AP PGECET 2024 Food Technology Question Paper with Answer Key PDF

Question 1:

Zeaxanthin is a

• (1) Bacteriochlorophyll
• (2) Carotenoid
• (3) Steroid
• (4) Protein

The disease pellagra is due to a deficiency of

• (1) Vitamin C
• (2) Biotin
• (3) Folic acid
• (4) Niacin

Enantiomers are

• (1) Stereoisomers that are non-superimposable mirror images
• (2) Optical isomers that are superimposable mirror images
• (3) Stereoisomers that are non-superimposable and non-mirror images
• (4) Isomers which differ in their configuration around a single carbon atom

Rhombic plate like osazones are formed by

• (1) Glucose
• (2) Galactose
• (3) Maltose
• (4) Sucrose

Which of the following is true about the rancidity?

• (1) Oxidation of oil present in food
• (2) Reduction of oil present in food
• (3) Oxidation of sugars present in food
• (4) Reduction of sugars present in food

The chemical formula of oleic acid is

• (1) C\(_{18}\)H\(_{32}\)O\(_2\)
• (2) C\(_{18}\)H\(_{34}\)O\(_2\)
• (3) C\(_{17}\)H\(_{34}\)O\(_2\)
• (4) C\(_{17}\)H\(_{32}\)O\(_2\)

Which among these is an index organism to find the efficacy of pasteurization is

• (1) Staphylococcus aureus
• (2) Mycobacterium tuberculosis
• (3) Escherichia coli
• (4) Bacillus cereus

The most abundant naturally occurring non-essential amino acid present in human body is

• (1) Glutamine
• (2) Histidine
• (3) Leucine
• (4) Threonine

Which of the following is true about the myoglobin?

• (1) Present in skeletal and cardiac muscle
• (2) Present only in kidneys
• (3) Present only in liver
• (4) Present only in brain

...... is involved in vitamin A metabolism

• (1) Tannins
• (2) Beta Carotene
• (3) Chlorophyll
• (4) Anthocyanins

Linalool is a

• (1) Monoterpene
• (2) Diterpene
• (3) Triterpene
• (4) Tetraterpene

Identify the non-polar aliphatic amino acid

• (1) Tryptophan
• (2) Serine
• (3) Histidine
• (4) Valine

Cellulose is a polymer of

• (1) Branched chain of glucose monomers joined by \(\beta\) 1-4 glycosidic linkages
• (2) Unbranched chain of glucose monomers joined by \(\beta\) 1-4 glycosidic linkages
• (3) Branched chain of glucose monomers joined by \(\alpha\) 1-4 glycosidic linkages
• (4) Unbranched chain of glucose monomers joined by \(\alpha\) 1-4 glycosidic linkages

Ceramides are

• (1) Protein synthesized by endoplasmic reticulum
• (2) Sphingolipid synthesized by endoplasmic reticulum
• (3) Carbohydrate synthesized by endoplasmic reticulum
• (4) Sphingolipid synthesized by Golgi apparatus

Which of the following is the precursor of testosterone?

• (1) Cholesterol
• (2) Terpenoid
• (3) Thyroxine
• (4) Glucose

In an \(\alpha\)-helix hydrogen bonds are present

• (1) Between chains that run side by side
• (2) Only between amino acids of opposite charge
• (3) Within a single chain
• (4) Between polar amino acid and water

Which of the following has the lowest melting point?

• (1) Fatty acids with sites of unsaturation with \(cis\) double bonds
• (2) Fatty acids with sites of unsaturation with \(trans\) double bonds
• (3) Fatty acids with no sites of unsaturation
• (4) Fatty acids with longer hydrophobic tails

Which of the following is not true about the following?

