Which law states that the energy required for size reduction is proportional to the change in surface area?

• (A) Rittinger's Law
• (B) Kick's Law
• (C) Bond's Law
• (D) Newton's Law

What does the acronym GRAS stand for in food safety regulations?

• (A) Generally Recognized As Safe
• (B) Government Regulated Approved Substances
• (C) Global Regulation and Safety Standards
• (D) Generally Required Approved Substances

Which instrument is primarily used to determine the plasticity of bread dough?

• (A) Farinograph
• (B) Extensograph
• (C) Amylograph
• (D) Viscometer

What is the process of using alkali treatment on cocoa called?

• (A) Fermentation
• (B) Conching
• (C) Dutching
• (D) Tempering

Which treatment is specifically used to remove undesirable microbes from milk?

• (A) Sterilization
• (B) Pasteurization
• (C) Homogenization
• (D) Fermentation

What is the most widely used general test for identifying carbohydrates?

• (A) Biuret Test
• (B) Benedict’s Test
• (C) Molisch Test
• (D) Iodine Test

Identify the natural toxin commonly found in citrus fruits like grapefruit.

• (A) Solanine
• (B) Cyanogenic glycosides
• (C) Furanocoumarins
• (D) Aflatoxins

Which part of an egg contains the blastodisk?

• (A) Egg white (Albumen)
• (B) Egg shell
• (C) Egg yolk
• (D) Chalaza

What is the sensory outcome resulting from the decomposition of fats in milk?

• (A) Sweet taste
• (B) Rancidity
• (C) Bitterness
• (D) Sourness

Which parameter can be affected by nozzle pressure during spray drying?

• (A) Moisture content
• (B) Particle size
• (C) pH value
• (D) Color only

What is the full form of NOEL in toxicological studies?

• (A) No Observed Effect Level
• (B) Normal Observed Exposure Limit
• (C) National Organic Exposure Level
  (D) Non-Operational Exposure Limit

"Arka Rakshak" is a triple-resistant variety of which commonly processed vegetable?

• (A) Potato
  (B) Tomato
  (C) Onion
  (D) Brinjal

Which preservative is typically used at a concentration of 4-5% in commercial vinegar?

• (A) Citric acid
• (B) Acetic acid
• (C) Lactic acid
• (D) Benzoic acid

In food engineering, what does a Farinograph measure?

• (A) Dough extensibility
• (B) Dough mixing properties
• (C) Starch gelatinization
• (D) Viscosity of liquids

Which antinutritional toxic constituent is associated with Aspergillus flavus in groundnuts?

• (A) Solanine
• (B) Aflatoxin
• (C) Oxalate
• (D) Phytate