Hello Everyone!
It has been exactly one month, since the ASRB-NET exam was conducted on April 9th. I had planned to post the memory based questions on the blog and i was lucky enough to get it on the same day itself due to the Painstaking effort of one of my friend. But due to certain preoccupied work and my laziness ;-), i couldn't do that. Since, "It's never too late". I am posting it today.
The list is not complete. I expect your kind cooperation in completing the list. Please let me know, the questions not present in the list, but still on your mind.
It has been exactly one month, since the ASRB-NET exam was conducted on April 9th. I had planned to post the memory based questions on the blog and i was lucky enough to get it on the same day itself due to the Painstaking effort of one of my friend. But due to certain preoccupied work and my laziness ;-), i couldn't do that. Since, "It's never too late". I am posting it today.
ASRB-NET 2018 (MEMORY-BASED)
1.
World food day is celebrated on: ------------
2.
FSSA came into effect on: -----------
3.
The headquarters of FAO is in:
a. Rome b.
Washington DC c. Philadelphia d. Geneva
4.
ISO 22000:2005 is for:
a. Generic
Food security rules
b. Generic
food safety management
c. Generic
Food sanitation and management systems
d. None of the
above
5.
Red colour spoilage of bread is due to:
a. Monilia
sitophila
b. Serratia
mascerens
c. Bacillus
cereus
d. Bacillus
stearothermophilus
6.
The antibiotic that is effective against tuberculosis
causative organism is:
a. Penicillin
b. Amoxicillin
c. Streptomysin
d. Tetracyclin
7.
Acidity of nectar:__________________
8.
Chicory is obtained from which part of the plant?
9.
Clove is:
a. Auxilary
bud b. Leaf c. Stigma d. Flower
10.
The number of panelists constituting a semi-trained
panel are:_____________
11.
Calibration rules for laboratories is set in
accordance with which standard?
a. ISO 17035 b. ISO 17025 c.
ISO 12000 d. ISO 22000
12.
Green tea is:
a. Unfermented
b. Fermented c. Neither a or B
13.
Zein is a major protein component of _______________
14.
Oryzenin can be found in ____________
15.
Pulses are adulterated with:
a. Kesari dal b. Lead chromate c. Clay stones and gravel d.
All the above
16.
Pekoe is:
a. Leaf
grade of tea b. Roller grade
17.
The pH of Sauerkraut is:___________________
18.
The process of removal of mucilaginous substance from
the oilseeds is called:
a. Bleaching
b. Refining
c. Degumming
d. None of the
above
19.
The process of scrapping meat to obtain fat from meat
is known as:
a. Rendering
b. Scalding
c. Defeathering
d. Extraction
20.
The process of hydrogenation involves:
a. Conversion
of solid fat to liquid
b. Conversion
of liquid oil to solid fat
c. Conversion
of vegetable fat to animal fat
d. Conversion
of butter to butter oil
21.
The S.I. unit of viscosity is:
a. N
b. N/m2
c. m2/s
d. centipoise
22.
Baking powder is generally made of:
a. Sodium
bicarbonate and tartrate
b. Sodium
bicarbonate and corn starch
c. Both a and
b
d. None of the
above
23.
Fish is rich in:
a. Methionine
b. Lysine
c. Both the
above
d. Neither of
the above
24.
Rice lacks which amino acid?
a. Threonine
b. Methionine
c. Tryptophan
d. Valine
25.
If the jelmeter reading is ¾, how much sugar should be
added to the jelly?
a. 1kg b. 750 gm c. 1.25 kg d.
500 gm
26.
Chill haze of beer can be cleared with:
a. Pectinases
b. Proteases
c. Amylases
d. Polyphenol
oxidase
27.
Hops are used in the manufacture of :
a. Beer b. Brandy c. Whiskey d. Rum
28.
Stickiness associated with fresh rice is attributes
to:
a. α-amylase
b. β-amylase
c. lipase
d. lipoxygenase
29.
The density of ice is:
a. 400 kg/m3
b. 500 kg/m3
c. 750 kg/m3
d. 900 kg/m3
30.
Supercooling leads to:
a. Water
remaining liquid
b. Water evaporating
to vapor
c. Water
conversion to ice crystals
d. None of the
above
31.
The major component of pepper is:
a. D-pinene
b. Anathole
c. Eugenol
d. Capsaicin
32.
The bitterness of asafetida is due to:
a. Ferulic
acid esters
b.
33.
Benzaldehyde is found in:
a. Avocado
b. Almond
c. Mango
d.
34.
Fenny is prepared from:
35.
Vanillin belongs to:
a. Terpene
compounds
b. Flavanoids
c. Aromatic
hydrocarbons
d.
36.
Which of the following is an aromatic amino acid?
a. Valine
b. Lysine
c. Glycine
d. Phenylalanine
37.
HPLC is a technique that functions in:
a. Row
b. Column
c. Cube
d. None of the
above
38.
The moisture content of bread crumb is:
a. 23%
b. 24%
c. 25%
d. 26%
39.
Burning feet syndrome is the characteristic of which
deficiency?
a. Vitamin C
b. Vitamin E
c. Niacin
d. Pantotheic
acid
40.
