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