11. Animal Management

*नोट: यह सेक्शन रिवीजन के लिए है। अपना ज्ञान परखने के लिए ऊपर दिए गए क्विज़ में भाग लें।

1. Main goal of Fruit Preservation:
   A) Rotting fruits  |  B) Preventing spoilage for long duration  |  C) Bleaching color  |  D) Reducing weight
2. Primary biological cause of fruit spoilage:
   A) Sunlight  |  B) Micro-organisms  |  C) Stones  |  D) Soil
3. Which is a 'Temporary' preservation method?
   A) Canning  |  B) Pasteurization  |  C) Drying  |  D) Salting
4. Best fruit for making Jelly:
   A) Mango  |  B) Guava (due to Pectin)  |  C) Banana  |  D) Lemon
5. What should be abundant in fruits for making Jam?
   A) Pectin  |  B) Pulp and Acidity  |  C) Only water  |  D) Salt
6. Sugar concentration acting as 'Permanent Preservative':
   A) 10-20%  |  B) 65% or higher  |  C) 5%  |  D) 40%
7. Salt concentration for vegetable preservation:
   A) 1-2%  |  B) 15-20%  |  C) 50%  |  D) 0.5%
8. Father of Canning:
   A) Louis Pasteur  |  B) Nicholas Appert  |  C) Mendel  |  D) Watson
9. Oldest way of drying fruits:
   A) Sun drying  |  B) Oven drying  |  C) Freezing  |  D) Machine
10. Full form of 'KMS' preservative:
    A) Potassium Metabisulphite  |  B) Potassium Sulphate  |  C) Sodium Nitrate  |  D) None
11. Required TSS (Total Soluble Solids) of Jam:
    A) 50%  |  B) 68%  |  C) 20%  |  D) 100%
12. Temperature at 'End point' of Jelly:
    A) 100°C  |  B) 105.5°C (221°F)  |  C) 121°C  |  D) 80°C
13. In which year was the Fruit Product Order (FPO) implemented?
    A) 1947  |  B) 1955  |  C) 1990  |  D) 2005
14. Acid found in Vinegar:
    A) Citric  |  B) Acetic acid  |  C) Lactic  |  D) Malic
15. Boiling cans after sealing is:
    A) Blanching  |  B) Processing/Sterilization  |  C) Peeling  |  D) Grading
16. Preservative used in colorful fruit squashes:
    A) KMS  |  B) Sodium Benzoate  |  C) Sugar  |  D) Salt
17. Preserving gas in KMS (Potassium Metabisulphite):
    A) Oxygen  |  B) Sulphur dioxide (SO2)  |  C) Nitrogen  |  D) CO2
18. Blanching is primarily done in:
    A) Fruits  |  B) Vegetables (to inactivate enzymes)  |  C) Juice  |  D) Pickles
19. Removing air from cans during canning is:
    A) Filling  |  B) Exhausting  |  C) Sealing  |  D) Cooling
20. Instrument to measure Pectin content:
    A) Lactometer  |  B) Jelmeter  |  C) Refractometer  |  D) Thermometer
21. Characteristic of good Jelly:
    A) Sticky  |  B) Transparent and Quiver when shaken  |  C) Very hard  |  D) Black color
22. Best fruit for Murabba (Preserve):
    A) Mango  |  B) Aonla  |  C) Banana  |  D) Guava
23. Required Acetic acid concentration in preservation:
    A) 0.5%  |  B) 2-3%  |  C) 10%  |  D) 50%
24. Boiling sliced fruits to extract pectin is for:
    A) Jam  |  B) Jelly making  |  C) Squash  |  D) Canning
25. Right time to add sugar in Jam/Jelly:
    A) Start  |  B) When pectin and pulp are hot enough  |  C) End  |  D) Anytime
26. Solution (Brine) for vegetables in canning is:
    A) Sugar  |  B) Salt solution (2%)  |  C) Acid  |  D) Oil
27. Stabilizer used to preserve fruit juice:
    A) Salt  |  B) Sodium Alginate or Gelatin  |  C) Paint  |  D) Soil
28. Cause of 'Weeping Jelly' (Syneresis):
    A) Excess sugar  |  B) Excess acidity and pectin deficiency  |  C) Under-boiling  |  D) None
29. Sterilization temperature in preservation:
    A) 60°C  |  B) Above 100°C  |  C) 37°C  |  D) 0°C
30. Min TSS of Tomato Sauce:
    A) 10%  |  B) 25%  |  C) 50%  |  D) 75%
31. Why is KMS not used for colored fruits (Phalsa, Jamun)?
    A) Spoilage  |  B) Bleaching action (fades color)  |  C) Expensive  |  D) None
32. What does the 'Sheet test' show for Jelly?
    A) Unfinished  |  B) Ready (drop falls as sheet)  |  C) Burnt  |  D) None
33. Required 'Head space' in cans:
    A) Half can  |  B) 0.6 to 1.2 cm  |  C) 5 cm  |  D) Zero
34. Min fruit juice content in Squash:
    A) 10%  |  B) 25%  |  C) 50%  |  D) 5%
35. Problem of excess sugar in Jam:
    A) Rotting  |  B) Crystallization  |  C) Weeping jelly  |  D) None
36. Observation in 'Alcohol method' for Pectin test:
    A) Color  |  B) Texture of Clots  |  C) Taste  |  D) Depth
37. Why cool cans immediately after canning?
    A) Setting  |  B) Preventing Over-cooking  |  C) Weight increase  |  D) None
38. Max permissible 'Benzoic acid' in Tomato Ketchup:
    A) 100 ppm  |  B) 750 ppm  |  C) 5000 ppm  |  D) 10 ppm
39. What are 'Swells' in canning?
    A) Shiny can  |  B) Can bulging due to gas formation  |  C) Punched can  |  D) None
40. Fermentation in preservation is by:
    A) Bacteria  |  B) Yeast and Fungi  |  C) Sunlight  |  D) Water
41. Required Acidity percentage in good Jelly:
    A) 0.1%  |  B) 0.75 to 0.90%  |  C) 5.0%  |  D) 10%
42. Purpose of 'Pricking' fruits for Murabba:
    A) Decoration  |  B) Sugar syrup penetration  |  C) Air removal  |  D) None
43. Main difference between Pasteurization and Sterilization:
    A) Temperature (Pasteurization < 100°C)  |  B) Color  |  C) Weight  |  D) None
44. What is a 'Flipper' in canning?
    A) Tool  |  B) Defect where lid makes sound on pressing  |  C) Medicine  |  D) None
45. Handheld instrument to measure TSS:
    A) Jelmeter  |  B) Hand Refractometer  |  C) Lactometer  |  D) None