Welcome to your Exam Preparation Set 1
Q. Cereals are a major source of carbohydrates.
Q. Which chemical preservative is added to tomato sauce to extend the shelf life
Q. Substance or ingredient added to food product for maintaining their stability
Q. Which of the following do you think is a valid reason for decline of export of marine products to USA?
Q. Which of the following is/are the class I preservative
Q. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes............. Statement 2: Baking soda is a leavening agent. It is an additive.
Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission
Q. Which of the following is a factor that affects the storage stability of food?
Q. Which of the following are not the themes on which the codex standards are set
Q. Benzoates can be used for the preservation of
Q. Which of the following statement with respect to food preservation is true?
Q. Choose the true statement.
Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods
Q. For maintaining the consistency of food what is used
