AP PGECET Question Paper 2025 (Available): Download Food Technology Question Paper with Solution PDF

Which of the following is an essential fatty acid that must be obtained from the diet?

• (1) Stearic acid
• (2) Oleic acid
• (3) Linoleic acid
• (4) Palmitic acid

Which mineral is essential for hemoglobin formation and the prevention of anemia?

• (1) Calcium
• (2) Iron
• (3) Iodine
• (4) Sodium

Which mineral is required for the synthesis of thyroid hormones and prevents goiter?

• (1) Zinc
• (2) Iron
• (3) Iodine
• (4) Selenium

The green color of leafy vegetables is due to the pigment:

• (1) Chlorophyll
• (2) Carotene
• (3) Lycopene
• (4) Anthocyanin

Monosodium glutamate (MSG) is used in foods to enhance which taste sensation?

• (1) Bitter
• (2) Sour
• (3) Umami
• (4) Astringency

Enzymatic browning in cut apples is primarily caused by which enzyme?

• (1) Amylase
• (2) Polyphenol oxidase
• (3) Protease
• (4) Lipase

Which of the following nutrients should contribute the most calories in a balanced diet?

• (1) Proteins
• (2) Fats
• (3) Carbohydrates
• (4) Vitamins

During the bacterial growth curve, the phase in which bacteria multiply at the fastest rate is the:

• (1) Lag phase
• (2) Exponential (log) phase
• (3) Stationary phase
• (4) Death phase

Botulism, a severe form of food poisoning, is caused by a toxin produced by:

• (1) Staphylococcus aureus
• (2) Clostridium botulinum
• (3) Salmonella botulinum
• (4) Escherichia coli

Yogurt is produced by the fermentation of milk using:

• (1) Saccharomyces cerevisiae
• (2) Acetobacter aceti
• (3) Lactobacillus bulgaricus (with Streptococcus thermophilus)
• (4) Penicillium roqueforti

Aflatoxin, a dangerous natural toxin found in moldy peanuts, is produced by:

• (1) Aspergillus flavus
• (2) Clostridium perfringens
• (3) Lactococcus lactis
• (4) Rhizopus stolonifer

Soy sauce is traditionally produced using a fermentation starter culture of:

• (1) Aspergillus oryzae
• (2) Lactobacillus acidophilus
• (3) Saccharomyces cerevisiae
• (4) Propionibacterium shermanii

Which of the following is used as a starter culture for cheese production (to ferment lactose into lactic acid)?

• (1) Lactococcus lactis
• (2) Penicillium roqueforti
• (3) Acetobacter aceti
• (4) Rhizopus oligosporus

Using a high concentration of salt or sugar helps preserve foods mainly by:

• (1) Lowering the pH significantly
• (2) Adding a sterilizing effect
• (3) Reducing the water activity
• (4) Providing a surface sanitizer

Which of these bacteria forms heat-resistant spores and can survive inadequate cooking, potentially causing food poisoning?

• (1) Bacillus cereus
• (2) Lactobacillus casei
• (3) Staphylococcus aureus
• (4) Vibrio cholerae

"Golden rice," a genetically modified variety of rice, has been engineered to be rich in:

• (1) Vitamin A
• (2) Vitamin B12
• (3) Iron
• (4) Protein

Parboiling is a processing technique commonly associated with which cereal grain?

• (1) Wheat
• (2) Maize
• (3) Rice
• (4) Oats

High-Temperature-Short-Time (HTST) pasteurization of milk is typically conducted at:

• (1) 63°C for 30 minutes
• (2) 72°C for 15 seconds
• (3) 100°C for 5 minutes
• (4) 135°C for 1 second

If cereal grains are stored with too high moisture content, which is a likely outcome?

