Question
A food must contain less than ___ grams of fat per serving to be considered a low-fat food:
More FSSAI-Role, Functions, Initiatives Questions
- In cheese preparation, for milk clotting and ripening ______ and ______ enzymes are used (Both blanks need to be correct).
- The point at which dried products just become lumpy is known as:
- The tolerance limit in cases of pesticides for which MRLs have not been fixed is to be considered as
- Preservative used as anti-mold agent in bread
- Which of the following is a Class II product?
- The first attempt at aseptic food packing was made in
- Cobalamin is the scientific name of which vitamin? a. Vitamin B b. Vitamin C c. Vitamin B12 d. Vitamin E
- Carmoisine is a food additive used as a:
- Milk is an example of a) Water dispersed in fat b) Fat dispersed in water c) Oil in water d) Fat in water, which is then frozen
- Glucose and fats are stored as potential energy in the form of:
Hey! Ask a query
Please enter email id
The email must be a valid email address.
Please enter Mobile Number
Please enter valid Mobile Number
Please enter your Doubt
Think You're Ready for RBI Grade B?
RBI Grade B 2026 Phase 1 Memory Based Paper
- 200 Questions with Detailed Solutions
- Section-wise Coverage (GA, English, Quant & Reasoning)