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- Question 1 of 17
Among the following fatty acids, which group is known as essential fatty acids?CorrectIncorrect
- Question 2 of 17
The important role of carotenoids in the human diet is their ability to serve as precursors ofCorrectIncorrect
- Question 3 of 17
Which one of the following microorganisms is used in the preparation of bread?CorrectIncorrect
- Question 4 of 17
Which one of the microorganisms given below is NOT RESPONSIBLE for ropy or stringy fermentation of milk?CorrectIncorrect
- Question 5 of 17
A mild heat treatment of foods that destroys pathogens and extends its shelf life is calledCorrectIncorrect
- Question 6 of 17
The most common and least expensive plastic film used for packaging of solid food materials isCorrectIncorrect
- Question 7 of 17
Reassociation of amylose and formation of crystalline structure upon cooling of cooked starch solution is termed asCorrectIncorrect
- Question 8 of 17
Thermal destruction of microorganisms follows a kinetics ofCorrectIncorrect
- Question 9 of 17
Which one of the following is NOT A CORRECT statement?CorrectIncorrect
- Question 10 of 17
Make the correct match of the food constituents in Group I with their nature given in Group II.
Group I Group II
P) Ascorbic Acid 1) Sugar
Q) Phenyl alanine 2) Chelate
R) Dextrose 3) Amino Acid
S) Haemoglobin 4) AntioxidantCorrectIncorrect
- Question 11 of 17
Make the correct match of the fermented food products in Group I with the microorganisms in Group II.
Group I Group II
P) Yoghurt 1) Lactobacillus acidophilus and Lactobacillus delbrueckii
Q) Cheese 2) Leuconostoc mesenteroides and Lactobacillus plantarum
R) Sauerkraut 3) Lactobacillus delbrueckii and Streptococcus thermophillus
S) Kefir 4) Lactobacillus casei and Streptococcus thermophillusCorrectIncorrect
- Question 12 of 17
Thermal death time (TDT) of Clostridium botulinum at 121 degreeC is 2.78 min with a z-value of 10 degreeC. The TDT of the microorganism at 116 degreeC (in min) isCorrectIncorrect
- Question 13 of 17
Make the correct match between specific food processing operations in Group I with their mechanism of action in Group II.
Group I Group II
P) Ball Mill 1) Compression and shear
Q) Roller Mill 2) Pressure bursting
R) Flash Peeling 3) Friction and shear
S) Abrasive Peeling 4) Impact and shearCorrectIncorrect
- Question 14 of 17
650 g of a wet food containing 405 g water is dried in a tray dryer to a final moisture content of 6.8 % (dry basis). It is observed that the drying process occurs under constant rate period and it takes 8 h.Initial moisture content (in percentage) of the food on wet basis isCorrectIncorrect
- Question 15 of 17
650 g of a wet food containing 405 g water is dried in a tray dryer to a final moisture content of 6.8 % (dry basis). It is observed that the drying process occurs under constant rate period and it takes 8 h.The rate of drying (in kg/h) isCorrectIncorrect
- Question 16 of 17
The total solids content in a milk sample is 18 %. It is desired to produce 1000 kg of sweetened condensed milk (SCM) having 40 % sugar, 25 % moisture and rest milk solids.What is the ‘Sugar Ratio’ (in percentage) in the SCM in terms of sugar and water content in the final product?CorrectIncorrect
- Question 17 of 17
The total solids content in a milk sample is 18 %. It is desired to produce 1000 kg of sweetened condensed milk (SCM) having 40 % sugar, 25 % moisture and rest milk solids.If the ‘Concentration Degree’ is 2.5, the amount of sugar added in kg in the milk sample isCorrectIncorrect