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