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