• (1) Increased germination during storage
• (2) Mold growth and spoilage
• (3) Improved shelf-life
• (4) Higher protein content

The process of "malting" barley (for brewing or malted foods) involves:

• (1) Sprouting the barley grains to activate enzymes
• (2) Roasting the grains at high temperature
• (3) Fermenting the grains with yeast
• (4) Grinding the grains into flour

Freezing foods very quickly (such as in blast freezers) is beneficial because it:

• (1) Freezes only the water, leaving food components unfrozen
• (2) Creates smaller ice crystals, preserving texture
• (3) Can sterilize the food completely
• (4) Adds a protective ice glaze to the food

Using a multiple-effect evaporator in food concentrate production is mainly to:

• (1) Improve the color of the product
• (2) Increase the boiling point in each stage
• (3) Save energy by reusing heat in successive stages
• (4) Add flavors during evaporation

Brix is a measurement of a solution's:

• (1) Sugar concentration
• (2) Acidity level
• (3) Protein content
• (4) Salt content

A common refrigerant used in large-scale food refrigeration systems (such as cold storage facilities) is:

• (1) Chlorine gas
• (2) Ammonia (NH\(_3\))
• (3) Oxygen
• (4) Carbon dioxide snow

Which factor generally increases the efficiency of drying a food product?

• (1) Greater surface area exposed to air
• (2) Larger piece size of the food
• (3) Lower air velocity over the food
• (4) Higher humidity in the drying air

Adulteration of turmeric with metanil yellow is:

• (1) Beneficial for nutrition
• (2) Permitted under food law
• (3) Illegal and a health hazard
• (4) Used to enhance natural flavor

FSSAI, the national food authority in India, stands for:

• (1) Food Science Society and Institute
• (2) Food Safety and Standards Authority of India
• (3) Federation of Safe Food Associations, India
• (4) Food Sterility and Sanitation Agency of India

FSMS in food industry discussions stands for:

• (1) Food Safety Management System
• (2) Food Storage Monitoring Schedule
• (3) Federal Standard for Microbiological Safety
• (4) Food Supply Management Scheme

HACCP is a system designed for:

• (1) Improving the taste of food products
• (2) Analyzing food cost and pricing
• (3) Identifying and controlling potential hazards in food production
• (4) Managing inventory in food warehouses

AGMARK is a certification in India that assures the quality of:

• (1) Organic milk
• (2) Gold jewelry
• (3) Medical devices
• (4) Agricultural products

Monosaccharides present in stachyose:

• (1) galc-galc-glc-fruc.
• (2) glc-fruc-glc-glc.
• (3) galc-glc-fruc-glc.
• (4) glc-galc-glc-fruc.

The basic difference between myoglobin and hemoglobin is:

• (1) Phytol group
• (2) Molecular weight of globin protein
• (3) Porphyrin ring
• (4) Central iron atom

Examples of pigments benzopyran derivatives:

• (1) Chlorophyll and hemes
• (2) Carotenoids and anthocyanins
• (3) Anthocyanins and flavonoids
• (4) Anthocyanins and hemes

Examples of prolamins in corn and wheat:

• (1) Hordein and zein
• (2) Gliadin and hordein
• (3) Oryzenin and zein
• (4) Zein and gliadin

Cobalt is a constituent of which vitamin:

• (1) Vitamin D
• (2) Vitamin C
• (3) Vitamin B12
• (4) Folic acid

Deficiency symptoms of minerals iodine and iron:

• (1) Goitre and anaemia
• (2) Osteoporosis and osteomalacia
• (3) Anaemia and osteopenia
• (4) Goitre and night blindness

Protein efficiency ratio is not based on:

• (1) Intake of plant protein
• (2) Intake and output of food protein residues
• (3) Output of protein
• (4) Intake of animal protein

Amino acid which can be converted to niacin in the body:

• (1) Phenylalanine
• (2) Tyrosine
• (3) Tryptophan
• (4) Histidine

Red or bloody bread results from growth of:

• (1) Serratia marcescens
• (2) Bacillus licheniformis
• (3) Pseudomonas species
• (4) Endomycopsis

Black rots in eggs are caused by:

• (1) Serratia species
• (2) Proteus melanovogenes
• (3) Alcaligenes
• (4) Flavobacterium

