CUSAT CAT 2022 Question Paper Food Science

618-FOOD SCIENCE
(FINAL)

1. Lecithins are structurally like fats but contain

(A) sulphuric acid
(B) chloric acid
(C) phosphoric acid
(D) nitric acid

2. The enzyme which improves whipping quality of dried egg white, is

(A) carbohydrases
(B) proteases
(C) pectinases
(D) lipases

3. This is a natural toxicant present in potatoes

(A) prussic acid
(B) safrole
(C) cyanide
(D) solanine

4. Good source of Linoleic acid is

(A) grains
(B) pulses
(C) vegetables
(D) meat

5. Irradiated ergosterol from yeast has served as a ……………….. source
for addition to milk.

(A) fat
(B) vitamin -A
(C) vitamin -D
(D) vitamin -E

6. Crystals of salt/ sugar are separated from the suspending liquid by

(A) filtration
(B) centrifugation
(C) fractionation
(D) concentration

7. This method extracts caffeine from coffee to produce a decaffeinated product.

(A) evaporation
(B) exchanging
(C) super critical fluid
(D) static pressure

8. Low acid foods are deteriorated by ……………….. spp.

(A) Shigella
(B) Vibrio
(C) Bacillus
(D) Clostridium

9. Most of the bacteria present in milk are destroyed by pasteurization at
……………….. for 30 min.

(A) 53°C
(B) 63°C
(C) 73°C
(D) 83°C

10. It grows best in high concentrations of sugar

(A) Halophilic Bacteria
(B) Osmophilic yeasts
(C) Xerophilic fungi
(D) Botrysis

11. The genus Photobacterium causes

(A) spoilage of cheese
(B) spoilage of alcoholic beverages
(C) stormy fermentation of milk
(D) Phosphorescence of meat

12. Freezing prevents

(A) concentration of solutes
(B) microbial growth
(C) damage to tissues
(D) removal of water

13. Before freezing, more than 50% of moisture from fruits and
vegetables are removed through

(A) freezer burn
(B) dehydro freezing
(C) sharp freezing
(D) flocculation

14. ……………….. is a term used to label foods treated with
low level ionizing radiations.

(A) Radurization
(B) Radicidation
(C) Picowaved
(D) Roentgen

15. Most of the B vitamins in the grain are present in

(A) the pericarp
(B) the aleurone layer
(C) the embryo
(D) the scutellum

16. Flax seed is rich in ……………….. which prevents cancer.

(A) lignin
(B) inulin
(C) niacin
(D) goitrogen

17. Gerber test is used to determine the percentage of ……………….. present in milk.

(A) carbohydrate
(B) protein
(C) fat
(D) vitamin

18. It catalyses the oxidation of aldehydes which are the aroma constituents in fermented
dairy products.

(A) Xanthine oxidase
(B) Hexokinase
(C) Phosphorylase
(D) Pectinase

19. A homogenised product prepared from refined vegetable oil,
non-fat milk solids and water.

(A) Sterilised milk
(B) Recombined milk
(C) Filled milk
(D) Toned milk

20. The highly active proteolytic enzyme in Shrimp is

(A) Cathepsin
(B) Trypsin
(C) Ficin
(D) Bromelain

21. Mushrooms contain a disaccharide of glucose called

(A) biose
(B) trehalose
(C) lactose
(D) sucrose

22. This is the major flavonoid of grape fruit.

(A) Limoninoids
(B) Triterpenes
(C) Naringin
(D) Dilactone

23. It is more hygroscopic than the other sugars.

(A) Lactose
(B) Fructose
(C) Glucose
(D) Galactose

24. Solid fat crystals and liquid oil moulded into various shapes without breaking is
known as ……………….. fat

(A) hydrogenated
(B) plastic
(C) winterized
(D) shortened

25. The initial rise of batters and doughs subject to oven heat is known as

(A) oven spring
(B) kneading
(C) leavening
(D) Flaky

26. This taste is mainly detected by the taste buds along the side of the tongue.

(A) Sweet
(B) Salt
(C) Sour
(D) Bitter

27. This instrument is used to measure viscosity under controlled temperature and when
the sample is subjected to shearing forces of different magnitudes.

