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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The protein which gives strength and elasticity to batter/dough is
A) Casein B) Gluten
C) Gliadin D) Albumin
What do bacteria need to survive ?
A) Moisture and warmth
B) Sugar, warmth, moisture
C) Warmth, food, moisture and time
D) Time, temperature and food
Storing hot food at too low temperature can result in
A) Extending shelf life
B) Spoilage of food
C) Food poisoning
D) Improvement in taste
Which of the following food is subjected to Pasteurization ?
A) Milk B) Fruit juice
C) Ice cream D) Yogurt
Vinegar and cheese are products of
A) Yeast fermentation
B) Bacterial fermentation
C) Yeast and sugar fermentation
D) Pasteurization
Thickeners used in food preparations are
A) Gum Arabic B) Guar gum, agar, starch
C) Guar gum D) Pectin
The common accompaniment for tea and coffee are
A) Cookies and biscuits B) Cookies and bread
C) Finger chips and cookies D) None of the above
Identify the correct statement about function of food additives.
A) Improve shelf life and acceptability of processed foods
B) Improve keeping quality, enhance nutritional value and acceptance
C) Improve flavour and aroma
D) Improve stability and taste
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