Barny flavour in butter is produced by:

• (1) Yeasts
• (2) Actinomycetes
• (3) Enterobacter species
• (4) Pseudomonas

TA spoilage is caused by:

• (1) Clostridium perfringens
• (2) Clostridium botulinum
• (3) Clostridium nigricans
• (4) Clostridium thermosaccharolyticum

Enterohaemorrhagic E coli (EHEC) sometimes is also known as:

• (1) Enteropathogenic E coli (EPEC)
• (2) Verotoxin producing E coli (VTEC)
• (3) Entero invasive E coli (EIEC)
• (4) Entero toxigenic E coli (ETEC)

An example of hard cheese:

• (1) Cottage cheese
• (2) Roquefort cheese
• (3) Parmesan cheese
• (4) Cheddar cheese

The bacteria which initiate fermentation of sauerkraut is:

• (1) Leuconostoc mesenteroides
• (2) E coli
• (3) Bacillus species
• (4) Lactobacillus plantarum

The ratio of small fish to salt in fish sauce and paste is:

• (1) 4 parts of fish and 1 part salt
• (2) 3 parts of fish and 2 parts salt
• (3) 3 parts of fish and 1 part salt
• (4) 2 parts of fish and 2 parts salt

Dehulling is done for which oilseeds:

• (1) Sunflower
• (2) Sunflower and soybean
• (3) Soybean and groundnut
• (4) Soybean

Conventional pulses milling methods followed in India:

• (1) Wet milling
• (2) Steam milling
• (3) Wet and dry milling
• (4) Wet and steam milling

In dal milling industry which of the following is used for conditioning:

• (1) Oil
• (2) Water
• (3) Red earth
• (4) Oil, water and red earth

Blanching of fruits and vegetables is done:

• (1) To inactivate enzymes
• (2) To reduce moisture content
• (3) To reduce volume to surface area
• (4) To prevent nutrient loss

Which of the following step is not a part of tea processing?

• (1) Withering
• (2) Fermentation
• (3) Rolling
• (4) Winnowing

Wet processing of coffee bean yields:

• (1) Parchment coffee
• (2) Cherry coffee
• (3) Kerala coffee
• (4) Ivory coffee

Clove contains:

• (1) Carveol
• (2) Indole
• (3) Clovonol
• (4) Eugenol

For smoking of meat which wood is used:

• (1) Hard wood like hickory, oak, pecan, maple.
• (2) Soft woods like pine, cedar
• (3) Sandal wood
• (4) Semi hard wood like beech

Enzyme present in papaya, pineapple and figs:

• (1) Papain, bromelin
• (2) Papain, bromelin and ficin
• (3) Ficin
• (4) Papain

Egg shell is composed of:

• (1) Calcium carbonate
• (2) Magnesium carbonate
• (3) Calcium sulphate
• (4) Manganese carbonate

As per FSSAI regulation, what is the fat content (percent) in whole milk powder:

• (1) Not less than 26%
• (2) Not less than 2%
• (3) Not more than 1.5%
• (4) Not more than 28%

Milk product obtained by acid coagulation of hot milk and subsequent drainage of whey:

• (1) Curds
• (2) Rasogolla
• (3) Paneer
• (4) Sandesh

Whey proteins are:

• (1) Gamma globulins, alpha lactoglobulins
• (2) Beta lactoglobulins, alpha lactoglobulins
• (3) Casein, lactalbumin
• (4) Casein, beta lactoglobulins

Eyes are characteristic feature of:

• (1) Ice cream
• (2) Khoa
• (3) Swiss cheese
• (4) Cottage cheese

Heat transfer by convection occurs in:

• (1) Solids
• (2) Solids and liquids
• (3) Solid surface to liquids and gases
• (4) Gases

Super-heated steam is produced at:

• (1) Boiling point
• (2) Above boiling point
• (3) Below boiling point
• (4) At boiling point

The filter press commonly used in oil mill is:

• (1) Continuous type pressure filter
• (2) Continuous type vacuum filter
• (3) Discontinuous type pressure filter
• (4) Discontinuous type vacuum filter

Separation of solids from solid is called as:

• (1) Filtration
• (2) Sedimentation
• (3) Centrifugation
• (4) Sieving

The milk is .......... to increase the keeping quality so that it does not spoil during distribution.

