Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• In cryogenic freezing the liquid nitrogen temperature is:
• The phase where there is no growth or even a decline in number of organisms is called
• Cardiac beri beri is caused by a deficiency of:
• Nature of fat soluble vitamins are:
• Increase in metabolic rate that occurs in response to a stimulus like food ingestion is called:
• In the ICMR Five Food Group System, the fifth group is:
• The corrosion that is seen in lacquered cans due to acid products like citrus juice is called:
• Ninety five percent of fat digestion takes place in the:
• The packaging material used for retail packing of ice creams is:
• As per the guidelines of ICMR/NIN the percent of energy derived from cereals and nutricereals for an adult on a 2000 kcal diet is:
• Which of the following sentence is INCORRECT with respect to storage temperature?
• The process of mild heat treatment given to foods to destroy selected microbes and inactivate enzymes is called:
• Prevention or delay of self decomposition of food can be achieved by:
• Specific gravity of the whole milk is:
• Lacquers used in cans for sulphur containing vegetables and meat is:
• Which one of the following does VO2 max represent?
• What are the signs and symptoms of Fluorosis? Options: 1. Genu valgum disease 2. Mottled Teeth 3. Lathyrism 4. Conjunctival Xerosis
• Which of the following Additives are used in the manufacture of cheese? Options: 1. Propionic acid 2. Calcium chloride 3. Sodium Citrates 4. Potassium meta...
• Cryovac bags are made of: Options: 1. Ethyl vinyl acetate 2. Poly Vinylidene Chloride 3. Ethyl acetate 4. Polysaccharides
• Which packaging materials are commonly used to export block frozen whole shrimp? Options: 1. LDPE Pouch 2. HDPE Pouch 3. Wax coated duplex board cartons 4....
• What are the ill effects in humans on prolonged exposure to mercury? Options: 1. Neurological effects 2. Renal problems 3. Tremors in body 4. Cardiac probl...
• Which of the following are symptoms of Riboflavin deficiency? Options: 1. Angular stomatitis 2. Glossitis 3. Pellagra 4. Depression
• Foods which contain abundant Folic acid are: Options: 1. Green leafy vegetables 2. Organ meats 3. Milk 4. Cereals
• Aflatoxins are present in food commodities like: Options: 1. Ground nuts 2. Wheat 3. Maize 4. Rice
• The source of enzyme alpha- amylase is: Options: 1. Yeast 2. Bacteria 3. Mold 4. Virus
• Identify the Lacquers used for food cans. Options: 1. Oleoresinous 2. Phenolic resins 3. Epoxy polyamide 4. Vinyl alkyd
• Factors which affect internal corrosion of cans include: Options: 1. Lacquer coating 2. Anthocyanins 3. Temperature 4. Acidic foods
• Which of these are glass container closure types? Options: 1. Lug caps 2. Roll on caps 3. Continuous thread closures 4. T-top closures
• Which physical treatments of the surface of the fruits and vegetables improves osmotic dehydration? Options: 1. Puncture 2. Abrasion 3. Edible coatings 4. ...
• For which of the following reasons are ‘Baby foods’ packed in glass containers? Options: 1. Product visibility 2. Reclosability of jar 3. Absen...
• Diseases caused by consumption of certain proteins from Leguminosae and Euphorbiaceae families causing clumping of red blood cells are: Options: 1. Haemagg...
• Potential applications of Electrodialysis are: Options: 1. Desalination of water 2. Purification of water 3. Concentration of water 4. Freezing of water...
• Pesticide residues can cause health hazards like: Options : 1. Delayed neuro toxicity 2. Skin rashes and irritation 3. Flatulence 4. Neurolathyrism
• Which of the following metals are toxic to humans even at low concentrations Options: 1. Arsenic 2. Lead 3. Iron 4. Selenium
• The clinical signs of vitamin A deficiency are: Options: 1.Bitot spots 2. Corneal Xerosis 3. Encephalopathy 4. Acrodermatitis enteropathica
• Inhibition or slowing of growth of microorganisms can be achieved by: Options : 1. Freezing 2. Vacuum drying 3. Preservatives 4. Fermentation
• _____ and ______ are additives used as antioxidants to prevent oxidation in oils (Both blanks need to be correct).
• In bread making, microorganisms are useful in development of ______ and ______ of the product (Both blanks need to be correct).
• In cheese preparation, for milk clotting and ripening ______ and ______ enzymes are used (Both blanks need to be correct).
• Invert sugar syrup results from the hydrolysis of sucrose to ______ and ______ (Both blanks need to be correct).