AP PGECET 2026 Food Technology Question Paper: Download Answer Key with Solutions

Moulds are usually detected in food by observing ______.

• (A) Pinpoint colonies on nutrient agar
• (B) Acid production in broth
• (C) Fuzzy, spreading colonies with mycelium
• (D) Gram-positive chains

Which of the following is an intrinsic factor influencing microbial growth in food?

• (A) Storage temperature
• (B) Relative humidity of storage room
• (C) Packaging atmosphere
• (D) Food pH

In the typical microbial growth curve in food, the lag phase is characterized by:

• (A) Rapid cell division
• (B) Maximum metabolic waste
• (C) Death of most cells
• (D) No net increase in cell number

Which method is most appropriate for quantifying bacteria in a liquid food samples?

• (A) Direct microscopic count on slide
• (B) Serial dilution and standard plate count
• (C) Gram staining alone
• (D) Simple pH measurement

Which fungal genus commonly produces aflatoxins in nuts and grains?

• (A) Penicillium
• (B) Aspergillus
• (C) Mucor
• (D) Rhizopus

``Probiotic'' yogurts usually contain added strains of ______.

• (A) Escherichia coli
• (B) Clostridium botulinum
• (C) Bifidobacterium and Lactobacillus
• (D) Aspergillus flavus

Meat food products order 1973 was promoted under the act

• (A) Right to food act
• (B) Essential services maintenance act
• (C) Essential commodities act, 1955
• (D) Consumer protection act, 1986

The Hunter Lab system is commonly used for objective colour measurement in foods. The a* value represents

• (A) lightness from black to white
• (B) red-green axis
• (C) blue-yellow axis
• (D) glossiness

Which of the following is an example of a CCP in pasteurized milk processing?

• (A) Packaging
• (B) Pasteurization temperature and time
• (C) Transportation
• (D) Labelling

The permitted preservative of Ghee is?

• (A) BHA
• (B) Potassium sorbet
• (C) Nisin
• (D) Hydrogen peroxide

Which microorganism can grow at lowest water activity among common food spoilage organisms?

• (A) Bacteria
• (B) Yeasts
• (C) Molds
• (D) Viruses

What is the oxidizing agent used during wheat milling?

• (A) Ascorbic acid
• (B) Acetic acid
• (C) Hydrogen peroxide
• (D) Potassium bromate

Which of the following nutrients is rich in Barley that aids in cholesterol reduction?

• (A) Beta Glucan
• (B) flavonoids, and lignans
• (C) Omega 3 fatty acids
• (D) Palmitic acid

Among different oil seeds, which oilseed is considered the richest source of linoleic acid?

• (A) Sunflower
• (B) Soybean
• (C) Safflower
• (D) Mustard

Identify which volatile compounds are primarily responsible for the distinctive aroma of coffee?

• (A) Chlorogenic acid
• (B) Caffeine
• (C) Volatile aldehydes and ketones
• (D) Polyphenols

Which biochemical process is responsible for aging of meat and improving the tenderness?

• (A) Collagen breakdown
• (B) Proteolytic enzyme activity
• (C) Fat oxidation
• (D) Moisture loss

What is the main role and purpose of smoking in meat processing?

• (A) Flavour enhancing only
• (B) Antimicrobial agent only
• (C) Antioxidant only
• (D) Both antioxidant and flavour enhancing

The Reynolds number is used to predict ______.

• (A) nature of flow such as laminar or turbulent
• (B) heat capacity of the fluid
• (C) pump efficiency only
• (D) compressibility of solids

Which flow meter operates on Bernoulli's principle and causes a permanent pressure drop?

• (A) Rotameter
• (B) Venturimeter
• (C) Orifice meter
• (D) Orifice meter

In a plane wall under steady-state one-dimensional conduction with no heat generation, the temperature profile is ______.

• (A) Linear
• (B) Exponential
• (C) Logarithmic
• (D) Sinusoidal

Black-body radiation refers to a surface that ______.