(A) Consistometer
(B) Viscometer
(C) Amylograph
(D) Tensiometer

28. When ice is subjected to vacuum and then heated, it is converted into vapour without
going through the liquid phase. This is known as

(A) fusion
(B) vaporization
(C) freeze drying
(D) sublimation

29. It contains glucose, fructose and two galactose units.

(A) Stachyose
(B) Raffinose
(C) Amylase
(D) Dextrin

30. To control the unwanted effects of natural ethylene gas, ……………….. acid may be
added to the external storage environment of fruits and vegetables.

(A) aspartic
(B) glutamic
(C) gibberellic
(D) ascorbic

31. Pectinases are used in food industries to

(A) enhance flavour
(B) clarify fruit juices
(C) enhance colour of juices
(D) retain freshness of juices

32. Sweet curdling occurs at an early stage of

(A) proteolysis
(B) souring
(C) lipolysis
(D) curdling

33. Low levels of simple nitrogenous compounds ………………..,
which ties up riboflavin in egg.

(A) conalbumin
(B) ovotransferrin
(C) apoprotein
(D) avidin

34. An acid that delays spoilage of smoked or salted fish

(A) acetic acid
(B) boric acid
(C) sorbic acid
(D) capric acid

35. Lowering of the pH of the fish flesh results from
the conversion of muscle glycogen to

(A) mucic acid
(B) lactic acid
(C) pyruvic acid
(D) acyl-CoA

36. Mullet and Salmon are composed, to a great extent, of unsaturated fatty acids and
hence are subject to ……………….. rancidity.

(A) hydrolytic
(B) oxidative
(C) catalytic
(D) autolytic

37. It is used as the inside layer of food packages that are subject to
higher temperatures of sterilization.

(A) Polyethylene
(B) Ethyl vinyl acetate
(C) Polypropylene
(D) Polystyrene

38. These provide barriers useful in controlling oxygen, water vapour, and light
transmission and provide good burst strength.

(A) Laminates
(B) Resins
(C) Foil
(D) Burlap

39. Sodium benzoate inhibits mold and yeast growth in

(A) wines
(B) vinegar
(C) meat
(D) condiments

40. It is a nutrient and coloring agent

(A) phosphates
(B) ferrous gluconate
(C) calcium pantothenate
(D) tocopherol

41. Glucose oxidase is added to ……………….. in order to
prevent the Maillard browning.

(A) egg white
(B) egg yolk
(C) cheese
(D) glycine

42. Evaporators that use heated steam, which is injected into the food and later removed,
along with water vapour from the food.

(A) Flash
(B) Thin – film
(C) vacuum
(D) Ohmic

43. Milk contains the enzymes ……………….., both of which are
denatured during pasteurization.

(A) protease and phosphatase
(B) phosphatase and lipase
(C) pectinase and protease
(D) lipase and protease

44. These cakes are prepared with beaten egg white.

(A) Shortened
(B) Sponge
(C) Angel
(D) Chocolate

45. Precipitation of sugar from a supersaturated solution by adding
new sugar crystals is known as

(A) nuclei
(B) seeding
(C) carmelization
(D) inversion

46. The specifications for food commodities for internal purchase and
procurement is prepared by

(A) Food Corporation of India
(B) Public Distribution System
(C) Bureau of Indian Standards
(D) Army Supply Corporation

47. Cereals are deficient in

(A) vitamin-C
(B) vitamin-B
(C) iron
(D) calcium

48. The ……………….. is the number of degrees required for a specific thermal death
time curve to pass through one log cycle.