• (1) Homogenised
• (2) Defatted
• (3) Pasteurized
• (4) Fortified

Instrument used to test specific gravity of milk and adulteration of milk by water:

• (1) Hydrometer
• (2) Penetrometer
• (3) Lactometer
• (4) Colorimeter

Guidelines for nutritional labelling has been published by:

• (1) ISO 14000
• (2) ISO 9000
• (3) Codex Alimentarius Commission
• (4) ISO 22000

Turmeric is adulterated with:

• (1) Auramine
• (2) Metanil yellow
• (3) Rhodamine B
• (4) Orange-II

ISO9001:2008 Quality Management System deals with:

• (1) Fundamentals and vocabulary
• (2) Management
• (3) Requirements
• (4) Performance improvement

Adulterant found in watermelon fruits:

• (1) Carmosine
• (2) Erythrosine
• (3) Rhodamine B
• (4) Auramine

Which of the following statement is true for enantiomers?

• (1) Optical isomers that are superimposable mirror images
• (2) Isomers which differ in their configuration around a single carbon atom
• (3) Stereoisomers that are non-superimposable and non-mirror images
• (4) Stereoisomers that are non-superimposable mirror images

Trehalose is a combination of:

• (1) Two glucose molecules
• (2) Two maltose molecules
• (3) Two lactose molecules
• (4) Two sucrose molecules

The chemical formula of palmitic acid is:

• (1) CH4(CH2)14COOH
• (2) CH3(CH2)15COOH
• (3) CH3(CH2)14COOH
• (4) CH3(CH3)14COOH

Tartrazine is an:

• (1) Food colouring agent
• (2) Food sweetner
• (3) Food fortifier
• (4) Food preservative

In animals, pantothenic acid is associated with which of the following?

• (1) Synthesis of cholesterol
• (2) Synthesis of Coenzyme A
• (3) Synthesis of thyroid hormones
• (4) Synthesis of hemoglobin

Limonene is a:

• (1) Ketone
• (2) Quinone
• (3) Terpene
• (4) Ester

The basic difference between chlorophyll a and chlorophyll b is:

• (1) In chlorophyll a, pyrrole ring contains methyl group while in chlorophyll b pyrrole ring contains aldehyde group
• (2) In chlorophyll a, pyrrole ring contains aldehyde group while in chlorophyll b pyrrole ring contains methyl group
• (3) In chlorophyll a, pyrrole ring contains carboxylic group while in chlorophyll b pyrrole ring contains aldehyde group
• (4) In chlorophyll a, pyrrole ring contains methyl group while in chlorophyll b pyrrole ring contains carboxylic group

Shigella flexneri is:

• (1) gram-negative, nonmotile, facultatively anaerobic, non-spore-forming bacillus
• (2) gram-negative, motile, facultatively anaerobic, non-spore-forming bacillus
• (3) gram-negative, nonmotile, facultatively aerobic, non-spore-forming bacillus
• (4) gram-negative, nonmotile, facultatively anaerobic, spore-forming bacillus

Mevalonate pathway is associated with the biosynthesis of:

• (1) Cholesterol
• (2) Testosterone
• (3) Thyroid hormones
• (4) Corticosteroids

What represents dx/dt in a microbial growth equation: dx/dt = \(\mu x\)?

• (1) Rate of change of time
• (2) No change of time
• (3) No change of biomass
• (4) Rate of change of biomass

The oxygen dissociation curve of myoglobin is:

• (1) Sigmoid
• (2) Rectangular hyperbola
• (3) Flat
• (4) Hampered

Feni is a:

• (1) Wine prepared from cashew nuts
• (2) Wine prepared from grapes
• (3) Wine prepared from mangoes
• (4) Wine prepared from mixture of mangoes and grapes

Hooke's law states that:

• (1) Stress is irreversible to the strain of ideal solid
• (2) Stress is directly proportional to strain of ideal solid
• (3) Stress is independent of strain of ideal solid
• (4) Strain is proportional to stress of ideal solids

How many iodine molecules are present in thyroxine?