• (A) Reflects all incident radiation
• (B) Absorbs all incident radiation
• (C) Emits no radiation
• (D) Has zero temperature

In food evaporators, condensation of steam on the heating side is important because it

• (A) Reduces latent heat transfer
• (B) Provides high heat transfer coefficient
• (C) Eliminates fouling completely
• (D) Prevents scaling in all cases

In high-pressure homogenization, droplet size reduction is primarily governed by

• (A) Laminar shear only
• (B) Turbulent eddies and cavitation
• (C) Gravity settling
• (D) Surface tension only

Stokes' law is NOT valid when:

• (A) Reynolds number \(<\) 0.1
• (B) Particles are spherical
• (C) Flow is laminar
• (D) Particle concentration is high

Sieving efficiency decreases significantly when

• (A) Particle size \(\approx\) aperture size
• (B) Particle size \(\gg\) aperture size
• (C) Particles are perfectly spherical
• (D) Moisture content is zero

For heat-sensitive food materials (e.g., spices, nutraceuticals), the most suitable size reduction equipment is

• (A) Ball mill
• (B) Hammer mill
• (C) Fluid energy mill
• (D) Roller mill

Vacuum crystallizers are preferred in sugar manufacturing because

• (A) They increase boiling point
• (B) They increase solubility
• (C) They eliminate need for centrifugation
• (D) They prevent caramelization by reducing temperature

Which of the following food grains has the highest amount of \(\beta\) carotene?

• (A) Wheat
• (B) Maize
• (C) Bajra
• (D) Rice

Double Fortified Salt consists

• (A) Iron & Iodine
• (B) Iodine & vitamin A
• (C) Iron & vitamin D
• (D) Iodine & vitamin D

Which group of the global population is most affected by anaemia?

• (A) Pre-school children
• (B) Pregnant Women
• (C) Men
• (D) Non-Pregnant Women

The amount of calories found in one gram of protein is _______.

• (A) 9 kilocalories
• (B) 7 kilocalorie
• (C) 4 kilocalories
• (D) 5 kilocalories

The inadequate absorption or availability of proteins and energy in body is known as _______.

• (A) protein-energy malnutrition
• (B) pepsin-enzyme malnutrition
• (C) pepsin energy malnutrition
• (D) protein-excess malnutrition

Which of the following is a water-soluble vitamin?

• (A) Folic Acid
• (B) Vitamin A
• (C) Vitamin K
• (D) Linolenic Acid

Phage controlling foodborne pathogen in food preservation is a _______.

• (A) Physical Method
• (B) Chemical Method
• (C) Biological Method
• (D) Radiation Method

Bacteria are more sensitive to antibiotics at what phase of growth curve?

• (A) Lag Phase
• (B) Log Phase
• (C) Stationary Phase
• (D) Decline Phase

Ochratoxin is produced by

• (A) A.flavus
• (B) A.niger
• (C) A.ochraceus
• (D) A.ochritis

Which of the following nutrients show a dramatic increase in absorption during pregnancy?

• (A) Salt and sugar
• (B) Protein and fat
• (C) Calcium and iron
• (D) Thiamin and ascorbic acid

Proteins are separated on the basis of size by _______.

• (A) SDS-PAGE
• (B) HPLC
• (C) Affinity chromatography
• (D) Ion-exchange chromatography

In lactic acid fermentation, NADH is oxidized back to \(NAD^+\) by ______.

• (A) Pyruvate
• (B) Lactate
• (C) Glucose
• (D) Acetyl Co-A

The production of \(CO_2\) in fermented foods contributes to ______.

• (A) colour change
• (B) texture and aeration
• (C) vitamin loss
• (D) lipid breakdown

Which dilution range is considered statistically reliable for plate count methods?

• (A) 1–10 colonies
• (B) 10–50 colonies
• (C) 30–300 colonies
• (D) 300–1000 colonies

A bakery observes poor dough elasticity after switching wheat flour batches. Which factor is most likely responsible?

• (A) Reduced starch content
• (B) Lower gluten-forming proteins
• (C) Increased fiber
• (D) Higher moisture

Which oilseed is a major source of protein isolate in the food industry?

• (A) Mustard
• (B) Soybean
• (C) Coconut
• (D) Palm

Which enzyme is primarily responsible for the de-greening of citrus fruits during ripening?

• (A) Pectinase
• (B) Chlorophyllase
• (C) Polygalacturonase
• (D) Phenylalanine ammonia-lyase (PAL)

Bitterness in carrots during cold storage is often due to the synthesis of ______.

• (A) Isocoumarin
• (B) Solanine
• (C) Lycopene
• (D) Anthocyanin

Which organic acid is predominant in grapes?

• (A) Citric Acid
• (B) Malic Acid
• (C) Tartaric Acid
• (D) Oxalic Acid

The Golden Rice variety was bio-fortified to address deficiency in ______.