• (1) Chlorophyll ‘b’ contains aldehyde groups in their side chains
• (2) Chlorophyll ‘a’ contains methyl groups in their side chains
• (3) Chlorophyll ‘a’ contains aldehyde groups in their side chains
• (4) Chlorophyll ‘a’ and chlorophyll ‘b’ contains the metal ion magnesium

The major component of bee wax is

• (1) Triacontanoylpalmitate
• (2) Tripalmitate
• (3) Contanoyl acetate
• (4) Diconanoylpalmitate

Identify the amino acid with imino acid group

• (1) Histidine
• (2) Glycine
• (3) Alanine
• (4) Proline

The component of coenzyme A is

• (1) Folic acid
• (2) Biotin
• (3) Pantothenic acid
• (4) Pyridoxine

Polyphenol oxidase is an enzyme that leads to

• (1) Enzymatic browning of fruits and vegetables
• (2) Enzymatic conversion of proteins into fats in fruits
• (3) Enzyme that protects the fruits taste
• (4) Enzyme that is used for artificial ripening of fruits

Kwashiorkor is a nutritional deficiency disorder occurs due to lack of ......... in diet

• (1) Fats
• (2) Carbohydrates
• (3) Minerals
• (4) Proteins

Adding micronutrients deliberately to the food products that are in deficit in the diet of a given population so as to correct or prevent identified deficiency and improve the health of individuals is known as

• (1) Food fortification
• (2) Food fruitification
• (3) Food rancidity
• (4) Food blanching

Microorganisms destroyed using thermal methods follows which order kinetics

• (1) Zero order
• (2) Second order
• (3) First order
• (4) Both zero order and first order

Clostridium botulinum is a

• (1) Gram negative, spherical-shaped, spore forming, aerobic bacteria
• (2) Gram positive, rod-shaped, spore forming, anaerobic motile bacteria
• (3) Gram positive, rod-shaped, non-spore forming bacteria
• (4) Gram positive, spherical-shaped, anaerobic, non-motile bacteria

Aflatoxins are produced by

• (1) Aspergillus flavus
• (2) Shigella dysenteriae
• (3) Salmonella typhimurium
• (4) Escherichia coli

Sauerkraut is a

• (1) Fermented product of cabbage
• (2) Fermented product of garlic
• (3) Fermented product of potato
• (4) Fermented product of onions

....... is the portion of the growth curve where rapid growth of bacteria is observed

• (1) Lag phase
• (2) Logarithmic phase
• (3) Stationary phase
• (4) Decline phase

Which of the following is true about tannins

• (1) FeCl\(_3\) test is used to detect tannins
• (2) Salkowski’s test is used to detect tannins
• (3) Libermann-Buchard’s test is used to detect tannins
• (4) Biuret test is used to detect tannins

Which bacteria gives a positive reaction towards methyl red test

• (1) Enterobacter aerogenes
• (2) Escherichia coli
• (3) Aspergillus niger
• (4) Klebsiella pneumoniae

Which of the statements is true about the structure of fungi

• (1) Chitinous cell walls, plasma membranes containing ergosterol, and 80S rRNA
• (2) Non-chitinous cell walls, plasma membranes containing ergosterol, and 70S rRNA
• (3) Chitinous cell walls, plasma membranes containing sugars, and 70S rRNA
• (4) No cell walls and plasma membranes

In Gram's staining technique, which acts as a mordant

• (1) Alcohol
• (2) Iodine
• (3) Saffranine
• (4) Crystal violet

Mycolic acid is a characteristic feature of

• (1) Mycobacterium tuberculosis
• (2) Staphylococcus aureus
• (3) Salmonella typhimurium
• (4) Bacillus subtilis

Identify the correct sequence of products during wine preparation

• (1) Glucose \(\rightarrow\) pyruvic acid \(\rightarrow\) acetaldehyde \(\rightarrow\) ethyl alcohol
• (2) Glucose \(\rightarrow\) acetaldehyde \(\rightarrow\) pyruvic acid \(\rightarrow\) ethyl alcohol
• (3) Glucose \(\rightarrow\) acetaldehyde \(\rightarrow\) ethyl alcohol
• (4) Glucose \(\rightarrow\) pyruvic acid \(\rightarrow\) ethyl alcohol

