1. Toffee is an example of which type of emulsion?

Oil in water

2. Food recall is done by?

Manufacturer

3. ISO 9000 was launched in which year?

1987

4. The temperature range of HTST is?

72-75°C

5. Which of the following is an example of stimulating beverage?

Coffee

6. Soya sauce is a fermented product of?

Soya beans

7. The type of fermentation occurs in mangos pickle is

Lactic acid

8. What is purpose of K2SO4 in digestion mixture?

Increase boiling point

9. Which of the following is an example of Law enforcement body?

PFA Punjab Food Authority

10. Allergens are controlled in?

PRPs

11. Ascorbic acid is also known as

Vitamin C

12. Toxins found in potato are?

Solanine

13. Sesame crop is categorized as?

C3 plant

14. Most germicidal power of irradiation is?

200-280nm

15. Which method kill all the viable form of microorganisms?

Sterilization

16. ISO 22000 comes under which approach?

Preventive approach

17. What is the first step a HACCP must team do

Method selection

18. PFA laboratories comes under which wing?

Technical wing

19. Most Effective route of toxicity exposure is?

Inhalation

20. Taste and aroma are detected by?

Olfactory nerve

21. Before milling moisture is reduced by?

Conditioning

22. During food allergy which cells become most active?

Basophiles

23. Pakistan Halal food code is?

PS 3733

24. Shelf life of the food products can be doubled by merely decreasing temperature?

10°C

25. BRC latest version has principles?

09

26. Cereal are fermented to produce?

Bread

27. According to USDA function of package is?

Protection and preservation

28. Which of the following is used as antimicrobial agent in aseptic packaging?

Ag

29. Which food component provide energy to the body during starvation?

Glycogen, Carbohydrates

30. For significant change in HACCP plan. HACCP team must?

Review

31. Suitable Food equipment is one that:

can be clean easily

32. Extenders in meat increase?

Protein

33. Spice and herb extracts used in meat as?

Filler and Extender

34. Change in color of fresh cured meat to brown or grey and others is due to?

Microbial

35. Heating of meat is done?

Compromising sensory

36. For Diabetics patient, diet plan was made containing?

Low carbs and high fat

37. When buoyancy or densities of contaminant is different from raw material, it is known as?

Flotation

38. Conversion of grains into the flour is known as?

Milling

39. Heating of food in seal can followed by rapid cooling?

Canning

40. Bacteria found in uncooked poultry is?

Salmonella

41. The causative agent of BSE is?

Prion

42. Surface pitting occurs in which fruit?

Citrus

43. Acid use in coffee beverage is?

Phosphoric acid

44. vibrio vernificus causes?

septicemia

45. Vegetables, fruits and meat are which type of food?

Complex food

46. Decision tree is used for?

HACCP

47. __________intolerant person, cannot take flour product?

Gluten

48. Clostridium botulinum causes spoilage in?

Low acidic food

49. ISO 14000 is for?

Environmental Management System-EMS

50. The dosage of Radappertization is?

30 kGray

51. Altering the value of food is called?

Food processing

52. Diarrhea is mainly caused by which organism?

Salmonella

53. Blood spots in eggs are detected by?

Candling

54. Acrylamide is made at temperature?

Above 120˚C

55. Organic acid is mainly use against?

Purification

56. In 1860, Louis pasture discovered the main cause of disease and decay are?

Microorganisms

57. In Europe, product labelling comes under?

Regulatory standard

58. Mouthfeel includes?

Texture, Juiciness and Softness

59. Most food poisoning organisms prefer to grow?

Above 4.5 pH

60. Ethyl butyrate contains which flavor?

Pineapple

61. During the ripening of fruits?

Pectin decreases

62. Shelf life of minimally processed food is?

21 days

63. In Food packaging, time temperature TT indicator uses for?

Communication

64. ____________ is used to prevent change in state/form of substance?

Stabilizer

65. During molasses, dehydration, caramelization is avoided by?

Drum Drying

66. Transfer of contaminants in food through surface and hands is?

Cross Contamination

67. During vegetables storage, most important factor is?

Humidity and temperature

68. Bacteria show maximum resistance at pH?

7.0

69. Important factor in meat packaging is?

Oxygen Transmission Rate

70. Toned water has _______ taste due to ___________?

Bitter, Quinones

71. HACCP is used for?

Risks and Hazards

72. Antibiotic resistance comes under?

Chemical hazard

73. Pesticides residue in food causes?

Toxicity

74. Color changes in potatoes and apples are due to?

Enzymatic Browning

75. Which of the following is not used as a preservative?

Chlorophyll

76. For commercialization focus on?

Consumer preference

77. Aim of residue surveillance traceability is?

Residue mapping

78. CCPs are practiced in?

HACCP

79. Primary purpose of packaging is?

Protection

80. Word Analogy: Aeroplane: Hanger

Automobile: Garage

81. Direct/Indirect: The innkeeper said to me ” where will you stay this evening?”

Would

82. She writes …. black ink.

In

83. Nagma Ae watan piyara watan was written by?

Amanat Ali Khan

84. اُلٹی پٹی

پڑھانا

85. What percentage of Pakistani speaks Punjabi?

39%

86. 42 women can do a piece of work in 18 days; how many women would be required do the same work in 21 days?

36

87. Under 1973 constitution, total seats of National assembly in 1973 elections were:

210

88. Dhanak Per Qadam Book was written by?

Akhtar Riaz ud Din

89. During 1947, out of 565 princely states, how many states joined Pakistan?

13

90. World Economic Forum Conference 2020 held in which country?

Davos, Switzerland

91. An image on the computer screen that represents an application, a file and folders called as?

Icons

92. India Wins Freedom Book was written by:

Maulana Azad

93. Important challenge to Second World is fundamentalism of:

Jews

94. Hujjat Allah Al Baligha Book was written by:

Shah Wali Ullah

95. The process of dividing the disk into tracks and sectors is called as:

Formatting

96. Falling waterfall has which energy?

Kinetic Energy

97. Water boiling temperature vary due to…?

Air/atmospheric Pressure

98. Find value of x? Maths Question
99. Which part of the brain detects smell?

Olfactory nerves