• (A) Vitamin C
• (B) Iron
• (C) Provitamin A
• (D) Essential Amino Acids

In Coffee, the Roasting process causes the beans to expand and lose weight mainly due to the loss of ______.

• (A) caffeine
• (B) moisture and \(CO_2\)
• (C) lipids
• (D) proteins

Solanine is a toxic glycoalkaloid that develops in potatoes when they are exposed to ______.

• (A) High humidity
• (B) Extreme cold
• (C) Light
• (D) Low oxygen

Which enzyme is responsible for the conversion of protopectin to soluble pectin, leading to fruit softening?

• (A) Amylase
• (B) Protopectinase
• (C) Lipoxygenase
• (D) Peroxidase

The Yellow colour of cow milk compared to the White colour of buffalo milk is due to ______.

• (A) Riboflavin
• (B) Beta-carotene
• (C) Bilirubin
• (D) Casein concentration

The TBA test (Thiobarbituric Acid) in meat science measures the concentration of ______.

• (A) Free fatty acids
• (B) Malonaldehyde
• (C) Peroxides
• (D) Amino acids

The Mach Number is a critical parameter in fluid flow when ______.

• (A) the fluid is highly viscous
• (B) the flow is taking place in an open channel
• (C) the velocity of the fluid approaches the speed of sound
• (D) surface tension effects are dominant

Which of the following describes a Rheopectic fluid?

• (A) Viscosity decreases with time under constant shear
• (B) Viscosity increases with time under constant shear
• (C) Viscosity remains constant but the fluid has a yield stress
• (D) Viscosity increases as the shear rate increases

During the Dropwise Condensation of steam on a chilled surface in a food plant, the heat transfer coefficient is ______.

• (A) much lower than film-type condensation
• (B) significantly higher than film-type condensation
• (C) equal to the coefficient of the cooling medium
• (D) independent of the surface material

For sieving powders with a high moisture content that tend to agglomerate, which type of equipment is preferred?

• (A) Vibratory Shaker
• (B) Sonic Sifter
• (C) Rotary Sifter
• (D) Standard Tyler Screen

In the HTST (High-Temperature Short-Time) pasteurization of milk, the minimum holding time of 15 seconds at \(72°C\) is mathematically derived to ensure ______.

• (A) a 12-log reduction of Clostridium botulinum
• (B) a 5-log reduction of Coxiella burnetii
• (C) complete inactivation of Alkaline Phosphatase only
• (D) total destruction of thermophilic spores

The Overrun in ice cream is essential for texture; it is defined as the % increase in volume due to the incorporation of ______.

• (A) sugar
• (B) fat
• (C) air
• (D) ice crystals

In Food Safety, the HACCP system is primarily focused on _______.

• (A) end-product testing for quality
• (B) improving the aesthetic appeal of food
• (C) managing the marketing of food products
• (D) identifying and controlling hazards at critical points

In Sensory Evaluation, a Duo-Trio Test is classified as a _______.

• (A) Descriptive test
• (B) Affective test
• (C) Difference test
• (D) Threshold test

The Food Safety Officer (FSO) under FSSAI has the power to seize food articles. Within how many days must the sample be sent to the Food Analyst?

• (A) Immediately (Same day)
• (B) Within 7 days
• (C) Next working day
• (D) Within 14 days

When identifying a Critical Control Point (CCP) using a Decision Tree, what is the primary question asked to determine if a step is a CCP?

• (A) Is the hazard a biological one
• (B) Will a subsequent hazard eliminate the identified hazard
• (C) Does a hazard exist at this step
• (D) Is the step profitable for the business

In ISO 22000:2005, 'Interactive Communication' specifically requires the organization to communicate hazard information to _______.

• (A) Internal staff only
• (B) Shareholders and investors
• (C) Upstream suppliers and downstream customers
• (D) Only to the ISO certification body

Which section of the FSS Act, 2006 deals with the 'Penalty for manufacturing food under unsanitary conditions'?

• (A) 54
• (B) 55
• (C) 56
• (D) 57

The 'Fruit Products Order' (FPO) mark was mandatory for fruit products in India until 2006. What was the specific symbol used for FPO?

• (A) A red circle in a square
• (B) A sun with a fruit basket
• (C) The letters 'FPO' inside a rectangle
• (D) An Agmark replica

A packaged snack becomes rancid before expiry. Which packaging failure is most likely?

• (A) Poor oxygen barrier
• (B) Excess nitrogen flushing
• (C) High vacuum
• (D) Low humidity

Retrogradation in starch is primarily associated with _______.