Acetobacter aceti is used in the preparation of

• (1) Beer
• (2) Vinegar
• (3) Cheese
• (4) Soya sauce

Acid fast staining method includes which of the following

• (1) Methyl red
• (2) Safranine
• (3) Crystal violet
• (4) Carbol fuchsin

Which is important to create an effective food safety management system

• (1) Hazard analysis and critical control points
• (2) Hazard approval and crucial contain points
• (3) Hazard analysis and critical common perspectives
• (4) Hazard analysis and critical common points

Which of the following is true ISO 22000

• (1) ISO 22000 is a policy developed to promote industries excluding food industry
• (2) ISO 22000 requires that the food safety policy be supported by measurable objectives rather than being used as a framework for establishing objectives
• (3) ISO 22000 is a policy equivalent to ISO 9001
• (4) ISO 22000 is policy developed to promote leather industry

National Food Laboratory, Ghaziabad is

• (1) No accreditation is required
• (2) Accredited by National Accreditation Board of Testing and Calibration Laboratories and
• (3) Recognized by Food Safety and Standards authority of India
• (4) Accredited by Council of Scientific and Industrial Research

Consumer Protection Act was established in

• (1) 1988
• (2) 1986
• (3) 1980
• (4) 1978

The length of time a food can be kept under stated storage conditions while maintaining its optimum safety and quality is known as

• (1) Shelf life
• (2) Half life
• (3) Median life
• (4) Mean life

Prevention of Food Adulteration Act was established in

• (1) 1964
• (2) 1954
• (3) 1974
• (4) 1984

The Recommended Dietary Allowance of vitamin E is

• (1) 15 mg per day
• (2) 50 mg per day
• (3) 55 mg per day
• (4) 60 mg per day

Identify the probiotic bacteria

• (1) Bifidobacterium longum
• (2) Mycobacterium tuberculosis
• (3) Rhizobium leguminosarum
• (4) Campylobacter jejuni

Isoflavone is a

• (1) Terpenoid
• (2) Phytoestrogen
• (3) Saponin
• (4) Vitamin B12

In kidneys, Vitamin D is converted into 1, 25 dihydroxyvitamin D through

• (1) Carboxylation
• (2) Nitration
• (3) Deamination
• (4) Hydroxylation

In accordance to the FSSAI rules, the following comes under class II preservatives

• (1) Honey
• (2) Vinegar
• (3) Edible vegetable oil
• (4) Sorbic acid including its salts

....... conditions are considered as high temperature short time pasteurization of heating milk

• (1) 71.7°C for 15 seconds
• (2) 71.7°C for 15 minutes
• (3) 71.7°C for 60 seconds
• (4) 71.7°C for 30 minutes

The dimensions of kinematic viscosity are

• (1) L\(^2\)T\(^{-1}\)
• (2) L\(^1\)T\(^{-1}\)
• (3) L\(^2\)T\(^{-2}\)
• (4) L\(^1\)T\(^{-2}\)

Cod liver oil is rich in

• (1) Omega-3 fatty acids
• (2) Palmitic acid
• (3) Oleic acid
• (4) Linolenic acid

Rumenic acid is a

• (1) Conjugated hexadecenoic acid
• (2) Conjugated heptadecenoic acid
• (3) Conjugated linoleic acid
• (4) Conjugated decadienoic acid

Alpha tocopherol contains

• (1) Three methyl groups attached to chromanol ring
• (2) One methyl group attached to chromanol ring
• (3) Eight methyl groups attached to chromanol ring
• (4) No methyl group attached to chromanol ring

A glucosinolate present in white mustard

• (1) Sinaplin
• (2) Cobalamin
• (3) Thiamine
• (4) Aspargine

Codex Alimentarius Commission is an international food standard commission

• (1) Established by FSSAI
• (2) Established by HACCP
• (3) Jointly established by Food and Agriculture Organization and the World Health Organization
• (4) Jointly established by FSSAI and HACCP

Blanching is a unit operation commonly used in vegetable processing is

• (1) Chemical method to remove antioxidants from vegetables
• (2) Heat sterilization method to inactivate deleterious enzymes prior to canning, freezing and drying
• (3) Chilling method to remove water content from vegetables
• (4) Moisturization method to increase fortification of vegetables

