General Science

1. To make food more palatable and'digestible avoid

a. over cooking.

b. excessive spices.

c. both of these.

d. none of these.

2. Which is the rich'source of vitamin C ?

a. Guava.

b. Ber.

c. Citrus fruits.

d. All of these.

3. Human milk is a rich source of as compared to cow's milk.

a. lactose.

b. vitamin C.

c. immunoglobulins.

d. all of these.

4. Main principle of food presevation is

a. to destroy or slow down the activity of food enzymes.

b. to destroy or slow down the growth of micro-organisms..

c. both (a) and (b).

d. none of these.

5. Rich source of vitamin A is

a. green leafy vegetables.

b. yellow vegetables.

c. liver.

d. all of these.

6. Which of the following food items is absorbed in the stomach ?

a. Milk.

b. Vegetables.

c. Alcohol.

d. Carbohydrates.

7. Vegetable proteins are not of very good quality because these lack some essential amino acids. But their quality can be improved by supplementation. Therefore the best combination can be

a. cereals and green-leafy vegetables.

b. cereals and pulses.

c. cereals, pulses and green-leafy vegetables.

d. cereals, pulses, green-leafy vegetables and milk.

8. Rate of spoilage of food is accelerated by

a. high temperature.

b. high relative humidity.

c. poor storage place.

d. all of these.

9. Breakhown of food nutrients into their Simpler units for better absorption and utilization, is brought about by

a. cutting and peeling.

b. cooking.

c. enzymes.

d. both (b) and (c).

10. To preserve more nutrients vegetables should be cooked

a. for a short period.

b. for a long period.

c. at high temperature.

d. at low temperature.

General Knowledge

1. World Geography -Test-01

2. World Geography -Test-02

3. World Geography -Test-03

4. Geography of India -Test-01

5. Geography of India -Test-02

6. Geography of India -Test-03

7. Geography of India -Test-04

8. Geography of India -Test-05

9. History of India - Test - 01

10. History of India - Test - 02

11. History of India - Test - 03

12. History of India - Test - 04

13. History of India - Test - 05

14. History of India - Test - 06

15. History of India - Test - 07

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What to Eat in Andhra Pradesh

Chapati

Chapathi is an unleavened flatbread (also known as roti) from Nepal, Bangladesh, India and Pakistan. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as Somalia but Somali flatbread is different from the Indian chapati and is more like a paratha, Kenya, Tanzania, and Uganda, with the laobing flatbread serving as a local variation in China. Chapati is known as sapati or doday in the Pashto language.