Objective Type Questions for NET

1.

Carbohydrate content in potato is:

(A) 12%

(B)

22%

(C) 32%

(D)

42%

2.

Which refrigerant is commonly used is used in cold storage in our country

(A) Ethylene

(B)

Carbide

(C)

(D)

Sodium Bcnzoatc

(A) Dashart

(B)

Sindhu

(C)

(D)

Fazli

(A) Queen

(B)

Kew

(C)

(D)

Cayenne

(A) Papaya

(B)

Mango

(C) Bael

(D)

Karonda

(A) Mango

(B)

Bael

(C) Pomegranate

(D)

Dry Karonda

Ammonia

3. Mango variety having strong flavour is

Langra

4. Pineapple variety suitable for canning is :

Mauritius

5. Richest source of Riboflavin is :

6. Richest source of iron is:

7. Which one of the following is a Climacteric type of fruit ?

(A)

Banana

(C) Litchi

(B)

Citrus

(D)

Grape

8. Which of the following is non-Climacteric type of fruit ?

(A) Pineapple

(B)

Litchi

(C) Grape

(D)

All of these

9. "Most suitable packaging material" for cut flowers is :

(A) Wooden boxes

(B)

Plastic boxes

(C)

(D)

Caretes

Cardboard boxes

10. Emission of Ethylene during transportation of cut flowers cause a disorder

which called as:
(A) Bud opening

(B)

Sleepiness

(C) Bent neck

(D)

Calyx splitting

11. First commodity for which grading and marketing rules were framed is
(A) Tomato

(B)

Mango

(C)

(D)

Onion

(A) Tryptophane

(B)

Methionine

(C) ABA

(D)

IAA

(B)

15C with 60-80% RH

(D)

20 C with 50-70% RH

(B)

40C and 70% RH

Grape

12. Which is the precursor of Ethylene ?

13. Cauliflower curds can be stored for a

month at (A)

OC with 85-90% RH

(C) 15 C with 60-65% RH

14. For curing, sweet potato are kept for 10

days at:

(A) 25 C and 85% RH

(C)

80 "C and 30% RH

(D)

30 C and 80% RH

(B)

B and C

(D)

Only B

(A) Mature green stage

(B)

Red ripe stage

(C) Immature green stage

(D)

Half-ripe/pink stage

15. "Elephant's Foot Yam" is rich source of

Vitamin :

(A)

A and B

(C) C and D
16. Tomato fruits for canning are harvested at:

17. Which chemical is used for controlling sprouting of onions in storage ?

(A)

Maleic Hydrazide (MH)

(B)

Ethylene (C2H4)

(D)

All of these

(A) Half-slip stage

(B)

Full-slip stage

(C)

(D)

None of these

(C) GA,
18. Melons for distant marketing arc picked at:

Green mature stage

19. For distant marketing, tomato fruits are harvested at:

(A) Immature green stage

(B)

Mature green stage

(C) Turning stage

(D)

Red ripe stage

(A) 5C

(B)

10 C

(C) 15C

(D)

20C

20. For Low Sugar content, potato tubers are

stored at:

21. For long-term storage, potato should be stored at:

(A) 0-5C

(B)

5-10C

(C) 10-15C

(D)

15-20C

(A) Pink stage

(B)

Hard ripe stage

(C) Over ripe stage

(D)

Mature stage

22. Tomato fruits for processing, are picked at:

23. For longer storage of cucumber fruits, the temperature should be

(A) 5C

(B)

10C

(C)

(D)

25C

20C

24. The Limiting Amino acid in green vegetables is :

(A) Arginine

(B)

Lysine

(C)

(D)

Tryptophan

Methionine

25. Which is the staple vegetable in Indian diet ?

(A) Tomato

(B)

Cauliflower

(C)

(D)

Chilli

(B)

Vitamin B

(D)

Vitamin E

(A) Broad bean

(B)

Cluster bean

(C) French bean

(D)

Hyacinth bean

(A) Vitamin A

(B)

Vitamin C

(C)

(D)

Vitamin E

(A) Lycopene

(B)

Anthocyanin

(C) Carotene

(D)

Quercetin

Potato

26. Spinach is rich in :

(A)

Vitamin A

(C) Vitamin C
27. Which bean is used for extraction of gum ?

28. Chillies are rich source of :

Vitamin A and C

29. Red colour of carrot is due to :

30. Vegetables are subjected to drying after:

(A) Sulfuring

(B)

Sulphitation

(C)

(D)

None of these

(A) Vitamin A

(B)

Vitamin B

(C) Vitamin C

(D)

Vitamin D

(B)

Gane (1934)

(D)

Wang (1986)

(A) Mould

(B)

Yeast

(C) Bacteria

(D)

Virus

Blanching

31. Yellow coloured vegetables are rich source

32. Father of modern Refrigeration is :

(A)

James Harrison (1851)

(C) Wade, N.L. (1984)

33. Benzoic Acid is most effective to:

34. According to FPO, the maximum limit of SO 2 allowed in squashes and cordials
is
(A) 350 ppm

(B)

500 ppm

(C) 1000 ppm

(D)

600 ppm

(A) Low temperature

(B)

High temperature

(C) Moderate temperature

(D)

No effect of temperature

(A) 500 ppm

(B)

1000 ppm

(C) 1500 ppm

(D)

350 ppm

35. The toxicity of SO2 is increase at:

35. Concentration of SO2 in concentrated juice

is ;

36. SO2 content in pure KMS is :

(A) 25.5%

(B)

75.5%

(C) 78.2%

(D)

57.7%

37. Enzyme responsible for converting pectin into pectic acid is :

(A) Pectinase

(B)

Proto-peclinase

(C)

(D)

Poly Galucturonase

Pectic Methyl Esterase (PME)

38. Enzyme responsible for converting protopectin into pectin is :

(A) PME

(B)

Proto-pectinase

(C) Poly Galucturonase

(D)

Pecfmase

(A) Gane (1934)

(B)

Kidd and West (1927)

Cruess (1912)

(D)

Bleekar (1929)

39. The term 'climacteric' is first used by ;

40. O2 requirement for Apple storage in Controlled Atmosphere (CA) is:

(A) 2%

(B)

3%

(C) 5%

(D)

7%

(B)

5 - 7C

(D)

10-15C

(A) 5 - 10C

(B)

10 - 15C

(C)

(D)

20-21C

(A) Fruits

(B)

