Q. Which is the sweetest known substance
Q. Which of these is a class I recall
Q. Enzymes responsible for browning are destroyed by freezing
Q. The prevention of food adulteration act established on ____________
Q. Which method/s of food preservation are used in making jam
Q. FAO/WHO committee dealing with Food additive
Q. Which of the following is used as bread improver
Q. Fruit pieces before processing are dipped into sugar syrup
Q. Choose the true statement
Q. Calcium stearate is used as an
Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. BIS has their own laboratory for checking quality of product at_____________
Q. HACCP has defined CCP as:
Q. What is the objective of ISO 22000
Q. Which of the following is false
Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission
Q. According to FSSA _______________ in relation to any article of food, means a process consisting of three components, i.e., risk assessment, risk management and risk communication
Q. Causes of hand dermatitis
Q. ____________of fruits and vegetable consist of drying the food to about 50% of its original weight and volume and then freezing the food to preserve food
Q. The full form of IUU fishing is
Q. Which of the following ingredients will change the PH level of a food product
Q. Foaming nature of protein is
Q. The fat content of the standardized milk should not less than ________ percent and SNF _______ %
Q. Spreading bacteria to clean food from contaminated work surfaces, hands, utensils or food is called
Q. Ethylene and propylene oxide are used in
