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. Which is the sweetest known substance
Q. FAO/WHO committee dealing with Food additive
Q. Cholesterol free product should containing less than ____________ mg of cholesterol per serving
Q. BIS has their own laboratory for checking quality of product at_____________
Q. Choose the true statement
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. Enzymes responsible for browning are destroyed by freezing
Q. HACCP has defined CCP as:
Q. The fat content of the standardized milk should not less than ________ percent and SNF _______ %
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. Calcium stearate is used as an
Q. What is the objective of ISO 22000
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. Causes of hand dermatitis
Q. Foaming nature of protein is
Q. Which of the following is false
Q. Which of the following ingredients will change the PH level of a food product
Q. The full form of IUU fishing is
Q. Which method/s of food preservation are used in making jam
Q. The prevention of food adulteration act established on ____________
