Welcome to your Exam Prepration Set 6
Q. _____________ defined as the time it takes a product to an unacceptable level
Q. Sodium chloride is used in
Q. The actual length of the shelf life of any given products is depends on
Q. The rate of gas production by yeast in dough is increased by adding
Q. In canning of acid foods processing is done their internal temperature reaches ________ C
Q. First food processing industry was established in India
Q. Simmering is done at temperature of _________________ C
Q. In HTST method of milk pasteurisation milk is heated at ___________
Q. Sorbets are more effective than sodium benzoates at the PH value above
Q. In milk which additive is permitted
Q. Sodium bicarbonate is a
Q. To avoid spoilage of fatty substance, which of the following is used
Q. If a food product contain Genetically Modified food then what is labelled
Q. Fruit pieces before processing are dipped into sugar syrup
