Odisha CPET 2022 Question Paper Food Science Nutrition

ODISHA
CPET

QUESTION PAPER
2022
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COMMON P.G. ENTRANCE TEST–2022 (CPET-2022)

Subject Code : 47 Test Booklet No.:

Entrance Subject : Food Science & Nutrition Hall Ticket No.:

TEST BOOKLET

Time Allowed : 90 Minutes Full Marks : 70

INSTRUCTIONS TO CANDIDATES
1. Please do not open this Question Booklet until asked to do so.
2. Check the completeness of the Question Booklet immediately after opening.
3. Enter your Hall Ticket No. on the Test Booklet in the box provided alongside. Do not write
anything else on the Test Booklet.

up Test Booklet Serial No. & OMR Answer Sheet Serial No. in the Attendance Sheet carefully.

5. Each question has four answer options marked (A), (B), (C) & (D).
6. Answers are to be marked on the Answer Sheet, which is provided separately.
7. Choose the most appropriate answer option and darken the oval completely, corresponding to
(A), (B), (C) or (D) against the relevant question number.
8. Use only Blue/Black Ball Point Pen to darken the oval for answering.
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as wrong answer.
10. Each question carries equal marks. There will be no negative marking for wrong answer.
11. Electronic items such as calculator, mobile, etc., are not permitted inside the
examination hall.
12. Don’t leave the examination hall until the test is over and permitted by the invigilator.
13. The candidate is required to handover the original OMR sheet to the invigilator and
take the question booklet along with the candidate’s copy of OMR sheet after completion
of the test.
14. Sheet for rough work is appended in the Test Booklet at the end.

W-Food Science & Nutrition-47 P.T.O.

1. Plant polysachharide in foods resistant to hydrolysis by human digestive system are
called

(D) All of the above

2. Percentage of protein in meat is

(A) 1-10%

(B) 15-20%

(C) 30-40%

(D) 40-50%

3. Liver is a rich source of vitamin___

(A) A

(B) C

(C) B

(D) K

4. The surface of the muscle is called as

(A) Sarcolemma

(B) Sarcoplasm

(C) Reticulin

(D) Collagen

5. The dark bands of muscle is known as ______ bands

(A) Isotropic

(B) Anisotropic

(C) Z-line

(D) H-zone

W-Food Science & Nutrition-47 2

6. Anti-sterility vitamin is vitamin

(A) C

(B) E

(C) K

(D) D

7. Which of the following is a LAB

(A) Streptococcus

(B) Leuconostoc

(C) Both (A) and (B)

(D) Vagococcus

8. Putrefaction is related to hydrolysis of

(A) Starch

(B) Protein

(C) Fats

(D) All of the above

(A) Proteins

(B) Carbohydrates

(C) Vitamins

(D) Water

10. The enzyme responsible for enzymatic browning in cut fruits is

(A) PP Oxidase

(B) Catalase

(C) Peroxidase

(D) Lipase

W-Food Science & Nutrition-47 3 P.T.O.

11. The substance hold the cells of fruits together is

(A) Protein

(B) Cellulose

(C) Pectin

(D) Fat

12. Chlorophyll is _______ soluble

(A) Water

(B) Oil

(C) Both (A) and (B)

(D) Benzene

13. The metal bound to myoglobin is

(A) Mg

(B) Ca

(C) Fe

(D) Zn

14. One molecule of beta carotene is converted to ____ molecules of Vitamin A.

(A) 1

(B) 2

(C) 3

(D) 4

15. In berry, the edible part is

(A) Epicarp

(B) Pericarp

(C) Endocarp

(D) Thalamus

W-Food Science & Nutrition-47 4

16. The test used for detection of starch

(A) Glucose test

(B) Sodium test

(C) Iodine test

(D) Salt test

17. Pectin forms gel in the presence of

(A) Calcium

(B) Sugar

(C) Acid

(D) All of the above

18. Sucrose is

(A) C12H22O11

(B) C11H24O12

(C) C12H24O16

(D) C12H22O12

19. Which of the following microorganism survive over broader pH range?

(A) Bacteria

(B) Yeast

(C) Mold

(D) None of the above

20. Oligo-sachharides have ____ units of sugar

(A) 2

(B) 3-11

(C) 15

(D) 20

W-Food Science & Nutrition-47 5 P.T.O.

