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.