Tubers

(C)

(D)

None of these

41. Storage temperature for Asparagus is :

(A)

0 - 5C

(C) 7-11C
42. Storage temperature for Banana is :

15-16C

43. Vacuum cooling is most suitable for:

Leafy vegetables

44. Vegetable which is not blanched before drying is :

(A) Cauliflower

(B)

Palak

(C) Onion

(D)

Tomato

45. Moisture content in dried vegetable is

(A) 2%

(B)

3%

(C) 5%

(D)

6%

45. Vitamin which is not found in Fruits and Vegetables is :

(A) Vitamin A

(B)

Vitamin B1

(C) Vitamin B6

(D)

Vitamin B12

(A) TSS

(B)

Sugar %

(C) Acid %

(D)

Brix : arid ratio

46. Best maturity indices of orange is :

47. Bacteria which is used to absorb ethylene from storage chamber is:
(A) Agrobacterium

(B)

Mycobacterium

(C) Bacillus

(D)

Azotobacter

(A) K

(B)

Ca

(C) S

(D)

None of these

48. Toughening effect on canned bean is due to

49. Agricultural produce (Grading and Marketing) Act (1937) is also

(A) PFA Act

(B)

FPOAct

(C) Agmark Act

(D)

ISlAct

50. The term "three quarterful or full three quarter" is used to denote fruit
maturity in which crop in the following :
(A)

Banana

(C) Tomato

(B)

Mango

(D)

Pineapple

51. Storage of fruits and vegetables, where the gas composition is changed from
that of normal atmosphere and a precise control is maintained over the
atmospheric composition during storage period is known as :
(A)

Controlled Atmospheric (CA) storage (B)

(C) Cold storage

(D)

Modified Atmospheric (MA)

storage
Hypobaric storage

52. During controlled atmospheric storage composition of which of the following

set of gases is controlled ;

(A) O2 + N2

(B)

CO2 + N2

(C) C2H4 + N2

(D)

CO2+ O2

53. At which pH fruits and vegetables are divided into acidic and non-acidic for
thermal processing:
(A)

4.5

(C) 6.5

(B)

5.5

(D)

7.5

54. In pre-cooling, water is mostly removed by :

(A) Convection

(B)

Conduction

(C) Radiation

(D)

None of these

(A) Plum

(B)

Peach

(C)

(D)

Cherry

(A) Apple

(B)

Mango

(C)

(D)

Pineapple

(A) Tomato

(B)

Leafy vegetables

(C)

(D)

Onion

(B)

Acid content

55.
Albinism is an
disorder of:

important

physiological

Strawberry

56.
Calliper
grade
measurement for :

is

the

maturity

Banana

57. Formation of absicission layer is maturity

index of :

Melons

58. What is the maturity index for Avocado ?

(A) Sugar content

(C) TSS

(D)

Oil content

59. Which of the following is biodegredable plastic ?

(A) Poly propylene

(B)

LDPE

(C) Polythene

(D)

Polyhydroxy butyrate

(A) Increase

(B)

Decrease

(C) Remains constant

(D)

None of these

(A) Root vegetables

(B)

Seed vegetables

(C)

(D)

Cucurbits

(B)

Seed vegetables

(D)

Leafy vegetables

60. As fruits mature, the specific gravity will:

61. 'Solidity is the maturity index for:

Leafy vegetables

62. Leaf change is important maturity index

for:
(A)
(C)

Bulbous vegetables
Cucurbits

63. Mango fruits can be best stored at a temperature of

(A)

(B)

16C

(D)

0C

(A) Cytokinin

(B)

GA3

(C)

(D)

IAA

(A) Sugar

(B)

Acid

(C) Glucosides

(D)

Vitamins

(C)

8C
-4C

64. Which of the following plant hormone is

considered as ripen

Ethylene

65. Bitterness in Citrus juice is due to

66. Bitterness in peach is due to

(A) Sugar

(B)

Malic acid

(C) Hydrocyanin

(D)

Prunasin acid

67. Among the following, which is best maturity index for Grape
(A) Size

(B)

Shape

(C) Colour

(D)

TSS

(A) Yeast

(B)

Bacteria

(C) Fungi (D)

(D)

Fermentation

68. Toddy from coconut is prepared by :

69. Which of the following is non-climactric fruit ?

(A) Apple

(B)

Banana

(C)

(D)

Mango

(A) 0C

(B)

4C

(C) 4C

(D)

-7C

(A) Drupe

(B)

Sorosis

(C)

(D)

Pome

(A) Protein

(B)

Carbohydrates

(C)

(D)

Vitamins

(A) Anthocyanin

(B)

Xanthophyll

(C)

(D)

Carotene

(B)

Carotene

Grape

70.
Maximum density
a temperature of :

of

water

is

at

71. Guava fruit is botanically known as

Berry

72. Mostly dry fruit are rich in

Fats

73. Red colour of tomato is due to

Lycopene

74. In onion pink colour is due to

(A) Anthocyanin

(C) Xanthophyll

(D)

Quercitin

(A) M K Rai and RN Singh

(B)

SK Roy and DS Khurdiya

(C) RP Roy and DK Khurana

(D)

None of these

75. Zero energy cool chamber is developed by

76. Hen and Chicken disorder is associated with

(A) Mango

(B)

Tomato

(C)

(D)

Guava

(A) Kidd & West

(B)

James Harrison

(C)

(D)

Graham & Patterson

Grapes

77. The membrane lipid hypothesis is given by:

Raison & Lyons

78. The point at which the dried products just become lumpy is known as
(A) Danger Point

(B)

Saturated Point

(C) Critical Point

(D)

Safety Point

(A) Critical Point

(B)

Danger Point

(C) Saturated Point

(D)

Safety Point

(A) Geotrichum

(B)

Penicillium

(C)

(D)

Colletotrichum

(A) Retinol

(B)

Cabalanin

(C)

(D)

Tocopherol

(A) 75C

(B)

84C

(C)

(D)

105C

79. A Point which have 5% Low RH than the

Critical Point is:

80. Fungus which mostly grown on grapes

Botrytis

81. Vitamin D is chemically known as

Calciferol

82. Lye peeling is done at a temperature of

93C

83. Which of the following is associated with

'browning' disorder
(A) Apple

(B)

Cabbage

(C)

(D)

Citrus

Cauliflower

84. Which colour is considered as warm colour:

(A)

Blue

(B)

