MCQs General Science & Ability MCQs

Everyday Science MCQs | Food Science MCQs

Everyday Science MCQs | Food Science MCQs
Written by CSS Times

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Everyday Science MCQs | Food Science MCQs

Vegetables are subjected to drying after:

(a) Sulfuring
(b) Sulphitation
(c) Blanching
(d) None of these
Answer: (c)

Yellow colored vegetables are rich source

(a) Vitamin A
(b) Vitamin B
(c) Vitamin C
(d) Vitamin D
Answer: (a)

Father of modern Refrigeration is :

(a) James Harrison (1851)
(b) Gane (1934)
(c) Wade, N.L. (1984)
(d) Wang (1986)
Answer: (a)

Benzoic Acid is most effective to:

(a) Mould
(b) Yeast
(c) Bacteria
(d) Virus
Answer: (b)

The toxicity of SO2 is increase at:

(a) Low temperature
(b) High temperature
(c) Moderate temperature
(d) No effect of temperature
Answer: (b)

The term ‘climacteric’ is first used by;

(a) Gane (1934)
(b) Kidd and West (1927)
(c) Cruess (1912)
(d) Bleekar (1929)
Answer: (b)

O2 requirement for Apple storage in Controlled Atmosphere (CA) is:

(a) 2%
(b) 3%
(c) 5%
(d) 7%
Answer: (b)

Storage temperature for Asparagus is:

(a) 0 – 5°C
(b) 5 – 7°C
(c) 7-11°C
(d) 10-15°C
Answer: (a)

Storage temperature for Banana is:

(a) 5 – 10°C
(b) 10 – 15°C
(c) 15-16°C
(d) 20-21°C
Answer: (c)

Vacuum cooling is most suitable for:

(a) Fruits
(b) Tubers
(c) Leafy vegetables
(d) None of these
Answer: (c)

Vegetable which is not blanched before drying is :

(a) Cauliflower
(b) Palak
(c) Onion
(d) Tomato
Answer: (c)

Moisture content in dried vegetable is

(a) 2%
(b) 3%
(c) 5%
(d) 6%
Answer: (b)

Vitamin which is not found in Fruits and Vegetables is:

(a) Vitamin A
(b) Vitamin B1
(c) Vitamin B6
(d) Vitamin B12
Answer: (d)

Best maturity indices of orange is :

(a) TSS
(b) Sugar %
(c) Acid %
(d) Brix : arid ratio
Answer: (d)

Check also: Everyday Science MCQs (Basic Concepts of Physics)

Bacteria which is used to absorb ethylene from storage chamber is:

(a) Agro bacterium
(b) Mycobacterium
(c) Bacillus
(d) Azotobacter
Answer: (b)

Toughening effect on canned bean is due to

(a) K
(b) Ca
(c) S
(d) None of these
Answer: (b)

Fruits were stored at 3 degrees C for three weeks in different atmosphere compositions:

(a) 0.05% CO2/21% O2 (air)
(b) 0.05% CO2/15% O2
(c) 0.05% CO2/6% O2
(d) None of these
Answer: (a)

At which pH fruits and vegetables are divided into acidic and non-acidic for thermal processing:

(a) 4.5
(b) 5.5
(c) 6.5
(d) 7.5
Answer: (a)

In pre-cooling, water is mostly removed by :

(a) Convection
(b) Conduction
(c) Radiation
(d) None of these
Answer: (b)

Albinism is an important physiological disorder of:

(a) Plum
(b) Peach
(c) Strawberry
(d) Cherry
Answer: (c)

Which of the following is biodegradable plastic?

(a) Poly propylene
(b) LDPE
(c) Polythene
(d) Polyhydroxy butyrate
Answer: (d)

As fruits mature, the specific gravity will:

(A) Increase
(b) Decrease
(c) Remains constant
(d) None of these
Answer: (a)

‘Solidity’ is the maturity index for:

(a) Root vegetables
(b) Seed vegetables
(c) Leafy vegetables
(d) Cucurbits
Answer: (c)

Leaf change is important maturity index for:

(a) Bulbous vegetables
(b) Seed vegetables
(c) Cucurbits
(d) Leafy vegetables
Answer: (a)

Mango fruits can be best stored at a temperature of

(a) 8°C
(b) 16°C
(c) -4°C
(d) 0°C
Answer: (a)

Which of the following is non-climacteric fruit?

