Q. Choose the true statement
Q. Which method/s of food preservation are used in making jam
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. Causes of hand dermatitis
Q. The fat content of the standardized milk should not less than ________ percent and SNF _______ %
Q. BIS has their own laboratory for checking quality of product at_____________
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. Which is the sweetest known substance
Q. Foaming nature of protein is
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. Which of the following is false
Q. The full form of IUU fishing is
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. Calcium stearate is used as an
Q. The prevention of food adulteration act established on ____________
Q. Which of the following ingredients will change the PH level of a food product
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. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. HACCP has defined CCP as:
Q. FAO/WHO committee dealing with Food additive
Comments