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