Welcome to your Exam Preparation Set 1
Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission
Q. Which of the following statement with respect to food preservation is true?
Q. Which of the following is a factor that affects the storage stability of food?
Q. Choose the true statement.
Q. Which chemical preservative is added to tomato sauce to extend the shelf life
Q. Which of the following is/are the class I preservative
Q. Benzoates can be used for the preservation of
Q. Cereals are a major source of carbohydrates.
Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods
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.
Q. For maintaining the consistency of food what is used
Q. Substance or ingredient added to food product for maintaining their stability
Q. Which of the following are not the themes on which the codex standards are set
Q. Which of the following do you think is a valid reason for decline of export of marine products to USA?
