2.
Q. Water inside coconut is
3.
Q. Which of the following is used as the monitor in the pasteurization of milk
4.
Q. In which part of the cereal grain, protein and fat content is maximum?
6.
Q. Which of the following preservative would you prefer to prevent rope formation in bread
7.
Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods
8.
Q. The protein of egg white known for it's antibiotic activity is
9.
Q. Sodium free product should contain less ________________mg of sodium per serving
10.
Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures?
11.
Q. Carboxymethyl cellulose is used as
12.
Q. Which of the following Aspergilus species produces aflatoxin?
13.
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 ______
14.
Q. ISO 9001 is which kind of management system
15.
Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public”
16.
Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________
17.
Q. According to CODEX standards, which of the following food item is hypersensitive?
18.
Q. The enzyme that hydrolyzes starch to maltose is
19.
Q. Osmophilic yeast can grow at ____________ water activity
20.
Q. According to US FDA, irradiation comes under the category of
21.
Q. The most hygienic way of drying hands is by using
22.
Q. The preservation technique using radiation is also known as
23.
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
24.
Q. Match the following
25.
Q. Enzyme responsible for the conversion of sugar to alcohol and CO2
26.
Q. Which one of the following is a food additive?
27.
Q. What is the proposed mode of action of citric acid
28.
Q. According to FSSA, Penalty for misleading advertisement may be extended to
29.
Q. The rate of gas production by yeast in dough is increased by adding
30.
Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is
31.
Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to
32.
Q. ISO-17025 deals with:
33.
Q. Spray drying is used to dry
34.
Q. Which of the following sugars is/ are non-reducing?
35.
Q. Which of the following does not give a silver mirror test with Tollen's reagent?
36.
Q. Decrease in smoke point is the indication of
37.
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
38.
Q. Which one of the following is NOT a component of an evaporator?
39.
Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________.
40.
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
41.
Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis
42.
Q. Among the following animal foods, the fat content is least in b Chicken meat
44.
Q. Undesirable bitterness frequently encountered in cured cheese is due to the a.
45.
Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under
46.
Q. Sugar more than —-------— acts as preservative
47.
Q. Which property of hydrogen peroxide makes it the effective preservative
48.
Q. The bacteria of greatest concern in canning is
49.
Q. Pellagra is caused by the deficiency of
50.
Q. The thin surface layer of proteinaceous material act as protective layer in egg is
51.
Q. Safe moisture content for storage of cereal grains is
52.
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
53.
Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?
54.
Q. SPS under WTO stands for
55.
Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety
56.
Q. Total fat content of table butter should not be less than……% 70
57.
Q. Green tea is considered to be a more healthy option than black tea because it
58.
Q. Multiple effect evaporation leads to
59.
Q. Standard pasteurisation protocol for milk is adequate for destroying
60.
Q. Barfoed's test is for
61.
Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy?
62.
Q. Which one of the following is a fat insoluble vitamin?
63.
Q. Which food constituent makes the food astringent?
64.
Q. An individual office – holder of CODEX commission may be re – elected how many times:
65.
Q. Which is the richest source of vitamin E
66.
Q. Rigor mortis is caused due to
67.
Q. Food Safety and Standard Act was passed on
68.
Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption:
69.
Q. A substance intentionally added that preserves flavor and improves taste is called
70.
Q. The importance of Food Law is to
71.
Q. The oil, which experiences flavor reversion even at the lower peroxide value is
72.
Q. What is the objective of ISO 22000
73.
Q. ISO 9001: 2008 has how many clauses
74.
Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste)
75.
Q. The safety of which of the following substances must be demonstrated prior to their introduction into food?
76.
Q. In which type of drying, overall volume of the produet remains the same after drying
77.
Q. Soxhlet method is used for the determination of...
78.
Q. In cola soft drinks the common colorant is
79.
Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________
80.
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?
81.
Q. Standards laid for product is given by
82.
Q. ___________ of MFPO deals with application for license or renewal of license under MFPO
83.
Q. The reaction between Amino acid and reducing sugar is known as:
84.
Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?
85.
Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit
86.
Q. The grades of tea in the increasing order of their leaf size are
87.
Q. Which of the following can survive at the lowest moisture content?
88.
Q. Yeast can't act on which of the following?
89.
Q. Sugar and salt are examples of preservatives
90.
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
91.
Q. FAO/WHO committee dealing with Food additive
92.
Q. Bread staling is caused by
93.
Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because
94.
Q. Minimum fat % in double toned milk is
95.
Q. As per GHP water used in food processing units should meet the:
96.
Q. Nitrate and Nitrite along with Sodium Chloride is called as
97.
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
98.
Q. Codex General Principles of Food Hygiene introduces the use of the:
99.
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.
100.
Q. Pineapple comes under which category of food