• (A) Amylopectin recrystallization
• (B) Amylose reassociation after gelatinization
• (C) Hydrolysis of starch
• (D) Formation of resistant starch only at high temperature

Denaturation followed by aggregation of proteins results in _______.

• (A) increased solubility
• (B) gel formation
• (C) peptide bond cleavage
• (D) increased enzymatic activity

Conversion of chlorophyll to pheophytin occurs due to _______.

• (A) oxidation
• (B) acidic conditions
• (C) alkaline conditions
• (D) enzyme action

Quinones formed during enzymatic browning react with _______.

• (A) sugars
• (B) lipids
• (C) amino acids.
• (D) minerals

Maillard reaction rate is highest at _______.

• (A) very low pH
• (B) neutral to slightly alkaline pH
• (C) high moisture only
• (D) low temperature

PER is influenced most by:

• (A) Calorie intake
• (B) Protein digestibility and amino acid profile
• (C) Fat content
• (D) Mineral content

Bioavailability of iron is enhanced by _______.

• (A) Phytates
• (B) Tannins
• (C) Ascorbic acid
• (D) Oxalates

Which fatty acid has highest susceptibility to oxidation?

• (A) Stearic
• (B) Oleic
• (C) Linolenic
• (D) Palmitic

Anti-nutritional effect of tannins is due to _______.

• (A) mineral chelation
• (B) protein binding
• (C) fat hydrolysis
• (D) sugar degradation

Rickets results from impaired _______.

• (A) iron metabolism
• (B) calcium absorption
• (C) protein synthesis
• (D) fat digestion

Which mineral is part of hemoglobin?

• (A) Calcium
• (B) Iron
• (C) Zinc
• (D) Sodium

Essential amino acids cannot be synthesized due to _______.

• (A) lack of enzymes
• (B) lack of oxygen
• (C) lack of energy
• (D) lack of vitamins

Which vitamin deficiency causes bleeding gums?

• (A) Vitamin A
• (B) Vitamin C
• (C) Vitamin D
• (D) Vitamin B

Lag phase represents:

• (A) Cell death
• (B) Adaptation phase
• (C) Maximum growth
• (D) Stationary phase

Clostridium botulinum grows best in:

• (A) Aerobic acidic foods
• (B) Anaerobic low-acid foods
• (C) High sugar foods
• (D) Frozen foods

Thermophilic bacteria grow best at _______.

• (A) \(<10°C\)
• (B) \(20°C\)
• (C) \(45-70°C\)
• (D) \(100°C\)

Listeria is dangerous because it:

• (A) Produces spores
• (B) Grows at refrigeration temperature
• (C) Requires oxygen
• (D) Is heat resistant

Fermentation improves food by:

• (A) Increasing spoilage
• (B) Enhancing shelf life and flavor
• (C) Reducing nutrients
• (D) Increasing toxins

Which factor most influences microbial heat resistance?

• (A) Oxygen
• (B) Water activity
• (C) pH
• (D) Spore formation

Which microorganism produces heat-stable enterotoxin?

• (A) Salmonella
• (B) Clostridium
• (C) Staphylococcus aureus
• (D) Listeria

Which food is most prone to Clostridium growth?

• (A) Fruit juice
• (B) Canned low-acid food
• (C) Dry cereals
• (D) Pickles

Which microorganism is used in vinegar production?

• (A) Yeast
• (B) Lactobacillus
• (C) Acetobacter
• (D) Mold

Which condition reduces microbial growth most effectively?

• (A) High water activity
• (B) Low temperature + low aw
• (C) Neutral pH
• (D) Oxygen presence

Which organism is psychrotrophic?

• (A) Salmonella
• (B) Listeria
• (C) Bacillus
• (D) Clostridium

Which preservation method uses beneficial microbes?

• (A) Sterilization
• (B) Fermentation
• (C) Drying
• (D) Freezing

Which process reduces enzymatic activity in vegetables before freezing?

• (A) Fermentation
• (B) Blanching
• (C) Drying
• (D) Smoking

Homogenization improves:

• (A) Shelf life only
• (B) Emulsion stability
• (C) Protein content
• (D) Sugar level

Jam setting depends on:

• (A) Sugar-acid-pectin balance
• (B) Pectin %
• (C) Protein %
• (D) Sugar %

Which cereal has highest protein content?

• (A) Rice
• (B) Wheat
• (C) Maize
• (D) Oats

Which oilseed has highest unsaturated fat?

