Q. BIS has their own laboratory for checking quality of product at_____________
Q. FAO/WHO committee dealing with Food additive
Q. Foaming nature of protein is
Q. Which of the following ingredients will change the PH level of a food product
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. Which of the following is used as bread improver
Q. Choose the true statement
Q. Which method/s of food preservation are used in making jam
Q. The prevention of food adulteration act established on ____________
Q. Which of the following is false
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. Causes of hand dermatitis
Q. Calcium stearate is used as an
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. Fruit pieces before processing are dipped into sugar syrup
Q. Which is the sweetest known substance
Q. HACCP has defined CCP as:
Q. What is the objective of ISO 22000
Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission
Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. Which of these is a class I recall
Q. Enzymes responsible for browning are destroyed by freezing
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