Orange

(C)

Green

(D)

Violet

85. What is the threshold level of ethylene in fruit and vegetable:

(A)
(C)

0.01 L/L
0.03 L/L

(B)

0.02 L/L

(D)

0.04 L/L

86. Which of the following is a rapid precooling method :

(A) Forced air Cooling

(B)

Hydro Cooling

(C) Vacuum Cooling

(D)

Evaporative Cooling

87. In cucumber, chilling- injury symptoms are occurred at:

(A) <7C

(B)

7C

(C) 10C

(D)

>10C

(A) Banana

(B)

Guava

(C) Mango

(D)

Citurs

89. Degreening is not applicable in

90. Under normal conditions Orchid can be stored upto 2 weeks at

(A) 2-4C

(B)

5-7C

(C) 10-12C

(D)

1C

Objective type questions on Food Science (General)

Q.No. 1. Which of the following is a reducing sugar
(A) Starch
(B) Lactose
(C) Fructose
(D) Sucrose
Hide Answer
(C) Fructose
Q.No. 2. Addition of Hops in beer is done to
(A) Enhance fermentation
(B) Settle the yeast
(C) Impart the bitter taste
(D) Speedy maturation
Hide Answer
(C) Impart the bitter taste

Q.No. 3. Malic acid is the predominant acid present in

(A) Plum
(B) Peach
(C) Citrus
(D) Mango
Hide Answer
(A) Plum
Q.No. 4. Pyruvic acid is the end product of
(A) Electron transport system
(B) Phosphate metabolism
(C) Glycolysis
(D) Fat metabolism
Hide Answer
(C) Glycolysis
Q.No. 5. The minimum TSS needed for the cordial is
(A) 35
(B) 30

(C) 32
(D) 40
Hide Answer
(B) 30

Q.No. 6. Exhausting of cans is done to

(A) Sterilize the cans
(B) Raise the sugar contents
(C) Remove the acid
(D) Expel the entrapped air in the contents
Hide Answer
(D) Expel the entrapped air in the contents
Q.No. 7. Pasteurization is done to kill
(A) Selective microorganism
(B) All the microorganism
(C) Yeast
(D) Yeast and its spores
Hide Answer
(A) Selective microorganism
Q.No. 8. BOD stands for
(A) Biological Oxygen Demand
(B) Biochemical Oxygen Demand
(C) Biodegradable Oxygen Demand
(D) Biowaste of Diesel
Hide Answer
(B) Biochemical Oxygen Demand
Q.No. 9. Calcium is used in human body for
(A) Synthesis of bones
(B) Recovery of bicarbonate
(C) Utilisation of sulphate
(D) Synthesis of amino acids
Hide Answer
(A) Synthesis of bones
Q.No. 10. Lacquering of tin cans is done to
(A) Prevent discolouration of products
(B) To make the can attractive
(C) Kill the microorganism
(D) Expell the air
Hide Answer
(A) Prevent discolouration of products

Q. No.1. Vitamin C and vitamin E, BHA and BHT, and sulfites are all
(A) Flavour enhancer
(B) Antimicrobial agent
(C) Incidental food agent
(D) Antioxidants
Hide Answer
(D) Antioxidants
Q. No.2. Father of modern Refrigeration is
(A) Gane (1934)
(B) James Harrison (1851)
(C) Wade, N.L. (1984)
(D) Wang (1986)
Hide Answer
(B) James Harrison (1851)

Q. No.3. Mandatory food labeling of processed foods except those with meat and poultry is regulated by
the
(A) FPO
(B) FDA
(C) USDA
(D) GAO
Hide Answer
(B) FDA
Q. No.4. Vitamin which is not found in Fruits and Vegetables is
(A) Vitamin B12
(B) Vitamin A
(C) Vitamin B2
(D) Vitamin C
Hide Answer
(A) Vitamin B12
Q. No.5. Mono-Sodium Glutamate is used as
(A) Source of amino acid
(B) Flavour enhancer
(C) Binder
(D) Moisture retainer
Hide Answer
(B) Flavour enhancer
Q. No.6. If a product is said to be "Sugar Free" it contains how much sugar?
(A) None
(B) Less than 0.5 grams of sugar per serving

(C) Less than 10.0 grams

(D) Not more than 40 kcal per serving
Hide Answer
(B) Less than 0.5 grams of sugar per serving
Q. No.7. During controlled atmospheric storage composition of which of the following set of gases is
controlled

(A) O2 + N2
(B) CO2 + N2
(C) C2H4 + N2
(D) CO2+ O2
Hide Answer
(B) CO2 + N2
Q. No.8. Tomato ketchup can be preserved by
(A) 500 ppm of sodium benzoate
(B) 250 ppm of sodium benzoate
(C) 750 ppm of sodium benzoate
(D) 1000ppm of sodium benzoate
Hide Answer
(C) 750 ppm of sodium benzoate
Q. No.9. National pickle of India is
(A) Lime pickle
(B) Mango pickle
(C) Cucumber pickle
(D) Carrot pickle
Hide Answer
(A) Lime pickle
Q. No.10. Which of the following is not a natural colour
(A) Cyanidine 3 glucoside
(B) Chlorophyll
(C) Sunset yellow
(D) Annato
Hide Answer
(C) Sunset yellow

Q.No. 1. Clinching a term related to

(A) Freezing
(B) Canning
(C) Fermentation
(D) Drying
Hide Answer
(B) Canning
Q.No.2. Hypobaric storage is mostly used for
(A) Fruits
(B) Vegetables

(C) Nuts
(D) Cut Flowers
Hide Answer
(D) Cut Flowers
Q.No.3. CFTRI is situated at
(A) Delhi
(B) Luckhnow
(C) Pune
(D) Mysore
Hide Answer
(D) Mysore
Q.No.4. Lye peeling is done at
(A) 75C
(B) 93C
(C) 84C
(D) 105C
Hide Answer
(B) 93C
Q.No.5. Which is an anti-heemorrhagic vitamin?
(A) Vitamin-A
(B) Vitamin-K
(C) Vitamin-E
(D) Vitamin-C
Hide Answer
(D) Vitamin-C
Q.No.6. Which is known as vinegar bacteria?
(A) Lactobacillus
(B) Acetobactor
(C) Clostridium
(D) Bacillus
Hide Answer
(B) Acetobactor
Q.No.7. The term pH stand for
(A) Presence of Hydrogen
(B) Positive Hydrogen
(C) Potential of Hydrogen
(D) Power of Hydrogen
Hide Answer
(C) Potential of Hydrogen
Q.No.8. Solution of salt in water is called as
(A) Vinegar
(B) Cider
(C) Juice
(D) Brine
Hide Answer
(D) Brine

Q.No.9. The water activity (aw) of pure water is

(A) 0.54
(B) 0.71
(C) 0.92
(D) 1.0
Hide Answer
(D) 1.0
Q.No.10. Staphylococcus aureus does not produce enterotoxin
(A) pH below 6.0
(B) pH 6.5
(C) pH 7.5
(D) pH 5.0
Hide Answer
(A) pH below 6.

