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 ' Junior Instructor Baker and Confectioner' And exam conducted in the year 2021. And Question paper code was '088/2021'. 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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088/21
The ingredient used in the production of gum and jelly products
A) Gelatin B) Guar gum
C) Pectin D) Gelatin and Pectin
Identify the major classification of confectionery.
A) Sugar and flour
B) Sugar, chocolate, milk-based and flour confectionery
C) Sugar and chocolate confectionery
D) Milk, flour and sugar confectionery
The process used to extend shelf life of food products is called
A) Food processing
B) Food science
C) Food preservation
D) Food technology
Butter and margarine are examples of which type of solutions ?
A) Colloidal B) Emulsion
0) Gel D) Aqueous
In ice cream and whipped topping, food foam is produced with
A) Carbohydrates B) Lipids
C) Protein D) Enzymes
The compound which is not used as a gelling agent
A) Pectin B) Lecithin
©) Gum D) CMC
When sugar is heated it turns brown due to
A) Caramelization B) Oxidation
C) Maillard reaction D) Hydrogenation
The flavour enhancer used in food preparation is
A) Gelatin B) Sodium bicarbonate
C) Sodium chloride D) MSG
What type of chocolate candy is named after its resemblance to a type of fungus ?
A) Truffle B) Fudge
C) Chocolate bark D) Turtles
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