21. Lemon juice has a pH of

(A) 7.2

(B) 8.1

(C) 2.3

(D) 5.5

22. Vegetables sown in winter season are known as

(A) Rabi

(B) Kharif

(C) Both (A) and (B)

(D) None of the above

23. Potato belongs to genus

(A) Solanum

(B) Brassica

(C) Daucus

(D) None of the above

24. Clove is basically a

(A) Tuber

(B) Bud

(C) Bulb

(D) Stem

25. Brine is a

(A) Salt solution

(B) Sugar solution

(C) Solution of chemical preservatives

(D) Acidic solution

W-Food Science & Nutrition-47 6

26. Carbohydrates have empirical formula

(A) Cx(H2O)y

(B) Cx(CHO)y

(C) Cx(CO)y

(D) Cx(OH)y

27. Glycemic refers to rise in blood ____ level after digestion and absorption

(A) Glucose

(B) Cholesterol

(C) Serum albumin

(D) All of the above

28. The glycogen reserves are stored in

(A) Pancreas

(B) Liver

(C) Spleen

(D) Stomach

29. Bile acids are

(A) Polar

(B) Non-polar

(C) Amphipathic

(D) None

30. 1kcal= ___KJ

(A) 4.184

(B) 4.814

(C) 4.418

(D) 4.148

W-Food Science & Nutrition-47 7 P.T.O.

31. Insulin is produced by

(A) Alpha cells of pancreas

(B) Beta cells of pancreas

(C) Gall bladder

(D) Liver

32. During goiter, there is ______ of thyroid gland

(A) Enlargement

(B) Shrinkage

(C) No change

(D) None

33. O blood group people are

(A) Universal recipient

(B) Universal donors

(C) Both (A) & (B)

(D) None

34. Which is good cholesterol?

(A) LDL

(B) HDL

(C) Both (A) and (B)

(D) VLDL

35. Ptyalin is another name for

(A) Salivary amylase

(B) Pancreatic amylase

(C) Trypsin

(D) Enterokinase

W-Food Science & Nutrition-47 8

36. Acid found in vinegar is

(A) Lactic

(B) Acetic

(C) Citric

(D) All of the above

37. Larger the dissociation constant ____ is the pKa of acid

(A) Lower

(B) Higher

(C) Do not effect

(D) None

38. Tamarind contains good quantity of

(A) Tartaric

(B) Malic

(C) Citric

(D) Phosphoric

39. The metal with highest thermal conductivity is

(A) Steel

(B) Silver

(C) Copper

(D) Aluminum

40. In boiling point diagram the saturated vapour curve is called

(A) Triple point

(B) Boiling point

(C) Dew point

(D) Saturation point

W-Food Science & Nutrition-47 9 P.T.O.

41. Lactic acid fermentation does not produce

(A) ATP

(B) CO2

(C) NADH

(D) Both CO2 and NADH

42. _____ is an alternative name for baking soda.

(A) Carbon dioxide

(B) Potassium tartarate

(C) Sodium bicarbonate

(D) Calcium carbonate

43. Which one is a simple lipid?

(A) Triglycerides

(B) Steroids

(C) Lecithin

(D) LDL

44. Which is a non-reducing sugar

(A) Sucrose

(B) Glucose

(C) Fructose

(D) Lactose

45. Electrophoresis separation is achieved on the basis of

(A) ionic charge

(B) acidity

(C) basicity

(D) solubility

W-Food Science & Nutrition-47 10

46. The pH of stomach is

(A) 1-2.5

(B) 3.5-5

(C) 5.5-7

(D) 7.5-9

(A) Rickets

(B) Marasmus

(C) Kwashiorkor

(D) Scurvey

48. Glucose melts at ____ °C

(A) 50

(B) 100

(C) 150

(D) 200

49. Water activity of pure water is

(A) 0

(B) 1

(C) 2

(D) 100

50. Glycemic index expressed as

(A) g/min

(B) kg/day

(C) mg/day

(D) none

W-Food Science & Nutrition-47 11 P.T.O.