Identify the descending order of the fatty acids in the refined corn oil

• (1) PUFA > MUFA > SFA
• (2) SFA > PUFA > MUFA
• (3) PUFA > SFA > MUFA
• (4) SFA > MUFA > PFA

Corn gluten meal is a by-product of

• (1) Wet milling of maize
• (2) Wet milling of cabbage
• (3) Wet milling of banana
• (4) Wet milling of mangoes

Beta-lactoglobulin is a major whey protein absent in

• (1) Camel’s milk
• (2) Cow’s milk
• (3) Goat’s milk
• (4) Cow’s milk and Goat’s milk

The formula for Newton’s law of cooling is

• (1) T(t) = (Tₒ - Tₛ) e^kt
• (2) T(t) = Tₛ + (Tₒ - Tₛ)
• (3) T(t) = Tₛ + (Tₒ - Tₛ) e^kt
• (4) T(t) = Tₛ + (Tₒ - Tₛ) e^kt

Indian Institute of Millets Research is located in

• (1) Visakhapatnam, Andhra Pradesh
• (2) Bengaluru, Karnataka
• (3) Hyderabad, Telangana
• (4) Chennai, Tamilnadu

Scientific name of black gram

• (1) Vigna mungo
• (2) Vigna radiata
• (3) Cicer arietinum L.
• (4) Cajanus cajan

Hordeum vulgare is commonly known as

• (1) Wheat
• (2) Jowar
• (3) Barley
• (4) Red gram

Which of the following is used as sugar substitute in candies

• (1) Ribitol
• (2) Xylitol
• (3) Inositol
• (4) Mannitol

Which is known as invert sugar

• (1) Glucose
• (2) Fructose
• (3) Sucrose
• (4) Maltose

The only carbohydrate which does not have any chiral carbon atoms is

• (1) Dihydroxyacetone
• (2) Erythrose
• (3) Erythrulose
• (4) Glyceraldehyde

Palmitic acid has

• (1) 28 carbon atoms
• (2) 32 carbon atoms
• (3) 8 carbon atoms
• (4) 16 carbon atoms

Marmalade is a

• (1) Milk preserved product
• (2) Sugar and juice preserved product
• (3) Yeast preserved product
• (4) Bacterial preserved product

The percentage of cinnamaldehyde in the essential oil of cinnamon bark

• (1) 50
• (2) 10
• (3) 20
• (4) 90

Which of the following is not a millet

• (1) Quinoa
• (2) Bajra
• (3) Kangni
• (4) Jowar

Enzymatic tenderization of meat uses

• (1) Hydrolytic enzymes
• (2) Lipolytic enzymes
• (3) Glycolytic enzymes
• (4) Proteolytic enzymes

As per the FSSAI, the specification of total soluble solids in jam is

• (1) 65%
• (2) 10%
• (3) 45%
• (4) 5%

Which among the following are food adulterants

• (1) Methane
• (2) Hexane
• (3) Ethylene
• (4) Octane

Pulsed electric field technology is useful in

• (1) Food preservation
• (2) Food fortification
• (3) Food rancidity
• (4) Food adulteration

The colour of star ruby grapefruit is due to

• (1) Quercetin
• (2) Resveratrol
• (3) Ellagic acid
• (4) Lycopene

Sublimation is a process of converting

• (1) Solid to gaseous state
• (2) Gaseous to liquid state
• (3) Liquid to solid state
• (4) Solid to solid state

The fat content is in the range (high to low) of

• (1) Whole milk > butter milk > skimmed milk
• (2) Skimmed milk > butter milk > whole milk
• (3) Butter milk > whole milk > skimmed milk
• (4) Skimmed milk > whole milk > butter milk

Which of the following statements is true about 'water in oil' emulsion

• (1) Water will be the dispersion medium and oil will be the dispersion phase
• (2) Both water and oil will be the dispersion phases
• (3) Water will be the dispersion phase and oil will be the dispersion medium
• (4) Both water and oil will be the dispersion medium

