Q. Enzymes responsible for browning are destroyed by freezing
Q. Which is the sweetest known substance
Q. Which of the following is used as bread improver
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. Fruit pieces before processing are dipped into sugar syrup
Q. What is the objective of ISO 22000
Q. Calcium stearate is used as an
Q. Which of the following is false
Q. Foaming nature of protein is
Q. Causes of hand dermatitis
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. Ethylene and propylene oxide are used in
Q. The full form of IUU fishing is
Q. HACCP has defined CCP as:
Q. FAO/WHO committee dealing with Food additive
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. Choose the true statement
Q. Which of the following ingredients will change the PH level of a food product
Q. The fat content of the standardized milk should not less than ________ percent and SNF _______ %
Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. Which of these is a class I recall
Q. The prevention of food adulteration act established on ____________
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
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