navigate this complex digital landscape and discern credible sources from falsehoods.
The author's tone in this passage can be best described as:
A
Optimistic
B
Neutral and informative
C
Highly critical
D
Humorous
Question 38Single Answer
Identify the fallacy in the following argument: "Alan is tall, dark and handsome and has blue eyes. Bill is also tall, dark and handsome".
A
Inconsistency
B
Weak analogy
C
Slippery slope
D
Hasty generalisation
Question 39Single Answer
Identify the number that occurs in the series 2, 10, 30, 68, 130, ....
(A)738
(B) 349
(C) 520
(D) 222
Choose the correct answer from the options given below:
A
A, B and C only
B
B, C and D only
C
A, C and D only
D
A, B and D only
Question 40Single Answer
Which of the following are essential requirements for the formation of photochemical SMOG?
(A) Carbon monooxide (CO)
(B) Nitrogen dioxide (NO2)
(C) Carbon dioxide (CO2)
(D) Volatile Organic Compounds (VOCs)
(E) Sunlight
Choose the most appropriate answer from the options given below:
A
A, B and D only
B
A, C and E only
C
B, C, D and E only
D
B, D and E only
Question 41Single Answer
Which of the following Indian universities were modelled on the lines of University of London?
(A) Calcutta
(B) Bombay
(C) Madras
(D) Andhra
(E) Mysore
Choose the correct answer from the options given below:
A
A, B & C only
B
B, C & D only
C
C, D & E only
D
A, B & D only
Question 42Single Answer
Given below are two statements:
Statement I: Internet is commonly used service on the World Wide Web
Statement II: HTTP is the protocol that web browsers and web servers use to communicate with each other over the Internet
In the light of the above statements, choose the correct answer from the options given below:
A
Both Statement I and Statement II are true
B
Both Statement I and Statement II are false
C
Statement I is true but Statement II is false
D
Statement I is false but Statement II is true
Question 43Single Answer
Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion (A): Teachers must encourage students to ask questions.
Reason (R): Asking questions can create curiosity and develop passion for learning
In light of the above statements, choose the most appropriate answer from the options given below
Choose the correct answer from below:
A
Both (A) and (R) are correct, and (R) is the correct explanation of (A)
B
Both (A) and (R) are correct, but (R) is not the correct explanation of (A)
C
(A) is correct but (R) is not correct
D
(A) is not correct but (R) is correct
Question 44Single Answer
Given below are two statements:
Statement I: Exploration is particularly useful when researchers lack a clear idea of the problems they will meet during the study
Statement II: Through exploration, researchers develop concepts more clearly, establish priorities, develop operational definitions, and improve the final research design
In light of the above statements, choose the correct answer from the options given below:
A
Both Statement I and Statement II are false
B
Both Statement I and Statement II are true
C
Statement I is false but Statement II is true
D
Statement I is true but Statement II is false
Question 45Single Answer
Which of the given learner characteristics are associated with field dependent (holistic/visual) learning style?
(i) Focusing on facts and principles
(ii) Relating concepts to personal experience
(iii) Formal interaction with teacher related to tasks at hand
(iv) Preferring to compete rather than cooperate
(v) Preferring to cooperate rather than compete
(vi) Perceiving global aspects of concepts and materials
Choose the correct answer from the options given below:
A
(i), (ii) and (iii)
B
(ii), (iii) and (v)
C
(ii), (v) and (vi)
D
(iv), (v) and (vi)
Question 46Single Answer
Teaching is best defined as?
A
Transmission of knowledge only
B
Memorization of facts
C
A process of facilitating learning
D
Examination process
Question 47Single Answer
The main objective of teaching is?
A
Controlling learners
B
Promoting learning
C
Increasing discipline only
D
Completing syllabus only
Question 48Single Answer
Memory level teaching mainly emphasizes?
A
Critical thinking
B
Evaluation
C
Creativity
D
Rote learning
Question 49Single Answer
Understanding level teaching focuses on?
A
Comprehension of ideas
B
Recall only
C
Guessing answers
D
Memorization only
Question 50Single Answer
Reflective level teaching promotes?
A
Copying answers
B
Higher order thinking
C
Simple recall
D
Dictation
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Home Science
Question 51Single Answer
When was the POSHAN abhiyaan launched ?
A
March 8, 2018
B
January 26, 2018
C
May 1, 2018
D
April 30, 2018
Question 52Single 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 53Single Answer
Vitamin D3 is also known as :
A
Retinol
B
Cholecalciferol
C
Tocopherol
D
Ergocalciferol
Question 54Single 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 55Single 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 56Single 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 57Single Answer
Any two immiscible liquid when mixed together form an :
A
Aerosol
B
Emulsion
C
Gel
D
Sol
Question 58Single 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 59Single 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 60Single 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 61Single 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 62Single 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 63Single 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 64Single 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 65Single 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 66Single 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 67Single 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 68Single 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 69Single Answer
Which of the following is a knit fabric that uses fine worsted yarns ?