(a) Apple
(b) Banana
(c) Grape
(d) Mango
Answer: (c)

Maximum density of water is at a temperature of :

(a) 0°C
(b) 4°C
(c) 4°C
(d) -7°C
Answer: (b)

Guava fruit is botanically known as

(a) Drupe
(b) Sorosis
(c) Berry
(d) Pome
Answer: (c)

Mostly dry fruit are rich in

(a) Protein
(b) Carbohydrates
(c) Fats
(d) Vitamins
Answer: (c)

Red color of tomato is due to

(a) Anthocyanin
(b) Xanthophylls
(c) Lycopene
(d) Carotene
Answer: (c)

In onion pink color is due to

(a) Anthocyanin
(b) Carotene
(c) Xanthophylls
(d) Quercetin
Answer: (d)

Hen and Chicken disorder is associated with

(a) Mango
(b) Tomato
(c) Grapes
(d) Guava
Answer: (c)

The membrane lipid hypothesis is given by:

(a) Kidd & West
(b) James Harrison
(c) Raison & Lyons
(d) Graham & Patterson
Answer: (c)

Everyday Science MCQs

The point at which the dried products just become lumpy is known as

(a) Danger Point
(b) Saturated Point
(C) Critical Point
(d) Safety Point
Answer: (c)

A Point which have 5% Low RH than the Critical Point is:

(a) Critical Point
(b) Danger Point
(c) Saturated Point
(d) Safety Point
Answer: (b)

Vitamin D is chemically known as

(a) Retinol
(b) Cabalanin
(c) Calciferol
(d) Tocopherol
Answer: (c)
Vitamin D is a fat-soluble vitamin, found naturally in very few foods

Lye peeling is done at a temperature of

(a) 75°C
(b) 84°C
(c) 93°C
(d) 105°C
Answer: (c)

Blood glucose is raised by all of the following except (CSS 2002)

(a) Glycogen
(b) Insulin
(c) Cortisol
(d) Epinephrine
Answer: (b)

Which of the following is associated with ‘browning’ disorder?

(a) Apple
(b) Cabbage
(c) Cauliflower
(d) Citrus
Answer: (c)

Which of the following is a rapid pre cooling method :

(a) Forced air Cooling
(b) Hydro Cooling
(c) Vacuum Cooling
(d) Evaporative Cooling
Answer: (b)

In cucumber, chilling- injury symptoms are occurred at:

(A) <7°C
(b) 7°C
(c) 10°C
(d) >10°C
Answer: (a)

Everyday Science MCQs

Degreening is not applicable in

(a) Banana
(b) Guava
(c) Mango
(d) Citurs
Answer: (b)
Degreening is a process where green citrus fruit is placed into a “degreening room” where the atmosphere can be controlled as far as humidity and temperature are concerned. Then a carefully measured amount of ethylene gas is introduced causing the fruit to gradually change color.

Under normal conditions Orchid can be stored up to 2 weeks at

(a) 2-4°C
(b) 5-7°C
(c) 10-12°C
(d) 1°C
Answer: (b)

The undesirable change in a food that makes it unsafe for human consumption is referred as

(a) food decay
(b) food spoilage
(c) food loss
(d) all of the above
Answer: (a)

The blood glucose level is raised by the following except: (CSS 2004)

(a) carbohydrates
(b) cholesterol
(c) insulin
(d) epinephrine
Answer: (c)

Food preservation involves

(a) increasing shelf life of food
(b) ensuring safety for human consumption
(c) both a and b
(d) none of these
Answer: (c)

Everyday Science MCQs

Pasteurization is a

(a) low temperature treatment
(b) steaming treatment
(c) high temperature treatment
(d) low and high temperature treatment
Answer: (c)

Normally bacteria stop division

(a) at 10 degree celcius
(b) at 5 degree celcius
(c) at 0 degree celcius
(d) at 20 degree celcius
Answer: (b)

Common food poisoning microbes are

(a) Clostridium and Salmonella
(b) Clostridium and E.coli
(c) E.coli and Salmonella
(d) Clostridium and Streptococcus
Answer: (a)

Botulism is caused by

(a) Clostridium botulinum
(b) All Clostridium species
(c) Clostridium tetanai
(d) Clostridium subtil is
Answer: (a)

Importance of Everyday Science MCQs for Competative Exams

Everyday Science MCQs (Multiple Choice Questions) are important for several reasons:

  1. Testing Knowledge: MCQs are an effective way to test knowledge and understanding of a particular subject. They can be used to assess a person’s level of knowledge and understanding of everyday science concepts.
  2. Enhancing Critical Thinking: MCQs can also help to develop critical thinking skills. The questions are designed in a way that requires the test-taker to analyze the options and choose the correct one based on logic and reasoning.
  3. Improving Memory: MCQs can help to improve memory retention of important scientific concepts. As the test-taker works through the questions, they reinforce their understanding of the material and commit it to memory.
  4. Exam Preparation: MCQs are a common format for exams, including standardized tests and entrance exams. Practicing with Everyday Science MCQs can help students to prepare for such exams and increase their chances of success.

Overall, Everyday Science MCQs are an important tool for assessing and reinforcing knowledge, developing critical thinking skills, and preparing for exams.

Everyday Science MCQs

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