(A) D-value
(B) F-value
(C) Z-value
(D) T-value

49. Eggs in the shell tend to lose moisture as well as

(A) oxygen
(B) carbon
(C) carbon monoxide
(D) carbon dioxide

50. Genetic modification of ……………….. oil yields low levels of saturated fatty acids.

(A) canola oil
(B) soya bean oil
(C) rapeseed oil
(D) cotton seed oil

51. This product does NOT require extrusion technology.

(A) Cheese ball
(B) Flaked cereal
(C) Crispy snacks
(D) Pies

52. Palak paneer and fish curries are packed in this way and are available in the market.

(A) Retort
(B) Laminate
(C) Edible film
(D) Paper cart

53. It should be light in weight, less in volume and possess
the property of resistance to crumbling.

(A) Engineered foods
(B) Space foods
(C) Energy foods
(D) Bite foods

54. This is used to describe micronutrient malnutrition.

(A) Kwashiorkor
(B) Marasmus
(C) Hidden hunger
(D) Overnutrition

55. Small diced and fancy shapes of toasted bread used for garnishing soups.

(A) Crouton
(B) Bouillon
(C) Croquette
(D) Gratin

56. The reference protein for the calculation of chemical score is

(A) meat protein
(B) fish protein
(C) milk protein
(D) egg protein

57. The essential aminoacid limiting in rice

(A) methionine
(B) tryptophane
(C) lysine
(D) histidine

58. Protein part of the functional enzyme is known as

(A) apoenzyme
(B) holoenzyme
(C) chym-enzyme
(D) exoenzyme

59. Hydrocooling refers to

(A) use of cold water spray
(B) spraying of liquid nitrogen
(C) ice crystal formation
(D) explosive cooling

60. The storage time of loosely packed small fresh fruits are doubled by exposing them to

(A) ozone
(B) calcium dioxide
(C) oxygen
(D) nitrogen

61. Patulin is a toxin present in
(A) Pine apple
(B) Cashew apple
(C) Apple
(D) Custard apple

62. The water activity (aw) of most fresh foods is above

(A) 0.78
(B) 0.85
(C) 0.96
(D) 0.99

63. Germinated foods have enhanced activity of the enzyme

(A) Amylase
(B) Protease
(C) Lipase
(D) Nuclease

64. Microbial cultures for commercial production of antibiotics are grown in large-scale

(A) Respirators
(B) Fermentors
(C) Chambers
(D) Incubators

65. The characteristic fishy odour is due to the production of

(A) Methylamine
(B) Dimethylamine
(C) Trimethylamine
(D) Tetramethylamine

66. Citric acid for food industry usage is produced by the mould

(A) Aspergillus niger
(B) Neurospora crassa
(C) Rhizopus stolenifer
(D) Rhizopus oryzae

67. Water activity = 100 × ……………….

(A) Equilibrium moisture content
(B) Equilibrium relative humidity
(C) Equilibrium vapour pressure
(D) Equilibrium solute concentration

68. QuornTM is a meat substitute derived from the fungus

(A) Fusarium
(B) Rhizopus
(C) Penicillium
(D) Mucor

69. Tuberculosis is a/an

(A) Food borne disease
(B) Air borne disease
(C) Water borne disease
(D) Arthropod borne disease

70. The Anti-Egg white injury factor is

(A) Avidin
(B) Pantothenic acid
(C) Biotin
(D) Folacin

71. Braising is a cooking method which is a combination of

(A) Roasting and frying
(B) Frying and sautéing
(C) Roasting and stewing
(D) Frying and toasting

