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1. Which of the following is true about fruits and vegetable processing?
a) They get spoil very fast and hence need to be consumed soon
b) They have high moisture content and should be kept in a cold, dark place
c) They’re tender and hence get spoiled easily
d) All of the mentioned
Answer: d

2. Statement 1: Coconuts and certain citrus fruits can be easily handled and
shipped.
Statement 2: Post harvest loss is non-existent.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: a

3. Which of the following is not related to Post Harvest losses?

a) Post harvest losses can be reduced by adding value to products
b) Packaging, storage, transportation areas are where losses take place
c) Farmers don’t earn much after adding value to products
d) Value can be added to products by converting raw form into a more
processed/refined form
Answer: c

4. Following are ways in which losses take place. Which of the following is
untrue?
a) Mechanical abrasion
b) Inadequate methods of storage and transportation
c) Respiration in plants leads to drying, less sweetness, less valued product
d) None of the mentioned
Answer: d

5. Statement 1: Primary processing such as trimming, sorting, cleaning can be

done to add value to products.
Statement 2: Secondary processing such as converting raw materials to products
such as jellies, marmalade etc.
a) True, False

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b) True, True
c) False, False
d) False, True
Answer: b

6. Statement 1: The governing principle in jams and jellies is high acidity and
high sugar content. Both these points are used to preserve them longer.
Statement 2: Ginger is added sometimes to marmalade.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b

7. Statement 1: Jam cannot be made using pulp of more than one fruit.
Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe
fruits.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: c

8. Which of the following holds untrue with respect to jam making?

a) Boiling water to concentrate the mixture is an important step
b) The fruit is heated to soften it, extract pectin and then boiled rapidly to increase
sugar content to about 70%
c) High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk
products
d) None of the mentioned
Answer: d

9. If while packing of jams, the temperature is too high, they thicken to a large
extent and then they’re difficult to remove.
a) True
b) False

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Answer: b

10. Clarification of milk works on the principle of a centrifuge.

a) True
b) False
Answer: a

11. Which of the following are Milk Processing Operations?

a) Clarification
b) Pasteurization
c) Homogenization
d) All of the mentioned
Answer: d

12. Which of the following is true?

a) In Clarification, all the dirt and filth is removed
b) Standardization is to adjust the amount of fat in the milk
c) A stable emulsion of milk fat and serum is not made
d) None of the mentioned
Answer: b

13. Homogenized milk has __

a) Creamier structure
b) Whiter appearance
c) Bland flavor
d) All of the mentioned
Answer: d

14. Pasteurized milk is not sterile and hence must be cooled immediately before
the bacteria multiply.
a) True
b) False
Answer: a

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15. How is milk pasteurized?
a) Low temperature, Long time
b) High temperature, Short time
c) Ultrahigh temperature
d) All of the mentioned
Answer: d

16.Which of the following is true about fruits and vegetable processing?

A.They get spoil very fast and hence need to be consumed soon
B.They have high moisture content and should be kept in a cold, dark place
C.They’re tender and hence get spoiled easily
D.All of the above
Answer: D

17.Following are ways in which losses take place. Which of the following is
untrue?A.Respiration in plants leads to drying, less sweetness, less valued product
B.Inadequate methods of storage and transportation
C.Mechanical abrasion
D.None of above
Answer:D

18.Which of the following are Milk Processing Operations?

A.Clarification
B.Pasteurization
C.Homogenization
D.All of above
Answer: D

19.Tempura are sticks or pieces of raw _ that is served with a dipping sauce.
A.vegetables
B.lettuce
C.grape
D.cleaned
Answer:A

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20.___term is used for keeping out microorganisms.
A)asepsis
B)drying
C)sterilization
D)irradiation
Answer:A

21.__is the removal of field heat from harvested produce.