Foodborne pathogenic bacteria, Escherichia coli O157:H7, produces

• (1) Shiga toxin
• (2) Mycotoxin
• (3) Aflatoxin
• (4) Ricin

The maximum permissible limit of machine generating electron beams in food industry to inactivate microorganisms is

• (1) 10 MeV
• (2) 25 MeV
• (3) 50 MeV
• (4) 100 MeV

The water activity range required for bacterial growth

• (1) 1 to 0.75
• (2) 10 to 15
• (3) 15 to 25
• (4) 25 to 30

Pectin is

• (1) Anionic polysaccharide
• (2) Cationic polysaccharide
• (3) Amino acid
• (4) Hormone

Bottom fermenting yeasts produce larger beers at temperatures

• (1) < 15°C
• (2) > 15°C
• (3) ≥ 25°C
• (4) ≥ 35°C

Food rheology is a study of

• (1) Bacteria in food materials
• (2) Fungus in food materials
• (3) Deformation and flow of foods under well-defined conditions
• (4) Molds in food materials

Venturi meter works on

• (1) Bernoulli’s principle
• (2) Pythagoras principle
• (3) Sherwood number
• (4) Biot number

The enthalpy of evaporation is a function of

• (1) Weight
• (2) Humidity
• (3) Temperature
• (4) Density

The vapor pressure of water in a solution is always ......... the vapor pressure of pure water, when the temperature
of both the solution and solvent are the same with the same external pressure acting over them

• (1) Lower than the vapor pressure of pure water
• (2) Higher than the vapor pressure of pure water
• (3) Equal to the vapor pressure of pure water
• (4) Perpendicular to the vapor pressure of pure water

Extrusion cooking is a

• (1) Low temperature short time process
• (2) High temperature long time process
• (3) High temperature short time process
• (4) Low temperature long time process

The possible relationship between relative centrifugal force and rotations per minute

• (1) g = rpm² × r × 1.118 × 10⁻⁵
• (2) g = rpm² × r × 1.118 × 10⁻⁵
• (3) g = rpm² × r
• (4) g = rpm² × r² × 1.118 × 10⁻⁷

In food process engineering, the unsteady state of conductive heat transfer states that

• (1) The changes in temperature depend only on the position
• (2) The changes in temperature depend not only on the position but also on the time
• (3) No changes in temperature
• (4) The changes in temperature depend only on the time

What happens when electromagnetic field is applied to the food materials containing water

• (1) The water molecules orient themselves according to the polarity of the field
• (2) The water molecules orient attains random orientation
• (3) The water molecules evaporate during the process
• (4) The water molecules orient did not show any polarity

During microwave processing of food materials

• (1) Microwave energy itself is a thermal energy
• (2) Heating is a consequence of light energy in a microwave
• (3) No interactions between microwave energy and dielectric properties of food materials
• (4) Heating is a consequence of interactions between microwave energy and dielectric properties of food materials

Milling process is linked to

• (1) Expansion
• (2) Size reduction
• (3) Crystallization
• (4) Extrusion

The process of food preservation using drying technique

• (1) Reduces water activity
• (2) Increases water activity
• (3) No change in water activity
• (4) No relation to water activity

Gerber centrifuge is used to

• (1) Measure protein content in milk
• (2) Measure carbohydrate content in milk
• (3) Measure fat content in milk
• (4) Measure bacteria in milk

A dimensionless number which approximates the ratio of buoyancy force to viscous force is

• (1) Grashof number
• (2) Sherwood number
• (3) Schmidt number
• (4) Reynolds number

A low Biot number < 0.2 means

• (1) Thermal conductivity of the object is low
• (2) Thermal conductivity of the object does not change
• (3) Thermal conductivity of the object is high
• (4) Thermal radiation of the object is high

Specific heat is

• (1) The quantity of heat that is gained or lost by a unit mass of product to accomplish a unit change in temperature, without a change in state
• (2) The quantity of heat gained by a product with a change in state
• (3) The quantity of heat lost by a product with a change in state
• (4) The quantity of heat neither gained nor lost by a product

