How do I practise the other CBT subjects for Food Production (General)?

Use the subject switcher tabs directly above the test simulator to jump between Trade Theory, Employability Skills, or open the Full CBT Mock Test on the Food Production (General) trade page.

Back to Food Production (General) Info & Full CBT50 Exam Qs (100 Marks) • 10 Practice MCQsDGT Syllabus PDF Report Wrong Info

Food Production (General) — Trade Theory NCVT Mock Test

Q: What topics should I focus on for Food Production (General) Trade Theory?

Core Food Production (General) syllabus modules: FSSAI hygiene, HACCP food safety & raw material grading for Food Production (General); Thermal processing, pasteurisation, dehydration & cold-chain preservation; Food machinery sanitation (CIP), packaging integrity & moisture testing; Shelf-life labelling, nutritional compliance & batch production documentation.

Trade Theory carries the highest marks weightage in every NCVT AITT Computer-Based Test—38 questions (76 marks) for Engineering trades and 50 questions (100 marks) for Non-Engineering trades. Practise verified objective questions tailored for Food Production (General) trainees (1 Year • Food Industry • Non-Engineering).

Switch Food Production (General) Subject:Trade Theory Employability Skills Combined Full CBT

NIMI / DGT CBT Simulator

Food Production (General) — Trade Theory Mock Test

Minimum 33% in CBT Professional Knowledge component • Zero Negative Marking

Questions

Max Marks

Time Limit

15m

Neg. Marking

NONE

Choose Test Mode

Shows the right answer and NIMI technical explanation immediately after each question.

Trade Info:Non-Engineering (1 Year • Level 3.5)•Open Food Production (General) Full Page

Important Trade Theory Topics Covered

All Trades for Theory →

FSSAI hygiene, HACCP food safety & raw material grading for Food Production (General)

Thermal processing, pasteurisation, dehydration & cold-chain preservation

Food machinery sanitation (CIP), packaging integrity & moisture testing

Shelf-life labelling, nutritional compliance & batch production documentation

Uniformed student chefs wearing tall white toques and checked aprons chopping onions and fresh herbs on colour-coded boards along a stainless mise-en-place line opposite trainees stir-frying over high-pressure commercial gas burners

Service, Hospitality & Safety Lab

Food Production (General) Commercial Kitchen & Mise-en-Place

HACCP-compliant knife skills, stainless gastronom mise-en-place stations, high-flame Indian and continental range cooking, and dish plating.

Content Verification & Error Reporting

Notice an incorrect MCQ, option, or explanation in Food Production (General) Trade Theory? Send the Question ID directly on WhatsApp (+917585821444).

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Frequently Asked Questions

In the official DGT Computer-Based Test for Food Production (General), Trade Theory accounts for 50 Multiple Choice Questions carrying 100 marks (2 marks per correct answer, no negative marking).

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