Q.No.1. Egg shell is

(A) Porous
(B) Non-porous
(C) None of above
(D) All of the above
Hide Answer
(A) Porous
Q.No.2. With ageing/storage air cell inside egg shell becomes
(A) Small
(B) Large
(C) Air cell is not present in egg
(D) None of the above
Hide Answer
(B) Large

Q.No.3. Defects in fresh egg are

(A) Meat spots
(B) Cracks
(C) Bloom
(D) All of these
Hide Answer
(D) All of these
Q.No.4. Green rot is caused by
(A) Acinetobacter
(B) Proteus melanovogenes

(C) Serratia spp.

(D) Pseudomonas fluorescens
Hide Answer
(D) Pseudomonas fluorescens
It occurs even at 0C
Q.No.5. Red rot is caused by
(A) Acinetobacter
(B) Proteus melanovogenes
(C) Serratia spp.
(D) Pseudomonas fluorescens
Hide Answer
(C) Serratia spp.
Q.No.6. Which part of egg is richest in protein and fat
(A) Egg white
(B) Egg yolk
(C) Egg shell
(D) Whole egg
Hide Answer
(B) Egg yolk
It contains 17.5% protein and 32.5% fat
Q.No.7. Proteus causes .. spoilage of eggs
(A) Red rots
(B) Black rots
(C) Colourless rot
(D) Pink rots
Hide Answer
(B) Black rot
Q.No.8. The initial stage of spoilage of eggs by mould is
(A) Pin-spot moulding
(B) Superficial fungal spoilage
(C) Fungal rotting
(D) Mould rotting
Hide Answer
(A) Pin-spot moulding
Q.No.9. The final stage of spoilage of eggs by mould is
(A) Pin-spot moulding
(B) Superficial fungal spoilage
(C) Fungal rotting
(D) Mould rotting
Hide Answer
(B) Superficial fungal spoilage
Q.No.10. Which part of egg contains cholesterol and thus restricted to cholesterol patient
(A) Egg white
(B) Egg yolk
(C) Egg shell
(D) Whole egg

Hide Answer
(B) Egg yolk
It contains approx 240mg cholesterol

Q.No.1. The optimum temperature of growth of thermophilic bacteria is

(A) 35C
(B) 45C
(C) 55C
(D) 75C
Hide Answer
(B) 45C
Q.No.2.Drying rate is influenced by
(A) Surface area
(B) Air velocity
(C) RH
(D) All of these
Hide Answer
(D) All of these

Q.No.3.Strawberry is canned in which type of can

(A) AR can
(B) SR can
(C) Plain can
(D) None of these
Hide Answer
(A) AR can
Q.No.4.The bacterium capable of anaerobic nitrogen fixing is
(A) Azotobacter
(B) Bacillus
(C) Clostridium
(D) Rhizopus
Hide Answer
(A) Azotobacter
Q.No.5. The term Microbiology as study of living microorganisms , was coined by
(A) A.V Leewenhoek
(B) Robert Koch
(C) Louis Pasteur
(D) Edward Jenner
Hide Answer
(C) Louis Pasteur
Q.No.6. Generation time of Escherichia coli is
(A) 20 secs
(B) 20 mins
(C) 20 hours
(D) 20 days
Hide Answer

(A) 20 secs

Q.No.7. Streptococcus is employed in the manufacture of

(A) Bread
(B) Wine
(C) Cheese
(D) None
Hide Answer
(D) None
Q.No.8. Yeast is an important source of
(A) Vitamin-C
(B) Vitamin-B
(C) Vitamin-A
(D) Vitamin-D
Hide Answer
(B) Vitamin-B
Q.No.9. Which micro-organism serves as an indicator of water quality
(A) Azolla
(B) E.coli
(C) Spirogyra
(D) None
Hide Answer
(A) Azolla
Q.No.10.In the anaerobic respiration of yeast and bacteria, which of the following is released
(A) Methanol
(B) CO2
(C) Butanol
(D) None
Hide Answer
(B) CO2

Q.No.1. Out of these, which bacteria is found in fresh/refrigerated meat

(A) Lactobacillus
(B) Serratia
(C) Staphylococcus
(D) Moraxella
Hide Answer
(D) Moraxella
Q.No.2. Out of these, which bacteria is found in processed/cured meat
(A) Moraxella
(B) Pseudomonas
(C) Alcaligenes
(D) Lactobacillus
Hide Answer

(D) Lactobacillus

Q.No.3. Which of these bacteria is found both in refrigerated and processed meat
(A) Micrococcus
(B) Pseudomonas
(C) Serratia
(D) Staphyloccus
Hide Answer
(A) Micrococcus
Q.No.4. Which of these mould is found in fresh/ refrigerated meat
(A) Cladosporium
(B) Aspergillus
(C) Penicillium
(D) Rhizopus
Hide Answer
(A) Cladosporium
Q. No. 5. Which of these mould is found in processed/ curred meat
(A) Cladosporium
(B) Aspergillus
(C) Geotrichum
(D) Sporotrichum
Hide Answer
(B) Aspergillus
Q. No. 6. Which of these fungus is found both in refrigerated and processed meat
(A) Cladosporium
(B) Aspergillus
(C) Mucor
(D) Thamnidium
Hide Answer
(D) Thamnidium
Q.No.7. Smoking of meat resulted in
(A) Desired flavour
(B) Preservation of meat
(C) Both of the above
(D) None of the above
Hide Answer
(C) Both of the above
Q.No.8. Recommended antibiotics in meat preservation
(A) Nisin
(B) Chloramphenicol
(C) Chlortetracycline and oxytetracycline
(D) All of these
Hide Answer
(D) All of these

