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