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