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