Welcome to your CONTEST 1 Name Email Phone 1.  Q. Which is the richest source of vitamin E Wheat germ oil Palm oil Sunflower oil Mustard oil 2.  Q. Standard pasteurisation protocol for milk is...

Welcome to your FA 42 Q. In colostrum's which food additive is added. Emulsifier Antioxidant Leavening agent None of the above Q. In virgin coconut oil which food additive are permitted Antioxidant Emulsifier All of...

Welcome to your FP 45 Q. Compounding step is involved in the processing of Asafoetida dill caraway all of the above Q. Curing step is involved in the processing of Vanilla green cardamom saffron all...

Welcome to your FPP 44 Q. Which of the following factors affect/s the ease of cleaning of machine Material used for the machine fabrication Machine design Ease of dismantling All of the above Q. Hot...

Welcome to your FPP 43 Q. Casein is present in milk in Dispersed form Colloidal form Emulsion form All of the above Q. Lamination is The method of wrapping the food article with certain packaging...

Welcome to your FA41 Q. Which of the following is NOT a reducing sugar Lactose Mannose Maltose Sucrose Q. Match of the following: (1. - e) (2. - d) (3. - c) (4. - a)...

Welcome to your FP 43 Q. Syneresis is a defect seen in Egg Jelly Chocolate None of the above Q. Which of the following statement is/are correct Optical isomers have different organoleptic properties Threshold quantity...

Welcome to your FA40 Q. Nitrate and nitrite is helpful in meat processing as it Increases tenderness Increases juiciness. Improves color Prevent from microbial deterioration Q. Which of the following inorganic acids is only used...

Welcome to your FA 38 Q. Which category of food additive are comprises of greatest number Coloring agent Texturizing agent Flavoring agent All of the above Q. Major categories of food additive 3 4 5...

Welcome to your FA 37 Q. Match the following a. ii, b. iv, c. iii, d. v, e. i a. ii, b. iv, c. i, d. v, e. iii a. i, b. iii, c. ii,...