MCQOPTIONS
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MCQOPTIONS
This section includes 190 Mcqs, each offering curated multiple-choice questions to sharpen your Agriculture knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Which one of the following acid is present in rancid butter__________________? |
| A. | Propionic acid |
| B. | Pentanoic acid |
| C. | N-butyric acid |
| D. | Caprotic acid |
| Answer» D. Caprotic acid | |
| 2. |
Which one of the following acts as antioxidant ___________________? |
| A. | Vitamin E |
| B. | Vitamin D |
| C. | Vitamin C |
| D. | Vitamin A |
| Answer» B. Vitamin D | |
| 3. |
Which one of the following causes deficiency beriberi ___________________? |
| A. | Vitamin B-1 |
| B. | Vitamin D |
| C. | Vitamin C |
| D. | Vitamin D |
| Answer» B. Vitamin D | |
| 4. |
Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________? |
| A. | Chemist |
| B. | Nutritionist |
| C. | Food processor |
| D. | All the above |
| Answer» D. All the above | |
| 5. |
Which one of the following is a yellow, crystalline and water soluble compound_______________________? |
| A. | Riboflavin |
| B. | Niacin |
| C. | Cholecaliferol |
| D. | Folic acid |
| Answer» B. Niacin | |
| 6. |
Which one of the following is anti ripening agent___________________? |
| A. | 2,4,5 trichlorophenoxy acetic acid |
| B. | Meleic hydrazide |
| C. | Sulphur dioxide |
| D. | Sodium benzoate |
| Answer» B. Meleic hydrazide | |
| 7. |
Which one of the following is best flour improver ______________________? |
| A. | Cl2 |
| B. | ClO2 |
| C. | Benzoyl peroxide |
| D. | All the above |
| Answer» D. All the above | |
| 8. |
Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________? |
| A. | Lactic fermentation |
| B. | Acetic fermentation |
| C. | Alcoholic fermentation |
| D. | All the above |
| Answer» D. All the above | |
| 9. |
Which one of the following is associated with normal clotting of blood__________________? |
| A. | Vitamin C |
| B. | Vitamin D |
| C. | Vitamin K |
| D. | Tocopherol |
| Answer» D. Tocopherol | |
| 10. |
Which one of the following is commonly applied to plan order to destroy some enzyme systems prior to canning freezing or dehydration________________? |
| A. | Blanching |
| B. | Pasteurization |
| C. | Sterilization |
| Answer» B. Pasteurization | |
| 11. |
Which one of the following is synthetic flavour __________________? |
| A. | Esters |
| B. | Aldehydes |
| C. | Ketones |
| D. | All the above |
| Answer» E. | |
| 12. |
Which one of the following is the best known, most widely used food flavour enhancer_________________? |
| A. | Ether |
| B. | Alcohol |
| C. | Monosodium glutamic acid All the above |
| D. | All the above |
| Answer» D. All the above | |
| 13. |
Which one of the following is the climacteric ethylene producing fruit______________________? |
| A. | Lemon |
| B. | Grape |
| C. | Apple |
| D. | Lychee |
| Answer» D. Lychee | |
| 14. |
Which one of the following is the non-ethylene producing fruit______________________? |
| A. | Mango |
| B. | Banana |
| C. | Orange |
| D. | Pear |
| Answer» D. Pear | |
| 15. |
Which one of the following is the soluble vitamins______________________? |
| A. | Vitamin D |
| B. | Vitamin B |
| C. | Vitamin A |
| D. | Both a & c |
| Answer» E. | |
| 16. |
Which one of the following is thickening agent___________________? |
| A. | Agar |
| B. | Amylase |
| C. | Guar gum |
| D. | All the above |
| Answer» E. | |
| 17. |
Which one of the following is used as antioxidant____________________? |
| A. | DNA |
| B. | EDTA |
| C. | DT |
| D. | None of the above |
| Answer» B. EDTA | |
| 18. |
Which one of the following is water soluble vitamin ___________________? |
| A. | Vitamin B |
| B. | Vitamin E |
| C. | Vitamin K |
| D. | None of the above |
| Answer» B. Vitamin E | |
| 19. |
Which one of the following plays the role of a natural oxidants____________________? |
| A. | Vitamin A |
| B. | Vitamin C |
| C. | Vitamin E |
| D. | None of the above |
| Answer» D. None of the above | |
| 20. |
Which one of the following possesses banana like aroma______________________? |
| A. | Diacetyl |
| B. | Iso-amylacetate |
| C. | Nerol |
| D. | Ethyle buryrate |
| Answer» C. Nerol | |
| 21. |
Which type of bacteria grow best at refrigeration temperature 10°C_______________________? |
| A. | Thermophilic |
| B. | Psychrophilic |
| C. | Mesophilic |
| D. | All the above |
| Answer» C. Mesophilic | |
| 22. |
Which type of bacteria grow best at room temperature of 20____________________? |
| A. | Mesophilic |
| B. | Thermophilic |
| C. | Psychrophilic |
| D. | All the above |
| Answer» B. Thermophilic | |
| 23. |
Which type of bacteria grow best within the temperature range 55°C_____________________? |
| A. | Mesophilic |
| B. | Thermophilic |
| C. | Psychrophilic |
| D. | All the above |
| Answer» C. Psychrophilic | |
| 24. |
WHO recommended daily intake of calcium for adults is _____________________? |
| A. | 200-300 mg |
| B. | 300-400 mg |
| C. | 400-500 mg |
| D. | All the above |