Q.No.9. Antibiotics are applied to meat by

(A) Fed to animals before slaughtering
(B) Infused into carcase
(C) Applied to the surface of meat
(D) All of these
Hide Answer
(D) All of these
Q.No. 10. Purplish red colour of meat is due to
(A) Myglobin (Fe2+)
(B) Nitric oxide myglobin (Fe2+)
(C) Metmyoglobin (Fe3+)
(D) Oxymyglobin (Fe2+)
Hide Answer
(A) Myglobin (Fe2+)

Q.No.1. Anaerobic souring in meat is a result of

(A) Acton of its own enzyme
(B) Anaerobic production of lactic acid or fatty acid by the action of bacteria
(C) Proteolysis without putrefaction
(D) All of these
Hide Answer
(D) All of these
Proteolysis without putrefaction is also known as stinking sour fermentation in meat
Q.No.2. Greening of sausage is caused by
(A) Lactobacillus and Leuconostoc
(B) Pseudomonas and Achromobactor
(C) Micrococcus
(D) Streptococcus
Hide Answer
(A) Lactobacillus and Leuconostoc
Q.No.3. Rancidity in fat is caused by lipolytic species of
(A) Lactobacillus and Leuconostoc
(B) Pseudomonas and Achromobactor
(C) Micrococcus
(D) Streptococcus
Hide Answer
(B) Pseudomonas and Achromobactor
Q.No.4. Red spot in meat is caused by
(A) Pseudomonas syncyancea
(B) Micrococcus and Flavobacterium
(C) Serratia marcescens
(D) Chromobacterium lividium

Hide Answer
(C) Serratia marcescens
Q. No. 5. Blue colour to the surface of meat is caused by
(A) Pseudomonas syncyancea
(B) Micrococcus and Flavobacterium
(C) Serratia marcescens
(D) Chromobacterium lividium
Hide Answer
(A) Pseudomonas syncyancea
Q. No. 6. Yellow colour to the surface of meat is caused by
(A) Pseudomonas syncyancea
(B) Micrococcus and Flavobacterium
(C) Serratia marcescens
(D) Chromobacterium lividium
Hide Answer
(B) Micrococcus and Flavobacterium
Q.No.7. Greenish blue to brownish black spot on the surface of meat is caused by
(A) Pseudomonas syncyancea
(B) Micrococcus and Flavobacterium
(C) Serratia marcescens
(D) Chromobacterium lividium
Hide Answer
(D) Chromobacterium lividium
Q.No.8. Musty or earthy flavour in meat is due to
(A) Actinomycetes
(B) Micrococcus
(C) Serratia
(D) Chromobacterium
Hide Answer
(A) Actinomycetes
Q.No.9. Black spot in meat is generally caused by
(A) Actinomycetes
(B) Micrococcus
(C) Cladosporium herbarum
(D) Chromobacterium
Hide Answer
(C) Cladosporium herbarum
Q.No. 10. White spot in meat is generally caused by
(A) Actinomycetes
(B) Micrococcus
(C) Cladosporium herbarum
(D) Sporotrichum carnis
Hide Answer
(D) Sporotrichum carnis

Q.No.1. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and
____ percent solids-not-fat.
(A) 3%
(B) 6%
(C) 9%
(D) 12%
Hide Answer
(C) 9%
Q.No.2. Milk not properly cooled may encounter this off flavor and is caused by improperly cleaned
milking machines or equipment.
(A) Malty
(B) Foreign
(C) Feed
(D) Rancid
Hide Answer
(A) Malty
Q.No.3. Which of these dairy product resulting from the addition of a creaming mixture that contains not
less than 4 percent milk fat and not more than 80 percent moisture?
(A) Sour cream
(B) Sherbet
(C) Yogurt
(D) Cottage cheese
Hide Answer
(D) Cottage cheese
Q.No.4. Dairy Rations for lactating cows should be calculated based on:
(A) Body Size
(B) Milk Production
(C) Stage of lactation
(D) All of these
Hide Answer
(D) All of these
Q. No. 5. Which of these dairy product resulting from the culturing of a mixture of milk and cream
products, with lactic acid producing bacteria, that contains not less than 3.25 percent milk fat and 8.25
percent solids-not-fat.
(A) Ice cream
(B) Yogurt
(C) Cottage cheese
(D) Gelato
Hide Answer
(B) Yogurt
Q. No. 6. The part of the mammary gland where milk is produced is called:
(A) Capillary
(B) Teat Cistern

(C) Chine
(D) Alveolus
Hide Answer
(D) Alveolus
Q.No.7. The Primary Milk carbohydrate is:
(A) Leucine
(B) Sucrose
(C) Arginine
(D) Lactose
Hide Answer
(D) Lactose
Q.No.8. The primary Protein in Milk is:
(A) Casein
(B) Tryptophan
(C) Lysine
(D) Agrinine
Hide Answer
(A) Casein
Q.No.9. A dairy farmer who delivers Grade A or bottling quality milk to the processing plant is known as
the__________.
(A) Handler
(B) Producer
(C) Order taker
(D) Consumer
Hide Answer
(B) Producer
Q.No. 10. Which of these consists of a mixture of milk and cream containing not less than 10.5 percent
milk fat, but less than 18 percent milk fat.
(A) Cultured milk
(B) Sour cream
(C) Heavy cream
(D) Half-and-half
Hide Answer
(D) Half-and-half

Q.No.1. Which of the following has highest protein content ?

(A) Oat
(B) Ragi
(C) Wheat
(D) Bajra
Hide Answer
(A) Oat
Q.No.2. Which of the following has highest fat content?
(A) Rice
(B) Bajra
(C) Maize
(D) Oat

Hide Answer
(D) Oat
Q.No.3. Which of the following moisture content is considered safe for storage ?
(A) 15%
(B) 14%
(C) 16%
(D) 17%
Hide Answer
(B) 14%
Q.No.4. Combination of which of the following is known as gluten?
(A) Gliadin + Glutelin
(B) Gliadin + Lysine
(C) Glutelin + Glutelin
(D) Lysine + Glutelin
Hide Answer
(A) Gliadin + Glutelin
Q. No. 5. Triticum aestivum is known as
(A) Bread wheat
(B) Macaroni wheat
(C) Club Wheat
(D) None of these
Hide Answer
(A) Bread wheat
Q. No. 6. Tritcum durum is known as
(A) Bread wheat
(B) Macaroni wheat
(C) Club Wheat
(D) None of these
Hide Answer
(B) Macaroni wheat
Q.No.7. Triticum compactum is known as
(A) Bread wheat
(B) Macaroni wheat
(C) Club Wheat
(D) None of these
Hide Answer
(C) Club Wheat
Q.No.8. Which of the following has highest protein content
(A) Bread wheat
(B) Macaroni wheat
(C) Club Wheat
(D) None of these
Hide Answer
(A) Bread wheat

