Q. Which is the sweetest known substance
Q. The prevention of food adulteration act established on ____________
Q. Ethylene and propylene oxide are used in
Q. Causes of hand dermatitis
Q. Which method/s of food preservation are used in making jam
Q. Which of the following is used as bread improver
Q. ________ a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission
Q. Which of the following ingredients will change the PH level of a food product
Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. Foaming nature of protein is
Q. What is the objective of ISO 22000
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. Spreading bacteria to clean food from contaminated work surfaces, hands, utensils or food is called
Q. Which of these is a class I recall
Q. HACCP has defined CCP as:
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. Calcium stearate is used as an
Q. BIS has their own laboratory for checking quality of product at_____________
Q. FAO/WHO committee dealing with Food additive
Q. The full form of IUU fishing is
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 is false
Q. Choose the true statement
Q. Fruit pieces before processing are dipped into sugar syrup
