Practice FSSAI-Role, Functions, Initiatives Questions and Answers
- Which of the following conditions ‘Probiotics’ are needed to people? a. People with strong immune system b. People not with respiratory a...
- Select the incorrect statement with regard to spoilage in food: a. Chemical spoilage in food includes reaction of food with O2 or light b. Ph...
- Which of the following statement is true? a. Vegetables, fruits, whole grain, herbs, nuts contain an abundance of phenolic compounds that has been a...
- During processing, foods can get contaminated because of: a. Equipments b. Labour c. Raw materials d. All of the above ...
- Mina learns how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly? a) Whe...
- Which is untrue with respect to pectin, a naturally occurring polysaccharide in fruits, in the food industry? a. It forms the basis of jelly manufac...
- SO2 reduces non- enzymatic browning by: a. Inactivating polyphenol oxidase b. Reacting with aldehyde group of sugars c. Reacting with ...
- Which of the following is not a symptom of any food allergy? a. Itchiness in mouth b. Rashes c. Running nose d. Death ...
- Ferrous compounds’, catechol and ascorbic acid are used in active packaging as: a. Ethylene scavenger b. Oxygen scavenger c. Strengt...
- Which of the following is an example of enzyme coagulated milk product? a. Paneer b. Dahl c. Cheese d. Channa ...
- Yellow colourin egg yolk is due to which of the following a. Carotene pigment b. Xanthophyll’s pigment c. Vitamin E d. Anthoc...
- Cobalamin is the scientific name of which vitamin? a. Vitamin B b. Vitamin C c. Vitamin B12 d. Vitamin E ...
- The most commonly used fumigant for storage of cereals is: a. Zinc phosphide b. Aluminium phosphite c. Ethylene dibromide d. DD...
- The process of formation of equal amounts of glucose and fructose from sucrose by acid and heat, or enzyme is termed as a. Inversion of sugar b. �...
- Which of the following is the anti nutritional factor present in soyabean and also known as protease inhibitor a. Avidin b. Saponin c. Go...
- Mark the correct statement with regard to spices and essential oils: a. Cinnamon is the bark of a tree b. Cardamom is a dried beer c. ...
- (i) saponification (a) triglycerides (ii) milk fat (b) alkali (iii) vegetable fat (c)�...
- Moulds can thrive best in closed, damp & dark situations. Which of the following conditions suits decent for the growth of moulds? a. All moulds ...
- Select correct statement for edible fats/ oils: a. Butyric acid is not a characteristic fatty acid present in milk fat b. Lower the amount of unsaturat...
- 52. Which of the following is not a correct statement with regard to protein denaturation?
- Which of the following is known as Wheat protein?
- Which of the following characteristics are true for yeast?
- Solar evaporation is the simplest method of evaporating water with solar energy. Which of the following statement about it is incorrect?
- Canned food poisoning is commonly linked to which of the following microbes?
- Which of the following statement is true with regard to food poisoning?
- Which of the following are physical contaminants causing damage to the quality of product?
- Salmonella can grow at a PH range of ______ and _______
- In vacuum packed meat growth of slime occurs due to overgrowth of ________and greening caused by microbial production of ________
- Lard is an animal fat of _________ prepared by heat treatment of ________
- Caramels are firm ______ candies and the added substance that may interfere with crystallisation are________
- Black tea is a _________ type of tea exhibiting desirable______ oxidation
- _____ is defined as the vapour pressure of a food substance to that of water at the same temperature
- Pyshrophilic microorganisms can grow at about_______
- _________is a physical or chemical method of food preservation where all microorganisms present in food are destroyed.
- Slime in meat spoilage occurs due to accumulation of _______cells
- The removal of moisture from the food material for preservation of food is called as________
- ________ is not present naturally in food but is formed during the fermentation of sugar by bacteria
- Fermentation of glycerol in wine results in_____
- Pulps & concentrates are generally dried with_______
- Optimum activities of __________ in the presence of yeast is desirable in dough making.