51. BMI represents the ratio of body mass with respect to height as

(A) Kg/m2

(B) Kg/cm2

(C) Kg/inch2

(D) pounds/m2

52. Food Safety and Standards Authority of India is a statutory body established under
Government of India by

(A) Ministry of commerce and industry

(B) Ministry of corporate affairs

(C) Ministry of Food processing Industries

(D) Ministry of Health & Family Welfare

53. The head quarter of WHO is located at

(A) Rome, Italy

(B) Geneva, Switzerland

(C) New York, USA

(D) Sydney, Australia

54. Energy requirement of males having 70kg body weight with moderate activity needs

(A) 3000kcal/24hr

(B) 2500kcal/24hr

(C) 2000kcal/24hr

(D) 2200kcal/24hr

55. World Food day is celebrated on

(A) 20th March

(B) 1st December

(C) 16th October

(D) 7th April

W-Food Science & Nutrition-47 12

56. National Institute of Nutrition located at Hyderabad is established in

(A) 1918

(B) 1980

(C) 1950

(D) 1972

57. Iron absorption is enhanced by co-ingestion of

(A) Vitamin C

(B) Vitamin B1

(C) Folic acid

(D) None of the above

58. Secretion of parathyroid hormone is affected due to the mineral

(A) Cu

(B) Na

(C) K

(D) Ca

59. Water soluble vitamin is/are

(A) B

(B) C

(C) D

(D) Both (A) and (B)

60. The green colour of whey is due to:

(A) Chlorophyll

(C) Enzyme

(D) All of the above

W-Food Science & Nutrition-47 13 P.T.O.

61. The tonned milk has fat content

(A) 0.5%

(B) 1.5%

(C) 3%

(D) 4.5%

62. The table sugar generally used is a

(A) Glucose

(B) Galactose

(C) Mannose

(D) Sucrose

63. The ORS formulation recommended by WHO includes

(A) NaCl 3.5g, KCl 1.5g and glucose 20g dissolved in 500ml water

(B) NaCl 2.5g, NaHCO3 2.5g and glucose 40g dissolved in 500ml water

(C) NaCl 3.5g, NaHCO3 2.5g, KCl 1.5g and glucose 20g dissolved in 1000ml water

(D) NaCl 3.5g, NaHCO3 2.5g, KCl 2.5g and glucose 40g dissolved in 1000ml water

64. Which is not an essential amino acid?

(A) Valine

(B) Methionine

(C) Alanine

(D) Phenylalanine

65. Ketogenic diet includes

(A) Very low carbs and low fats

(B) Very high carbs and low fats

(C) Very low carbs and high fats

(D) Very low carbs and high proteins

W-Food Science & Nutrition-47 14

66. Which one is not considered as thermogenic food?

(A) Egg

(B) Caffeine

(C) Conjugated linoleic acid

(D) None of the above

67. Olive oil is a rich source of

(A) MUFA

(B) SFA

(C) PUFA

(D) Phospholipids

(A) Glucose, Fructose and Galactose

(B) Glucose, Fructose and Mannose

(C) Glucose, Fructose and Ribose

(D) Glucose, Fructose and Xylose

69. The main campus and headquarter of Central Food Technological Research Institute
is located at

(A) New Delhi

(B) Bangaluru

(C) Mysore

(D) Hyderabad

70. DASH diet is recommended to the patient suffering from

(A) Diabetes

(B) Cancer

(C) Alzheimer’s disease

(D) Hypertension
****

W-Food Science & Nutrition-47 15 P.T.O.

ROUGH WORK

W-Food Science & Nutrition-47 16