A) cooling
B)precooling
C)wax coating
D)Desapping
Answer:B

22.The force of sealing foodstuffs hermetically in containers and sterillizing them

by heat for long storage is known as__.
A)Filling
B)Boiling
C)Canning
D)Blanching
Answer:C

23.Flame peeling is used for___

A)Apple
B)Pineapple
C)Onion
D)Tomato
Answer:C

24.Following Chemicals are used for preservation of fruits and vegetables___

A)Sulphur dioxide
B)benzoic acid
C)both a & b
D)None of the above
Answer:C

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25.Treatment Of fruits and vegetables by dipping in boiling water or steam for
short period followed by immediate cooling is called __
A) processing
B) Exhausting
C)canning
D)Blanching
Answer:D

26.Food processing in India is concentrated in which sector, maximum?

a) Organized Sector
b) Unorganized sector
c) Small Scale
d) None of the mentioned
Answer: b

27.Which among these is a factor for processed food in India?

a) Changing lifestyles
b) Food habits
c) Organized food retail
d) All of the mentioned
Answer: d

28.There has been a shift from carbohydrate staple to animal sources and sugar in
developed countries.
a) True
b) False
Answer: a

29.Statement 1: There will be a shift of demand snacks, convenience food and

organic and diet food.
Statement 2: High taxation is a constraint for the food processing industry.
a) True, False
b) True, True
c) False, False

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d) False, True
Answer: b

30.Which of the following are NOT key constraints of the food processing
industry?
a) Inadequate quality control
b) High packaging cost
c) Low demand
d) Poor infrastructure as in no cold storage, warehouse etc
Answer: c

31.Which of the following is untrue?

a) Basmati rice has gained international recognition
b) Wine industry is gaining support in India, especially Maharashtra
c) Dairy industry of India is the largest in the world
d) None of the mentioned
Answer: d

32.Which of the following comes under grain processing in India?

a) Oil seed processing
b) Wheat processing
c) Oil seed & Wheat processing
d) None of the mentioned
Answer: d

33.The biggest processing segment under food processing is the meat, poultry,
vegetables and oil industry.
a) True
b) False
Answer: a

34.Export of marine products has been on a decline.

a) True
b) False
Answer: a

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35.How many general categories of food additives?
A. 2
B. 3
C. 4
D. 5
Answer: C

36.Bibb and romaine are varieties of __.

A)cleane
B)lettuce
C)fructose
D)pear
Answer:B

37.Yeast are most likely to grow in frozen fruits during

A)slow thawing
B)refrigeration
C)ambient temperature
D)none of these
Answer:A

38.Watery soft rot is found mostly in

A.fruits
B.vegetables
C.cereals
D.all of these
Answer:B

39.Black mold rot is caused by

A.A.flavus
B.A. niger
C.Trichoderma
D.Trichothecium roseum
Answer:B

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40.Concentrate of fruits and vegetable juices

A.favor the growth of A. niger and A. flavus species

B.favour the growth of yeast and of acid and sugar tolerant Leuconostoc and
Lactobacillus species
C.favor the growth of Saprophytic bacteria
D.none of the above
Answer:B

41.The predominant micro-organisms in frozen foods are

A.bacteria
B.micro-coccus
C.yeast and moulds
D.none of these
Answer:C

42.Anthracnose is a defect which can be observed as

A.spotting of leaves
B.spotting of seedpods
C.spotting of fruits
D.all of these
Answer:D

43.Stem and rots caused by species of molds involve

A.leaves of fruits
B.stem ends of fruits
C.spotting on vegetables
D.spotting on fruits
Answer:B

44.Species of ____ are predominant on thawing vegetables like sweet corn and
peas when the temperature of thawing is fairly low.
A.Streptococcus
B.Micrococcus
C.both (a) and (b)
D.none of these

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Answer:B

45.Under what conditions food poisoning bacteria may grow and produce toxins
in vegetables?
A.When thawed vegetables are held at refrigerated temperature for any
considerable period
B.When thawed vegetables are held at room temperature for any considerable
period
C.When thawed vegetables are held below refrigerated temperature for any
considerable period
D.None of the above
Answer:B

46.Bacterial soft rot is caused due to

A.fermentation of pectin
B.fermentation of sugars
C.formation of ketones
D.formation of amino acids
Answer:A

