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