List of top Questions asked in Andhra Pradesh Post Graduate Engineering Common Entrance Test

HACCP is a system designed for:
FSSAI, the national food authority in India, stands for:
Monosaccharides present in stachyose:
Adulteration of turmeric with metanil yellow is:
AGMARK is a certification in India that assures the quality of:
The process of "malting" barley (for brewing or malted foods) involves:
Using a multiple-effect evaporator in food concentrate production is mainly to:
If cereal grains are stored with too high moisture content, which is a likely outcome?
Brix is a measurement of a solution's:
Which factor generally increases the efficiency of drying a food product?
Freezing foods very quickly (such as in blast freezers) is beneficial because it:
A common refrigerant used in large-scale food refrigeration systems (such as cold storage facilities) is:
Soy sauce is traditionally produced using a fermentation starter culture of:
Parboiling is a processing technique commonly associated with which cereal grain?
Which of the following is used as a starter culture for cheese production (to ferment lactose into lactic acid)?
High-Temperature-Short-Time (HTST) pasteurization of milk is typically conducted at:
"Golden rice," a genetically modified variety of rice, has been engineered to be rich in:
Using a high concentration of salt or sugar helps preserve foods mainly by:
Which of these bacteria forms heat-resistant spores and can survive inadequate cooking, potentially causing food poisoning?
Botulism, a severe form of food poisoning, is caused by a toxin produced by:
Enzymatic browning in cut apples is primarily caused by which enzyme?
Yogurt is produced by the fermentation of milk using:
Aflatoxin, a dangerous natural toxin found in moldy peanuts, is produced by:
During the bacterial growth curve, the phase in which bacteria multiply at the fastest rate is the:
Which of the following nutrients should contribute the most calories in a balanced diet?