• (1) 3
• (2) 2
• (3) 1
• (4) 4

World food day is celebrated every year on:

• (1) October 16
• (2) January 16
• (3) December 16
• (4) March 16

Butyrometer is used to:

• (1) Detect water percentage in milk
• (2) Detect fat percentage in milk
• (3) Detect protein content in milk
• (4) Detect fat percentage in oils

Sequence of steps in gram’s staining technique in the identification of bacteria are:

• (1) Crystal violet - ethanol - Grams Iodine - Safranin
• (2) Crystal violet - Safranin - Grams Iodine - ethanol
• (3) Crystal violet - ethanol - Safranin - Grams Iodine
• (4) Crystal violet - Grams Iodine - ethanol - Safranin

Which of the following is correct about \(\alpha\)-amino acids?

• (1) All \(\alpha\)-amino acids contain an asymmetric carbon atom
• (2) In nature, they are always present in optically active form
• (3) They are always exist in L forms
• (4) In nature, they are present in both L and D forms

Codex Alimentarius Commission is an international food standard commission?

• (1) Jointly established by Food and Agriculture Organization and the World Health Organization
• (2) Established by HACCP
• (3) Established by FSSAI
• (4) Jointly established by FSSAI and HACCP

Heat sterilization method to inactivate deleterious enzymes prior to canning, freezing and drying is .........

• (1) Sterilization
• (2) Pasteurization
• (3) Leaching
• (4) Blanching

The scientific name of barley is:

• (1) Triticum vulgare
• (2) Hordeum vulgare
• (3) Vigna mungo
• (4) Oryza sativum

The mathematical equation of enthalpy (H) is:

• (1) \( H = U + pV \)
• (2) \( H = U - pV \)
• (3) \( H = \frac{U}{pV} \)
• (4) \( H = pV \)

Caffeine belongs to .......... class.

• (1) Methylxanthine
• (2) Ethylxanthine
• (3) Trimethylhydroxanthine
• (4) Tetrahydromethylxanthine

Water activity is defined as:

• (1) the vapour pressure of water in substance
• (2) a ratio of the vapour pressure of water in substance to vapour pressure of pure water at the different temperatures
• (3) a ratio of the vapour pressure of water in substance to vapour pressure of pure water at the same temperature
• (4) vapour pressure of pure water

High gravity wort refers to a brew where the original gravity is significantly higher than standard and ranges between:

• (1) 13-18° Plato.
• (2) 18-20° Plato.
• (3) 20-25° Plato.
• (4) 25-30° Plato.

Penetrometer is a device to:

• (1) Measure the tenderness of meat
• (2) Measure the taste of meat
• (3) Measure the colour of meat
• (4) Measure the quantity of meat

What are the factors that affect fluid flow regimes?

• (1) Mass flow rate, density, viscosity of fluid and geometry of the flow channel
• (2) Mass flow rate and geometry of the flow channel
• (3) Density and viscosity of the fluid
• (4) Geometry of the flow channel only

Which of the following diseases occurs due to vitamin deficiency:

• (1) Hyperthyroidism and hypothyroidism
• (2) Pellagra and Beriberi
• (3) Phenylketonuria and alkaptonuria
• (4) Myositis and Myasthenia gravis

Maillard browning is a:

• (1) Enzymatic reaction between amino acids and reducing sugars
• (2) Non-enzymatic reaction between amino acids and reducing sugars
• (3) Enzymatic reaction between amino acids and lipids
• (4) Non-enzymatic reaction between amino acids and lipids

What is the principle of centrifugation?

