Kerala PSC Food Safety Officer Mock Test

Kerala PSC Food Safety Officer Mock Test: Exam Pattern

• Exam Language: English
• Maximum Marks: 100
• Number of Questions: 100
• Exam Duration: 01 hours 15 minutes

Kerala PSC Food Safety Officer Mock Test: Sample Mock Questions

Q1)Comsumption of raw soyabeans can be harmful to health because of the presence of the following anti-nutritional factor;

(A)Phytic Acid

(B)Tannins

(C)Oxalates

(D)Trypsin inhibitor

Q2) In a standard fruit jan preparation the content of total soluble solids should not be less than;

(A)68% W/W

(B)45%W/W

(C)65%W/W

(D)70%W/W

Q3) The safe level of irradiation for foods, which presents no toxicological hazards is;

(A)5.0 kGy

(B)10.0 KGy

(C)7.9 kGy

(D)25.0 kGy

Q4) Subjecting to higher degree of polishing is associated with following;

(A)Better nutritional density and easy digestibility

(B)Better glycemic index and suitability for diabetics

(C)Lowered nutritional and better cooking characteristics

(D)Higher bioavailable nutrients and lowered sensory quality

Q5) The browning occurring in cut apples on aeration is due to the presence of;

(A)Polyphenolases

(B)Oxidoreductases

(C)Polymeric oxidases

(D)Polyhydrogenases

Q6) FSSAI stands for;

(A)Fire Safety and Security Association of India

(B)Food Safety and Standards Authroity of India

(C)Fire Safety and Standards Arrangements Incorporation

(D)Food Safety and Security Association of India

Q7) Identify the correct group of stimulating constituents present in tea;

(A) Theobromine, triphyline, catechol

(B)Caffein, tricantenol, trimethylamine

(C)Thepnitrile, caffeicol, theophylline

(D)Caffeine, theobromine, theophylline

Q8) Acceptable daily intake level of additives is derived from following;

(A) No observed adverse effect level of compound and uncertainty factor

(B)Level at which toxicity may not occur in humans

(C)Levels likely to be used in foods

(D)Chemical nature of the compound

Q9) Identify the cluster of essential fatty acids for humans from the following;

(A) Myristic, arachidonic and capric acids

(B)Linolenic, linoleic and arachidonic acid

(C)Stearic, malic and acetic acid

(D)Linolenic, stearic and cholic acid.

Q10) Aseptic packaging refers to;

(A) Use of sterile packaging containers

(B)Heating the food to make it sterile and then pack

(C)Packaging sterile food in sterile atmosphere in sterile packaging

(D)using ultra-high temperature for processing.

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