A
Inlay
B
Zephyr
C
Intarsia
D
Shaker
Question 70Single 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 71Single 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 72Single 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 73Single Answer
Which nutrient provides the highest energy per gram?
A
Protein
B
Carbohydrate
C
Vitamins
D
Fat
Question 74Single 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 75Single Answer
Which vitamin is fat soluble?
A
Vitamin A
B
Vitamin B1
C
Vitamin C
D
Vitamin B12
Question 76Single 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 77Single Answer
Which mineral is essential for haemoglobin formation?
A
Calcium
B
Iron
C
Sodium
D
Potassium
Question 78Single Answer
Carbohydrates are mainly digested in?
A
Stomach
B
Liver
C
Large intestine
D
Mouth and small intestine
Question 79Single Answer
The process of breaking down food into absorbable forms is called?
A
Digestion
B
Metabolism
C
Absorption
D
Excretion
Question 80Single Answer
The main function of dietary fibre is?
A
Energy supply
B
Regulation of bowel movement
C
Muscle building
D
Hormone production
Question 81Single Answer
Proteins are made up of?
A
Fatty acids
B
Amino acids
C
Glucose
D
Nucleotides
Question 82Single Answer
Which organ produces bile?
A
Liver
B
Pancreas
C
Kidney
D
Stomach
Question 83Single Answer
Which vitamin deficiency causes night blindness?
A
Vitamin A
B
Vitamin D
C
Vitamin K
D
Vitamin E
Question 84Single Answer
The energy value of carbohydrates per gram is?
A
4 kcal
B
7 kcal
C
9 kcal
D
2 kcal
Question 85Single Answer
Enzymes are best described as?
A
Carbohydrates
B
Lipids
C
Vitamins
D
Biological catalysts
Question 86Single Answer
Which nutrient is most important for body building?
A
Proteins
B
Vitamins
C
Minerals
D
Water
Question 87Single Answer
Water in the body mainly functions as?
A
Solvent and transport medium
B
Structural component only
C
Energy source
D
Fat storage
Question 88Single Answer
Kwashiorkor is caused due to deficiency of?
A
Vitamin C
B
Protein
C
Iron
D
Iodine
Question 89Single Answer
Rickets is caused due to deficiency of?
A
Vitamin D
B
Vitamin A
C
Vitamin K
D
Vitamin B6
Question 90Single Answer
The process of metabolism includes?
A
Only digestion
B
Anabolism and catabolism
C
Only absorption
D
Only excretion
Question 91Single Answer
Which organ absorbs most nutrients?
A
Stomach
B
Small intestine
C
Large intestine
D
Liver
Question 92Single Answer
Glycogen is stored in?
A
Brain
B
Kidneys
C
Liver and muscles
D
Skin
Question 93Single Answer
The main function of carbohydrates is?
A
Hormone regulation
B
Blood formation
C
Energy supply
D
Bone formation
Question 94Single Answer
Lipids are primarily composed of?
A
Amino acids
B
Minerals
C
Glucose
D
Fatty acids and glycerol
Question 95Single Answer
Vitamin C is also known as?
A
Thiamine
B
Ascorbic acid
C
Riboflavin
D
Niacin
Question 96Single Answer
Which mineral is essential for thyroid function?
A
Iron
B
Iodine
C
Calcium
D
Zinc
Question 97Single Answer
The pH of pure water is?
A
0
B
14
C
7
D
5
Question 98Single Answer
The major source of energy in Indian diet is?
A
Carbohydrates
B
Vitamins
C
Proteins
D
Minerals
Question 99Single Answer
Essential fatty acids include?
A
Oleic acid only
B
Stearic acid
C
Palmitic acid
D
Linoleic acid
Question 100Single Answer
Which vitamin helps in blood clotting?
A
Vitamin A
B
Vitamin D
C
Vitamin C
D
Vitamin K
Question 101Single Answer
The process of energy release from food is called?
A
Digestion
B
Assimilation
C
Absorption
D
Respiration
Question 102Single Answer
Which nutrient is most calorie-dense?
A
Fat
B
Protein
C
Carbohydrate
D
Fibre
Question 103Single Answer
Balanced diet means?
A
Only proteins and fats
B
Only carbohydrates
C
Only vitamins
D
All nutrients in proper proportion
Question 104Single Answer
Mineral required for strong bones is?
A
Iron
B
Iodine
C
Sodium
D
Calcium
Question 105Single Answer
Vitamin B12 deficiency leads to?
