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