1. Which of the following microorganism cause food borne intoxication?

I. Staphylococcus aureus
II. E. Coli
III. Clostridium botulinum
IV. Listeria Monocytogens
V. Salmonella

Codes:

(A) I & II
(B) I & III
(C) III & IV
(D) IV & V



2. Give the correct sequence of managerial functions listed below:

(a) Reporting
(b) Staffing
(c) Planning
(d) Organising
(e) Co-ordinating
(f) Budgeting
(g) Directing

Codes:

(A) (c), (d), (b), (f), (g), (a), (e)
(B) (c), (d), (b), (g), (e), (a), (f)
(C) (b), (d), (f), (c), (a), (g), (e)
(D) (e), (g), (d), (f), (b), (a), (c)



3. Match List – I with List – II:

List – I
List – II
(a) Diagonal basting
(i) Permanent stitch
(b) Hemming
(ii) Functional as well as decorative
(c) Herring bone stitch
(iii) Temporary stitch
(d) Buttonhole stitch
(iv) Decorative stitch
              
Codes:

      (a) (b) (c) (d)
(A) (i) (iv) (iii) (ii)
(B) (ii) (iii) (i) (iv)
(C) (iii) (i) (iv) (ii)
(D) (iv) (iii) (ii) (i)



4. Following are the direct systems of yarn numbering:
I. Cotton count
II. Worsted count
III. Denier
IV. Tex
Codes:
(A) II, III are correct.
(B) III, IV are correct.
(C) I, II are correct.
(D) I, IV are correct.


5. For a successful outcome of the nutrition programme for the community, state the sequential order of steps to be taken.

(a) Implementation
(b) Mobilising resources
(c) Monitoring and evaluation
(d) Prioritise problem
(e) Identify target
(f) Setting objectives

Codes:

(A) (e), (d), (f), (b), (a), (c)
(B) (a), (d), (e), (f), (b), (c)
(C) (d), (e), (f), (a), (b), (c)
(D) (d), (f), (e), (b), (c), (a)



6. Which are the chemicals used for artificial ripening of fruits?

(a) Ethephon
(b) Benzene
(c) Methanol
(d) Calcium carbide

Codes:

(A) (a) & (b)
(B) (b) & (c)
(C) (c)& (d)
(D) (d) & (a)



7. Which of the following is sheared from a living sheep?

(A) Flannel
(B) Fleece
(C) Felt
(D) Moire



8. Components of the National vitamin A prophylaxis programme are:

(a) Providing supplementary nutrition
(b) Distributing mega doses of vitamin A
(c) Feeding colostrum
(d) Encouraging consumption of fruits & veg
(e) All of the above

Codes:

(A) (a), (b), (c)
(B) (e)
(C) (b) & (d)
(D) (b), (c), (d)



9. Colostrum is very good as it is rich in proteins and ________.

(A) Carbohydrates
(B) Minerals
(C) Vitamins
(D) Antibodies


10. Which of the following is a stationary knife?

(A) Band
(B) Round
(C) Straight
(D) Die


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