GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 25 - 28 of 202

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Question 25

Spoilage Microorganisms in Different Food Products Including Milk

Appeared in Year: 2018

Question

Match List-Ⅰ List-Ⅱ▾

Match the operation in Group I with the process in Group II.

List-Ⅰ (Column-I)List-Ⅱ (Column-II)
(A)

Grading

(i)

Quality separation

(B)

Cleaning

(ii)

Screening

(C)

Size reduction

(iii)

Commination

(D)

Filtration

(iv)

Clarification

Choices

Choice (4)Response
  • (A)
  • (B)
  • (C)
  • (D)

a.

  • (iii)
  • (ii)
  • (i)
  • (iv)

b.

  • (ii)
  • (i)
  • (iv)
  • (iii)

c.

  • (i)
  • (ii)
  • (iii)
  • (iv)

d.

  • (iv)
  • (ii)
  • (i)
  • (iii)

Question 26

Appeared in Year: 2018

Question

MCQ▾

Out of 7 principles of HACCP system, 4 are listed below. Arrange these principles in the order in which they are applied.

(i) Conduct a hazard analysis

(ii) Establish monitoring process

(iii) Establish critical limit

(iv) Establish record keeping and documentation process

Choices

Choice (4)Response

a.

iii, iv, i, ii

b.

ii, iii, i, iv

c.

i, iii, ii, iv

d.

i, ii, iii, iv

Question 27

Appeared in Year: 2016

Question

MCQ▾

The oil, which experiences flavor reversion even at lower peroxide value is________

Choices

Choice (4)Response

a.

Palm

b.

Soybean

c.

Sesame

d.

Mustard

Question 28

Appeared in Year: 2017

Question

MCQ▾

Identify the foodborne illness which is not caused by bacteria.

Choices

Choice (4)Response

a.

Cysticercosis

b.

Listeriosis

c.

Vibriosis

d.

Botulinum

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