List of top Food Science and Technology Questions asked in ICAR AIEEA (PG)

Match List-I with List-II.

List-I (Chemical Compound)	List-II (Source)
(A) Inulin	(I) Acacia tree
(B) Sodium Alginate	(II) Red algae
(C) Gum arabica	(III) Chicory root
(D) Carrageenan	(IV) Brown algae

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Food Product)	List-II (Type of Colloid)
(A) Curd	(I) Solution
(B) Butter	(II) Foam
(C) Vegetable soup	(III) Gel
(D) Whipped egg white	(IV) Water in oil emulsion

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Food Source)	List-II (Flavoring Compound)
(A) Banana	(I) Citral
(B) Lemon	(II) Allicin
(C) Almonds	(III) Isopentyl acetate
(D) Garlic	(IV) Benzaldehyde

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Vitamin)	List-II (Food Source)
(A) Vitamin A	(I) Meat and fish
(B) Vitamin C	(II) Milk
(C) Vitamin B₂	(III) Citrus fruits
(D) Vitamin B₁₂	(IV) Liver and fish oils

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Process / Enzyme)	List-II (Product)
(A) Enzymatic browning	(I) Pineapple
(B) Non enzymatic browning	(II) Papaya
(C) Bromelin	(III) Apple
(D) Papain	(IV) Bread

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Process)	List-II (Application)
(A) Ultrafiltration and reverse osmosis	(I) Skim milk
(B) Ultrafiltration and reverse osmosis	(II) Cheese whey
(C) Ultrafiltration and reverse osmosis	(III) Butter milk
(D) Ultrafiltration and reverse osmosis	(IV) Ghee residue

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Systematic Name)	List-II (Common Name)
(A) Dodecanoic	(I) Arachidonic
(B) cis-9-Octadecenoic	(II) Lauric
(C) cis-5, cis-8, cis-11, cis-14, cis-17 Eicosapentaenoic	(III) Oleic
(D) cis-5, cis-8, cis-11, cis-14 Eicosatetraenoic	(IV) EPA

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Critical \(a_w\))	List-II (Foods Generally Within the Range of \(a_w\))
(A) 0.87–0.80	(I) Rolled oats of 10% moisture
(B) 0.75–0.65	(II) Whole milk powder of 2%–3% moisture
(C) 0.60–0.50	(III) Pulses of 15%–17% moisture content
(D) 0.30–0.20	(IV) Pasta of 12% moisture content

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Electrical Properties)	List-II (Thermal Equivalent Properties)
(A) Voltage (V)	(I) Heat (Q)
(B) Resistance (Re)	(II) Heat flow (q)
(C) Current (i)	(III) Resistance \(\left(\frac{1}{AK}\right)\)
(D) Charge (Q)	(IV) Temperature (t)

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Systematic Name)	List-II (Common Name)
(A) Dodecanoic	(I) Arachidonic
(B) cis-9-Octadecenoic	(II) Lauric
(C) cis-5, cis-8, cis-11, cis-14, cis-17 Eicosapentaenoic	(III) Oleic
(D) cis-5, cis-8, cis-11, cis-14 Eicosatetraenoic	(IV) EPA

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Critical \(a_w\))	List-II (Foods within the Range)
(A) 0.87–0.80	(I) Rolled oats of 10% moisture
(B) 0.75–0.65	(II) Whole milk powder of 2%–3% moisture
(C) 0.60–0.50	(III) Pulses of 15%–17% moisture content
(D) 0.30–0.20	(IV) Pasta of 12% moisture content

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Electrical Properties)	List-II (Thermal Equivalent)
(A) Voltage (V)	(I) Heat (Q)
(B) Resistance (Re)	(II) Heat flow (q)
(C) Current (i)	(III) Resistance \(\left(\frac{1}{AK}\right)\)
(D) Charge (Q)	(IV) Temperature (t)

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Equipment)	List-II (Property)
(A) Hammer mill	(I) Grain shape
(B) Cyclone separator	(II) Impact
(C) Spiral separator	(III) Grain size
(D) Indented cylinder separator	(IV) Centrifugal force

Choose the correct answer from the options given below.

Match List-I with List-II.

List-I (Enzyme)	List-II (Organism)
(A) Glucose isomerase	(I) Bacillus polymyxa
(B) Proteases	(II) Trichoderma viride
(C) Beta amylase	(III) Streptomyces flavogriseus
(D) Cellulase	(IV) Aspergillus oryzae

Choose the correct answer from the options given below.

A characteristic cysteine loop in the structure of Enterotoxin is seen in the toxin produced by _______

The correct sequence (Chronology) of introduction of following Organizations/Standards/Regulations.
(A).FAO
(B).WHO
(C).JECFA
(D).CAC

The Environment ( Protection) Act 1986 the competent authority RCGM stands for _______

The leavening in Idli batter is primarily due to _______

Which one of the following is an objective of Primary waste water treatment?

Which one of the following statements is not true about the heat resistance of vegetative cells of bacteria?

Liquid flows in a pipe at a velocity of 5.47 f/s, what will be its velocity in m/min ?

Which one of the following is not a pigmented bacterium?

_______ are sexual spores of molds.

_______ ionizing rays/particles have residual radioactivity that is why these are not used in food preservation.

As per FSSA regulations working surfaces of vending carts shall be clean, hygienic, impermeable and easy to clean, and placed at least _______ from above ground.