A
Scurvy
B
Anemia
C
Rickets
D
Night blindness
Question 106Single Answer
The simplest form of carbohydrate is?
A
Glucose
B
Glycogen
C
Starch
D
Cellulose
Question 107Single Answer
The main site of protein digestion is?
A
Mouth
B
Liver
C
Large intestine
D
Stomach and small intestine
Question 108Single Answer
Vitamins are required in diet because they?
A
Regulate body functions
B
Build muscles
C
Provide energy
D
Form bones
Question 109Single Answer
The major function of minerals is?
A
Energy production
B
Digestion only
C
Fat storage
D
Structural and regulatory roles
Question 110Single Answer
Deficiency of iodine causes?
A
Goitre
B
Scurvy
C
Rickets
D
Beriberi
Question 111Single 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 112Single Answer
Viscosity of a liquid food means?
A
Sweetness
B
Temperature
C
Salt content
D
Thickness or resistance to flow
Question 113Single Answer
Gel formation in food is mainly due to?
A
Minerals
B
Vitamins
C
Proteins and carbohydrates interaction
D
Water only
Question 114Single 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 115Single Answer
Example of natural emulsifier is?
A
Lecithin
B
Salt
C
Sugar
D
Starch
Question 116Single Answer
Browning of cut apple is due to?
A
Fermentation
B
Boiling
C
Freezing
D
Enzymatic reaction
Question 117Single Answer
The enzyme responsible for enzymatic browning is?
A
Amylase
B
Polyphenol oxidase
C
Protease
D
Lipase
Question 118Single 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 119Single Answer
Caramelization occurs in?
A
Sugars
B
Fats
C
Proteins
D
Minerals
Question 120Single Answer
pH of food indicates?
A
Acidity or alkalinity
B
Temperature
C
Colour
D
Texture
Question 121Single Answer
Acidic foods generally have pH?
A
Below 7
B
Above 7
C
Equal to 7
D
Above 14
Question 122Single Answer
Maillard reaction occurs between?
A
Fat and water
B
Vitamin and mineral
C
Sugar and protein
D
Acid and base
Question 123Single Answer
Which property determines food crispness?
A
Moisture content
B
Mineral content
C
Vitamin content
D
Protein type only
Question 124Single Answer
Water activity in food refers to?
A
Available water for microbial growth
B
Total water content
C
Frozen water
D
Bound minerals
Question 125Single Answer
Freezing point of pure water is?
A
0°C
B
100°C
C
50°C
D
-10°C
Question 126Single Answer
Boiling point of water is?
A
50°C
B
75°C
C
100°C
D
150°C
Question 127Single Answer
Starch gelatinization occurs when?
A
Protein is heated
B
Starch is heated in water
C
Fat is cooled
D
Sugar is frozen
Question 128Single Answer
Retrogradation in food is related to?
A
Protein breakdown
B
Starch crystallization after cooling
C
Vitamin loss
D
Fat oxidation
Question 129Single Answer
Oxidation of fats leads to?
A
Sweet taste
B
Fermentation
C
Gel formation
D
Rancidity
Question 130Single Answer
Rancidity in fats is caused by?
A
Water absorption
B
Protein loss
C
Oxidation and hydrolysis
D
Vitamin addition
Question 131Single Answer
Colloids in food are?
A
Pure substances
B
Only solids
C
Mixtures with dispersed particles
D
Only gases
Question 132Single Answer
Milk is an example of?
A
Solution
B
Pure compound
C
Colloid (emulsion)
D
Gas mixture
Question 133Single Answer
Surface tension is important in?
A
Cooking oils
B
Vitamin absorption
C
Foaming and emulsification
D
Mineral formation
Question 134Single Answer
Foam in food is formed by?
A
Liquid + solid
B
Solid + gas
C
Gas dispersed in liquid
D
Fat + mineral
Question 135Single Answer
Elasticity in food is mainly due to?
A
Sugar
B
Salt
C
Gluten proteins
D
Water only
Question 136Single Answer
Gluten is found in?
A
Rice
B
Potato
C
Maize
D
Wheat
Question 137Single Answer
The sweetness of sugar is a?
A
Chemical property
B
Microbial property
C
Biological property
D
Physical property
Question 138Single Answer
Fermentation in food is caused by?
A
Enzymes only
B
Microorganisms
C
Heat
D
Pressure
Question 139Single 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 140Single Answer
Hydrolysis in food refers to?
A
Breakdown using water
B
Heating process
C
Freezing process
D
Drying process
Question 141Single Answer
Protein coagulation occurs due to?
A
Cooling
B
Freezing
C
Heating
D
Fermentation
Question 142Single Answer
Colour change in food during cooking is mainly due to?