1.
Q. Statement 1: In control of yeast in industries, baking soda is added (which is sodium bicarbonate) react with an acid which is externally added to release carbon-di-oxide which escapes............. Statement 2: Baking soda is a leavening agent. It is an additive.
2.
Q. The reaction between Amino acid and reducing sugar is known as:
3.
Q. Which one of the following is a fat insoluble vitamin?
4.
Q. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?
5.
Q. According to FSSA, Penalty for unhygienic or unsanitary processing or manufacturing of food may extend to
6.
Q. The oil, which experiences flavor reversion even at the lower peroxide value is
7.
Q. The enzyme that hydrolyzes starch to maltose is
8.
Q. As per GHP water used in food processing units should meet the:
9.
Q. According to CODEX standards, which of the following food item is hypersensitive?
10.
Q. Match the following
11.
Q. How many folds would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?
12.
Q. The bacteria of greatest concern in canning is
13.
Q. Standards laid for product is given by
14.
Q. Which of the following is used as the monitor in the pasteurization of milk
15.
Q. The rate of gas production by yeast in dough is increased by adding
16.
Q. Sugar and salt are examples of preservatives
17.
Q. ___________ of MFPO deals with application for license or renewal of license under MFPO
18.
Q. Safe moisture content for storage of cereal grains is
19.
Q. Standard pasteurisation protocol for milk is adequate for destroying
20.
Q. ISO-17025 deals with:
21.
Q. Which is the richest source of vitamin E
22.
Q. Yeast can't act on which of the following?
23.
Q. “This regulation provides an infrastructure that can control the cleanliness of food premises and food safety in the country to protect the public”
24.
Q. The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82°C, because
25.
Q. Recovery of Penalty under FSSA, if it is not paid, can be done as an arrears of ____________
26.
Q. Nitrate and Nitrite along with Sodium Chloride is called as
27.
Q. What is the percent relative humidity at which both the dry bulb and wet bulb thermometer would record equal temperatures?
28.
Q. Codex General Principles of Food Hygiene introduces the use of the:
29.
Q. Punishment for false information shall be imprisonment upto to____________ and fine up to ______________
30.
Q. Standard Committee of Parliament on Agriculture in its 12th Report submitted in ___________ desired that much needed legislation on integrated Food Law should be Expedited
31.
Q. FAO/WHO committee dealing with Food additive
32.
Q. Spray drying is used to dry
33.
Q. In cola soft drinks the common colorant is
34.
Q. Which one of the following is NOT a component of an evaporator?
35.
Q. Food Safety and Standard Act was passed on
36.
Q. Osmophilic yeast can grow at ____________ water activity
37.
Q. What is the objective of ISO 22000
38.
Q. Under Section 44 of the Food Safety and Standards Act 2006, _________________ has the power of Recognition of Organisation or agency food safety audit
39.
Q. Which of the following Aspergilus species produces aflatoxin?
40.
Q. Soxhlet method is used for the determination of...
41.
Q. Which property of hydrogen peroxide makes it the effective preservative
42.
Q. The grades of tea in the increasing order of their leaf size are
43.
Q. A person by whom the business is carried on or owned and is responsible for ensuring the compliance is
44.
Q. __________ is an Independent scientific expert committee for risk assessment of microbiological hazards in foods
45.
Q. Total fat content of table butter should not be less than……% 70
46.
Q. The protein of egg white known for it's antibiotic activity is
47.
Q. Which one of the following is a food additive?
48.
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
49.
Q. An individual office – holder of CODEX commission may be re – elected how many times:
50.
Q. Joint Committee which consider chemical, toxicological and other aspects of contaminants and residues of veterinary drugs in foods for human consumption:
51.
Q. A substance intentionally added that preserves flavor and improves taste is called
52.
Q. Sodium free product should contain less ________________mg of sodium per serving
53.
Q. The most hygienic way of drying hands is by using
54.
Q. The importance of Food Law is to
55.
Q. Minimum fat % in double toned milk is
56.
Q. Government of India promulgated an order to enforce strict quality control on the production and processing of meat food products, under
57.
Q. Decrease in smoke point is the indication of
58.
Q. Which of the following does not give a silver mirror test with Tollen's reagent?
60.
Q. The GOI released the National Standards for Organic Products (NSOP) in the year ____________.
61.
Q. The preservation technique using radiation is also known as
62.
Q. Undesirable bitterness frequently encountered in cured cheese is due to the a.
63.
Q. Awareness material have been created under SNF (Safe and Nutritious Food) initiative, so which of the following awareness book is for school children?
64.
Q. According to FSSA, ____________ shall be responsible for inspection of food business, drawing samples and sending them to Food Analyst for analysis
65.
Q. In which type of drying, overall volume of the produet remains the same after drying
67.
Q. Rigor mortis is caused due to
68.
Q. ISO 9001: 2008 has how many clauses
69.
Q. What is the proposed mode of action of citric acid
70.
Q. Which of the following preservative would you prefer to prevent rope formation in bread
71.
Q. Oxygen is permeating through an EVOH film of thickness 't' and solubility coefficient "> If diffusivity of oxygen through the film is 'D', then permeability of oxygen through u the film will be
72.
Q. Enzyme responsible for the conversion of sugar to alcohol and CO2
73.
Q. Barfoed's test is for
75.
Q. Which food additive is permitted in the Harrisa (Red Hot Pepper Paste)
76.
Q. Pellagra is caused by the deficiency of
77.
Q. The safety of which of the following substances must be demonstrated prior to their introduction into food?
78.
Q. Which one of the following is NOT enriched in endosperm during parboiling of paddy?
79.
Q. The thin surface layer of proteinaceous material act as protective layer in egg is
80.
Q. According to US FDA, irradiation comes under the category of
81.
Q. Which of the following can survive at the lowest moisture content?
82.
Q. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______
83.
Q. Bread staling is caused by
84.
Q. Which of the following sugars is/ are non-reducing?
85.
Q. Which food constituent makes the food astringent?
86.
Q. ISO 9001 is which kind of management system
87.
Q. Multiple effect evaporation leads to
88.
Q. Green tea is considered to be a more healthy option than black tea because it
89.
Q. Heat treatment legume seed proteins are more digestible than those of untreated legune seed proteins due to
90.
Q. According to FSSA, Compensation shall be paid at the earliest and in no case later than _____ months from the date of occurrence of the incident
91.
Q. If a license is not issued within _____________ months from the date of making the application or his application is not rejected, the applicant may start his food business after expiry of the said period
92.
Q. Carboxymethyl cellulose is used as
93.
Q. In which part of the cereal grain, protein and fat content is maximum?
94.
Q. Sugar more than —-------— acts as preservative
95.
Q. As per FSSA, An appeal against the order of rejection for the grant of licence shall lie to the _______________ of Food Safety
96.
Q. SPS under WTO stands for
97.
Q. Pineapple comes under which category of food
98.
Q. Among the following animal foods, the fat content is least in b Chicken meat
99.
Q. According to FSSA, Penalty for misleading advertisement may be extended to
100.
Q. Water inside coconut is
Ok it’s good.
Nice
Nice quzz
It’s a very useful session
Nice quzzzzssss
All the questions you have given are very interested and those make me to revise all the topics….
Nice one thanks
It’s a very useful quiz… I’m eager for the next quiz programme
But some where I felt confused, and once I think about the question and I answered
Done
Thank you so much
Thank you so much for organising this test
Super
Nice