Plasmid is a

• (1) Protein present in flagella of bacteria
• (2) Outer membrane protein of bacteria
• (3) Extrachromosomal DNA present in bacteria
• (4) Lipopolysaccharide layer protein of bacteria

Identify the correct match related to pyrometer

• (1) High Pressure
• (2) High Temperature
• (3) High Humidity
• (4) Low Pressure

In steady state conditions, the flow behavior is characterized by

• (1) Stress alone
• (2) Deformation rate alone
• (3) Independent of stress and deformation rate
• (4) Both stress and deformation rate

Which of the following statements is not correct

• (1) Prokaryotes lack Golgi apparatus
• (2) Prokaryotes contain 70S ribosome
• (3) Transcription and translation occur in cytoplasm of prokaryotes
• (4) The genetic material in prokaryotes is surrounded by nuclear membrane

A bacterial culture contained 32 × 10⁶ cells after 2.5 hours of exponential growth. If the doubling time was 30 minutes, what was the initial population number in this culture?

• (1) 20 × 10⁶ cells
• (2) 40 × 10⁵ cells
• (3) 16 × 10⁶ cells
• (4) 10 × 10⁵ cells

....... stain is used to detect endospores

• (1) Crystal violet
• (2) Malachite green
• (3) Eosin
• (4) Carbol Fuchsin

Triticale is a hybrid of

• (1) Wheat and rye
• (2) Oat and rye
• (3) Millet and wheat
• (4) Rice and wheat

Fatty acid important for brain development

• (1) Palmitic acid
• (2) Linoleic acid
• (3) Arachidonic acid
• (4) Decosahexaenoic acid

Beriberi is due to the deficiency of

• (1) Vitamin C
• (2) Vitamin B5
• (3) Vitamin B1
• (4) Vitamin B12

World Food Day is celebrated every year on

• (1) September 16
• (2) October 16
• (3) November 16
• (4) December 16

Thyroxine contains ........ number of Iodine atoms

• (1) 4
• (2) 3
• (3) 2
• (4) 1

Avidin present in egg white is a .........

• (1) Fat
• (2) Carbohydrate
• (3) Glycoprotein
• (4) Biotin

Caffeine is .......

• (1) 1,3,7 trimethylxanthine
• (2) 1,3,7 tetramethylxanthine
• (3) 1,3,7 pentamethylxanthine
• (4) 1,3,7 hexamethylxanthine

Staphylococcus aureus is

• (1) Gram-positive spherically shaped bacterium
• (2) Gram-negative spherically shaped bacterium
• (3) Gram-positive rod-shaped bacterium
• (4) Gram-negative rod-shaped bacterium

Christie–Atkins–Munch-Peterson test is related to

• (1) Detect potassium in fruits
• (2) Detect fat content
• (3) Detect food flavours
• (4) Identify bacteria

Mycoplasma is a

• (1) Bacteria without cell wall
• (2) Mold without cell wall
• (3) Yeast without cell wall
• (4) Virus

The fermented wine prepared from cashew apple is

• (1) Zinfandel
• (2) Porto wine
• (3) Feni
• (4) Sauvignon Blanc

If the melting point of oils are high as compared to its surrounding temperature, then oils remain in

• (1) Liquid state
• (2) Solid state
• (3) Gaseous state
• (4) Vapour state

Evaporation of water is

• (1) An exothermic reaction
• (2) A process during which neither heat is released nor heat is absorbed
• (3) A process of chemical reaction
• (4) An endothermic reaction

Black bread mold is caused by

• (1) Aspergillus niger
• (2) Saccharomyces cerevisiae
• (3) Rhizopus stolonifer
• (4) Penicillium notatum

The pH of honey is

• (1) < 5.0
• (2) > 5.0
• (3) = 7.0
• (4) > 9.0

Corrin ring is present in ...........vitamin

• (1) Vitamin B1
• (2) Vitamin B2
• (3) Vitamin B12
• (4) Vitamin B5