Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Which of the following is a disadvantage of food processing?
• Which of the following methods refers to deactivation of microbes in food using electricity?
• The principal microorganism for yogurt is ______________________
• Which of the following organisms have a high resisting effect at high temperatures?
• Which of the following spore forming bacteria may lead to overcooked and degraded canned food?
• Plate form test for milk does not include
• Microorganism comes under the category of thermophiles is/are
• Aflatoxins is produced by
• Which of the following helps to retain color of meat
• Following are some statements related to difference between prokaryotic and eukaryotic cells a.    Lack of Golgi body in prokaryotes b.    Lack of ...
• following are some statements related to mixed culture a.       The same as a contained culture b.      One that contains 5 species of microbes ...
• Following statement/statements mention the superiority of agar w.r.t. gelatin as a solidifying agent a. Agar  d oes not melt at room temperature b. agar m...
• Viruses are known to infect a.       Plant b.      Bacteria c.       Fungi d.      none of the above Which of the following option...
• Sanitization is a process by which a.       The microbial load on objects is reduced b.      Objects are made sterile with chemicals c.   �...
• Which of the following is/are the storage granules in bacteria? a.    glycogen b.    Poly a-hydroxy butyrate granules a.    c.zymogen granules ...
• Which of the following statements is / are correct? a.    Generation time is the time required by the cell to double its number b.    Generation ti...
• An enzyme a.    Becomes a part of the final products b.    Is  specific for substrate c.    Is consumed by the reaction d.    Is heat and ...
• Lactose is a.       Monosaccharide b.      Disaccharide c.       milk sugar d.      reducing sugar find the correct statement/stateme...
• Which of the following is/ are storage polysaccharide? a.    Dextran b.    Fructan c.    Starch d.    chitin choose the option/options hav...
• Which of the following is/are the structural polysaccharide? a.       Chitin b.      Cellulose c.       glycogen d.      Starch choos...
• which of the following is used as adulterant in milk: a.       urea b.      starch c.       saw dust d.      pepper seeds choose the ...
• following are the example of primary packaging in food a.       metallic can b.      milk pouches c.       chocolate wrapper d.      ...
• Which of the following statements is/are correct? a.       Better the medium for growth for the microorganisms, more heat resistant are the cells or ...
• Which of the following statements is/are correct? a.       Molds are fairly resistant to dry heat b.      Cocci usually are more heat resistant ...
• Which of the following is / are the reason/s for the preservation of the food commodity? a.       Availability of the food in off season b.    �...
• which of the following is the example of cold sterilization? a.       sterilization using UV rays b.      sterilization using ethanol c.    ...
• What is the proposed mode of action of benzoic acid? a. Inhibits TCA cycle b. Inhibits dehydrogenase enzyme involved in fatty acid oxidation c. Inhibits DN...
• Sorbic acid is mostly used as preservatives in which of the following food product? a.       Meat b.      Milk c.       BISCUITS d.  �...
• Which of the following is/ are the desirable characteristics of an antioxidants? a.       Stability under processing conditions b.      Compatib...
• The term culture refers to the ______growth of microorganism in _____ __
• Pili are tubular shafts in________ bacteria that serve as a means of_______
• Spoilage of egg is caused by --------------— than by-------------- 
• _____________enzyme breaks down naringin in_________ juice to reduce bitterness.
• Malachite green is used as adulterant in_________and_________
• ___________is used to sterilize package in aseptic packaging.
• is the operating temperature of refrigerator.
• ___________is used to protect dried food from oxidation.
• ___________is the yellow green pigment of skim milk.
• __________refers to complete destruction of microorganism.
• ________is used in the chill proofing of beers.