Q. Which method/s of food preservation are used in making jam
Q. The full form of IUU fishing is
Q. Which of the following is used as bread improver
Q. Calcium stearate is used as an
Q. What is the objective of ISO 22000
Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. The prevention of food adulteration act established on ____________
Q. Foaming nature of protein is
Q. FAO/WHO committee dealing with Food additive
Q. Which is the sweetest known substance
Q. The fat content of the standardized milk should not less than ________ percent and SNF _______ %
Q. Enzymes responsible for browning are destroyed by freezing
Q. Which of the following ingredients will change the PH level of a food product
Q. HACCP has defined CCP as:
Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission
Q. Which of these is a class I recall
Q. Fruit pieces before processing are dipped into sugar syrup
Q. According to FSSA _______________ in relation to any article of food, means a process consisting of three components, i.e., risk assessment, risk management and risk communication
Q. Choose the true statement
Q. BIS has their own laboratory for checking quality of product at_____________
Q. Spreading bacteria to clean food from contaminated work surfaces, hands, utensils or food is called
Q. Ethylene and propylene oxide are used in
Q. Causes of hand dermatitis
Q. Which of the following is false
Q. ____________of fruits and vegetable consist of drying the food to about 50% of its original weight and volume and then freezing the food to preserve food