47.Saprophytic bacteria cause

A.sliminess or souring in piled, wet and heating vegetables
B.brown rot in vegetables
C.black rot in fruits
D.bacterial soft rot
Answer:A

48.The micro-organism which is present in both fresh and frozen juices is

A.E. coli
B.Entereobacter aerogenes
C.P. chrysogenum
D.None of these
Answer:B

49.Red Colour of tomato is due to

A)Anthocyanin
B)Xanthophyll

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C)lycopene
D)Carotene
Answer:C

50.spinach is rich in
A)Vitamin A
B)Vitamin B
C)Vitamin V
D)Vitamin E
Answer:A

51.Fresh Fruits and vegetables are good source of

A)Vitamins
B)Fats
C)Carbohydrates
D)Proteins
Answer:A

52.which of the following is a good source of iron

A)Green vegetables
B)potata
C)tomata
D)Betroot
Answer:D

53.which vitamin is not found in fruits and vegetables

A)Vitamin A
B)Vitamin B1
C)Vitamin B6
D)Vitamin B12
Answer:D

54.which fruit is rich in pectic low acid

A. Pineapple
B. Apple

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C. Cherry
D. Peach
Answer:B

55.Major acid present in apple?

A. Malic
B. Aspartic
C. Tartaric
D. Glycolic
Answer: A

56.which gas is used for ripening of fruit

A. Ammonia
B. Ethylene
C. Nitrogen
D. Oxygen
Answer:B

57.Red colour of carrot is due to

A.Carotene
B. Lycopene
C. Anthocyanin
D. Querectin
Answer: B

58.Carotene is a precursor of
A. Vitamin C
B. Vitamin A
C. Ascorbic acid
Answer:B

59. In onion pink colour is due to presence of

A. Carotene
B. Xanthophyll
C. Anthocyanin

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D. Querectin
Answer:D

60. Vegetable cooked by what method retain the most nutrients keep their
colour,texture,and flavour while using little water?
A. Boiling
B. Microwaving
C. Simmering
Answer: B

61.What type of fruit have reached their full potential size and weight?
A. Mature Fruit
B. Ripened Fruit
C. Immature fruit
D. Developed fruit
Answer: A

62.The edible skins of fruit provide......

A. Colour and shape
B. Fiber and nutrition
C. Fiber and variety
D. Vitamin C and colour
Answer: B

63.CPCRI ( central plantation crop research institute) is located in....

A. Kasargode
B. Cochin
C. Banglore
D. Calicut
Answer: A

64. Pomology refers to....

A. Study of vegetables
B. Study of spices
C. Study of fruits
D. Study of plantation crops

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Answer:C

65. In India post harvest lossed of fruits and vegetables is......... Percent of the
total production.
A. 15-20
B. 50-50
C. 40-45
D. 25-30
Answer:D

66. Golden revolution is related to the production of.....

A. Horticulture
B. Pulse
C. Oilseeds
D. Fish
Answer: A

67.Irradiation treatment of fruit amd vegetable is also known as.....

A. Processing
B. Preservation
C. Cold sterilization
D. Pasteurization
Answer:C

68.Fruit maturity in avocado is judged on the basis of .....

A. Oil content
B. Moisture content
C. Sugar content
D. Starch content
Answer: A

69.Which Chemical is used for de-greening of fruit?

A. IBA
B. Cytokinin
C. Gibberalic acid
D. Ethylene

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Answer: D

70. Pungency in Raddish is due to.....

A. Isothiocinate
B. Calcium acetate
C. Capsicin
D. Solanin
Answer: A

71. Fruits that are picked too soon are called....

A. Under ripe
B. Immature
C. Over ripe
D. Mature
Answer: B

72. Vaccum cooling is most suitable for......

A. Fruits
B. Leafy vegetables
C. Tubers
D. Cole crops
Answer: B

73. Which of the following hormones enhances senescenes?

A. Ethylene
B. Cytokinin
C. ABA
D. NAA
Answer: A

74. Pre-cooling of fruits and vegetables is done at temperature?

A. 5-10℃
B. 10-12℃
C. 15-17℃
D. 15-20℃

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Answer: C

75. Fruit frimeness is measured by.....

A. Jelmeter
B. Refractometer
C. Tenderometer
D. Penetrometer
Answer: D

76. What is the chemical process that occurs when oxygen comes in contact with
the flesh of cut fruit?
A. Enzymatic browining
B. Deep frying
C. Poaching
D. Mincing
Answer: A

