Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Hen and Chicken disorder is associated with:
• The membrane lipid hypothesis was given by:
• The point at which dried products just become lumpy is known as:
• Percentage of sugars in honey is:
• Fungus which mostly grows on grapes:
• Vitamin D is chemically known as:
• Lye peeling is done at a temperature of:
• Which is associated with ‘browning’ disorder?
• Threshold level of ethylene in fruit and vegetable:
• Rapid precooling method:
• In cucumber, chilling injury symptoms occur at:
• Degreening is not applicable in:
• Under normal conditions, orchids can be stored up to 2 weeks at:
• What is the operating principle behind oven drying for determining moisture content of foods?
• Which of the following packages is an example of aseptic packaging?
• Which of the following ingredients in chocolate milk comes from seaweed?
• Which microorganism is commonly associated with fecal contamination?
• Which of the following analytical methods can be used to distinguish flavour compounds?
• Which of the following microorganisms cannot tolerate oxygen?
• Which of the following methods is a quick test for sugar content during the early stages of the brewing process for beer?
• Which of the following processing methods involves heating foods at high temperatures for short periods of time in order to reduce the risk of food poisoni...
• Which of the following does not have antimicrobial activity?
• What is the percent of acetic acid in commercially available vinegar?
• Which of the following is not an intrinsic factor in food spoilage?
• Lyophilization is synonymous with:
• Antibiotics tend to be:
• Amino acids are used as food additives for which of the following reasons?
• Grinding and mixing of foods such as sausage and hamburger:
• Louis Pasteur established the modern era of food microbiology in 1857 when he showed that microorganisms cause spoilage:
• Despite efforts to eliminate spoilage organisms during canning, sometimes canned foods are spoiled. This may be due to:
• The effectiveness of many chemical preservatives depends primarily on the food:
• Which type of fermentation is used to produce yogurt?
• Which of the following refers to the addition of microorganisms to the diet in order to provide health benefits beyond basic nutritive value?
• Moisture content in intermediate moisture food (IMF) is:
• Deep frying of potato chips lead to generation of carcinogen:
• Which of the amino acid is not essential in diet:
• Material suitable for micro-wave heating:
• Baking powder contains:
• FSSAI stands for:
• Which one of the following is not a food preservative?