• (A) Coconut
• (B) Groundnut
• (C) Sunflower
• (D) Palm

HACCP is primarily:

• (A) Reactive system
• (B) Preventive system
• (C) Testing system
• (D) Packaging system

Triangle test identifies:

• (A) Preference
• (B) Differences
• (C) Quality
• (D) Nutrition

In food processing, tomato ketchup exhibits which type of non-Newtonian flow behaviour?

• (A) Dilatant
• (B) Bingham plastic
• (C) Pseudoplastic (shear-thinning)
• (D) Newtonian

Which flow-measurement device works on the principle of differential pressure created by a constriction in the pipe?

• (A) Rotameter
• (B) Venturi-meter
• (C) Turbine flow meter
• (D) Magnetic flow meter

In food industry CIP (Clean-In-Place) systems, which type of compressor is commonly used for supplying process air?

• (A) Reciprocating compressor
• (B) Screw compressor
• (C) Centrifugal blower
• (D) Vane compressor

Which law governs radiation heat transfer, relating emissive power to the fourth power of absolute temperature?

• (A) Newton's Law of Cooling
• (B) Fick's Second Law
• (C) Stefan-Boltzmann Law
• (D) Planck's Law only

In the size-reduction of cereals, Rittinger's Law assumes that energy consumed is proportional to:

• (A) New surface area created
• (B) Volume of material reduced
• (C) Diameter of feed particle
• (D) Moisture content of feed

Which filtration law describes the relationship between filtration rate and pressure drop for incompressible filter cakes?

• (A) Stokes' Law
• (B) Darcy's Law
• (C) Fick's Law
• (D) Henry's Law

Which sieving equipment is most commonly used in flour milling to separate bran from endosperm?

• (A) Vibrating screen
• (B) Plansifter (gyrating sifter)
• (C) Trommel screen
• (D) Grizzly screen

Which test detects urea adulteration in milk?

• (A) Diacetyl test
• (B) p-Dimethylaminobenzaldehyde test
• (C) Molisch test
• (D) Benedict test

Which sensory method provides quantitative description of sensory attributes using trained panelists?

• (A) Hedonic test
• (B) Difference test
• (C) Descriptive analysis
• (D) Ranking test

The Gerber method is used to determine:

• (A) Milk protein
• (B) Milk fat
• (C) Milk lactose
• (D) Milk minerals

Which oilseed has the highest risk of rancidity due to high PUFA content?

• (A) Sunflower
• (B) Groundnut
• (C) Sesame
• (D) Rice bran

The characteristic flavor of tea is due to the presence of which compound?

• (A) Catechins
• (B) Theaflavins
• (C) Thearubigins
• (D) Catechins, Theaflavins and Thearubigins

For dynamic similarity between model and prototype involving viscous and gravitational forces, which dimensionless numbers must be simultaneously matched?

• (A) Reynolds and Mach numbers
• (B) Reynolds and Froude numbers
• (C) Euler and Mach numbers
• (D) Weber and Strouhal numbers

Which mixer is especially suitable for highly viscous food materials such as dough?

• (A) Planetary mixer
• (B) Propeller mixer
• (C) Turbine mixer
• (D) Ribbon blender

The Food Safety and Standards Act (FSSA) of 2006 in India consolidated how many existing older laws?

• (A) 8
• (B) 9
• (C) 10
• (D) 11

Which toxin is heat-stable and produced by Staphylococcus aureus?

• (A) Enterotoxin
• (B) Neurotoxin
• (C) Cytotoxin
• (D) Hemotoxin

Aflatoxins are:

• (A) Heat sensitive
• (B) Carcinogenic
• (C) Non-toxic
• (D) Destroyed by drying

Which factor increases microbial growth rate?

• (A) Low temperature
• (B) High nutrient availability
• (C) Low moisture
• (D) High acidity

Parboiling leads to:

• (A) Nutrient loss
• (B) Nutrient migration into grain
• (C) Starch hydrolysis
• (D) Protein loss

Which milk product is obtained by dehydration?

• (A) Butter
• (B) Cheese
• (C) Milk powder
• (D) Cream

ISO 9001 focuses on:

• (A) Food safety
• (B) Quality management
• (C) Nutrition
• (D) Processing

Fourier's Law of Heat Conduction states that heat flux is proportional to:

• (A) Temperature difference alone
• (B) Negative temperature gradient
• (C) Fluid velocity
• (D) Surface area only