HSSC Food Inspector Exam MCQS Series-3

Q-1 THE MAXIMUM PERMISSABLE QUANTITY OF Sulphur dioxide in Beer is

A.      25 ppm

B.      B 150 ppm

C.      C 80 ppm

D.     D 70ppm

Q-2 WHICH OF THE FOLLOWING IS A POISONOUS METAL FOR FOOD PRODUCTS

A.      lead

B.      Arsenic

C.      Cadmium

D.     ALL

Q-3 Anti-oxidants, not exceeding in concentration mentioned against each (ACCORDING TO PFA ACT), may be added to and except

A ghee

B edible oils

C fats

D ALL

Q-4. Which of the following test is used for Detection of Neutralizers in milk

A.      keris test

B.       Rosalic acid test

C.       Hal-phen test

D.      foam test

Q-5. Which one of the following is a glycolipid?

 a) Sphingomyelin.

b) Ganglioside.

c) Lecithin.

d) Cephalin.

Q-6. Which one of the following forms the lung surfactant?

a) Cephalin.

b) Lecithin.

c) Plasmalogen.

d) Cardiolipin.

Q-7 All of the following are true exergonic Reactions, EXCEPT:

a) ΔG is positive.

b) spontaneous reactions.

 c) irreversible reactions.

d) seen in catabolism.

Q- 8 ACCORDING TO FPO-1955, Minimum % of total soluble solids in the orange and pineapple nectar is

A 15

B 6

C 1

D 3

Q-9 The following enzyme does NOT catalyze a regulated step in glycolysis:

a) Hexokinase.

b) Phosphofructokinase.

c) Phosphoglycerate kinase.

 d) Pyruvate kinase.

Q-10 ACCORDING TO SCHEDULE III-B OF Ghee Grading and Marking Rules, 1938, Percentage of Free Fatty Acids (as oleic acid) FOR SPECIAL GRADE GHEE IN SUMMER MUST BE FOUND IN BETWEEN

A.       Not more than 1.4

B.       Not more than 2.5

C.       Not more than 5

D.      Not more than 4


ANSWER KEY:    ANSWER KEY:
            1.D    2.D     3.--     4.B     5.A     6.--     7.--    8.A      9.C      10.A