1.Which of the following deals with how food is adjudged by the consumer?

a) Food microbiology

b) Product Development

c) Sensory Analysis

d) Food physics

2. Industry lobbying, local to international rules, Quality and food safety etc includes which component of the food industry?

a) R&D

b) Financial Services

c) Regulation

d) Wholesale and distribution

3. Which of the following does NOT constitute 90% of dry weight of any food?

a) Carbohydrates

b) Fibers

c) Proteins

d) Fats

4. Which sentence is untrue with respect to the human body?

a) Unconsumed water broken fats

b) Carbohydrates broken Sugars

c) Proteins broken down Amino acids

d) Fats broken down Fatty acids and glycerol

5. Which provides energy very slowly?

a) Carbohydrates

b) Fats

c) Proteins

d) Fibers

6. Which of the following is untrue?

a) A gram of carbohydrate or protein contains 4 calories

b) A gram of fat contains 9 calories

c) A gram of fat contains 5 calories

d) None of the mentioned

7. Storage requirements and stability, product attributes conductive to product sale etc. The above activities refer to which step of the food industry?

a) Production

b) Manufacture

c) Distribution

d) Marketing

8. With respect to the definition of an allied industry, which is an allied industry with the food industry?

a) Explosives Industry

b) Packaging Industry

c) Jute Industry

d) Leather Industry

9. Food industry is a high volume industry. Hence, any losses may be a major loss to the producer.

a) True

b) False

10. Increasing agricultural efficiency is the most important way to make sure food production meets the necessity.

a) True

b) False