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