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 most widely used food additive in commercial foods for flavour enhancement is
A) Monosodium glutamate
B) Sodium chloride
C) Sodium hydroxide
D) Sodium metabisulphite
The natural catalysts for chemical reactions in foods are
A) Acids B) Enzymes
C) Sodium chloride D) Amylase
The bright photosynthetic pigment present in fruits and vegetables is
A) Carotene B) Chlorophyll
C) Lycopene 0) Xanthophyll
The major organic acid present in lemons 18
A) Succinic acid B) Ascorbic acid
C) Butyric acid D) Hydrochloric acid
What is best description of an OTG ?
A) It is 8 3 in one oven B) It is used in bakeries
C) There are many types of OTG’s D) It is an oven, toaster and grill
Pound cakes are different from other cakes as they do not contain
A) Leavening agent B) Milk
C) Butter D) Eggs
The temperature range maintained in an oven is
A) 160 - 200°C 8) 200 - 250°C 200°C
©) 120 - 260°C 0) 180 - 240°C
Meat fat is rich in
A) Saturated fatty acids B) Polyunsaturated fatty acids
C) Monounsaturated fatty acids D) Unsaturated fatty acids
The full form of HFCS is
A) High Fructose Corn Syrup
B) High Fructose Content Syrup
C) High Fructose Content Sample
D) High Fat Content Sample