Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• 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?
• Sequestrants are:
• An example of a biological hazard is:
• Which method dehydrates microbial cells via plasmolysis?
• HACCP defines CCP as:
• Yeasts grow most in frozen fruits during:
• Watery soft rot is mostly found in:
• Predominant spoilage in shell eggs is caused by:
• FSSAI's minimum TSS requirement for fruit squash is:
• FSSAI's head office is located in:
• One gram of fat provides how many kcal?
• FIFO stands for:
• The chemical released during allergic reactions is:
• The enzyme causing browning in mushrooms is:
• The acid present in lemons is:
• Low-level irradiation of fresh fruits is used to:
• Phenylalanine is a/an:
• Which enzyme is activated by stomach HCl?
• All tissues except CNS/brain can use fat for:
• Lipids with a benzene ring structure are called:
• The protein allowance for pregnant women is: