CONTEST 1

Welcome to your CONTEST 1

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1. 
Q. Pineapple comes under which category of food

2. 
Q. The enzyme that hydrolyzes starch to maltose is

3. 
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

4. 
Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?

5. 
Q. CAPA applied in

6. 
Q. Water inside coconut is

7. 
Q. Carboxymethyl cellulose is used as

8. 
Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption:

9. 
Q. ___________ of MFPO deals with application for license or renewal of license under MFPO

10. 
Q. Sugar and salt are examples of preservatives

11. 
Q. A substance intentionally added that preserves flavor and improves taste is called

12. 
Q. Standards laid for product is given by

13. 
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to

14. 
Q. The protein of egg white known for it's antibiotic activity is

15. 
Q. The bacteria of greatest concern in canning is

16. 
Q. The reaction between Amino acid and reducing sugar is known as:

17. 
Q. In which part of the cereal grain, protein and fat content is maximum?

18. 
Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?

19. 
Q. The safety of which of the following substances must be demonstrated prior to their introduction into food?

20. 
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

21. 
Q. As per GHP water used in food processing units should meet the:

22. 
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.

23. 
Q. Total fat content of table butter should not be less than……% 70

24. 
Q. In which type of drying, overall volume of the produet remains the same after drying

25. 
Q. In cola soft drinks the common colorant is

26. 
Q. SPS under WTO stands for

27. 
Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit

28. 
Q. Among the following animal foods, the fat content is least in b Chicken meat

29. 
Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods

30. 
Q. Which one of the following is a food additive?

31. 
Q. Rigor mortis is caused due to

32. 
Q. What is the proposed mode of action of citric acid

33. 
Q. Sodium free product should contain less ________________mg of sodium per serving

34. 
Q. ISO 9001 is which kind of management system

35. 
Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under

36. 
Q. Enzyme responsible for the conversion of sugar to alcohol and CO2

37. 
Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________

38. 
Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because

39. 
Q. Codex General Principles of Food Hygiene introduces the use of the:

40. 
Q. Safe moisture content for storage of cereal grains is

41. 
Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________

42. 
Q. The grades of tea in the increasing order of their leaf size are

43. 
Q. Nitrate and Nitrite along with Sodium Chloride is called as

44. 
Q. Which property of hydrogen peroxide makes it the effective preservative

45. 
Q. Which one of the following is NOT a component of an evaporator?

46. 
Q. The most hygienic way of drying hands is by using

47. 
Q. Sugar more than —-------— acts as preservative

48. 
Q. Decrease in smoke point is the indication of

49. 
Q. Which food constituent makes the food astringent?

50. 
Q. Multiple effect evaporation leads to

51. 
Q. Food Safety and Standard Act was passed on

52. 
Q. BOPP stands for

53. 
Q. Undesirable bitterness frequently encountered in cured cheese is due to the a.

54. 
Q. Standard pasteurisation protocol for milk is adequate for destroying

55. 
Q. Spray drying is used to dry

56. 
Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________.

57. 
Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy?

58. 
Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis

59. 
Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures?

60. 
Q. Yeast can't act on which of the following?

61. 
Q. The importance of Food Law is to

62. 
Q. The oil, which experiences flavor reversion even at the lower peroxide value is

63. 
Q. Which of the following can survive at the lowest moisture content?

64. 
Q. Which of the following Aspergilus species produces aflatoxin?

65. 
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 ______

66. 
Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public”

67. 
Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to

68. 
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?

69. 
Q. Pellagra is caused by the deficiency of

70. 
Q. Green tea is considered to be a more healthy option than black tea because it

71. 
Q. According to US FDA, irradiation comes under the category of

72. 
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

73. 
Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is

74. 
Q. The thin surface layer of proteinaceous material act as protective layer in egg is

75. 
Q. According to CODEX standards, which of the following food item is hypersensitive?

76. 
Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste)

77. 
Q. Which of the following does not give a silver mirror test with Tollen's reagent?

78. 
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to

79. 
Q. Which of the following is used as the monitor in the pasteurization of milk

80. 
Q. An individual office – holder of CODEX commission may be re – elected how many times:

81. 
Q. The preservation technique using radiation is also known as

82. 
Q. Bread staling is caused by

83. 
Q. Minimum fat % in double toned milk is

84. 
Q. Osmophilic yeast can grow at ____________ water activity

85. 
Q. The rate of gas production by yeast in dough is increased by adding

86. 
Q. Which one of the following is a fat insoluble vitamin?

87. 
Q. Which of the following preservative would you prefer to prevent rope formation in bread

88. 
Q. Which of the following sugars is/ are non-reducing?

89. 
Q. Which is the richest source of vitamin E

90. 
Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety

91. 
Q. Barfoed's test is for

92. 
Q. Soxhlet method is used for the determination of...

93. 
Q. What is the objective of ISO 22000

94. 
Q. ISO-17025 deals with:

95. 
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

96. 
Q. FAO/WHO committee dealing with Food additive

97. 
Q. Match the following

98. 
Q. According to FSSA, Penalty for misleading advertisement may be extended to

99. 
Q. ISO 9001: 2008 has how many clauses

100. 
Q. NCCP stands for

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