Welcome to your Exam Prepration Set 6
Q. Sodium bicarbonate is a
Q. In HTST method of milk pasteurisation milk is heated at ___________
Q. Simmering is done at temperature of _________________ C
Q. In milk which additive is permitted
Q. The rate of gas production by yeast in dough is increased by adding
Q. _____________ defined as the time it takes a product to an unacceptable level
Q. Sodium chloride is used in
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. 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. If a food product contain Genetically Modified food then what is labelled
Q. Fruit pieces before processing are dipped into sugar syrup
Q. First food processing industry was established in India
