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