A:-Scope and limitations
B:-Theories and review
C:-Analysis and interpretations
D:-Method and techniques
Correct Answer:- Option-D
Question20:-Which of the following teaching method follow the principle of stimulus variation at its best ?
A:-Laboratory method
B:-Model of teaching
C:-Team teaching
D:-Demonstration method
Correct Answer:- Option-C
Question21:-Moulds used in the "Amylo" process for the saccharification of starch.
A:-Rhizopus
B:-M. rouxii
C:-Zygorrhyncus
D:-Aspergillus
Correct Answer:- Option-B
Question22:-The pyogenic group of microorganisms are
A:-Salt loving
B:-Survives fresh air
C:-Survives low temperature
D:-Pus producing
Correct Answer:- Option-D
Question23:-Ropiness of bread is caused by
A:-G. Aurantiarum
B:-R. Stolonifer
C:-B. Subtilus
D:-E. Colacea
Correct Answer:- Option-C
Question24:-The gas used as packaged fumigant for dried prunes, spices and meats.
A:-Sulphur dioxide
B:-Nitrous oxide
C:-Propylene oxide
D:-Ethylene oxide
Correct Answer:- Option-C
Question25:-FSSAI stands for
A:-Food Safety and Security Authority of India
B:-Food Safety and Standards Agency of India
C:-Food Standards and Security Authority of India
D:-Food Safety and Standards Authority of India
Correct Answer:- Option-D
Question26:-Food Infection refers to
A:-The presence of bacterial toxin formed in the food
B:-Food borne illness caused by entrance of bacteria into body through contaminated food
C:-Both 1 and 2 are correct
D:-Both 1 and 2 are incorrect
Correct Answer:- Option-B
Question27:-Paratyphoid fever is caused by
A:-S. Typhi
B:-S. Choleraesuis
C:-S. Delby
D:-S. Enterilidis
Correct Answer:- Option-D
Question28:-Rickettsial disease in humans are
A:-Epidemic typhus
B:-Q fever
C:-Rocky mountain spotted fever
D:-All the above
Correct Answer:- Option-D