Q. Fruit pieces before processing are dipped into sugar syrup
Q. Which of the following is used as bread improver
Q. Calcium stearate is used as an
Q. Which of the following is false
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. FAO/WHO committee dealing with Food additive
Q. Which of these is a class I recall
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 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. Choose the true statement
Q. Foaming nature of protein is
Q. The full form of IUU fishing is
Q. BIS has their own laboratory for checking quality of product at_____________
Q. HACCP has defined CCP as:
Q. The prevention of food adulteration act established on ____________
Q. Causes of hand dermatitis
Q. What is the objective of ISO 22000
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. Enzymes responsible for browning are destroyed by freezing
Q. Ethylene and propylene oxide are used in
Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. Which is the sweetest known substance
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