Q.No.9. Which of the following has lowest protein content

(A) Bread wheat
(B) Macaroni wheat
(C) Club Wheat
(D) None of these
Hide Answer
(C) Club wheat
Q.No. 10. Fisher units used to measure
(A) Flour colour
(B) Damaged starch
(C) Flour particle size
(D) Protein content
Hide Answer
(C) Flour particle size

Q.No.1. The MSNF means

(A) Milk Solid Not Fat
(B) Milk Solid Natural Fat
(C) Milk Solid Non Fat
(D) Milk Standardized Natural Fat
Hide Answer
(A) Milk Solid Not Fat
Q.No.2. Cow milk contains ..% MF and % MSNF
(A) 5.0-6.0, 9.0
(B) 3.5-4.0, 8.5
(C) 3.0-3.5, 9.0
(D) 4.5, 8.5
Hide Answer
(B) 3.5-4.0, 8.5
Q.No.3. Buffalo milk contains ..% MF and % MSNF
(A) 5.0-6.0, 9.0
(B) 3.5-4.0, 8.5
(C) 3.0-3.5, 9.0
(D) 4.5, 8.5
Hide Answer
(A) 5.0-6.0, 9.0
Q.No.4. Goat and sheep milk contains ..% MF and % MSNF
(A) 5.0-6.0, 9.0
(B) 3.5-4.0, 8.5
(C) 3.0-3.5, 9.0
(D) 4.5, 8.5
Hide Answer

(C) 3.0-3.5, 9.0

Q.No.5. Standardized milk contains ..% MF and % MSNF

(A) 5.0-6.0, 9.0
(B) 3.5-4.0, 8.5
(C) 3.0-3.5, 9.0
(D) 4.5, 8.5
Hide Answer
(D) 4.5, 8.5
Q.No.6. Recombined milk contains ..% MF and % MSNF
(A) 5.0, 9.0
(B) 3.5, 8.5
(C) 3.0, 9.0
(D) 4.5, 8.5
Hide Answer
(B) 3.5, 8.5
Q.No.7. Toned milk contains ..% MF and % MSNF
(A) 5.0, 9.0
(B) 3.5, 8.5
(C) 3.0, 8.5
(D) 4.5, 8.5
Hide Answer
(C) 3.0, 8.5
Q.No.8. Double toned milk contains ..% MF and % MSNF
(A) 1.5, 9.0
(B) 3.5, 8.5
(C) 3.0, 8.5
(D) 4.5, 8.5
Hide Answer
(A) 1.5, 9.0
Q.No.9. Skim milk contains ..% MF and % MSNF
(A) 1.5, 9.0
(B) 3.5, 8.5
(C) 3.0, 8.5
(D) 0.5, 8.7
Hide Answer
(D) 0.5, 8.7
Q.No. 10. Which of these consists of a mixture of milk and cream containing not less than 10.5 percent
milk fat, but less than 18 percent milk fat.
(A) Cultured milk
(B) Sour cream
(C) Heavy cream
(D) Half-and-half
Hide Answer
(D) Half-and-half

Q.No.1. The vitamin- A is known as

(A) Retinol
(B) Thiamine
(C) Riboflavin
(D) Ascorbic acid
Hide Answer
(A) Retinol
Q.No.2. Precursor of vitamin-A is
(A) Methionine
(B) - carotene
(C) Tryptophan
(D) Ergosterol
Hide Answer
(B) - carotene
Q.No.3. Deficiency of vitamin-A leads to
(A) Rickets
(B) Beriberi
(C) Scurvy
(D) Blindness
Hide Answer
(D) Blindness
Q.No.4. Good sources of vitamin-A is/ are
(A) Carrot
(B) Fish liver oil
(C) Spinach
(D) All of these
Hide Answer
(D) All of these
Q.No.5. Fat soluble vitamins is/ are
(A) Vitamin-A
(B) Vitamin-D
(C) Vitamin-E & K
(D) All of these
Hide Answer
(D) All of these
Q.No.6. Vitamin- D increases the absorption of
(A) Calcium & Phosphorus
(B) Iron & Calcium
(C) Sulphur and Potassium
(D) Sodium and Phosphorus
Hide Answer
(A) Calcium & Phosphorus

Q.No.7. Deficiency of vitamin-D leads to

(A) Rickets
(B) Beriberi
(C) Scurvy
(D) Blindness
Hide Answer
(A) Rickets
Q.No.8. Vitamin D2 is known as.. and its precursor is.
(A) Ergocalciferol and ergosterol
(B) Cholecalciferol and 7-dehydrocholesterol
(C) Retinol and - carotene
(D) None of these
Hide Answer
(A) Ergocalciferol and ergosterol
Q.No.9. Vitamin D3 is known as.. and its precursor is.
(A) Ergocalciferol and ergosterol
(B) Cholecalciferol and 7-dehydrocholesterol
(C) Retinol and - carotene
(D) None of these
Hide Answer
(B) Cholecalciferol and 7-dehydrocholesterol
Q.No. 10. Good sources of vitamin-D is/are
(A) Dairy products
(B) Egg
(C) Liver and fish oil
(D) All of these
Hide Answer
(D) All of these

Q.No. 1. Asafoetida is adulterated with

(A) Resin or gum
(B) Fat and oil
(C) Water
(D) All of these
Hide Answer
(A) Resin or gum
Q.No. 2. Sugar is adulterated with
(A) Chalk powder
(B) Fat and oil
(C) Sand
(D) All of these
Hide Answer
(A) Chalk powder

