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