Welcome to your Exam Prepration Set 6
Q. Sodium bicarbonate is a
Q. The rate of gas production by yeast in dough is increased by adding
Q. In milk which additive is permitted
Q. _____________ defined as the time it takes a product to an unacceptable level
Q. If a food product contain Genetically Modified food then what is labelled
Q. In HTST method of milk pasteurisation milk is heated at ___________
Q. First food processing industry was established in India
Q. Sodium chloride is used in
Q. Sorbets are more effective than sodium benzoates at the PH value above
Q. In canning of acid foods processing is done their internal temperature reaches ________ C
Q. Simmering is done at temperature of _________________ C
Q. To avoid spoilage of fatty substance, which of the following is used
Q. The actual length of the shelf life of any given products is depends on
Q. Fruit pieces before processing are dipped into sugar syrup