• (1) Sedimentation principle
• (2) Filtration principle
• (3) Evaporation principle
• (4) Size reduction principle

The basic law of fluid flow through porous media is known as:

• (1) Boltzmann law
• (2) Bernoulli’s law
• (3) Darcy Law
• (4) Stokes law

Which of the following is a size reduction unit operation in liquids?

• (1) Milling
• (2) Homogenization
• (3) Grinding
• (4) Mixing

If the value of Reynolds number \( > 10000 \) for an impeller, the power number:

• (1) Increases first and then decreases with an increase in impeller Reynolds number
• (2) Increase with an increase in impeller Reynolds number
• (3) Remains constant with an increase in impeller Reynolds number
• (4) Decreases first and then increases with an increase in impeller Reynolds number

In a feedback control of milk heat exchanger:

• (1) A thermometer measures the temperature of the milk coming out of the heat exchanger and sends to the controller a measurement signal
• (2) Temperature of the milk is not measured through feedback control of milk heat exchanger
• (3) A thermometer measures the temperature of the milk entering the heat exchanger and sends a measurement signal to the controller.
• (4) A thermometer measures the temperature of the milk entering the heat exchanger first and then measure temperature coming out of the heat exchanger

The process of food preservation using drying technique:

• (1) Increases water activity
• (2) No change in water activity
• (3) Reduces water activity
• (4) Independent of water activity

If a culture starts with 500 bacteria and doubles every hour, how many bacteria will there be after 4 hours?

• (1) \(4 \times 10^3\)
• (2) \(8 \times 10^3\)
• (3) \(6 \times 10^3\)
• (4) \(5 \times 10^3\)

PFA act was established in the year:

• (1) 1954
• (2) 1955
• (3) 1956
• (4) 1965

Alpha tocopherol contains:

• (1) No methyl group attached to chromanol ring
• (2) One methyl group attached to chromanol ring
• (3) Eight methyl groups attached to chromanol ring
• (4) Three methyl groups attached to chromanol ring

The relationship between pressure drop and velocity follows:

• (1) Hooke’s law
• (2) Stokes’ Law
• (3) Bernoulli Law
• (4) Venturi’s Law

Identify the index organism of pasteurization efficacy:

• (1) Escherichia coli
• (2) Bacillus subtilis
• (3) Staphylococcus aureus
• (4) Coxiella burnetti

Role of Gram's Iodine in gram staining technique:

• (1) Enhances the binding of crystal violet to cell wall
• (2) Blocks the binding of crystal violet to cell wall
• (3) Neither blocks nor enhances the binding of crystal violet to cell wall
• (4) Enhances the ability of alcohol to remove the binding of crystal violet to cell wall

Which of the following is a phospholipid?

• (1) Lecithin
• (2) Arachidonic acid
• (3) Ergosterol
• (4) Cerebroside

The gelling agent in the preparation of jam is:

• (1) Lectin
• (2) Rutin
• (3) Pectin
• (4) Inulin

Consumer protection act was established in the year?

• (1) 1987
• (2) 1980
• (3) 1986
• (4) 1979

Spice oils are extracted by a process known as:

• (1) Fermentation
• (2) Steam distillation
• (3) Sublimation
• (4) Milling

Which international standardization organization represents food safety management system?

• (1) ISO 20000
• (2) ISO 22000
• (3) ISO 02000
• (4) ISO 22200

If the melting point of oils are low as compared to its surrounding temperature, then oils remain in:

• (1) gaseous state
• (2) solid state
• (3) liquid state
• (4) vapour state

A wet food product contains 70% water. After drying, it is found that 70% of original water has been removed. The mass of water removed per kilogram of wet food is:

• (1) 4.9 kg
• (2) 49 kg
• (3) 0.49 kg
• (4) 0.049 kg

Miso is a product of:

• (1) Fermented mangoes
• (2) Fermented Soya beans
• (3) Fermented grapes
• (4) Fermented cabbage

Fat bloom is the defect found in:

• (1) Margarine
• (2) Yoghurt
• (3) Ghee
• (4) Chocolate