1. Which of the following is true about turmeric?
a) Green rhizomes are boiled in water till a froth comes out and white fumes appear giving out a characteristic odour
b) The softness of the cooked rhizomes depends on the curing conditions and process
c) After drying, the turmeric hardens up
d) All of the mentioned
Discussion
Explanation: All the statements about turmeric are true.
2. The aromatic volatile components of spices are called _____
a) Spice Oil
b) Spice Fat
c) Spice Gel
d) Spice Paste
Discussion
Explanation: The aromatic volatile components of spices are called Spice Oil.
3. Statement 1: Spices along with spice oils are called Spice Oleoresins.
Statement 2: Spice Oleoresins are the concentrated liquid part of spices. They are obtained by solvent extraction of the dry spices and represent the characteristic aroma of the spices.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Spice Oleoresins are the concentrated liquid part of spices. They are obtained by solvent extraction of the dry spices and represent the characteristic aroma of the spices. They’re obtained by removal of solvent.
4. Spice oils are used in toothpastes and perfumes.
a) True
b) False
Discussion
Explanation: Spice oils are used in toothpastes and perfumes.
5. Statement 1: Oleoresins are used as flavouring agents in the food industry.
Statement 2: Hard, big pieces and clean ones fetch a premium price when it comes to turmeric.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both the statements are true.
6. Which of the following is a disadvantage of food processing?
a) Canning of food leads to loss of Vitamin C
b) Processed food adds empty calories to food constituting junk
c) Some chemicals make the human and animal cells grow rapidly which is unhealthy
d) All of the mentioned
Discussion
Explanation: All the given statements are true about the disadvantages of food processing
7. Which of the following is a performance parameter for the food industry?
a) Hygiene
b) Labour Used
c) Hygiene & Labour Used
d) None of the mentioned
Discussion
Explanation: Hygiene and labour used are both performance parameters for the food industry.
8. Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry.
Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.
a) True, False
b) True, True
c) False, False
d) False, True
Discussion
Explanation: Both the statements are true.
9. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?
a) Induces the synthesis of certain health promoting compounds
b) Resistance against pathogens
c) DNA damage
d) All of the mentioned
Discussion
Explanation: Ultra-violet C processing induces the synthesis of certain health promoting compounds and resistance against pathogens but excessive exposure can lead to DNA damage of cells of fruits/ vegetables.
10. Since excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback?
a) Reduce the exposure time to this process by combining two or more methods
b) There is no solution
c) All of the mentioned
d) None of the mentioned
Discussion
Explanation: By reducing the exposure time to UV-C process by combining two or more methods, this technique can be used