The scaly and dry lesions can be observed in children
due to which deficiency?
a. Essential
amino acids
b. Vitamin B2
c. Essential
fatty acid
d. Vitamin B12
41.
Sulphur stinker is caused by_____________
42.
Pungency in chillies can be attributed to:
a. Capsaicin
b. Capsanthin
c. Piperine
d. None of the
above
43.
Soft wheat is used for making:
a. Bread
b. Cake
c. Noodles
d. Biscuit
44.
The pH of meat is:_______________
45.
Myosin is:
a. Thin
filament
b. Thick
filament
c. Protein
d. Fat
46.
Collagen and Elastin are:
a. Sarcoplamic
protein
b. Connective
tissues
c. Structural
proteins
d. Myofibrillarproteins
47.
The pigment present in meat is:
a. Myoglobin
b. Haemoglobin
c. Euglobin
48.
Blue colour of flower is due to:
a. Anthocyanin
b. Carmine Indigo Blue
49.
Natural colouring includes:
a. Tartrazine b. Sunset yellow c. Annatto d.
50.
Metmyoglobin is:
a. Cherry red b. Pink c. Brown d.
Brick red
51.
Which of the following is Swiss cheese?
a. Emmental
b. Limburger
c. Cheddar
d. Gouda
52.
Internal moulding is found in which type of cheese
a. Roqueforti
b. Ricotta
c. Gouda
d. Mozzarella
53.
Soft cheese has a moisture content of: ______
54.
Semi-hard cheese has a moisture content of:
_________________
55.
Rigor mortis causes the formation of:
a. Actinomyosin
bridges
b. Elastinomyosin
linkage
c. Myoactino
complex
d. Noneof the
above
56.
Mousy smell of wine can be attributed to:
57.
Softness of pickle is due to:
a. Lactobacillus b. Pseudomonas
58.
The TSS of Jam and Jelly are:____________________
59.
The formula for potassium metabisulphite
is:____________
60.
Hardness of water is caused by:
a. Calcium
carbonate
b. Calcium
sulphates
c. Calcium Hydrogencarbonate
d. Calcium
oxalates
61.
Phytin is
a. Calcium
salt of phytic acid
b. Phosphorus
salt of tannic acid
c. Phosphorus
complex
62.
Soybean inhibitors are:
a. Trypsin inhibitors
63.
Ca(OH)2 is useful as:
a. Carbon
dioxide scrubber
b. Ethylene
scrubber
c. Oxygen
scrubber
d. None of the
above
64.
The membrane pore size used in reverse osmosis is
_____________
65.
Irradiation is useful in:
a. Killing all
pathogenic microbes
b. Destruction
of all microorganisms
c. Destruction
of vegetative cells and spores
d. All the
above
66.
Cavitation is seen in which of the following
non-thermal processes?
a. Ultrasound
b. Pulsed
electric field
67.
Microwave frequencies in accordance to ISM are:
a. 915 MHz
b. 2400 MHz
c. 5000 Mhz
d. Both A
& B
68.
Farrall index is used for:
a. Pasteurization
b. Sterilization
c. Homogenization
d. Vacreation
69.
Water activity for the growth of halophiles is
_____________
70.
pH at which most microbes breed is:
a. 3.5-4.5
b. 6.7-7.5
c. 7.5-8.5
d. 5.5-6.5
71.
Highly acidic foods are packed in which can type?
a. MR type
b. MC type
c. L type
d. Normal can
72.
Lacquering is essential because:
a. Prevent
shocks during transport
b. Cheap
source of colouring
c. To prevent
the discolouration of the can
d. To
strengthen the can
73.
Cauliflower and sweet potato are packed in which type
of can?
74.
RTS beverages are packed in what kind of containers
now-a-days?
a. PET
b. Cans
c. Tetrapacks
75.
Browning of cabbage is caused by___________
76.
Reynolds number for laminar flow:
a. Less than
2000
b. 2000-4000
c. More than
4000
d. More than
5x105
77.
Variety of corn used for canning is________
78.
The middle layer of a 3-ply packaging material is:
a. Aluminium
foil
b. PP
c. PVC
79.
The tough rigid paper used for the packaging 25 kg
Rice, sugar etc is:
a. Glassine
paper
b. Kraft paper
c. Cardboard
paper
d. Glazed
liner paper
80.
The end product of enzymatic browning reaction is:
a. Melanin
b. Melanoidins
c. Quinone
d. Polyphenols
Update (17.09.2020):
Me and my friend Arun Kumar Gupta, have started an initiative to put 5 #FoodTech questions on twitter daily. The questions are relevant to Entrance/NET/JRF/FSO/FSSAI/ICAR Exams. Please do have a look and share among your friends too!
Best wishes!
I am providing the contact details below, feel free to get in touch regarding any query:
Email-ID: abhinay.muz@gmail.com
Blogspot: AbhinayFoodTech.blogspot.com
Facebook: https://www.facebook.com/abhinay.shashank
Twitter: https://twitter.com/AbhinayFoodTech
LinkedIn: https://www.linkedin.com/in/abhinay-shashank-9746b9b9/
#JaiHind
-Abhinay Shashank
ARUN KUMAR GUPTA (@guptaarunkumar7): https://lnkd.in/e2Rx85E