Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Which of these is a leavening agent?
• An important trademarked blue cheese is called:
• An instrument to measure dough's physical properties is called:
• The kinds/amounts of food consumed daily by a person is called:
• The energy stored in a substance is called:
• These make up 4% of body weight. They are called:
• This highly alkaline substance neutralizes acidic chyme for enzyme action. It is called:
• The alkaloid toxicant in potatoes is:
• The unit of radiation energy is:
• Change in lipids leading to undesirable flavor/odor is called:
• Carmoisine is a food additive used as a:
• RDA stands for:
• The process involved in bread staling is:
• How many countries are members of FAO, WHO, and CODEX?
• Which bacteria cause botulism?
• According to the FDA Food Code 2022, what is the recommended guideline for hand-washing sinks in food establishments?
• In which year was CODEX established?
• Which authority initiated mobile food testing units?
• Potable water should be tested as per which standard?
• How many consumer rights are under the Consumer Protection Act 1986?
• Over-polished rice is deficient in:
• Probiotics are:
• The synthesis of complex substances from simpler ones in living organisms is called:
• One kilocalorie equals:
• Glucose and fats are stored as potential energy in the form of:
• This is produced by yeast fermentation of carbohydrates under anaerobic conditions:
• What is a food recall?
• The agency for India's export trade development is:
• The chemical name of Ajinomoto is:
• The Baudouin test checks adulteration in:
• Nutritional labeling is not required for:
• Dahi/Curd/Yogurt is a:
• The difference between frozen dessert and ice cream is:
• What is NABL?
• Butyrorefractometer reading indicates:
• Full-cream milk contains:
• LC-MS is used to analyze:
• What must be declared on every food package?
• FSSAI's limit for pesticide residue in packaged water is:
• Which has the highest fiber content?