72. The estimation of the degree of unsaturation in fats can be deduced by

(A) Acid value
(B) Iodine value
(C) Saponification value
(D) Supplementary value

73. The lipoprotein possessing the highest quantity of phospholipid is

(A) HDL
(B) LDL
(C) VLDL
(D) Chylomicron

74. A colloidal dispersion of one liquid in another immissible liquid is called as

(A) Foam
(B) Sol
(C) Emulsion
(D) Gel

75. Salt iodisation is promoted to prevent

(A) Cancer
(B) Blindness
(C) Anaemia
(D) Goitre

76. The richest source of protein among the following plant foods is

(A) Soya bean
(B) Faba bean
(C) Double bean
(D) Broad bean

77. The synthesis of glucose from non carbohydrate sources is called

(A) Glycolysis
(B) Gluconeogenesis
(C) Glycogenesis
(D) Glycogenolysis

78. The antinutrient which interferes with protein digestion is

(A) Phytic acid
(B) Tannin
(C) Trypsin inhibitors
(D) Saponin

79. The artificial sweetener which promotes oral health is

(A) Xylitol
(B) Aspartame
(C) Saccharin
(D) Stevia

80. About 60 mg of tryptophan can be converted to 1 mg of

(A) Folacin
(B) Niacin
(C) Thiamine
(D) Riboflavin

81. Oats are good sources of the fibre component namely

(A) β-glucan
(B) Pectin
(C) Gums
(D) Mucilage

82. Aflatoxin is common in

(A) Almonds
(B) Pistachio
(C) Cashew nuts
(D) Ground nuts

83. The fruit which is a good source of fat is

(A) Avocado
(B) Custard apple
(C) Cashew apple
(D) Chickoo

84. The Milk sugar is

(A) Maltose
(B) Lactose
(C) Fructose
(D) Sucrose

85. The toxic amino acid β-oxalyl amino alanine is present in

(A) Lens culinaris
(B) Vicia faba
(C) Lathyrus sativus
(D) Cicer arietinum

86. The transition of a substance directly from solid to gaseous state is called

(A) Condensation
(B) Evaporation
(C) Polaraisation
(D) Sublimation

87. The non-digestible substances that stimulate the growth of beneficial bacteria in gut

(A) Antibiotics
(B) Synbiotics
(C) Prebiotics
(D) Probiotics

88. Pulses are limiting in the amino acid

(A) Lysine
(B) Leucine
(C) Methionine
(D) Phenylalanine

89. The catalyst used in the hydrogenation process of fats is

(A) Copper
(B) Iron
(C) Cobalt
(D) Nickel

90. The mineral essential for the absorption of carbohydrates and proteins is

(A) Sodium
(B) Potassium
(C) Chlorine
(D) Calcium

91. Gluten is the protein which is present in

(A) Rice
(B) Wheat
(C) Oats
(D) Barley

92. Non-enzymatic browning is also called

(A) Maillard reaction
(B) Single replacement reaction
(C) Redox potential reaction
(D) Decomposition reaction

93. The colour of meat is due to the presence of

(A) Hemoglobin
(B) Cathepsins
(C) Myoglobin
(D) Metamyoglobin

94. The processing method which leads to synthesis of ascorbic acid in cereals and pulses

(A) Soaking
(B) Germination
(C) Extrusion
(D) Popping

95. Golden rice is fortified with

(A) α-carotene
(B) β-carotene
(C) Cryptoxanthin
(D) Retinol

96. The blood component which is essential for blood coagulation

(A) Red blood cells
(B) White blood cells
(C) Blood platelets
(D) Lymphocytes

97. The storage form of iron is

(A) Ferritin
(B) Hemosiderin
(C) Transferrin
(D) Hydroxyapatite

98. The Glucose Tolerance Factor is

(A) Iron
(B) Iodine
(C) Chromium
(D) Zinc

99. The aroma of vegetables belonging to the genus Allium and Brassica
is due to the presence of

(A) Iron pigment
(B) Sulphur compounds
(C) Calcium salts
(D) Tannic acid

100. The soluble fibre most essential for the setting of jam and jelly is

(A) Pectin
(B) Xanthan gum
(C) Araban
(D) Carrageenan

101. ‘Hydrogen swell’ is a food spoilage related to foods which are

(A) Pickled
(B) Canned
(C) Frozen
(D) Dehydrated

102. Papain is used in

(A) Meat tenderization
(B) Whey separation
(C) Milk curdling
(D) Homogenisation

103. The antibiotic which is used as a food preservative is

(A) Ampicillin
(B) Subtilin
(C) Chloromycin
(D) Streptomycin

104. Clarification of fruit juices is done by the use of

(A) Amylases
(B) Glucosidases
(C) Proteases
(D) Pectinases

105. Syneresis is a common problem encountered in

(A) Jelly
(B) Cordial
(C) Ready to serve beverages
(D) Carbonated beverages

106. The instrument used to measure TSS is

(A) Spectrophotometer
(B) Chromameter
(C) Texturometer
(D) Refractometer

107. A high fibre diet is essential to prevent

(A) Constipation
(B) Diarrhoea
(C) Indigestion
(D) Flatulence

108. Blue revolution is aimed to increase the production of

(A) Milk
(B) Meat
(C) Fish
(D) Egg

109. Selenium is an important constituent of the enzyme

(A) Glutathione peroxidase
(B) Co-carboxylase
(C) Tri-iodothyronine
(D) Peptidase

