PSC HSST Home Science Model Questions and Answers

26. The process of determining the authenticity of a source, while conducting historical research is known as
(A) Expert criticism
(B) External criticism
(C) Internal criticism
(D) Secondary criticism
Answer: B

27. “Free and compulsory education to all children of the age of six to fourteen years in such a manner as the state may by law, determine” – Which Article of our Constitution states this?
(A) Article 45
(B) Article 46
(C) Article 15
(D) Article 21
Answer: A

28. From the following, which one is not an important Section of the research report?
(A) Introduction and review of related literature
(B) Theoretical background and methodology
(C) Analysis of data and conclusions
(D) Footnotes and quotations
Answer: D

29. The most important pedagogical implication of Gagne’s stress on learning hierarchy is
(A) Maintaining all the eight steps while teaching
(B) Starting learning with the creation of S-R bonds
(C) Ensuring at each stage, that all the pre-requisites for learning a new material are available
(D) Aiming at the highest level of learning, so that the learner is motivated to the fullest possible level and that the maximum learning outcomes are ensured
Answer: C

30. Which of the following is true about the relationship between validity and reliability?
(A) If validity is high, reliability also will be high
(B) If reliability is high, validity also will be high
(C) There exists no relation between the two
(D) As reliability increases, validity gradually decreases
Answer: A

31. A method to improve nutrient availability
(A) Freeze-drying
(B) Fermentation
(C) Smoking
(D) Dehydration
Answer: B

32. The unique number ‘330’ mentioned in a food label as ‘Acidity regulator 330’ indicates
(A) The additive used
(B) The category of additive used
(C) The percentage of additive used
(D) The permitted level of additive
Answer: A

33. Disodium EDTA is an example of
(A) Sequestrant
(B) Emulsifier
(C) Stabilizer
(D) Humectant
Answer: A

34. The lower limit for bacterial growth in food is about
(A) 18° C
(B) –4° C
(C) 4° C
(D) –10° C
Answer: D

35. An antibiotic permitted to be used as food preservative within specified limits
(A) Chloromphenicol
(B) Sorbate
(C) Tetracycline
(D) Potassium meta bisulphate
Answer: C

36. Which among the following is a thermophile?
(A) Salmonella
(B) E. coli
(C) Bacillus
(D) Staphylococcus
Answer: C

37. Bifidobacteria is an example of a
(A) Probiotic
(B) Prebiotic
(C) Virus
(D) Pathogen
Answer: A

38. A preventive system of food controls involving identification and control over those processing parameters whose loss of control would result in an unacceptable risk
(A) GMP
(B) HACCP
(C) HSAP
(D) GMT
Answer: B

39. FSSAI stands for
(A) Food Standards and Safety Authority of India
(B) Food Safety and Standards Authority of India
(C) Food Science Systems Authority of India
(D) Food Service Systems Authority of India
Answer: B

40. Which among the following has the highest water activity?
(A) Sugar
(B) Rice flour
(C) Milk powder
(D) Egg
Answer: D

41. Effective space management in a kitchen positions the three major appliances, so that the sum of the three sides of the ideal work triangle in the kitchen is between
(A) 10-20 feet
(B) 12-22 feet
(C) 15-25 feet
(D) 17-30 feet
Answer: B

42. Which among the following does not create an illusion of space?
(A) Low lying furniture
(B) Careful colour rhythm
(C) Dim light
(D) Strategically spaced mirrors
Answer: C

43. ‘Dovetailing’ is a term related to
(A) Time management
(B) Money management
(C) Animal husbandry
(D) Poultry management
Answer: A

44. The stream of goods and services available to a family over a given period of time.
(A) Money income
(B) Psychic income
(C) Real income
(D) Direct income
Answer: C

45. Which among the following accessories best support the flexible use of space?
(A) Folding partition
(B) Fixed furniture
(C) Dim light
(D) Cool colour
Answer: A

46. Benefits given to an employee in addition to their salary
(A) Direct income
(B) Fringe benefits
(C) Subsidy
(D) Loan
Answer: B

47. The act of hiding or private stocking of goods to create artificial scarcity and to raise the price
(A) Glut
(B) Subsidy
(C) Food security
(D) Hoarding
Answer: D

48. A person who accepts risks, is alert and explores new avenues
(A) Entrepreneur
(B) Manager
(C) Capitalist
(D) Financier
Answer: A

49. ‘Therbligs’ was given by
(A) Mundell
(B) Prang
(C) Gilbreth
(D) Ross
Answer: C

50. False advertisement results in
(A) Giving right information to the customer
(B) Assuring quality of the product
(C) Giving good services to the customer
(D) Consumer getting disillusioned
Answer: D