Practice FSSAI-Role, Functions, Initiatives Questions and Answers
- Which is recognition of symptom of Oil & Fat oxidation
- Pressure canning is also known as
- Whole egg is pasteurized in order to eliminate which of the following sp.
- Most foods store best at refrigeration temperature. When the relative humidity of air between
- Which of the following is not a result of uncontrolled freezing
- Partial removal of water is known as
- Arrange the following according to their rate of initial growth
- Fuzzy or cottony appearance usually represent growth of
- The microbes, which can grow at high concentration of sugar, called
- Bacterial cells show their greatest resistance to heat during
- TDT represents…….of microbes
- Butter or ghee is adulterated with the addition of……..
- Presence of ……..microorganism indicates improper processing of canned foods.
- .........enamel is used for acidic foods
- Packaging is used for distribution of unit packs and intermediate packs is known as……
- Vitamin ................and .......................are water-soluble.
- Aseptic processing was invented by…..in the year……
- An IMF is characterized by a moisture content of approximately….. and a water activity (aw) between …… ...
- Ultra-high-temperature processing involves heating for…… at …..
- Milk is an example of………..emulsion & Butter is……….emulsion.
- Match the commodity group-1 with bioactive constituents group-2 ...
- Match the spoilage symptom in Group-1 with the causative microorganism in group-2 ...
- Browning of cut fruit and vegetables is due to…..oxidation of phenolic substances
- EDTA is the example of ……
- Bixin is a ……pigment derived from the seed coat of Bixa orelana.
- Fats are solid at room temp. due to the presence of ……Fatty acids
- Match the Unit operations in Group-1 with the process in Group-2 ...
- Match the Commodity in Group-1 with present Anti-nutritional factor in Group-2 ...
- Match the Enzymes in Group-1 with their specific Industrial application Group-2 ...
- Which of the following is true with regard to growth of microorganisms:
- Which of the following is a thermal property in foods?
- Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food. Statement 2: High taxation is a constraint for the food pr...
- The basic operational and environmental conditions applied to produce safe foods are called:
- Sustainable manufacturing is required for_________.
- Which of the following process results in formation of alcohol from sugar?
- Which of the following is untrue?
- Which of the following is false ?
- _____________is a method of drying in which the moisture in the food is frozen.
- At ________PH, sodium benzoate is most effective to inhibit bacterial growth
- Dry storage is done at temperature of above __________and humidity below________.