110. Increase in calorie intake has to be complemented by increase in intake of the vitamin

(A) Thiamine
(B) Riboflavin
(C) Folic acid
(D) Cyanocobalamin

111. Protein synthesis takes place in the

(A) Cytoplasm
(B) Endoplasmic reticulum
(C) Golgi bodies
(D) Ribosomes

112. Chitosin which is used in edible coating is derived from

(A) Goat skin
(B) Crustaceans
(C) Leather
(D) Egg shell

113. Bread is leavened with

(A) Sugar
(B) Baking soda
(C) Egg
(D) Yeast

114. Chelating agents are also called as

(A) Sequesterants
(B) Emulsifiers
(C) Stabilisers
(D) Clarificants

115. The major volume of frozen ice cream is composed of

(A) Water
(B) Milk
(C) Cream
(D) Air

116. Addition of a nutrient to a food that is not originally present in it is termed as

(A) Enrichment
(B) Enhancement
(C) Fortification
(D) Nourishment

117. Clostridium botulinum infection leads to

(A) Gastroenteritis
(B) Typhoid
(C) Botulism
(D) Paratyphoid

118. Spoilage of fats and oils is called

(A) Dewaxing
(B) Rancidity
(C) Winterisation
(D) Hydrolysis

119. Monosodium glutamate is a

(A) Colour enhancer
(B) Flavour enhancer
(C) Taste enhancer
(D) Texture enhancer

120. The enzyme used to hydrolyse sucrose to fructose and glucose is

(A) Hydrolase
(B) Hydrogenase
(C) Invertase
(D) Lipase

121. Changes in starch granules due to dry heating

(A) Gelatinisation
(B) Retrogradation
(C) Dextrinisation
(D) Crystallisation

122. Parboiling is an essential step in the processing of

(A) Paddy
(B) Pulses
(C) Wheat
(D) Millets

123. Higher amount of calcium is present in

(A) Kodo millet
(B) Pearl millet
(C) Small millet
(D) Finger millet

124. Uniform distribution of fat throughout the product is promoted by

(A) Cream of tartar
(B) Emulsifiers
(C) Humectants
(D) Stabilizers

125. The pretreatment of steaming or boiling fruits and vegetables prior to
further processing is called

(A) Scalding
(B) Parboiling
(C) Blanching
(D) Scorching

126. ‘Sauerkraut’ is a fermented food made from the vegetable

(A) Carrot
(B) Cauliflower
(C) Beans
(D) Cabbage

127. Crushing grapes to obtain juice in wine making is called

(A) Must
(B) Puree
(C) Fruit pulp
(D) Beverage

128. The food preservation technique which adopts a combination of
preservation methods is

(A) Minimal processing
(B) High pressure processing
(C) Hurdle technology
(D) Food irradiation

