Practice FSSAI-Role, Functions, Initiatives Questions and Answers
- 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.
- _________bacteria causes blackening of pickle.
- canning temperature for low acid food is________
- secondary metabolite are produced during --------- of bacterial growth
- _________number of phase are there in the growth cycle of bacteria.
- Match the following Spoilage changes in milk causative organism Blue milk i) pseudomonas synxantha Yellow milk ii) pseudomonas s...
- Deficiency of which vitamin causes scurvy disease in human beings
- Match the following
- Match the following:
- Match the following:
- Match the following:
- Pasteurization is a heat treatment that kills………microorganisms
- Element that act as an antioxidant and have synergistic effect with Vitamin E is
- The main macronutrient that is a part of vitamins and enzymes is
- The macronutrient which is a structural component of the cell wall and activates the enzymes is
- Which of the following groups of substances are macronutrients?
- Which of the following are the micronutrients?
- The elements present in the carbohydrates are
- 1g glucose provides how much energy.
- When consuming carbs, the body converts them into ____.
- Which organ of human body stores glucose in the form of glycogen?