Q.No. 3. Cardamom is adulterated with

(A) Oil is removed and pods are coated with talcum powder
(B) Fat and oil
(C) Sand
(D) All of these
Hide Answer
(A) Oil is removed and pods are coated with talcum powder
Q.No. 4. Coffee is adulterated with
(A) Saw dust
(B) Chicory
(C) Ghee
(D) All of these
Hide Answer
(B) Chicory
Q.No. 5. Coriander Powder is adulterated with
(A) Saw dust
(B) Horse dung powdered
(C) Cow dung
(D) Wooden powder
Hide Answer
(B) Horse dung powdered
Q.No. 6. Ghee is adulterated with
(A) Vanaspathi
(B) Oil
(C) Artificial fat
(D) Rancid fat
Hide Answer
(A) Vanaspathi
Q.No. 7. Saffron is adulterated with
(A) Maize fibres dried
(B) Wheat fibres dried
(C) Cassia bark
(D) Marigold dried flower
Hide Answer
(A) Maize fibres dried
Q.No. 8. Common salt is adulterated with
(A) White powdered stone or chalk
(B) White dried leaves
(C) Cassia bark
(D) Talcum powder
Hide Answer
(A) White powdered stone or chalk

Q.No. 9. Cinnamon is adulterated with

(A) Bombax bark
(B) Soil
(C) Cassia bark
(D) Dried leaves
Hide Answer
(C) Cassia bark
Q.No. 10. Honey is adulterated with
(A) Fat
(B) Molasses (Sugar and water)
(C) Juice concentrate
(D) Dried cow dung
Hide Answer
(B) Molasses (Sugar and water)

Q.No.1. The most important quality attributes which responsible for colour of the potato chips is
(A) Starch
(B) Proteins
(C) Reducing sugars
(D) Vitamin C
Hide Answer
(C) Reducing sugars
Q.No.2. Average energy value of carbohydrates in food is
(A) 3 kcal/g
(B) 4 kcal/g
(C) 5 kcal/g
(D) 6 kcal/g
Hide Answer
(B) 4 kcal/g
Q.No.3. Principal sugar present in milk is
(A) Maltose
(B) Lactose
(C) Lactic
(D) Glucose
Hide Answer
(B) Lactose
Q.No.4. Unit of Basal Metabolic Rate is
(A) K cal/g/hr
(B) Cal/kg/hr
(C) K cal/kg/min
(D) K cal/kg/hr
Hide Answer
(D) K cal/kg/hr

Q.No.5. Fruit rich in fats is

(A) Citrus
(B) Avocado
(C) Guava
(D) Apricot
Hide Answer
(B) Avocado
Q.No.6. Cobalt is present in which of the following vitamins:
(A) Vitamin B1
(B) Vitamin B12
(C) Vitamin B5
(D) Vitamin D
Hide Answer
(B) Vitamin B12
Q.No.7. Richest source of vitamin C is:
(A) Orange
(B) Citrus
(C) Aonla
(D) Bael
Hide Answer
(C) Aonla
Q.No.8. Potatoes for processing should have low
(A) Reducing sugars
(B) Dry matter
(C) Specific gravity
(D) Proteins
Hide Answer
(A) Reducing sugars
Q.No.9. Richest source of riboflavin is
(A) Papaya
(B) Mango
(C) Bael
(D) Karonda
Hide Answer
(C) Bael
Q.No. 10. Richest source of iron is
(A) Mango
(B) Bael
(C) Pomegranate
(D) Dry Karonda
Hide Answer
(D) Dry Karonda

Q.No. 1. Fruits used for eradication of scurvy disease is:

(A) Guava
(B) Aonla
(C) Mango
(D) Citrus
Hide Answer
(B) Aonla
Q.No. 2. Grapes are rich in
(A) Citric acid
(B) Ascorbic acid
(C) Tartaric acid
(D) Mallic acid
Hide Answer
(C) Tartaric acid
Q.No. 3. The richest source of fat is
(A) Coconut
(B) Walnut
(C) Cashew nut
(D) Banana
Hide Answer
(B) Walnut
Q.No. 4. Which of the following is anti-sterility vitamin?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin C
(D) Vitamin E
Hide Answer
(B) Walnut
Q.No. 5. Rich source of vitamin B1 (thiamin) is
(A) Grape
(B) Banana
(C) Cashew nut
(D) Guava
Hide Answer
(B) Banana
Q.No. 6. Amaranth leaves are rich in
(A) Vitamin A
(B) Vitamin B
(C) Vitamin C
(D) Vitamin E
Hide Answer
(A) Vitamin A

Q.No. 7. Carrot is a rich source of

(A) Protein
(B) Fat
(C) Carotene
(D) Carbohydrates
Hide Answer
(C) Carotene
Q.No. 8. Elephants Foot Yam is rich source of vitamin
(A) A and B
(B) B and C
(C) C and D
(D) Only B
Hide Answer
(A) A and B
Q.No. 9. Spinach is rich in
(A) Vitamin A
(B) Vitamin B
(C) Vitamin C
(D) Vitamin E
Hide Answer
(A) Vitamin A
Q.No. 10. Chillies are rich source of
(A) Vitamin A
(B) Vitamin B
(C) Vitamin A and C
(D) Vitamin E and D
Hide Answer
(C) Vitamin A and C

Q.No. 1. FSSAI stands for:

(A) Food Safety and Standards Authority of India
(B) Food Safety Satisfy All India
(C) Food Safely Storage Authority of India
(D) Food Storage Standards Authority of India
Hide Answer
(A) Food Safety and Standards Authority of India
Q.No. 2. Food Safety and Standards Act, 2006 - passed by Indian Parliament and notified on:
(A) 24th July, 2006
(B) 24th June, 2006
(C) 24th August, 2006
(D) 24th November, 2006
Hide Answer
(C) 24th August, 2006

Q.No. 3. Food Safety and Standards Act, 2006 - operationalised on:

