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 'TECHNICAL ASSISTANT GR II GOVERNMENT ANALYSTS LABORATORY FOOD SAFETY DEPT QUESTION PAPER' And exam conducted in the year 2017. And Question paper code was '006/2017'. 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.
47,
49.
51,
Bacteria which can survive under refrigeration are known as
(A) Mesophilic (B) Proteophiliic
(€) Psychrophillic (D) Thermoduric
Saurkraut is fermented product of
(ಯ) 1 (B) Vegetable
(C) Cereal (D) Pulse
Which one of the following cooking techniques causes highest destruction of vitamins in
vegetables ?
(ಯ) Boiling (B) Microwaving
(ಲ) Baking (D) Pressure cooking
Identify the active principle of garlic.
(ಹ) Gallic acid (B) Garcinia
(ಲ) Garnicine (>) शाला)
The conversion of liquid egg ८० a solid or semisolid state on heating is known as
(A) Emulsification (B) Precipitation
(ಲ) Agglomeration (D) Coagulation
Micro-organisms in foods can be completely killed by
(A) Drying (B) Pasteurization
(ಲ) Radiation (D) Blanching
In fruit squashes, the minimum amount of fruit juice should be
(മ) 40% (8) 30%
(0 25% D) 50%
Among the following, which fruit is ideal for preparation of jelly ?
(ಹ) Guava (B) Papaya
(C) Banana (D) Pears
Identify the common technique used for the production of milk powder ?
(ಹ) Sundrying (B) Spray drying
(ಲ) Foam mat drying (D) Mechanical drying
006/2018 8 A