77. Vegetable turn a dull, olive green colour when they are....
A. Mushy
B. Undercooked
C. Overcooked
D. Seasoned well
Answer: C

78. Watery soft rot is found mostly in

A. Vegetables
B. Fruits
C. Cereals
D. All of the above
Answer: A

79. Blanching is done to....

A. Inactivate enzymes
B. Inactivate microbes
C. Removes moisture
D. Storage

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Answer: A

80. Chilling sensitive apples are stored at ......

A. -1 to 0℃
B. 3 to 5℃
C. 8 to 10℃
D. Above 10℃
Answer: B

81. Which one is considered as ideal harvesting index for walnut?

A. Cracking of fruit peel
B. Brown colour of peel
C. Oil content
D. Both A & B
Answer: D

82. Maturity of fruit is related with ......

A. Ripening of fruit
B. Physiological maturity
C. Commercial maturity
D. None of the above
Answer: A

83. Increase in ethylene production causes....

A. Rise in respiration
B. Rise in temperature
C. Rise in activity of hydrolytic enzymes
D. All of the above
Answer: D

84. Which is an autocatalytic process?

A. Ethylene production
B. Respiration
C. Flowering
D. All of the above

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Answer: A

85. Enzymatic browing is caused by...

A. Pectin
B. Diphenylamine
C. Polyphenol oxidase
D. Ascorbic acid
Answer: C

86. Mushroom is the fruitining body of...

A. Fungus
B. Virus
C. Bacteria
D. Phytoplasma
Answer: A

87. Which of the following is not suitable for mushroom cultivation?

A. Paddy straw
B. Banana palm fiber
C. Wood
D. Soil
Answer: D

88. Pineapple research station is situated at...

A. Vellanikkara
B. Vazhakulam
C. Kasargode
D. Idukki
Answer: B

89. The first naturally occurring cytokinin is derived in.....

A. SADH
B. Zentin
C. Kinetin
D. None of the above

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Answer: B

90. Which growth regulator prevents storage sprouting in onion and potatoes?
A. Ethylene
B. Giberillin
C. Cytokinin
D. Maleic hydrazide
Answer: D

91. Fumigation with successful used for controlling post harvest disease for
grapes
A. Sulphur dioxide
B. Methyl bromide
C. Formalim
D. CO2
Answer: A

92. Which of the following vegetable is top iced before storage?

A. Chilli
B. Broccoli
C. Beans
D. Asparagus
Answer: B

93. Fruits and vegetables are crop often are susceptible to chilling when cooled
before...
A. 20 - 25℃
B. 25 - 40℃
C. 25 - 30℃
D. 13 - 16℃
Answer: D

94. The produce reached a desired cooling before storage is known as....
A. Pre - Cooling
B. Half cooling
C. Complete cooling

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D. 13 - 16℃
Answer: C

95. Gibberellic acid at ......ppm is used for berry thinning in grapes.

A. 150ppm
B. 40ppm
C. 20ppm
D. 100ppm
Answer: B

96. Produces are precooled to.........

A. Increase the field heat
B. Reduce the field heat
C. Reduce the weight of the produce
D. Reduce ghe colour of the produce
Answer: B

97. The sale of products in large quantities or in bulk is called as

A. Mass sale
B. Retail
C. Wholesale
D. Bulksale
Answer: C

98. Sauer kraut is prepared from?

A. Tomato
B. Pea
C. Cabbage
D. Cucumber
Answer: C

99. Deterioration of fruits and vegetables is mainly due to......

A. Respiration
B. Moisture reduction
C. Shrivelling

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D. All of the above
Answer: A

100. Packaging and grading should be done......

A. After washing
B. Before washing
C. After sorting
D. After washing and sorting
Answer : A

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