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