(A) 5th August, 2007
(B) 5th August, 2011
(C) 5th August, 2012
(D) 5th August, 2013
Hide Answer
(B) 5th August, 2011
Q.No. 4. How many acts are repealed by Food Safety and Standards Act, 2006
(A) 4
(B) 5
(C) 7
(D) 8
Hide Answer
(D) 8 The acts repealed are: 1. The Prevention of Food Adulteration Act, 1954 2. The Fruit Products
Order, 1955 3. The Meat Food Products Order, 1973 4. The Vegetable Oil Products (Control) Order, 1947
5. The Edible Oils Packaging (Regulation) Order, 1998 6. The Solvent Extracted Oil, De oiled Meal, and
Edible Flour (Control) Order, 1967 7. The Milk and Milk Products Order, 1992 8. Essential Commodities
Act, 1955 (in relation to food)
Q.No. 5. Which of these are responsible for the implementation of FSSAI:
(A) Ministry of Health & Family Welfare
(B) Ministry of Food Processing Industries
(C) Department of Agriculture & Cooperation
(D) Directorate General of Health Services
Hide Answer
(A) Ministry of Health & Family Welfare
Q.No. 6. Agencies involved behind Plant Quarantine (Regulation of Import into India) Order, 2003
(A) Ministry of Health & Family Welfare
(B) Ministry of Food Processing Industries
(C) Department of Agriculture & Cooperation
(D) Directorate General of Health Services
Hide Answer
(C) Department of Agriculture & Cooperation
Q.No. 7. Standards on Weight and Measurement Act 1976 comes under
(A) Ministry of Health & Family Welfare
(B) Ministry of Food Processing Industries
(C) Department of Agriculture & Cooperation
(D) Department of Legal Metrology
Hide Answer
(D) Department of Legal Metrology
Q.No. 8. Bureau of Indian Standards Act, 1986 comes under
(A) Department of Consumer Affairs, Govt. of India
(B) Directorate of Marketing and Inspection
(C) Department of Agriculture & Cooperation
(D) Department of Legal Metrology
Hide Answer
(A) Department of Consumer Affairs, Govt. of India

Q.No. 9. AGMARK Act 1937 comes under

(A) Department of Consumer Affairs, Govt. of India
(B) Directorate of Marketing and Inspection
(C) Department of Agriculture & Cooperation
(D) Department of Legal Metrology
Show Answer
Q.No. 10. Export (Quality Control and Inspection) Act, 1963 comes under
(A) Department of Consumer Affairs, Govt. of India
(B) Directorate of Marketing and Inspection
(C) Export Inspection Council of India
(D) Department of Legal Metrology
Hide Answer
(C) Export Inspection Council of India

Q.No. 1. ISO stands for

(A) Indian Standards Organization
(B) International Organization for Standardization
(C) Indian Organization for Standardization
(D) International Standard Offices
Hide Answer
(B) International Organization for Standardization
Q.No. 2. ISO 9000:2005 Quality management systems deals with
(A) Fundamentals and vocabulary
(B) Customer satisfaction
(C) Guidelines for performance improvements
(D) Requirements
Hide Answer
(A) Fundamentals and vocabulary
Q.No. 3. ISO 9001:2008 Quality management systems deals with
(A) Fundamentals and vocabulary
(B) Customer satisfaction
(C) Guidelines for performance improvements
(D) Requirements
Hide Answer
(D) Requirements
Q.No. 4. ISO 9004:2009 Quality management systems deals with
(A) Fundamentals and vocabulary
(B) Customer satisfaction
(C) Guidelines for performance improvements
(D) Requirements
Hide Answer
(C) Guidelines for performance improvements

Q.No. 5. ISO 19011: 2011 Quality management systems deals with

(A) Specifications with Guidance for use
(B) Customer satisfaction
(C) Guidelines for performance improvements
(D) Guidelines for quality and/or environmental management systems auditing
Hide Answer
(D) Guidelines for quality and/or environmental management systems auditing
Q.No. 6. Which of these IS/ISO 9000 standard is meant for certification
(A) IS/ISO 9001:2008
(B) IS/ISO 9000:2005
(C) IS/ISO 9004:2009
(D) IS/ISO 19011:2011
Hide Answer
(A) IS/ISO 9001:2008
Provides an opportunity to increase value to the activities of the organization
Improve the performance of processes/activities continually
Satisfaction of customers
Attention to resource management
Implementation of statutory and regulatory requirements related to product/services
Better management control
Q.No. 7. ISO 14001:2004 systems deals with
(A) Environmental management systems General guidelines on principles, system and supporting
techniques
(B) Environmental labels and declarations General principles
(C) Guidelines for performance improvements
(D) Environmental Management Systems Specifications with Guidance for use
Hide Answer
(D) Environmental Management Systems Specifications with Guidance for use
Q.No. 8. ISO 9000 standards was first released in
(A) 1987
(B) 1990
(C) 1992
(D) 1995
Hide Answer
(A) 1987
Q.No. 9. BIS stands for
(A) Bharat Import Standards
(B) Bureau of Indian Standards
(C) Bureau of Indian System
(D) Bureau of International Standards
Hide Answer
(B) Bureau of Indian Standards

Q.No. 10. What is the role of BIS in ISO 9000

(A) National Standards Body of India
(B) Founder member of ISO
(C) Represents India, in ISO
(D) All of these
Hide Answer
(D) All of these

Q.No. 1. Asafoetida is adulterated with

(A) Resin or gum
(B) Fat and oil
(C) Water
(D) All of these
Hide Answer
(A) Resin or gum
Q.No. 2. Sugar is adulterated with
(A) Chalk powder
(B) Fat and oil
(C) Sand
(D) All of these
Hide Answer
(A) Chalk powder
Q.No. 3. Cardamom is adulterated with
(A) Oil is removed and pods are coated with talcum powder
(B) Fat and oil
(C) Sand
(D) All of these
Hide Answer
(A) Oil is removed and pods are coated with talcum powder
Q.No. 4. Coffee is adulterated with
(A) Saw dust
(B) Chicory
(C) Ghee
(D) All of these
Hide Answer
(B) Chicory
Q.No. 5. Coriander Powder is adulterated with
(A) Saw dust
(B) Horse dung powdered
(C) Cow dung
(D) Wooden powder
Hide Answer
(B) Horse dung powdered

Q.No. 6. Ghee is adulterated with

(A) Vanaspathi
(B) Oil
(C) Artificial fat
(D) Rancid fat
Hide Answer
(A) Vanaspathi
Q.No. 7. Saffron is adulterated with
(A) Maize fibres dried
(B) Wheat fibres dried
(C) Cassia bark
(D) Marigold dried flower
Hide Answer
(A) Maize fibres dried
Q.No. 8. Common salt is adulterated with
(A) White powdered stone or chalk
(B) White dried leaves
(C) Cassia bark
(D) Talcum powder
Hide Answer
(A) White powdered stone or chalk
Q.No. 9. Cinnamon is adulterated with
(A) Bombax bark
(B) Soil
(C) Cassia bark
(D) Dried leaves
Hide Answer
(C) Cassia bark
Q.No. 10. Honey is adulterated with
(A) Fat
(B) Molasses (Sugar and water)
(C) Juice concentrate
(D) Dried cow dung
Hide Answer
(B) Molasses (Sugar and water)