Haryana Food Tech Lecturer 2021 MCQ Paper
- Year 2021
- Conducted By Government of Haryana
- Questions 100
- Maximum Marks 100
- Duration 2 Hours
- Languages English
Exam Details
| Detail | Information |
|---|---|
| Examination | Lecturer in Food Technology (Advt No. 11/2021) – Question Paper |
| Year | 2021 |
| Conducting Body | Government of Haryana |
| Paper | Lecturer in Food Technology |
| Subject | Food Technology |
| Duration | 2 Hours |
| Maximum Marks | 100 |
| Number of Questions | 100 |
| Question Type | Objective (MCQ) |
Page 1 provides exam metadata for the Lecturer in Food Technology exam (Advt No. 11/2021) including time, maximum marks, and OMR instructions. Page 2 contains corrected OCR-based objective questions from a two-column layout, with Q1–Q8 covering mixer blades, heating methods, ice-cream overrun, group matching items, fluid descriptions, heat exchangers, dough rheology, and processing operation mechanisms. The repair guides reading order: process two-column content top-to-bottom (left then right), split merged stems, and keep one numbered item per line. The combined data yields a complete SEO-ready structure: metadata, 8 MCQs from page 2, FAQs, topics, and image SEO. The final dataset supports structured data and search visibility for the Haryana government job question papers region.
Major Topics Covered
- Food Technology
- Lecturer recruitment
- Haryana
- Advt 11/2021
- Question Paper
- MCQ
- Ice-cream overrun
- Mixer blades
- Ohmic heating
- Microwave heating
- Reverse osmosis
- Drum drying
- Freeze drying
- Heat transfer
- Water as a fluid
- Heat exchangers
- Wheat dough
- Ball mill
- Roller mill
- Flash peeling
- Abrasive peeling
- Overrun calculation
Why This Paper is Important
- Useful for Lecturer in Food Technology (Advt No. 11 preparation
- Helps understand the latest exam pattern
- Useful for practice and self-assessment
- Covers frequently asked General Studies topics
- Helpful for analysing question trends
Related Resources
Instructions
- IMMEDIATELY AFTER THE COMMENCEMENT OF THE EXAMINATION, YOU SHOULD CHECK THAT THIS QUESTION BOOKLET DOES NOT HAVE ANY UNPRINTED OR TORN OR MISSING PAGES OR QUESTIONS ETC.
- IF SO, GET IT REPLACED BY A COMPLETE QUESTION BOOKLET.
- Please note that it is the candidate's responsibility to encode and fill in the Roll Number and Question Booklet Series Code A, B, C or D carefully and without any omission or discrepancy at the appropriate places in the OMR Answer Sheet.
- Any omission/discrepancy will render the OMR Answer Sheet liable for rejection.
- This Question Booklet contains 100 questions.
- Each question is printed in English only.
- Each з. question comprises four responses (answers).
- You will select the response which you want to mark on the OMR Answer Sheet.
- In case you feel that there is more than one correct response, mark the response which you consider the best.
- In any case, choose ONLY ONE response for each question.
- You have to mark all your responses ONLY on the separate OMR Answer Sheet provided.
- See Instructions at the backside of the OMR Answer Sheet.
- Before you proceed to mark in the OMR Answer Sheet the response to various questions in the Question Booklet, you have to fill in some particulars in the OMR Answer Sheet as per instructions mentioned on the OMR Answer Sheet.
- After you have completed filling in all your responses on the OMR Answer Sheet and the examination has concluded, you should hand over to the Invigilator only the OMR Answer Sheet.
- You are permitted to take away with you the Question Booklet, along with candidate's copy of OMR Answer Sheet.
- Sheets for rough work are appended in the Question Booklet at the end.
- Penalty for wrong answers: THERE WILL BE PENALTY FOR WRONG ANSWERS MARKED BY A CANDIDATE AS UNDER.
Questions (page 2)
Q2. A method in which continuous electric current is passed through food to heat it rapidly while maintaining the quality is called
Q3. In an ice-cream manufacturing plant, 1500 liters of ice-cream was obtained from 1000 liters of ice-cream mix. Percentage overrun in the ice-cream was
Q4. Match the items in Group—I with most appropriate items the Group-I Group-II (P) Freeze concen- 1. Triple point of water tration (Q) Reverse osmosis 2. Heat transfer by conduction (R) Drum drying 3. Eutectic point (S) Freeze drying 4. Concentration polarization
Q5. Water can be best described as a
Q6. Heat exchangers are used to
Q7. Wheat dough is generally ______ material.
Q8. Make the correct match between specific food processing operations in Group-I with their mechanism of actions in Group-II : Group-I Group-II (P) Ball mill 1. Compression and shear (Q) Roller mill 2. Pressure bursting 3. Friction and (R) Flash peeling shear (S) Abrasive peeling 4. Impact and shear
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Frequently asked questions
What is the subject of the exam?
Food Technology
How many questions are in the paper?
100 questions
What is the duration of the exam?
2 hours
In which language are the questions printed?
English
Is there a penalty for wrong answers?
Yes, 0.25 marks per wrong answer
Is there a penalty for leaving a question blank?
No penalty