| Answer» D. All the above | |
| 25. |
Who was the father of canning ______________________? |
| A. | Gay-Lussac |
| B. | Nicolas Appert |
| C. | Tomas |
| D. | Newton |
| Answer» C. Tomas | |
| 26. |
Wine is produced from_________________? |
| A. | Lemon |
| B. | Avocado |
| C. | Grapes |
| D. | Grape fruit |
| Answer» D. Grape fruit | |
| 27. |
Yoghurt,cheese, pickles are included in_________________? |
| A. | Fermented food |
| B. | Dehydrated food |
| C. | Simple food |
| D. | Preserved food |
| Answer» B. Dehydrated food | |
| 28. |
Which of the following is the method of food preservation ________________________? |
| A. | Smoking |
| B. | Drying |
| C. | Salting |
| D. | All the above |
| Answer» E. | |
| 29. |
Which is the flavour enhancer in meat products ______________________? |
| A. | Monosodium glutamate |
| B. | Sorbitol |
| C. | Lecithin |
| D. | None of the above |
| Answer» B. Sorbitol | |
| 30. |
When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called _________________? |
| A. | Mail lard reaction |
| B. | Caramalization |
| C. | Browning |
| D. | Purification |
| Answer» C. Browning | |
| 31. |
When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________? |
| A. | Pinkish |
| B. | Brownish |
| C. | Bright red |
| D. | Red |
| Answer» E. | |
| 32. |
Vitamin C is called___________________? |
| A. | Malic acid |
| B. | Citric acid |
| C. | Ascorbic acid |
| D. | Trataric acid |
| Answer» D. Trataric acid | |
| 33. |
Vitamin A deficiency result in___________________? |
| A. | Xeroderma |
| B. | Xerophthalmia |
| C. | Conical ulceration |
| D. | All the above |
| Answer» E. | |
| 34. |
Vinegar is a product of_____________________? |
| A. | Lactic fermentation |
| B. | Acetic fermentation |
| C. | Alcoholic fermentation |
| D. | Non of the above |
| Answer» C. Alcoholic fermentation | |
| 35. |
Undesirable flavor in the food during storage is due to___________________? |
| A. | Prooxidants |
| B. | Antioxidants |
| C. | Rancidity |
| D. | None of the above |
| Answer» D. None of the above | |
| 36. |
Tyndallization is more reliable than_____________________? |
| A. | Sterilization |
| B. | Pasteurization |
| C. | Blanching |
| D. | non of these |
| Answer» B. Pasteurization | |
| 37. |
Transminase is an example of______________________? |
| A. | Hydrolases enzyme |
| B. | Oxireductases enzyme |
| C. | Ligase enzyme |
| D. | Transferases enzyme |
| Answer» E. | |
| 38. |
To prevent the growth of molds in bread ind other backed food which preservative is used___________________? |
| A. | Sodium acetate |
| B. | Potassium acetate |
| C. | Calcium acetate |
| D. | All the above |
| Answer» E. | |
| 39. |
To prevent deterioration of food from microorganisms which one of the following preservatives are used _____________________? |
| A. | NaCl |
| B. | Sulpher dioxide |
| C. | Nitrate |
| D. | All the above |
| Answer» E. | |
| 40. |
To make light cakes, biscuits and muffins which leavening agent is used___________________? |
| A. | Silicoaluminate |
| B. | Magnesium carbonate |
| C. | Phosphate salts |
| D. | All the above |
| Answer» D. All the above | |
| 41. |
The world’s food is lost by microbial spoilage upto the extent of___________________? |
| A. | One-half |
| B. | One-fourth |
| C. | One-fifth |
| D. | One-third |
| Answer» D. One-third | |
| 42. |
The used of additives per person per year amounts to about_____________________? |
| A. | 5 g |
| B. | 10 g |
| C. | 15 g |
| D. | None of the above |
| Answer» C. 15 g | |
| 43. |
The term used to denote both sensation and the substance is________________________? |
| A. | Taste |
| B. | Aroma |
| C. | Flavor |
| D. | All the above |
| Answer» D. All the above | |
| 44. |
The storage life of Orange at 34ºF with R.H of 90% is_______________________? |
| A. | 2-6 weeks |
| B. | 4-8 weeks |
| C. | 8-12 weeks |
| D. | 12-14 weeks |
| Answer» D. 12-14 weeks | |
| 45. |
The storage life of honey at 31ºF with R.H of 90% is__________________? |
| A. | 4 months |
| B. | 6 months |
| C. | 8 months |
| D. | 12 months |
| Answer» E. | |
| 46. |
The storage life of mushroom at 35ºF with R.H of 90% is___________________? |
| A. | 1-2 days |
| B. | 2-4 days |
| C. | 3-5 days |
| D. | 6 days |
| Answer» D. 6 days | |
| 47. |
The storage life of mangoes at 50ºF with R.H of 90% is__________________? |
| A. | 1-2 weeks |
| B. | 2-3 weeks |
| C. | 2-4 weeks |
| D. | 4-6 weeks |
| Answer» B. 2-3 weeks | |
| 48. |
The storage life of onions at 32ºF with R.H of 75% is__________________? |
| A. | 2-4 months |
| B. | 4-6 months |
| C. | 6-8 months |
| D. | 8-10 months |
| Answer» C. 6-8 months | |
| 49. |
The storage life of grapes at 32ºF with R.H of 90% is_____________________? |
| A. | 1-2 weeks |
| B. | 2-4 weeks |
| C. | 3-8 weeks |
| D. | 5-6 weeks |
| Answer» C. 3-8 weeks | |
| 50. |
The storage life of grape fruit at 50ºF with R.H of 90% is _____________________? |
| A. | 2-3 weeks |
| B. | 4-6 weeks |
| C. | 4-8 weeks |
| D. | 10 weeks |
| Answer» B. 4-6 weeks | |