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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.

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