Kerala PSC Previous Years Question Paper & Answer
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Below are the scanned copy of Kerala Public Service Commission (KPSC) Question Paper with answer keys of Exam Name 'LECTURER IN FOOD SCIENCE KERALA COLLEGIATE EDUCATION' And exam conducted in the year 2015. And Question paper code was '165/2015'. Medium of question paper was in Malayalam or English . Booklet Alphacode was 'A'. Answer keys are given at the bottom, but we suggest you to try answering the questions yourself and compare the key along wih to check your performance. Because we would like you to do and practice by yourself.
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The protein content of legumes is about :
ക 7=14% © 20- 40% (೦) 50 - 60% (D) » 60%
The process of winterization in oils is performed to remove :
(A) Wax (8) Moisture
(9) Organic impurities (D) भार्ण the above
Texturised vegetable protein is used 85 :
(^) Meat tenderizer (0) Meat curing agent
(9) Meat rendering agent (D) Meat extender
Which one of the following micro - organisms is used in the preparation of bread 7
(ಗಿ) Gndida utilis (8) Saccharomyces cerevisiae
(C) Saccl - aromyces cevarum (D) Aspergilus niger
In peanuts, moulds release a toxin named :
(ಹ) Antitrypsin (8) Afflatoxin
(C) Hemagglutinins (D) لل the above
The term HACCP stands for :
(ಹ) Hygiene Associated Critical Control Point
(8) Hazard Analysis and Critical Commercial Point
(ಛಿ) Hygienic and Aesthetic Concept of Critical Products
(D) Hazard Analysis and Critical Control Point
Which of the following preservative is used for preservation of Volatile oils ?
(4) Sodium benzoate (8) KMS (C) Sorbic acid (D) لمطمعلم
The term BHT stands for :
(4) Butylated Ilydroxy Toluene
(8) Butylated Hydro Toluene
(C) Butylated Hydroxy Tetraacetic acid
(D) Butylated Hydroxyl Tetranisole
Silicates are used in food as :
(ಗಿ) Thickeners (8) Emulsifying agents
(C) Anticaking agents (D) Chelating agents
7 165/2015
{P.T.O.}
