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