129. The end products of fat digestion combine with apoproteins to form

(A) Phospholipids
(B) Lipoproteins
(C) Lecithin
(D) Cephalin

130. The process of preventing the entry of micro-organisms in the food system is

(A) Asepsis
(B) Filtration
(C) Pasteurization
(D) Sterilisation

131. A food additive made from sugary materials by fermentation is

(A) Alchohol
(B) Formic acid
(C) Acetic acid
(D) Ethanol

132. The natural toxicant present in cotton seed is

(A) Alkaloid
(B) Gossypol
(C) Ochratoxin
(D) Citrulin

133. During the smoking of fat, glycerol breaks down to form free fatty acids and

(A) Acrolein
(B) Oxygen
(C) Carbon monoxide
(D) Carbon dioxide

134. The pigment present in beet root is

(A) Betalain
(B) Curcumin
(C) Lycopene
(D) Carotene

135. Sugar undergoes hydrolysis by the addition of

(A) Acid
(B) Alkali
(C) Salt
(D) Water

136. Zein refers to the protein present in

(A) Rice
(B) Wheat
(C) Maize
(D) Rye

137. Hygrometer is used to measure

(A) Moisture
(B) Water activity
(C) Protein
(D) Sedimentation value

138. Rigor calories are changes associated with

(A) Milk cookery
(B) Egg cookery
(C) Meat cookery
(D) Fish cookery

139. The acid which renders milk more digestible

(A) Ascorbic acid
(B) Citric acid
(C) Lactic acid
(D) Oxalic acid

140. The non thermal method of food preservation is

(A) Microwave processing
(B) Retort pouch processing
(C) Ohmic heating
(D) High pressure processing

141. The most important global issue with international trade and
public health implementation is

(A) Food quality
(B) Food safety
(C) Food selection
(D) Food Law

142. The fruit which is a natural prebiotic

(A) Sapota
(B) Banana
(C) Kiwi
(D) Grapes

143. The vitamin also known as the ‘Sunshine vitamin’ is

(A) Ascorbic acid
(B) Cholecalciferol
(C) Alpha-tocopherol
(D) Gamma-tocopherol

144. ‘The disease of the 3 Ds’ caused by niacin deficiency is called

(A) Beri beri
(B) Pellagra
(C) Scurvy
(D) Angular stomatitis

145. The safe moisture content for food grain storage is

(A) 14 percent
(B) 18 percent
(C) 20 percent
(D) 24 percent

146. The enzyme used in the production of cheese

(A) Rennet
(B) Pectinase
(C) Amylase
(D) Protease

147. The bioactive compounds present in plant foods with potential health benefits

(A) Phytochemicals
(B) Omega-3 fatty acids
(C) Bio-chemicals
(D) Zoochemicals

148. Fermented apple beverage

(A) Cider
(B) Beer
(C) Apple Fizz
(D) Feni

149. Mushroom is a/an edible

(A) Bacterium
(B) Fungus
(C) Alga
(D) Yeast

150. The chemical name of Baking Soda is

(A) Sodium carbonate
(B) Sodium bicarbonate
(C) Tartaric acid
(D) Cream of tartar

FINAL ANSWER KEY
Subject Name: 618 FOOD SCIENCE
SI No. Key SI No. Key SI No. Key SI No. Key SI No. Key
1 C 31 B 61 C 91 B 121 C
2 D 32 A 62 D 92 A 122 A
3 D 33 C 63 A 93 C 123 D
4 A 34 C 64 B 94 B 124 B
5 C 35 B 65 C 95 B 125 C
6 B 36 B 66 A 96 C 126 D
7 C 37 C 67 B 97 A 127 A
8 D 38 A 68 A 98 C 128 C
9 B 39 D 69 B 99 B 129 B
10 B 40 B 70 C 100 A 130 A
11 D 41 A 71 C 101 B 131 C
12 B 42 A 72 B 102 A 132 B
13 B 43 B 73 A 103 B 133 A
14 C 44 C 74 C 104 D 134 A
15 D 45 B 75 D 105 A 135 D
16 A 46 A 76 A 106 D 136 C
17 C 47 A 77 B 107 A 137 B
18 A 48 C 78 C 108 C 138 C
19 C 49 D 79 A 109 A 139 C
20 A 50 C 80 B 110 A 140 D
21 B 51 D 81 A 111 D 141 B
22 C 52 A 82 D 112 B 142 B
23 B 53 B 83 A 113 D 143 B
24 B 54 C 84 B 114 A 144 B
25 A 55 A 85 C 115 D 145 A
26 C 56 D 86 D 116 C 146 A
27 B 57 C 87 C 117 C 147 A
28 D 58 A 88 C 118 B 148 A
29 A 59 A 89 D 119 B 149 B
30 C 60 A 90 A 120 C 150 B