1. Q. The oil, which experiences flavor reversion even at the lower peroxide value is
2. Q. Which of the following does not give a silver mirror test with Tollen's reagent?
3. Q. ISO-17025 deals with:
4. Q. According to FSSA, Penalty for misleading advertisement may be extended to
5. Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods
6. Q. Soxhlet method is used for the determination of...
7. Q. Which property of hydrogen peroxide makes it the effective preservative
8. Q. Sodium free product should contain less ________________mg of sodium per serving
9. Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because
10. Q. ISO 9001: 2008 has how many clauses
11. Q. Among the following animal foods, the fat content is least in b Chicken meat
12. Q. Which one of the following is NOT a component of an evaporator?
13. Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety
14. Q. FAO/WHO committee dealing with Food additive
15. Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit
16. Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is
17. Q. ISO 9001 is which kind of management system
18. Q. Which one of the following is a food additive?
19. Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________
20. Q. Total fat content of table butter should not be less than……% 70
21. Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures?
22. Q. Barfoed's test is for
23. Q. Which food constituent makes the food astringent?
24. Q. What is the objective of ISO 22000
25. Q. The safety of which of the following substances must be demonstrated prior to their introduction into food?
26. Q. Rigor mortis is caused due to
27. Q. Carboxymethyl cellulose is used as
28. Q. If a license is not issued within _____________ months from the date of making the application or his application is not rejected, the applicant may start his food business after expiry of the said period
29. Q. Sugar and salt are examples of preservatives
30. Q. In which type of drying, overall volume of the produet remains the same after drying
31. Q. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes............. Statement 2: Baking soda is a leavening agent. It is an additive.
32. Q. As per GHP water used in food processing units should meet the:
33. Q. Yeast can't act on which of the following?
34. Q. Pellagra is caused by the deficiency of
35. Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
36. Q. Minimum fat % in double toned milk is
37. Q. In which part of the cereal grain, protein and fat content is maximum?
38. Q. Safe moisture content for storage of cereal grains is
39. Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under
40. Q. The reaction between Amino acid and reducing sugar is known as:
41. Q. Sugar more than —-------— acts as preservative
42. Q. Which of the following sugars is/ are non-reducing?
43. Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________.
44. Q. The enzyme that hydrolyzes starch to maltose is
45. Q. Which one of the following is a fat insoluble vitamin?
46. Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________
47. Q. Multiple effect evaporation leads to
49. Q. The bacteria of greatest concern in canning is
50. Q. Which of the following can survive at the lowest moisture content?
51. Q. ___________ of MFPO deals with application for license or renewal of license under MFPO
52. Q. Osmophilic yeast can grow at ____________ water activity
53. Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public”
54. Q. Undesirable bitterness frequently encountered in cured cheese is due to the a.
55. Q. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______
56. Q. Which of the following is used as the monitor in the pasteurization of milk
57. Q. Food Safety and Standard Act was passed on
59. Q. Bread staling is caused by
60. Q. Pineapple comes under which category of food
61. Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
62. Q. Water inside coconut is
63. Q. What is the proposed mode of action of citric acid
64. Q. In cola soft drinks the common colorant is
65. Q. The thin surface layer of proteinaceous material act as protective layer in egg is
66. Q. Enzyme responsible for the conversion of sugar to alcohol and CO2
67. Q. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?
68. Q. Standard Committee of Parliament on Agriculture in its 12th Report submitted in ___________ desired that much needed legislation on integrated Food Law should be Expedited
69. Q. Match the following
70. Q. Standards laid for product is given by
71. Q. The rate of gas production by yeast in dough is increased by adding
72. Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?
73. Q. Standard pasteurisation protocol for milk is adequate for destroying
74. Q. Which of the following Aspergilus species produces aflatoxin?
75. Q. Decrease in smoke point is the indication of
76. Q. A substance intentionally added that preserves flavor and improves taste is called
77. Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis
78. Q. The grades of tea in the increasing order of their leaf size are
79. Q. According to FSSA, Compensation shall be paid at the earliest and in no case later than _____ months from the date of occurrence of the incident
80. Q. An individual office – holder of CODEX commission may be re – elected how many times:
81. Q. Spray drying is used to dry
82. Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to
83. Q. The most hygienic way of drying hands is by using
85. Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption:
86. Q. Codex General Principles of Food Hygiene introduces the use of the:
87. Q. The protein of egg white known for it's antibiotic activity is
88. Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste)
89. Q. According to CODEX standards, which of the following food item is hypersensitive?
90. Q. Green tea is considered to be a more healthy option than black tea because it
91. Q. The preservation technique using radiation is also known as
92. Q. Which of the following preservative would you prefer to prevent rope formation in bread
93. Q. Oxygen is permeating through an EVOH film of thickness 't' and solubility coefficient "> If diffusivity of oxygen through the film is 'D', then permeability of oxygen through u the film will be
94. Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?
95. Q. According to US FDA, irradiation comes under the category of
96. Q. The importance of Food Law is to
97. Q. SPS under WTO stands for
98. Q. Nitrate and Nitrite along with Sodium Chloride is called as
99. Q. Which is the richest source of vitamin E
100. Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy?
