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