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Questions
1

Assertion (A) : Entertainment education is an important approach used in development communication.

Reason (R) : Entertainment education comprises of the products and dissemination of messages that are educational in substance, entertaining in structure and popular in style.

Codes :
1 (A) is correct, but (R) is incorrect
2 (A) is incorrect, but (R) is correct
3 Both (A) and (R) are correct
4 Both (A) and (R) are incorrect

Answer: Both (A) and (R) are correct
2 Arrange the foods in decreasing order of their protein content per 100 g of food.

I. Bengal Gram Dal

II. Beans

III. Egg

IV. Curd

V. Soyabeans

Codes :
1 V, I, III, II, IV
2 I, V, III, IV, II
3 V, II, III, IV, I
4 V, I, III, IV, II

Answer: V, I, III, II, IV
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3 Arrange in correct sequence the steps in refining of edible oils :

I. Neutralization of oil

II. Alkali treatment of oil

III. Addition of chemical bleaching agents to oil for removing colouring agent

IV. Filteration and centrifugation of oil

V. Deodourization of oil by injecting steam under pressure

Codes :
1 IV, II, I, III, V
2 II, I, IV, III, V
3 I, II, IV, V, III
4 I, IV, II, V, III

Answer: IV, II, I, III, V
4 Arrange in correct sequence the steps in planning of diets using exchange list :

I. Decide on the total food exchanges to be used as per the RDA.

II. Determine RDA using ICMR tables.

III. Distribute the food exchanges between different meals.

IV. Record personal data of the individual.

V. Plan menu for the day.

Codes :
1 II, IV, I, III, V
2 IV, II, I, V, III
3 II, I, IV, III, V
4 IV, II, I, III, V

Answer: IV, II, I, III, V
5 Arrange the steps for purchasing equipment for a food catering establishment in the correct sequence :

I. Specification of required item

II. Recognition of need

III. Enquiries regarding the price

IV. Checking the equipment and invoices received against specification

V. Selection of sources of supply VI. Placing the order

Codes :
1 I, V, III, II, VI, IV
2 II, I, V, III, VI, IV
3 III, I, II, V, IV, VI
4 II, III, I, V, VI, IV

Answer: II, I, V, III, VI, IV
6 Arrange in descending order the year of enactment of the following :

I. MRTP

II. CPA

III. PFA

IV. FPO

Codes :
1 I, II, IV, III
2 III, I, II, IV
3 II, I, IV, III
4 I, II, III, IV

Answer: II, I, IV, III
7 Give in sequence the order in which the manager performs the managerial functions in an organization :

I. Organising

II. Controlling

III. Planning

IV. Leading

Codes :
1 I, II, III, IV
2 IV, I, III, II
3 III, IV, II, I
4 III, I, IV, II

Answer: III, I, IV, II
8 Arrange the legislations in order of their enactment : earliest to latest :

I. The Right to Education Act

II. The Juvenile Justice Act

III. The Guardians and Wards Act

IV. The Hindu Adoption and Maintenance Act

Codes :
1 IV, III, II, I
2 III, IV, II, I
3 III, IV, I, II
4 III, I, IV, II

Answer: III, IV, II, I
9 Arrange according to developmental sequence :

I. Embryo

II. Blastocyst

III. Fetus

IV. Single cell zygote

V. Neonate

Codes :
1 II, IV, I, III, V
2 IV, III, II, I, V
3 IV, I, II, III, V
4 IV, II, I, III, V

Answer: IV, II, I, III, V
10 Arrange the following steps of the process of listening in the sequential order :

I. Receiving

II. Evaluating

III. Responding

IV. Remembering

V. Understanding

Codes :
1 I, IV, V, II, III
2 I, V, IV, II, III
3 I, V, II, III, IV
4 I, II, III, IV, V

Answer: I, V, IV, II, III
11 Arrange the following steps of ‘Coming together’ in the relationship formation as given by Mark Knapp :

I. Initiating

II. Integrating

III. Bonding

IV. Experimenting

V. Intensifying

Codes :
1 I, IV, III, II, V
2 I, V, II, III, IV
3 I, IV, V, II, III
4 I, V, II, IV, III

Answer: I, IV, V, II, III
12 As per Bloom’s Taxonomy, the learning behaviours can be arranged from simple to complex in the following order :

I. Knowledge

II. Application

III. Analysis

IV. Comprehension

V. Evaluation

VI. Synthesis

Codes :
1 I, II, III, IV, V, VI
2 I, IV, II, III, VI, V
3 I, III, IV, II, V, VI
4 I, II, III, IV, VI, V

Answer: I, IV, II, III, VI, V
13 The RDA of Vitamin A for pregnant women given by ICMR (2010) is :
1 600 mg/day
2 800 mg/day
3 950 mg/day
4 400 mg/day

Answer: 800 mg/day
14 Following is the richest source of dietary fibre :
1 Green peas
2 Pomegranate
3 Fresh Dates
4 Ladies finger

Answer: Green peas
15 Which of the following is not a characteristic of A la carte menu ?
1 Is a choice menu
2 Each dish is priced separately
3 Food is kept in fully prepared form and can be served immediately
4 Customers pay for the dishes they order

Answer: Food is kept in fully prepared form and can be served immediately

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