Welcome to your Exam Preparation Set 1
Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission
Q. Choose the true statement.
Q. For maintaining the consistency of food what is used
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?
Q. Which chemical preservative is added to tomato sauce to extend the shelf life
Q. Benzoates can be used for the preservation of
Q. Which of the following statement with respect to food preservation is true?
Q. Substance or ingredient added to food product for maintaining their stability
Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods
Q. Which of the following is a factor that affects the storage stability of food?
Q. Which of the following is/are the class I preservative
Q. Cereals are a major source of carbohydrates.
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.
